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Regatta’s chef-owner Weldon Fizell, pastry chef Jody Hodge, and chef Richard Kane In the fall, winter, and spring months, Fizell holds a five-week cooking class series on Monday or Tuesday nights from 6 to 8 p.m., covering everything from hors d’oeuvres to dessert. There are also Saturday cooking classes from 11 a.m. to 1 p.m. that center on one specific food, such as bread or risotto. All cooking classes are held at The Regatta, located in a charming, 218-year-old colonial mansion on Falmouth Road (Route 28) in Cotuit. Students range from seasoned veteran cooks to hopeful novices, and all of them delight in learning directly from a master chef. “For me, it’s a great way for people to get to know me, the restaurant business, and the process we go through on a daily basis to get ready for service,” says Fizell.

Through hands-on learning and plenty of individualized attention, with small classes of eight or fewer, students learn how to prepare dishes as sophisticated as the cuisine that Fizell serves at The Regatta. “He’s simply a great chef,” says Connie Agahigian, a lifelong lover of cooking who participated in Fizell’s spring 2011 five-week cooking class series, among others.

Weldon Fizell has led a lengthy and distinguished career as a chef. He is a graduate of Johnson and Wales University in Providence, an institution celebrated for its Culinary Arts program. He launched his career in Atlanta, where he worked for The Buckhead Life Restaurant Group for several years. After moving up north to Cape Cod, Fizell worked at The Regatta in the winter of 1990, as well as at other Cape restaurants, including the Harbor House and the Coonamessett Inn. He later became the executive chef at The Chatham Bars Inn before assuming the same position at the Hyannisport Club. He purchased The Regatta in 2007 and has finely tuned a menu that suits his tasteful style, consistently delivering a supremely elegant dining experience to match.

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Lindsay Oliver is a freelance writer for Cape Cod Life Publications.

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