March News from Active Gourmet Holidays

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March 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

Spring is here and we are pleased to offer some new and exciting tours. This month we feature a wonderful new tour in Umbria, "A Taste of Italy" along with a simple and delicious spring recipe. Check out the details below.  

 

***Stay tuned for a very exciting announcement to celebrate our anniversary! 

  

Active Gourmet Holidays is now on Facebook! Click here to like us and to share photos of your trip with everyone! www.facebook.com/ActiveGourmetHolidays

 

 

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at joann@activegourmetholidays.com or visit our website at www.activegourmetholidays.com.

 

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! A Taste of Italy

Umbria, Italy - 6 nights
Available year round

 

If you want to experiences the tastes of Italy then this is the culinary holiday for you! Sample traditional Italian food and great wines, learn to prepare typical dishes through hands-on cooking classes with an Umbrian chef, tour a wine museum, travel to delightful Umbrian and Tuscan hill towns, and enjoy "la dolce vita"- the sweet life. In this seven day travel adventure you will experience firsthand the delicious cuisine of Umbria and be treated to breathtaking vistas and charming medieval hill towns. You will stay in a charming hotel with wonderful owners that will treat you like family.

 

 

Read More: A Taste of Italy

 

Feb 2011 News Yoga and Cooking Le Marche

Yoga and Cooking in Le Marche
Le Marche, Italy - 7 nights
Available year round - inquire about our group trip October 13-20, 2012 - Special Pricing!

 

   

Join us for a week of hands-on cooking classes and yoga in the hidden region of Le Marche, Italy. Le Marche is a province in east-central Italy with rolling vineyards surrounded by walled cities, castles, history and breathtaking scenery. Your accommodations will be in a totally renovated traditional country home, with five en-suite double rooms and three self catering apartments. The atmosphere is peaceful, tranquil and ideal for yoga. You may also inquire about bringing your own yoga instructor from home and discussing alternate programs for your own group of friends!

 

Read more: Yoga and Cooking in Le Marche 

 

May News Program PhotoPueblos BlancosLos Pueblos Blancos in Andalusia
 
Estepona/Marbella, Spain - 5 nights
 
Available year round  

 

 

 

Explore the beautiful and impressive white washed villages (los pueblos blancos) of Andalusia while also partaking in healthy, hands-on organic cooking classes at a beach villa in an open kitchen facing the beautiful blue Mediterranean Sea. Your hostess not only speaks Arabic, French, English and Spanish, but  is a passionate cook and advocate of healthy, organic food.  

 

 

 

 

Read more: Los Pueblos Blancos in Andalusia

 

 

 

 

 

 Client Testimonial

 

"PERUVIAN ADVENTURE"

 

March News 2012 Peru Group

 

 "We felt like 'insiders' the whole week - from the restaurants and their treatment of us to the special access we received at every tourist location we visited.  Every detail had been thought out and we never once were left wondering what was next. Jo-Ann and her team made our Retreat truly epic!".

 

  Jonathan D., Austin, Texas

  

 

Recipe of the Month

                            

PAN FRIED ASPARAGUS
("A Taste of Italy" Tour)

 

 

 

 

INGREDIENTS

 

stick butter (unsalted)                              2 tablespoons extra virgin olive oil

3-4 cloves garlic finely minced                      Salt and freshly ground black pepper to taste

 

March 2012 News Recipe Photo

 

INSTRUCTIONS

 

Trim the ends of the asparagus and divide stalks into 3-4 inch pieces. This dish is best when prepared with very young asparagus so look for thin stalks. In a skillet, over medium heat, melt the butter. Add the olive oil and stir into the melted butter. Add the garlic and cook in the butter/olive oil mixture for 5-6 minutes until the garlic is translucent and softened. Do not let the garlic cook until brown. Add the asparagus and cook 10-12 minutes, turning once. The asparagus should be soft but still have a bit of crunch.

 

 

 

 

 

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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Email: info@activegourmetholidays.com
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays