Once again, an old friend was the connecting link: Mary had studied with me at Santa Clara University (and also in Rome, junior year) and the chef at the Garland Oak Creek Lodge in Sedona (run by Mary and her husband Gary) had also taught classes with Barbara. Mary passed news of my U.S. tour to Barbara and she, Gary, her sister, brother-in-law (both SCU grads, too) and friends nearly filled one of Barbara’s three classes! Other participants at one of the classes were Carlin who had toured with me in Umbria and her daughter. So once again, cooking and the sharing of food forged reunions.
Barbara and I prepared all the dishes together in her kitchen prior to all three class. At the start of the classes, the savory Umbrian chicken liver pate’ and mushroom/tuna/brandy pate’ on baguette slices were savored with wines by all as I gave a short talk on Umbrian rural life and rural cooking. All eighteen participants were seated in front of the table where I demonstrated the preparation of a couple dishes, a huge mirror suspended at an angle over my head so that all could easily see the foods as they simmered.
Barbara, I thank you – and helpers Linda and Kim – for two great days together. The gift of your bellissimo book on the cooking of the Southwest will be the perfect reminder of my memorable Arizona classes.
“Anne, learned today with my eyes, with my ears with my tongue. My favorite memories will be the small truths of Italian life.” Carol H.
“A wonderful class: wonderful food and wonderful stories!” Nancy I.
“Dreamy, delicious cooking, informative and fun.” Karen C.
“What a pleasure! What joy you bring to all you do. I will treasure this experience.” Helen W.
“What a joy! I loved the succulent stories that accompanied our food – and all the wonderful nuances of cooking you showed us.” Francesca J.
“This was delightful. I loved all of it, especially your history and lifestyle. All of your cooking tips were great… come back again and again!” Lucy J.
“I enjoyed hearing your life story and rural living. I appreciate the opportunity to grow!” Ilene N.
“Your classes were terrific! Thank you for bringing a slice of Italy to Arizona.” Fondly, Barbara Pool Fenzl, Les Gourmettes Cooking School, Phoenix, AZ
CLICK HERE to learn more about my annual U.S. cooking/lecture tour.