Let’s Cook!
Escaping for a weekend of laughter, cooking and good food is the perfect way to recharge during the final push of the school year. This Cinco de Mayo weekend I’ll be back in the cozy kitchen at The Vintage Round Top for my second Smart in the Kitchen cooking retreat.
My first retreat at The Vintage Round Top in January was a memorable overnight filled with new friends, three cooking classes, and evenings spent around the fire with wine and conversation. I met a wonderful group of women that weekend and have stayed in touch with many of them. While teaching and sharing practical skills were my top priorities, the retreat also offered a chance for everyone to step away from daily routines and refresh their spirit. I felt fortunate to lead such an encouraging, generous group.
Teaching busy home cooks how to plan and prepare simple, satisfying weeknight meals is the heart of what I do. I focus on time-saving techniques, approachable recipes and useful knife skills that students can bring back to their own kitchens. Having extended time with a small group allowed me to dive deeper into the fundamentals and show practical ways to streamline everyday cooking.
We began Saturday with check-in, cold brew coffee and a snack of homemade spiced almonds. The Vintage Round Top assembled charming goodie bags for the 12 attendees, including a favorite cookbook from friend and mentor Pamela Salzman and olive oil from a beloved local producer. Those thoughtful touches set a warm tone for the weekend.
After settling in, we drove to the Round Top farmer’s market. The crisp January morning and the handful of vendors made for a relaxed market visit, and I returned with fresh salad greens, locally baked bread and honey. Lunch class included a healthy seven-layer dip, homemade vinaigrette, a hearty lentil salad and roasted vegetables. Later everyone enjoyed free time to explore town, shop, and sip wine at the charming local bar, Prost.
That evening began with a cocktail hour of homemade palomas, followed by making romesco with crudités as a healthy appetizer. For dinner we prepared a speedy sheet pan ratatouille chicken (a recipe I plan to include in my cookbook) and finished with a flourless chocolate cake topped with fresh raspberries. The menu was simple, robust and designed for cooks of all skill levels.
That night’s dinner felt magical: candles glowing, full wine glasses and story after story around the table. I laughed until my cheeks ached and went to bed feeling deeply grateful. Before the weekend I didn’t know most of the attendees, and I worried briefly about how a dozen strangers would come together in one kitchen. Those worries vanished quickly. Food naturally brings people together, and the shared act of cooking and learning strengthens that bond. That sense of connection—hospitality, welcome and the joy of cooking together—is the driving force behind my classes and retreats.
I’d love to have you join the next retreat on May 5-6. A few spots remain, and it’s a lovely overnight getaway full of cooking, laughter and great food. The recipes and techniques you learn will be useful all summer long. If you have questions about the retreat, please reach out by email. I hope to see you there!
LUNCH
Kale Guacamole
Spinach and Pea Salad with Pesto Dressing
Roasted Poblano, Corn and Zucchini Chowder
Cast Iron Skillet Cornbread
Local Wildflower Honey Butter
COCKTAIL HOUR
Aperol Spritz Cocktails
The Ultimate Cheese, Nut and Crudités Board
DINNER
Instant Pot Black Beans
Tequila Lime Grilled Chicken
Quick Pickled Red Onions
Jalapeno-Cilantro Sauce
Lemon Orzo and Herb Salad
Baby Arugula Salad
Chocolate Bread Pudding with Cinnamon Whipped Cream
BREAKFAST
Prosciutto Egg Cups
Chia Seed Breakfast Pudding Parfaits
The Most Beautiful Fruit and Berry Platter
Coffee