Events Archive - Page 27 of 117 - Rancho La Puerta
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Pickleball with Kim Evans and Thea Froehling

Beginners will learn the rules and fundamentals of the game which include positioning on the court, paddle grip, scoring, serve, return of serve, and the difference between a hard and soft game. They will also learn tactics and techniques to play the game. We will play a game putting these new skill sets together and have fun.

Advanced beginners will learn to improve their playing skills. They will learn how to start a point effectively, develop their 3rd shot drop or drive, practice their dinking skills, learn positioning on the court, and learn the hard and soft game. We will break down the skills needed at this level to make sure the player is mastering the basics before advancing to the next level. We will test these skills while playing a game.

Intermediate players will learn how to start the point effectively, learn how to get out of trouble using defensive skills, learn ways to apply pressure by developing offensive skills, practice their net game, 3rd shot development, and tactics to starting, building, and finishing a point. We will test these skills while playing a game.

Advanced players will practice dinking drills, offensive & defensive lobs, focus on being more strategic at the net, learn when to speed up the game, practice resets and block shots. We will drill in the transition zone to move to the NVZ line. Fun drills to practice how to finish and win a game. Players at this level will have an opportunity to play their game.

 

Kim Evans is a certified Professional Tennis Instructor (PTR) and a Professional Pickleball Instructor (PPR). She competed in Division III tennis in college, and has been enthusiastically teaching tennis since 2003 at a number of highly rated facilities. She was introduced to the sport of pickleball in the 1980s, but became passionate about it in 2018. She currently competes and earns medals in local and national tournaments.

Kim is also a Licensed (Illinois) Clinical Professional
Counselor, and has been in private practice for 30 years. This unique skill enables her to incorporate sports psychology into her coaching.

“I’ve been coming to the Ranch since 1995, both as a guest and an instructor. It’s one of my favorite places in the world! I love being with the guests and encouraging them to become better pickleball players.”

 

Thea Mucerino Froehling is a PCI certified pickleball instructor and AFAA certified fitness and aqua instructor. For 20+ years, she has used her skills in strength & conditioning, stretch & mobility, aqua fitness, sport instruction and coaching to help people reach their goals. Thea is passionate about teaching pickleball, and helping people feel strong, healthy, and confident. Her enthusiastic style helps people to have fun while exercising.

Thea is an active participant in sports and fitness. She has been successful in local and national pickleball tournaments. Through continuing education in fitness and pickleball, Thea remains on the cutting edge of various trends.

“I feel the Ranch is where loving energy is created and shared which invigorates the mind, body, and soul.”

 

Pickleball with Mo Garcia and Joel Wolf

Introduction to Pickleball Program:
  • Dink with a purpose, followed by short Pickleball scrimmage. 90min.
  • 3rd Shot Drops, 3rd Shot Drives, 90min.
  • Half Volley Drops, Half Volley Drives: 90min.
  • Top Spin Drives, Forehand and Backhand, 90min.
  • Block Volley’s, 90min.
  • Overhead Smash, 90min
  • Offensive & Defensive Lobs, Defending Lobs, 90min.
  • Mo’s Specialty shots: Serves, Snaps, Deflection volleys, 90min.

With every session we break down the shot, technique, and the reason for the shot

“Don’t leave things to Chance, have a plan or a strategy! If you don’t know where your headed, then any road will take you!”

Joel Wolf is a Senior Pro level pickleball player and a Pro-rated Certified Pickleball Instructor. With an outstanding background as a player and instructor, Joel brings a level of excitement and expertise, helping his players to become their most knowledgeable and confident selves whenever they step on the court. Originally from Bricktown, NJ, Joel was already an accomplished racquetball player when he discovered Pickleball in 2015. Joel has enjoyed incorporating his love of teaching and his commitment to charity work. Joel supports many charitable organizations such as Dine On Us, Field of Dreams,Pickleball for Ukraine and many more by donating his time and expertise organizing, directing and instructing multiple clinics and tournaments.

Pickleball with Mo Garcia and Joel Wolf

Introduction to Pickleball Program:
  • Dink with a purpose, followed by short Pickleball scrimmage. 90min.
  • 3rd Shot Drops, 3rd Shot Drives, 90min.
  • Half Volley Drops, Half Volley Drives: 90min.
  • Top Spin Drives, Forehand and Backhand, 90min.
  • Block Volley’s, 90min.
  • Overhead Smash, 90min
  • Offensive & Defensive Lobs, Defending Lobs, 90min.
  • Mo’s Specialty shots: Serves, Snaps, Deflection volleys, 90min.

With every session we break down the shot, technique, and the reason for the shot

“Don’t leave things to Chance, have a plan or a strategy! If you don’t know where your headed, then any road will take you!”

Joel Wolf is a Senior Pro level pickleball player and a Pro-rated Certified Pickleball Instructor. With an outstanding background as a player and instructor, Joel brings a level of excitement and expertise, helping his players to become their most knowledgeable and confident selves whenever they step on the court. Originally from Bricktown, NJ, Joel was already an accomplished racquetball player when he discovered Pickleball in 2015. Joel has enjoyed incorporating his love of teaching and his commitment to charity work. Joel supports many charitable organizations such as Dine On Us, Field of Dreams,Pickleball for Ukraine and many more by donating his time and expertise organizing, directing and instructing multiple clinics and tournaments.

Pickleball with Vicky Foster

Vicki Foster is a 5.0 pickleball player and teaching professional from Scottsdale, Arizona. She has trained and tested more than 500 new pros throughout North America as a national clinician for the Professional Pickleball Registry, the official education and certification partner of USA Pickleball. Vicki was the recipient of PPR’s 2022 National Clinician of the Year award, is a sponsored player on Team GAMMA and a head pro for GAMMA Pickleball Camps. Vicki has been instructing and competing in pickleball for 18 years and has won multiple gold medals in the 5.0 division of both the USA and Canadian National Championships. Vicki also competes in USTA tennis and is a former Division I college tennis player and teaching professional.

“Sharing my pickleball knowledge with Ranch guests is so gratifying. It’s great to see guests familiar with the sport show up every morning, enthusiastic to learn more. But it’s equally as enjoyable to watch new players discover how fun and easy the sport actually is to play.”

Gentle Yoga

Veera Sanjana approaches her yoga practice with gratitude, reverence and love. Veera is a certified Hatha Yoga teacher and her teaching style is best described as ‘meditation in motion’. Veera’s unique yoga teaching style stresses a strong fluid practice with emphasis on mind, body and breath connections to direct our attention inwards. She sets a rhythm that allows her students to explore their own inner world.

Veera was born in India and was schooled in the ancient yoga traditions from a very early age. Veera is able to bring alive the essence of ancient wisdom teachings for modern seekers, in a way that allows students to connect deeply with their own authentic power and spirit.

In her classes, she skillfully weaves together the teachings and time tested practices of Hatha Yoga, Ayurveda and Vipassana Meditation to create a dynamic and integrated practice, that help us lead healthy, happy and effective lives. Each class is unique, based on a theme related to body, mind and spirit.

Under the guidance and grace of her teachers, Veera has taught many types of yoga, including gentle yoga, prenatal, postnatal, restorative, yin yoga, yoga for kids, yoga for seniors and therapeutic yoga. Veera’s passion and visionary presentations grow out of her extensive experience as a instructor of Yoga, Meditation, Compassionate Touch, Ayurvedic Healing, Eastern Dance Therapy, Herbs and Nutrition. From her home base in California, she enjoys teaching classes, seminars, writing for magazines. She travels often and offers workshops and retreats that integrate meditation, yoga wisdom, ayurveda and spiritual life-skills.

More About Wisdom Keeper Week

Retain/Re-Claim a Clear, Creative, Vibrant Mind

Retain / Reclaim a Clear Creative Mind: Cognitive Health Map
The body and mind are two sides of a coin. Identify the constellation of issues that diminish a mind that has the potential to sparkle. Discern the signs that will urge you to take big strides of action.

A Body and Mind Unburdened and The Activity of Sleep
Unburden the body and mind: The vital role of drainage and detoxification for a sparkling mind. Sleep is the “Good Medicine”. Re-establish a body/mind that nourishes your clarity and vitality.

Energy and Mental Clarity: They Have Their Roots in Food
Foods and nutrients are powerful tools to strengthen the body and clarify the mind.

The Gut-Brain Connection & Bio-Compatible Living
The “gut ecology” has profound impact on brain health, depression and mental coherence.

Just Move! The Why of Body & Brain Training

 

Leni Felton is a Board-Certified Clinical Nutritionist in the San Francisco Bay Area. She specializes in individualized programs to reclaim physical and cognitive health. She is trained in the Bredesen Protocol for reversing cognitive decline. Leni has a private clientele and collaborates with doctors in an integrative approach. For six years Leni worked with Richard Gracer, MD at the Gracer Medical Group, San Ramon, an early Orthomolecular Doctor. She has designed and developed spa-friendly cleansing programs for her specialty of drainage and detoxification. A core principle of her work, for 20 years: the body and mind are inextricably linked. Any dysfunction requires an unraveling in both arenas.www.thewayofhealth.com

Hands-On Cooking Classes and Chef’s Table Dinner with Sabrina Falquier

Sabrina offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Sabrina will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Glow & Gather: A Farm-to-Table Feast
Thursday Farm-to-Table Dining Experience 4:45 PM

Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

SABRINA A. FALQUIER, MD, CCMS, DipABLM – To begin, Dr. Falquier (Fall-Key-Ay) loves delicious food. She is triple board certified in Internal Medicine, Culinary Medicine and Lifestyle Medicine. She is bilingual (Spanish and English) and multicultural, born and raised in Mexico City to Swiss and American parents. Dr. Falquier worked as a primary care physician for over 15 years. In 2016 she attended a medical conference that began her drastic career transition which ultimately led to her leaving direct patient care and focusing on Culinary Medicine education and consulting fully. In 2020 she founded Sensations Salud®, which focuses on empowering through nutritional knowledge and culinary literacy by way of Culinary Medicine education and consulting. Dr. Falquier promotes Culinary Medicine throughout San Diego and internationally in varied ways and to incredibly varied audiences including holding teaching positions at three universities where she has created and teaches courses in Culinary Medicine and Lifestyle Medicine to medical students, graduate students and PA students. She is the proud host of the Culinary Medicine Recipe podcast, which includes educational video episodes in both English and Spanish. She serves as the board chair of the Teaching Kitchen Collaborative Organizational Member – Olivewood Gardens and Learning Center. Her work can be seen through the powerful documentary: The Kitchenistas. Additionally, she has won numerous awards and has been interviewed regarding food and health by multiple media outlets. Follow along @SensationsSalud on social media.

Hands-On Cooking Classes and Chef’s Table Dinner with Sabrina Falquier

Sabrina offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Sabrina will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Glow & Gather: A Farm-to-Table Feast
Thursday Farm-to-Table Dining Experience 4:45 PM

Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

SABRINA A. FALQUIER, MD, CCMS, DipABLM – To begin, Dr. Falquier (Fall-Key-Ay) loves delicious food. She is triple board certified in Internal Medicine, Culinary Medicine and Lifestyle Medicine. She is bilingual (Spanish and English) and multicultural, born and raised in Mexico City to Swiss and American parents. Dr. Falquier worked as a primary care physician for over 15 years. In 2016 she attended a medical conference that began her drastic career transition which ultimately led to her leaving direct patient care and focusing on Culinary Medicine education and consulting fully. In 2020 she founded Sensations Salud®, which focuses on empowering through nutritional knowledge and culinary literacy by way of Culinary Medicine education and consulting. Dr. Falquier promotes Culinary Medicine throughout San Diego and internationally in varied ways and to incredibly varied audiences including holding teaching positions at three universities where she has created and teaches courses in Culinary Medicine and Lifestyle Medicine to medical students, graduate students and PA students. She is the proud host of the Culinary Medicine Recipe podcast, which includes educational video episodes in both English and Spanish. She serves as the board chair of the Teaching Kitchen Collaborative Organizational Member – Olivewood Gardens and Learning Center. Her work can be seen through the powerful documentary: The Kitchenistas. Additionally, she has won numerous awards and has been interviewed regarding food and health by multiple media outlets. Follow along @SensationsSalud on social media.

Hands-On Cooking Classes and Chef’s Table Dinner with Sabrina Falquier

Sabrina offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Sabrina will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Glow & Gather: A Farm-to-Table Feast
Thursday Farm-to-Table Dining Experience 4:45 PM

Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Sabrina Falquier Montgrain, MD, CCMS is a board certified internal medicine and culinary medicine physician. She is bilingual and multicultural, born and raised in Mexico City to Swiss and American parents. This unique multilingual and multicultural perspective has shaped her work tremendously, as she has seen and experienced that our unique backgrounds, culture, taste, cultural experiences and historic expectations shape our health tremendously. Dr. Falquier worked as a primary care doctor for a prestigious multi-specialty group in San Diego, California, for over 15 years. In 2016 she began incorporating culinary medicine into her practice and the community and in 2020 founded Sensations Salud, LLC which focuses on awakening the senses around ingredient acquisition and food preparation while empowering people to better health through nutritional knowledge and culinary literacy. Dr. Falquier is highly involved with Olivewood Gardens and Learning Center in National City, California. A non-profit organization that empowers all age groups through gardening, nutrition and culinary literacy. She acts as their consulting physician and has been on their board of directors since 2017. Her work there can now be seen through the powerful documentary: The Kitchenistas which released in March 2021. She is also on the advisory board for the Culinary Medicine Specialist Board, focusing on permeating culinary medicine into medical schools, health systems and the community. Dr. Falquier promotes culinary medicine throughout San Diego and internationally in a variety of ways and to varied age groups and audiences including: hands-on cooking events, cooking demonstrations, both live and virtual, animated speaking engagements, expert panels, recipe development, recipe modifications for optimization of health, and active social media presence. She has been interviewed regarding food and health by media outlets including the Washington PostThe Union TribuneEdible San DiegoSan Diego Magazine, CBS news, TeleMundo and Sharp Health News. Additionally, she is a member of Les Dames d’Escoffier International, and was recognized yearly, from 2009-2020, as one of San Diego’s Top Doctors. For more information, please visit her website, or follow along @SensationsSalud on social media.

Hands-On Cooking Classes and Chef’s Table Dinner with Sabrina Falquier

Sabrina offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Sabrina will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Glow & Gather: A Farm-to-Table Feast
Thursday Farm-to-Table Dining Experience 4:45 PM

Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

SABRINA A. FALQUIER, MD, CCMS, DipABLM – To begin, Dr. Falquier (Fall-Key-Ay) loves delicious food. She is triple board certified in Internal Medicine, Culinary Medicine and Lifestyle Medicine. She is bilingual (Spanish and English) and multicultural, born and raised in Mexico City to Swiss and American parents. Dr. Falquier worked as a primary care physician for over 15 years. In 2016 she attended a medical conference that began her drastic career transition which ultimately led to her leaving direct patient care and focusing on Culinary Medicine education and consulting fully. In 2020 she founded Sensations Salud®, which focuses on empowering through nutritional knowledge and culinary literacy by way of Culinary Medicine education and consulting. Dr. Falquier promotes Culinary Medicine throughout San Diego and internationally in varied ways and to incredibly varied audiences including holding teaching positions at three universities where she has created and teaches courses in Culinary Medicine and Lifestyle Medicine to medical students, graduate students and PA students. She is the proud host of the Culinary Medicine Recipe podcast, which includes educational video episodes in both English and Spanish. She serves as the board chair of the Teaching Kitchen Collaborative Organizational Member – Olivewood Gardens and Learning Center. Her work can be seen through the powerful documentary: The Kitchenistas. Additionally, she has won numerous awards and has been interviewed regarding food and health by multiple media outlets. Follow along @SensationsSalud on social media.

Hands-On Cooking Classes and Chef’s Table Dinner with Theo Stephan

Theo offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Theo will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Theodora (Theo) Stephan was the first to plant olive trees in Santa Barbara county, California, for Extra Virgin Olive Oil (EVOO) in 1996. She is celebrating her 24th harvest season this year and was awarded “Olive Oil Sommelier” (one of less than 300 in the world) in 2019. Theo’s brand, Global Gar0dens, offers 12 different varietal EVOO’s, 20 hand-crafted balsamic-style wine vinegars, organic snacks and a myriad of pantry items made from her formulas. She was the first in the US to create an olive oil subscription program. Educating people on the nuances of cooking and baking with fresh olive oil is a great passion of Theo’s. She specializes in creating full-flavored Mediterranean Diet (on which she was raised by Greek-American parents) cuisine. She has written two popular cookbooks and has been featured prominently in the Los Angeles Times, Sunset Magazine, Better Homes and Gardens, Food and Wine, Bon Appétit, Mother Earth, Home and Family TV show, Oprah, Martha Stewart blogs and many more.

Hands-On Cooking Classes and Chef’s Table Dinner with Theo Stephan

Theo offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Theo will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Theodora (Theo) Stephan was the first to plant olive trees in Santa Barbara county, California, for Extra Virgin Olive Oil (EVOO) in 1996. She is celebrating her 24th harvest season this year and was awarded “Olive Oil Sommelier” (one of less than 300 in the world) in 2019. Theo’s brand, Global Gar0dens, offers 12 different varietal EVOO’s, 20 hand-crafted balsamic-style wine vinegars, organic snacks and a myriad of pantry items made from her formulas. She was the first in the US to create an olive oil subscription program. Educating people on the nuances of cooking and baking with fresh olive oil is a great passion of Theo’s. She specializes in creating full-flavored Mediterranean Diet (on which she was raised by Greek-American parents) cuisine. She has written two popular cookbooks and has been featured prominently in the Los Angeles Times, Sunset Magazine, Better Homes and Gardens, Food and Wine, Bon Appétit, Mother Earth, Home and Family TV show, Oprah, Martha Stewart blogs and many more.

Hands-On Cooking Classes and Chef’s Table Dinner with Theo Stephan

Theo offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Theo will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Theodora (Theo) Stephan was the first to plant olive trees in Santa Barbara county, California, for Extra Virgin Olive Oil (EVOO) in 1996. She is celebrating her 24th harvest season this year and was awarded “Olive Oil Sommelier” (one of less than 300 in the world) in 2019. Theo’s brand, Global Gar0dens, offers 12 different varietal EVOO’s, 20 hand-crafted balsamic-style wine vinegars, organic snacks and a myriad of pantry items made from her formulas. She was the first in the US to create an olive oil subscription program. Educating people on the nuances of cooking and baking with fresh olive oil is a great passion of Theo’s. She specializes in creating full-flavored Mediterranean Diet (on which she was raised by Greek-American parents) cuisine. She has written two popular cookbooks and has been featured prominently in the Los Angeles Times, Sunset Magazine, Better Homes and Gardens, Food and Wine, Bon Appétit, Mother Earth, Home and Family TV show, Oprah, Martha Stewart blogs and many more.

Hands-On Cooking Classes and Chef’s Table Dinner with Annie Fenn

Annie offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Annie will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Annie Fenn, MD, is a physician, chef, and leading voice in the Alzheimer’s prevention movement. As a Board-Certified Obstetrician/Gynecologist and Menopausal Health Expert, she has helped her patients age gracefully for decades. Dr. Fenn switched gears in 2010 to practice medicine from a different angle—as a chef and culinary instructor. She attended culinary school in Italy, Mexico, and at the Culinary Institute of America. In 2015, she launched Brain Health Kitchen, the only cooking school of its kind to focus exclusively on preventing Alzheimer’s and dementia. Dr. Fenn teaches the Brain Health Kitchen method of cooking throughout the U.S. and abroad. To date, more than one thousand participants have enrolled in the hands-on cooking school. Her book, The  Brain Health Kitchen, is available through Amazon.

 

Hands-On Cooking Classes and Chef’s Table Dinner with Annie Fenn

Annie offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Annie will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Annie Fenn, MD, is a physician, chef, and leading voice in the Alzheimer’s prevention movement. As a Board-Certified Obstetrician/Gynecologist and Menopausal Health Expert, she has helped her patients age gracefully for decades. Dr. Fenn switched gears in 2010 to practice medicine from a different angle—as a chef and culinary instructor. She attended culinary school in Italy, Mexico, and at the Culinary Institute of America. In 2015, she launched Brain Health Kitchen, the only cooking school of its kind to focus exclusively on preventing Alzheimer’s and dementia. Dr. Fenn teaches the Brain Health Kitchen method of cooking throughout the U.S. and abroad. To date, more than one thousand participants have enrolled in the hands-on cooking school. Her book, The  Brain Health Kitchen, is available through Amazon.

 

Hands-On Cooking Classes and Chef’s Table Dinner with Annie Fenn

Annie offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Annie will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Annie Fenn, MD, is a physician, chef, and leading voice in the Alzheimer’s prevention movement. As a Board-Certified Obstetrician/Gynecologist and Menopausal Health Expert, she has helped her patients age gracefully for decades. Dr. Fenn switched gears in 2010 to practice medicine from a different angle—as a chef and culinary instructor. She attended culinary school in Italy, Mexico, and at the Culinary Institute of America. In 2015, she launched Brain Health Kitchen, the only cooking school of its kind to focus exclusively on preventing Alzheimer’s and dementia. Dr. Fenn teaches the Brain Health Kitchen method of cooking throughout the U.S. and abroad. To date, more than one thousand participants have enrolled in the hands-on cooking school. Her book, The  Brain Health Kitchen, is available through Amazon.

 

Hands-On Cooking Classes and Chef’s Table Dinner with Kate Sherwood

Kate offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Kate will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Kate Sherwood is CSPI’s culinary director and executive chef. She writes “The Healthy Cook” recipes for CSPI’s website and monthly publication, Nutrition Action, and is the publication’s culinary editor. Kate has lived in or traveled to (and, of course, has eaten in) more than 35 countries. Her deep understanding of so many cuisines helps explain why her dishes are so intensely flavored without the need for excess salt. Kate has taught healthy cooking at the Capital Area Food Bank in DC and was the keynote speaker at the Food Bank’s TEDx Food event. She was also a speaker at their Hunger Summit and was featured in the Washington Post. Kate gives healthy cooking lectures and cooking demos at a variety of venues, including medical schools, nonprofits, health clubs, public libraries, and private events. Trained at the Culinary Institute of America, Kate has worked as a food stylist at The Food Network, Discovery, “The Today Show,” and Martha Stewart.

Hands-On Cooking Classes and Chef’s Table Dinner with Joe Yonan

Joe offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Joe will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Joe Yonan is the James Beard award-winning Food and Dining editor of The Washington Post and author of the bestselling cookbook “Cool Beans: The Ultimate Guide to the World’s Most Versatile Plant-Based Protein” (Ten Speed Press, 2020). He was the editor of “America The Great Cookbook” (Weldon Owen, 2017) and has written two other cookbooks for Ten Speed: “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One” (2011).

Check out my new book! “Cool Beans: The Ultimate Guide to Cooking With the World’s Most Versatile Plant-Based Protein” is out NOW from Ten Speed Press.

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Hands-On Cooking Classes and Chef’s Table Dinner with Kim O’Donnel

Kim offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Kim will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

For the past 25 years, Kim O’Donnel has been working in food as a chef, journalist, and teacher. A former food writer for The Washington Post and several other newspapers big and small, Kim is the author of three vegetable cookbooks. Most recently, she has been the recipe editor for the forthcoming cookbook from chefs Mike Solomonov and Steve Cook of Zahav and Laser Wolf fame. The thing she is most proud of: Going to Poland in April of 2022 as a World Central Kitchen volunteer cooking for Ukrainian refugees.

Hands-On Cooking Classes with David Cohen

David offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday, and Thursday at 4pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

David Cohen was born in Philadelphia and learned to cook on the kitchen counter at a young age. After graduating from Cornell University, he moved to the Island of Santorini to work at the Michelin stared restaurant Selene. Upon returning to the US David assumed the responsibilities of Executive Chef at Kansas City Prime Steak House where he was awarded 3 ½ stars from the Philadelphia Inquirer. After receiving his culinary degree from Le Cordon Bleu, he moved to San Francisco and assisted in the opening of Gourmet magazine´s best new-comer restaurant, and SF magazine’s Best New Restaurant, Azie.  He spent numerous years as both the Executive Sous Chef at Auberge Du Soleil in Napa Valley & Executive Chef of Scala’s bistro in San Francisco. He has been awarded 3 stars from both the San Francisco Chronicle and the San Jose Mercury News; and was named one of the Bay Area’s Top 100 Chefs two years in a row. In 2008 David joined Oren Dobronsky to open Oren’s Hummus Shop in Palo Alto. Today Oren’s Hummus has 5 restaurants throughout the Bay Area. David also owns a hospitality consulting firm that assists individuals in bringing their restaurant visions to life and achieving their highest potential as operators. He lives in San Jose with his son.

Hands-On Cooking Classes with David Cohen

David offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday, Wednesday, and Thursday at 4pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

 

David Cohen was born in Philadelphia and learned to cook on the kitchen counter at a young age. After graduating from Cornell University, he moved to the Island of Santorini to work at the Michelin stared restaurant Selene. Upon returning to the US David assumed the responsibilities of Executive Chef at Kansas City Prime Steak House where he was awarded 3 ½ stars from the Philadelphia Inquirer. After receiving his culinary degree from Le Cordon Bleu, he moved to San Francisco and assisted in the opening of Gourmet magazine´s best new-comer restaurant, and SF magazine’s Best New Restaurant, Azie.  He spent numerous years as both the Executive Sous Chef at Auberge Du Soleil in Napa Valley & Executive Chef of Scala’s bistro in San Francisco. He has been awarded 3 stars from both the San Francisco Chronicle and the San Jose Mercury News; and was named one of the Bay Area’s Top 100 Chefs two years in a row. In 2008 David joined Oren Dobronsky to open Oren’s Hummus Shop in Palo Alto. Today Oren’s Hummus has 5 restaurants throughout the Bay Area. David also owns a hospitality consulting firm that assists individuals in bringing their restaurant visions to life and achieving their highest potential as operators. He lives in San Jose with his son.

Hands-On Cooking Classes and Chef’s Table Dinner with Jill Silverman Hough

Jill offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center, on Tuesday and Wednesday at 4 p.m. In addition, Chef Jill will collaborate with La Cocina Que Canta’s Executive Chef, Reyna Venegas, and her team to create a special feast (with wine pairing!) on Thursday at 4:45 p.m.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM 
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM 
Celebrate the abundance of our organic farm and the connection to the community with a Farm-to-Table dining experience—a perfect blend of health, tradition, flavor, and fun! The cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign up at the Appointments Desk or through the link above.

 

Jill Silverman Hough wrote 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love and 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love —both chock-full of delicious, doable recipes that make food and wine pairing fun, friendly, and absolutely unintimidating. Other book projects include co-authoring The Clean Plates Cookbook and developing the recipes for Skinny Bitch in the Kitch, a New York Times best seller.

Whether she’s writing cookbooks or working with magazines or brands, she is all about happy cooking and delicious food.

Her writing, recipes, and photography have appeared in magazines including Bon Appétit, Cooking Light, Napa Sonoma, Clean Eating, where she is on the advisory board, and Fine Cooking, where she is a contributing writer.

Jill creates recipes for brands and commodity boards, too, including the National Pork Board, the California Milk Advisory Board, California Sweetpotatoes, Lindsay Olives, Annie’s Homegrown, Circulon, Anolon, and Grgich Hills Estate Winery.

Last by not least, she teaches cooking to home chefs around the San Francisco Bay Area and beyond. Her classes are jam-packed with energy, enthusiasm, and immediately-useful information—plus, of course, delicious food.

Her background includes a dozen years as an advertising copywriter at agencies in New York, Los Angeles, and San Francisco. She launched her food career by opening a small cafe in Sausalito, which she ran for five unforgettable years and where she made—among other things—the world’s best chocolate chip cookies.

Want happy cooking and delicious food? Subscribe to her recipes and kitchen tips at JillHough.com and follow her on Facebook, Pinterest, Twitter, and Instagram.

 

Hands-On Cooking Classes and Chef’s Table Dinner with Jill Silverman Hough

Jill offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center, on Tuesday and Wednesday at 4 p.m. In addition, Chef Jill will collaborate with La Cocina Que Canta’s Executive Chef, Reyna Venegas, and her team to create a special feast (with wine pairing!) on Thursday at 4:45 p.m.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM 
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM 
Celebrate the abundance of our organic farm and the connection to the community with a Farm-to-Table dining experience—a perfect blend of health, tradition, flavor, and fun! The cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign up at the Appointments Desk or through the link above.

 

Jill Silverman Hough wrote 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love and 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love —both chock-full of delicious, doable recipes that make food and wine pairing fun, friendly, and absolutely unintimidating. Other book projects include co-authoring The Clean Plates Cookbook and developing the recipes for Skinny Bitch in the Kitch, a New York Times best seller.

Whether she’s writing cookbooks or working with magazines or brands, she is all about happy cooking and delicious food.

Her writing, recipes, and photography have appeared in magazines including Bon Appétit, Cooking Light, Napa Sonoma, Clean Eating, where she is on the advisory board, and Fine Cooking, where she is a contributing writer.

Jill creates recipes for brands and commodity boards, too, including the National Pork Board, the California Milk Advisory Board, California Sweetpotatoes, Lindsay Olives, Annie’s Homegrown, Circulon, Anolon, and Grgich Hills Estate Winery.

Last by not least, she teaches cooking to home chefs around the San Francisco Bay Area and beyond. Her classes are jam-packed with energy, enthusiasm, and immediately-useful information—plus, of course, delicious food.

Her background includes a dozen years as an advertising copywriter at agencies in New York, Los Angeles, and San Francisco. She launched her food career by opening a small cafe in Sausalito, which she ran for five unforgettable years and where she made—among other things—the world’s best chocolate chip cookies.

Want happy cooking and delicious food? Subscribe to her recipes and kitchen tips at JillHough.com and follow her on Facebook, Pinterest, Twitter, and Instagram.

 

Hands-On Cooking Classes and Chef’s Table Dinner with Virginia Willis

Virginia offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Virginia will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45 pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Georgia born French-trained chef Virginia Willis has foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, Morgan Freeman, and Julie Chrisley with her cooking.

Beginning in 2019 Virginia lost 65 pounds and has kept if off for over two years.

Virginia has embraced her new outlook on life and has become a cheerleader for those wanting to make their own life changes, “If a post-menopausal, French-trained, Southern chef can do it, you can, too!”

She is a chef instructor for the streaming service Food Network Kitchen as well as a James Beard award-winning cookbook author. Her books include Fresh Start, Secrets of the Southern TableLighten Up, Y’allBon Appétit, Y’allBasic to Brilliant, Y’allOkra, and Grits.

Learn more about Virginia and follow her good and good-for-you recipes and traveling exploits at www.virginiawillis.com – and please make sure to give her a follow on Instagram at @virginiawillis.