“Napa valley has been long a seat of the wine-growing industry. It did not here begin, as it does too often, in the low valley lands along the river, but took at once to the rough foot-hills, where alone it can expect to prosper. A basking inclination, and stones, to be a reservoir of the day’s heat, seem necessary to the soil for wine; the grossness of the earth must be evaporated, its marrow daily melted and refined for ages; until at length these clods that break below our footing, and to the eye appear but common earth, are truly and to the perceiving mind, a masterpiece of nature.” — Robert Louis Stevenson, Silverado Squatters, 1883
The conference is held at the Upper Valley Campus of Napa Valley College, located in the heart of California’s Wine Country.
During the conference week, attendees’ meals are provided by the Napa Valley Cooking School, which offers high quality, intensive training for aspiring chefs. The goal of the program is to provide each student with hands-on, quality, culinary and pastry skills required for a career in a fine-dining establishment. The disciplined and professional learning environment, availability of global externships, low student teacher ratio and focus on sustainability make the Napa Valley Cooking School unique.
In addition, conference attendees have the opportunity to sample local wines at the conference’s evening readings, some of which are held at winery venues throughout the valley. The opening supper and closing picnic are likewise accompanied by local vintages.
More information about the Napa Valley: