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.

My First Week

Bonjourno
I have unplugged from the internet, and made my way to our outside patio. I am contently soaking in some sun and enjoying a small breeze as I write home. The last couple of days have cooled a bit, so it has gone from baking in the sun anytime after 10am to be able to comfortably sit and relax in it.


I have heard that nice weather is forecast for this weekend for the Farm To Fork Competition. That is good to hear, hopefully it’s not too hot for you guys! I have been chatting with Susan and the other interns about the competition and look forward to seeing highlights and hearing all the juicy details!!

In reflection for the first week, I have taken in a lot at Petraia. The fellow interns have been amazing people that come to work everyday and are equally excited as I am to harvest the vegetables when we arrive, put on our Petraia chef jacket and step into the kitchen and prep for service. Susan and Micheal have given me alot of perspective on the company and their philosophy that helps to create and run Petraia, as well simple day to day standards and techniques. 

I have done a farm tour with Micheal and a Canadian couple who were in for dinner that night. We walked around the property talking about the animals sheep, pig, rabbits etc. It was just wonderful walking around the beds of vegetables as the tomatoes are in season, the fall squash that are nearly ready, and the white grapes simply enjoying the last few days on the vine before harvest. To be able to hear the development of the property that has come to Petraia over the last 10 years is inspiring.

I also had the opportunity to sit through a olive oil tasting class at Petraia. Marco Panichi is the in house Agronomist, and he is qualified to sit on the Regional Tasting Committee, that decides who in Tuscany get to put "Extra Virgin" on the label. This was very simliar to a wine tasting where you have 5 different kinds to smell/taste and compare the "Extra Virgin Olive Oil". The difference between Northern Italy, Tuscany and Southern Italy is amazing. The Southern Italy Olive Oil has a shelf life of a year, where as a few hours north in Tuscany they get a much longer shelf life. Marco talked about difference in how long farmers will leave the olives on the tree, and the reasons, pros and cons to doing so. Petraia picks there own olives to create there own olive oil. It's was a great afternoon with Marco & thank you!

I had yesterday off from Petraia.  We went to Florence, hopped on the train at 11:30. It was my first train ride in Europe. We walked around all afternoon, stopped for a bite to eat, and walked through the market. We were hoping to bring fish home for dinner but the seafood places had all closed by that time. I saw the Duomo in Florence, and took a bunch of pictures. It was beautiful there with a lot of tourists which I had been warned about before heading out.

We are very excited about this amazing event coming to La Petraia on September 20th, less then two weeks!! I will keep everyone posted but check out the website and I will make sure to take lots of pictures of this event. This is a big deal for La Petraia to be able to host this group whose mission is to connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.  Check them out at www.outstandinginthefield.com

Duomo, Florence

Olives

Check out that sexy pizza!

Hello again from Italy!

First and foremost, the countdown is on to the second Farm to Fork Competition. I hope everyone is feeling good about things.  Just remember, good simple food, taste everything and above all have fun!  Good luck all and I look forward to seeing the pictures! 

Today at La Petraia it was croissants that were the high point of the day. They were ok, and I am confident I will be making them for the duration I am here. It's a skill I don't do all the time at work, so I enjoy it. There are no guests in tonight, so today was spent harvesting and doing some prep.  

 

Of utmost importance and before I forget to tell you, I experienced my first Italian Pizza, and it was amazing. I even took a picture of my pizza to commemorate this meal!  Sara one of my roommates has been at La Petraia for 2 seasons and swears this is the best pizza in Italy!

So we (being my room mates, a few other friends and of course, myself) went a few towns over tonight to a Medieval Festival, an open air market, and merchants. On route home we stopped at one of these places where the property actually grows produce, has vineyards, and runs an inn, called Locanda DiCuccini. It was one of these priceless moments, when you realize we have the greatest job. We were all sitting outside having a glass of vino, and then they had to go start dinner service, so away we went all in the kitchen to help out. While cutting vegetables, Steffano (the chef) was standing there talking to us. He was sharing with us about his past and how he got into cooking, giving us lessons right there, as he sautéed the eggplant, and began the risotto for his guest. We stood in his kitchen getting a cooking lesson from a true Italian. I just thought where is my camera, the Okanagan would understand this is what we strive for. This is why we have such strong foundation behind the OCA and chefs in the Okanagan; it's about seizing opportunities to be able to be welcomed into someone's kitchen to be humbled and inspired. Check out the picture!  

I continue to be amazed and thrilled by this opportunity.  

Take care,
Ciao

Day 3 at La Petraia

Day one was good.  Actually it was great.  Apparently my first day was also the first day of hunting season.  One whole deer butchered down and it's only day two.  How lucky am I?  Welcome to Italy.  


I started my first day blackberry picking.  For any newcomers to blackberry picking  Tip #1 is wear pants even when it's 40 degrees.  I accidentally stepped off a rock while reaching for a large bunch of blackberries...and discovered why you  need to wear pants while picking blackberries.  All is well, with the most damage from the day being a farmer tan.  Tip #2 - wear sunscreen. 


After blackberries we were onto tomatoes, figs, hazelnuts, pears, and zucchini.  I'll have to send pictures of this amazing garden.  They have these zolfini beans, which apparently are very expensive as they are so difficult to grow.  La Petraia has a few good rows of them and they are featured specialties.


I worked on staff meal, (oh the fond memories of staff meals back home), and I made pizza.  Like I said..fond memories.  


We also hosted a cooking class for four people where they come into the kitchen and learn how to make bread, see how some of the products are prepped, make their own pasta and gnocchi, and then relax on the patio with an eight course meal highlighting their creations or some of the prep they have seen happening in the kitchen.  I kept myself busy that night watching the plates go out, and even helped plate some of them.  We had this amazing Citrus Glazed Pork with a tuscan spice.  Out of force of habit, when you are guest in someone's kitchen and you see an amazing product, you ask "where did this come from?" Susan looks at me and says "outside".  It was a duh moment...as 95% of everything served comes from this piece of land.  


Anyway, we're off to town for pizza before work today.


Ciao