Top Telluride chef Jake Linzinmeir’s classes at the new Hotel Madeline
I haven’t been to Telluride in more than two years, and I can’t quite visualize where in Mountain Village the new Hotel Madeline is, but I am intrigued when the chef at new luxury property doesn’t take off for Mexico in the shoulder season but instead institutes a series of cooking classes. Chef Jake Linzinmeir, culinary director at the new hotel and well-established Inn at Lost Creek, has done just that. He offers a series of hands-on cooking classes between the time that the lifts shut for the season and Telluride’s vibrant summer featival begins. As incentive, “In the Kitchen with Madeline,” allows guests to take their class of choice and spend a night in a one-bedroom suite at a 50 percent savings.
Note (4/13/11): While I have been Internet-deprived in Fiji, I received changes in the class schedule from that originallly posted here. The most recent schedule appears below. WordPss is balking at these changes and is not formatting propetly. The information is correct as far as I know, but forgive the capricious spacing.)
Pan-Toasted Brie with POM Reduction Sauce, a recipe the Lindinmeir developed for POM
Each of Chef Linzinmeir’s cooking classes focuses on techniques and ingredients that can be replicated at home. Classes include complimentary wine pairings as they taste and savor their results. The classes are intense — other than the two “field trips,” one to three hours to cover a lot of ground. I wonder how he manages that. Upcoming classes include:
Introduction to Fresh
Pasta: April 23, 2011; 60-90 min.; $95 per person.
Cooking Freshwater and
Saltwater Seafood: April 30, 2011; 60-90 minutes; $95 per person.
Sauce & Stock Instruction: May 7, 2011; 2-3 hours; $155 per person.
Quick Soups & Salad’s from M’s Restaurant: May 14, 2011; 90 minutes; $95 per person.
Colorado Farm & Ranch Cuisine: May 21, 2011; all-day; $250 per person. (Limit six people). Cooking Colorado Foods of Spring: May 28, 2011; all-day; $250 per person. (Limit six people).
To enroll in one of ChefLinzinmeir’s Cooking Classes, call 970-369-8975. For more information on Hotel Madeline Telluride or to reserve an “In the Kitchen with Madeline” package, click here or call 866-475-4403.
Chef Jake Linzinmeir
Linzinmeir was born in the Midwest and grew up on the family farm, so m-to-table cuisine is nothing new to him. He is not a typically farm boy, however, as his dad was a pilot and the family traveled widely and internationally. He is the chef/owner of other local restaurants (Bluepoint Grill, Noir Bar, Excelsior Cafe and X-Cafe) and now oversees the hotel’s new M’s Restaurant and Bar M. He shares his techniques to turn top-quality local products into “Farm-to-Table Colorado Rocky Mountain Cuisine.” Jake has also acted as Culinary Director of the Telluride Wine Festival and was one of the founding members of the Telluride Restaurant Association. In 1999, he started ‘The Cook’s Table’, which is a combination cooking class and televised show that airs locally, and has appeared on national TV as well.
Cooking school in Tuscany geared to Americans seeking culinary authenticity
The other day I wrote about my persnickety issues with Brio Tuscan Grille, an Ohio-based restaurant chain that promotes an image of Tuscany but is Tuscan mostly in name. Like many other Italian-style restaurants in this country, Brio serves food whose roots may be pan-Italian and whose dishes toned down suit to middle American tastes. The food is better than, say, Olive Garden or Macaroni Grill, but still, it doesn’t speak to the increasing number of Americans who desire authenticity.
Travelers to Italy who want to wake up their taste buds with the real thing can sign up for a day or a week at Il Campo/Cucina in Radicondoli, Italy, a walled medieval village just west of Sienna with fewer than 700 residents. It doesn’t take long to feel at home.
Campo is the Italian word for field, and cucina is kitchen. Founder Marlane Miriello describes the school as “culinary immersion richly seasoned with local culture, customs and kitchen wisdom.” Classes include hands-on cookingwith local instructors whose recipes and skills are handed down from generation to generation, plus opportunities to visit village homes, gardens, vineyards and farms to learn heirloom recipes and family trades, and locals serve as instructors.
Classes may include such varied culinary experiences as lunch with a shepherd, dining with a count, learning how to make cheese from fresh sheep’s milk,cooking with a Michelin one-star chef or making pasta with a local farm wife. Il Campo/Cucina reveals the value of living in a community where everyone knows everyone else and relies on one another.
Miriello, once a California stay-at-home mom and freelance writer, discovered Radicondoli. Her own journey to establishing a cooking school in Tuscany was rooted in memories of her Italian grandmother’s homemade noodles, light-as-air tiramisu and other specialties. A trip to Tuscany in 2009 was transformational for her — and the beneficiaries are anyone who longs to to follow in her footsteps. With the (slowly) rising profile of Slow Food as part of the growing movement toward healthier eating, organic produce and local food sourcing, Marlane’s own journey reflects changing attitudes about what we eat, where it comes from and how it is prepared.
Classes are offered in spring and fall. The cost is ($3,450 per person, double occupancy, $400 single room supplement), all-inclusive except air and airport transfer. Anyone booking before January 31 gets a $500 discount. It’s a pricy week, to be sure, but then again, even local cooking classes at Colorado cooking schools can cost anywhere from $50 or more for just a couple of hours. Click here for images from last season’s classes.
Claire Walter's Colorado-oriented but not Colorado-exclusive blog about restaurants, food and wine events, recipes and related news. For address of any restaurant, click on the Zomato icon at the end of the post.