Claire Gulliver #03 - Intrigue in Italics (5 page)

Ruth and Millie looked around their room and smiled widely. Millie went to the balcony and breathed the fresh warm air deeply. “Look, Ruth, there are still red poppies in the meadows on the hills. And look at the vineyards. Everything is still so green, not like our California hills which have already turned brown.

“Come on, let’s unpack and explore the grounds a bit before lunch. I know they have a pool, a vineyard and an herb garden, let’s check it all out.”

Ruth nodded, quickly thumbing through the package of materials they were given on checking in.

Villa Tuscany

Jean Claude Martin
, Head Chef

May 8, 2002 — May 15, 2002

Day 1 Wednesday, May 8

• 9:30  Transport from Florence to Villa Tuscany
  
• Settling in at Villa Tuscany
  
• 1:00  Lunch, Introductions and Orientation
  
• 3:00  Tour of facilities, equipment lecture, review of pre-work
  
• 5:00–7:30  Free Time
  
• 7:30  Cocktails in main salon
  
• 8:30  Dinner
  

Day 2 Thursday, May 9th

• 7:00  Breakfast
  
• 8:00  Lecture and demonstration
  
• 9:30  Break
  
• 10:00  Hands on kitchen work
  
• 1:00  Lunch and free time
  
• 4:00  Break-out groups
  
• 7:30  Cocktails in main salon
  
• 8:30  Dinner
  

Day 3 Friday, May 10th

• 7:00  Breakfast
  
• 8:00  Winery Tour Bus leaves from main Lobby
  
• 5:00  Free time
  
• 7:30  Cocktails in main salon
  
• 8:30  Dinner
  

Day 4 Saturday, May 11th

• 7:00  Breakfast
  
• 8:00
  
  • Group A  Leaves for market from Lobby
    
  • Group B  Kitchen work/Lecture
    
  • Group C  Lecture and demonstration
    
• 1:00  Lunch and free time
  
• 3:00
  
  • Group A  Lecture/Demo
    
  • Group B  Tour and lecture in Wine Cellar
    
  • Group C  Kitchen work
    
• 5:00
  
  • Group A  Kitchen work
    
  • Group B  Free Time
    
  • Group C  Free Time
    
• 7:30  Cocktails in main salon
  
• 8:30  Dinner
  
• 10:00  Jazz and after-dinner drinks in the main salon
  

Day 5 Sunday, May 12th

• 7–10  Breakfast
  
• 8:00  Transportation to local churches
  
• 10:00  Lecture and demo of pasta
  
• 1:00  Lunch
  
• 2:00  Kitchen hands on Pasta workshop
  
• 5:30  Free Time
  
• 7:00  Cocktails in main salon
  
• 7:30  Dinner
  

Day 6 Monday, May 13th

• 7:00  Breakfast
  
• 8:00
  
  • Group A  Lecture and demonstration
    
  • Group B  Leaves for market from Lobby
    
  • Group C  Kitchen work/Lecture
    
• 1:00  Lunch and free time
  
• 3:00
  
  • Group A  Kitchen work
    
  • Group B  Lecture/Demo
    
  • Group C  Tour and lecture in Wine Cellar
    
• 5:00
  
  • Group A  Free Time
    
  • Group B  Kitchen work
    
  • Group C  Free Time
    
• 7:30  Cocktails in main salon
  
• 8:30  Dinner
  

Day 7 Tuesday, May 14th

• 7:00  Breakfast
  
• 8:00
  
  • Group A  Kitchen work/Lecture
    
  • Group B  Lecture and demonstration
    
  • Group C  Leaves for market from Lobby
    
• 1:00  Lunch and free time
  
• 3:00
  
  • Group A  Tour and lecture in Wine Cellar
    
  • Group B  Kitchen work
    
  • Group C  Lecture/Demo
    
• 5:00
  
  • Group A  Free Time
    
  • Group B  Free Time
    
  • Group C  Kitchen work
    
• 7:30  Cocktails in main salon
  
• 8:30  Dinner Award Ceremonies/Graduation
  
• 10:00  Graduation Party in Main Salon
  

Day 8 Wednesday, May 15th

• 7–9:30  Breakfast
  
• 8–12  Transportation leaves from Main Lobby
  

The Villa was full of surprises; everywhere they found nooks and crannies inviting their inspection. The garden was especially intriguing with its vegetables and herbs mixed attractively with flowers and shrubs. But time had been passing and suddenly they realized they were going to be late for lunch. And when they arrived in the private dining room, they found they were the last. All the seats were taken except two at opposite ends of the table. They split up, hurrying to claim the seats.

“Is this seat taken,” Millie asked politely. The man on her left stood up, bowing stiffly from the waist, pulled out the chair for her. The man on her right just smiled at her as she sat down.

“Ladies and Gentlemen, welcome to the 5th Annual Italian Culinary Retreat. Our host, Geno Giambono,” the speaker graciously gestured to the man sitting on his right, “is the owner of this five star facility and has graciously agreed to host us this year.”

Everyone clapped enthusiastically. Everyone had heard of the Villa Tuscany. In the food circles it was up there near the top for innovation, presentation and continuous quality and, of course, the hotel was well known also.

“My name is Rafael Angelino and I represent the Italian Culinary Association. Our group proudly organizes this retreat. We are pleased to be able to present our fifth retreat here in Tuscany. It is our pleasure to lure world-renowned chefs to some fabulous setting to inspire, to mentor and to reveal to a few lucky souls their secrets for producing wonderful Italian cuisine. This year we have coaxed Chef Jean Claude Martin from his famous New York restaurant, Jean Claude’s, to our little bit of heaven here in Tuscany.”

The applause was loud. The speaker paused. “Chef Martin, not content to own and run an award winning restaurant has spread his talents to the entertainment arena. Many of you may have seen his cooking show on PBS Television, which I believe has been shown here in Italy as well as in many other European countries. And of course he has been published.” He looked at Chef Martin. “What is it now, Chef Martin, number five?...or six? Well, if any of you have his cookbooks, now is a good time to get them autographed. If you don’t have yours with you, I believe the Villa Tuscany has stocked a few in the gift shop for this occasion. Right, Geno?”

Geno nodded enthusiastically.

Rafael looked sad. “I am sorry that prior business commitments have kept me from joining this group, but I am leaving my able assistant, Marie Verde, here to make sure everything runs smoothly. If any of you have any issues or questions, see Marie. Stand up, Marie, so people will recognize you.” He looked around, and said, “Well, with no further ado, I would like to introduce Chef Jean Claude Martin.”

The large, dynamic, gray-haired man stood. His electric blue eyes roamed over the group seeming to single out each person. He smiled slowly, the force of his personality already hypnotizing them.

“I know, I know, those of you who have heard about last year’s Retreat are ecstatic to be here, as am I. I am honored to be your chef for the next week. We have an exciting agenda and I guarantee you will find this Retreat meets all your expectations. We will work hard, have fun and everyone will learn something, which will make you a little better at what we all love, cooking. Plan to hone your culinary skills in Italian dishes. And most importantly for some, you will all become even more proficient at selecting the appropriate Italian wines to serve with each dish.”

Judging by the enthusiastic response everyone was looking forward to the lessons in Italian wines.

Chef Martin continued his introduction. He described how the Retreat was to be organized, how each person would be assigned to one of three groups. All couples would be separated into different groups so everyone would have equal chances to participate. Each group would prepare a portion of the meal on three days. All three groups would work together in some basic instruction, the pasta class and the wine tour. They could each expect to get hands on experience in all aspects of meal preparation over the duration of the Retreat. Each of them would receive an empty binder and, during the week, would accumulate copies of all recipes used, as well as those used by the Villa itself for the meals their kitchen provided.

“Each night at dinner we will enjoy our meal and then we will analyze the dishes served. I expect all of you to participate with enthusiasm. As that is how we all learn, is it not? But remember we want constructive criticism. Not only will you offer kind criticism, but also suggestions to improve the dish or even to alter it. But of course on Friday, Geno’s people will be providing our dinner, as that day we will be visiting the local wineries. After a day of sampling their production right in their own cellars, we’re not expecting any of you to be in any condition to cook.” His smile widened at their enthusiasm at this announcement.

“Now, those of you who do not speak English do not worry, as Sal will interpret for your benefit.” He nodded, and a young man stood and began speaking rapidly in Italian.

“Now, let’s eat, and enjoy, and get to know each other. Sal will come around the room and make sure everyone has understood all the information and will identify those who will need his services over the next few days.” He held up his glass of wine. “Here’s to a great dinner, one of many at the Villa. Salute!”

They all lifted their glasses crying, “Salute, Salute.”

Then Chef Martin stood up again. “Excuse me, I am so sorry, but I forgot to introduce Wanda, who is my assistant chef, as well as is Sal. You will all become fast friends. Now sit and enjoy.”

When the meal resumed everyone introduced themselves to their neighbors. Millie found the man on her left was named George Binns from Wales. He was the owner and chef of a small hotel. Middle-aged, perhaps in his mid-fifties, he was a solid man of average height and ruddy complexion. His hair was dark and thick and his expression pleasant. He looked like a man who was happy with his life.

“Just a small place, you understand, nothing grand such as this.” He gestured around to encompass the Villa. “But we serve a steady stream of business travelers during the week and tourists on the weekend. We’ve noticed how popular our few Italian dishes are becoming, so here I am, learning more.” He smiled. “My wife is quite jealous, but then someone needs to tend to business and I am the chef, you see.” He laughed. “For once that is an advantage. And someday soon I’m sure she’ll be off on a jaunt of her own to discuss inn-keeping, linen folding or some such topic.”

The man on her right and the woman on his other side were a Swiss couple called Fredrick and Helga Lowenthal. They spoke German, Italian and very little English but smiled a lot. Since Millie only spoke English she couldn’t breach the language problem enough to find out why they were taking this class.

“I am Renee DeBois,” the man across the table said. “I have studied at the Cordon Blue and worked at the George V in Paris for five years.” Young and proud of his credentials he puffed up in his chair, looking around him for their approval. “Now I finish up here before starting my position as chef on the yacht, Belvedere, out of Naples.”

The woman beside him nodded with appreciation. “Ooh, how lucky! That sounds like a great assignment.”

He nodded, trying to keep his expression neutral, but not able to stifle the satisfaction gleaming from his eyes. “Yes, this was very lucky. The owners have dined at the George V many times and I have known them. They lease this yacht, fully staffed. So when their chef had family problems and had to resign I was offered the job. His misfortune was fortuitous for me. And after so many years spent learning my art, believe me, I am ready for the excitement of different ports.

“And I only cook for the passengers and the officers. The crew has their own chef; they even have their own kitchen.”

“How wonderful! I envy you.” The woman beside him introduced herself. “I’m Marybeth Lewis. I have a restaurant in Connecticut. Believe me there is not much freedom to explore different ports when you own your own restaurant.” She glanced across the table. “Is there, George? There is always the buying, the preparing, the staff to manage and the clients to please. Always!” Her smile lit up her face.

She was a pleasant looking woman, Millie thought, she was probably Claire’s age, early forties. Her light brown hair was loosely tied back at her nape, the curls springy and wayward. She used little or no makeup other then a bit of lipstick, allowing her freckles to show as they wished. Her eyes were hazel and friendly and she appeared to be a capable women. Millie just assumed it was a good restaurant. How could this woman own anything else?

“This is a busman’s holiday for me. Every few years I try to get away and take a refresher course to keep up with what’s new in the industry, as well as to hone my skills. Of course, I came because of Chef Martin. I have dined at his restaurant and really admire his style. I was especially thrilled when I learned the Villa Tuscany was hosting the Retreat this year as its restaurant is well known for using fresh vegetables, herbs and fruits from their own gardens, which is a specialty of my restaurant. Have any of you seen the gardens yet?” She looked around and seeing some nods continued. “And I’ve promised myself to only call home once a day. The restaurant will have to get on without me.”

Those close enough to hear her comment laughed. They all knew that feeling of being glad they were gone, but worried about what was happening at home.

Millie realized it was her turn. She was slightly dismayed. Not only did everyone seem to have so much more experience than she did, but they were all much younger. “I’m very new at this,” she said tentatively. “I’ve recently retired and I’m hoping to work in the catering field to supplement my retirement. It’s something I’ve always wanted to do.” Her voice was stronger now as her enthusiasm radiated from her. “But I’ve only had a few classes at the California Culinary Academy and, of course, all those years I cooked out of necessity. I hope I can keep up with the rest of you.”