Before I forget - I have to tell everyone that when we met up with Jim in the airport in Milan, when he got off the big silver bird, he was dressed in his flannel jammie bottoms and a t-shirt. Jim truly knows how to survive an international flight. We were all jealous that we hadn't thought of it, too.
I wish I could tell you how wonderful this trip has been - the school is cutting edge - high tech, gorgeous and fantastic - the teaching kitchens are breathtaking - the staff are talented, generous and patient (not to mention charming and great looking), and the food we have been producing is AMAZING. We have been learning first hand how the local products like proscuitto de Parma and parmesano reggiano and balsamic vinegar are produced and then learning how to use them appropriately.
The local wines are designed to compliment these local ingredients so you can imagine how they blend. Jim can tell you all about them, because he has forced himself to sample them all, OFTEN, so that he would have lots of info to report to you. We had lunch yesterday at one of the local wineries and helped Jim with his research. The local Lambrusco rocks, and a sparkling white Malvasia blew me away. You could taste the flowers and spices in this wine and it made your tongue tingle.
Yesterday we left the hotel to tour food factories, vineyards etc early in the morning and did not return until after 11 p.m. We saw so much! We even took a tour that allows you to climb up into the attic of a villa near Parma, to see the casks where the family stores and ages its premium balsamic vinegar - some of which is over 50 years old. Can you imagine? The casks are in the attic? I thought most folks kept their crazy aunt Edna in the attic! Wow. We got to taste the good stuff and see the inside of the villa before we got back on the bus and went off to dinner. After a day of sampling and eating we figured everyone would fall asleep on the bus on the way back to the hotel, but we were all so pumped about the days experiences we yakked all the way back.
Oh how I wish you could all be here to work with these chefs and taste the results of the classes we are attending and participating in.
After walking to the fresh market this morning with the chef and adacemia staff everyone came back to school to begin preparing today's lunch. Risotto with peas and parmesano reggiano that could make you weep. Gnocci made with roasted beets served in a cream sauce plated over proscuitto de Parma with, you guessed it, grated parmesano reggiano and a beefsteak seared and baked in puff pastry in a fresh artichoke sauce layered with proscuitto de Parma, and a dessert made from ricotta, mascarpone and whipped cream topped with fresh strawberries macerated in sugar and 25 year old balsamic vinegar and drizzled with the same amazing balsamico.
We all have a lot to share with you, and have taken hundreds of photos of the whole trip to share with you.
We'll bring a bunch to Las Vegas and show them during the cocktail party. then we'll all rush off to the airport and jump on a flight back to Italy! We can all wear our jammies!
I'm off to try to catch up with a group who are heading over to a local restaurant and bar to sample their home made meloncello. It's after 10 p.m. here and we have to be on the bus and ready to head off to a walking tour of Bologna tomorrow morning, so I'm going to run. I'm sure some of the members on the tour will write about the trip when they return home. I just wanted to give you a preview of coming posts to let you know we're all learning a lot, and will probably give up eating for about a week upon our return.
It has been such a joy to have the opportunity to spend time with such a wonderful group of people who really didn't know one another when we arrived, but who have become friends and colleagues who have explored, and cooked together as well as having dined and laughed a lot as a group.
I hope you are all well, and am looking forward to seeing a bunch of you in Las Vegas. Candy
Ooooh, how I wish I was there...thanks for the update. You guys have a safe trip back...having a great time in the meanwhile I'm sure will come easy. See you in Vegas!
Oh my gosh Candy, I am reading this right before dinner and I am licking my chops just thinking of having your lunch menu. You can forget that I am envious, I am down right jealous in a loving sort of way.
I am so glad that everyone is having such a wonderful time and look forward to hearing all the wonderful stories and viewing the photo's at Vegas.
