Ciao Bella Toscana!

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Holy moley you guys, we are so excited to FINALLY share information about our trip to Tuscany this fall! This is a completely customized, food-centric itinerary, filled with once in a lifetime experiences you won’t find on your average tour. Space is very limited - we are keeping this small on purpose - and you, our members, get first chance to reserve your spot.

We will be having an apertivo and information night on WEDNESDAY, MARCH 7TH, at 7pm at The Painted Table to answer all your questions. Won’t you please join us?

P.S: if you can’t wait for the info night or are unable to attend and want to make your deposit, please email me directly and I’ll make sure to get you the forms! I can’t always answer calls during the day but emails I can usually get to right away.

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Happy National Hot Chocolate Day!

I know right now we are in a bit of a heat wave, but is there anything better than hot chocolate on a crisp night? Especially if it has a little “something extra” added to it? Our bartender extraordinaire Kati Hill shares her recipe for Campfire Cocoa, a cocktail we served at our “Feast in the Forest” dinner earlier this month. 

  “Every woman should have a blow torch in the kitchen.” ~ Chef Mary Bergin to Julia Child

 “Every woman should have a blow torch in the kitchen.” ~ Chef Mary Bergin to Julia Child

 CAMPFIRE COCOA  

2 Tbsp unsweetened cocoa

1.5 Tbsp sugar

1 cup milk

1/4 tsp vanilla

1.5 Oz Bulleit Bourbon

1 oz creme de cacao

Heat milk, cocoa, sugar, and vanilla over a campfire. If you don’t have a campfire a burner on your stove will do. Add the Bulleit Bourbon and Creme de cacao. Pour in mug, top with marshmallows and toast with your blow torch until your preferred shade of brown (or deliciously burnt! ~Amy) Add crushed graham cracker and chocolate syrup to the top before serving.