What happens when two transplanted American cooks meet at a wood-fired oven in Tuscany? Sparks fly and the heat is on! A week of wood-fired ovens, artisan pork, and the best butchers in Tuscany inspired by two cooks who love meat and the artisans who produce it.
Kate Hill (The French Kitchen) and Judy Witts (Divina Cucina) grill, roast, stuff and bake in a wood-fired Tuscan oven celebration in Chianti.
Join us at the grill and wood-burning oven in creating some fabulous Tuscan & Gascon specialties.
Carnivorous grill girls, butcher babes and BBQ boys are welcome!
June 18, 19, 20, 21,& 22- 2007; One-day workshops & 5 day program. 290€-1200€
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