Photos
Photos
Mattison's Riverside
941.748.8087
Mattison's City Grille
941.330.0440
Mattison's Forty One
941.921.3400
Mattison's Catering Company
941.921.3400
Mattison's Culinary Outfitters
941.387.2702
Mattison's International
Cookery
941.921.3400
When
one of you wants to learn art and one wants to learn to cook...
Learn From the Best
Culinary & Art
Seminar in Vermont
Chef Paul
Mattison, executive chef and Jack Dowd,
sculptor
> July
12-18, 2009
Have the vacation of your dreams this year as internationally renowned sculptor Jack Dowd and culinary genius Chef Paul Mattison team up to bring you a week of learning and fun for couples at Jack Dowd's historic home and studio in the charming town of Chester, Vermont, just four hours from New York City.
Seminars Instruction in either a figurative sculpture workshop given by Jack Dowd or a hands-on cooking seminar taught by Chef Paul Mattison, two masters of their arts.
Your itinerary Classes are held in the mornings allowing you afternoons and evenings to explore the beautiful countryside and pursue other interests.
About your stay You'll enjoy a seven day/six night stay in a delightful bed and breakfast within walking distance of classes at Jack Dowd's Moonlight Studio, a fully restored, 100 year old Victorian home. Sculpture students work in the converted carriage house, while cooking students work in the large kitchen.
Cost $3250 per couple and includes your accommodation at a local bed and breakfast with breakfast, five lunches prepared by the Mattison's class, two dinners, plus the opening wine party as well as the materials necessary for the sculpture student to produce 1/4 life size permaplast clay piece ready for mold making. Food and supplies for cooking seminar are also included in the tuition.
Hands-on Culinary Seminar with Chef Paul Mattison
> the focus is preparing light, healthy (mostly), and delicious meals using fresh ingredients
> we use vegetables grown from Jack's garden along with local ingredients from the region
> you learn creative ways to prepare simple meals with a gourmet flair
> we work hands-on and prepare the daily meal for the cookery and sculpture class students, with the final dinner planned and served by the students
> we tour local sites like the Vermont cheddar farm and other related culinary trips
> all materials provided and included in tuition
Figurative Sculpture with Jack Dowd
> the focus is to create a 1/4 life-size (16"-20") sculpture in permaplast clay, ready for mold
> no formal training or art experience is necessary
> all materials such as sculpting tools, armature and clay are provided and included in tuition
> you must provide photos and measurements of your subject (Jack collaborates with students about this preparation prior to the trip)
> instruction is daily 8:30am-12:30pm but use of studio is available until 9pm and is encouraged
> your ability to create interesting and important art lies deep within you; your life experience, maturity, and desire combined with Jack's ability to draw out your own personal style will bring about a short cut to great sculpture
> discussion and attention is given to marketing, presentation, choosing galleries, entering shows and competitions and creating resumes and personal bios
> mold making and casting of finished piece is not included in tuition
> a master mold maker will be present in class at the end of the week for collaboration
About the instructors
Have the vacation of your dreams this year as internationally renowned sculptor Jack Dowd and culinary genius Chef Paul Mattison team up to bring you a week of learning and fun for couples at Jack Dowd's historic home and studio in the charming town of Chester, Vermont, just four hours from New York City.
Seminars Instruction in either a figurative sculpture workshop given by Jack Dowd or a hands-on cooking seminar taught by Chef Paul Mattison, two masters of their arts.
Your itinerary Classes are held in the mornings allowing you afternoons and evenings to explore the beautiful countryside and pursue other interests.
About your stay You'll enjoy a seven day/six night stay in a delightful bed and breakfast within walking distance of classes at Jack Dowd's Moonlight Studio, a fully restored, 100 year old Victorian home. Sculpture students work in the converted carriage house, while cooking students work in the large kitchen.
Cost $3250 per couple and includes your accommodation at a local bed and breakfast with breakfast, five lunches prepared by the Mattison's class, two dinners, plus the opening wine party as well as the materials necessary for the sculpture student to produce 1/4 life size permaplast clay piece ready for mold making. Food and supplies for cooking seminar are also included in the tuition.
Hands-on Culinary Seminar with Chef Paul Mattison
> the focus is preparing light, healthy (mostly), and delicious meals using fresh ingredients
> we use vegetables grown from Jack's garden along with local ingredients from the region
> you learn creative ways to prepare simple meals with a gourmet flair
> we work hands-on and prepare the daily meal for the cookery and sculpture class students, with the final dinner planned and served by the students
> we tour local sites like the Vermont cheddar farm and other related culinary trips
> all materials provided and included in tuition
Figurative Sculpture with Jack Dowd
> the focus is to create a 1/4 life-size (16"-20") sculpture in permaplast clay, ready for mold
> no formal training or art experience is necessary
> all materials such as sculpting tools, armature and clay are provided and included in tuition
> you must provide photos and measurements of your subject (Jack collaborates with students about this preparation prior to the trip)
> instruction is daily 8:30am-12:30pm but use of studio is available until 9pm and is encouraged
> your ability to create interesting and important art lies deep within you; your life experience, maturity, and desire combined with Jack's ability to draw out your own personal style will bring about a short cut to great sculpture
> discussion and attention is given to marketing, presentation, choosing galleries, entering shows and competitions and creating resumes and personal bios
> mold making and casting of finished piece is not included in tuition
> a master mold maker will be present in class at the end of the week for collaboration
About the instructors
Jack Dowd is a sculptor whose life-size work is exhibited in
museums and galleries around the world. Jack taught art in high school for many
years and most recently taught at the well know Ringling College of Art and
Design in Sarasota, Florida. Dowd has been invited for solo exhibitions by
museums and art centers such as: Florida State Museum of Fine Art; Jacksonville
Museum of Modern Art; Irving Art Center, Texas; Westbend Museum, Wisconsin; and
the Walton Art Center, Arizona.
More Info Call Jack Dowd at 941.922.4140 or email him at
jackdowd@aol.com. Please visit Jack
Dowd's website www.jackdowd.com.
Chef Paul Mattison is a well known executive chef and proprietor of Mattison's, an award-winning restaurant group and catering company located on Florida's West coast in Sarasota and Bradenton. He is host to several television shows, both locally and nationally and offers culinary tours in Italy and the US. Chef Paul Mattison's is a graduate of the Culinary Institute of America.
Chef Paul Mattison is a well known executive chef and proprietor of Mattison's, an award-winning restaurant group and catering company located on Florida's West coast in Sarasota and Bradenton. He is host to several television shows, both locally and nationally and offers culinary tours in Italy and the US. Chef Paul Mattison's is a graduate of the Culinary Institute of America.
If you have a small
group and would like a customized tour, Chef Paul Mattison will be happy to plan
and organize it for you. If you would like to be part of a small group's
personalized tour, or be a part of Chef Paul Mattison's next tour, be sure
to e-mail Chef Paul
Mattison using this
form.
More Info Call Chef Paul Mattison at 941.921.3400 for detailed information or to make a reservation.
More Info Call Chef Paul Mattison at 941.921.3400 for detailed information or to make a reservation.
To see photos from past Culinary & Art Seminars in
Vermont click
here.
A Taste of Italy
Chef Paul Mattison's Culinary Adventure: a hands-on cooking tour of Tuscany and the Amalfi Coast
September 12-24, 2009
Details about the trip: and the Tuscany and Amolfi Coast
September 12-23, 2009
> 3250 euros, double occupancy per person and includes: > breakfast each day > broad band wireless internet access > Italian telephone provided for incoming calls > bi-lingualtranslation service > daily maid service > all meals and culinary lessons at the Villa including house wine > all the various tastings > lunches except for those listed optional > all transport in air conditioned bus
Saturday, September 12, 2009
Pick up from Rome Airport and transportation to Tuscany. On the way, we will visit the historic town of Orvieto. Arrival at the Villa, relax and settle in before the Villa welcome dinner.
Sunday, September 13, 2009
Brunch at the Villa, followed by a visit to nearby Cortona, the inspiration and location of the novel and film Under the Tuscan Sun. Dinner at L'Antica Tratoria in the Piazza Signorelli.
Monday, September 14, 2009
In the morning, a short drive to Pienza, one of Tuscany's most scenic towns to discover Pecorino, sheep's cheese and balsamic vinegar before a visit to the Innocenti Winery, an international award-winning winery run by the same family since the 1300s. Lunch at a nearby trattoria. Back to the villa to relax before the evening cooking lesson at 6pm.
Tuesday, September 15, 2009
Visit to Deruta where local artisans take us through the full process of ceramic production (throwing of the clay, firing and glazing, and hand painting). Lunch at a local trattoria on traditional Ubrian fare followed by a visit to Perugia or Assisi. In the evening we learn to make pizza in a wood burning oven in a local pizzaria.
Wednesday, September 16, 2009
Free day with transportion being provided for those who wish to re-visit Cortona or take advantage of the local train station to visit Arezzo or Florence.
Thursday, September 17, 2009
Nearby Camucia has one of the largest local street markets, selling everything from baby ducks to tractors. Here we can taste the local produce and buy vegetables, cheese and salami for the evening picnic. Lunch at the world famous Avigionese Winery will be preceded by a visit to their cellars.
Friday, September 18, 2009
Visit Siena home of the Paglio. Free time for shopping or lunch. Return to the Villa for the evening cooking lesson and dinner.
Saturday, September 19, 2009
Departure for Southern Italy. Light lunch on the way with dinner at Villa Angelina, situated on its own promontory with a commanding view of the Bay of Naples.
Sunday, September 20, 2009
Guided tour of Pompei, followed by lunch in Sorrento. There will be time for a rest at the Villa before the evening cooking lesson.
Monday, September 21, 2009
Tour of the Amalfi coast including Positano, Amalfi, Ravelo where we will have lunch. Return to the Villa with plenty of free time before the evening cooking lesson.
Tuesday, September 22, 2009
We take the ferry to Capri, lunch optional, guests will have time to return to the Villa to pack before a farewell dinner in Sorrento.
Wednesday, September 23, 2009
Transfer to Rome Airport
Reservations and information 941.921.3400 or online at www.mattisons.com
Chef Paul Mattison's Culinary Adventure: a hands-on cooking tour of Tuscany and the Amalfi Coast
September 12-24, 2009
Details about the trip: and the Tuscany and Amolfi Coast
September 12-23, 2009
> 3250 euros, double occupancy per person and includes: > breakfast each day > broad band wireless internet access > Italian telephone provided for incoming calls > bi-lingualtranslation service > daily maid service > all meals and culinary lessons at the Villa including house wine > all the various tastings > lunches except for those listed optional > all transport in air conditioned bus
Saturday, September 12, 2009
Pick up from Rome Airport and transportation to Tuscany. On the way, we will visit the historic town of Orvieto. Arrival at the Villa, relax and settle in before the Villa welcome dinner.
Sunday, September 13, 2009
Brunch at the Villa, followed by a visit to nearby Cortona, the inspiration and location of the novel and film Under the Tuscan Sun. Dinner at L'Antica Tratoria in the Piazza Signorelli.
Monday, September 14, 2009
In the morning, a short drive to Pienza, one of Tuscany's most scenic towns to discover Pecorino, sheep's cheese and balsamic vinegar before a visit to the Innocenti Winery, an international award-winning winery run by the same family since the 1300s. Lunch at a nearby trattoria. Back to the villa to relax before the evening cooking lesson at 6pm.
Tuesday, September 15, 2009
Visit to Deruta where local artisans take us through the full process of ceramic production (throwing of the clay, firing and glazing, and hand painting). Lunch at a local trattoria on traditional Ubrian fare followed by a visit to Perugia or Assisi. In the evening we learn to make pizza in a wood burning oven in a local pizzaria.
Wednesday, September 16, 2009
Free day with transportion being provided for those who wish to re-visit Cortona or take advantage of the local train station to visit Arezzo or Florence.
Thursday, September 17, 2009
Nearby Camucia has one of the largest local street markets, selling everything from baby ducks to tractors. Here we can taste the local produce and buy vegetables, cheese and salami for the evening picnic. Lunch at the world famous Avigionese Winery will be preceded by a visit to their cellars.
Friday, September 18, 2009
Visit Siena home of the Paglio. Free time for shopping or lunch. Return to the Villa for the evening cooking lesson and dinner.
Saturday, September 19, 2009
Departure for Southern Italy. Light lunch on the way with dinner at Villa Angelina, situated on its own promontory with a commanding view of the Bay of Naples.
Sunday, September 20, 2009
Guided tour of Pompei, followed by lunch in Sorrento. There will be time for a rest at the Villa before the evening cooking lesson.
Monday, September 21, 2009
Tour of the Amalfi coast including Positano, Amalfi, Ravelo where we will have lunch. Return to the Villa with plenty of free time before the evening cooking lesson.
Tuesday, September 22, 2009
We take the ferry to Capri, lunch optional, guests will have time to return to the Villa to pack before a farewell dinner in Sorrento.
Wednesday, September 23, 2009
Transfer to Rome Airport
Reservations and information 941.921.3400 or online at www.mattisons.com
