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