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Culinary Bon Vivant:Dan Barber of Blue Hill Restaurant and Wells Guthrie of Copain Wine Cellars
About the ProgramCome learn how experts use the best Mother Nature has to offer in this three-night, two-day epicurean experience of gourmet dinners, wine tastings and cooking demonstrations. Dan Barber is dedicated to cooking locally and with the seasons. From the moment he opened Blue Hill, the restaurant began to garner rave reviews. After falling in love with Rhône wines, Wells Guthrie moved to France to work with renowned producers Chapoutier and Chave. Copain's organic farming practices produce wines that are the pure expression of each vineyard's terroir and earn superlative awards with every vintage.At-a-Glance
HighlightsSunday, November 9Check in to Cavallo Point at your leisure any time after 3 pm * Welcome reception and dinner with Chef Dan Barber * Wells Guthrie introduces his wines Monday, November 10Enjoy a full breakfast * Gather at the Cooking School for a hands-on cooking class with Cavallo Point Cooking School director Kelsie Kerr and a local farmer * Experience a spectrum of tastes and smells in an expertly-guided wine tasting with Wells Guthrie * Feast on a lunch of local, farm-fresh ingredients and heady wines * Enjoy the afternoon and evening free to relax at the Healing Arts Center & Spa and book a table at Murray Circle Tuesday, November 11Enjoy a full breakfast * Meet with Chef Dan Barber for a cooking demonstration * Dine with your fellow classmates and guest chef and vintner * Afternoon free to enjoy Cavallo Point * Six-course gala dinner prepared by guest chef Dan Barber and Cavallo Point Executive Chef Joseph Humphrey; wines poured by Wells Guthrie. Wednesday, November 12Enjoy final breakfast BioDan Barber began farming and cooking at his family farm, Blue Hill Farm, in the Berkshires. There he was first introduced to and gained respect for locally-grown and seasonal produce. After working in California and several restaurants in France, Dan returned to New York and cooked at the original Bouley. After opening his restaurant in 2000, Dan has seen Blue Hill grow from a noted neighborhood restaurant to a 2001 James Beard Award nominee for Best New Restaurant. It was most recently named one of America's Best Restaurants by Gourmet magazine. In 2002, Food & Wine magazine featured Dan as one of the country's "Best New Chefs." www.bluehillfarm.com Wells Guthrie moved to the Northern Rhône to work for Chapoutier, learning about the Northern Rhône varietals and Biodynamics. Outside of Chapoutier, Wells spent as much time as he could with Jean-Louis Chave; stateside, Wells returned to work at Turley Wine Cellars. Today, Wells is owner and winemaker for Copain Wine Cellars. Using "Old World" techniques that employ a minimum of intervention, Copain produces wines that provide a unique expression of each vineyard's characteristics while creating wine that is food friendly but not heavy handed. Critics and consumers agree that Copain's wines are a stunning success. www.copainwines.com Kelsie Kerr is a passionate chef and teacher. Over the past 20 years she has contributed to the success of many well-known restaurants in the Bay Area, most recently as the chef of Chez Panisse Restaurant. She collaborated with Alice Waters on her latest book, The Art of Simple Food. Kelsie operated an intimate cooking school in her home, which received rave reviews from students and media alike.
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