Twice a week this new Charleston, South Carolina, inn (built out of a restored 1800s compound) hosts cooking classes in a converted carriage house. The emphasis: low-country dishes.
Chef Cred: Instructor Randy Williams trained under Tom Colicchio on Kiawah Island.
Best Class: A lesson on veal cheeks with sorghum-glazed carrots and Carolina Gold rice purloo covers braising and offers tips on using cast iron.
Price: $125 per person for a two-hour class; zerogeorge.com