Anne's Blog

Lightning Strikes in Phoenix (Feb 22, 2011)

Date: March 3, 2011 - categories: , - Leave your thoughts

Introducing the class to the secrets of Umbrian rural cuisine

Introducing the class to the secrets of
Umbrian rural cuisine

About two days before my scheduled arrival in Phoenix, Angela, an old friend from my Santa Clara University days, emailed to ask if I would enjoy a “real Mexican dinner” with her upon arrival in Phoenix. I emailed back “great!”. Three hours or so later, Angela emailed to ask if I would like to do a cooking class instead for twelve of her friends at the home of another friend!
Si!” With lightning swiftness, Angela confirmed a full class within a day or so. And what a group! Her friend Cay’s wide-open Arizona home was animated by an enthusiastic cooking group of women of all ages, including the daughters of another SCU friend – so this proved to be a sort of “reunion” dinner (Angela and her husband Joe and I had last seen each other in 1970 at our SCU graduation!).
Before we teamed up to cook our multiple dishes, I gave my introductory talk on Umbria, Umbrian rural cuisine and the Mediterranean diet to this attentive class. At last week’s Pacifica, CA class, the family parrot had squawked as we cooked. At Cay’s home, her cockatoo did the same, reminding us to pay more attention to him and less to slicing and dicing! Is this year’s tour “for the birds”?!
Mille grazie, Angela and Cay, for a great first-night-in-Phoenix event – put together with lightning speed!
“So glad you are in Phoenix. Thanks for saying ‘yes’ on such short notice. Thanks for a delightful evening – great class, great food, great teacher and great company! Te amo.” Angela
“Annie, this was such a fabulous evening and I loved sharing it with you and both my girls… your passion and enthusiastic energy are infectious.” Chris L.
“What a wonderful evening! Great food and such fun – loved it all!… particularly the peppers and butternut squash pasta. Thank you for sharing your talents and experience!” Jan H.

CLICK HERE to learn more about my annual U.S. cooking/lecture tour.

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