Harvesting and Preserving with Cannard Farm and June Taylor Jams

September 14-19, 2008

About the Program

Join sustainable food experts Bob and Charlene Cannard, June Taylor and Kelsie Kerr, the Director of the Cooking School at Cavallo Point, for five nights and four days of tours, presentations, hands-on cooking classes, and delicious farm house meals. Learn to preserve fruits and vegetables, and make memorable meals using produce straight from the farm. Tours and field trips include Cannard Farm, June Taylor's Still Room, and the Farmer's market. Guy Davis of Davis Family Vineyards will introduce wines to taste and news of this year's vintage.

At-a-Glance

• The week begins with dinner on Sunday night and ends after breakfast on Friday.
• The class is limited to 16 guests.
• The fee is $2100 and includes market visits; four hands-on cooking classes; all tastings; transportation for local visits; all breakfasts, lunches, dinners Sunday, Monday, Tuesday and Thursday; and the hotel parking fee.
• 2008 Sign-Up Specials: Sign up with a friend and receive complimentary lodging for two for 5 nights – a value of $1425 or more! Or sign up alone and receive one night’s accommodations free. Click here for details or contact Reservations at 888-651-2003.

Highlights

Bio

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.

Charlene Cannard began her cooking career under the aprons of her French grandmothers on Corsica. Inspired by the fresh ingredients of her island's Mediterranean-influenced French cuisine, she continued this tradition when she moved to Napa Valley and, eventually, Chez Panisse, where she stayed for almost 10 years. She moved back to her earthy roots and now lives on an organic Sonoma County farm with her husband Bob, a champion of sustainable farming.

Bob Cannard left his professional landscaping business more than 30 years ago to become a farmer. As part of his mission to support biodiversity and sustainability, he grows over 400 varieties of organic fruits and vegetables. He's been called a 'carrot shaman' by the founder of Odwalla, and many of the San Francisco Bay Area's finest restaurants count on Bob's spectacular produce. In addition, Bob devotes much of his time to a campaign to have GMO (genetically modified organisms) foods labeled.

June Taylor was born in London, England, to parents who grew most of their food in the back garden. After moving to California, June continued her love of naturally-grown ingredients by working as a pastry chef and baker in some of the Bay Area's top restaurants. After coming up empty handed in a search for quality, organic marmalades, she created the June Taylor Company in 1987. She makes each batch of her unique organic products by hand, purchasing her ingredients from small, local organic farmers. To learn more about June Taylor, click here:  http://www.junetaylorjams.com/.

Guy Davis developed an instant connection with wine while working with a French chef in college, he remembers tasting and learning the details of France's great wine regions and the grapes that make up those wines. He worked his first harvest in 1989 and has crushed every vintage since, not only in California, but in France and other areas around the world. In 1996 Guy purchased and planted his own vineyards in Russian River Valley and in 1997 started Davis Family Vineyards. Along with Pinot Noir, Guy farms Syrah and old vine Zinfandel, and under his GUSTO label makes wine each year in New Zealand. He also crafts a bit of olive oil from organic orchards in the Sierra Foothills and distills an Apple Brandy from 100-year-old Heirloom apple trees. http://www.daviswines.com/