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Cooking Without Borders

post #1 of 10
Thread Starter 

So, I am with my teaching partner and 11 students in Italy for a long-planned culinary experience, including classes, market immersions and... well... some good eating! Just wanted to share some pics from today's class on tortellini making and pan-roasted chicken. A special thanks to ChefTalk for supporting our journey!

 

Sandro1.jpg

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #2 of 10

Been following the blog, Jim. Sounds (and looks) like you're all having the adventure of a lifetime.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 10

I hope you are all enjoying yourself and learning a great deal.

 

I love Tuscany and Liguria and have holidayed in both areas many times - and attended a number of cookery courses in both areas!

post #4 of 10
Thread Starter 

We are having a blast! Learning  a ton... Gnocchi e' Pomodoro today!

 

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #5 of 10

I just joined....I am now following. It looks like your all having a wonderful time. Enjoy the experience, looking forward to more posts, thanks for sharing.

 

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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post #6 of 10
Thread Starter 

Thanks for following along. We are having new adventures every day! Spent the day kicking aorund San Benedetto yesterday and had the chance to eat a great meal of mussels, pasta with cockles, calamari and marinated tomatoes. Oh my!

 

Pesce Fritti.JPG

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #7 of 10

What a wonderful life experience for you & your students, you really are a special breed Jim & Delaware & our industry is better because of you & your energy to teach.

Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #8 of 10

juicy post, love it, keep it coming please.

 

(compliments to your photograhper for making tomato concassee diamonds so intriguing? =P)


Edited by Culinuthiast - 7/20/10 at 3:09am
post #9 of 10
Thread Starter 

It has been fun to document our travels! We are creating a meal tonight with ingredients found only in the markets of Ripatransone. Tomorrow, we head through Umbria and on to Rome for our departure back to the states.

 

Below are some pics from dinner the winery.... a life-changing experience!

 

Winery.jpg

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #10 of 10

Those photographs make me nostalgic for past trips to Italy and ENTHUSIASTIC for my next one (Liguria, early September!)

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