We’ll create personalized lesson plans in the subject areas that interest you most.

A la carte: 2-hour session, $120 plus ingredients
Prix fixe:   3 classes, 10% discount or $110 each plus ingredients
                 5 classes, 15% discount or $100 each plus ingredients


Aside from her proven attributes as a dynamic professional who knows how to work constructively on many different levels, Penni is uncompromising in her sincere wish to see that other people are treated honestly whether with decent wines or good prose or anything else that we may need.

-M. F. K. Fisher

About Penni

Over 30 years as a food and wine professional, writer, and editor.

Cookbook author including:
'The Tra Vigne Cookbook' for Michael Chiarello,
'The Basque Kitchen' for Gerald Hirigoyen
and 'BurgerBar' for Hubert Keller.

Contact Penni Wisner