It was on my weekly trip to the farmers market that I learned about the Philo Apple Farm Cooking School, 120 miles northwest of San Francisco in the bucolic Anderson Valley wine country. Karen Bates, whose parents founded the French Laundry in Napa Valley in the late 1970s, offers, on the family-run farm, weekend cooking classes that focus on organic, seasonal ingredients. It wasn't going to be all hard work though. The weekend promised plenty of relaxing, eating and drinking.
If you go
THE APPLE FARM18501 Greenwood Road, Philo, Calif.; (707) 895-2333, www.philoapplefarm.com
Farm weekend classes are $625 per person, including four hands-on meals, recipes, instruction and wines. A two-night stay in a guest cottage for one or two people is $500 plus tax. Other weekend sessions are $325. Classes offered February through November.
Driving on California Highway 128 alongside pastures of grazing cows in the Anderson Valley felt more like driving through rural Iowa than Northern California.
The serpentine highway wound along the valley's edge, overlooking rows of grapevines adorned with metallic streamers to scare away predators. Or, in some cases, distract visiting city dwellers like me so that I nearly drove off the road.
A tree-canopied country road with towering oaks, ancient redwoods and leafy maples led to a rustic cottage and fruit stand with crates of apples, jams, chutneys, syrups and juices for sale. There was no one around -- just a money box and a sign asking to please pay on the honor system.
I picked up a bag of dried apples, glanced at my watch and realized that I was 10 minutes late for class. I threw a handful of money into the box and sprinted across the gravel lot into the farmhouse. Inside, five students stood in aprons, drinking red wine and listening attentively.
I attempted to sneak in the back of the room without being seen. I placed my foot on the hardwood floor and slowly put my weight down. On the third step, the floor let out a rumbling creak.
My cover was blown.
"I'm glad you made it," Karen called toward the back of the room. "We have a lot to do, since dinner will be served at 8:30 tonight."
It was only 5 p.m. I couldn't imagine what we'd be doing for the next 3 1/2 hours. After all, boiling dried spaghetti was about as elaborate as I'd ever gotten in the kitchen
Joining me for the weekend was an eclectic group of foodies -- a young lawyer; her husband, a doctor; a retired couple; and a young guy who was a trained chef. We were expected to work as a team and prepare meals together.
"It's like working in an actual restaurant's kitchen," Karen said. "So you need to work off each other's strengths and weaknesses."
The trained chef smirked in my direction. Was it obvious I didn't know how to cook? I'm guessing he figured it out when I revealed that I didn't know how to blanch. For all I knew, blanch was the promiscuous Southern belle on "The Golden Girls." By the way, to blanch something means plunging food into boiling water. I like my definition better.
For the first course, we made smashed beets with fresh goat cheese, arugula and garlic. We followed Karen outside to her garden to pick the ingredients.
I crawled on my hands and knees, snapping off arugula leaves with increasing eagerness. It wasn't every day that I got to pick fresh vegetables. I don't have a backyard, yet alone a garden.
"OK, you can stop now," Karen politely uttered in my direction. "We're having more than just salad tonight."