| March News from Active Gourmet Holidays |
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| ATTENTION ALL FOODIES - CHECK OUT OUR NEW TOURS! |
March 2010 |
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Greetings from Active Gourmet Holidays!
March is the time to start planning that next vacation. We have added some wonderful new tours to Greece, Rome and the Basque area of Spain - but Provence is still a favorite so we are highlighting one of our best programs below, "Provence Cooking Classes". Active Gourmet Holidays now has over 100 tempting escapes so take a look and let us know what you think.
To ensure delivery of your Active Gourmet Holidays emails, be sure to add info@activegourmetholidays.com to your Address Book or "Known Senders" list! |
 Provence Cooking Classes
Provence, France - 6 nights
Available June and September - Tuesday to Monday
Twenty minutes east of Nyons, the olive capital of France, lies an 18th century 3 story stone "mas" (Provençal farmhouse) nestled in the hills outside the village of Condorcet. Enjoy a breath-taking view and a climate said to be among the most agreeable in all of France. Savor blue skies, sunlight in all its shades and shadows, old farm-houses of yellowed stone and mottled clay-tiled roofs, and its holy trinity of lamb, goat and olive.
Read more...
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 NEW! The Bounty of Greece
(Options: Day Cooking Classes)
Crete, Greece - 7 nights
Available year round
This week long culinary escape is perfect for those wanting to discover the authentic Cretan people and their diets. Learn about the traditions and habits of the Cretan people while combining healthy and nutritional cooking classes with a native Greek who is not only an author and self taught cook, but a very knowledgeable person whose passion is to share knowledge of the culture, foods and traditions of Crete. You will stay at a beautiful four star hotel which is within a short walking distance to your cooking classes.
Read more...
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 NEW! The San Sebastián Gourmand (Options: Optional Activities, Longer Stays, Custom Itineraries, Cycling Holidays)
Basque, Spain - 3 nights
Available March to December San Sebastián (known as Donostia, in Basque language) has become a virtual Mecca for the modern gastronaut. World-class gourmands flock to this lovely seaside city, in search of exquisite restaurants, fashionable pintxos bars and renowned culinary societies. The elegant cultural atmosphere on display here is not unfounded: no other city in the world has as many Michelin stars per capita. Our gastronomy extravaganza provides a few truly astonishing culinary experiences and the chance for some hands-on practice at the art of la buena cocina. This 4-day tour may be easily combined with a visit to the Guggenheim Museum in Bilbao or any other tour in Northern Spain. |
 NEW! Roma!
Rome, Italy
Available year round
Welcome to Roma! During your stay why not delve into the culinary traditions of this very special place? Take a hands-on cooking class in a beautiful home near the Spanish steps with a walking tour along cobblestones streets in this enchanting city of Rome. You will have a wonderful chef/guide with a big personality who will share with you the knowledge of authentic Italian cuisine. You can also choose a special sausage making class or a more traditional Italian cooking class both taking place in a medieval village about 30 minutes outside of Rome.
Read more...
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Client Testimonial
"COOKING WITH PORT WINE"
"We so enjoyed the cooking classes - Susanna was an awesome instructor! We learned new tricks and shared some good tips with each other. One thing we really liked about Susanna was her varied experience in what was available here in the States versus what we were using in Portugal. The villa was simply beautiful with spectacular views right outside our door. The staff there was warm and accommodating to my more special situation. While it would have been great for some of our friends to have joined us it was extremely wonderful to have these two weeks to ourselves on so very many levels." - Frank H. and Mary C. - Champaign, Ilinois
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Recipe of the Month |
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("The Bounty of Greece")
INGREDIENTS
Filling:1 1/2 casserole greens (washed and chopped)
2 spring onions (chopped)
1 cup olive oil (for frying)
salt, pepper,cumin
Pastry sheet
olive oil (the equivalent of 1 cup)
juice from one lemon
a little lukewarm water
50 gr. raki (a Greek liqueur made from grapes)
flour (as much as it takes to form hard dough)
Note:The casserole greens used for pies are: leeks, fennel, kaukalithres (can be found in the US), wild carrots
Students sorting through the greens they have gathered
Process:Boil all casserole greens for half an hour in a casserole dish with the olive oil and the salt. Strain and add the pepper and cumin. Roll out a thin pastry sheet (phyllo dough) 6 inches to about 24 inches long. Place the filling,1 tablespoon from the one side and cover with the other. Heat the olive oil and fry them from both sides.
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| Contact Information |
Active Gourmet Holidays
Jo-Ann Gaidosz
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