If you’re a fan of Global Traveler’s chef profiles, you’ll want to get in on this. Montana’s Triple Creek Ranch offers a series of Cooking School Vintner Weekends, giving guests an opportunity to experience ranch activities alongside legendary vintners in a relaxed atmosphere, while developing their own culinary and oenological expertise. Better yet: Participation in the lively and enriching food and wine weekend activities is included in the nightly cabin rate.

Executive Chef Jacob Leatherman, who cooked for a sold-out crowd at New York’s James Beard Foundation in 2013, celebrates his 10th anniversary at the helm of the Triple Creek Ranch kitchen. Trained in classical French cuisine, Leatherman and his team work with cooks of all levels, teaching new techniques and recipes in a friendly and relaxed kitchen environment, while sommelier Jeremy White weighs in with advice on wine pairings.

Cooking School Vintner Weekends on the calendar at Triple Creek Ranch include:

• Chateau Montelena, Napa (Feb. 19–22): The Napa Valley winery that put California fine wines on the map at the legendary Paris Tasting in 1976.
• Et Fille, Ore. (Feb. 26–March 1): The father-daughter duo Howard Mozeico and Jessica Mozeico-Blair of Et Fille winery, located near Portland, Ore., are renowned for their award winning Pinot Noir.
• Cooking School (April 23–26): This weekend is reserved for the Cooking School only, giving guests will an opportunity to delve into classes with Chef Leatherman.
• Et Fille Vintner Weekend (May 14–17): The weekend features wines sourced from the distinct viticulture regions of Oregon’s Willamette Valley.
• Chappellet Vintner Weekend (May 2124): A California vineyard that has been crafting extraordinary wines since 1967 in the rugged terrain of Napa Valley’s Pritchard Hill.
• Merry Edwards Vintner Weekend (June 4–7): Merry Edwards is famed for its Pinot Noirs from the Russian River Valley of Sonoma County.