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Upcoming Vermont sessions in 2009 — each is focused on particular kinds of cooking.
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November 7 –
November 12 |
Italian Winter Food: SPACES STILL AVAILABLE |
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All sessions will include one day using the wood-fired oven to make hearth pizzas. |
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June 26 –
July 1 |
Cooking Italian Summer Foods: Dishes for early summer include the fruits of Vermont’s first harvest — delicate lettuces, early berries, green onions, the first tomatoes, greens and baby root vegetables of the season. We’ll combine these treats with home-made ricotta, pasta from scratch, grilled and roasted meats and fowl, and antipasti of local vegetables. We will celebrate the strawberry harvest with traditional Italian desserts, and we’ll pickle vegetables, make simple cheeses, breads and flatbreads, all the while cooking with lots of fresh herbs and edible flowers. |
July 3 –
July 8 | Cooking Italian Summer Foods
(see description above)
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September 4 –
September 9 | Southern Italian Cooking: September in Vermont is a little like early summer in the south of Italy — a bounty of fresh local tomatoes in all their variety, lots of squashes, herbs, corn, fall-bearing golden raspberries (great with a Sicilian Ricotta Cheesecake), and fresh local cheeses. We’ll cook the flavors of Sicily and the islands, using all manner of local foods along with southern Italian staples like olive oil and capers. We’ll make home-made pasta, gnocchi and risotto, along with grilled and roasted vegetables, fish and fowl. We’ll cook local foods with all the verve and sparkle that southern Italian food traditions bestow.
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| September 18 - September 23 |
Italian Harvest Classics: As the leaves begin to turn in Vermont, fall vegetables come to the fore. We’ll make Pumpkin Ravioli with our own pasta, soups of local vegetables and beans, rich roasts of fowl and meat accompanied by pasta, polenta or potatoes. We will make bread and our own fresh cheese, along with pizza and other flatbreads, and we will celebrate the rich Italian baking tradition by making cakes and cookies from all over Italy. Harvest is always the season of plenty, and we will revel in the variety of foods that come to harvest in late September.
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| October 16 - October 21 | Italian Winter Food: At the height of leaf color, we’ll turn our attention to the foods of the season to come — rich and warming soups, and full-flavored first courses of polenta, risotto and pasta. We’ll make ravioli and other pastas from scratch, stuffing and saucing them with late harvest vegetables and cheese. We will braise meats and fowl into succulent dishes that fill the kitchen with fragrance, along with making dishes that celebrate the last vegetables of the harvest. We will also bake breads, cakes and cookies that offer unforgettable flavor, and remind us of Italy’s rich tradition of baked delights.
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Custom three day vacations are available for a minimum of four people.
The price is $1325 per person, and this vacation can be customized for the participants in terms of subject (such as vegetarian food, low fat meals, lots of chocolate, quick weeknight dinners, or food for entertaining), or in terms of technique (knife skills, wood fired cooking, braising). Spa visits, massage, or yoga instruction can be included on a cost basis. For details please call us at 802-387-6610, or send email.
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