Culinary Camps in Napa Valley California, and San Miguel, Mexico
Camp San Miguel
Campers’ Comments
Linda Kreaden, Toronto, Canada
As a cooking course enthusiast—with experiences in France and Italy, in addition to North America—I can say with certainty that Hugh Carpenter’s Camp San Miguel should not be missed. Great cooking at wonderful locations, combined with interesting art tours and shopping, makes this trip a very special week with lots of fun. Hugh’s sense of humor and generosity as the host bind the group together, and make every event exciting and special.
Synneve Jones, Boulder, CO
If I had known just how special Camp San Miguel would be, I would have signed up long ago. What a terrific week filled with Hugh’s fun and educational cooking classes, art tours, great food, sightseeing, shopping, meeting new friends, and so much laughter! Our group enjoyed each other so much that we are planning a reunion with Hugh at Camp Napa, and I can’t wait. I just got back from a family trip to Manzanillo where I cooked Hugh food all week. My family enjoyed everything so much that they’re ready to elevate him to sainthood!
Christie McDonald, Eugene, OR
For those who love great food, learning new recipes and techniques is a pleasure. Doing so under the guidance of Hugh is a real treat. This is a not-to-be-missed opportunity—a beautiful land, warm and welcoming people, and a stunning Mexican Colonial town. San Miguel is worth the effort to get there. The thoughtful insights on infusing great recipes with Mexican flavors partnered with special private visits to artists in their home with Hugh as your guide and mentor make this the journey of a lifetime.
Banjo Walker, Boulder, CO
The recipes that we made introduced us to new flavors and techniques without relying on ingredients that are nearly impossible to find in North America. All the recipes were dishes I would definitely make at home, and already have! Touring the homes and studios of various artists offered an insight into the local architecture, and provided opportunities to speak with the artists and to view their works, which normally would not have been available to the general tourist. This component to the program really enhanced the overall experience of the entire week.
Kathy Pendley, Lemon Cove, CA
Camp San Miguel 2009 was Absolutely Perfect.
Jeanne McHargue, Westlake Village, CA
Thank you for an incredible time. I had no idea how much I would enjoy it all. The cooking classes were outstanding, as was the fantastic rancho where we gathered to cook. Besides all the fun culinary experiences, the homes and studios of the artists we visited allowed us to experience the San Miguel culture and what it’s like to live there. I want to come back!
Jack Dietrich, Wayzata, MN
The rancho where we all gathered to cook with Hugh was really a big plus. Working together in the beautiful colonial kitchen really gelled the group, and of course, cooking with Hugh is always a delight. And Hugh’s assistant, Audreen, was so much fun to cook with, too. I’m excited to try my new recipes!
Suzanne Blouin, Toronto, Canada
The whole week was magical. We ate like kings, learnt to cook fabulous tasting food, saw some unbelievable homes, and met with an incredible group of people. Now that I’m back I feel like all this was only a dream! Thanks Hugh. You’re a wonderful cook, teacher, and organizer, and so much fun!
Darlene and Scott Clark,
Bedford, NS, Canada
Scott and I had an amazing time in San Miguel. It was really a fantastic group to spend a week with. I can hardly wait to make some of the Mexican dishes that we all prepared together. And of course, our last night at Restorante Bella Italia listening to jazz musicians led by Doc Severinsen was the perfect way to end an absolutely amazing week!
Max and Julia Thompson, Greensboro, NC
We have been to Camp Napa six times, and Hugh Carpenter has never failed to surprise us. He continues to find new recipes, wines, and experiences for us. We thought that there could be no more surprises. However, his cooking school in San Miguel brought cooking and art together and delighted us with the culture, artists, recipes, flavors, and techniques. We had a unique experience in San Miguel, and we look forward to repeating the San Miguel Cooking School experience again. Thanks for a great week.
Kathy Keating, Portland, OR
Salsas, Pan Fried Mexican Dumplings, BBQ Shrimp with Mexican Margarita Glaze, Tortilla Soup with Mint, Avocado and Coconut Milk, BBQ Chicken with Green Mole Sauce, San Miguel Chocolate Crême Brulée with Spicy Raspberry Cabernet Sauce—and this was only Day One! The countryside setting was gorgeous. The other students were fun. Even the prep table was a beautiful still-life. And the finished meals? After we charred and chopped, squeezed and simmered, each day we presented a five-star, five-course midday meal of sensual delight. Hugh is a calm, kind, thoughtful teacher, and a generous, humorous host. This trip was a high point of my travel life.
