I'm back and I've missed you.

For any of you that have followed my blog in the past, I must apologize for the year-long absence. When I wrote the last post in January of '08 I really did think that I was just taking the month of February off...well that turned out quite differently than planned. Lisa and I decided to close the cooking school at that point so that I could figure out what I wanted to do when I grew up. After more than a year of deep soul searching I have come full circle in discovering that teaching cooking classes gives me more joy than anything else I could dream of doing for a living. To that end.....pause for effect.....we will be re-opening the school in April under a new name and a new format/concept. Gardenroad Cooking School will open its doors the first weekend of April 2009. Weekend long, multi-day, immersion style cooking class programs will be our new format so that I can really spend a lot of quality time with my students and be able to provide much more hands-on participation during the classes. We will also be including much more gardening info, tips, tricks and troublshooting this time around coupled with spending at least some class time out in our 16,000 square foot garden (weather permitting). I should have the new website up and running in a week or so, please visit it when you have the time so that you can read more about the new school and our classes.

Almost famous article link change.

It was recently brought to my attention that the Pioneer Press (Twin Cities) link to the very nice article written by Beth Gauper that features my cooking classes has been discontinued. Anyone wanting to read it can go to her excellent travel website and read it at; www.midwestweekends.com/plan_a_trip/arts_culture/learning_vacations/cooking_classes.html As a point of note, the lovely and talented Lisa and I will be taking the month of February off for some well earned vacation time. Vacation time for us usually ends up involving a culinary trip of some kind but we haven't decided what to do. Anyone out there have a good idea or two for us? My cooking classes will resume in March with a great Chinese menu.