Paonia’s Fresh and Wyld Addresses New Year’s Resolutions With S.O.U.L. food
– Top farmhouse getaway locale offers January cooking classes, lodging discounts –
Paonia, Colo. (Jan. 6, 2010) – Fresh and Wyld Farmhouse Inn and Gardens, on Colorado’s western slope, is making it easier for people to get a head start on American’s top New Year’s resolutions with its January slate of S.O.U.L. (Sustainable, Organic, Unprocessed, Local) cooking classes.
This year, 65 percent of Americans have resolved to relax more and reduce stress, while 63 percent want to save more money and 60 percent have vowed to eat better.[1] Fresh and Wyld, known for its commitment to locally grown food, is offering a way to address all three at one time – “and have fun at the same time” – says Dava Parr, chef and owner.
January S.O.U.L. classes focus on Italian cooking. All classes meet 10 a.m. – 2 p.m. Price, which includes lunch following the class, is $40 per session.
In addition, Fresh and Wyld is offering 30 percent off on lodging at its Farmhouse Inn for class participants. Regular prices, before discount, start at $95/room/night, and include gourmet farm-style organic breakfast. The Inn was recently named one of the nation’s top 10 farmhouse getaways – and best choice for eating well – by Sunset Magazine.
The roster of January classes includes:
· Jan. 13 – Pizza and Calzones. Learn the secrets of mixing your own dough and crowning it with creative toppings from Dava Parr, Fresh and Wyld’s own chef.
· Jan. 20 – Italian Sauces. Gourmand and long-standing natural foods cooking instructor Maria Hodkins will lead participants in making slow-simmered sauces and quick savory sauces from fresh ingredients. On top will be Bolognese, clam, and Alfredo sauces.
· Jan. 27 – Homemade Ricotta Cheese. Class participants will make their own ricotta cheese from fresh milk, and create fillings and spreads. Maria Hodkins is the instructor.
“The classes are excellent ways to learn some secrets of Italian cooking, with simple, delicious and sustaining dishes for the winter,” says Parr, who gives a nod to the Slow Flood movement as well. “This is Slow Food cooking at its best,” she says, explaining that the original Slow Food movement began in Italy, where Italians regard quality and freshness of ingredients as primary, and prefer to base their cooking on whatever can be gathered, cultivated or raised locally.
For more information or to register, contact Dava Parr at Fresh and Wyld at 970-527-4374 or through www.freshandwyldinn.com.
Fresh and Wyld Farmhouse Inn and Gardens (www.freshandwyldinn.com)
Fresh and Wyld Farmhouse Inn is a historic seven-bedroom bed-and-breakfast inn. Located in the picturesque orchard and small-farm community of Paonia, Colo., in the heart of the state’s agriculture-rich Delta County (www.westerncolorado.org). Fresh and Wyld maintains its own vegetable gardens, chickens, berry patch and heirloom apple trees to feed its guests, and offers a year-round Friday Night Farmhouse Dinner featuring local ingredients.
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