Award-winning cookbook author
Personalized, hands-on cooking
Luxurious accommodations
Outdoor Tour
Kitchen Tour
Books

"Like Europe in Vermont!"   

 



stack of pots

Revel in the pleasure of cooking together!

The 2015 Season

Each culinary vacation features eight in-depth, hands-on cooking classes, an olive oil tasting and a salt tasting as well as excursions devoted to visiting local craftspeople and artisanal farmers. In each vacation, we'll cook in the wood-fired oven and/or on the grill; we'll work with local milk making fresh cheese; and we'll create great multi-course meals filled with dishes you'll want to make at home. All ingredients are organic, local and seasonal, and guests will have a chance to meet many of the farmers who produce the ingredients we cook with. Everyone will leave with a forty recipe repertoire of new dishes they'll be proud to cook for family and friends, along with useful skills and an in-depth understanding of ingredients and processes.

$2850 per person, includes all meals, classes, local travel.

Before every vacation, guests are asked what foods they love, what foods they dislike, if they have any food allergies, and if there are techniques they most want to learn. The cookbook and menus for that vacation are then further customized to honor such requests. 

 

A Quick View of 2015 Season Scheulde, for more detail, scroll down.

May 22-27 Early Summer I (includes the three day Memorial Day weekend)

June 5-10 Early Summer II

June 19-24 Scandinavian Summer Solstice

July 3-8 Fireflies and the Fourth of July

September 4-9 Last Days of Summer/ Mediterranean Feasts (includes the three day Labor Day weekend)

September 25-30 Vermont in Color/Mediterranean Harvest (I)

October 2-7 Vermont in Color/Mediterranean Harvest (II)

October 16,17,18 HOLIDAY BOOTCAMP



Early Summer I
May 22-27 (includes the three day Memorial Day weekend)

As the first tender vegetables appear, we will use them to make extraordinary dishes based on traditions from across Europe, ranging from the Mediterranean to Scandinavia. We'll cook spice-rubbed meats and poultry on the grill and in the wood-fired oven; we'll poach a side of wild salmon; and we will make fresh pasta from scratch. We'll also explore risotto and gnocchi, along with composed salads of cooked and raw vegetables, chilled fruit and vegetable soups, and outstanding desserts. Together, we'll celebrate the start of the season and all its great foodstuffs.

Early Summer II
June 5-10

As the first tender vegetables appear, we will use them to make extraordinary dishes based on traditions from across Europe, ranging from the Mediterranean to Scandinavia. We'll cook spice-rubbed meats and poultry on the grill and in the wood-fired oven; we'll poach a side of wild salmon; and we will make fresh pasta from scratch. We'll also explore risotto and gnocchi, along with composed salads of cooked and raw vegetables, chilled fruit and vegetable soups, and outstanding desserts. Together, we'll celebrate the start of the season and all its great foodstuffs.

Scandinavian Summer Solstice
June 19 - 24

An exploration of Scandinavian foodways, using the wild and cultivated bounty of Vermont. We'll make open faced sandwiches on our own seed and nut bread, smoke our own cheese, drink elderflower cordials, and cook meat on the grill. We'll hay-smoke fish, make our own gravlox, and try our hand at some classic desserts. We'll celebrate the evening of the Solstice as they do in Denmark, with a feast and a bonfire.

Fireflies and the Fourth of July
July 3-8

Including a chance to see the charming Norman Rockwell-style parade that marks the 4th vacation will feature some of my favorite dishes from across the Mediterranean, as well as well-known and little-known American classics, from spice-rubbed turkey with coffee sauce to rhubarb shrub. We'll range far and wide in our culinary explorations, making extraordinary versions of a berry pie and strawberry shortcake, as well as a classic French flourless almond cake and pizza and pasta from scratch. We'll grill over coals and roast in the wood-fired oven, and we'll celebrate summer in grand style. Including a chance to see the charming Norman Rockwell-style parade of July in the beautiful small town of Saxtons River, Vermont, this

Last Days of Summer/ Mediterranean Feasts
September 4-9 (includes the three day Labor Day weekend)

Using the wide array of summer fruits and vegetables in this last harvest season, we'll cook wonderful full-flavored dishes from across the Mediterranean. We'll make pasta and gnocchi from scratch, along with our own ricotta and wood-fired pizza. We'll flash-roast meats and fish, and slow cook tomatoes into a meltingly good bruschetta topping, We will make winter desserts, like a warm chocolate cake that makes it own frosting, as well as a ginger pumpkin pie.

Vermont in Color/Mediterranean Harvest (I)
September 25-30

The leaves change earlier these days; the end of September and early October have recently become the time to see the hills blaze with red, gold and yellow. We'll cook the harvest dishes of the season, using food traditions from across the Mediterranean. We'll make wonderful full-flavored dishes such as: Winter Squash Soup with Pimenton and Cinnamon, Roast Pork stuffed with Fennel Paste, Gnocchi with Gorgonzola Sauce, and Pasta with Walnut Sauce, celebrating the harvest and the cold season to follow.

Vermont in Color/Mediterranean Harvest (II)
October 2-7

The leaves change earlier these days; the end of September and early October has recently become the time to see the hills blaze with red, gold and yellow. We'll cook the harvest dishes of the season, using food traditions from across the Mediterranean. We'll make wonderful full-flavored dishes such as: Winter Squash Soup with Pimenton and Cinnamon, Roast Pork stuffed with Fennel Paste, Gnocchi with Gorgonzola Sauce, and Pasta with Walnut Sauce, celebrating the harvest and the cold season to follow.

HOLIDAY BOOTCAMP
October 16,17,18

Back by popular demand: a special three day vacation for those who want to polish their holiday cooking skills. We'll roast a whole turkey and a big stuffed beef, lamb or pork roast, explore side dishes such as cream-braised caramelized brussels sprouts, and a silky parsnip puree with nutmeg and crème fraiche. For dessert, we'll make apple, pumpkin and pecan pies; we'll roast and candy nuts and make some food gifts like cranberry chutney to take home, and we'll close with a festive meal that ends with a Yule Log cake surrounded by meringue mushrooms. $1500/per person

Deborah Krasner
192 Taylor Road
Putney, VT 05346
802-387-6610
Toll free: 888 917 8224
Email: dkrasner@sover.net