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All vacations feature local grass-fed or pastured meat and organic produce.
Each also offers a day of cooking in the wood fired oven.
VACATIONS FILL UP RAPIDLY, SO PLEASE RESERVE EARLY IF YOU CAN. $500 DEPOSIT HOLDS YOUR PLACE.
Each guest has their own private room, with a bathroom shared by one other room. All bedrooms have extremely comfortable beds featuring luxury linens, with fresh flowers on the nightstands. All meals are local, seasonal and organic, and all cooking is hands-on. The vacations are all-inclusive, with no up-charges for single guests. Non-cooking spouses are welcome, and pay a 20% discount off the usual price.
Holiday Cooking with A Twist
November 11-13, $1400 per person, inclusive all meals, housing, classes, etc.
A spirited weekend of cooking great food in the Thanksgiving and Christmas traditions, reinventing old favorites to create extraordinary signature dishes. |
When guests arrive on Friday afternoon, we'll jump right into cooking that anticipates Christmas by making a Gingered Winter Squash and Coconut Soup, Risotto of Wild Mushrooms, Roast Pork stuffed with Armagnac and Prunes, Watercress and Orange Salad, and a Roulage Leontine (a very impressive kind of Buche de Noel, or Chocolate Rolled Christmas Log Cake filled with Whipped Cream), along with Meringue Mushrooms.
On Saturday after a buffet breakfast, and before and after a light lunch, we'll start to make an entire Thanksgiving meal, cooking Spiced Sweet Toasted Walnuts, Fresh Ravioli with Winter Squash and Fried Sage, Ancho Turkey with Coffee Sauce and Wild Rice Stuffing, Cream-Braised Brussels Sprouts, Cranberry Chutney, Pumpkin Pie, Vermont Apple Pie, Hot Steamed Chocolate Pudding Cake, and an antique recipe for Suet Cake using home-made suet from pastured cows.
Sunday morning will feature a brunch of local eggs, bacon and maple syrup, along with the usual breads and our own pies and cakes.
By the time the weekend is over, everyone will know how to make every dish and will have gained knife skills, sure-fire pie crust ability, a deep understanding of ingredients and how they function (and what to substitute, and why), along with lots of confidence in their ability to make outstanding food. |
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(Friday to Wednesday) $2800 per person, all inclusive
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Theme |
Winter Food |
| Dates |
September 16 – 21 and October 14 – 19 |
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Anticipating the season to come, we’ll revel in the last harvests of the season, cooking Winter Food from Mediterranean traditions that include Italy to North Africa and Turkey and beyond. We will make stews and tagines, soups of grains, meats and vegetables, pastas dressed with winter squashes and crumbled cookies, dishes of lacinato kale, new potatoes and local herbs, fresh flash-roasted fish, pizza, meats and rustic tarts cooked in the intense heat of the wood fired oven, as well as other sweet and savory pastries that fill the kitchen with fragrance and offer satisfaction on the plate. |
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You don’t have to be a girl to do one of these, but you do need to bring four or five friends with you to make it happen. Custom three day weekends of cooking and fun, arranged at our mutual convenience, and customized for guests and their interests. Possible subjects include: Gluten- free Cooking, Vegetarian Cooking, Focus on Desserts, Food for Entertaining, Quick Weeknight Meals, etc.
$1400 person, Friday mid day to Sunday afternoon, all inclusive except for special excursions such as day spa visit, yoga class, massage, etc, which are billed on a cost basis. |
ALSO SEE www.italyonaplate.com FOR OUR DATES IN ITALY THIS YEAR |
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