Where does your food come from and what exactly does farm-to-table entail? This full-day experience is designed to teach our guests about the options and benefits to sustainable growing and cooking. Following an interactive brunch with our guests, Chef Itamar Abramovitch will guide you on a tour of local farms and shops in Napa where you will hand select all of the ingredients that will be used for a family style dinner at the end of the day. You will then visit one of Napa’s finest butcheries to pick up the protein, along with other local shops for spices and additional ingredients. This unique experience will encompass everything from what to look for when picking fresh veggies and how to communicate with your local butcher to prepping and cooking your meal in a wood fired oven.
Wine & Additional Beverages
JulY 12th & 13th, 2019 | Half Day
Pizza Master Course
This is a 1 day class*
Anthony Falco is a prominent pizza chef and International Pizza Consultant who has been featured in The New York Times, Bon Appetit, Pizza Today and more. Known and respected across the globe, Anthony is a renowned figure in the wood fired pizza business and has helped open pizza joints in Kuwait, Brazil, Spain, Japan and beyond. This immersive master course is for the true wood fired pizza foodie. You will learn everything there is to know from how to make your own pizza dough and sauce, to oven management and cooking tricks and tips. This once in a lifetime opportunity will have you cooking in our wood fired ovens with one of the best pizza chef’s in the world. We are only making 20 tickets available, these will sell out quickly!
All guests will receive:
- Pizza starter (to take home)
- Hand-on instruction from Anthony Falco
- Lots of pizza
-1 Glass of Wine (Bar will be open to purchase additional beverages)
-Additional Wood Fired Appetizers
Fall 2019 | 2 Day
The Napa Valley Experience
food • Farms • Fermentation • fire
Robert Sulatycky has a long history with the Bocuse d'Or. Representing Canada in 1999, he placed fourth and was awarded the "Prix Viande" or best meat prize. He has since mentored both Canadian and American chef candidates and was honored to be a member of the international jury for the 2007 and 2013 edition of the competition. He was instrumental as coach for Team USA in 2015 taking silver and 2017 taking the gold and appointed head coach for Team USA for the 2019 Bocuse d’Or.
Lodging and amenities
Meals for duration of stay