I am just back from sunny Ojai, California. Our winter retreat was a wonderful and fulfilling success - 5 days of warmth, yoga, wine, food, rest and beautiful music.
Sherry and Robert Sidoti of FLY Yoga lead us through many inspiring yoga classes, meditation, and invigorating morning hikes (quickly re-named "climbs"). Tony Khalife’s uplifting music surrounded our souls throughout yoga classes and meditation - and then he filled our hearts again while sitting around the table after dinner. The humor was outstanding - both the joy and quietude was much welcome and needed this time of year.
While on retreat, I taught two cooking classes, one on raw foods and one on Moroccan flavors. We prepared a Moroccan Tagine of Chicken for our final evening meal as part of the cooking class. Because stone fruit (peaches, nectarines, etc.), aren't currently in season, I substituted pears, and this dish was delicious. Such a variety of citrus found in Ojai! There was so much citrus to enjoy and incorporate into all the meals I prepared for our guests... I was so inspired by the citrus everywhere and the names: Oro Blanco, Siamese Sweet, Owari Satsuma and the limes are yellow! But you must know about one little secret - Jim Churchill’s Seedless Kishu Tangerines.
Back On Island
I am happy to be working with both Kaila Binney and Jaime Hamlin on the Martha's Vineyard Regional HS school lunch program. Not only is it fun to get to work with these two remarkable women, it is exciting work, in that I feel we really can make a difference in bringing healthier school meals to our kids.
Emily Bramhall e-mailed me this week asking if I would join her to be a part of a celebratory mid-winter collaboration. A little Bramhall & Dunn cocktail party to cheer and warm things up a bit, and generate some business. Of course! So, I invite you to come join us on Friday, February 11th from 5:00-7:30pm at the store on Main Street in Vineyard Haven for some treats and joy.
And then there is the Slow Food MV Bee Brunch event on Sunday... and Living Local Classes continue with All About Fish on February 15th, Cooking for Fun & Pleasure II on March 15th and Cooking for Fun and Pleasure on March 24th...
Who’s bored in the winter around here?