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SILVERADO COOKING SCHOOL
NAPA, CALIFORNIA
The Napa Farmers’ Market Lunch Class at the Silverado Cooking
School begins at the farmers market, where golden peppers, ruby
beets, green artichokes, and other local bounty create a kaleido-
scope of color. After selecting the freshest ingredients, the class
heads to the kitchen for a culinary journey under the guidance of
owner/chef Malcolm de Sieyes. Participants prepare a three-course
lunch, which always features in-season produce — perhaps a corn-
basil soup or strawberry shortcake — and take-home recipes for
the dishes created. An impressive wine list, showcasing the region’s
best, is available for purchase. For more about the four-hour class
($120) and others, visit silveradocookingschool.com or call
707.927.3591.
AUTHENTIC AYURVEDA OF SEDONA
SEDONA, ARIZONA
In the land of psychic vortexes, crystal energy, and spiritual wellness,
learning to cook according to the ancient Indian ayurvedic tradition
seems only fitting. In her classes at Authentic Ayurveda of Sedona,
practitioner Avani Sukhadia teaches participants the healing power
of Indian spices, how to eat and prepare food for each mind-body
type, or
dosha
, what to consume on a cleansing diet, and other
kitchen curatives and recipes for leading a healthy life. And along
the way, students gather some tantalizing recipes: warming veg-
etable curries, cooling yogurt salads, and, of course, authentic chai
tea. Classes for four or more students are $108 per person for a
three-and-a-half-hour session. For more information, visit ayurveda-
sedona.com or call 928.284.1114.
CHEF JOE RANDALL’S COOKING SCHOOL
SAVANNAH, GEORGIA
Some have described Chef Joe Randall’s Cooking School classes
as a religious experience. And the award-winning culinarian does
confess to preaching the gospel of authentic Southern cooking.
Indeed, he’s been known to convert participants into true believers,
with a devotion to rib-sticking recipes that showcase classic ingre-
dients, from okra to grits. A hefty schedule of evening classes offers
both demonstration and hands-on lessons that always conclude
with a memorable meal, featuring favorites such as Southern fried
chicken, gumbo, and crispy crabcakes. But, chef Joe warns, “We
serve hearty portions — remember to eat lightly on the day of your
class.” Three-hour classes average $75. Sign up online at
chefjoerandall.com or call 912.303.0409.
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INTERVAL WORLD Spring 2016 IntervalWorld.com
chefjoerandall.com; Bon Appetit/Alamy Stock Photo
CHEF JOE RANDALL