This was quite an interesting and somewhat exhausting experience visiting chef Rodney Dunn at his cooking school out in the countryside. We were there for eight hours! Chef had planned a very complex menu. The essence of the plan was to harvest all the ingredients or as much as possible from his garden on the grounds. We had a prolonged tour of the grounds and then the nine students spent several hours picking herbs from the garden and preparing them according to chef's recipes. He was there the entire time to supervise us and surprisingly it worked out quite nicely. He personally performed some of the more difficult cooking tasks (such as the retolo), all the while instructing us on the fine points of what he was doing. After more than five hours of preparation work, we eventually sat down to eat lunch at approximately 2:30 PM. Lunch was wonderful and included both a sparkling white wine and later a nice Pinot Noir to accompany the lamb shoulder that we had prepared. If you have interest in the slow food movement, it seems to me this is the ultimate representation of it. We left the grounds with an autographed copy of his cookbook, having purchased it at an additional cost. read more