$165 Per Guest | Includes:
- 60–90 minutes of hands-on baking
- Seasonal Pie to Take Home (The seasonal pie selection will be announced soon.)
- Lunch at Good Ground Tavern
- One glass of wine
- A Canoe Place apron to wear and take home
- A printed recipe card featuring what you prepare
Additional drinks will be available for purchase at the bar.
Open to hotel guests and the public.
Reserve Your Spot
Spaces are limited and available on a first-come, first-served basis. Please complete the reservation request form, and our team will be in touch to confirm availability.
About Chef Mathew Woolf
Executive Chef Mathew Woolf brings nearly three decades of global culinary experience to Canoe Place, with a career spanning some of the most celebrated kitchens in New York, New England and beyond. His experience includes The Ritz London and Claridge’s, Restaurant Sixteen in Chicago, Manhattan’s Rainbow Room, White Barn Inn and, most recently, Fouquet’s New York.
At Canoe Place, Chef Mathew’s cooking is guided by seasonality, local sourcing and a connection to the East End. Working with regional farms and purveyors, his approach brings together ingredients rooted in place with techniques and influences gathered throughout his career.
For this intimate experience, guests are invited into the Good Ground Tavern kitchen to cook alongside Chef Mathew and his team.
Location
Good Ground Tavern Kitchen & Tavern
Duration
Approximately 2.5 hours, including the cooking experience and lunch at Good Ground Tavern.
Before You Join Us
This is a hands-on experience inside our working kitchen. We recommend comfortable attire and closed-toe shoes suitable for cooking. Your Chef will provide a brief kitchen orientation before you begin.
Cancellation Policy
Plans change — we understand. Cancellations must be made at least 48 hours before your confirmed experience. Cancellations made within 48 hours are subject to the full experience charge
