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Spend four hours at Peter Paul College UNH Campus learning to grill smoky shrimp, sear carne asada and fry crisp churros. This hands-on Cinco de Mayo class includes recipes and all cooking supplies—bring an apron and your appetite.
Spend four hours at Peter Paul College UNH Campus learning to grill smoky shrimp, sear carne asada and fry crisp churros. This hands-on Cinco de Mayo class includes recipes and all cooking supplies—bring an apron and your appetite.
Book with Chez Boucher
Verified experiences and guided adventures in the surrounding area.
Operated by Chez Boucher · Durham, New Hampshire
On a bright spring afternoon in Durham, New Hampshire, the Cinco de Mayo (Hampton) cooking experience transforms Peter Paul College UNH Campus into a neighborhood kitchen filled with smoke, citrus and the clatter of cast-iron. For four hours you'll cook a menu built on direct flame and bold contrasts: smoky grilled shrimp over Boston lettuce with avocado and orange salad, seared carne asada with Spanish rice and a refreshing black-eyed pea salad, and fried churros with chocolate dipping sauce, fresh kiwi and mini bananas for a sweet finish.
This hands-on class is designed for home cooks and curious travelers alike. Instructors supply everything needed to prepare the menu and hand out recipes so you can recreate the flavors at home; the only thing not provided is an apron. Stations are wheelchair accessible and the group size is small enough to get individualized tips while still retaining the convivial energy of a shared meal. Technique segments focus on direct grilling, quick citrus vinaigrettes, and a straightforward churro fry that yields crisp shells with tender interiors.
What makes this experience special for Durham is how it brings cross-border flavors to a New England college setting, pairing local access with authentic techniques. The menu leans on the bright acidity of orange and avocado to balance deeply charred meat and fried dough, creating textural variety that feels celebratory - an apt way to mark Cinco de Mayo, a date that honors Mexico's victory at the 1862 Battle of Puebla and has become a festive occasion for food and song.
Practical notes for planning: the meeting point is Peter Paul College UNH Campus at 10 Garrison Ave, Durham, NH 03824, and the class runs about four hours. Minimum age is 16; the experience can accommodate up to 17 people. Recipes are included, which turns this from a one-night meal into a learned skill. Bring your own apron if you prefer, and wear closed-toe shoes for the kitchen.
This offering sits at the intersection of social cooking and culinary technique - ideal for couples, groups of friends, or solo travelers who want a hands-on food memory rather than just a restaurant meal. If you're visiting Durham and want to add a flavorful, practical activity to your itinerary, this Cinco de Mayo class delivers fire, flavor, and a few tricks you'll actually use at home.
Plan to arrive a few minutes early to claim your station and listen to brief orientation. The class welcomes cooks of varying experience and instructors can suggest substitutions for dietary needs if notified ahead of time. Because everything is provided, this is a low-stress way to learn grilling and frying techniques without special equipment. After class, participants linger to trade recipes and enjoy the communal meal.
Yes—recipes are included so you can recreate the menu at home after the class.
The meeting point is Peter Paul College UNH Campus at 10 Garrison Ave, Durham, NH 03824.
Absolutely—this is a hands-on class geared toward cooks of all skill levels with step-by-step instruction.
Minimum age is 16 years old; the class can accommodate up to 17 participants.
Yes, stations are wheelchair accessible according to the structured description.
Bring your own apron if you prefer, and wear closed-toe shoes; everything else needed to cook is provided.
Chez Boucher, based in Hampton, New Hampshire, operates seasonal culinary experiences hosted at the Victoria Inn. The business offers hands-on one-day cooking classes, holiday plated appetizer events, and curated Couples Night Out dinners. Each experience focuses on refined techniques, seasonal ingredients, and plated presentations designed for home cooks and food enthusiasts. The fall schedule features dishes such as Branzino Piperade, Espresso Rubbed Hanger Steak, shrimp wrapped in prosciutto, savory wild mushrooms, and flourless chocolate torte. Classes and dinners are led by professional chefs partnered with the Victoria Inn's event spaces, providing a restaurant-caliber kitchen environment and service. Participants receive guided instruction, plated tastings, and themed multi-course meals tailored to the event—examples include four-course holiday dinners and appetizer-focused fall tastings. Booking information, dates, and menu highlights are published on event listings for each session. Chez Boucher's focus on hosted events at an established venue adds credibility: the Victoria Inn supplies dining facilities and a seasonal schedule, while the chef-led format ensures consistent culinary standards. The business emphasizes small-group settings suitable for couples and cooking enthusiasts, making it ideal for date nights, seasonal celebrations, and skill-building in a convivial setting. All descriptions reflect published event summaries and menu examples; prospective guests should consult current event listings for exact dates, seating, and dietary accommodations.
Book with Chez Boucher