Joanne Furtek Cox: “Dear Seamus, being your guest was an absolutely fine experience. … When the three of us cheer each other up, its often with the memory of the (Tuscan) summer trip…. The memories of your hospitality, the exquisite meals continue to sustain us in more substantial ways still. Thank you especially for all you've given us.” Steve Woodward: “Our time together with Seamus and Patrizia was delightful for the palate, uplifting for the soul and enlightening for the mind. We savored

delicate sage leaves prepared with a light batter, followed by a delicious dish comprised of boiled wheat germ bathed in red wine over a bed of fresh arugula. Seamus soon appeared from his kitchen with a platter of green-peppercorn risotto marinated in Chianti and served with grated local pecorino. We were then treated to classic Sienese duck a l'orange..." continues Student Comments: Page 1 - 2 - 3 - 4

Chianti Kitchen, The Tuscan School of Cooking of Chef Seamus de Pentheny O'Kelly - Tuscany, Italy - info@chiantikitchen.com