Janet, a famous chef and writer, is an excellent teacher with an unparalleled knowledge of cheese. She has written over 30 books and her writing has appeared in numerous publications including The New York Times, Saveur, and Food & Wine. Perhaps her most noteworthy experience was cooking at Chez Panisse with Alice Waters in the “early years”. Teams can work in a competitive fashion if so desired.
Our chefs always welcome our guests into the kitchen. If a relatively in-depth explanation or demonstration is desired, please advise the chef in advance so they can plan accordingly to have the time and staff to see to your preferences.
Agriculture, other than grapes, has been a significant part of the county’s economy for over a century. Visitors can explore local farms and orchards, participate in farm-to-table experiences, and sample artisanal cheeses, honey, olive oil, and other locally produced food products. Curated based on your group’s preferences, timing, and farm availability; the possibilities are endless.