| Seasonal Recipes and Stories From an Italian Kitchen | | | | fragrant herbs from their garden. |
| by Deirdre Heekin and Caleb Barber, Proprietors of | | | | We returned to Pane e Salute, at sunset, aptly |
| the acclaimed osteria, Pane e Salute, in Woodstock, | | | | named because it means bread and health. The |
| Vermont. | | | | aromas of rosemary and thyme from our morning |
| This book is good enough to eat. | | | | cooking demonstrations were was still wafting |
| If you enjoyed Deidre's book, Libations, you will love | | | | throughout their cozy cafe. |
| this one, In Late Winter We Ate Pears. Caleb adds | | | | I will always remember sitting around the big family |
| his stories and delectable recipes to this culinary | | | | table in good company, sipping a crisp, local wine, and |
| adventure tale from Vermont to Italy and back again. | | | | munching on fresh baked crusty Italian bread. True to |
| The Hill Team appreciates when a plate of food has | | | | the name, osteria, which means "to host", Chef Caleb |
| a story to tell. | | | | and winemaker Deirdre joined us for a festive |
| Much more than a cook book, In late Winter... reads | | | | gathering of old friends and new. |
| like a travel memoir. We were all transported back to | | | | Later we savored the flavors of Caleb's rustic, yet |
| our walking adventures through the vineyards of | | | | elegant supper. This meal was the perfect example |
| Tuscany, nearly a decade ago. | | | | of farm to fork preparation. |
| This is what Deirdre wrote about late October in | | | | Caleb has a simple recipe for Piselli (peas) con |
| Vermont, "Sun burning down through blue sky, and | | | | Prosciutto. When they write about a cold, drizzly and |
| young poplars thread a bit of their gold through | | | | windy day in Florence, we were both instantly |
| these hills where wood smoke settles thick in the | | | | transported there. They ordered a bowl of pea soup |
| tallest limbs like cloaks of iridescent muslin." | | | | at a local cafe that only contained five ingredients. |
| Deirdre and Caleb are a husband and wife team, in | | | | Even if you do not like peas, just reading this recipe |
| the true sense of the word. Their book is a | | | | will make you long for a bowl of sweet and smoky |
| collaboration of two unusual talents. In Late Winter | | | | pea soup. |
| we ate Pears, is also a love story. They have shared | | | | As authors of books and articles about travel and |
| many fruitful moments of insight that we wish we | | | | chefs, we appreciate the easy to follow, yet |
| had realized at their age and stage in life. How we | | | | sophisticated recipes. Their description about the |
| long to buy a one way ticket to the place of our | | | | history of spaghetti alla carbonara, caused us to |
| dreams. | | | | moan with hunger for this classic favorite. |
| We were fortunate to watch Caleb work his kitchen | | | | Deirdre and Caleb's stories are about celebrating the |
| magic on an early morning in June. The dew still | | | | earth and the seasons in Vermont and Italy with |
| glistened on the fresh picked wild leeks, spinach and | | | | farmers, family, and friends. |