Fresh and Wyld Farmhouse Inn, S.O.U.L. Food in Colorado - 347
Friday, January 8, 2010 at 2:25PM 
Photo of Paonia, Colorado by jessicacareederDo you consider yourself a traveling foodie? Do the words Sustainable, Organic, Unprocessed and Local describe your ideal meal? Then consider a trip to Paonia, Colorado to stay at the Fresh and Wyld Farmhouse Inn and Gardens, and take part in S.O.U.L cooking classes.
Fresh and Wyld Farmhouse Inn is a historic seven-bedroom bed-and-breakfast, and is known for a commitment to locally grown food. Located in a small farm community guests are fed from vegetable gardens, berry patches, chickens and apple trees maintained by the inn. The S.O.U.L. cooking classes are designed to teach guests how to cook while emphasizing the use of sustainable, organic, unprocessed and local ingredients keeping the principles of Slow Food in mind.
In January, classes will focus on Italian cuisine and meet from 10:00 a.m. until 2:00 p.m. For just $40 students will learn about fresh foods, cooking techniques and enjoy a delicious lunch. On January 13 the class, Pizza and Calzones, will teach the secrets of making dough and creative toppings, on January 20 the course on Italian Sauces will show you how to make your own Bolognese, clam and Alfredo sauces and on January 27 you can learn to make homemade ricotta cheese.
Class participants receive a 30% discount on lodging with regular prices starting at $95 per room per night. Room cost includes a farm-style, gourmet and organic breakfast with local ingredients, of course.
Sunset Magazine recently named Fresh and Wyld Farmhouse Inn one of the nation’s top 10 farmhouse destinations and the best choice for eating well. So if travel, food, cooking and local ingredients are your interests you just might want to sign up to spend a day cooking in the country.
Lori Rice is a freelance health and travel writer, and Galavanting travel news and reviews correspondent. You can follow her adventures at 3 Star Traveler or explore her thoughts as a nutritionist, wellness advocate and foodie traveler at Fake Food Free.
Reader Comments