The next three weekends are jammed....

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.

Luiza with Hidden Kitchen student @iwvermont

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.

Chef Denise Atland teaches at the Hidden Kitchen @iwvermont

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