“To think something wonderful like this happened in Lovettsville,“ wrote Carol after our cooking class in Holly and Andy’s 19th-century farmhouse in the Virginia countryside. Mille grazie, Carol, for this reflection, too:…
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Crawfish, alligator bites, zydeco shrimp, gumbo, boudin balls, crab claws, po-boys and crawfish bisque. Ahhhhhh. Louisiana has won me over – and that cajun goodness of southern Louisiana ranks for me as…
Mike and Gina, once again, mille grazie for such a warm welcome on my return to Louisiana. Mike, such good times last year doing two cooking events for Argent Financial Argent, one…
Usually, couples or single persons host my U.S. Umbrian rural cooking classes/dinners – but this year in Austin, three friends formed a “hosting trio.” Many thanks, Sharon, Sandra and Rebecca for putting…
The most gratifying leave-taking after a U.S. cooking class is the invitation to come back again the following year! Mille grazie, Judy and David, for bringing together such an enthusiastic group to…
No doubt about it: our Umbrian feasts forms links as all unite to create those buonissimo flavors – and then share them. And there were a lot of links at Rachel’s Austin…
After our bellissimo Houston cooking evening with Bill and Peggy, Susan wrote me this note: “I guess I have never had real Italian food before because I never before had anything so…
Cactus like sentinels on the rolling hills outside and Navajo and Hopi art surrounding us inside: a western setting this time for our Umbrian cooking class in Suzi and Dick’s lovely Tucson…
“When the moon hits your eye like a big pizza pie, that’s amore,” Dean Martin used to sing. And all of us sang it, too, as Kathy played the ukelele and Tom…
I’d never cooked in a state-of-the art kitchen surrounded by multiple work-of-art kitchens, countless bathtubs, a display of toilets – and a shower nozzle display worthy of a museum of sculptures! But…