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No matter what level of skill or experience you have, you'll end the week knowing how to cook a wide variety of full-flavored dishes. Learn how flavors and ingredients work and be able to translate this knowledge into creating your own harmonious dishes. Come join the James Beard award-winning cookbook author ,Deborah Krasner, at her 18th century renovated barn for a week of delightful cooking, exploring great foodstuffs, touring, and living the good life in southern Vermont.
Deborah Krasner's barn house offers a comfortable and homy retreat from the bustling city streets of the metro. Each bedroom in this renovated 18th century barn is different, but all meet the same high standards. The five bedrooms all have views of gardens, hills, and the sky. Each is equipped with an extremely comfortable double or queen size bed, luxury Egyptian cotton bed linen, goose down duvets, a selection of pillows, bedding, and good reading lights. There are always fresh flowers on the nightstand, along with a water carafe and glass. Every bedroom features beautiful views. There are three and a half bathrooms. In addition, there is a library filled with thousands of cookbooks, a large and welcoming living room, and outdoor patios and lawns for relaxing or dining.
An exploration of Scandinavian food-ways, using the wild and cultivated bounty of Vermont. You'll make open faced sandwiches on your own seed and nut bread, smoke your own cheese, drink elder-flower cordials, and cook meat on the grill. You will hay-smoke fish, make your own gravlox, and try your hand at some classic desserts. You will celebrate the evening of the Solstice as they do in Denmark, with a feast and a bonfire.
Using the wide array of summer fruits and vegetables in this last harvest season, you will cook wonderful full-flavored dishes from across the Mediterranean. You will make pasta and gnocchi from scratch, along with your own ricotta and wood-fired pizza. You will flash-roast meats and fish, and slow cook tomatoes into a meltingly good bruschetta topping. You will make winter desserts, like a warm chocolate cake that makes it own frosting, as well as a ginger pumpkin pie.
See Vermont's hills ablaze with color as you cook your way through the harvest dishes of the season, using food traditions from across the Mediterranean. You will 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.
Deborah is a CCP (Certified Culinary Professional) and the author of the James Beard Award-winning book, The Flavors of Olive Oil, which was also a finalist for the Jacob's Creek International Food Media Award. She has taught numerous cooking classes at Sur La Table and Cookworks stores, and has also taught at Macy's De Gustibus and The Greenbriar Symposium for Professional Food Writers.
Vermont is the home of skilled artisans, bakers, chefs, and organic farmers. Nestled in this diverse state is the town of Putney which radiates the treasured spirit of Vermont’s unspoiled villages. Minutes north of Brattleboro and readily accessible from I-91 await delightful adventures such us eclectic shops, a Spinnery, berry and apple orchards, a winery and fine eateries, and maple sugar houses.
Local artisans produce some of Vermont’s most beautiful crafts created in artisan studios. Intimate music venues, a multi-use performance space and a puppetry theater add to the fun and creative diversity. In Vermont, one thing is beautifully certain: The seasons will change. And with that change, so do the landscape, the recreation, and the way of life. With every season comes new opportunities to explore the world around you.
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Each vacation comes with a unique custom cookbook, and features hands-on cooking of dishes that are inspired by Mediterranean food traditions, and vary with the growing season. You will cook with local, farm fresh organic produce, and use pastured eggs, meat, and poultry. Special dietary requests are always met, including gluten-free and vegetarian needs.
You will make great dishes from across the Mediterranean that are at their best in hot weather. These include such delights as savory cheesecakes, or a sformato (mold) of chilled rice and wild tuna; we'll cook on the grill and make an extraordinary olive oil and herb marinated spatchcocked chicken, and you'll create a variety of great thin crust pizzas using the wood-fired oven. You will also make a rolled and herb-stuffed roast to serve at room temperature, as well as such outstanding desserts as a flourless chocolate almond cake and a Sicilian ricotta cake.
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