[Photograph: Deborah Krasner]

I was recently talking with my good friend and James Beard Award-winning author Deborah Krasner about her book The Flavors of Olive Oil while trying to find some good interview subjects for an upcoming post. You might remember when we cooked five recipes from her newest book Good Meat (which features one of my recipes as well!), a guide to sourcing and cooking sustainably-raised meats.

My wife happened to be in Deborah's daughter Lizzie's college class, so we've spent a good deal of time up at her gorgeously converted farmhouse in Putney, Vermont, collecting eggs from her chickens, visiting the local dairies and cheese shops, counting her Guinea fowl to make sure the coyotes didn't make off with 'em, making sausages, curing hides, baking pizzas in the wood-fired stone oven that dominates her kitchen and dining room, and doing all the other things that a Serious Eaters' dreams are made of.


Why am I telling you about this?

Because Deborah, friend and Serious Eats fan that she is, has generously offered up a 10% discount to Serious Eaters interested in one of her Vermont Culinary Vacations. All you've got to do is mention Serious Eats when booking either the 3-day (May 24th through 26th) or 6-day (June 7th through 12th) Good Meat vacations. The all-inclusive culinary vacations feature two hands-on cooking classes every day using grass-fed and pastured meats, visits to local farms and producers, and a custom cookbook. All meals and accommodations are provided, the groups are very small, and no cooking experience is necessary. You'll even get to make pizza in the very oven that I burnt my first wood-fired pies in many years ago, if that kind of thing excites you.

For more details, head over to Deborah Krasner's Vermont Culinary Vacation site and check out the schedules and reviews. And remember to let her know where you came from for the discount!

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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