Thank You!

After a long flight and almost getting stuck in Calgary due to the weather in Kelowna, I finally made it home!  As I walked into the Kelowna Airport I was greeted by my parents, Geoffrey and his wonderful family and then moments later by my roommate.  I was also greeted by snowy weather, familiar slippery roads and it all made me smile as I was home.

Firstly, I would like to say thanks to the people who have read my blog along the way.  It is amazing to be able to know there are people reading about my first Italian pizza and to be equally excited to see the fresh ingredients in that 'sexy pizza' picture.  When I'm out doing things, I'm thinking I have to go home and write about this on my blog - people back home will be like 'that's cool'!  I knew that hitting my first soccer match in Siena would be a hit with some of my friends at home.  You have read through my spelling mistakes, which if you know me well enough is pretty normal.  For everyone who has taken time out of their day and busy lives to read my blog, I say thank you.  

Grazie to my family and friends back home, each and every one of you know who you are.  You have all been so amazingly supportive while I'm a world away.  I realize more now than ever how lucky I am to have you in my life.  See you all soon! Big hugs!

Okanagan Chefs Association...I want to take a moment to tell you that this experience has not only opened my eyes to a new culture and view on this industry, it has also made me realize how fortunate I am to be coming back to a job, a community, and people who are so passionate about food.  Not only do we strive to have a good dinner service at work, but we strive to make this industry better.  I am grateful to our Branch for this opportunity.  I would also like to personally thank Chef Geoffrey Couper.  You have done an amazing job from the day you first mentioned this idea of a Farm to Fork Competition, to the execution of each element of this scholarship and everything in between including booking flights, checking in with me to ensure I had everything I could possibly need and you've always been an email away for any questions I might have had.  Thank you seems inadequate.  

Gabe, Sarah, Gavin and Morgan - We have spent two months SOLID together.  We all came to work at Petraia, but we all came together as friends sitting around the dinner table and sharing laughs over glasses of wine.  I take home with me great pictures of our adventures and priceless memories of friends!  

La Petraia...Susan and Michael, thank you for having me.  I enjoyed my time at La Petraia learning about the property and all of the amazing fruits and vegetables you grow.  I was so warmly welcomed by t he team, and I leave with new friends that I will forever stay in touch with.  Grazie.

I would also like to thank the amazing people at Locanda who have welcomed me into their kitchen and to sit at their table from time to time during my stay here.  Some of my great memories come from sitting around the table together with you and your family, or spending time harvesting olives from your property.  Thank you so much!  

When I was looking for the words to sum up what I've gained from this experience, I knew I had heard the words years ago.  This experience has been filled with stories, photos and adventures that I will bring home with me to share, but what I've been reminded of most is this:  "Keep it simple, feel the food.  Treat people how you would like to be treated, be humble, as after all, it is all about the good food, good techniques and good if not great staff."  - Chef Bernard Casavant.  

I travelled half a world away from home, to live and learn in a new culture.  Here things are simple, you respect the people, you work hard and you are humble.  I came all this way to realize that what is most important here is actually what I'm going home to.  Talk about being humbled!  

Thank you everyone for coming along with me on this adventure.  I look forward to seeing you all soon and catching up.  I cant' wait to hear about everyone's fall, the Farm to Fork competition, Wine Fest, the Alexis de Portneuf Cheese competition, Thanksgiving, Gold Medal Plates...and everything in between.

The Journey Home

I write this blog from a seat on the train an hour or so outside Rome. 

I am sitting content with the warmth of the sun shining on me, unable to believe that it is actually November 17^th. But apparently it is, though you would never be able to tell from the lush green fields I am looking out at or the fact there is not a cloud in sight. I am basking in the sun as I avoid the thought of the snow, winter jackets, gloves and the winter driving that will ultimately follow on my return to Canada. The gentle moving of the train with the picturesque scenery on each side also makes it hard to think about the long flight ahead of me tomorrow.  The idea of setting my alarm for 3 am seems painful when I know I am on route back to the apartment with my great friend Evelynn which will be followed with bottles of wine, dinner and great night of laughter.  On the other hand I think about the fact that tomorrow I will be at home.  Even though I love Italy and my time here, it's now real.  Tomorrow I will be home and although it seems like a blink of an eye since I left, I am ready to be home.  But first, let me tell you about my adventures of the last few days...

Sunday afternoon I found myself standing in the Florence train station, looking around at the countless people coming and going. Next time you are in an airport or train station sit and watch the happiness of the people seeing loved ones for the first time or a little kid embracing what you assume his grandmother as she gets off the train. Then I saw Evelynn, after a hug, a quick choice whether Venice or Rome, and a shot of espresso we were off. “Rome here we come!” It has been such a pleasure to be able to travel with someone I have known for most of my life. The 4-hour train ride consisted of the two of us catching up about her travels in Spain, mine in Italy, where and what we would do in Rome and any and every other detail of our lives from that last few months. 

As the train came to a stop at the Rome station we got off in search of a hotel room for the night. We would find one stay one night and then the other 3 we would stay at another hotel. During our days in Rome we saw the Colosseum, Ancient Rome including the Roman Forum, Spanish Steps, Trevi fountain and most importantly we went to the Vatican! Each of them were amazing, some we simply went to see and snap pictures of, while others we did tours and heard all the historical details of the monuments that we had only seen in movies and read about in books. We went into little shops with glass from Venice, we of course checked out the clothing stores, and as promised the boots and purses amazing! 

We meet some amazing people during our time in Rome, ate some good food, and shared moments at random when we would look at each other and say “We are in Rome!”. Evelynn is someone who I went to elementary school with- someone who I rode the same bus with through middle school - graduated, worked together through countless dinner services together at RauDZ and now we were in Rome together who would have thought way back when? 

We will share all the details of our 'Roman Holiday' when we return.

Ciao

Check out that Olive Oil!

My last day at Petraia was today, it didn't start perfectly or how I had thought it would have. But it ended the way I hoped it would. It ended the way the best days do, around a table with friends. Once again I find myself typing away as we are about to sit down to another dinner together - that we all help make in one way or another. And we sit down together as friends. While it's true we are a few people shy of where we started but in life it is quality not quantity. Tonight there will only three at the table, but the day is ending on a great note! Thank you Susan for the lovely cookbook and gifts, it was truly appreciated! I will miss the team at Petraia! Take care guys!

Olive harvest... Yes it is that time of year here! When I knew I was coming during the fall it was one of the things I was most excited about. And to be completely honest, it turned out to be one of the most rewarding memories of my time here. We went to where the olive oil is actually pressed. We all have memories of smells or food that stay as fresh in our minds for years, for me that will be the smell of fresh olive oil being pressed. The smell overwhelmed the building, we all knew standing there that we will remember that for the rest of our lives. Starting with bins and bins of olives the most famous kinds of olives for oil are Florentino, Moraiolo, Leccino, Morellino. Then when you see the vibrant green oil coming out at the end it's incredible!!! 

I had the opportunity to not only help Petraia with their olive harvest but also Locanda DiCuccini. So between the two I have enjoyed a couple days out in the warm fall sunshine harvesting. Traditionally you have olive nets you lay them on the ground under the tree and then you just go pick all the olives you can, they drop on the net and then you pour them into the bin. The great part when you do have older trees it sometimes requires climbing the tree to reach all of the olives, or a ladder. So there we were in the fall sun spending the day climbing trees and picking olives! If anyone ever finds themselves in Italy around this time of the year you should see if you can find someone who needs a hand with olive harvest. What more can you ask for in the middle of November?

When people talk about the things to see in the world, one place seems to always make the list. I can now officially say I have seen the Leaning Tower of Pisa! Morgan, Sarah and I went to Pisa the other day as we had to drop Morgan off at the airport. Then Sarah and I took a nice walk through the streets of Pisa on route to the tower. Did I mention all of the towns here have Christmas light hanging in the streets already?  I haven't seen them get turned on but every town has them up including Pisa! I've attached a picture of Sarah and I by the tower. Who knew a bell tower that took 177 years in total to complete and was built on unstable ground causing it to lean to one side would become so famous?

I hope everyone enjoyed the Chefs Association meeting on Monday, I hear someone celebrated his 50 Birthday... Mr President Chef Geoffrey Couper!! I look forward to see everyone next month at Manteo for the December Meeting, it will be nice to be back at work!

 

Cheers!!!

Dining at Petraia

Last night Morgan and I were welcomed to come sit and enjoy a meal as guest at Petraia.  It would be my first time and Morgan's second experience of this amazing opportunity.  When we arrived we walked into the dining room that was filled with the warmth of the burning fireplace which was a comforting relief from the chilled November night. We both stood for a moment at the glass window facing out the kitchen that we both have become so accustomed over the past numerous weeks. Then we made our way to our seats...

First we were served a glass of Prosecco with a blackberry digestive added. A housemade Blackberry liqueur, with one blackberry in the bottle of the glass. To follow we were served with our house made crackers, fried parsnip chips and squash, as well as Susan's fresh bread. As we sipped on prosecco, nibbled at all of the amazing little bite in front of us, we chatted about life back home, reflecting on our numerous great memories we have shared being here.   Then it was off to the first course... Keep in mind each course is a small tasting thus allowing you to enjoy the flavors but still be able to complete the meal feeling comfortable. 

First course: Confit Squab with Polenta and Stock air (Foam)

Second Course: Serra and Salva, it is a course highlighting the wild or cultivated vegetables on the property. Color filled the plate with borage flowers, radiating purple carrots, radishes and the list goes on and on. All the vegetables are placed carefully on the plate, with flavoured oils and a very light vinaigrette that only brings out more of the natural flavor. The great part of this course, Morgan had been harvesting that morning so she picked just about everything on that plate. 

Third Course: Pasta... come on we are in Italy! We had a chestnut pasta, squash puree, garnished with peach almonds, green powder and a green air (foam) . For the pasta you just have to use part chestnut flour instead of all regular flour... The chestnut flour is in season right now here, it is in all the stores for a short time, I have some packed to bring home!!!

Then main Course... It came in two very small courses actually.
-A piece of Smoked Chicken, Zolfini Beans, with a Parmesan Sauce
-Cinta (Pork) A piece of Pork Belly, a piece of Pork Sausage, sauteed Swiss Chard, sous vide Apples, Celeric puree.

Dessert- A piece small piece of Apple tart, with Pumpkin Tuscan Spiced Gelato, and Petraia Honey around the plate.

The night finished with some Vanilla Salt Chocolates, Ginger Chocolates and Panpepato Petit Fours and of course espresso for Morgan and tea for me.

It was a great night... good food, good wine and great company!!!

Starting to say Goodbyes

Last week we all drove down to the train station as we have so many times before, all 5 of us… but we came home with only 4… Gabe has left us- he is off to Milan, Morocco, London then back to California. His parents had been visiting Petraia for a few days, wonderful people who and it has been a pleasure to get to know them. Again I might have to make a trip down to California… what a shame! :)  So our apartment is a little quieter but we all wish him the best of travels and our paths will cross again soon! Ciao Gabe thanks for a great two months, happy cooking in the future! All the best!
 
It has been a busy week… Morgan and I sat in on a wine class with Marco this week. We tasted the grapes that were just picked last month. Tasting the difference between fermentation in stainless steel vats, or in a terra cotta vessel. Petraia is trying out keeping some of there wine in terra cotta for some of the winemaking process. For anyone that has done the tasting a few weeks in… it’s isn’t by any means wine yet, but it was interesting to see and taste the difference between the terra cotta and the stainless steel so early in the process. 
 
I went to my first Soccer game this weekend!! So exciting!  Gabe, Gavin and I have been talking about this since early September. Both of them are big soccer fans, and I am just excited to be able to see a game live in Italy! Its such a big part of it's culture,  and it was great! The roar of the crowd was overwhelming and and the stadium in Siena isn’t even that big! Siena won to make it a perfect game!! 
 
On Monday we had lunch for the entire staff at Petraia to celebrate the 2011 grape harvest. All 25 of us sat down at one long table outside - we shared laughs, and conversation as we passed food back and forth across the table. The sun was shining and you could not have asked for more beautiful fall day, over-looking the vineyard that has now turned from a lush green to vibrant yellows and reds. The best part maybe besides the hearty Tuscan Soup we started with was at the end, when we all kicked the ball around. Two of the staff brought their kids and a bunch of us were just playing ball out on the grass. It’s about people… great expierences are usually defined by good people and good food. 

The amazing lunch was actually on October 31^st here is how it started… Halloween… you can say a lot things about all of us interns, but lacking inspiration and heart is not one of them! The first alarm went off at 6:15 am the morning of October 31.  During the next hour and 15 minutes, the three of us (Morgan, Sarah and I) shared the bathroom, mirrors, opinions, and clothing leading up to 7:30 am when we all walked out the door completely dressed in our costumes. Morgan a Pirate, Sarah a French Painter and me a gypsy.  Gabe would later dress up in the Anne of Green Gables hat with two red braided pigtails. Susan didn’t know we were doing this, but as walked in for our shift, SHE LAUGHED AND LAUGHED!! Way to go team, and we stayed in them all day!!
 

We went to Volpaia this week one day for lunch, it was beautiful.  You should check out the link www.volpaia.com

 

On a side note...I just want to send my best back home to Chef Mark Filatow and the team at Waterfront Wines, and Chef Rod Butters at Raudz Regional Table for the outstanding job you did in Vancouver this weekend for the Gold Medal Plates Competition. You represented the Okanagan proudly and I have been only hearing amazing reviews from the event! Cheers!

 

So I will be home within two weeks.  Can you believe my 2 1/2 month stay is almost over?  Gabe has left, and then shortly after that Gavin went back to the UK unexpectedly - we miss you both - the house isn't quite the same. Then Tuesday is Morgan's last day at Petraia, she is heading to France for a few days, then I will be gone traveling before she gets back. As I've said in my past blogs, these people that I have the opportunity to live with, become friends with, and share this amazing experience with.. I will miss you all!

But before the big goodbye there is still more to come...I have one week left at Petraia, my last day will be Saturday November 12th, then Evelynn will be arriving on Sunday and her and I will be meeting in Florence, then we spend a week travelling Italy! Details to follow!

 

Tomorrow after 2 months of working at Petraia and all the amazing food we have served, I will get to sit down and enjoy a meal. Morgan and I will sit down for lunch tomorrow. I will take pictures and write a blog shortly after!!! And I will tell you about olive harvest!

 

Kelowna enjoy the first snow fall today - drive safe!

 
Ciao!

I don't know why we look so grumpy in such a gorgeous location

Italy & Soccer- what more can I say?

Just look at this picture!

Who could not fall in love with Italy with scene like this?

Hello Canada!

Apparently this is a very busy time out in your neck of the woods, as the days of October wind down you find yourself finishing Halloween costumes for your kids, or making a mental note that you must stop at the store to get candy for the tick or treaters. Here in Italy the days are just getting colder with no sign of jack o lanterns out on the front step, to say the least the lack of our North American traditional Halloween is being noticed, I am missing seeing my nieces and nephew in there costumes. 

Yet for some the shorter, colder days aren’t just leading toward Halloween, but rather we have two very busy Chefs in the Okanagan preparing for Competition… While juggling the day to day tasks of running there kitchens and teams, Chef Rod Butters of RauDZ Regional Table and Chef Mark Filatow of Waterfront Wines, are getting ready to take stage at the Gold Medal Plates Competition November 5^th in Vancouver. Take a few minutes out of the website the finals for the Gold Medal Plates Competition will be held in Kelowna in February

Good Luck Chefs, you will make the Okanagan proud!

Back to this side of the world… Things have been good this week at Petraia, with an Advance Culinary week going on. Susan is putting on cooking classes everyday covering everything from new equipment for your household kitchen that we use here (ThermoMix , Induction Burners etc), to techniques to advance their cooking at home like Sous Vide, Bread Baking, pasta work and so on. We have two couples taking in the whole week of meals and classes. They came in not knowing one another, one couple from the United States and one from here in Italy. When you watch them in class together they are now friends laughing together over who has the nicest starter, and rather then dining at two tables they always sit together when they meals.  Friendships formed over food… Priceless!

Here is a picture of them after I finished there Cracker Demo today!! Great people!

Ciao!

Florence at Dusk

Girls Day in Florence

It has been another whirlwind weekend for us in Italy.

Saturday morning Morgan. Sarah and I went to Florence, getting on the train late morning. We are heading there for a girls day of shopping and lunch. We arrived and after a short walk through Florence got to our lunch destination, Cibreo. Sarah has taken most of the interns here since she arrived, and there is no doubt why. From the first sip of Prosecco to the last little bit of dessert  we scraped off the plate we loved it.  Then it was some shopping… which it was so nice to have only 3 women trying to shop rather then having our whole household, sorry guys but it’s true.  

Before leaving Florence we had one more stop to make, once again Sarah does her best to introduce the interns to the World's Greatest Hot Chocolate. We stopped briefly at Rivoire, each of us got one and without a doubt the richest, darkest hot chocolate I have ever had!!! Then we grabbed the train back home, after which we had a bit of a disappointing dining experience which I don’t want to get into….

Let's move on to Sunday!

Susan had made us reservations at Dario’s Steak House for 1pm, none of us had been to his Steak house yet, including Sarah. I have talked about his restaurant where we have burgers, but this was a communal table dining experience where we would have four courses of his beef. This is one of his signatures, the same beef cuts he served at the Outstanding the Fields event.  The table is the middle in the room, and then in the middle on one side of the room they have two large wood burning grills. Then in the center of the table they place all of the MEP for the meal, a large wood board of BEEF! You watch them work, grilling, slicing the beef, and then walk around the table and serve it right on your plate. It also comes with bread, vegetables, tuscan beans, baked potato and Dario’s delicious house wine.

Something struck me about this meal, as first off Dario came up to talk and cut the Bistecca Fiorentina our last steak, the highlighting steak of the meal. Afterwards I noticed he was walking around looking at the room, making sure the guest are happy, his staff were doing what they were suppose to be doing, like most chefs do. The thing was he looked as happy as anyone sitting at the table - genuinely happy and so proud watching the success of another service, seeing the happiness of everyone sitting at the table chatting, visiting, eating.  I am sure he has done this meal a hundred times, yet still walks through the room glowingly happy!

We are doing a Culinary week at Petraia and Susan has organized a week of classes, dinners and lunches. So we will have guests staying with us all week enjoying each and every event. When you get to stay somewhere for a week, you meet the people who are with you in the classes and get to know all of the staff in the kitchen, and experience everything Petraia has to offer it makes it so much more enjoyable.  It will be a busy week for everyone at Petraia but it will be fun!!! Will keep you posted…

At Rivoire enjoying the unbelievable hot chocolate

It's all about the beef at Dario's

The kitchen team at Dario's

A Few Random Thoughts

I have been doing some reading since I have been here, whenever I can grab a quiet moment in our busy household. I gave myself some time tonight to sit down with a couple of books, my recipe notebook and a few cups of tea. 

It has been so nice to lose yourself in a cookbook, but also since I have been here I have been downloading books on my Kobo (amazing you can travel with an entire book store, but not add any extra weight) mostly chef/food related biographies. I will be mid-chapter or mid-sentence and think there it is - that is the reason I am proud to be a cook and why I take such pride in putting on my chef jacket. When you read about any chefs experience they all have different things that humble them, which is the fun part about this kind of reading. 

You know how everyone has there favorite book, it might sit on your bookshelf and some times you forget to revisit it as often as you feel you should?  Today I said hello to one of my all time favorite cookbooks, one of my very first... "The French Laundry" Thomas Keller.  Morgan had borrowed it from Susan, and as I was finishing one of the cookbooks I was reading, I picked it up and started flipping through the pages I remember so well from my early days in Culinary School when I still trying to perfect a bruinoise. Back then flipping though those white pages at the technique, skill and creativity that went into each plate, excited simply by the endless possiblities of what food had to offer. I got that same excitment today when I flipped open the book.  I began to read and wanted to share a few thoughts from this amazing book...

"There is no such thing as perfect food just the idea of it, then the real purpose of striving toward perfection becomes clear:to make people happy" Thomas Keller, French Laundry Page 2

 

"What I love about these braised items is that they're not just saute-and-serve. The process behind them requires thought on the part of the cook, and technique to create something more then what you started with" 

-Thomas Keller, French Laundry Page 186

 

"A cook sauteing a rabbit loin, working the line on a Saturday night, a million pans going, plates going out the door, who took that loin a little too far, doesn't hesitate, just dumps it in the garbage and fires another. Would that cook, I wonder, have let his attention stray from that loin had he killed the rabbit himself? No."

-Thomas Keller, French Laundry Page 205

 

So in a our busy lives it it easy to forget to pick up that favorite book or cookbook. Remember to take the time, pull it off the shelf and be inspired!

Ciao
 

Fall is for Inspiration

The weather has finally turned from the 30 plus degree weather, that left us coming home from grape harvest with sunburns like mid July in the Okanagan. Now in the mornings we see our breath as we head out the door at 7:30am but by the mid day it is still a comfortable 24 degrees and with the sun shining you can still take off the sweater and still stay warm. Welcome Fall!

We have been without the internet for the last week off and on thus the reason I haven't written this week so far. It has been a good week at Petraia, we have completed grape harvest this week. Now all the grapes have been sent down to the cantina. It has been a very hot summer in Tuscany with very little rain so the grapes suffered a little bit as a result effecting juice acidity etc. But we all have to make the best of what Mother Nature gives us. It has been a busy week for Marco Panichi overseeing things at the cantina, as the remainder of the grapes were being picked. Hopefully this week we will make it down to the cantina to see that side of Petraia's wine making process.
 

It's October 19th today I am sitting upstairs writing with the smell of risotto filling the apartment, and with music echoing from downstairs as the girls are busy in the kitchen. It is 8pm and has been dark for at least an hour and we avoid opening the door from the cold air. It's days like this that I find myself even more so inspired, fall reminds us about comfort food... in the culinary world translation: braising season, friends and spending time in doors, and BIG BOLD red wines.

 

Since my last blog seeming like ages ago, I do apologize for that. I have turned another page in my life as I have just celebrated my 27th birthday last week. But age not internet has been the reason it has been that long since my last blog. 

I found myself this year on my birthday away from the family I usually share cake with, the room-mate and best friend that I usually dine with,  and instead I was world away sitting at a table with 5 friends at 10:30am eating breakfast and mimosas. Then we were off to Petraia for work, where Susan was generous to give me a bottle of Nocino a Walnut Liqueur I had bottled the week before. It will be coming home with me, for friends and family reading this interested to try it. Then Susan handed me a box and said "This is from your mom and step dad."  My mom had called and arranged to have gift for me on my birthday of a bottle of wine. I was so touched, thanks mom! We went out on the Saturday night had a wonderful dinner with team from Petraia to celebrate both my birthday and Cecillia (one of the girls from Petraia) birthday and the best part was looking at the table of coworkers, their kids, friends, all these 20+ people sitting around laughing enjoying the company above and beyond all. It was a great birthday!!

This past weekend was great with Susan and Micheal taking us out for lunch on Saturday. To Da Delfina it is the hills outside of Florence. It was amazing to hear Susan talking about the history of this place. It was a windy drive that took us about an hour and half to get to from Petraia. But as we were standing outside the restaurant, she pointed out we had followed rivers all the way here that started at Petraia. Amazing that these narrow roads looking out to vineyards and valleys, there was a water the flowed all the way from Petraia. It was a great meal true with traditional Tuscan food. Much like a lot of meals in Italy it started with Prosecco, ended with Espresso and plates were passed back and forth across the table so everyone could try everything. It was a great lunch, and then a nice a walk that followed helped digest all the food. Thank you!

 

I has been a busy week for me in Italy and once again I will try to not let it be so long in between my blogs. One month left to go and I will be home, where has the time gone...

 

As I started my blog with ..for me fall seems to promote inspiration, time together and slowing down. We finished dinner tonight, Arugula with Balsamic and Olive Oil and the Risotto was great! We sat around the table three women at different stages in their careers, different stories, talking about cookbooks that have inspired, meals that were unforgettable, ambitions in the future, and culinary school stories.  I am inspired.  

 

Ciao!

Happy Thanksgiving!

This a very special blog entry.  When we created this blog page it was for me to be able to send my stories, adventures and educational expierences home for everyone to read what I am up to. And as this weekend gets closer and my tan progressively darker from grape harvesting and the team is just busy getting through another average week at La Petraia.  For me, my week is also filled with memories of cutting up turkeys at Burrowing Owl way back when, "turkey gold" (Chef Bernard's Turkey Gravy for those who don't know it), but most importantly I have memories of my family sitting around the table. We used to go to Grandma's house and now my parents house has become the place to go. It was always a family affair - parents cooked and I remember when I was young and my brother, sister and me playing board games or whatever till dinner.   After dinner the kids did dishes as Grandma didn't have a dishwasher... stuffing, mash potatoes, and gravy - followed by the feeling of needing a nap that always comes with turkey!

So for this blog I am asking everyone at home to leave me comment, favorite memory, dish, thing about Thanksgiving. We won't have a full dinner here so please Canada I have shared alot of stories of my adventures and I have just shared my Thanksgiving memory... I wanna hear it BEST THING ABOUT THANKSGIVING!!! Please warm my Canadian Heart with fond memories from home, eh?

I HAVE LOTS TO SAY

What an amazing week!!!

I sit here with a nice glass of vino as I take a moment and reflect...

First off I can't for the life of me believe it is October already, where did the time go? Hope wine fest is going well for everyone back home!!!

At Petraia everyone comes out to the vineyard to help harvest, especially us interns. We take off the Petraia whites and head out to the vineyard (with sunscreen on, of course still that hot during the day). La Petraia has experts testing the grapes as to which vineyard we are harvest which day and at what time of the day. They have a philosophy of "making the wine in the vineyard rather then in the cantnia", so with careful watching and planning they decide when to harvest. Which is why it is even more so important that the entire staff are able to help get the grapes off the vine on certain days. Also something else new and educational for me, we are picking grapes we pick off a bunch of grapes off the vine, then out in the field you clip off the bad, dried grapes off before putting them in your bin. Allowing the grapes to be sorted once again in the vineyard rather then the cantina. So one week into harvest, we have most of our white done and have started our red grapes. We were harvesting on one of hillside vineyards today, I turned around and looked at the amazing hills "I was oh my god I am actually harvesting grapes in Tuscany, wow". I will be heading off the cantina next week, where the wine is actually made, very excited!

Wwe got wild ducks and pheasant in this week. Susan took a picture of me holding the ducks by the neck, first time I have held something freshly dead. Then we plucked them the next day... There is a few more details about the experience that I am leaving out for those who don't wish to know the details of plucking wild ducks. I understand why people could turn vegetarian after an experience like this. At the end of the day, we were cutting them up. The next day we sous vide the breast then seared it, sliced it, and we tried it. Best duck ever... so tender. Wild duck taste completely different, its hard to explain to someone if they have never had it... Wow what an experience! I have pictures from feathers to plate!

This week Morgan's parents were visiting her from Canada. So we all went out for dinner to Il Canto del Maggio it was amazing to dine at a slow food restaurant. Check out the website www.slowfood.com Susan has a book with all of the slow food restaurants in Italy and recommended this one. Wow, Spinach Gnoochi was amazing, Chaniti Wine Braised Beef with Pears, Zabaione Cream Brule with Berries. We all started the night chatting and filled with excitement of the smells and the meal that was about to come... then by the end the entire table had mellowed to peaceful calm simply content and taking in the amazing evening we had just shared!

So two days after this amazing dining experience we went to Dario's Restaurant in Panazzo. I have mentioned Dario's in the Outstanding in the Field blog if you have read it and not gone to the link I left, shame on you! Here is it again, this is one of the best butchers in Italy!!!! When he was at Outstanding in the Field it was the best beef I have ever had, sorry Canada. Check out the website and make sure it is on your things to see when you come to Italy next time!! http://www.dariocecchini.com/   We had the burger it was unbelievable, the plate you get it has the burger patty (seems a shame to use that word to describe the amazing rare/med rare beef) sliced tomato, onion and roasted potato wedges on a plate. No bun, no need for a bun!!! 

Today the apartment got up early and out the door we went to the Outdoor Market in Panazzo, which the first Sunday of every month they have the larger market!  Us girls were thrilled to get out and maybe get some shopping done!! We are in Italy of course! Also this was the coolest thing... they had a bicycle race going through Panzanno today, we we stayed and watched for a while. This was amazing with these riders going up and down the hills of Tuscany. When we were driving home we were proudly cheering them on!! Here is a news caption from the event worth checking out if your interested! The thing about this race... we were standing by Dario's Butcher shop he had his team out front the shop all set up, handing out bread with spread, salami, and red wine for the riders. One of the guys from Dario's was standing out front a slice of salami in hand and the riders would go by grab it and keep on going...  As we drove home we cheered on the riders, in true Canadian Style!

 

It has been an amazing week... sorry for the long blog it should have been two I suppose. I also am thrilled to get the news that Evelynn Tackoff from RauDz Regional Table, Kelowna will be out in my neck of the woods next month. Susan has said it was ok, so she will be suiting up in her white chef jacket and hanging out with us in the kitchen!! Thanks Susan for welcoming Evelynn, and Evelynn I'm looking forward to seeing you. We have gone from Elementary Classmates to culinary co-workers to good friends traveling in Italy!! Cheers Evelynn!

 

 

Ciao Canada!

Feathered Friends

Slow Food dinner experience

Cyclists grab a salami snack & keep on going!

Peek-a-boo in the vinyard

My Petraia Family

I was talking with my family last week over the computer, and they were asking me about my living situation. I said to my mom, well 5 of us live together, we all work together, we eat dinner together with whoever is at home that evening, we go out together, we take turns ironing our chef jackets and we all seem to balance with one another. 

We come from all over world, British Columbia, Los Angeles, Prince Edward island, Lincoln (Britain) and then we have the blend of Italian friends. So this blog is for the new friends I live and work with. 


My life is enriched with the amazing tea from Yorkshire, the stories I have heard about the LA food scene and San Francisco scene...wow and the amazing things I am learning about Canada from the girls from PEI! Which I have to admit it is on my bucket list to go visit the Martimes, anyone wanna come?   I am enjoying learning about the culinary education from all of these points in the world, Sarah and Morgan both from PEI have told me so many inspiring stories about the Culinary Institute of Canada. If I make my way that far across Canada I will for sure have to stop in and see the kitchen and meet some of these instructors that have inspired my new friends! Oh and these girls are both proud members of the CCFCC.  Who knew you would travel half way across the world to get an education about Canada as well?  


I have had a couple days off from La Petraia, getting out and about enjoying Tuscany.  Greatest moment of the days off... Sunday we went out and were just out walking and discovered most everything was closed as it was Sunday but we were enjoying just being out walking. There was this little shop open, and out front a row of old Italian men sitting drinking a beer in the middle of the afternoon, pretty normal. As we walked by this little boy was in the middle of road kicking a ball or whatever, I am sure it was one of these guy's grandson. But there wasn't a car in sight, it was so quiet that the little boy could simply play. Wow maybe we should think about closing up shop on Sunday to spend time with our families. Or at least be inspired enough to make the time to sit around the table and have some quality time together.  At the same time, back home my family was having dinner together - parents, siblings, nieces and nephews...I love you guys! 


Back to Petraia we have started grape harvest and my next blog is in the works but this blog entry families and my new friends, cheers! 

Out for Pizza

The Petraia team

Outstanding in the Field

This was one of those days that you remember for the rest of your career.  You might forget some images from that day but you always remember the energy, the entire team as a whole,  and definitely the people who stood next to you in chef whites.

September 20th in the chilled dreary 6:30am morning as we drove the windy roads to Petraia, yes with the heat on. After the last two days of fall like weather all we could hope was that we could make it through the day without a another storm which often here includes thunder, lightening or hail. We had all of the above the days leading up to this event. We hurried into the kitchen to begin final touches of the prep for the event, and we were fortunate that there wasn't too much to do in that we had all worked so hard in the days leading up to this event. But as some of you at home can relate, on a large event day you should be cleaning plates and doing final touches, that's it! Otherwise you are considered "in the weeds" and if that is the case hope you brought your gum boots as we say back home. But all of us at Petraia were a well oiled machine with no sign of being the weeds!

The plan for this event was simple really. It was a white linen draped table with 30 place settings on each side. The table lined the edge of the chestnut forest and the rows of Petraia grape vines, and was picture perfect. The plan was also that mother nature would part the dark clouds from that morning and chase away the wind before we would lose any perfectly placed wine glasses. Sure enough as the afternoon progressed the clouds disappeared, it was unbelievable how perfect the day progressed right down to the beautiful pink sunset on the Tuscan hills.

We would have Petraia doing the Reception down at the house, which included a Spalla (Proscuitto) being carved out in the gardens. It was accompanied by a Prosecco with a wild Black Berry Digestivo. After a tour of the property the guests made there way up to the table which was a 15 minute walk away from the house. We then served the first three courses which included a Serra and Selva (picture attached), Tomato water & slow cooked egg and then Pumpkin Flan. We were so honored to have Dario Cecchini one of the most famous Butchers in Italy there to do the Beef for the dinner. Check out his amazing website. They cooked a tasting of four different cuts of beef; Grande Griglia di Costata alla Fiorentina, Bistecca Panzanese, bistecca fiorentina, brustico di sushi del Chianti (I don't know the translation in English sorry guys!) The most amazing beef I have ever tasted! Then we did a beautiful Wild Apple and Quince Tart with Zabaione Cream, then on to Petite Four which was Basil Ganache, Honey Marshmallow, Panpepato. 

The Outstanding in the Field Company team was part of those memories that will stay with you. The day before the event when they walked into Petraia to talk to Susan and Michael about last minute details they were such down to earth, energetic, and passionate group of people. They had just arrived to Italy the night before from there last event in Spain and had been busy with the entire European tour, but yet they always had a smile on their face. Ready to accommodate, help or answer any question that anyone had for them about the execution of this event. I had the opportunity to talk to a group of them about how they all came to work for Outstanding In the Field, and they would all have a different story but one thing remained the same - the solid belief for what they were doing and the importance of the Farm to Table concept. It made me so humble talking to them and it reminded me that this concept and pride is what we should think about everyday when we put on our chef jacket. A simple table, great wine, good food, guest all sitting at one table sharing, laughing, enjoying the bounty of the farm, and the passion that went into creating it. Isn't that why we all became cooks?

I have attached some pictures, and would just like to say a huge Thank You to Susan and Michael for allowing me to be part of this event, the entire team at Petraia, the kitchen brigade, the team of one of Italy's most famous butchers Dario Cecchini, and the amazing work of everyone from Outstanding in Fields!

Ciao

Our beautiful table

Serra & Selva

Bonjourno Canada!

Sorry for my delayed blog this week, it has been busy with the upcoming 'Outstanding in the Fields' event that is taking place at La Petraia. I have left the link for it previous in my blogs but if you haven't checked it out here you go.www.outstandinginthefield.com
The event takes place Tuesday afternoon within the rows of grapevines on the property where a large table will sit 40 people or so each side. It will be an amazing event, and definitely expect a blog to follow shortly after with all the details and pictures of course.

On a side note I have come to discover a few things about travel, which certainly came very much to light for me yesterday. We have five people more less living together at the apartment, people who stretch from all over the world. We've all come together for the same reason; to learn, to be inspired by the produce, the food we serve and of course the knowledge we can gain from La Petraia. We will live together for 3 months, and last night we celebrated the first person's birthday. Gabe turned 25!  We had a lovely staff lunch at Petraia, of course birthday cake was included and a pizza dinner to follow. My point is that while we are here we together we celebrate each other milestones and these milestones continue quickly as we have Sarah's birthday tomorrow! I am very fortunate for the friends I have here, but in the same breathe it makes you realize how fortunate you are for the people who you have left at home that keep you grounded!

Back to my culinary blog... it is going to be a little more short and sweet today. We have had a good week in the kitchen, with great people joining us including one couple from Tasmania, Australia who were in back to back cooking classes for the last two days. It's great to be able to watch the diversity of people who take the culinary classes and how excited they are, and each taking the classes for totally different reasons.

As I glance at the clock, I have to go get ready for work. Susan and I were chatting the other day about Biodynamic Agriculture as that is how La Petraia plants, grows and develops their grapes and produce. Our grapes should be ready to be harvested soon, and they are out there every day tasting the grapes trying to decide the best day to start harvesting the white grapes, but hopefully after Tuesdays function. Fingers crossed!

Ciao

Life is good at La Petraia

Buona sera (good evening)

Hello all it’s September 12 and this time I find myself once again out of range of the wireless internet connection and enjoy the evening breeze on our deck. I think we all need to take a step back from the connection of the worldwide web some days and savour what is outside and in world around us! All though in my case, I am sure it will mean 3-4 more mosquito bites, which I have more then I can count now. But as they say “when in Rome... “

First I would like to take a moment to say congratulations to all the of the competitors of yesterday's “Farm to Fork Competition”. I have heard reviews from some of the members of the Okanagan Chefs Association Board of Directors and wow, I am so proud of all of your guys who showed up to compete and to help out with this competition. I couldn’t be there, but I was thinking about you all day.   You all did the OCA so proud! 

Competing is about challenging yourself, being proud of the food you serve, being humble and most importantly COOKING HAPPY! I would like send out best wishes to Brandon Pridie for winning and who will be coming to La Petraia this time next year! Susan and Michael are looking forward to meeting you Brandon!

A million miles away from the competition world… yesterday I was out on a foraging class at La Petraia. We hiked up the hills that surround Petraia, these forests have trees that are centuries old. We were hoping to find some amazing treasures hided within the forest, such as mushrooms, chestnuts, wild berries, herbs, and apples.  We found a few of them on our route but mostly we got a great education of the grounds and ancient history of this amazing property. Take a look at some of the pictures.

Life is good at La Petraia.  We have the Outstanding in Fields event next Tuesday and the entire teamis preparing for it.  This will be a great event so stay tuned for pictures in an upcoming blog. Meanwhile we are doing our regular daily harvesting, prep and dinner services. The last couple days we have had some amazing couples staying with us, and guess what? They were all Canadians!

Hope everyone enjoyed the OCA meeting at Watermark tonight, 

Ciao

Hi Ho-Hi Ho..it's off to forage we go.