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Cooking with Jonathan Chase
Printable Version |
Culinary Tours planned for November 1-8, 2008 and March 14-21, 2009.
The itineraries may vary somewhat and are customized for each group, but a typical itinerary is listed below.
Cooking with Jonathan Chase
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Are you looking for a unique opportunity to experience Tuscan life by
living in a completely restored 1000 year old farm house and wine
estate? Join chef Jonathan Chase in Tuscany for a
thrilling week of
cooking classes, ristorante dining, wine tasting, shopping, and sight
seeing. Villa Tramonti located in the magical Chianti hills between
Florence and Siena, will be your home for the week. It is here that you
will share Jonathan’s passion for food, wine and Tuscan life. In
addition to several hands on cooking classes, Jonathan will
take you
on daily excursions to discover the secrets of local butchers,
vintners, cheesemakers and crafts people. Shop with the chef for the
foods you will cook and eat, whether it be in the stalls of Florence’s
renowned mercato centrale, an open air market in Panzano, or a cheese
shop in Pienza. Visit local wineries and discover what Chianti,
Brunello, Super Tuscans, and other Italian wines are all about.
Tastings of wines and olive oils will be scheduled throughout the week.
End your week by assisting Jonathan in the preparation of the exalted
Tuscan dish, Bistecca alla Fiorentina, cooked over coals in Tramonti’s
kitchen fireplace.
After graduating from Harvard University in
1977, Jonathan
Chase quickly discovered that he was more comfortable in a
wardrobe of
chef’s coats and checkered pants than one of three-piece suits and silk
ties. In 1982 he founded, owned, and operated Jonathan’s, a landmark
restaurant in Blue Hill, Maine. Jonathan sold his restaurant in 1998 to
pursue other culinary interests. Currently, when not conducting food
and wine tours in Tuscany, he is the chef at Buck's Restaurant, an extension of an eclectic country store in Buck's Harbor, Maine. He co-authored the Salt Water
Seasonings-Good Food From Coastal Maine Cookbook in 1992.
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The Dates: November 1-8. 2008; March 14-21, 2009
The Class Size
8-10
The Cost
$3,200 excluding airfare. A supplement of $500 for single accomodation.
Lodging in completely restored 1000 year old farmhouse.
The Program
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Saturday
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| 8:30 a.m. |
pick-up in Florence |
| 10:00 a.m. |
depart for Tramonti |
| 6:00 p.m. |
official welcome and informal tasting of local
wines
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| 7:30 p.m. |
dinner at a local trattoria |
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Sunday
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| 8:00 a.m. |
breakfast
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9:00 a.m.
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depart for Panzano; shop for afternoon cooking
class
at open air market; visit local ”enotecche” and butcher
shop
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| 12:30 p.m. |
hike to Fonterutoli, an ancient and famous wine
property;
lunch at a local osteria in the vineyards
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5:00 p.m.
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cooking class “gli antipasti” which the class
will
have for dinner
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8:00 p.m.
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light dinner and tasting of Chianti wines
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| Monday |
| 8:00 a.m. |
breakfast |
| 10:00 a.m. |
cooking class “I Primi” – Gnocchi and Pasta to
be
followed by lunch
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| 3:00 p.m. |
depart to Siena for afternoon sightseeing and
shopping |
| 8:00 p.m. |
dinner in Castellina in Chianti |
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| Tuesday |
| 8:00 a.m. |
breakfast |
| 9:00 a.m. |
cooking class “le zuppe” classic Tuscan soups
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| 12:00 p.m. |
depart for San Gimignano for light lunch,
shopping and sight-seeing
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| 6:30 p.m. |
tasting of wines from southern Tuscany – Rosso
di
Montalicino, Vino Nobile, Brunello di Montalcino
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| 8:00 p.m. |
dinner in walled village of Monteriggioni at Il
Pozzo
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| Wednesday |
| 7:00 a.m. |
breakfast
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| 8:00 a.m. |
depart for Southern Tuscany; visit to Pienza
(famous
for pecorino cheese)
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| 11:30 a.m. |
pecorino and Vino Noblile tasting in Pienza |
| 1:00 p.m. |
tour of famous wine estate followed by lunch
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| 8:00 p.m. |
light supper at Tramonti
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| Thursday |
| 9:00 a.m. |
breakfast |
| 10:00 a.m. |
depart for “mercato centrale” in Florence where
we
will shop for our farewell dinner; there will be time for other
shopping
and sightseeing
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1:30 p.m.
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light lunch at a typical Florentine Trattoria
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| 4:00 p.m. |
return to Tramonti stopping for a tour and
tasting at the Fontodi Estate
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| 8:00 p.m. |
dinner at Il Fondaccio, an authentic Italian
Pizzeria in Castellina
in Chianti
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| Friday |
| 9:00 a.m. |
breakfast
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10:00 a.m.
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depart for Greve; we will visit the wine estate
of Poggio Amorelli along the way; in Greve there will be time to visit
a famous local butcher, shopping, an optional one hour hike to the
hilltop hamlet of Montefioralle, and relaxing in Greve's famous and
picturesque piazza
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| 2:00 p.m. |
return to Tramonti - down time for packing
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| 5:30 p.m. |
cooking class “La Griglia” -- Bistecca alla
Fiorentina,
Verdure, Spiedini, Salsicce
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| 7:30 p.m. |
Blind tasting of Super Tuscan wines
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| 8:30 p.m. |
The class will assist Jonathan in the final
execution
of the farewell dinner which will be cooked over the coals in
Tramonti’s
Tuscan fireplace
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| 9:00 p.m. |
farewell dinner ending with local cantucci and
vin
santo
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| Saturday |
| 8:00 a.m. |
farewell breakfast
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| 9:00 a.m. |
depart for Florence
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To book a workshop please visit and complete our bookingform. |
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