Door County
Door County Cooking, Cuisine and Culinary Arts
Get to know the culinary traditions of Door County, where you’ll enjoy cooking lessons, speak with chefs, visit a family-run orchard and savor the local specialty — a fish boil!
Rating (5)
Program No. 13680RJ
6 days
Starts at
Getting There
See travel details and required documents

At a Glance

Join a small, intimate group to find out what makes Wisconsin’s Door County a foodie's delight on a learning adventure crisscrossing the peninsula. Immerse yourself in culinary history as you meet local business owners and sample regional specialties. Explore a cherry and apple orchard for insight into the county’s historic fruit-growing industry. Sample and critique a range of artisanal cheeses while a cheesemonger explains the intricacies of cow, goat and sheep cheeses. Witness a traditional Door County fish boil featuring Lake Michigan white fish and make fascinating and delectable stops at a fish smokehouse, a potter’s workshop and the bakery at your resort, where you’ll learn the recipe for their famous half-pound caramel pecan rolls. You’ll also meet local chefs during a lunch-and-learn experience and a hands-on cooking workshop.
Activity Level
Walking up to one mile per day with some stairs.
Small Group
Love to learn and explore in a small-group setting? These adventures offer small, personal experiences with groups of 10 to 24 participants.

Best of all, you'll ...

  • Meet Chef Janice Thomas at the Savory Spoon Cooking School, where you’ll prepare and enjoy a five-course lunch showcasing seasonal flavors.
  • Enjoy an exclusive lunch and learn using local ingredients with guest chef Terri Milligan.
  • Meet a local farming family and explore the cherry and apple orchards whose bounty they have harvested for decades.

General Notes

Program limited to 16 participants.
Featured Expert
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Janice Thomas
Chef Janice Thomas has over 20 years experience in the food industry. In addition to owning her own catering company for 14 years, Janice has been teaching cooking classes for many years in Arizona, Oregon and Wisconsin. Studies at the renowned Cordon Bleu in Paris and with well-respected chefs in France, Italy, Mexico and China have enhanced Janice's repertoire. Thus was born Janice's specialty in food fusions. Janice states, "Combining the flavors of many cultures results in an explosion of taste delights."
Janice Thomas
Suggested Reading List
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