Active Gourmet Holidays
Active Gourmet Holidays

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August 2015
August News from Active Gourmet Holidays
ABRUZZO, CRETE AND PROVENCE  August 2015
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Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


 

August highlights Abruzzo, Crete and Provence - all major foodie destinations!


 
Visit this lesser known part of Italy, Abruzzo! Our recipe hails from here as well, Stuffed Artichokes. "Charming Abruzzo". 

  
Looking for an active foodie tour in France? Look at our "A Small Taste of Provence" culinary vacation.

We feature our "Savoring Crete" tour in Greece. Despite the media, Greece remains a very popular tourist destination. Check out our special offer for November and Christmas and New Year's below. 


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!

 
 

August 2015 AGH News - 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 "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 Mike T. - Savoring Crete June 2015Savoring Crete
Crete, Greece - 6 nights
Available year round
 
This is a unique opportunity to experience first hand authentic Cretan regional cooking techniques and recipes that have been developed and handed down over generations. Your cooking trip takes place in a beautiful wonderfully tranquil location in the mountain of Asteroussia about 40 miles south of Heraklion city. The cooking classes allow you to immerse yourself in the culture and lifestyle of Crete and learn to cook authentic Cretan dishes in an informal and friendly environment. All of the ingredients you will use are bought each morning from the local open market or direct from the fields so you will be working with fresh fruits and vegetables in season. You will learn the tradtions and passion of the Cretan kitchen and, most importantly, will have a lot of fun!
**INQUIRE ABOUT OUR VERY SPECIAL PRICE FOR A VEGAN VERSION OF THIS COOKING VACATION, RUNNING NOVEMBER 1-7, 2015! WE ARE ALSO RUNNING A SPECIAL FOR OCTOBER AND NOVEMBER AS WELL AS A CHRISTMAS AND NEW YEAR'S SPECIAL IF YOU WANT TO SPEND THE HOLIDAYS IN CRETE!!
 
 


Aug 2015 News Small Taste ProvenceA Small Taste of Provence

Provence, France - 2 or more nights  
Available March to June, September to December


Welcome to Provence! You will be greeted by your hosts in their beautiful 19th century "mas". The village where you will be staying is famous for its rosé wine, being the first in France. It is located within 15 minutes from Avignon in the middle of the vineyards and is the perfect escape for a short break. 

Read more: A Small Taste of Provence

 

 Client Testimonial 

"SAVORING CRETE"  

 

August AGH 2015 News - Client Remark Savoring Crete   

  

 "While our trip is not over we want to make sure you know that everything about it has been extraordinary!!"

Mike, Judy and Erica., Los Angeles, California 

 RECIPE OF THE MONTH
 
 

 

CARCIOFI RIPIENI - STUFFED ARTICHOKES 

("Charming AbruzzoProgram
 
Prep time - 30 mins
Cook time - 60 mins
Total time - 1 hour 30 mins 
Serves: This recipe is for 10 artichokes which would serve up to 4 people for a main dish (2 each) or as an entree (1 per person)
 
Ingredients
  • 10 medium artichokes
  • 3 cloves
  • ¾ cup parsley
  • 2 cups fresh breadcrumbs (rather than overly dried bought ones)
  • ⅔ cup of Romano or Parmesan cheese
  • 3 eggs
  • Pepper/salt
August 2015 News - Stuffed Artichokes Abruzzo 

Instructions
To prepare the artichokes
  1. Cut off the leaves and stalk close to the base of the artichoke bulb.
  2. Remove a few outer petals which may be woodier.
  3. Cut through the tips of the artichoke to form a flat top.
  4. Turn the artichoke over and bang down onto a cutting board, this will loosen the petals. With your fingers, gently further spread the petals (without breaking them off). This makes room for the stuffing.
  5. Place the artichokes into a large bowl with the juice of 1 lemon in cold water. This will remove any bitterness.
To make the stuffing mixture
  1. Place the garlic, chopped parsley, fresh breadcrumbs, grated cheese and eggs into a bowl. Season to taste.
  2. Mix until a smooth texture is reached (soft but not too wet).
  3. To stuff the artichokes:
  4. Begin by placing mixture into the centre petals and then working outwards.
  5. Place the mixture into the gaps in the petals.
  6. You can stuff as many petals as you like (or have mixture for).
  7. You may have to split the mixture into enough portions for the number of artichokes you are cooking.
  8. The stuffing does swell so do not go overboard with the amount you use. A little in each petal is enough.
To cook
  1. Place enough olive oil into the bottom of a large oven proof pot or dish, add salt, place the stuffed artichokes gently into the base so that they all touch the bottom.
  2. Cook on a medium heat for 45 minutes (or when a fork easily pierces the petals).
  3. Then place them into a medium preheated over for a further 15-20 minutes (this can be done immediately or just before serving).
  4. Serve with salad and crusty bread.
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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 2015
July News from Active Gourmet Holidays
HOW ABOUT TAKING AN AUTUMN CULINARY TRIP? July 2015
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 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


July highlights Spain, Italy and France - all incredible foodie destinations! 

It's not too late to make plans now for your culinary getaway for 2015!


 
Check out our featured tours below. With each you will be immersed in the region through your warm hosts, the delicious cuisine and beautiful surroundings. 


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 2015 AGH News - Homestyle Tuscan CookingHomestyle Tuscan Cooking 
Tuscany, Italy -  3 nights

Available March to October  

If you want to learn how to cook true Italian food, then this cooking vacation is the one for you. You will learn traditional family recipes from Italians who have been giving hands-on cooking lessons for over 25 years. Classes are taught in English in an authentic country home, a beautiful stone farmhouse with an organic garden. If you prefer, you can stay in other accommodations in a nearby village. 

 

July AGH News - Cortijo Cooking in SpainCortijo Cooking in Spain
Extremadura, Spain - 4 or 7 nights
Available March to June, September to December  
 
Visit a lesser known, stunning province of Spain in Extremadura, known for jamon and so much more. Partake in fun and creative hands on cooking classes with an exceptional hostess who is also your instructor. You will create and enjoy sumptuous Moroccan, Middle Eastern and Iberic feasts at a romantic cortijo and finca (farmhouse) and will be immersed in the Spanish way of life. Enjoy mountain walks with gorgeous scenery and cultural visits to enchanting ancient towns. You may choose from a four night or week long stay.
 
 


July 2015 AGH News - Active Gourmets BordeauxActive Gourmets in Bordeaux

Bordeaux, France- 3 nights  
Available year round


Savor the wines, foods and landscapes that define this southwestern corner of France between Bordeaux and St. Emilion. Your stay in the "Entre Deux Mers" AOC region is a unique way to get to know French people and to share their culinary passions. Your hosts are a French-American couple who invite you into their home, a comfortable renovated 18th century forge, and their nearby vineyard farm.

  Read more: Active Gourmets in Bordeaux

 

 Client Testimonial 

"HOMESTYLE TUSCAN COOKING"  

 

July 2015 AGH News - Client Remark    

 "We knew you would send us to a good place in Tuscany but we didn't anticipate what a wonderful culinary, esthetic and family experience it would be. So thank you."

Ron K., Ottawa, Canada

 RECIPE OF THE MONTH
 
 

 

 WATERCRESS SOUP WITH SCALLOPS

("Journey into NormandyProgram

Preparation: 20 minutes

Cooking: 10 minutes

For 4 persons

1 ½ pound watercress 
4 large scallops - fresh
3 cups of Vichy carbonated water 
salt and freshly ground black pepper
a few drops of olive oil for the scallops 

JULY AGH NEWS - RECIPE - Normandy 
 

  • Rinse the watercress thoroughly in cold water, removing any over-sized stems.
  • Place the watercress in the Vichy carbonated water in a large saucepan.
  • Bring the water to the boil and cook the watercress for 2 minutes.
  • Transfer the soup to a blender or food processor and puree until smooth. 
  • Return the soup to the pot and season to taste.
  • Shuck the scallops. Pat the scallops dry with kitchen paper. Brush lightly with olive oil on all sides.
  • Heat a non-stick pan and sear the scallops for 45 seconds on each side.
  • Ladle the soup piping hot into individual bowls and place a seared scallop in the middle of each bowl.

The Vichy water fixes the chlorophyll - giving the soup its vibrant green color. You can replace Vichy water with ordinary table water to which you add 1 teaspoonful of bicarbonate of soda. 

If you cannot get fresh scallops, you can use frozen as a substitute. Be sure to defrost them thoroughly and pat them dry.

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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 2015
June News from Active Gourmet Holidays
   
SPAIN, ITALY & FRANCE! MAKE THIS YEAR "THE YEAR"! June 2015
 
 
 


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


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

"Andalusian Retreat" provides an incredible culinary escape at a beautiful location, providing peace and tranquility. And if walking is your thing, how about our new "Amalfi Coast Walking & Cooking" tour marrying activity with cooking classes and gourmet food. Lastly, we feature our Normandy escape with beautiful accommodations, gracious hosts and a myriad of things to do in this special region of France. "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, 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!

 
 
 
 
June 2015 AGH News - Andalusian RetreatAndalusian Retreat 
Andalusia, Spain - 6 nights

Available May to December  (excluding August and November)

Active Gourmet Holidays brings you a tremendous gastronomic holiday in a unique part of Andalusia, Spain. This region is the only area in Spain to be recognized as a desert and is the place where many of the Clint Eastwood "spaghetti Westerns" were filmed. It offers stunning views, breathtaking scenery, lying within the heart of a natural park. This exceptional location of tranquility and peace is the perfect setting to enjoy the creative cooking classes in which you will partake.

 
 
 

June 2015 AGH News - Amalfi Coast Walking CookingAmalfi Coast Walking and Cooking

Amalfi Coast, Italy - 6 nights
Available March to November  
 
We have designed the perfect combination of walking and cooking lessons for this six night experience on the Amalfi Coast. Spend one night in a beautiful three star superior hotel in a small village on the Amalfi Coast and five nights in a four star hotel in the popular village of Positano. You will have guided walking tours so as to work off all of the delicious food and wine you will consume on this fabulous getaway!
 
 
 
 
 
 
 
 
 
 
 


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 

"PORTUGUESE COOKING IN THE ALENTEJO"  

 

June 2015 AGH News - Client remark   

 "I found AGH very easy to work with. They respond quickly and effortlessly to any questions. For my trip, I found the Alentejo beautiful, Évora enchanting, the cooking classes incredible and my host exceptional. Each day was perfectly balanced with cooking, visiting historical and cultural sites, free time, and of course, eating. Every moment was everything that I could have wished for and more."

Cristine T., Halifax, Canada

 RECIPE OF THE MONTH
 
 

 
 
AJO BLANCO (WHITE GAZPACHO) 

("Andalusian RetreatProgram
 
This is a typical recipe from the arid eastern side of Andalucía, the driest and sunniest part of Europe. It's main constituent is almond, a tree introduced by the Moors in around the 7th century, that are well suited to this dry climate. The display of early spring almond blossom is a spectacular sight to behold here in the mountains and in autumn a culinary treat for the chef.

 
INGREDIENTS:

8 oz. whole blanched Spanish almonds
3.2 cups of iced water
2.7 oz. stale white bread
3 cloves of garlic 
3 tablespoons of olive oil
3 tablespoons of sherry vinegar
7 oz. grapes
sea salt and black pepper

June 2015 AGH News - Ajo Blanco Recipe
 
METHOD:

Using a food processor grind the almonds to the finest consistency you can manage. Once this is done and while the processor is running, start adding the chilled water but only until the almonds start forming a paste. Take your stale bread and break it into small pieces which you then soak for a few minutes in fresh water. Once this is done squeeze out the excess water and add to the almonds. Chop your garlic into small pieces and put inside a mortar and pestle. Add a pinch of coarse sea salt and grind into a paste. Add this to the almond mixture and blend together. Next, add a good quality olive oil. You should now have a creamy mixture. Add the remaining chilled water and vinegar. Taste. You are looking for a balance of flavors between the almonds the garlic and the vinegar.

Chill the soup for at least an hour. The next part of this dish is one of our favorites. With a ladle serve the 'ajo blanco' into individual bowls, ones which preferably have a broad rim. Take your grapes, wash and halve, top to bottom and arrange around the side of the dish. To finish, with a teaspoon, decorate the top of the 'ajo blanco' with delicate drops of olive oil. It looks beautiful and tastes amazing.
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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 2015
May News from Active Gourmet Holidays
   
ATTENTION ALL FOODIES!  May 2015
 
 
 


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


Make May the month you finally plan that culinary vacation you always wanted to take. Take a look at the tours we highlight below keeping in mind we can also customize something for you. If you are a single traveler, that is fine too. We know the perfect getaways to recommend to make your experience an unforgettable one!

"Santorini Treasures" is one of our most exclusive tours. I'll never forget my aunt telling me it was the most beautiful place she has ever been. And Spain is now the rage - consider our "Secret Spain" tour which allows you to get fully immersed in this wonderful culture. Lastly, all of Italy is spectacular but give the Apula (Puglia) region a chance. Try our "Trekking and Cooking in Apulia". 


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!

 
 
 
 
May 2015 News - Secret SpainSecret Spain 
Barcelona/Penedés, Spain - 6 nights

Available April to October  - Sunday to Sunday

What better place to indulge in a culinary vacation than Catalonia, Spain? This private tour exclusively designed for Active Gourmet Holidays, combines three lovely accommodations, inside "foodie" visits including cheese tastings and vineyard visits, fun cooking classes with talented chefs and of course, incredible meals and superb wine, all the while enjoying the architecture of Barcelona and the countryside of the Penedés region. For those looking for a true gourmand experience this tour is for you!

 
 
 

May 2015 News - Santorini TreasuresSantorini 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!!
 
 
 
 
 
 
 
 
 
 
 

May 2015 News Trekking Cooking ApuliaTrekking and Cooking in Apulia

Apulia, Italy - 6 nights  
Available April to October - Sunday to Saturday


 
Apulia invites you to discover its beauty, in both its scenery and in its cuisine. Learn how to cook from a native who will teach you all about the dishes of this spectacular region that she learned from her grandmother. This region is known for its wonderful abundance of fresh and dried vegetables, its delicious breads and homemade pastas such as orecchiette, its incredible cheeses and of course its large selection of seafood. You will see the region through wonderful hikes and excursions including the beautiful fishing town of Gallipoli, meeting some wonderful locals along the way.

  Read more: Trekking and Cooking in Apulia

 
 
 
 

 
 Client Testimonial 

COOKING IN THE DORDOGNE   

 

May 2015 News Client Remark 

 "It was a fabulous experience.  Thank you also for your great organisation, you were very responsive and helpful at all times. "

Pauline O., Ausralia

 RECIPE OF THE MONTH
 
 

 ORANGE AND CHOCOLATE CAKE 

("Cooking in ParisProgram
 

Ingredients: 

120 gr. / 4.2 oz. Pastry Flour (T45) 
120 gr. / 4.2 oz. Cornstarch 
3 Eggs 
10 gr. / 0.4 oz. Active Dry Yeast 
85 gr. / 3 oz. Sunflower Oil 
280 gr. / 9.9 oz. Sugar 
1 Organic Orange 
100 gr. / 3.5 oz. Dark Chocolate (70%) 
40 gr. / 1.4 oz. Butter 
20 gr. / 0.7 oz. Butter (for the mold) 

May 2015 News - Recipe Cooking in Paris
 

Procedure: 


 

1) Clean the orange under hot water and then cook it in a saucepan with boiling water for 30 minutes.

2) Strain the water, replacing the saucepan with new water, and then repeat the process.

3) Strain the water, then cut the orange into quarters mixing it with 100 gr of sugar. Mix well: flour, cornstarch, yeast, eggs, the remaining sugar. Slowly add oil and the orange marmalade.

4) Preheat the oven to 180° C or 350° F
In a well-buttered cake mold, pour in the mixture. Bake in the oven for 40 min.
Remove the cake from its mold allowing it to cool on a baking rack for one hour.

5) Melt the chocolate and the butter using a double boiler (bain-marie). Coat the cake with the melted chocolate, again letting it cool for 30mn. 

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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 2015
April News from Active Gourmet Holidays
   
LIKE US ON FACEBOOK FOR TIPS, RECIPES &  NEW TOURS  April 2015
 
 
 


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


Make your culinary travel plans now for the spring or fall. With over 100 choices we are able to suggest the perfect tour for you and your friends and family. If you prefer to travel alone, which many of our clients do, Active Gourmet Holidays knows the right tours to recommend. 

Our April recipe comes from our talented Chef in southwest France.

Learn to cook with a Michelin chef on our "Discovery of the Amalfi Coast" tour in bella Italia. Or how about getting 

"A Taste of Sevillein Spain? Please see below for details.


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 2015 AGH News - Discovery Amalfi CoastDiscovery 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 and pastry 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. You will stay in a gorgeous farmhouse located halfway between Sorrento and Positano. This is a full immersion discovery into the cuisine of this breathtaking region of Italy!

 
 
 
 
April 2015 AGH News - Taste of SevilleA Taste of Seville
Seville, Spain - 3 or 4 nights
Available year round 
 
A Taste of Seville offers exceptional sherry, wine and foodie tours in Sevilla. Your guide will take you to the finest bodegas, food producers and hidden gems in the area. Choose from a three or four night tour - both are the perfect immersion into Sevilla offering beautiful accommodations, gourmet dining and the inside scoop on the finest tapas bars in the area. The four night tour offers a cooking class with a famed local chef at his popular restaurant in the heart of the city.
 
 
 
 
 
 
 
 
 
 
 

April 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.

 Read more: Authentic Marrakech

 
 
 
 

 
 Client Testimonial 

SAVORING CRETE   

 

April 2015 News Client Remark - Greece 

 "Hello Jo-Ann,

   I LOVED Greece!...we felt immediately submersed in local life, antiquity and anthropology.  Crete is amazing in every respect and I'm thrilled to have been there on the off-season....it was special. The food was unique, delicious and plentiful!!  We had so much fun, honestly.....just too short, ha!
We had great cooking lessons  and really learned sooooo much about Cretan life. We are smiling."

Nancy F., Inverness, Florida

 RECIPE OF THE MONTH
 
 

 TERRINE OF RABBIT WITH HAZELNUTS 

 
This recipe comes from our talented French chef who continues to amaze our clients with her cooking and teaching methods. This tour is always a winner!

 

Step 1

 

Debone 1 rabbit ( 2 kgs / 4 lb) with a sharp knife, cut flesh into dices as well as liver and kidneys, but keep fillets from the saddle whole. Dice 800 gr pork flesh ( neck or shoulder ) . 

Assemble the meats into a bowl, add 4 Tbsp of Armagnac, pepper & salt , pinch of nutmeg. Leave in fridge overnight.

April 2015 News Recipe 
 

Step 2

 

Pass marinated meats ( except fillets ) through medium blade of a mincer . Reserve . Peel and chop finely 3 shallots, sweat for 5 mns in 2 Tbsp butter, add 2 minced garlic cloves for another minute.

In a large bowl work together ( with your hands is best ) minced meats, shallots and garlic, 4 Tbsp chopped parsley, 1 Tbsp chopped fresh thyme, 2 eggs. Check seasoning.

Line terrine with thin strips of pork fat or pancetta , start filling up bottom of terrine, dot with shelled , skinless hazelnuts ( cut in 2 if you have patience!) , add more meat , hazelnuts , lay whole fillets in the centre, more meat, hazelnuts, etc, till dish is full. Cover neatly with strips of pork fat or pancetta. Tuck in a few bay leaves. Put lid on or foil, leave in fridge for 4 to 5 hours.


 

Step 3

Preheat oven to 220 C  /  425 F .   Place terrine in a bain marie for 1h. After 1 hour remove cover for top to brown for a further 15 mns or so. Check  the terrine is done by inserting a skewer in the middle,  juices must run clear.

Cool and place in fridge for 2 days minimum for full flavour to develop ;

Serve with crusty country bread.

   

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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 2015
March News from Active Gourmet Holidays
   
WHAT ARE YOU WAITING FOR? LIFE IS SHORT! ENJOY NOW!  March 2015
 
 
 


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


Spring is just around the corner so make your dreams come true by taking a culinary vacation. Whether you are traveling alone and would like to join like minded foodies, or if you are with a partner or a group, Active Gourmet Holidays will make the best recommendations. 

Our March recipe comes from bella Tuscany from one of our chefs for Authentic Tuscan Cooking which is one of the delicious tours we feature this month. 

This month we also highlight a couple of other oldies but goodies, "Tastes of a Roman Holiday" as well as 

"Portuguese Cooking in the Alentejo". Please see below for details.


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 2012 News Tastes of Roman HolidayTastes of a Roman Holiday 
Lazio, Italy - 6 nights

Available March to November  - Sunday to Saturday

Enjoy an amazing six night culinary holiday in the region of Lazio in the Roman countryside, an hour outside of Rome. You will stay in a completely renovated 18th century villa with beautifully decorated rooms in this lovely medieval hamlet. Through hands on cooking classes featuring a different course for each class, you will learn traditional recipes from local cooks whose recipes have been passed down from generation to generation.

 
 
 
 
March 2015 AGH 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!
 
 
 
 
 
 
 
 
 
 
 

March 2015 AGH News - Portuguese Ckg AlentejoPortuguese Cooking in the Alentejo

Alentejo, Portugal - 7 nights  
Available year round - Sunday to Sunday


 

Spend a week indulging in delicious Mediterranean cuisine of Portugal as you learn hands-on cooking techniques from your hostess and talented chefs. You will use the local flavors and herbs of the Alentejo. Your home for the week will be in the small medieval town of Évora which is a UNESCO World Heritage Site. An Active Gourmet Holidays' bestseller, this culinary holiday is one you will always remember and cherish.

 Read more: Portuguese Cooking in the Alentejo

 
 
 
 

 
 Client Testimonial 

COOKING IN THE DORDOGNE   

March 2015 News - Marshall Grp - Dordogne 

 "Six of us did the five-day class in September and had a wonderful time. The farmhouse is gorgeous, beautifully decorated and totally comfortable, from the bedrooms and baths to the living room and kitchen.  The experience was what the website promised and more. Even the weather cooperated."

Karen M., St. Louis, MO

 RECIPE OF THE MONTH
 
 

 GIL GNUDI CON BURRO E SALVIA

"Ricotta and spinach dumplings with butter and sage"

 
"Gnudi" comes from the Italian nudo (naked) and the Tuscan Slang gnudo. These naked green balls might not look very good, they are in fact missing their exterior pasta covering. The famous ricotta and spinach ravioli served throughout the country are in this recipe left alone without their dress... The effect is amazing - soft, creamy and tasty. The best part, the filling, is all you'll get in this famous Tuscan specialty.  

INGREDIENTS (Serves 4)


400 g /14.1 oz ricotta
500 g/17.7 oz g spinach with the thick part of the stalk removed
2 eggs
3 tbs flour
a pinch of nutmeg
a pinch of salt
a pinch of ground lack pepper
4 tbs grated parmesan cheese
8 sage leaves
100 g /3.5 oz butter

March 2015 AGH News - Recipe Authentic Tuscan Cooking
 

Wash the spinach twice, place it in a pot with the lid on and cook it until its volume is reduced. Let it cool down, wring it out and chop it finely. Mix the spinach with the ricotta cheese, eggs, flour, parmesan cheese, salt, pepper and nutmeg until you obtain a smooth mixture. If the mixture is too wet add in a bit more flour. Flour your hands. Form balls a bit larger than the size of a walnut with the mixture. Cook a few gnudi at a time in plenty of boiling salted water. When they float to the surface of the water, allow them to boil for another 2 minutes, then gently catch them with a strainer and put them on a serving dish. Melt the butter with the sage without cooking the butter, adding a little water to prevent from burning. Dash the gnudi with the butter and sage sauce, sprinkle with extra parmesan cheese and serve.

  

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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 2015
February News from Active Gourmet Holidays
   
THE DOLLAR IS STRONGER THAN EVER - AN 11 YEAR HIGH!  February 2015
 
 
 


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


Active Gourmet Holidays is delighted to celebrate over 13 years in the culinary travel business. We are pleased to offer reduced prices on many of our fabulous cooking vacations and active tours for 2015. Please let us know your desired destination and we will make the best recommendations. 

Our February recipe comes from the Northern Loire of France, a delicious wild mushroom soup. Check out our "French Cookery Classes" tour where you can learn this and more.

We are very excited to offer a tremendous new tour in Italy called "Charming Abruzzo" as well as a new tour in Crete called "Cretan Delights". Please see below for details.

 

 

 

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

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Feb 2015 AGH News - Charming AbruzzoNEW!
 Charming 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 "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.

 
 
 
 
Feb 2015 AGH News French Cookery ClassesFrench Cookery Classes
Northern Loire, France - 5 nights
Available April to June, September to November
 
Located one hour and 40 minutes from Paris, the Mayenne region in the Northern Loire of France provides you with a magical setting for your French cooking vacation. Learn cooking techniques using the beautiful foods of this exquisite region. You will stay in a renovated farmhouse and will experience fun, informal and inspirational classes taught in English with no more than four guests to one chef so everyone gets the personal attention they require, regardless of your skill level, with extensive hands-on time in the kitchen.
 
 
 
 
 
 
 
 
 
 
 

Feb 2015 News - Cretan Delights

NEW! - Cretan Delights
Crete, Greece - 6 nights  
Available April to October


 

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.

 Read more: Cretan Delights

 
 
 
 

 
 Client Testimonial 

BELLA SICILIA!      Feb 2015 News - Client - Bella Sicilia

 "I had the most fantastic time in Cefalu, it exceeded all of my expectations. The hosts were just fantastic and made me feel like one of the family, which made my trip just that more special because of them. The day trips were great and were exactly what I initially hoped I would do. I got to see, taste and experience the real Sicilian culture. Thank you so much to you and your team at Active Gourmet Holidays, it was an experience of a life time and I couldn't fault any part of it. Kindest regards


Susie H., Australia

 RECIPE OF THE MONTH
 
 

 WILD MUSHROOM SOUP 

 

Ingredients (Serves 4 to 6)


 
800ml (3.5 cups) chicken stock
400g (14 oz.) mixed wild mushrooms
500g (17 oz.) button mushrooms
4 onions
50g (3.5 T) butter
bunch fresh thyme
2 sticks celery
½ leek
3 cloves garlic
100ml (3.5 oz.) fromage frais or double cream
2 drops truffle oil

Feb 2015 AGH News - Recipe


Method

1. Slice onion, leek and celery (when you have chopped the leek, wash well and strain in a colander to remove any grit), heat a heavy based saucepan, add a tablespoon of vegetable oil and a knob of butter and cook the onion, leeks & celery over a medium heat until cooked but not coloured.

2. Chop the garlic and mushrooms and add to the saucepan, continue to cook until the mushrooms are soft. 
3. Add the chicken stock, bring to the boil and then simmer gently for 20 minutes.

4. Add the fromage frais or double cream, and liquidise until smooth.

5. Pass through a large fine meshed sieve using the back of a ladle to push the soup through, until all the soup has passed through the sieve. Discard the small amount of pulp left in the sieve, and be sure to scrape the bottom of the sieve to get all that goodness! Season to taste with salt & pepper, and truffle oil if you have it.

Serving Suggestions

Perfect for a winter lunch or a smaller portion as a starter. Serve with fresh crusty bread & butter.

Advanced preparation

Can be made a couple of days before and kept in the fridge in an airtight container.

  

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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
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 2015
January News from Active Gourmet Holidays
   
TREAT YOURSELF TO THE CULINARY GIFT OF TRAVEL IN 2015  January 2015
 
 
 


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


HAPPY NEW YEAR! Make 2015 the year you finally take that culinary journey. Choose from France, Greece, Italy, Portugal, Spain, Peru or Morocco. Active Gourmet Holidays has the perfect choice for you! Take a look at some suggestions below.

Our January recipe comes from a very talented chef in Andalusia where you can learn this and more on our Culinary Delights of Andalusia cooking vacation. 

 

Active Gourmet Holidays is on Facebook!

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 2014 News - Costa Brava DiscoveryNEW! Costa Brava Discovery 
Girona Spain - 3 nights

Available year round (excluding August)

DIscover the beauty of the Costa Brava South, its surroundings and astonishing views, the gastronomy and wines, and the magnificence of its historic buildings. With this three night program you will stay at a modern hotel which beautifully melds the old with the new as it was formerly an old monastry from the tenth century. You will have a cooking lesson learning a couple of typical dishes of the area taught to you by the hotel's chef. "Tapas" are also part of the gastronomic culture here and you will be able to taste some of them at different "tapas bars" during your tour of Girona.

 
 
 
 
Jan 2015 AGH News - Culinary Wine Adventures BurgundyCulinary and Wine Adventures in Hidden Burgundy 
Burgundy, France - 6 nights
Available April to November  - Sunday to Saturday
 
Experience the delights of hidden Burgundy! You will be introduced to its gastronomic secrets and will join in on hands on culinary and wine adventures with a talented chef whose style of cooking reflects the use of fresh, fragrant, colorful, seasonal food inspired by the markets and local producers. Discover the 1er and Grand Cru Vineyards with a renowned wine expert with exclusive access to some of the most famous Domaine's in the Cote de Nuits and Cote de Beaune. Create delectable dishes, witness the vibrant market of Dijon, learn from the area's traditional baker and dine out at 3* Michelin Restaurant.
 
 
 
 
 
 
 
 
 
 
 

 

Jan 2015 AGH News - Classic TuscanClassic Tuscan Cookery Classes

Tuscany, Italy - 7 nights  
Available April to November

Spend a fabulous week at a remote villa in the gorgeous countryside of Tuscany where rolling hills, ancient vineyards and Etruscan history will fill your senses. Learn to cook in a magnificent kitchen with a native born Tuscan who will teach you this wonderful peasant cuisine using the freshest ingredients available.

 Read more: Classic Tuscan Cookery Classes

 
 
 
 

 
 Client Testimonial 

BORDEAUX!  

Jan 2014 News - Shannon and Mike Client Remark  "Our trip was amazing!! One of the best trips we've ever had. Bordeaux was stunning, we had perfect weather, the experiences we had were nop notch. The Relais was gorgeous. Arcachon and the Dune of Pilat, so surprisingly breathtaking. I can't decide where my favourite place in France is now! The bikes, the driver, the tours, the whole thing was so well put together.Thank you so much. I can't tell you how many of our friends are green with envy about this trip and I've given them all your contact info for when it's their time!"

 

Shannon and Mike H., Kamloops, Canada  

 RECIPE OF THE MONTH
 
 

 POLLO CON CIRUELAS, CANELA Y MIEL

Chicken with prunes, cinnamon and honey 

 

Serves 4 

Ingredients 

4 chicken portions 
2 tbsp olive oil
Pinch of saffron thread 
3 ripe plum tomatoes, peeled and chopped
1tbsp clear lavendar honey 
425ml (14 oz.) chicken stock
1 tbsp fresh ginger, grated 
150ml (5 oz.) water
1 tsp sesame seeds, toasted 
50g (1 and 3/4 oz.) raisins
115g (4 oz.) prunes 
1 - 2 stick cinnamon
Salt and pepper

Jan 2015 News - Chicken with Prunes_Culinary Delights


Method

 

1. Heat the pan hot and add low quality extra virgin olive oil, then brown the chicken on all sides.
2. Add the cinnamon, tomatoes, stock, salt and pepper.
3. Bring to the boil, cover and gently simmer for 45 mins. Remove the lid after 35 mins.
4. Meanwhile, cook the prunes with ginger, honey, raisins, and saffron in water until tender, which should take about 15 mins.
5. Take the chick out and transfer to a warm serving dish and keep warm.
6. Reduce the above juice to 150 ml and add to the prunes. Heat for a further minute.
7. Pour over the chicken and garnish with sesame seeds. Serve immediately.

  

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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
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 2014
December News from Active Gourmet Holidays
   
BUY A COOKING VACATION AS A GIFT FOR A FOODIE!  December 2014
 
 
 


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!


The holidays are here! Why not give the gift of gastronomy to your loved one by purchasing a culinary vacation?

Active Gourmet Holidays highlights a couple of "oldies but goodies". One is "Homestyle Tuscan Cooking", an incredibly authentic Tuscan cooking experience where you will learn to cook from Italians in their country home. The other is "Sorrento's Kitchen" on the beautiful Amalfi Coast which features an entertaining and popular chef with spectacular accommodations. We also introduce a new tour, "Trekking and Cooking in Apulia(Puglia), the heel of the boot of Italy and our recipe of the month also hails from here. 

 

Active Gourmet Holidays is on Facebook!

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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 AGH News - Trek Cook ApuliaNEW! Trekking and Cooking in Apulia
Apulia, Italy - 6 nights

Available April to October

Apulia invites you to discover its beauty, in both its scenery and in its cuisine. Learn how to cook from a native who will teach you all about the dishes of this spectacular region that she learned from her grandmother. This region is known for its wonderful abundance of fresh and dried vegetables, its delicious breads and homemade pastas such as orecchiette, its incredible cheeses and of course its large selection of seafood. You will see the region through wonderful hikes and excursions including the beautiful fishing town of Gallipoli, meeting some wonderful locals along the way.

 
 
 

Dec 2014 News - Homestyle Tuscan CookingHomestyle Tuscan Cooking 
Tuscany, Italy - 3 nights  
Available end of March to end of October 
 
If you want to learn how to cook true Italian food, then this cooking vacation is the one for you. You will learn traditional family recipes from Italians who have been giving hands-on cooking lessons for over 25 years. Classes are taught in English in an authentic country home, a beautiful stone farmhouse with an organic garden. If you prefer, you can stay in other accommodations in a nearby village. 
 
 
 
 
 
 
 
 
 
 
 

  

Dec 2014 News - Sorrento's Kitchen
Sorrento's Kitchen 
Amalfi Coast, Italy - 4 or 6 nights  
Available year round

Learn to cook authentic dishes from southern Italy and Sorrento by participating in hands-on cooking classes in a beautiful professional kitchen. Your passionate and imaginative chef, who also happens to have a huge personality, will share with you the secrets of this cuisine leaving you ready to return home to impress your family and friends. You will stay in a luxurious boutique hotel with a gorgeous view located in the beautiful Sorrento peninsula. The hotel was once an ancient home which has been carefully and tastefully restored offering you incomparable comfort.

 Read more: Sorrento's Kitchen

 
 
 
 

 
 Client Testimonial 

"CULINARY DELIGHTS OF ANDALUSIA

 

AGH News 2014 Client Remark   

 "AGH has come through again with a wonderful cooking school nestled in olive groves in Andalusia, Spain. We had a wonderful experience, something we will always remember. The chef is the ultimate of chefs with one on one cooking lessons and we were honored to have him teach us Andalusian cooking. We would never have found this cooking school on our own. Thank you Active Gourmet Holidays!"

 

Dianne and Peter S., Calgary, Canada  

 RECIPE OF THE MONTH
 
 

 POMODORINI SCATTARISCIATI 

 
 

Serves 6

1 lb. 2 oz of cherry tomatoes or datterino type

2 tablespoons off extra virgin olive oil 

2 or 3 white onions, cut into thin slices

10 basil leaves


 

AGH Dec 2014 News - Recipe - Puglia 
 

 Method

Wash and dry the tomatoes. In a frying pan or a wok put the oil, the onion, the basil leaves, the tomatoes and hot pepper if you like. Pay attention: cover the pan with a lid because they can burst. Sauté all at a very high heat, stirring and crushing the tomatoes. Simple and easy to implement, they are great as a side dish or as a sauce for pasta or to make a drink with some friselline. 


  

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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
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 2014
November News from Active Gourmet Holidays
   
PUT A CULINARY VACATION ON YOUR BUCKET LIST! November 2014
 
 
 


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!


Learn to cook from a professional chef in beautiful Brittany with our "Bon Appetit Brittany" tour! Visit the enchanting island of Sicily with a program that will immerse you into the Sicilian lifestyle, "Bella Sicilia". And last but not least, try one of our best selling tours, "Tuscan Cooking in Lucca" with another talented chef. 

Active Gourmet Holidays is on Facebook!

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!

 
 
 
 
NEW! Bon Appétit Brittany
 
  Nov 2014 News - Bon Appetit 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! You will stay in a local bed and breakfast in a medieval village, with rolling hills, lovely people and outstanding gastronomy. What are you waiting for?

 
 
 

AGH Nov 2014 News - Bella SiciliaBella Sicilia!
Sicily, Italy - 4 or 6 nights  
Available March to October
 
Sicily invites you to discover its authenticity by engaging in hands on cooking classes with a chef who was born right in the surrounding area where the program takes place. Learn recipes that he learned both as a young man from his family and as a trained chef with instruction by a well known chef in Sicily. His gentle nature and passion for food will be evident as he guides you through the lesson. Stay in beautiful accommodations, explore fishing villages, markets and indulge in incredible food and wine during a four or six night exploration of northern Sicily.
 
 
 
 
 
 
 
 
 
 
 

  

Nov AGH News 2014 - Tuscan Cooking in LuccaTuscan Cooking in Lucca 
 
Lucca, Italy - 7 nights
Available year round

Lucca invites you to a great Tuscan cooking and wine vacation that is highly rated on Trip Advisor. Located in the heart of Tuscany you will take lessons with a talented chef with an impressive resume. In this comprehensive "hands on" cooking and wine tour, you will learn the best of Tuscan cooking with four Italian cooking classes: traditional, Tuscan, pasta and fish cooking classes with more than 45 recipes! If you are looking for only a day cooking class with no accommodation, you can also choose from a large variety of exciting cooking classes like a soup and vegetable class, fresh pasta, vegetarian, fish class, pizza, risotto and scaloppine class and more! Or, if you are looking for a shorter stay you can opt for a one, two or three night program.

Read more: Tuscan Cooking in Lucca

 
 
 
 

 
 Client Testimonial 

"CINQUE TERRE COOKING

Nov 2014 News - Cinque Terre Cooking  

"Believe me we were impressed...very impressed. Everyone we came in contact with was superb. I don't know how we could possibly top this vacation...any suggestions? Active gourmet did good. Friendly, professional, efficient, accommodating,fantastic. What a pleasure having them assist us with our vacation....it was the best vacation I ever had. Thank you!"

 

Fran and Dan U., Torrance, California  

 RECIPE OF THE MONTH
 
 

 BAYONNE HAM AND FENNEL 

("Gourmet Languedoc" Program)  
 

INGREDIENTS 

2 bulbs of Fennel

8 slices of Bayonne Ham

Freshly grated Parmesan

Freshly ground pepper


 

Nov 2015 - Baked Fennel - Gourmet Languedoc 
 

1)    Quarter the fennel bulbs and place in a large pan of cold salted water, and bring to a simmer. Cook until tender.

2)    Line a baking tray with parchment paper

3)    On the baking tray, lay out the ham, sprinkle with Parmesan and black pepper and roll tightly around each quarter of fennel.

4)    Place in a medium oven 180C and bake for 15 mins, turning once so the ham firms up.

5)    Serve with fronds of fennel and twist of pepper.


 
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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
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 2014
October News from Active Gourmet Holidays
   
NORTHERN SPAIN AND SOUTHERN ITALY! October 2014
 
 
 


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!


Active Gourmet Holidays has just returned from a fabulous trip to Spain and is excited to highlight two wonderful tours of discovery, "San Sebastian Gourmand" and "La Rioja Wine Discovery". We also are offering an exciting new tour in Apulia (Puglia), the heel of the boot of Italy, "Enchanting Apulia"

Active Gourmet Holidays is on Facebook!

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 2014 News - Enchanting ApuliaNEW!
 Enchanting 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.

 
 
 

Oct 2014 News - San Sebastian GourmandSan Sebastián Gourmand 
Basque Country - 3 nights  
Available March to December 
 
San Sebastián (known as Donostia, in Basque language) has become a virtual Mecca for the modern gastronaut. World-class gourmands flock to this lovely seaside city, in search of exquisite restaurants, fashionable pintxos bars and renowned culinary societies. The elegant cultural atmosphere on display here is not unfounded: no other city in the world has as many Michelin stars per capita. Our gastronomy extravaganza provides a few truly astonishing culinary experiences and the chance for some hands-on practice at the art of la buena cocina. This three night tour may be easily combined with a visit to the Guggenheim Museum in Bilbao or any other tour in Northern Spain.
 
 
 
 
 
 
 
 
 
 
 

  

Oct 2014 News - La Rioja Wine DiscoveryLa Rioja Wine Discovery 
 
La Rioja, Spain - 4 nights
Available April to October/November to March upon request

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.

Read more: La Rioja Wine Discovery

 
 
 
 

 
 Client Testimonial 

"TUSCAN COOKING IN LUCCA

 

Oct 2014 News - client remark - carla h 

"Jo-Ann took the time to fully understand my goals for the trip and matched them perfectly providing the culinary journey of a lifetime. Throughout the process she was courteous and responsive I could not have done it without her!"

 

Carla H., Westfield, New Jersey  

 RECIPE OF THE MONTH
 
 

 ROASTED CHICKEN BREAST WITH WILD MUSHROOM ORZO PASTA 

 

INGREDIENTS - 2 portions

150g (5 oz.) orzo pasta
2 chicken breasts
100g (3.5 oz.) fresh wild mushrooms
1 shallot
50g (1.75 oz.) fresh spinach
500ml (2 cups) chicken stock
knob of butter
2 cloves
2 cloves garlic
1tbs mascarpone
30g (1 oz.) Parmesan cheese
150ml (1/2 cup) dry white wine

Oct 2014 News Recipe - French Cookery Classes

 

Method 
1. Finely chop the shallot and crush the garlic, sweat off in a medium sized saucepan with a little vegetable oil and a knob of butter until cooked without colour. Brush the wild mushrooms clean and slice finely, add to shallots and cook until soft.
2. Add the orzo, stir in until coated in shallots & wild mushrooms, then add the white wine. Bring to the boil, continue to cook until the wine has reduced right down.

3. Add the chicken stock little by little (ladle at a time) in the same way as making a risotto, cook the stock down until it has reduced before adding more. Keep checking the orzo and stop adding stock when the orzo is cooked al dente - approx 20 min's. It should be quite moist/wet, like risotto.

4. Heat a heavy frying pan and seal the chicken breasts off in a little oil then finish cooking in the oven at 160°C (325°) for about 10 minutes or until cooked. Remove from oven and leave to rest.

5. Wash the spinach and roughly chop. Put the orzo back on a low heat, add the mascarpone, stir in, add the spinach and half the Parmesan.

6. To serve place the orzo in a large bowl or plate of your choice, topped with the rest of the Parmesan then place the chicken breast on top.

  

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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
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 2014
September News from Active Gourmet Holidays
   
Captivating Capri, Florence and more! September 2014
 
 
 


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

How long has the Amalfi Coast been on your travel list? And how about Spain and Greece? Check out our great foodie vacations below for a fall trip and try our summer recipe hailing from a great chef in Rome. 

 

Active Gourmet Holidays is on Facebook!

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 2014 News Captivating CapriNEW! Captivating Capri
Amalfi Coast, Italy - 6 nights

Available April to October

The island of Capri captivates everyone who visits. You will stay at a beautiful four star boutique hotel with a swimming pool in the most exclusive village in Capri. Enjoy cooking lessons with a professional chef where you will learn how to use wonderfully fresh ingredients with recipes you can recreate at home for family and friends.

 
 
 

  Sept 2014 News Florence Home Cooking
NEW! Florence Home Cooking 
Florence, Italy - Day Cooking Class
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.
 
 
 
 
 
 
 
 
 
 
 

  

Sept 2014 News Cook Like a TuscanCook Like a Tuscan 
 
Tuscany, Italy - 3, 5 or 6 nights
Available year round

Stay in a gorgeous 17th Century 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 that are taught by two Michelin starred chefs. Immerse yourself in the breathtaking panoramas of this famed area of Italy.

Read more: Cook Like a Tuscan

 
 
 
 

 
 Client Testimonial 

"AUTHENTIC MARRAKECH" 

Sept 2014 News  "Marrakesh did not in anyway disappoint. Accommodation in the 400+ year old riad (with modern conveniences) was most comfortable, aesthetically pleasing, with dining either in the court-yard or on the roof terrace. Cooking days alternated with food-related field trips, coupled with some sightseeing, to two different Berber villages in the Atlas Mountains. Our hostess is as excellent a teacher as she is a cook, adapting easily to the needs of advanced and beginner level students. Between 12 and 13 dishes were prepared on cooking days, and students were instructed in enough Arabic to make the necessary purchases in the market-an experience in itself. The bonus for the course was an experience of Moroccan culture that a typical tourist would not have. Merely spending 8 days in a riad gave an insight into a lifestyle quite foreign to most North Americans, and in a Berber village one sees a people manner of life has changed very little during the past two millennia. We saw things one only expects to see in NATIONAL GEOGRAPHIC magazine. Our driver was not only personable, but has a wide knowledge and was willing to answer our countless questions about many aspects of Moroccan culture, particularly with regard to our trips to the Berber villages. Our hostess herself was a fount of information. She also kept us from getting lost in the souk and ripped off by clever stall-keepers. For us, this holiday would rank 10 out of 10-an award we would rarely give. If we could, we would gladly return. For now, we must make do with the wonderful and delightful memories which will be reinforced by the Moroccan cuisine we are now able to enjoy in our home in northern Canada.."

 

Michael and Renske A., Saskatchewan, Canada  

 RECIPE OF THE MONTH
 
 

 POTATOES AND PORCINI MUSHROOM GNOCCHI

WITH TRUFFLE AND AROMATIC HERBS  

 

8 Servings               

For the "Gnocchi":                                     For the sauce:

2.2 Pounds/ 1 Kg boiled potatoes               Black truffles

1 whole eggs                                                 Butter

22 oz/ 600 g porcini mushrooms                 Thyme and sage

8 oz/ 200 g parmesan cheese                        2 oz  /  50 g parmesan 

17 oz  / 500 g flour                                              

Nutmeg parsley   

Extra Virgin Olive Oil 

Garlic

Sept 2014 News - Recipe  
 

Bring a large pan of lightly salted water to a rolling boil, add the potatoes (with the skin) and cook until they are tender enough to mash (cooking time .. about 50 minutes; it depends how big they are).


 

Meanwhile clean the mushrooms very well, brushing them with a soft brush to remove any earth or forest detritus and cutting away any spoiled areas.


 

Cut the clean mushrooms in chunks (not too big). In a frying pan over medium-low heat gently sauté the garlic cloves with the skin, when it is gold add mushrooms and parsley. Add salt and pepper to taste and let them cook, stirring frequently. As the potatoes are cooked, strain them and let cool aside as they are warm peel and mash. Remove the mushrooms from the heat and stir them together with the potatoes.


 

Add the rest of the ingredients to the mixture and work very well until you obtain an homogenous dough. Taste the mixture, adjust the seasoning and flavour with a little bit of nutmeg.


 

Work the mixture in your hands until you get a soft pap (be careful it does not stick to your fingers; if it does, add yet more flour to the mixture). Shape the dough into long sticks that you will cut at an angle into half-an-inch-long strips. As you work, put them on a towel and dust with flour.


 

Drop the gnocchi, a few at a time, in salted boiling water and cook briefly until the water returns to a boil.


 

In a pan melt the butter with aromatic herbs. Add the boiled gnocchi and sauté  for a couple of minutes.

Arrange the gnocchi in a round pattern on a plate, sprinkle with parmesan cheese, coat with truffle and serve immediately. 

 

  

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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
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 2014
August News from Active Gourmet Holidays
   
Autumn in Europe - Wine Harvest, Olive Harvest and More! August 2014
 
 
 


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

How long has the Amalfi Coast been on your travel list? And how about Spain and Greece? Check out our great foodie vacations below for a fall trip and try our summer recipe hailing from a great chef in Rome. 

 

Active Gourmet Holidays is on Facebook!

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 2014 News - Positano CookingPositano Cooking
Amalfi Coast, Italy - 5 nights

Available April to October

Anyone who has ever traveled to the Amalfi coast raves about its gorgeous coastline, wonderful people and its tranquility. During this holiday, you will stay in a beautiful four star hotel with a sea view, take hands on cooking lessons with a talented and popular chef, visit a working farm and have lunch with the owners and enjoy all that the area has to offer, including a guided visit to the wondrous Pompeii. Indulge in delectable cuisine, world famous wines and immerse yourself in the Italian way of life. Positano is the most charming and picturesque village on the Amalfi Coast and boasts breathtaking views, the best shops and gourmet restaurants.

 
 
 

Aug 2014 News - Wine & Chocolate Lover's TourWine & Chocolate Lover's Tour 
Barcelona/Empordá, Italy - 6 nights  
Available year round 
 
Designed exclusively for Active Gourmet Holidays' clients, this Wine & Chocolate Lovers tour is for those who wish to indulge in all the delicious delights of what Spain has to offer. Your six night adventure includes a stay at luxury four star accommodations, private guided visits to wineries, walking tours of  cultural places of interest, a cooking class with a local Catalan chef, and divine chocolate tastings that will leave your palate feeling very happy it found its way to this treasured part of Spain! 
 
 
 
 
 
 
 
 
 
 
 

  

Aug 2014 News - Essence of GreeceThe Essence 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.

Read more: The Essence of Greece

 
 
 
 

 
 Client Testimonial 

"SAVORING CRETE

Aug 2014 News - Client - Savoring Crete

 "The AGH experience was exactly what I hope for in a cooking adventure! Not only was the sign up easy, but there was a proper amount of interaction prior to the trip. At no time was I concerned that my trip wasn't going to go as planned. Once I arrived, my guide was both professional and friendly. He was very welcoming and made the experience one that I will always remember. Not only did we cook and eat (a lot!), but the guide introduced me to the culture of Crete. I appreciated that I didn't feel like I was on a "tour" but able to learn about the Cretan culture in a very organic and spontaneous way."

 

Kimberly A., Nevada City, California  

 RECIPE OF THE MONTH
 
 

 FRIED ZUCCHINI FLOWERS  

("The Flavours of Rome" Program
 

Ingredients (for 4)

12 large zucchini blossoms
100g flour
3 anchovies
4 slices mozzarella
1 cup ice-cold sparkling water or beer
1 liter canola oil
a little sea salt

Aug 2014 News - Fried Zucchini Flowers - Rome
1. Remove the stem inside each blossom, and the filaments that run up the side of the flower. Cut off the external stem where it meets the base of the flower.

2. Combine the flour with the water or beer in a large bowl, making a thin batter. Then stuff the blossoms with chopped mozzarella and anchovies. (Or pipe in the ricotta.)

3. Dunk the stuffed blossoms in the batter.

4. Fry in hot canola oil, turning once, until the batter is crisp and golden on both sides, then remove from the oil to a plate lined with paper towels. Sprinkle the salt over them.
 

  

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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
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 2014
July News from Active Gourmet Holidays
   
PLAN YOUR DREAM CULINARY TOUR! July 2014
 
 
 


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

Active Gourmet Holidays continues to offer our clients fine culinary programs around the globe. 

 
This month we bring you a great new tour on the Amalfi Coast 
"Cooking Italian Style" as well as a tasty tour in Madeira Island "Cooking with Madeira Wine". And how about Florence, Italy? Check out our "Buon Appetito Florence" there night program. 

 

Active Gourmet Holidays is on Facebook!

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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 2014 News Cooking Italian StyleNEW! Cooking Italian Style
Amalfi Coast, Italy - 2 or 7 nights

Available October to March

Experience Italian food through the eyes of talented chefs who have an incredible passion to share their knowledge with you about the authentic dishes in this magical area on the Amalfi Coast. This seven night course features cooking lessons with experienced chefs, exciting excursions to points of interest including the amazing Pompeii, as well as visits to a cheese factory, a fish market, a pasta mill and an ice cream factory. Day cooking courses and two night courses are also offered and are availble year round.  

 
 
 

July 2014 News Buon Appetito FlorenceBuon Appetito Florence 
Florence, Italy - 3 nights  
Available year round 
 
Enjoy practical hands-on cooking lessons from an Italian woman who learned how to cook at a very young age. You will stay in a lovely bed and breakfast which is located in the heart of historical Florence - a perfect spot for you to explore Florence and the surrounding Tuscan countryside.
 
 
 
 
 
 
 
 
 
 
 

  

Cooking with Madeira Wine 
 
Madeira, Portugal - 6 nights
Available year round

Discover how Madeira's unique climate and soil contribute to the unrivalled distinctiveness of Madeira Wine. You will be pleasantly surprised by the beauty of the hand-grown vines, planted in small plots of land on terraces supported by stone walls along the slopes of the mountains. Spend six nights on a beautiful island learning how to cook with this precious wine, take guided walks and excursions and immerse yourself in this magical place.

Read more: Cooking with Madeira Wine

 
 
 
 

 
 Client Testimonial 

"SECRET SPAIN

Secret Spain - Angelique and Mark 

 "Once again, Jo-Ann, you've outdone yourself. We had a fabulous time - from the spacious Barcelona hotel in the gothic quarter and tour with our fun and knowledgeable guide, to the quaint masias with welcoming hosts; we had an incredible time! I won't even get started on El Cellar de Can Roca. Diners usually have to wait a year to get a reservation, yet you got us in! Fantastic meal "of a lifetime". I travel frequently and feel very comfortable making my own arrangements; that being said, there is no way that I could have arranged a specialized trip to this degree on my own. I certainly don't have the pull to have gotten myself into El Cellar with only 4 months notice! Yelp and Trip advisor only get you so far...Active Gourmet Holidays is the only way to go...."

 

Angelique O., Greenfield Center, New York  

 RECIPE OF THE MONTH
 
 

 GEMISTA  

("Savoring Crete" Program
 
Gemista (stuffed vegetables) is part of the pure and healthy Cretan and Greek traditional cuisine taking full advantage of the ingredients that mother earth had to offer and consists of baked stuffed vegetables (tomatoes, peppers, eggplants, zucchinis' or other vegetables hollowed out and baked with rice grated fresh tomatoes, onion, olive oil and herb filling.

Ingredients:
Basic ingredients are: tomatoes, peppers, eggplants, zucchinis or other vegetables hollowed out and baked with rice grated fresh tomatoes, olive oil and herb filling.

5 large ripe tomatoes
5 peppers
5 medium zucchini
5 medium eggplants
1 potato
1 large onion, grated
3/4 cup of fresh parsley, finely chopped
2 ½ cups (500 grams) of long-grain or Carolina type rice
1 teaspoon of salt
1/2 teaspoon of pepper
1 ½ cup of olive oil

July AGH 2014 News - Savoring Crete Recipe

Directions

Using an apple corer or a sharp spoon, remove the insides of the tomatoes, eggplants, zucchinis, peppers and potatoes, reserving only the insides of the tomatoes. Remove seeds from peppers. Grate the insides of the tomatoes and turn them to tomato juice. Cut finely the onion, parsley, dill, mint.

Prepare the stuffing: In a large bowl combine all ingredients. Grated tomato, finely cut onion, parsley, dill, mint, rice, olive oil, big pinch of salt, big pinch of pepper, the 2 teaspoons of tomato paste and the juice of a half fresh lemon. Mix until combined. 

Fill the veggies with rice mixture.

Cover with foil and bake for 60 minutes. Uncover and bake until mixture is completely cooked and the veggies are tender, about 25 - 30 minutes longer  

  

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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
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 2014
June News from Active Gourmet Holidays
   

GET A TASTE OF MOROCCO, SPAIN AND FRANCE 
June 2014
 
 
 


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

  

Active Gourmet Holidays invites you to Morocco, Spain and France. Check out our delicious culinary adventures below. 

Our recipe this month is an easy to make asparagus spring soup courtesy of our talented chef in Southwest France ("Cooking in the Dordogne").

Active Gourmet Holidays is on Facebook! 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!

 
 
 
 
June 2014 News - Immersion into the LanguedocImmersion into the Languedoc
Languedoc-Roussillon, France - 5 nights

Available September to December - Monday 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. 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.  

  

Read more: Immersion into the Languedoc

 
 
 

Cooking in Aragon 
Aragon, Spain - 7 nights  
Available March to November - Sunday to Wednesday
 
 
Enjoy a three night intensive cooking program at a hidden gem in the hills of Aragon. Your accommodation for your stay is considered throughout Spain and internationally as one of the most singular, beautiful and romantic small hotels in the whole of Europe. Boasting 17 rooms, lovely sitting rooms, an extensive library, grand piano and fresh flowers everywhere, all this is in a very friendly, relaxed atmosphere where you will be well looked after by the small team of charming local and international staff. Your host is British but has lived in Spain "forever", is completely bi-lingual and has a profound knowledge and passion for Spanish history, culture, gastronomy and wine which she loves to discuss.
 
 
 
 
 
 
 
 
 
 
 

  

June 2014 News - Magical MoroccoMagical Morocco
 
Marrakech, Morocco - 6 nights
Available March, April, November 

This Moroccan cooking school is perfectly located just outside the ancient city of Marrakech, a walled garden city of tall graceful palms set beneath the snow-capped Atlas Mountain range. Your cooking vacation will feature hands-on cooking classes, shopping in the souk, tours of historic sites all with enough time to relax back at the villa in the hammam (Turkish steam bath), take a swim, have a massage or simply sit by the pool and read. There are eight spacious bedrooms beautifully decorated Moroccan style and all have en-suite bathrooms. An unforgettable culinary vacation awaits you!

Read more: Magical Morocco

 
 
 
 

 
 Client Testimonial 

"THE FLORENTINE TABLE"  

 

June 2014 - Client Testimonial 

 "We had the most incredible time and this was the highlight of our 3 weeks in Italy. Our experience with Active Gourmet Holidays was incredible.The service we received from the moment we considered booking through to after we returned home was nothing short of spectacular."

 

Sarah and Justin W., Vancouver, Canada 

 RECIPE OF THE MONTH
 
 

 "SPRING GREEN ASPARAGUS SOUP"  

 

Ingredients:

1 kilo ( 2 lbs ) green asparagus    
2 medium white onions

1 medium potato   
2 Tbsp butter 
1 Tbsp olive oil 
vegetable stock

2 Tbsp cream

June 2014 News - Recipe  

Cut away the tough ends of stalks, reserve the tips for garnish and  chop the rest into 1 inch lengths. Chop the onions, chop the potato into chunks. Melt butter and oil into a saucepan, sweat onions for 5 minutes without colouring, add asparagus bits and potato chunks, sweat for another 5 minutes. Add vegetable ( or light chicken stock) barely to cover, bring to simmering point and cook for 25 minutes.

Blend the soup adding the cream and season to taste . Keep warm.

Steam asparagus tips ( or cook in salted water ), season and toss in olive oil

Serve garnished with asparagus tips and top with a cheese tile biscuit  :

Line a baking sheet with parchment paper, grate coarsely some gruyere, comte or parmesan cheese. Sprinkle 1 Tbsp of cheese to form equal rounds, spreading the edges . Cook in preheated oven at 210 C / 425 F till nicely colored. Leave to stand 30 seconds before lifting out carefully with a spatula. Stand on a pastry rack to dry.

  

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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
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 2014
May News from Active Gourmet Holidays
SPRING IS FINALLY HERE! May 2014


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

Active Gourmet Holidays continues to offer our clients fine culinary programs around the globe. We have recently been featured in several publications including

 Food and Travel and ASTA Magazine
highlighting our "Taste of Peru for Foodies" tour 
 
Check out our new three night foodie tour in Athens, Greece along with some other tasty tours. Our recipe of the month hails from the beautiful island of Sicily.
 
We have also been awarded the "2013 All Star Constant Contact Award" which only 10% of members are recognized on an annual basis.  

 

 

 Active Gourmet Holidays is on Facebook! 

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!

 
 
May 2014 News Athenian Delights NEW! Athenian Delights
Athens, Greece - 3 nights

Available year round - excluding July and August

 

If you desire a short culinary break in a fascinating city, this tour is for you! This three night tour provides a cooking class, a "foodie" walking tour and beautiful accommodations in a four star hotel in the heart of the old city. Athens is the historical capital of Europe, with a long and impressive history, dating from the first settlement in the Neolithic age. Get a taste of this incredible place!

 

May 2014 News Gastronomy Costa del Sol Gastronomy 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!
 
 
May 2014 News - Gourmet Languedoc Gourmet Languedoc 
Languedoc, France - 5 nights
Available year round

Welcome to the Languedoc region of France! Here you will learn about this lesser known part of France and be surprised at all it has to offer. You will participate in hands-on cooking lessons with a professional chef who will take you to the famous local market to shop for your ingredients. You will be guided through ancient villages such as Minerve, you will visit a goat cheese farm, olive producer and of course, taste fine wines from the area, all the while staying in a beautifully renovated home.

Read more: Gourmet Languedoc

 

 

 Client Testimonial 

"CHEESE AND PIZZA MAKING IN ITALY 

 

 

 "I had a GREAT time with Benedetto and family and felt at home. The cheese class was great, also the hotel was nice. Thank you for a GREAT CLASS"

 

Gary G., Fleming Island, FL 

 RECIPE OF THE MONTH

 STUFFED SQUID WITH FENNEL AND ORANGE SALAD"  

("Bella Sicilia" Program
 

Ingredients: 

 

For the "Stuffed Squid" Ingredients, Serves 4

8 squid with tentacles
2 cloves of garlic
1 small onion
4 oz breadcrumbs
1 ½ oz capers
1 ½ oz raisin
hand-full of fresh parsley
2 oz almond
2 oz olives
1 lemon
1 oz grated cheese
salt and pepper to taste

For the Sauce:

1 garlic clove
1 anchovy
4 medium size tomatoes
red wine
salt and pepper  

1 lemon to garnish 

May 2014 Recipe - Bella Sicilia  

Directions

For the stuffing: in a frying pan heat olive oil with crushed garlic and chopped onion. Add anchovies and the chopped tentacles. Cook for 2-3 minutes. Add white wine and simmer until evaporated. Turn off the burner. In a large bowl, combine the stuffing mixture with breadcrumbs, capers, raisins, parsley, chilli, salt and pepper, lemon zest, grated Parmesan. The stuffing is ready. It should be reasonably dense, firm and sticky enough to make balls for the filling. Place two teaspoons of stuffing into prepared squid. Don't overfill. Leave a finger space inside, as mixture will expand when cooking. Use a tooth pick to seal.

For the sauce: in the same frying pan of the stuffing add some more olive oil and heat it with the garlic clove (you will remove soon after). Add anchovies and crushed tomatoes. When anchovies have infused in the oil, place stuffed squid in the frying pan, add red wine and simmer on low heat for about five minutes. Then cover with the lid and cook for 7-8 minutes more. The sauce should not get too dry. If necessary add some small spoons of warm water.
Serve with rocket salad and lemon slices.  
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Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 

A TASTE OF PERU FOR FOODIES

"Thank you so much for organising what turned out to be the holiday of a lifetime. Everything was first class from the luxury accommodation and transportation to our fantastic tour guides and spectacular excursions. While we went without a true understanding of Peruvian cuisine, we were blown away by the variety and quality of the produce and techniques used in the restaurants selected for us. We are already looking on the website for our next destination!" - Brenda A. and Lynne A., Glasgow, Scotland

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