Treat yourself to a two-night stay at the Sage Hen in the heart of Sonoma County wine country, a tranquil retreat nestled among trees and overlooking a lovely, secluded rock garden. Enjoy your choice of an afternoon’s food and wine activities, then a gourmet dinner prepared by prize-winning cookbook author and university Italian instructor Brook Nestor. Brook is a consultant and food journalist for Italian chef Marco Sacco of Piccolo Lago Restaurant (2 Michelin stars) in Piemonte, where she also did a 6-month internship. Brook spent eighteen years in northern Italy, learning the most intimate secrets of Italian cooking through oral tradition.
Your stay includes two nights at The Sage Hen for up to four people and dinner prepared by Brook (see “suggested menus” below), as well as your choice of one of the following three daytime activities:
Activity 1: private guided tour of the wine country (includes lunch); Activity 2: private guided tour of San Francisco (includes lunch); Activity 3: private cooking lesson with the chef, in Italian upon request (includes one signed copy of The Kitchenary per couple).
Enjoy the authentic flavors of dishes like risotto al finocchio made with wild fennel; fusilli with caramelized onions, fresh basil, thyme and sage; focaccia with tomatoes and onions; grilled meats with sali d’arrosto, a blend of herbs passed down by her children’s Sicilian grandmother; grilled eggplant with dry-cured olives, pork and tomato; spinach salad with orange-ginger reduction; baicoli, slightly sweet traditional Venetian cookies that double as crackers; affogato, ice cream with crema di limoncello, a lemon cream liqueur, espresso or Gran Marnier.
This unique package makes a perfect wine country get-away for you or for special friends.
Price: $1,695 for up to four people. For availability and reservations call toll-free 1-888-633-2417
Suggested menus:
Menu I: Casoncelli (specialty ravioli from Bergamo)
Roasted pork tenderloin with sali d’arrosto
Chicory, grape, orange and almond salad
Raspberry tart
Menu II: Fusilli with caramelized onions, basil and fresh herbs
Tuscan chicken with wild fennel and orange
Spinach with onion and Parmesan cheese
Macedonia di frutta (fruit and berry salad) with lemon sorbet
Amaretti (almond cookies)
Menu III: Grilled eggplant with dry-cured olives, pork and tomato
Galletti amburghesi (Cornish game hens) in white wine
Spinach salad with orange-ginger reduction dressing
Crostata di frutta (fresh fruit torte)