Instead of shaving cartilage, Minneapolis orthopedic surgeon Bill Lundberg is scraping rosemary-infused bread dough off the sides of a bowl, preparing to let the flesh-colored mass rise. Next, he pushes homemade pasta tinted with squid ink through a machine and hangs the strips to dry on a plastic hanger.
Lundberg is among participants in a weekend "Nova Scotia Seafood Cooking School".
They range from Lundberg, who organized a try-something-new 18th-wedding-anniversary surprise for his wife, Lisa, to a honeymooner hoping to expand his repertoire beyond grilling steaks, to a woman and her kitchen-savvy husband on a third cooking getaway.
They're typical of vacationers lapping up an expanding menu of culinary trips worldwide — from demonstrations by resort chefs, to weekend schools mixing lessons with massage, to academies that put students to work from morning to night.
http://www.usatoday.com/travel/dest...
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