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Julie Logue-Riordan
Menus in her classes reflect the seasons and spirit of Wine Country, conveying both her passion for cooking and her commitment to using only the freshest (and most delicious) ingredients. Julie has cultivated relationships with top local farmers, purveyors, and producers in the area, giving her students the opportunity to experience some of the best products available. Cooking with Julie was selected by the editors of Mountain Living magazine as one of the best cooking schools in the West. Julie has been teaching for more than 20 years, inspiring students to try new techniques and foods. When traveling she loves to explore the local cuisine and culture to learn new tastes and techniques. At home, when she’s not teaching, she can often be found at the local farmers market, in her garden, or volunteering at the local food bank. Julie is a CCP and classically trained by some of the world’s most accomplished French masters. She apprenticed with Francois Dionot of L’Academie de Cuisine in Bethesda, Maryland; Roland Mesnier, former pastry chef of the White House; Andre Daugin at Hotel de France in Auch; and Paula Wolfert. In the early 1980s she opened a restaurant in Washington, D.C., with Dominique Dermo and ran a catering business. Julie is a member of the International Association of Culinary Professionals and the San Francisco Professional Food Society. Her web site is http://www.cookingwithjulie.com. July 9–16, 2012
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After many years living and working abroad, Julie now makes her home in Napa, in the heart of California’s Wine Country. She opened her destination cooking school, Cooking with Julie, in 2005. Her fun, informal classes feature fresh local products in French, Italian, and Mediterranean-style recipes, paired with wine. 