“No one believed the pies made with that dough were gluten free. I was amazed and impressed. Seriously. Try it.” – Evan Kleiman of the “Good Food” podcast
I love cooking; it is history, it is art, it brings communities together, and is obviously delicious. Having cookbook author Barbara Swell as a mother was a fantastic culinary education (we teach most of our classes together now, too!), and I also learned by running a cafe & bakery in Ireland, working with chefs on small farms in Italy, as well as apprenticing with a cheese maker on a mountaintop goat farm in Italy. Most of my classes are focused on Northern Italian cooking, cheese making and cooking over fire. They are all gluten-free and can be made to accommodate other dietary restrictions as well. At Log Cabin Cooking, we mostly teach classes to groups of 4-10 people upon request. Please get in touch if you would like to arrange a class for your group!
This mother/daughter duo will share hand-gathered “peasant” recipes from French and Italian Alpine farmers, grandmothers, and chefs. Make hearty rustic soups from Valle d’Aosta, Italy; fresh tomino and robiola cheeses paired with homemade jams; woodfired flat breads; local meats braised in high-altitude wines; rustic cookies and cakes; ember-baked polenta; artisan gelatos; and tasty digestifs. Regional Alpine wines included. Minimum age 21; all levels welcome.
Stay tuned for the details, but Barbara and Annie will be teaming up to teach a class on fresh & flavorful pub food from the British Isles, including a lot of cooking over an open hearth, as well as beer & mead tastings.