Active Gourmet Holidays
Active Gourmet Holidays

facebook 32linkedin 32 youtube 32  image006.png

December 2016
December News from Active Gourmet Holidays
 GIFT YOURSELF A FOODIE GETAWAY! December 2016


  Active Gourmet HolidaysGreetings from Active Gourmet Holidays!

The holiday season is upon us and what better gift to yourself or a loved one than a foodie vacation! Try our fabulous new  "Slovenia and Croatia Food Journey". Delve into the Slovenia food scene through foodie walks, cooking classes and outstanding wines. You'll even go for a truffle hunt in Croatia with specially trained dogs. And if cycling is of interest, try our new "Biking and Cooking in Portugal" tour marrying activity with cooking classes and gourmet food. Last but not least, we feature our talented chef who invites you to her beautiful art deco apartment in the heart of Cannes and she also shares this month's recipe with us (see below).  "Culinary Cannes". 

Please follow us on FACEBOOK and INSTAGRAM!
 
Click here to  LIKE US on FACEBOOK
 
Click here to FOLLOW US on INSTAGRAM.  
 
For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at www.activegourmetholidays.com .
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add  This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!
 
 

Dec 2016 News - Slovenia-Croatia Food JourneySlovenia and Croatia Food Journey 
Slovenia/Croatia- 7 nights  
Available May to September - Friday to Thursday

Enjoy a night out in the capital as you eat where the locals do during a comprehensive 'foodie' walk of Ljubljana. Savour five courses of regional specialties paired with award-winning wines in beautiful Goriska Brda. Check out a 1000 year-old castle and taste traditional cakes by gorgeous Lake Bled. Sniff around for truffles in the forests of Croatia with specially trained dogs. Roll out traditional fresh pastas and create dishes with herbs, locally-sourced foods and olive oils and top it all off with some terrific wines that you've never tasted before.
 
 
 
Dec 2016 Active Gourmet Holidays newsBiking and Cooking in Portugal 
Alentejo, Portugal - 4 nights
Available March to November  (excluding August and November)
 
 
Delight yourself with the diversity of the rich Southwest Alentejo and Vicentine Coast Natural Park Biodiversity. Bike around the most fantastic Portuguese beaches. This tour, along the Southern Portuguese sea coast, is like a banquet for your senses. Let us help you help you enjoy and discover the Alentejo.
 

Dec 2016 AGH News Culinary CannesCulinary Cannes
Cannes, France
Available February to November - Tuesday to Sunday 
 
Enjoy a cooking class at a multi award winning venue in Cannes, France. The classes are taught by a trained professional chef who is also a published author working on a recipe book. You will go shopping to choose your ingredients for the morning cooking class at the local market and then have a hands-on lesson with lunch in a stylish, yet casual, Art Deco apartment in the heart of Cannes. This is a great way to discover the culinary delights of Southern France and to get an insider's view of the Cote d'Azur. 
 
 
  CLIENT TESTIMONIAL
 
"ENCHANTING APULIA"        
  "Hi Jo-Ann, We are home and want you to know that we LOVED the trip. The weather was perfect -75 and sunny everyday. We thank you for organizing this wonderful trip....special time with special friends."
 
Carol W., Ponte Vedra, Florida
 RECIPE OF THE MONTH
 
 
 
  CHESTNUT AND PORCINI SOUP
(" Culinary Cannes"  Program
 
Check out this sophisticated velvety and smooth soup from our talented chef in Cannes, France.

Ingredients:

1 oz dried ceps (porcini mushrooms)
4 cups boiling water
4 tablespoons unsalted butter
¼ cup Cognac
1 lbs button mushrooms, thinly sliced
2 medium leeks, thinly sliced, white and tender green parts only
1 medium size carrot, peeled & thinly sliced
1 celery stalk, thinly sliced
1 teaspoon very finely chopped fresh rosemary
1 1/2 cups freshly roasted chestnuts or store bought peeled roasted vacuum-packed chestnuts
3 cups homemade chicken stock
Salt & freshly ground black pepper
1 cup heavy whipping cream
2 tablespoons extra-virgin olive oil
4 oz fresh ceps (porcini mushrooms) thinly sliced
*Ceps are the French equivalent of porcini mushrooms*

Dec 2016 News - Recipe Culinary Cannes

Preparation:

In a large heatproof bowl, soak the dried porcini in the boiling water until softened, about 20 minutes. Remove the mushrooms. Strain the liquid into a bowl through a sieve lined with moistened light cheesecloth or a paper towel. Rinse the porcini to remove any remaining grit and finely chop.

In a saucepan, melt the butter and add the chopped porcinis, button mushrooms, leeks, carrot, celery and rosemary and cook over moderate heat while stirring occasionally until the vegetables are nicely browned, 15 minutes. Deglaze the pan with the cognac and scrape any browned bits that are stuck to the bottom of the pan. Reduce liquid until you have 1 tablespoon left, about 2-3 minutes. Add the chestnuts and stock. 

Add 3 cups of the strained porcini soaking liquid and season with salt and pepper. Bring the soup to a boil and simmer over moderate heat until the chestnuts are very tender, about 30 minutes. Add the cream and let cool slightly. Puree in a blender until completely smooth and keep warm until ready to serve.

In a medium sized skillet, heat the oil. Add the sliced porcinis, season with salt and pepper and cook over medium high heat until lightly browned, about 6 minutes. Ladle the soup into bowls and garnish with the sautéed porcinis and a drizzle of crème fraiche and good quality olive oil. Serve hot with crusty French baguette.

CHEF'S TIP:
The soup can be made ahead and refrigerated for up to 3 days.
 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. 
Website: www.activegourmetholidays.com 
Skype: active.gourmet.holidays  
November 2016
November News from Active Gourmet Holidays
DELICIOSO ITALIA! November 2016


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


Active Gourmet Holidays takes you to Italy for a variety of delicious tours - a fabulous cooking school in Tuscany, a whirlwind tour introducing you to the best parts of this beautiful country, and a short visit in lovely Umbria with a welcoming family. 

  

"The Flavours of Tuscany" is another bestseller of ours. An incredible cooking vacation with talented chefs full of personality! This will no doubt be an experience you will hold in your heart for years to come. 

Our next featured tour is one you can customize if you want to spend less or more time in Italy. The tour incorporates all the must-sees of Italy and is a true winner with tons of fabulous touring and foodie experiences - "The Best of Italy". "Cooking in an Umbrian Homegives you the unique opportunity to be a guest in a true Italian home, taking cooking classes from your gracious hosts.


Please follow us on FACEBOOK where we share trip specials, new tours and recipes.

Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 
 
The Flavours of Tuscany  
  Nov 2016 News - Flavours of Tuscany
Tuscany, Italy - 6 nights
Available April to July, September to November 
 
Whether you are a novice or experienced cook, this holiday will teach you all there is to know about Tuscan cuisine. Classes are taught by experienced and professional instructors in a beautiful state of the art kitchen where lessons are truly hands-on and conducted in English. Located between Viareggio and Lucca, the school lies within a beautiful 16th century old estate and all rooms have ensuite bathrooms and air conditioning. In your down time how about some bicycling, horseback or kayaking? One of our best selling cooking holidays! If you already have a place to stay, ask about joining in a day cooking class or truffle hunt followed by a truffle based lunch!
 

Nov 2016 News Best of ItalyThe Best of Italy
Venice-Florence-Tuscany-Umbria-Cortona-Amalfi Coast - 15 nights
Available year round  
 
The Best of Italy trip is for those who either have been to Italy before but perhaps did not have time to experience all of the "must-sees" of this beautiful country or for those who are making this their first trip to bella Italia. Make your trip to Italy an experience of a lifetime! Take the guessing out of where to go and what to see. This tour has it all, taking you from Venice, Florence to Rome and the Amalfi Coast. See the Chianti region of Tuscany with its fabulous wineries, as well as the Umbrian countryside. You will understand why people talk about Siena and San Gimignano and Cortona. Taste the famous Brunello wines in Montalcino and have lunch at an Italian farmhouse.
 
 

Nov 2016 News Ck in an Umbrian HomeCooking in an Umbrian Home
Umbria, Italy - 3 nights  
Available year round

Learn to cook with an Italian family who will show you the secrets of Umbrian cuisine. Your hostess has been conducting cooking courses for many years and invites you into her restored nineteenth century country house for day cooking classes or residential cooking programs. You can either choose to arrive on your own so you will have your own vehicle (the non-escorted tour) or if you choose not to have a vehicle you will be picked up at the train station and be accompanied during your tours and wine tasting.
 
 
  Client Testimonial 

"CINQUE TERRE COOKING AND WALKING"   

Nov 2016 News - Client Testimonial - Pond   

 "This trip exceeded our expectations! Everything was taken care of by the nicest and most professional guide, hosts and drivers. We loved it and cannot wait to go on another trip with AGH!."

Suzanne and James P., Portland, Oregon

 RECIPE OF THE MONTH
 
 
 
  PUMPKIN AND POTATO GNOCCHI 
(" Cooking in an Umbrian Home"  Program
 
A fabulous autumn recipe from our friends in Umbria, Italy.
 
Ingredients­ 

For pumpkin gnocchi­:­ 
300 gr (1.25 cups) potatoes (boiled)­ 
150 gr ­(.63 cups) pumpkin­ 
200 gr (.84 cups) plain flour and extra to dust­ 

For potatoes gnocchi­:­ 
300 gr (1.25 cups) potatoes (boiled)­ 
150 gr (.63 cups) plain flour and extra to dust­ 

For the sauce:­ 
350 gr (1.5 cups) pumpkin­ 
Pecorino cheese­ 

Salt and pepper­ 
Extra virgin olive oil­


Nov 2016 News - Cooking Umbrian Home

For pumpkin gnocchi:­ 
Boil the peeled pumpkin in some water an­d then drain it very well. 
Mash potato and pumpkin and mix them ­ together. 
Add flour and mix to make the dough. Add­ the flour little by little. 

For potatoes gnocchi:­ 
Mash potato.­ 
Add flour and mix to make the dough. Add­ the flour little by little. 

For both:­ 
Cut dough into pieces and roll them on a­ floured board. 

Cut the rolls in pieces of to 2 cm and r­oll them one at a time on a fo­rk to give them the traditiona­l shape. The lines help to keep the ­ sauce giving them the tr­aditional Italian look. 

Bring to the boil a saucepan of salted w­ater and add the gnocchi. When­ they come up (2-3 minutes) th­ey are ready. 

To serve: 
Sauté in the pan, with some extravirgin ­olive oil and salt. The boiled­ pumpkin cut in pieces, put 

in­ the cutter to obtain a cream. 

Serve the gnocchi on a plate with the sa­uce, add salt and pepper, extr­a virgin olive oil and some 

gr­ated pecorino cheese.
 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. 
Website: www.activegourmetholidays.com 
Skype: active.gourmet.holidays  
October 2016
October News from Active Gourmet Holidays
APULIA, UMBRIA, BRITTANY! October 2016


  Active Gourmet HolidaysGreetings from Active Gourmet Holidays!

Active Gourmet Holidays brings you some delicious tours this month. Take a look at our selections below. 
 
"Enchanting Apulia" is all that and more. I have just returned from this breathtaking region and it is truly an enchanting part of southern Italy. Ancient villages, incredible cuisine, warm people, beautiful landscapes and gorgeous beaches. Our new "Cooking and Walking in Medieval Umbria" tour combines walking and cooking classes in a magical region of Italy with stunning landscapes and great cuisines. Lastly, we feature our Brittany escape with beautiful accommodations, an incredibly talented chef teaching you delectable recipes that you will share with friends and family.  "Bon Appetit Brittany 
(Inquire about our  
special New Year's week 28 December 2016 to 3 January 2017) 

Please follow us on FACEBOOK where we share trip specials, new tours and recipes.
Click here to  LIKE US  and please share  photos of your trip! www.facebook.com/ActiveGourmetHolidays 
 
For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com .
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add  This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!
 
 
 
Oct 1 AGH News Enchanting ApuliaEnchanting Apulia 
Apulia, Italy - 5 nights
Available year round
 
This enchanting region of southern Italy is a destination that you do not want to miss. It is located in the south eastern tip of the Italian peninsula and forms the "heel" of the boot of Italy. Apulia (or "Puglia" in Italian) is one of the richest archaelogical regions in Italy. During this five night stay, you will stay in two 4 star accommodations. One hotel is located in a small village and the other is a historic mansion in the Salento region, the southernmost area. You will be able to experience the area through guided visits to points of interest and of course you will be immersed in the area by indulging in the delicious cuisine this area offers through cooking classes and tastings of local products.
 

  Oct 2016 News - CkWkUmbriaCooking and Walking in Medieval Umbria
  Umbria, Italy - 7 nights
  Available year round 
 
Umbria invites you to discover its history, beauty, delicious cuisine and warm people. This tour allows you to see all that this region has to offer by enjoying walking tours with a certified guide. You will be in awe of the beautiful Umbrian countryside with its vineyards and olive groves. Enjoy two hands on cooking classes at different venues so you can enjoy a couple of unique experiences with different instructors.
 
 

 Oct 1 AGH News Bon Appetit BrittanyBon Appétit Brittany
Brittany, France- 6 nights  
Available year round - Sunday to Saturday

If you are serious about learning how to prepare French and modern European food, then this six night cooking vacation is the one for you! Learn from an experienced Michelin trained chef who invites you into his kitchen to share his techniques, tips, presentation skills and recipes through his enjoyable hands on cooking classes. This is for the beginner or advanced so all levels are welcome! Depending on availability, you will stay at a nearby local bed or breakfast or guest house in a medieval village, with rolling hills, lovely people and outstanding gastronomy. Or if you prefer, you can stay in a 4 star hotel a short driving distance to the cooking school. What are you waiting for?
 
 
  CLIENT TESTIMONIAL
 
"CRETAN DELIGHTS"    
 
Oct 2016 News Cretan Delights  
   
  "Jo-Ann, We are back from Greece. What a good time. Giorgos is a SUPER tour guide, chef, philosopher and CRETAN! Keep him employed. He is very good at what he does. Giorgos teaches history and fed us SOOO Much.  He took us to all the cool wonderful little places nobody would of found. Talk about eating like pigs...we ate so much! We are telling all our friends! Thank you,
Klaus K., Glenwood Springs, Colorado
 RECIPE OF THE MONTH
 
 
 
  VEGETABLES AU GRATIN
(" Enchanting Apulia"  Program
 

INGREDIENTS
2 eggplant
2 zucchini 
1 red pepper and 1 yellow
100 gr (3.5 cups) of breadcrumbs
50 gr (1.5 cups) of grated Parmesan cheese
Oregano, salt, pepper
E.v.o. oil
 
Oct 1 News Apulia Cooking School Recipe 
 
METHOD
Thinly slice the eggplant and zucchini; cut the peppers in the foot.
Mix bread crumbs, cheese, oregano, salt and pepper. 
Brush with oil a baking pan, arrange the vegetables by overlapping slightly, sprinkle with the chopped bread crumbs and drizzle with extra virgin olive oil.
Preheat the oven to 180° (350F) and cook for about 30 minutes.
 
 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. 
Website: www.activegourmetholidays.com 
Skype: active.gourmet.holidays  
September 2016

 

September News from Active Gourmet Holidays
LOOKING FOR A GREAT EXPERIENCE? TRY A COOKING CLASS! September 2016


  Active Gourmet HolidaysGreetings from Active Gourmet Holidays!

Active Gourmet Holidays features a few of our day or evening cooking class options. Already have a place to stay? Why not take a cooking class with your fellow travelers? It's a great way to learn about the cuisine of the area to which you are traveling. 
   
"Roma!" gives you the opportunity to learn from trained chefs in a fun and welcoming atmosphere. Learn delicious dishes you can share with family and friends.  Our  "Cooking in Paris" experience offers market visits and several different cooking classes including macaron, bread making and more.  Lastly our  " Florence Home Cooking is a wonderful choice if you want to learn authentic Italian recipes from a warm and talented instructor in her Florence home. 

Please follow us on FACEBOOK where we share trip specials, new tours and recipes.
Click here to  LIKE US  and please share  photos of your trip! www.facebook.com/ActiveGourmetHolidays 
 
For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com .
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add  This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!
 
 

Sept 2016 News - Roma!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 pasta cooking class and enjoy a walking tour along cobblestone streets in this enchanting city of Rome. You will be taught by an experienced chef who will share with you the knowledge of authentic Italian cuisine. You can also choose a traditional Italian cooking class taking place in a medieval village about 30 minutes outside of Rome.
 

September 2016 News - Cooking in ParisCooking in Paris
Paris, France
Available year round 
 
Interested in learning more about French cooking? Join a cooking class in Paris and learn all about the secrets to famous French recipes. You can have fun while learning a variety of recipes in a relaxed atmosphere. Classes are tailored to small groups and you can choose from a Parisian cooking class with market visit or a Macaron, Desserts, Baking and Bread Making class. There are also multi day cooking class packages if you want more than one type of class.!
 
 

Sept 2016 News Florence Home CookingFlorence Home Cooking
Florence, Italy
Available year round

Discover the secrets of Italian cuisine by taking a hands-on cooking class in a family kitchen in Florence. Your instructor, who is Sicilian and now lives in Tuscany, will teach you about the steps involved in preparing a traditional Italian supper, including an appetizer (antipasto), pasta (primi piatti), main course (secondi piatti) and a dessert (dolci). You can choose to have a meat, fish or vegetarian dish as your main course. A delicious meal follows your lesson, where you can sit down and relax, dining on your creations.
 
 
  Client Testimonial 
 
 
Sept 2016 News - Portuguese Ckg Alentejo      
  " Paula and I had a great time cooking and learning of the history of Evora. We can't say enough about Sofia and her depth of information and her warmth provided in her home. Everyday was beyond our expectations. Thanks for your help and finding this experience. We have been telling everyone about the two trips that we have done with Active Gourmet Holidays and how you seem to find these special places.   Thank you."
 
Bill N. and Paula K.,  Austin, Texas
 RECIPE OF THE MONTH
 
 
 
  ZUCCHINI BLOSSOMS STUFFED WITH SKATE
(" Cooking in Paris"  Program
 
INGREDIENTS

12 zucchini blossoms (with the green zucchini body if possible)
20 gr. / 0.7 oz. capers
300 gr. / 10.6 oz. skatefish 
30 gr. / 1.1 oz. black olives pitted and chopped
2 TBS herbs, basil, parsley, tarragon
1 small tomato (peeled and diced) 
salt and pepper
roasted tomato and pepper sauce (see recipe below)
 
 
METHOD:
 
Boiled 2 litres of water with a bouquet garni, salt and pepper
Add the skate fish and cook for 5 minutes on a simmer. Let cool down in the broth, drain when lukewarm and clean. Remove the skin and the bones (cartilage) and mix the fish with all the other ingredients. Season well and keep cold in the fridge 
Filled up the blossom with the fish mixture and steam at 150 celsius for 10minutes. serve hot or cold with our tomato and pepper sauce.
 
SEPT 2016 News - Zucchini Blossom - Cooking in Paris
 
 
ROASTED TOMATO AND RED PEPPER SAUCE
 
INGREDIENTS:
 
1 red bell pepper 
2 spring onions
2 tomatoes peeled 
salt pepper 
extra virgin olive oil 
1/2 lemon juiced 

METHOD:

Cut the pepper in half, remove white stuff 
Cut the tomatoes in half, remove seeds 
Cut the onions in half 
Put them in a oven sheet pan skin up, drizzle some olive oil and put under the broiler of your oven until it is really dark. 
Let cool down, peel the pepper and the first layer of the onions 
Add all in a blender, add the rest of the olive oil, the lemon juice, salt and pepper. Mix well and reserve 
Serve with fish, white meat, grilled vegetable or zucchini blossom or a good homemade crabcake. 
 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. 
Website: www.activegourmetholidays.com 
Skype: active.gourmet.holidays  
August 2016
August News from Active Gourmet Holidays
BON APPÉTIT FRANCE! August 2016


Active Gourmet HolidaysGreetings from Active Gourmet Holidays!

Active Gourmet Holidays focuses on France this month. Vive le France!
 
"Cooking in the Dordogne" continues to be a client favorite. From the accommodations, to the chef, to the cooking classes - it is truly a winner! And our "Immersion into the Languedocallows you to delve into this wonderful region of France, where food and wine are taken "Journey into Normandy" features our Normandy escape with beautiful accommodations, gracious hosts and a myriad of things to do in this special region of France. 

Please follow us on FACEBOOK where we share trip specials, new tours and recipes.
Click here to  LIKE US and please share  photos of your trip! www.facebook.com/ActiveGourmetHolidays 
 
For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com .
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add  This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!
 
 

Aug 2012 News Cooking Dordogne
Cooking in the Dordogne 
Dordogne, France - 5 or 7 nights
Available May to November  - Monday to Monday
 
Join us in Southwest France for a five or seven night total immersion in the French lifestyle. Pick-up a straw basket and each morning you will visit a different traditional market with your hostess and chef who will teach you how to select the best produce. In France gastronomy and life pair with market visits which are a a vital event held on the main square of the town. 
 

Aug 2016 News Immersion LanguedocImmersion into the Languedoc
Languedoc, France - 6 nights
Available April to November - Sunday to Saturday 
 
Join a native Languedocienne on a culinary journey in this little known corner of southern France, nestled between the Camargue region to the east and the French Catalonian Pyrenees to the southwest. Your hostess was part of the original group who started the Food Network and was a producer of a restaurant program and some other related series. You will discover this singular historic region rich in traditions, art, architecture and culture and meet some remarkable personalities and spirited characters, from local chefs and winemakers to artists and artisans, all of whom are passionate about their craft and their land.
 
 


June AGH news 2015 Journey into NormandyJourney into Normandy

Normandy, France- 6 nights  
Available May to September - Friday to Thursday


Visit Normandy, an untamed land with warm-hearted people. You will enjoy a unique experience as you get to know the French way of life, cuisine, and the breathtaking gardens in this region of incredible beauty. The house where you will stay is at the heart of your visit and has been photographed for various international interior design magazines. Each room has its unique personality and tells a different story, with diverse objects from all around the world. In itself, the house is an invitation to go on a journey, located in the center of the village, and you will have all the time you need to make the most of it during your holiday.

  Read more: Journey into Normandy

 
  Client Testimonial 
 
 
Aug News 2016 Client Remark     
  " We had the best experience with  Active Gourmet Holidays . We were guided to choose the excursion that best met our needs. We ended up in the perfect place.  This was one of the most enjoyable vacations I've ever taken. The place is breathtaking. We learned a lot and the surroundings are so beautiful."
 
Claudia W., Mexico City, Mexico
 RECIPE OF THE MONTH
 
 
 
  APRICOT FRANGIPANE TART) 
(" Cooking in the Dordogne"  Program
 
 
For the pastry :

Mix 250g (1 cup) plain flour, 50g (1/4 cup) caster sugar in bowl. Add 1 full egg, pinch of salt, and 125g (9 TBS) butter which you have melted in saucepan and cooled slightly , mix with a fork until dough holds together. With dusted fingers flatten the dough into a disk and press into a buttered 24 cm / 8 inch tart tin. Chill the pastry for half an hour .

For the almond cream (Frangipane):


Mix the following ingredients until very smooth :
50g (3 1/2 TBS) butter at room temperature, 50g icing sugar, 50g ground almonds, 1 full egg, 1 heaping tsps cornstarch, 1 Tbsp amaretto liqueur.
 
Aug 2016 News - Recipe Dordogne 

Preheat oven at 180 C / 375F 

Spread evenly almond cream into prepared tart shell. Carefully arrange apricot quarters over the cream in concentric circles working towards the centre. Sprinkle on 2 Tbsp extra sugar. Bake in centre of oven for 45 / 50 mns.

Serve at room temperature with ice cream, crème fraiche.

 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. 
Website: www.activegourmetholidays.com 
Skype: active.gourmet.holidays  
 
July 2016
July News from Active Gourmet Holidays
GET A TASTE OF GREECE, ITALY AND FRANCE!  July 2016


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


This month's newsletter features Greece, Italy and France. Check out our 

"Santorini Treasures" week long program that will make you understand why this is one of the most beautiful places on earth! And speaking of beautiful, how about magical Portofino, Italy? Our "Portofino Cooking and Discovery" tour is a true winner. And last but not least, if you are visiting the delightful village of St. Rémy, France, please consider our "St. Rémy Market and Cooking

experience. 


Please follow us on FACEBOOK where we share trip specials, new tours and recipes.

Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 

July 2016 News - Santorini TreasuresSantorini Treasures 
Santorini, Greece - 7 nights
Available May to July, September to October - Saturday to Saturday
 
There is a good reason why, when people speak of Santorini, they have a difficult time finding the words to describe its beauty. Active Gourmet Holidays is pleased to exclusively offer this incredible culinary journey to our clients. While on this spectacular island you will enjoy cooking classes to learn about the Greek cuisine and will also learn about the oldest vineyards in the world through wine education and tastings. You will stay in a beautiful superior hotel and will even have a sunset sailing tour to see the island from another vantage point. It doesn't get any better than this!!
 

July 2016 News - Portofino Cooking and DiscoveryPortofino Cooking and Discovery
Liguria, Italy - 5 nights
Available March to October   
 
Put Liguria on your bucket list! The Italian Riviera is known all over the world as one of the most beautiful destinations. The region of Liguria is captivating and it is here where you will learn about the cuisine which is the true Mediterranean diet characterized by the use of fresh herbs and vegetables. Take two hands on cooking classes in breathtaking Portofino featuring typical Ligurian cuisine and simple, yet fresh and flavorful ingredients. Your instructor is a native chef who was born and grew up in Liguria. You will also learn about the very important olive oil of this area and explore charming seaside villages.
 
 

July 2016 News - St. Remy Market and CookingSt. Rémy Market and Cooking 
St. Rémy, France
Available year round 

Why not experience the authentic Provence in a different way? Through a guided market visit followed by a cooking class at a beautiful renovated family "mas" (farm). You will first have the market visit and then return to the farm for a hands-on class where your instructor and host will share his delicious traditional recipes. This is a perfect activity if you already have accommodations but would like to include a memorable day with family and friends at a French home.
 
 

  Client Testimonials
 
THE PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON"
"The time spent in Provence was a superior educational and cultural experience. Hands-on cooking classes with Chef enhanced my culinary skills and knowledge. The hosts made us feel as if we truly were "in their home" as guests. The morning excursions were exceptional and provided a view of the area not usually experienced in tours."

Flora H., Los Angeles, California
 
 
"THE ACTIVE GOURMET IN GREEN SPAIN"    
 
    
  "Fantastic experience in a beautiful part of the world; thank you!"
 
Mike P., San Francisco, California
 
July 2016 Asturias - client remarks 
 
 
Just wanted to let you know how much we enjoyed our cooking class. We had Chef Vincenzo and he made our experience extra special. He even used my tablet to make our own cooking video. We will have many laughs from that for years to come. We learned a lot and had a delicious meal and the setting was like something out of a movie. So incredibly beautiful!  I will highly recommend your classes to my friends and look forward to taking others in the future."
 
Cathy D., Sarasota, Florida


 RECIPE OF THE MONTH
 
 
  
HOME MADE TAGLIATELLE NOODLES 
DRESSED IN A SUMMER ZUCCHINI SAUCE
 
Ingredients for Pasta 
1/2 lb semola flour 
1/2 lb white flour 00 
2 eggs
a pinch of salt 
a drizzle of olive oil a cup of warm water.

Mix flours in a bowl or on a wooden (or marble) cutting board. Add salt. Make a mound with a small hole in the middle. Crack eggs into hole. Drizzle a bit of olive oil atop. Begin mixing with a folk then use hands to gather dough. Add warm water to moisten if need be.

Knead for 5 minutes until dough is soft and not sticking to hands. Make two balls and let sit for 15 minutes. Roll dough out with a rolling pin. Now, if you have a small pasta machine with applique for noodles then feed dough through the cutting machine. Otherwise, roll out dough to desired thickness (I like the dough to be relatively thin, which makes for a more delicate pasta), then use a hand cutter to cut dough into strips. Place strips on a big wooden board or plate, and dust with Semola flour to avoid dough sticking together. 

 

Sauce 
4 oblong or small round zucchini
3 cloves of garlic
1/4 cup olive oil (extra virgin)
4-6 zucchini blossoms (optional)
4 Italian plum tomatoes (optional)
1 cup of vegetable broth 
5-6 fresh basil leaves
salt, pepper
red hot pepper flakes (optional) 
 
Chop zucchini into bite size pieces or julienne strips. Chop garlic and sauté both in olive oil. Add chopped tomatoes (if using), blossoms and basil. Allow ingredients to sauté for 2-3 minutes. Add 1/2 vegetable broth, salt and pepper (and pepper flakes if using). Allow ingredients to simmer on medium heat for 6-7 minutes. 
 
Boil water for pasta. Add two palms of rock salt to boiling water. Add pasta. When pasta is al dente drain and let it fall into the sautéed veggies. Keep a cup of starchy pasta water aside. Mix pasta and veggies, adding a bit of water if need be. Garnish with four lightly deep fried zucchini blossoms. Serve. 


 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. 
Website: www.activegourmetholidays.com 
Skype: active.gourmet.holidays  
June 2016
June News from Active Gourmet Holidays
REWARD YOURSELF WITH A FABULOUS COOKING VACATION! June 2016


Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


Our June newsletter offers inspiring ideas for that culinary vacation you always wanted to take!

  

Our "Cook Like a Tuscan" cooking holiday features exceptional cooking instructors, delectable food, gorgeous views and fantastic accommodations. We invite you to treat yourself to this ever popular destination.  

Have you ever wanted to visit the incredible islands of Greece? How about considering our fabulous culinary escape "Cretan Delights"? Your host has a passion for Cretan cuisine and has a vast array of knowledge to make sure you experience authentic Greece.

And our "Gourmet Riojatour - Experience the unique gastronomy of Spain as well as fabulous wine tastings and education.


Please follow us on FACEBOOK where we share trip specials, new tours and recipes.

Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 
 
Cook Like a Tuscan  
  June 2016 News Cook Like a Tuscan
Tuscany, Italy - 3, 5 or 6 nights
Available year round
 
Stay in a gorgeous 17th Century Relais & Chateaux property located in the quiet countryside of Tuscany, just over one mile from the beautiful walled Etruscan town of Cortona which has been written about in the very popular Frances Mayes books. Enjoy an unforgettable cooking vacation with hands-on cooking classes taught by the chef/owner or one of the restaurant chefs. Immerse yourself in the breathtaking panoramas of this famed area of Italy. This promises to be an incredible experience. Also, new for 2016 please inquire about our new and special cooking program featuring cooking classes in each of the restaurants at this gorgeous hotel. 
 

June 2016 Cretan DelightsCretan Delights 
Crete, Greece - 6 nights
Available year round   
 
Cretan cuisine is amongst the healthiest diet in the world. Through this six night cooking vacation you will hone your skills in the kitchen through hands on cooking lessons, learning seafood, casserole, meat, veggie dishes and more. Stay in a 150 year old lovingly restored Cretan stonehouse which is surrounded by breathtaking views, an unspoiled landscape of rolling hills, olive groves and vineyard valleys, located only 15 minutes from Heraklion City and 20 minutes from the airport.
 
 

June 2016 News Gourmet RiojaGourmet Rioja
Rioja/Basque, Spain- 5 nights  
Available year round

Here's your chance to get hands-on experience preparing the unique gastronomy of Rioja. Learn from an expert, make the food yourself and then sit down to enjoy the result. Three inspiring meals over five days with wine tasting, too, to find the best wine to crown your achievements. There will also be short tours of hilltop villages, the vine-laden hills and plains, bodegas and a visit to two legendary viticultural dynasties of Rioja. 
 
 

  Client Testimonial 
 
 
    
  "Every part of the trip was fantastic! Everyone was so gracious and friendly and prompt, so delightful. So many wonderful memories and recipes brought home to enjoy here, thanks again for organizing such a great trip."
 
Sandi and Daniel S., St. Augustine, Florida
 RECIPE OF THE MONTH
 
 
 
  ZUCCHINI BALLS 
(or "Kolokithokeftedes" in Greek)
(" Savoring Crete"  Program
 
This is a very popular and tasty appetizer starter or main dish in Crete and Greece, and they go perfectly with ouzo, beer or wine. Simple, easy to make it in minutes and you have a great meal. 

The perfect "Kolokithokeftedes" must be fried until extra crispy on the outside while still preserving their creamy and rich texture on the inside.


JUNE 2016 NEWS - Crete Recipe

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes 

Ingredients: 

1 large zucchini, grated 
1 onion, grated 
1 middle size potato grated 
1 middle size tomato cut in small cubes 
1 egg 
1 table spoon parsley, finely chopped 
1 table spoon mint, finely chopped 
1 teaspoon salt 
1 pinch ground black pepper 
½ cup all-purpose flour, or as needed 
Olive oil for frying 

Directions / Preparation: 

Grate the zucchini and squeeze with your hands to remove water. Put in a bowl the egg, the onion, the grated potato and tomato in small cubes and mix. Add the mint, the parsley, the pepper and the salt. Add the flour and mix again. Make small balls with the mixture and roll them in the flour. 

Heat the oil in a frying pan to 375 degrees F (190 degrees C) and fry the zucchini balls. Serve hot with tomatoes, yogurt, or a spread of your preference.  


 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. 
Website: www.activegourmetholidays.com 
Skype: active.gourmet.holidays  
 
May 2016
May News from Active Gourmet Holidays
TUSCANY, APULIA AND GASCONY, FRANCE! MAY 2016


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


Active Gourmet Holidays brings you some sweet and savory tours this month. Take a look at our selections below. 

"Cooking, Hiking and Yoga in Tuscany" is the escape for you if you are looking for a beautiful accommodation, wonderful hosts, cooking classes and activity. If Apulia sounds appealing, please contact us for our special week long itinerary October 2-9, 2016. Enjoy a week of exploration, cooking classes, delicious food, five star accommodations and the warm hospitality of the Italian people. And we are happy to offer a special cooking experience in Southwest France, "Savory and Sweet Southwest France"Learn from two wonderful chefs in a delightful village in France.


Please follow us on FACEBOOK where we share trip specials, new tours and recipes. Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at www.activegourmetholidays.com.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 

May 2016 News Ck, Hk, Yoga TuscanyCooking, Hiking and Yoga in Tuscany 
Tuscany, Italy - 7 nights
Available May to October - Saturday to Saturday
 
If you are looking for breathtaking views of the Tuscan hillside, a tranquil environment in which to relax and "take it all in", a traditional Tuscan property with beautifully decorated rooms, hiking and cooking classes with the option of adding some yoga classes, look no further! This program features sightseeing to some of the area's most interesting places, hands on cooking classes with an entertaining and professional chef, wine tours and tastings including one led by your gracious English speaking host and a guided hike with a picnic lunch. Choose from a 4 or 7 night itinerary. This tour has it all!.
 

May 2016 News - Apulia Amazing Apulia
Apulia, Italy - 7nights
Available October 2-9, 2016 
 
Enjoy one week in Apulia discovering authentic villages,  enchanting landscapes and tasting the best food and wines. You will experience the warm hospitality of Southern Italy spending some time cooking and walking with your local hosts, while you staying in luxury accommodation both in Monopoli and in Lecce. Our friendly and professional tour leader will be with you for the whole week. 

 
 
 

May 2016 Savory and Sweet SW FranceSavory and Sweet Southwest France 
Gascony, France- 3 or 5 nights  
Available March to October

For an extraordinary cooking vacation, we invite you to a quaint village in southwest France. It is here where you will learn classic French recipes as well as the cuisine from the Gascony region. Your instructors are two talented and professional chefs. Classes will take place both at the cooking school which is on a hill overlooking beautiful fertile farmland, as well as in the nearby restaurant, walking distance from the school, where the owner here will provide his expertise as a French chef. Your lovely accommodations are right next door to the cooking school.
 
 

  Client Testimonial 
 
"SICILY MARKET VISIT AND COOKING CLASS"    
      
  "Dear JoAnn, I just wanted to let you know how much we enjoyed our cooking class in beautiful Taormina. The chef met us promptly at the arranged time and place. He is a charming and delightful host, teacher & waiter. He taught us not only how to prepare some wonderful & delicious dishes, but how to choose the best vegetables, fish & fruit. There were only the 4 of us taking the class, so it felt as if we were getting our own private lesson.  And private meal. Thanks so much for arranging this quality experience. All the best ."
 
Marian M., Acitrezza, Italy
 
May 2016 News - Client Remark 
 
"JOURNEY INTO NORMANDY"
 
Hi Jo-Ann, I am writing to let you know about our experience in Dieppe, Normandy. It was outstanding. Both hosts went out of their way to take care of us. They made us feel like long time friends with whom they were sharing their home. The home itself is exquisite and they were eager to share the origins of their many treasures. In addition they are very interesting to talk to and answered the many questions we had about France, its food and its people. The food was bountiful and wonderfully prepared. The cooking classes were very informative. I cannot recommend this place highly enough and I hope to return one day.  Thank you so much for setting this up". 
 
Cindy M., River Ridge, Louisiana  
 
"A TASTE OF PERU FOR FOODIES"
 
April 2016 News - Taste of Peru for Foodies 

 

"I had a very good time! I liked having a guide and a driver, mostly bc my mom is elderly- riding from place to place gave us some good down time because the days were pretty packed. Having the driver and guide took some stress off of me having to look out for my mom the whole time. Working with AGH was easy- they made things easy to do, like booking the inter country flights, taking the train etc."
 
Jen N., San Francisco, California 

 RECIPE OF THE MONTH
 
 
 
  SEARED SALMON WITH HOT & SOUR CUCUMBER 
(" French Cookery Classes"  Program
 
Serves 2 
Ingredients 
  • 2 supreme's of salmon
  • 1/3 of a cucumber
  • 60ml (1/4 cup) rice wine vinegar
  • 60g (1/2 cup) sugar
  • 1/2 fresh red chilli
  • 1/2 small onion
  • 1 tsp pink peppercorns
  • 1/2 clove garlic
  • 2 tbsp créme fraîche
  • 3 tbsp olive oil
May 2016 News - Recipe Photo 

Method

 
1. Peel cucumber, then thinly slice either on a mandolin or by hand, and place in a bowl.

2. Place rice wine vinegar, sugar, thinly sliced chilies and pink peppercorns into a saucepan and boil for 1 minute. Add the garlic and pour over the cucumber; gently mix making sure you don't break the cucumber. Season to taste and place in fridge for 4 to 6 hours.

3 . When your cucumber has rested for sufficient time, and you are ready to serve this dish, place a heavy based non-stick frying pan onto a high heat until hot. 

4 . Pour olive oil into the hot pan, and place the salmon presentation side down and fry until it is cooked halfway through the salmon. Turn the salmon and carry on cooking for around 1 minute, then turn off heat, leaving the salmon in the pan to finish cooking for around 2 to 3 minutes.

5. While the salmon is resting place the cucumber on to your plate, making sure some of the liquid is poured over it. Place salmon on top of the cucumber, spoon the créme fraîche over it (or mayonnaise if you prefer) and garnish with a bit of dill. It is now ready to serve.
Serving Suggestions 
The cucumber can be prepared the day before, but is best made 6 hours before using. The amount of chilli you use is up to you depending on how hot you like it. When buying pink peppercorns, as opposed to buying them dried, buy the jars of pink peppercorns in brine.
 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. 
Website: www.activegourmetholidays.com 
Skype: active.gourmet.holidays  
 
April 2016
April News from Active Gourmet Holidays
THIS MONTH WE TAKE YOU TO PERU, SPAIN AND ITALY! April 2016


Active Gourmet HolidaysGreetings from Active Gourmet Holidays!

"A Taste of Peru for Foodies" has proven to be one of our clients' favorite foodie tours, providing delectable cuisine in this huge culinary destination. Our "Discovery of the Amalfi Coast" tour allows you to learn techniques and recipes from a Michelin star chef in a breathtaking setting, whereas our "La Rioja Wine Discovery

introduces you to the delicious wines of this special region of Spain, with exclusive winery visits and premium wine tastings, and guided walking tours. 


Please follow us on FACEBOOK where we share trip specials, new tours and recipes.

Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 

April 2016 News - Discovery of the Amalfi Coast
Discovery of the Amalfi Coast 
Amalfi Coast, Italy - 7 nights
Available April to October - Sunday to Sunday
 
Have you ever had the opportunity to work with a Michelin star chef in preparing delectable dishes? With your chef, you will savor the freshest vegetables, meats and cheeses in your hands on cooking classes. They will put your taste buds to the test and improve your ability in the kitchen. Daily gourmet excursions and visits will enchant your visit on the Amalfi Coast. Your home for the week long adventure will be in a 4 star hotel in downtown Sorrento with cooking classes taking place within walking distance at a beautiful villa. This is a full immersion discovery into the cuisine of this breathtaking region of Italy!
 

April 2016 News - Taste of Peru for FoodiesA Taste of Peru for Foodies
Lima/Cusco, Peru - 7 nights
Available year round
 
Experience and learn how to cook the most important dishes of a culture that has more than 1000 years of legacy from mixing many techniques and ingredients from many parts of the world. Discover one of the New World's Seven Wonders: Machu Picchu; and get there walking through the same path once used by the Incas. You will also horseback ride around Inca streets of Cusco and walk around the Colonial buildings of Lima; this will be mixed with a touch of adventure biking along the Sacred Valley of the Incas through their ancient paths and rafting their golden rivers. A millenary culture, majestic geography and friendly people are the framework of one of the trendiest cuisines in the world.
 
 

April 2016 News - La Rioja Wine DiscoveryLa Rioja Wine Discovery
La Rioja, Spain - 4 nights  
Available year round

Welcome to La Rioja, an internationally famous region for its acclaimed wines and gastronomy. Join us for an outstanding gourmet wine vacation, tailor-made for groups or individuals who would like to enjoy excellent wine and amazing food. Visit La Rioja, one of the most famous and prestigious wine-producing areas in the world. Choose the fixed departure date for the actual Rioja Wine Festival which takes place annually in September or choose any other dates year round.
 
 

 Client Testimonial 
 
"THE FLAVOURS OF TUSCANY"  
 
Client Remark - April 2016 News  
   
 "I had paid for a one week cooking school near Tuscany and had arranged my entire stay in Italy around those dates, when I received word that it was cancelled. I put myself in Jo-Ann's hands, told her my whole story and she searched for a quality school that had a program in Tuscany for exactly the same dates! My vacation was saved, and she found me the best quality program in the world. I ended up much better off. She rescued me from a moment that felt like the end of the world, and handled me with kindness, encouragement, reassurance and efficiency. She stayed in touch until I arrived safely. Thank you Jo-Ann!"
 
Kathryn H., Berkeley, California
 RECIPE OF THE MONTH
 
 
 
 PICI PASTA WTH RADICCHIO SAUCE AND WALNUTS 
 
Ingredients for 4 people:

1 onion
1 "Chioggia" radicchio head (the red round one)
Salt and pepper 
4 tbsp olive oil
50gr (2 oz.) Parmesan
50gr (2 oz.) shelled walnuts
1 cup cream
500gr (1 lb.) pici

April 2016 News - Recipe - Cooking, Hiking, Yoga Tuscany 

Chop the onion and stir it in a pan with olive oil.

Wash and drain the radicchio then cut it in very thin stripes. Add it to the onion, season with salt and pepper, stir and let sauté for about fifteen minutes until is cooked. Separately blend grated Parmesan cheese, walnuts and cream. Mix them with the radicchio sauce.

Meanwhile cook the pici-pasta in salted boiling water for a few minutes, follow the given boiling time on the package. If pici are homemade, they will cook in 4-5 min. Add the pici to the sauce, stir them, season with some salt and pepper if needed and serve.
 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
March 2016
March News from Active Gourmet Holidays
AIRFARES ARE DOWN - NOW IS THE TIME! March 2016


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


What better time to make travel plans? Airfares are down so it's a great excuse to finally take that culinary trip! Take a look at our selections below. 

"Santorini's Treasures" is the trip for you if you are looking for heaven on earth. There is a reason why people say Santorini is one of the most beautiful places in the world. Or try our "Enchanting Apulia" tour offering cooking classes and discovery of this wonderful area on the Adriatic part of Italy. And if cycling is your thing, look into our "The Cycling Gourmettour in Tuscany.  


Please follow us on FACEBOOK where we share trip ideas, new tours and recipes.

Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at www.activegourmetholidays.com.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 

March 2016 News - SantoriniSantorini's Treasures 
Santorini, Greece - 7 nights
Available May to July, September to October
 
There is a good reason why, when people speak of Santorini, they have a difficult time finding the words to describe its beauty. Active Gourmet Holidays is pleased to exclusively offer this incredible culinary journey to our clients. While on this spectacular island you will enjoy cooking classes to learn about the Greek cuisine and will also learn about the oldest vineyards in the world through wine education and tastings. You will stay in a beautiful superior hotel and will even have a sunset sailing tour to see the island from another vantage point. It doesn't get any better than this!
 

March 2016 News ApuliaEnchanting Apulia
Apulia, Italy - 5 nights
Available year round  
 
This enchanting region of southern Italy is a destination that you do not want to miss. It is located in the south eastern tip of the Italian peninsula and forms the "heel" of the boot of Italy. Apulia (or "Puglia" in Italian) is one of the richest archaelogical regions in Italy. During this five night stay, you will stay in two four star accommodations. One hotel is located in a small village and the other is a historic mansion in the Salento region, the southernmost area. You will be able to experience the area through guided visits to points of interest and of course you will be immersed in the area by indulging in the delicious cuisine this area offers through cooking classes and tastings of local products.
 
 

March 2016 News - Cycling GourmetThe Cycling Gourmet
Tuscany, Italy- 6 nights  
Available year round

Join us in Tuscany for a memorable cycling holiday with gourmet experiences. This  tour is run by specialists in private custom luxury cycle tours throughout Tuscany and beyond. Choose the tour below or if you prefer we can design a custom or different tour for you and your group.
 
 

 Client Testimonial 
 
"COOKING IN THE DORDOGNE"
 
Jo Ann at AGH helped us to select the kind of tour we were looking for. On arrival we found our location, near Fongrave, France to be all that we had hoped. The house was a redone/redecorated, complete with pool, farm house from 1850. Our hostess was absoluely wonderful, looking to make our experience one filled with memories to cherish. She succeeded and then some. We already miss her! We can't think of anything to have made this experience any better. It was superb!
 
Mike and Pam P., Blue Ridge, Virginia
 
March 2016 News - Dordogne Patio 

 
   
 "We had the best time ever. Beautiful home to stay in, very warm welcome from our hostess and all her friends that we did the cooking/wine tasting with. You cook up these amazing meals, then the best part is you sit around the table in these lovely homes eating drinking telling stories and laughing. I would and I have already recommended this holiday. Top 10!!!
Plus the countryside is to die for.........I will be going back for sure. Many thanks...xx
."
 
Lexi C., Norfolk, United Kingdom
 
March 2016 News - Client Remark - Recipe 
 
 

"The trip was absolutely fabulous I loved it! I have the best time ever!
Thank you so much again for organizing this trip for me. I really appreciate it!"

Regina M., Shanghai, China


 RECIPE OF THE MONTH
 
 
 
 CALAMARES RELLENOS 
(Stuffed Squid)
 
INGREDIENTS:
 
Serves 4
Ingredients
 
(For the squid)                                                  
2 squid, 275g each                                           
4 tbsp extra virgin olive oil                                
1 small onion, finely chopped                          
2 garlic cloves, finely chopped                        
50g Serrano ham, finely diced                          
75g long grain rice                                           
2 tbsp raisons chopped                                    
2 tbsp parsley, finely chopped
½ small egg, beaten
Plain flour for dusting
250ml white wine
1 bay leaf
 
(For the tomato sauce)
200g chopped skinned tomatoes (or canned)
cayenne pepper and paprika
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves
March 2016 News - Calamares Rellenos 
 
METHOD:

Method
1.     Make the sauce. Heat the oil in a casserole large enough to take the squid. Cook gently the onion and garlic over a low heat. Add the tomatoes and cook for about 15 minutes. Season with salt, pepper, paprika and cayenne pepper.
2.     Prepare the squid. Use the tentacles to pull out the body. Cut off the tentacles, discarding the eyes and everything below. Reach inside the pouch and pull out the gill, the transparent cartilage and discard. Chop the fins and rinse the bodies.
3.     Heat half the oil in a pan and gently fry the onion and garlic together. Add the ham and squid tentacles and fry. Off the heat, stir in the rice, chopped raisons and parsley. Season well and add the egg to bind the ingredients
4.     Spoon the mixture into the squid bodies and close the opening with a cocktail stick. Dry the bodies with kitchen paper, then flour them lightly. Heat the remaining oil in a frying pan and fry the squid turning until coloured on all sides.
5.     Remove the squid from the pan and arrange them in the tomatoes sauce. Add the wine and the bay leaf. Cover the casserole tightly and simmer for about 30 minutes, turning the squid over half way through cooking it. The sauce does not cover the squid completely.
6.     Serve the squid sliced into rings on the sauce and garnish with parsley leaves.
 
 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
February 2016
February News from Active Gourmet Holidays
THIS IS THE TIME TO BOOK THAT CULINARY TRIP! February 2016


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


Active Gourmet Holidays highlights a few of our delicious tours below.

"Amalfi Coast Immersion" provides an incredible culinary escape in a beautiful location on the Amalfi Coast. And if you are looking for something active, try our "Peruvian Cooking and Trekking Adventure" tour which combines incredible Peruvian cuisine with outdoor activity. Lastly, we feature a Tuscan escape with beautiful accommodations, entertaining chefs and a chance to discover this beautiful area through excursions. "Authentic Tuscan Cooking". 


Please follow us on FACEBOOK where we share trip specials, new tours and recipes.

Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 

Feb 2016 News Amalfi Coast ImmersionAmalfi Coast Immersion 
Amalfi Coast, Italy - 3 or 5 nights
Available April to October - Sunday to Friday
 
Immerse yourself into Italian living by visiting this little fishing village situated in an enchanting location among the beautiful inlets of the breathtaking Amalfi Coast. Nicely located just a couple of miles from Positano and about 6 miles from Amalfi, your home for this cooking holiday is a prestigious seaside resort with a beautiful rooftop pool. Learn traditional regional cuisine along with a few modern twists from your talented and passionate instructors.
 

Feb 2016 News - Peruvian Ckg and TrekkingPeruvian Cooking and Trekking Adventure

Lima/Cusco, Peru - 7 nights
Available year round  
 
Experience and learn how to cook the most important dishes of a culture that has more than 1000 years of legacy from mixing many techniques and ingredients from many parts of the world. Discover one of the New World's Seven Wonders: Machu Picchu; and get there walking through the same path once used by the Incas. You will also horseback ride around Inca streets of Cusco and walk around the Colonial buildings of Lima; this will be mixed with a touch of adventure biking along the Sacred Valley of the Incas through their ancient paths and rafting their golden rivers. A millenary culture, majestic geography and friendly people are the framework of one of the trendiest cuisines in the world.
 
 

Feb 2016 News Authentic Tuscan CookingAuthentic Tuscan Cooking
Tuscany, Italy - 7 nights  
Available year round - Saturday to Saturday

This culinary program is perfect for those who are lovers of all that is Tuscan - the charming medieval towns, the centuries old traditions, the people and their culture, the art and of course, the great food and wine!! You will enjoy hands-on cooking courses learning the art of Tuscan cuisine from our wonderful chefs in an original kitchen of a 14th century villa. Interested in cycling the hills of Tuscany? We also offer cycling days and we will just adjust the itinerary for you to include this activity. Just ask about the details and see a sample itinerary below!
 
 

 Client Testimonial 
 
"COOKING IN PARIS"   
 
"My instructor was knowledgeable, humorous and kind. She was serious about the food and techniques which illustrates her care for cooking. We learned a lot and had all of our questions answered. And Omg the chocolate fondant/moelleux was the BEST!! And it's so easy to make!"Feb 2016 News - Client Remark - Lisa G. paris   
Lisa G., New York, New York
 
 RECIPE OF THE MONTH
 
 

 

 MOELLEUX AU CHOCOLATE 

("Cooking in ParisProgram
 
 
INGREDIENTS: (Serves 6-8)

6 oz. light brown sugar
6 oz. butter
6 oz. good dark chocolate (70%)
6 eggs
3 oz. flour
soft butter (for mold)
flour (for mold)

Feb 2016 News Recipe - Paris Moelleux
 
METHOD:

1. Slowly melt the chocolate with butter on stove (use a casserole with water)
2. Mix flour and sugar in a bowl
3. Beat eggs
4. Add eggs (not on stove) to the chocolate, mixed well, add the mix of sugar and flour
5. Butter and flour the molds (use aluminum cups)
6. Add the preparation and let rest in the fridge for 1 to 2 hours (it will last up to 3 days in the fridge)
7. Cook in a hot oven for 10 minutes at 350 F. Let rest 3 minutes and then serve upside down on your plate
8. Serve with fresh berries, ice cream, fruit sauce, etc.
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
January 2016
January News from Active Gourmet Holidays
LET 2016 BE YOUR MOST DELICIOUS YEAR YET! January 2016


 Active Gourmet HolidaysHappy New Year from Active Gourmet Holidays!


Make 2016 your year to take that dream culinary and cooking vacation. Choose from over 100 delicious tours to Italy, France, Spain, Greece, Portugal, Peru and Morocco. Happy New Year! 

"Sevilla and Beyond" offers a 2 or 5 night option for experiencing this tasty area. And Abruzzo may not be the first Italy tourist destination but it is gaining popularity, but still maintaining its charm. Consider our "Charming Abruzzo" tour. Greece is a top travel destination and gastronomical speaking, a major foodie destination. Check our our "Cretan Delights". 


Please follow us on FACEBOOK where we share trip specials, new tours and recipes.

Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 

Jan 2016 News Cretan DelightsCretan Delights 
Crete, Greece - 6 nights
Available April to October - Sunday to Saturday
 
Cretan cuisine is amongst the healthiest diet in the world. Through this six night cooking vacation you will hone your skills in the kitchen through hands on cooking lessons, learning seafood, casserole, meat, veggie dishes and more. Stay in a 150 year old lovingly restored Cretan stonehouse which is surrounded by breathtaking views, an unspoiled landscape of rolling hills, olive groves and vineyard valleys, located only 15 minutes from Heraklion City and 20 minutes from the airport.
 

Jan 2016 Sevilla and BeyondSevilla and Beyond
Seville, Spain - 2 or 5 nights
Available year round  
 
The city of Seville is renowned for its fascinating history and wealth of beautiful buildings, but most of all for its fine culinary traditions which are strongly influenced by its Moorish past. We offer you two options: a short two night break which wiill immerse you in the colors, flavors and textures of Andalusian cuisine or a five night tour, which will help you discover the astonishing array of places to eat and drink in this wonderful region as the two night tour, but taking you beyond Seville, into Aracena, Jerez, Cadiz, Grazalema and Arcos. Both options feature a hands-on cooking class with a professional chef.
 
 

Jan 2016 News Charming AbruzzoCharming Abruzzo
Abruzzo, Italy - 6 nights  
Available June, July, September - Sunday to Saturday

Southern Italy is one of the most beautiful areas of Italy. During this six night culinary and exploration tour you will get to known this incredible region through its cuisine, its people, its landscapes and its traditions. During the week you will have the unique opportunity to visit the local trabocchi "fishing houses" located on the Adriatic Sea. You will meet a native fisherman and his family and enjoy a delicious meal with them. Although a moutainious region, you will have the chance to discover the mountains and ocean, returning home with memories that last a lifetime..
 
 

 CLIENT TESTIMONIALS
 
 
"We had an absolutely amazing time during our cooking holiday. The hosts, the location, the food and the whole experience was a dream come true. I have prepared some of the dishes since coming back home and they always remind me of our fantastic trip and more."
 
Danielle and Ashley P., Ontario, Canada
 
 
 
Jan 2016 News - Client Remark  
 
"Carol was the perfect hostess and guide. The accommodations were beautiful. Not only is the interior full of family French antiques and heirlooms but the outer gardens are breath-taking. She took us to markets, wineries, and site seeing in St. Emilion. The knowledge she has of the area is quite astounding making her an excellent tour guide. She knows so many people in the St. Quentin de Baron/Bordeaux area she was even able to set up a boules evening for us with the local Moulonaise Boules club. The club was so friendly, creating a reception for us of food and wine, that we've invited them to come to our island to play this fall. It was our 40th anniversary trip and Carol made it the best vacation we've ever taken.
 
Anna O., Fernandina Beach, Florida
 
 
 
Our entire group had a fabulous time. From the hosts, to the chef, to the accommodations, we could not have been more satisfied. I would do it all over again, in a heartbeat. A truly memorable trip was had by all!
 
Andrea C., Fargo, North Dakota

 RECIPE OF THE MONTH
 
 
 
 BAKED COD WITH A MUSSEL BUTTER SAUCE  
("French Cookery ClassesProgram

Ingredients (1 portion)
  • 150g (5 oz.) piece of cod fillet
  • 300g (10 oz.) mussels
  • 35g (3.5 tbsp) butter
  • 75ml white wine
  • 1 tbsp chopped chives
  • 1 tbsp tomato concasse (see method)
  • lemon juice to taste

Jan 2016 News - Recipe - French Cookery Classes 

Method
1. Place cod on buttered tray, brush butter over the top of the fillet and season with salt & pepper. Cover with tin foil or parchment paper. Pre-heat oven to 180°C/350°F

2. Prep mussels by first making sure they are all alive (closed or willing to close when tapped on bench), then removing beards and wash them.

3. Heat a large saucepan (that has a lid) until very hot, add the mussels followed by the white wine. Put lid on and shake pan over the heat until all the mussels have opened. Remove from heat, take the mussels out of the shells and set aside.

4. Strain the juice from the mussels and reduce in a small saucepan to half the amount. Whisk in butter and a little lemon juice, when ready to serve add tomato concasse, (tomatoes that have been peeled, deseeded and cut into 5ml square pieces) chives and finally the mussels.

5. To cook the cod place in hot oven until the fish is just cooked and you can just prise the flakes of fish apart. Place in large bowl, spoon sauce over & around it and garnish with fresh herbs.

Serving Suggestions
Main course dish, crushed new potatoes or fresh new potatoes would go very well with it.

Advanced Preparation
Needs to be prepared to order to retain the fresh flavours.

 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
December 2015
December News from Active Gourmet Holidays
GIVE THE GIFT OF TRAVEL! December 2015


Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


The holidays are here so why not give the gift of travel for your loved one? Choose from over 100 tours, including residential programs or day cooking classes if you already have accommodations.  

"Authentic Marrakech" is sure to delight you with the beautiful accommodations and incredible and knowledgeable hostess. Our "Active Foodie in Provence" provides the right amount of foodie tours, cooking classes and discovery of the gorgeous region of France. Our "Culinary Delights of Andalusia" provides you the opportunity to stay in a typical "finca" farmhouse in rural Spain and take cooking classes with a wonderful chef.


Please follow us on FACEBOOK where we share trip specials, new tours and recipes.

Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 
 
Dec 2015 News - Authentic MarrakechAuthentic Marrakech 
Marrakech, Morocco - 7 nights
Available year round - Saturday to Saturday
 
For an authentic look into Moroccan life, take a look at this tour! You will stay in a beautifully furnished riad (an authentic Moroccan home) and take hands on cooking classes in a well designed spacious kitchen where each student has his/her own prep space. Your host has a vivacious personality and will teach you a variety of delicious Moroccan dishes. You will also experience a trip to the market to buy your ingredients, but not before learning a bit of Arabic so you can converse with the locals! Your hosts are very generous and will do their best to immerse you in the customs, foods and flavors of this magical city..
 

Dec 2015 News - Active Foodie ProvenceActive Foodie in Provence
Provence, France - 4 or 6 nights
Available March to October  
 
Are you an active person who loves food, treasures good wine and craves discovery? This program based in the historical city of Aix-en-Provence combines artisan food visits, a picnic day with hiking, a cooking class and great cuisine all the while staying in the heart of Aix in Provence. You will learn to prepare authentic and delicious Provençal cuisine with a local chef, along with getting to know this wonderful area of Provence through guided tours. You will also learn about olive oil, goat cheese, truffles and wine - just some of the many delicacies of this region.
 
 

Dec 2015 News - Culinary Delights of AndalusiaCulinary Delights of Andalusia
Andalusia, Spain - 4 nights  
Available February to November

Come join us for cooking classes with a talented chef in a small hilltop Moorish village overlooking a romantic turquoise-colored lake which lies in Parque Natural de las Sierras Subbéticas in the southern part of Córdoba province. It is an incredibly beautiful region and yet it is still relatively unexplored.
 
 

 Client Testimonial 
 
AUTHENTIC MARRAKECH
 
 "It was a fabulous experience. This was the second adventure I have scheduled through AGH and there is a reason why! When I've scheduled both trips, the ease of the experience and accessibility was a class above the rest."
 
Kimberly A., Nevada City, California

THE PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON
 
Dec 2015 News - Client - Perfumes Tour
 
COOKING IN THE DORDOGNE
 
"Great accommodations, wonderful and warm people, memorable cooking lessons, amazing food at all meals, beautiful landscapes." 
 
Leslye D., Houston, Texas
 

MARSEILLE COOKING CLASS
"Wonderful experience in Marseille, great hosts, lovely cooking experience and overall really enjoyable experience."
Michael L., Ireland
 
 RECIPE OF THE MONTH
 
 
 
 ARTICHOKES BARIGOULE PROVENCAL STYLE 
 
INGREDIENTS (for 6 persons)
 
- 24 rather small purple artichokes
- 3 onions
- 10 carrots
- 2 lemons           
- 10 small cloves of garlic
- 300 gr (about 10.5 oz) f salted pork (petit salé) or bacon
- a dozen small potatoes
- Parsley

Dec 2015 News Recipe - Artichokes Provence 

Preparation for all artichokes:  Take off the first layers of the artichoke leaves. Cut off the top half of the leaves left. Take the choke out. Keep only two inches worth of the stalk. Peel the stalk until no more green appears. Keep the prepared artichokes in a water bowl including two lemon juices. If the artichokes are not of a similar size cut the bigger ones in two. 

In a cooking pot, pour 3 tsp worth of olive oil, and once it is warm add the diced onions, the diced pork, the sliced carrots and the garlic with its clove. Add very little salt, a bit more pepper and stir for 5 minutes on a medium-high fire. Add a glass of dry white wine and a glass of water. When nearly boiling add the artichokes and the potatoes, lower your fire on medium low and cover your pot. Artichokes and potatoes have to be of a similar size. When nearly boiling again, put your fire on low. 

Depending on the size of the artichokes the cooking time varies from 20 to 30 minutes. Check early on the cooking status by piercing an artichoke with a pointed knife. When cooked, the artichoke will fall off your knife as you pull it up. You want your artichokes to be cooked but still firm.  When serving spread some diced parsley on each plate.
 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
November 2015
Hi, just a reminder that you're receiving this email because you have expressed an interest in Active Gourmet Holidays, LLC. Don't forget to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your address book so we'll be sure to land in your inbox!
 
You may unsubscribe if you no longer wish to receive our emails.

November News from Active Gourmet Holidays
GIVE THE GIFT OF "FOODIE TRAVEL"! November 2015

 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!

The holidays are fast approaching and what better way to say I LOVE YOU than to give a culinary vacation to that person in your life that is passionate about food and travel? Choose from Italy, France, Greece, Spain, Portugal, Peru or Morocco. 
 
November's newsletter features a 3 night stay in Provence "Captivating Provence", a day cooking class experience in the South of France "Culinary Escapes in the South of France
" and a 5 night stay in Andalusia, Spain "Los Pueblos Blancos of Andalusia". 

Please follow us on FACEBOOK where we share trip specials, new tours and recipes.
Click here to LIKE US and please share photos of your trip!www.facebook.com/ActiveGourmetHolidays
 
For more information on specific tours or pricing, pleaseemail Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!
 
 

AGH Nov 2015 News Captivating ProvenceCaptivating Provence 
Luberon, France - 3 nights
Available May to December  (excluding July and August)
 
Treat yourself to a three night stay in a Relais and Chateaux accommodation in the Luberon. Enjoy cooking classes from a talented two star chef, wine tastings and gourmet meals. This is a perfect little escape if you'd like to visit other parts of France with a short stay in this beautiful area of Provence.
 

AGH Nov 2015 News Culinary Escapes South of FranceCulinary Escapes in the South of France
Uzés, France
Available April through October  
 
Looking for a fun, convivial foodie loving, learning experience in the south of France? Join us for a taste of Provencal and Mediterranean cuisine at a cooking school with hands on lessons taught in English by a French chef who has more than 30 years of food experience. Choose from a market class, a cheese and wine pairing course, a fish and seafood class and if you have a small group, why not arrange a private cooking class? !
 
 

Nov AGH News - Los Pueblos BlancosLos Pueblos Blancos of 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.
 
 

 Client Testimonial 
 
"BON APPETIT BRITTANY"  
 
Nov 2015 AGH News - Client Remark  
   
 "A thoroughly enjoyable and educational experience. The week long cooking school was one of the best trips I have been on and the experience was all because of the host and his ability (and patience) in sharing his knowledge and skill. The location of the school is idyllic and within an hours drive of several different sites. Bring a healthy appetite, camera, shoes (to walk some of it off!) and the desire to have fun and to prepare and eat great food and you won't be disappointed!"
 
 RECIPE OF THE MONTH
 
 
 
BLINIS WITH SMOKED SALMON 
("French Cookery ClassesProgram
 
Ingredients
  • 175g (3/4 cup) wholemeal flour
  • 1 tbs caster sugar
  • ½ tbs salt
  • 100g (3.5 oz.) butter (melted)
  • 2 eggs
  • 105ml (1/2 cup) full fat milk
  • 5g fresh yeast
  • 2 tbs fresh dill chopped
  • crème fraîche to garnish
  • smoked salmon (½ slice per blini)
Nov 2015 News - Recipe French Cookery Classes
 
Method

1. In a large mixing bowl add the flour, sugar, salt, melted butter and the two egg yolks (reserve the egg whites for later).

2. Warm the milk until it is medium hot, it must not be scalding, dissolve the yeast into the warm milk with a whisk.

3. Beat the milk into the bowl with the dry ingredients, butter & yolks and beat until smooth. Leave in a warm place to prove until it has doubled in size.
4. Beat the egg whites until they form peaks, then fold into the mixture with the chopped dill.

5. Heat a non-stick frying pan with about ½cm of cooking oil until it is hot and then using a teaspoon, drop spoon-fulls of the mixture into the pan. Cook until golden brown on both sides then transfer to absorbant paper towels to rest until you are ready to use.

6. To fold the smoked salmon, first cut the salmon into a strip approx 10cm wide, then holding both ends, twist one end and then gently wrap it around your finger. Place carefully on your blini, garnish with a bit of crème fraîche and a sprig of dill.
 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
Forward this email

This email was sent to This email address is being protected from spambots. You need JavaScript enabled to view it. by This email address is being protected from spambots. You need JavaScript enabled to view it.  

Active Gourmet Holidays, LLC | One Gaidosz Way | Derby | CT | 06418
October 2015
Hi, just a reminder that you're receiving this email because you have expressed an interest in Active Gourmet Holidays, LLC. Don't forget to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your address book so we'll be sure to land in your inbox!
 
You may unsubscribe if you no longer wish to receive our emails.

October News from Active Gourmet Holidays
ISLANDS, MARKETS, COOKING AND CYCLING - WE HAVE IT ALL! October 2015


Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


Autumn is upon us and it's not too late to take a fall culinary trip. Look at our Greece, France and Spain tours below. 

Already have a place to stay in France? Why not experience a market visit and cooking class with a native Frenchman with ourAix-en-Provence Market and Cooking? And read our testimonial below from a family who just experienced our "Essence of Greece" tour. It's the perfect time to plan a trip to Greece. Inquire about our promotion running for the month of October for two of our Greece tours, Savoring Crete and Cretan Delights - a HUGE savings!

Are you and your friends cyclists? Try our stunning cycling tour in medieval Spain,"Cycling Medieval Catalonia"

This month's recipe hails from Normandy and is a fabulous program with gracious hosts. "Journey into Normandy". 


Please follow us on FACEBOOK where we share trip specials, new tours and recipes.

Click here to LIKE US and please share photos of your trip!www.facebook.com/ActiveGourmetHolidays

For more information on specific tours or pricing, pleaseemail Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 
 
Oct 2015 AGH News PorosEssence of Greece 
Poros Island, Greece - 7 nights
Available April to October - Saturday to Saturday
 
This week long culinary tour of Greece features fabulous food and excellent wines, colorful open-air markets bursting with gorgeous local products and four unique hands-on cooking classes that explore the healthiest and most delicious food in the world in one of the world's most captivating destinations. Nothing can bring you closer to the essence of Greece than this fantastic hands-on cooking vacation. This culinary tour takes you way beyond the usual tourist experience to get to know the real Greece - tasting, smelling, seeing, touching and learning how to create delicious, authentic Greek dishes yourself.
 

Oct 2015 AGH News - AixenProvenceAix-en-Provence Market and Cooking
Aix-en-Provence, France 
Available April to October  
 
Aix-en-Provence is a wonderful Provençal town, known for being the home of Cézanne. While visiting this area, why not experience it by taking a cooking class with a talented and passionate Frenchman, born and raised in Marseille? He learned to cook through his mother and both of his grandmothers. You will meet in Aix-en-Provence and will then be led through the market to choose the fresh ingredients for your cooking class, which takes place in his countryside home with an organic garden. A delicious way to spend a day!
 
 

Oct 2015 AGH News - Cycling Med CataloniaCycling Medieval Catalonia
Catalonia, Spain - 6 nights  
Available year round

This six night cycling tour is a perfect way to explore the quieter and less travelled areas of this fascinating region of Catalonia. The tour starts in Girona city and winds its way gently through the undulating and ever changing scenery of the Baix Emporda. You will stay at 4 different hotels located in the medieval villages of Girona, Sant Feliu de Guixols, Llafranc and Monells. All of the cycling takes place on quiet country roads that are part of the Baix Emporda Cycle Network.
 
 

 Client Testimonials
 
 
"ESSENCE OF GREECE"
 
"Our trip to Poros Greece was the best vacation we have ever had. Our three children (ages 11, 9, 6) cooked with us the whole time, the people were warm and welcoming, and all of the extra activities - sightseeing, swimming, touring was perfect. The food is among the best we have ever had and we have been actively cooking the recipes since we came home. Our highest recommendations and we look forward to another trip with Active Gourmet Holidays."
 
Oct 2015 AGH News - testimonials 
 
"DELICIOUS SICILY"
 
"We arrived at the host's home for 08.20. Once everyone had arrived for the cookery class we headed off to the local market where the host had shopped for her produce. Whilst being driven to/from the market we were told about the history of the buildings in Palermo. On return to the host's home we gathered into the kitchen where we cooked as a group. Everyone in the group was extremely friendly and we all got on very well. The food we ate consisted off panelle, pasta, swordfish with salad and for dessert a blancmange. The host also supplied lovely red /white wine for us all."
 
Oct 2015 AGH News - market_testimonial 
 
"DISCOVERY OF THE AMALFI COAST"   
   
 "Despite my spur of the moment decision to go to Italy on a cooking tour during peak season, Active Gourmet Holidays managed to find me a perfect tour to be a part of... Discovery of the Amalfi Coast, 7 nights 8 days. I loved that everything was so organised and went incredibly smoothly. I love Italy and its people... The oppressive summer heat... not so much... Thankfully all of the Mercedes cars were equipped with air conditioning and in most cases water to quench your thirst. The cooking sessions were most enjoyable. Loved the two chefs and the beautiful villa we were transported to, to discover the delights of Neapolitan cooking. All in all, it was a fabulous week... Filled with variety, history, beautiful sights and, of course, exquisite food!!"
 
 RECIPE OF THE MONTH
 
 
 
 CIDER FARM CHICKEN 
("Journey into NormandyProgram
 
Ingredients: Yields 4 servings

4 chicken thighs  
1 shallot 
4 apples  
1 bottle Normandy dry cider
3 tbsp. butter   
3 tbsp. crème fraiche  
3 tbsp. flour
1 small glass calvados
1 tbsp. sugar
1 tbsp. honey  
 
Oct 2015 AGH News - Recipe-Normandy
  • Dredge the chicken thighs in the flour. Heat the butter in a skillet and brown the pieces of chicken on a medium heat until golden on all sides. Remove the chicken thighs from the pan, keep warm.
  • Peel and thinly slice the shallot and slowly cook it in the skillet until it becomes soft and transparent. Return the chicken to the skillet. Turn the heat up for a few minutes, add the calvados and flambé.
  • Once the flames have died, scrape the bottom of the skillet to retrieve the meat juices and cover the chicken with the cider. Adjust the seasoning, cover and simmer for 40 minutes.
  • Once the chicken is cooked, set the pieces aside, keep warm. Reduce the sauce by a half, thicken it with the cream, adjust the seasoning and return the chicken to the sauce for a few minutes to heat through.
  • Serve with pieces of apple caramelized in the sugar and honey.
  Tip: When you're ready to flambé the chicken, remember of switch off your extractor hood, otherwise you might set fire to the kitchen. You can mellow the cider taste by adding a teaspoon of sugar to the sauce mid-way through the cooking time.
 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
Forward this email

This email was sent to This email address is being protected from spambots. You need JavaScript enabled to view it. by This email address is being protected from spambots. You need JavaScript enabled to view it.  

Active Gourmet Holidays, LLC | One Gaidosz Way | Derby | CT | 06418
September 2015

September News from Active Gourmet Holidays
HOLIDAY ESCAPE? September 2015

Active Gourmet HolidaysGreetings from Active Gourmet Holidays!
 
Looking for a place to escape for the holidays? How about our Bon Appétit Brittany tour running December 27-January 2, 2016? Or have you considered spending Christmas and New Year's in Greece? Check out our Savoring CreteInquire about the special during December 21-27 and December 28-January 3, 2016.
 
Our September recipe comes from our Provence chef - one of our most popular cooking class experiences, Cooking in Provence
 
Please follow us on FACEBOOK where we share trip specials, new tours and recipes.
Click here to LIKE US and please share photos of your trip!www.facebook.com/ActiveGourmetHolidays
 
For more information on specific tours or pricing, pleaseemail Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.
 
To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!
 
 

Sept 2015 AGH News - Bon Appetit BrittanyBon Appétit Brittany 
Brittany, France - 6 nights
Available March to December
 
If you are serious about learning how to prepare French and modern European food, then this six night cooking vacation is the one for you! Learn from an experienced Michelin trained chef who invites you into his kitchen to share his techniques, tips, presentation skills and recipes through his enjoyable hands on cooking classes. This is for the beginner or advanced so all levels are welcome! You will stay in a nearby local guest house in a medieval village, with rolling hills, lovely people and outstanding gastronomy. What are you waiting for?.
 

Sept 2015 News - PerfumesThe Perfumes, Colours and Flavours of the Luberon
Provence, France - 5 nights
Available March to November  
 
Learn to cook in the Luberon from a wonderful chef who will also be your guide and host for the week. You will have the time of your life as you stay in a beautifully restored and furnished home, take hands-on cooking classes and see all the important sites in this very picturesque part of Provence. The program is five nights but feel free to stay an additional night or two since the accommodation is gorgeous and well situated to vist the area.
 
 

Sept 2015 News - Costa del SolGastronomy in Costa del Sol
Costa del Sol, Spain - 4 or 6 nights  
Available year round

 
Join us for an extraordinary gastronomic experience based in the beautiful Costa del Sol, Andalucía, Spain. You will be surrounded by a professional staff with one goal in mind: to create the most memorable gastronomic holiday for you that will exceed your expectations and ensure at all times that your are completey satisfied. Choose from a four or six night program but we also offer tapas tours, team building corporate days, wine and sherry tours and artisan visits. Looking for a private chef to cook a fabulous meal for you and your guests in the comfort of your own home or villa? We have that covered too!
 
 

 Client Testimonial 
 
"COOKING IN PROVENCE"  
 
  Sept 2015 News - Cooking in provence - Client Remark   
 "Hi Jo-Ann
It was absolutely perfect. All healthy and wonderful recipes and the dinner included his wonderful wine, homemade dark bread (which was perfection)...my mouth is watering when I think about it!!  I went online and bought a salamander for the crème brûlée and the salt!  That precious salt!!  :-) I can't think of one thing that wasn't perfect.  It was a great trip!!"
 
Julie W., Austin, Texas
 RECIPE OF THE MONTH
 
 
 
 HARICOTS VERTS AU PERSILLADE 
(GREEN BEANS WITH GARLIC AND PARSLEY) 
("Cooking in ProvenceProgram
 
INGREDIENTS:
 
2 pounds fresh green beans
coarse salt
olive oil (about 3 T)
 
for the Persillade:
 
3 grated or minced garlic cloves
the juice of half a lemon
a bouquet of parsley
salt
 
Sept 2015 News - Green Beans - Ckg Provence 
 
Prepare your beans by snapping or snipping off the ends, then either steam or boil them till tender. Cool them in cold water and put aside.
 
Meantime, prepare your persillade.
 
Chop your parsley finely.
 
Grate the garlic on the tips of the fork in lemon juice with a touch of salt. Mix together with the parsley. You may add a couple of minced garlic cloves too.
 
Just before you are ready to serve, heat up a large frying pan with a layer of olive oil, toss in the beans and the salt. Toss till evenly heated, then add the parsley garlic mixture. Mix a moment over the flame and then remove from the flame and toss evenly covered. Serve immediately.

 
Affiliations

Logos

 
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
Forward this email

This email was sent to This email address is being protected from spambots. You need JavaScript enabled to view it. by This email address is being protected from spambots. You need JavaScript enabled to view it.  

Active Gourmet Holidays, LLC | One Gaidosz Way | Derby | CT | 06418
 

HOMESTYLE TUSCAN COOKING 

Hi Jo-Ann - We wanted to let you know that we had an AMAZING time at the cooking school. My mother and I could not have had a better time. Paola and Simonetta were such wonderful hosts and teachers. We were treated like family. The house and property were beautiful. The hands-on cooking classes were so much fun...we learned so many great recipes that I cannot wait to test on my friends back home. I will definitely be recommending this experience to all of my friends and colleagues. Thank you so much for all of your help in setting up this once-in-a-lifetime dream vacation. It is something neither one of us will ever forget!

 

Best, Erin S. and Flor V.,
New York, New York

Designed by NKS