tute of America’s Boot Camp is an intensive immersion into the pleasures of food. Here you will learn to choose ingredients, prepare, cook and bake as you would in a professional kitchen. One of the three possible options (New York and San Antonio are one and two) is
Next stop the CIA—No fingerprinting necessary. The Culinary Insti-
the California destination housed in their historic Greystone property in St. Helena, located in the heart of bountiful Napa Valley. This is sort of the brass ring of cooking trips, with two, four, and five-day intensives that will leave you prepared for the rigors of chefdom, in just about any culinary sphere you can imagine. From butchery and braising to sauté to steaming, hors d’oeuvres and pastries, or Asian, French or Mediter- ranean cuisines, the selection is endless. I love the idea of being able to “get away” and learn something in this kind of an environment. Culinary education is their passion and forte, so enjoy your time there as you are trained by some of the best California has to offer. The Culinary Institute of America’s Culinary Boot Camp programs have been se- lected as one of the “Top Ten Destinations” inFood Network Magazine’s recent America’s Best Feature in their September 2010 issue. For class schedules and information call 800.888.7850 or go
tociachef.edu. For places to stay when enrolled (housing is not included) call Napa Valley Reserva-
tions Unlimited at 800.251.6272, or visit the Napa Valley Visitor’s Bureau website at
napavalley.com. There is no charge for these services and the prices they quote are the same as if you had called the hotel or inn directly. Also try Accommodations Referral at 707.963.8466. You can also try Juliet Claire House, an independent concierge servicing the Napa Valley. Discounts will be offered to any student enrolled at CIA for both the Downtown Hideaway and Maison Bleue. Call 707.265.0547 or
julietclairehouse.com.
gourmet food, wine and a great spa treatment? AtChâteau du Sureauyou will feel like you stepped into a bucolic French storybook—with way better service, food and no scary wolves (dates excluded). This inn has well-deserved five-star AAA rating and the Yelp reviews relate experi-
Yosemite is calling—nature is wonderful, but who wants to sacrifice clean sheets,
ences that are out of this world. Sumptuous is the description used on their website and it is completely accurate according to all the information I parsed. Delicious tex- tures and fabrics, European antiquity, fresh flowers, down bedding and Italian linens, the only thing missing is the fireplace—wait what’s that crackling noise? They have that covered as well! I’m totally relaxing just visualizing it all—and I haven’t even talked about the on-site spa and the views of the Sierra Nevada Mountains. As for the culinary experiences you will have over the three days worth of intensive
courses, all I can say is hold on to your apron strings. Set in the award-winning Erna’s Elderberry House Restaurant Cooking School, billed as Central California and the Yosemite Region’s “Premiere Hands-On Cooking School,” you will learn all there is to know about food and wine. They are in their 24th year of teaching and their chef duo is prepared to guide you with their combined 30 years of experience. No prerequisites necessary, just come prepared for long days and great food lessons—they do however recommend comfortable shoes!
chateausureau.com
NOVEMBER 2011 | RAGE monthly 57
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