The next three weekends are jammed....
- Marilee Spanjian
- Jan 3, 2019
- 2 min read
Dear Thomas,
I can't imagine writing a letter then hoping someone gets it within a week or even a year.
I've got to get the word out quick about some fun events coming up and I'm going to use technology like you never dreamed of.
First, we're heading to Spain, not really, but through wine and food! It's the first TOAST for 2019, our monthly wine-paired dinners. On January 19 from 6 pm - 9 pm, we're featuring Ole Imports' Spanish wines with tastings and tapas (same as your finger foods) and a three course wine paired dinner menu to follow. $65 per person plus tax (taxes are a whole other letter) & gratuity. I imagine some guests will crawl up to their guest room fully satiated after the last course.
Then out in the old barn loft, we've got three cooking classes scheduled.
On January 12 from 10:30 am - 1 pm, Luiza of Luiza's Homemade with Love returns (she's so adorable and fun) to teach a hands-on class on Pierogis, how to make the fillings and the dough, how to make mushroom soup and a Polish carrot salad. The cost is $55 per person and includes lunch. Did you have any Polish friends or eat Polish food? So fun to get your hands into the dough and make these little pies.
Later, on Jan 19 from 10:30 am -1:30 ish, our new instructor Denise Atland will teach us how to create the perfect Winter Dinner Party. ($75 per person) Imagine French onion soup, Beef Burgundy, Tourtiere, a French Canadian meat & potato pie, and Apple Strudel. Come on Thomas, I'm sure you had Tourtiere. Denise auditioned for us, including with Chef Michael, and we are all excited to have her on the team. "It's like learning from your French Aunt," he said. "She's good. Knows techniques and tells stories."
Chef Denise returns on January 26 from 10:30 am - 2 ish to teach the "Perfect Pairing," a hands-on class. ($75 per person) Listen to this menu: Spinach Salad with ginger glazed scallops, Duck Breast with tart cherry sauce and French lentil ragout, Choux pastry two ways, Gougere, Dessert cream puff pastry and how to make ice cream.
Seriously, she had me at duck.
Until next time, your house's faithful caretaker,
Marilee
It makes me think how, unlike diving into a quick stick war online session, these experiences are about slowing down to savor flavors and stories-isn't that what makes a weekend special?
Even while browsing tekken 3 online during a coffee break, it strikes me how this letter creates a vivid, intimate niche compared to digital entertainment.
Really enjoyed this post — the combination of cooking classes and wine dinners sounds like such a thoughtful and immersive experience. The article captured the cozy atmosphere and appreciation for food, hospitality, and local flavors in a very inviting way. Experiences like these make travel feel much more personal and memorable. I recently came across a similar lifestyle and hospitality discussion on a review blog buy a degree, and it was interesting to see how people are increasingly valuing unique culinary experiences when choosing destinations. Thanks for sharing such a warm and engaging article.
Really enjoyed reading about these experiences — it sounds like a great blend of learning, food, and community. Cooking classes paired with wine dinners feel like such a nice way to make dining more interactive and memorable. I recently came across a similar discussion on a review blog https://www.sherwaytrilliumdental.ca/, and it gave an interesting perspective on shared culinary experiences as well.
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