| July News from Active Gourmet Holidays |
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| THE DOLLAR IS STRONG! VISIT EUROPE NOW! | July 2010 |
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 Greetings from Active Gourmet Holidays!
In this month's newsletter we feature some exciting new programs including a seven night tour of Mazatlan, Mexico, "Cooking and Yoga in Mazatlan", developed exclusively for our clients. Learn to prepare Mexican specialities, take a salsa lesson (and learn how to make great salsas!) and stay fit with fitness walks and yoga classes. We also feature a couple of great new culinary tours in Italy and one in Murcia, Spain, a hidden gem.
The recipe of the month gives you a small taste of what you will learn to prepare in Mazatlan. See below for more details!
To ensure delivery of your Active Gourmet Holidays emails, be sure to add info@activegourmetholidays.com to your Address Book or "Known Senders" list! |
 NEW! Cooking & Yoga in Mazatlan(Options: Additional Yoga or Personal Fitness Classes) Mazatlan, Mexico - 7 nights
Available May, November, December - Friday to Friday
Enjoy a seven night adventure in colorful Mazatlan, Mexico. Exclusively designed for Active Gourmet Holidays' clients, this immersion into the flavors and scents of this special destination includes hands-on cooking lessons, yoga classes, fitness walks, incredible food and oceanfront accommodations in a beautiful bed and breakfast.
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 NEW! Italian Riviera Cooking Cinque Terre, Italy - 4 nights
Available February to October - Monday to Friday or Tuesday to Saturday Learn about Ligurian cooking in your own private cooking classes while you stay in one of the loveliest and most picturesque regions of Italy, Santa Margherita Ligure. You will have guided tours of some of the area's captivating seaside villages in the Cinque Terre, enjoy fabulous dinners and marvel at the breathtaking coastline and beautiful views.
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NEW!  Amazing Amalfi!
Amalfi Coast, Italy - 5 nights
Available April, May, September, October - Monday to Saturday
The Amalfi coast is one of the most romantic spots in the world. Spend five fabulous nights at a beautiful relais while enjoying hands-on cooking classes from a talented one star Michelin chef, excursions to the area's finest spots, all with some time for relaxing and shopping for the treasures that this magical area has to offer.
Read more...
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 NEW! The Spanish Cuisine of Murcia
Murcia, Spain - 4 nights
Available April, May, June, September, October - Monday to Saturday
Come and join us for cooking classes and excursions at a beautiful old "cortijo" near Caravaca de la Cruz in Murcia. Located in the market garden of Spain, this region is still relatively unexplored. The unique 300 year old 'cortijo' (farmhouse), set in 20,000m² of almond groves, was once owned by the famous bullfighter Pedro Barrera Elbal and has been lovingly renovated. |
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Client Testimonial
"THE PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON"
"Our cooking experiences were both informative and entertaining. The daily trips to different local markets were such unique experiences - mingling with the locals, admiring fresh fruits and vegetables, discovering new items like lavender honey (this was one of my great buys!), tasting cheeses and cured meats. The cultural excursions were another amazing part of this trip!
Our dinner nights we sat and savored our recipe for the day and were special in many ways. J'aime la Provence!" -
Nora C., San Jose, CA |
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Recipe of the Month | |
SALSA ROJA AND SALSA VERDE
("Cooking & Yoga in Mazatlan")
Salsa Roja - Traditional Mexican Salsa
2-6 cloves of roasted* garlic
2 - 4 roasted jalapeno (hot) or Serrano (hotter) peppers (remove seeds or use poblano (mild) peppers for a milder salsa)
1/2 white onion roasted and chopped into small pieces
4 roasted Roma tomatoes
1/8 cup of chopped cilantro
Grind the garlic in the molcajete. Add each additional item (pepper, onion, tomato, cilantro) grinding until you have a nice smooth sauce. Add lime, salt and pepper to taste. (If you do not have a molcajete blend all ingredients together.)
To roast vegetables for cooked salsas: roast peppers whole, cut tomatoes in half and lay face down on a tray (flip in 10 mins). Slice onions and spread on tray, cover with all veggies with olive oil and bake (400 degrees 15-20 minutes) until veggies become soft and begin to brown. (roast peeled garlic cloves in separate pan as they will cook more quickly - 10 mins or so)
Salsa Verde
2-6 cloves of roasted garlic
½ white onion roasted and chopped into small pieces
2 -4 roasted jalapeño of serrano peppers (remove seeds and membrane for a milder salsa)
6-8 roasted tomatillos
1/8 cup of cilantro
Grind the garlic in the molcajete. Add each additional item, grinding until you have a nice smooth sauce. Add lime, salt and pepper to taste.
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| Contact Information |
Active Gourmet Holidays
Jo-Ann Gaidosz
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