“… We came expecting to learn and expand our knowledge of cooking – little did we know how much more it would be!! … I can’t imagine a more complete experience.”
Steve & Karen C. – Palatine, IL

In the 5-day courses in addition to our daily kitchen sessions, we will travel to local culinary points of interest. We may take an excursion to specialty and ethnic food markets where you meet purveyors and learn about the products they offer. Or, we may visit a winemaker, grower or farmers' market to learn about food at the source, how to select the season’s best picks and pairing food and wine when planning menus. Each day you will also have free time for you to enjoy and explore the Napa Valley on your own. Price includes hands-on instruction, reference manual with recipe handouts and meals prepared by the class served with wine/beverage. Accommodations are additional.

Menus are seasonally adjusted but may include items such as Garden Vegetable Soup; Caponata; Flat Bread with Grilled Vegetables; Herb Crusted Tenderloin; Salmon en Papillote; Hazelnut Biscotti and more. We will make pantry recipes to have on hand for everyday cooking like Red Pepper Aioli; Sundried Tomato Pesto and Garlic Béchamel Sauce


Sample 3-day Itinerary
Sample 5-day Itinerary
Sample Boot Camp Itinerary

COOKS' BOOT CAMP

The Boot Camp for Cooks is geared to advanced level cooks who are confident in the kitchen but want to expand their skills to a new level. Building on your culinary expertise you will learn techniques using the concept of ‘master’ recipes to allow you more creativity in the kitchen. Students will make stocks which are used as a base for other recipes and sauces. You will learn about flavor dynamics and presentation skills. Topics covered include primary and secondary sauces, egg-based sauces, bread baking, pastries, ingredient selection and storage, menu planning and entertaining; and much more. We discuss essentials for a well-stocked pantry and sample menus that can be created from your pantry to enhance your every-day meals. Learn about different products with comparative tastings and how to use them to enhance your favorite recipes. 

In addition to our daily kitchen sessions, we will travel to local culinary points of interest. We may take an excursion to Chalk Hill Estate Winery for a three-course food and wine pairing. Or to Oxbow Public Market or the Culinary Institute of America for a cooking demonstration and garden tour. We may also visit a boutique winery to meet the winemaker, a local food producer or farmers' market to learn about food at the source, how to select the season’s best picks and pairing food and wine when planning menus. Each day you will also have free time for you to enjoy and explore the Napa Valley on your own.

Students will harvest herbs, vegetables and fruits from the gardens at CasaLana to use in the recipes prepared. Menus are seasonally adjusted but may include items such as Gingered Carrot Soup with Creme Fraiche; Vegetable Strudel with Sauce Soubise; Semolina Flat Bread with Grilled Vegetables; Hand-made Raviolis with Roasted Vegetables and Pesto; Herb Crusted Rack of Lamb; Pan-Seared Salmon; Creamy Risotto; Warm Chocolate Souffle with Creme Anglaise and more.