At Home in Spello

 

After 2 weeks on the road in Sicily and Bologna, my pal Phillis Carey and I drove into Spello and our first stop had to be Enoteca Properzio for lunch.

Casual Chef tasting Etrusco 

a taste of Umbria

Can't have salumi without Pecorino

We arrived and found that Chef Marco Gubiotti was opening a gelateria next door to the enoteca, and we were ready....we were told they were opening in 10 minutes, so we hiked up the hill to our apartment and unpacked, headed back down the hill to the gelateria and sampled.  Marco is a Starred Michelin chef who owns a gastronomia in neighboring Foligno.  He does private cooking classes at the enoteca, and opened Amendola 2 years ago next to the gastronomia, and they have opened in Spello, selling artiginal gelato. 

Chef Marco, opening day

Lots of flavors

What a fantastic addition to Spello!  People were lined up out the door to get a taste.  There are small tables outside, and soon to come umbrellas for the summertime.  I know this will be a huge success. 
After sampling gelato, we went back to the enoteca, and relaxed.  That means more wine to taste! 
Our next adventure was a trip to Trevi for lunch at La Cucina San Pietro in San Pettine where they specialize in truffles that are found on their land. 

Articoke starter with speck, truffles and fonduta

Crostone with black truffle and salami

Ricotta ravioli with sweet pea puree and truffles

Strangozzi with truffle, tomato and burrata

Chocolate cake for dessert

Beautiful property on a beautiful day

There is a tiny church on the property as well

We rolled out of there and headed back to Spello for a little rest.  It was Good Friday and there were some visitors in the town, but the hordes were coming.  All through the town there were beautifully depicted stations of the cross.  (These are not in order)

Wandering the streets of Spello is always interesting, finding frescoes and artwork and beautiful flower displays are part of the charm of this hill town, and why I love it here. 

Easter procession in Spello

On Saturday we took it easy, both of us had to pack, since Phillis was returning to the states and I was going to spend the night at the airport and pick up Dr. C. on Monday morning.  But, our eating wasn't done yet, on Sunday we had a reservation at another one of my favorite restaurants in the area, L'Alchimista.  Since it was Easter, I knew there would be crowds; driving up the streets of Spello, it was like parting the Red Sea with all the people who were here. 

Artichoke souffle

Lamb 3 ways

Roasted Veg

Roasted pigeon 3 ways

Colomba, traditional Easter bread

Tiramisu

Deep cappuccino (my favorite dessert of all time)

After a double espresso, Phillis and I were on the road to the Rome airport.  Dr. C. arrived on Monday and we have been settling in here visiting with friends and our family. 

I think he's happy

Ciao for now!  

End of an Era

For over 8 years, I have taught at Great News here in San Diego.  The cooking school will close at the end of the month, and the store will close due to the retirement of the owner at the end of July.  At this point, I will not have a teaching venue here in my home town.

Although I am sad about this, my heart aches for the wonderful staff in the cooking school and the retail space who gave their heart and soul to make Great News such a special place for their customers.  My pal Phillis Carey and I are working on finding another space, and will keep you posted on where we will be. Here are a few of my favorite moments from the last 8 years.

Partnering with Specialty Produce to teach the Farmer's Market Box class has been a special time for me and my students.  I'm teaching my last FMB class this Thursday night, and have a feeling I'll lose it while I'm teaching, that's how special it's been.

Aside from the Farmer's Market Box, I look forward every year to the orgy of food, fun and frivolity at the Diva/Queen event that I do with Phillis Carey.  For 2 days over a weekend, the two of us, along with every assistant in the place, put out food from 2 different menus to 52 happy students each day.  It's a huge undertaking but we have so much fun together that it more than makes up for the aches and pains the next week.  Dressing up in tiaras,  funny shirts, or aprons, we never failed to get the holidays off to a great start.

Our first year

We have been blessed with some awesome assistants

Serving a lot of food

Phillis with her second favorite thing: butter.  Her first favorite is wine!

I LOVE this woman!

Chestnut roulade

Gorgeous

And, one year I taught this 4 days after I broke my shoulder; thanks to some amazing assistants we had a ball!

To all of you who came to classes, or bought my books,  I'm so grateful that you trusted me to teach you--you've been generous with your praise and I am touched beyond words that I've been able to do something that I truly love.  Not many people can say that, and for that I am so grateful.