Wine Country is as beautiful as everyone says!

Thank goodness for Friday. I am exhausted. Something about fabricating large cuts of meat not only invigorates and excites me beyond words, but also tires me out. I write here as I lay in my cozy bed at the Guesthouse located at no other than the renowned Culinary Institute of America. The view just outside my window overlooks the vineyards and the mountains. Sigh. It really doesn't get much better than this.

This concludes week two of my 9 month culinary education here and we have reviewed quite a bit. That is why they call it the accerelerated culinary arts program. All of the stuff I am learning is swirling around in my head at lightning speed but I am feeling extremely optimistic and excited about my future and what great skills I will take away from this experience.

Last night the classmates and I went to the Chef's market in Napa Valley, a lovely thirty minute drive from campus. The drive is pretty epic. Vineyards to the left and right of you all the way down beautiful Silverado Trail. I had an amazing corn maize sandwich: marinated skirt steak, black beans, cheese, and fried plaintains stuffed between two crispy on the outside, warm and doughy on the inside cakes of the most beautiful vibrant yellow hue. There is something absolutley outrageous about latin food that makes you want to dance around while you eat it. The robust flavors of the cuisine translate to the people. It is a truly a beautiful melding of culture and the food scene that plays such an important role in their lives. For dessert, an espresso ice cream of the most velvety and creamy texture. Very nice dark espresso flavor with a touch of sweetness to balance it out. My friend and I were walking along and decided to get the strawberries that were bright red, juicy and tasted of the sun. Strawberries and espresso is a glorious combination.

Lunch at the school is always amazing. The hustle and bustle of the kitchen can only be described as organized choas. And I mean chaos in the most complimentary of ways. It feels like a pack of worker bees all with the same goal in mind and when that giant gong gets hit and strikes at 12pm sharp, the feeding frenzy begins. Today's highlight for me was the chicken liver terreine, which can't be eaten without a spicy whole seed brown mustard. Magnifique!!!

Wine tastings this weekend along with a lot of studying!