Butcher, Baker, Ice Cream Maker
with Zapata Ranch in Colorado
An Exotic Culinary Vacation to engage your senses like Never before.
When: July 7-14, 2013
Instructors: William Werner of Craftsman & Wolves, Hank Shaw of Hunter Angler Gardener Cook and Kitty Travers of La Grotte Ices.
Join renowned food artisans for this week-long unique culinary experience in the stunning setting of Zapata Ranch, Colorado.
About your stay: Kitty Travers, Hank Shaw & William Werner will guide you on your culinary adventure.
During your stay you will explore the ranch on foot and horseback foraging for herbs and edible plants, learn how to butcher different cuts of meat including ranch raised bison, and create Fabulous gourmet dishes.
From herb infused breads and pastries, slow cooked meats and prickly pear ice cream you will leave Zapata with a greater understanding of how our natural food philosophy can work in any meal and every kitchen.
Buffalo direct from the Ranch
About the ranch: One of the most unique ranches in North America. Bordered by the Great Sand Dunes National Park and Sangre De Cristo Mountain
Range Zapata is a stunning 103,000-acre working bison and cattle ranch, it is owned by The Nature Conservancy and managed by third generation
ranchers the Phillips family. The 4 star lodge is built on the original Zapata Homestead and is nestled amongst an ancient Cottonwood grove.
Your talented instructors….
William Werner of Craftsman & Wolves, San Francisco
Previously the executive pastry chef at Quince and the Ritz Carlton, and then Tell Tale Preserve Company, Werner’s avant-garde baked goods like his signature The Devil Inside—a foi gras and caramel filled chocolate cake— promise to ignite the foodie in all of us. William has garnered national praise for his pastries in publications including Food & Wine, New York Times, and Wallpaper, which awarded him “Best High Tea, Confections.”
Kitty Travers of La Grotta Ices, London
Kitty Travers is an ice cream queen. She learned to cook at the Institute of Culinary Education in NY, then worked in Cannes and Rome and after learning all there is to know about gelato, opened La Grotta Ices. Recognized as one of the “Spots to Eat” in London’s south side by Bon Appetit and described as “one of the culinary stars of the future” by The Guardian, Kitty’s creativity and knack for pairing the most uncommon of ingredients harmoniously will surely create masterpieces at Zapata
Hank Shaw of Hunter | Angler | Gardener | Cook, Sacramento
A former line cook, fisherman, clam digger and political reporter, His blog, Hunter Angler Gardener Cook was nominated for Best Food Blog by the James Beard Foundation for two consecutive years, and won the Bert Greene Award from the International Assoc of Culinary Professionals. Hank’s work has been published in Food & Wine, Field and Stream, Gastronomica and most recently in his new book Duck Duck Goose, The ultimate guide to Cooking Waterfowl Both Wild and domestic