upcoming "come get some dirt under your nails" workshops

On the heels of our April 2014, first edition "Come Get Some Dirt Under Your Nails"  cooking workshop in Provence, Giuseppina of Venice in Provence Cooking School in Goult and myself of la Cucina di TerrESa in Paris are putting together a new series of culinary workshops at Giuseppina's cooking school in Goult, in Provence over the coming seasons.

We'll be wandering again in nature, learning more about wildcrafting, forever admiring the flowers and wild herbs. Foraging for ever more wild edibles and turning all their earthy goodness into yet more amazing meals. And we'd love for you to  join us and "come get some dirt under your nails" during one of our workshops!

 — Saturday, October 11 - Friday, October 17, 2014
Baskets of wild mushrooms, autumn squash, roots and chicories

 — Saturday, 29 November - Friday, December 5, 2014
Nosing for truffles

— Tuesday, January 20 - Saturday, January 24, 2015
Olive harvest, "new" olive oil

— Saturday, March 21 - Friday, March 27, 2015
Gathering wild spring edibles: leaf and flower and stem

Our cooking classes are centered around wildcrafting and local seasonal produce, featuring seasonal dishes that "celebrate the vegetable kingdom”—though classes are not strictly vegetarian: upon request a simple meat or fish dish can be included in mealtime menus, but will not be part of the recipes taught. All dishes taught are inspired by Provençal and regional Italian cuisine, as well as our own creative seasonal additions.

Please scroll down for information on the school, teachers, what's included, prices and payment, etc.

For more information on specific workshops, as well as for bookings, please contact Giuseppina or Terresa.

The Venice in Provence cooking school is located in the village of Goult. Perched on the top of the hill, it offers a magnificent view of the surrounding mountains and villages. It comes complete with an authentic Provençal garden and meandering olive grove. Goult is a charming village situated between Gordes, Menerbes and Bonnieux, in the centre of what is known as the “Golden Triangle.”

A bit off the beaten path, it has managed to preserve its authentic village life. The Café de la Poste, just off the town square, is where locals and visitors alike meet. English newsprint is on sale inside. The main street, rue de la Republique, is lined with small boutiques: a brocante, wine shop, corner food store, butcher, baker…

I'll be teaching these workshops with Giuseppina Mabilia, at her cooking school in Goult. Here's a bit about her, in her own words :

"I was born near Venice: my roots, my culture, everything I am comes from there. I stumbled on Provence some years ago, fell in love with the land and I decided to stay. That brought on a real change to my life.
My greatest passion has always been cooking. One day someone asked if I could cook for them during their holidays. That’s how my story began. Today I'm a well-known personal chef in the Luberon and I’d love to share with you everything I’ve learned and experimented through these years: cooking delicious, elegant and tasteful recipes that highlight the gorgeous ingredients of the region with a touch of Italian lifestyle. I’m also very engaged in using local ingredients. My primary sources for food are local farmers, les marchés paysans, and what I call “my supernatural market:” wildcrafting in nature.

As for me, Terresa, I'm always on a mission to undress vegetables, which I've been doing since 2008 during my vegetable cooking classes in my cozy kitchen in Paris, where wanderlust brought me many a year ago.
If you've been following my blog, you know that for me it's all about coaxing the sublime flavors from the local produce I procure from marketplaces across the city and mingling them with other artisan ingredients—as close to their pristine selves as possible—to create delightful dishes of layered textures, savors and colors that will sing on the plate and palate. Nothing too fancy, as “down-to-earth” is my touchstone, reflected in the inspiration I draw from the inventive flare of Italy's rustic regional cuisine and its many medieval recipes that I've gleaned over the years.

Prices and payment :
— Tuition is 1850 euros per person. A 40% non-refundable deposit is required at the time of reservation. Classes are limited to 8 students. If we must cancel the program for any reason, we will refund all fees and deposits in full. Related travel costs will not be reimbursed.

— Paypal is our preferred method of payment, as it is both safe, easy to use, and allows for payment in your local currency. A request for payment will be sent to you through Paypal at the time of your registration.

What's included :
— 1 to 2 cooking classes each day.
— Outings each day (wildcrafting, farmers’ markets, artisan cheese producers, natural wine vineyards). We will have a mini-bus at our disposal for these excursions so that we can all travel together.
— All lunches and dinners except for one evening, which will be a free night for participants to do as they wish.
— Café-croissant breakfasts in the local bistrot
— Beverages (mineral water, coffee, tea, herbal tea) during the classes. Natural wine from the Luberon and Ardéche regions with all meals, specifically chosen for each menu.
— Recipes from the classes in PDF form, list of the wines and related links, as well as any information gleaned throughout the week to be sent in a follow-up email to the class.

— Pick up and drop off at the Avignon TGV train station if coming by train from Paris. There will be one pick up and drop off scheduled for each workshop (train information sent upon reservation).
— For those arriving on earlier or later trains, there is bus service from the TGV station to Goult. Tickets are 2 euros (bus information and schedule sent upon request), with pick up at the bus stop in Goult.
— For those preferring to rent a car, there are rental agencies at the TGV train station, as well (driving directions to the cooking school sent upon request).

What’s not included : 

— Train tickets to the Avignon TGV train station.
— Lodging for the week. Upon reservation, a list of accommodations in the village (B&Bs, hotels, small apartments) will be sent to you, as well as any further information needed to help make booking as simple as possible.

Legal liability : 

— Students must sign a legal waiver (standard to the industry) upon arrival freeing Giuseppina, Terresa and their staff from any legal liability. We assume no liability for injury, delay, inconvenience, irregularity, loss or damage to person or property or additional cost resulting directly or indirectly from the following causes: fire, acts of government, thefts, delays, cancellations or for any other events over which we have no control.
— No refunds will be given for any excursions or meals a participant misses or decides not to take.

Travel Insurance :

— We recommend that you purchase separate travel insurance in the event you must cancel your trip, as well as accident and health insurance, baggage and personal effects loss or damage.