Reflection on Chef Craig's Dinner at Spannocchia Castle

by Julie Lance, Cohort ’24

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On May 27th, our IDSVA group gathered at Spannocchia Castle in Tuscany for what became one of the most memorable experiences of the residency: a farm-to-table dinner prepared by IDSVA Honorary Degree Recipient and Visiting Faculty member, Chef Nephi Craig. Everything we enjoyed came directly from the estate — fresh vegetables, herbs, and meats that embodied the philosophy of cooking rooted in the land. The authenticity of the ingredients gave each dish a vividness that reflected not only Tuscan tradition but also Craig’s deep respect for place and process.
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The highlight of the evening for me was the squash blossoms, which we had the privilege to prepare ourselves under Craig’s guidance. Working side by side, stuffing and frying them, transformed the dish from simple food into a collaborative act of creation. It reminded me that cooking, like art, can be both personal and communal, intimate and shared. Chef Craig also prepared a stunning roast rabbit (coniglio arrosto), alongside a spread of seasonal side dishes, each one alive with freshness from the farm. The rabbit, perfectly seasoned and roasted, carried with it centuries of Tuscan culinary heritage, while the side dishes — vibrant vegetables and herbs — completed the story of a kitchen in harmony with the land.

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I had the privilege of assisting Craig directly throughout the evening. From prep work to plating and finally serving the meal to my fellow students, I was by his side nonstop. I also joined in the cleanup afterwards, which became an unexpected joy as everyone participated, laughing and working together to close the evening in the same spirit of community with which it began. What made the night even more meaningful were the stories Craig shared — his personal journey, his philosophy of cooking, and his hopes for what lies ahead. His lecture was as nourishing as the food itself, weaving together memories, experiences, and visions. After the meal, he sat down with us, both as chef and companion, blurring the line between host and guest.
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Looking back at the photos of Craig, my fellow students, the blossoms, the rabbit, and the table overflowing with dishes, I see more than a meal. I see an evening of learning, sharing, and belonging. Farm-to-table was not just a culinary phrase that night; it was a lived experience, one that bound us more deeply to each other, to Tuscany, and to the values of creativity and community that IDSVA celebrates.