“Thank you for serving up some soul,” Jen wrote after our Lexington class. After all, Jen continued, “At the end of every day, it should be like this – good people, communal table, good food and wine.” And cooking together cements relationships, too, as Leslie so insightfully pointed out: “Thank you for coming to our…
Mark, can this really be our fourth cooking class together?! Your Marlboro, MA. cooking classes (gathering together clients and friends – and family) always include generous amounts of good laughs added to the ingredients… Remember a past class when your greengrocer gave you a fennel, thinking it a leek? (“You can’t make a leek frittata…
Suzette summed up our Scituate cooking class like this: “One of the culinary highlights of my year so far. You are an informative and engaging storyteller and chef extraordinaire.” Mille grazie, Suzette and to each of you who joined in on creating our Umbrian rural dinner. And as always, cooking is connecting: I had last…
Cooking IS connecting and my U.S. Umbrian rural cuisine cooking classes have reunited me to past tour guests, friends from University-California Berkeley days, University of Santa Clara classmates, junior-year-abroad-in-Rome friends and even by high school friends! Angie, mille grazie, for hosting the most enjoyable class in Oconomowoc (WI) and so very glad the ties remain.…
“There’s no better way to bring people together than preparing delicious food and hearing about all their backgrounds…” Sharon wrote to me after our cooking class with TEMPO women in Madison, WI. Sharon, your words echo Nadia’s, culinary historian in Umbria! Ever since meeting her one November at the Citta’ di Castello White Truffle Festival…
Dee summed it up: teaching Umbrian rural cooking in the US is “leading a kitchen brigade”! Mille grazie, Pauline and Dan, for welcoming the Houston “kitchen brigade” into your home, including not just your friends and Pauline’s yoga students but Dee and Ruth and Mike (who’d all toured with me in Umbria, recently and decades…