Active Gourmet Holidays
Active Gourmet Holidays

facebook 32linkedin 32 youtube 32  image006.png

December 2012
December News from Active Gourmet Holidays
HAPPY HOLIDAYS TO OUR CLIENTS! December 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

Active Gourmet Holidays is now offering Barge Vacations in France! This is a perfect trip for a couple, groups of friends, girlfriend getaways or families and promises to be a vacation of a lifetime! Look below for more details and if you have any questions on destinations and pricing please email us.

 

It's the holiday season so why not treat your loved one to a gift certificate for a culinary trip? Contact us for details.

  

Active Gourmet Holidays is now 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 www.activegourmetholidays.com.

ATTENTION: Please make sure to hit the "Click Here" button above if you are not seeing the entire newsletter with the featured monthly recipe at the bottom!  

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! - European Canal BargingDec 2012 News - Barging - Burgundy
France

Available mid April to end of October  

Barges are handsome vessels carrying 4-22 passengers that cruise through European canals, primarily in France. Barging focuses on gourmet food and wine, while exploring the countryside and relaxing. A dedicated crew cooks and cleans, pilots the barge, and gives chauffeured tours of local vineyards, châteaux, historic churches, markets and enchanting Medieval villages. Guests indulge in the food and wine, go on daily excursions, leisurely bicycle, enjoy the scenery, mingle with other guests, and read and relax on the deck. 


Dec 2012 Best of Italy Program Photo
NEW! - The Best of Italy
Italy - 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.

 Client Testimonial 

"TRADITIONAL CUISINE OF THE AMALFI COAST" 

December 2012 News Client Remark  
"Everything was very well organized and certainly exceeded my expectations. I especially appreciated the quiet little town. After a busy day of cooking and sightseeing it was so pleasant to return to our peaceful, friendly little seaside town. Guiliano and Sandra were a great couple. They worked very well together to provide a comprehensive experience of life on the exquisite Amalfi Coast. Giuliano was a wonderful chef with many creative techniques and recipes. Sandra provided us with a historian's perspective of the area as well as translating for us."

 

Melissa M., Bonita Springs, FL

 

 

 RECIPE OF THE MONTH

    Pumpkin Velouté 
("Bordeaux Gourmand" Program) 

INGREDIENTS FOR FOUR PEOPLE:

600-700 gr (24 oz) of fresh pumpkin

50 gr of butter (2 oz)

1 onion

¼ l (1 cup) of chicken stock

¼ l (1 cup) of milk

Salt and pepper to taste

¼ l (1 cup) of cream

  Dec 2012 News Pumpkin Soup Recipe Bordeaux

DIRECTIONS:

Cook the chopped onions in the butter for 8 to 10 minutes, until they are tender but not browned. Add the peeled pumpkin cut into small cubes, with some salt and pepper. Cover with the stock and milk. Stir over moderate heat for 20 minutes.

Remove from the heat, blend in a food processor and season to taste.

Whip the cream with a few drops of vinegar, salt and pepper. Add on the top of the velouté, directly in the bowl.

Serve with some home made croutons or bacon chips and Voila!

 
  
Affiliations

Logos

 
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 2012
November News from Active Gourmet Holidays

ATTENTION ACTIVE GOURMET HOLIDAYS' FOODIES!
November 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

How does a December culinary vacation in Cabo San Lucas, Mexico sound? Or a cooking vacation on the Amalfi Coast? See our featured tours below, along with a recipe below from loyal repeat Active Gourmet Holidays clients who have a fabulous Pumpkin Soup Recipe to share.  

  

Active Gourmet Holidays is now 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 www.activegourmetholidays.com.

 

ATTENTION: Please make sure to hit the "Click Here" button above if you are not seeing the entire newsletter with the featured monthly recipe at the bottom!  

 

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!


Nov 2012 News Taste Ravello NEW!
- Taste Ravello
Ravello, Italy

Available year round 

 Visit the beautiful Amalfi Coast and learn the delicious cuisine of this area by taking a hands on cooking class with a Master Chef. You will collect the ingredients you will use for the course with your chef from an organic garden. After the three hour class you will then sit down to enjoy the fruits of your labor. What better way is there to experience all that this area has to offer? If you'd like, we can also arrange a residential course where you can stay at this beautiful four star property, take cooking classes, go on a tour to Capri or Amalfi, and get your exercise in by taking a walking excursion. And we are not done yet .... how about a pizza course to learn about the famous Neapolitan pizza?

Read More: Taste Ravello


Nov 2012 News Beachfront Cabo Beachfront Culinary Adventures in Cabo
Cabo San Lucas, Mexico - 7 nights
Available year round
 
Learn how to make delicious dishes from local chefs by participating in hands on cooking classes in a professionally equipped kitchen or outdoor kitchen under the palapa, both overlooking a 4 mile private beach. Or if you prefer, sip a cerveza or a glass of wine during class! In either case, you will be treated to some of the best food that Baja California Sur has to offer. You are here to relax and enjoy beautiful accommodations with wonderful views of the Pacific Oceana small bed and breakfast located in the heart of ancient Florence. You will learn to cook genuine Italian cuisine from your host who learned to cook at a young age from her "nonna". She will teach you the secrets of traditional recipes and will treat you to the beauty of Florence.
 

 

 Client Testimonial 

"FLORENTINE TABLE" 

Ciao Joann,
 
Thank you so much for arranging the lunch today, it was perfect !!! The food and the company were fabulous!! It was more than we could have ever imagined. Thanks  again. ""

 

Loretta L., Shelton, CT

_______________________

 

"TOURING IN PROVENCE"


Jo-Ann,

We had a terrific time with Bernadette!  She was fabulous!  So fun, knowledgeable, and easy to talk to. We spent the day with her at Arles, and she showed us around town, visiting the ruins and following the story of VanGogh. She also helped advise us on what to do for the subsequent days in Provence.  She really was great! We would highly recommend her for any of your other customers.


Randy M., Newtown, PA


 

 

Recipe of the Month

    ANDREW'S HOT AND SOUR PUMPKIN SOUP WITH CHIVE CREAM

Client Recipe

Try this delicious autumn soup with a twist - thanks Andrew and Elena! 

Ingredients  (serves 8-12)

 

2-3 lb of precooked* winter squash
1 lg onion, cubed
2-3 cloves garlic, crushed
1T chopped ginger

3C chicken stock per pound of cooked pumpkin
1-2 lemongrass stalks (freezes well), crushed & halved
4 Kaffir lime leaves or zest of 2 limes or a lemon juice of 2 limes or a lemon

1/2t chili oil
1/2C fish sauce (can be found in your local Asian market or online)

1t sugar
1/2C sour cream

1T finely chopped chives

Nov 2012 A Allison Recipe Photo   

Directions:

Sweat the onion, garlic and ginger in a medium stockpot lightly coated with oil until the onions are

translucent, add remaining ingredients and simmer for 20min. Cool slightly, puree (should be medium-bodied) and season to taste if required.

In a small bowl, mix the sour cream with the chives, serve the soup hot with a dollop of sour cream and chives in the center.


*much less trouble than peeling and cutting: cut in half, cover cut tightly with wrap, microwave on high for 2min/lb uncooked (yields 1:3.5), and carefully (hot!) scrape out flesh. 

  
Affiliations

Logos

 
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 

October 2012
October News from Active Gourmet Holidays

IT'S NOT TOO LATE FOR AN AUTUMN VACATION IN EUROPE!
October 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

It's harvest time in Italy! This month we feature two tours in Italy: "Discover Florence" and "Truffles, Wine and Cooking in Le Marche". and a new tour in Provence called "Culinary Cannes". Check out the details below along with a great recipe from Cannes, France.  

  

Active Gourmet Holidays is now 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 www.activegourmetholidays.com.

 

NEW: Please make sure to hit the "Click Here" button above if you are not seeing the entire newsletter with the monthly recipe at the bottom!  

 

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 2012 News Culinary Cannes NEW! - Culinary Cannes

Cannes, France   Available February to November 

Enjoy a cooking class in Cannes, France, taught by a trained professional chef. You will go shopping to choose your ingredients for the 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.

Read More: Culinary Cannes


Discover Florence
Florence, Italy
Available year round

Stay in a small bed and breakfast located in the heart of ancient Florence. You will learn to cook genuine Italian cuisine from your host who learned to cook at a young age from her "nonna". She will teach you the secrets of traditional recipes and will treat you to the beauty of Florence.

Read more: Discover Florence

 

 

 Client Testimonial 

"ACTIVE GOURMETS IN BORDEAUX"

Oct 2012 News Client Remark Photo Bordeaux  

 Hi Jo-Ann - Just  returned home to Australia. We had a great day, we had a terrific host and a wonderful day. Meal was delicious and enjoyed a long lunch with Carol, her husband and  Phillipe."

 

Libby M., Australia

 

 

Recipe of the Month

                             

    PROVENCAL TOMATO SAUCE
("Culinary Cannes" Tour)

Provencal tomato sauce (using fresh tomatoes)

Yields: 5 cups

Prep time: 10 minutes

Cooking time: approx 35-55 min

 

Oct 2012 News Recipe Photo  

 


Ingredients

 

1/3 cup olive oil

1 cup onions, finely chopped

2 garlic cloves, minced

2 bay leaves

6 tomatoes, chopped ( should yield about 6 cups)

salt ( to taste)

pepper ( to taste)

4 sprigs fresh thyme ( or 1/4 tsp dried)

2 tablespoons fresh marjoram ( or 2 tsp dried)

2 tablespoons tomato paste

 

Directions

 

Heat the oil in a heavy pot. Add the onions and saute for about 10 minutes, until they are translucent.

Add in the garlic and bay leaves, let that saute about 5 minutes more. Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.

When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.

Remove the bay leaves and your sauce is ready!

 

You can easily freeze this sauce, when making larger quantities, for up to 3 months in an airtight container. In the fridge 3 days maximum.

This sauce is versatile and has many uses, apart from pasta, you can use it as a lasagna sauce or on polenta rounds as a vegetarian dish, fish and many other Italian dishes that require tomato sauce. 

Affiliations

Logos

 
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 

September 2012
September News from Active Gourmet Holidays

IS A CULINARY VACATION ON YOUR BUCKET LIST???
September 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

What a perfect time to visit Europe!! This month we feature a

couple of other new wonderful programs called "Trekking the Pilgrim's Trail" and "Florentine Table". Check out the details below along with a simple and delicious recipe by our chef in Florence, Italy. 

  

Active Gourmet Holidays is now 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 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!

Sept 2012 News Trekking Pilgrims Trail NEW! - Trekking the Pilgrim's Trail

Asturias, Spain - 8 nights
Available May to October 

Experience history as you walk "The Pilgrims' Trail to Santiago de Compostela" which is one of the great historical 'long distance foot paths' through Europe. This nine day tour takes you through the legendary pilgrimage with easy to moderate walks along beautiful settings, farmland and quaint villages in Northern Spain. Stay in a selection of different accommodations, ranging from traditional village hotels (2 nights), charming and comfortable rural hotels (2 nights) to 3- and 4-star city hotels (4 nights), all rooms with en-suite bathrooms. 

Read More: Trekking the Pilgrim's Trail

 

Sept 2012 News Florentine Table NEW! - The Florentine Table
 
Florence, Italy - Day Cooking Classes 
 
Available year round 

This is an opportunity of a lifetime! Step into a private Florentine home located in a quiet residential area and enjoy a unique dining experience. Or you can choose to take a cooking class with a woman who has lived in Italy for over three decades, and who is an author of several books on Tuscany and is an expert on the area. She will not only share simple and delicious Tuscan recipes but will also talk with you about what everyday life is like in this enchanting part of Italy. 

Read more: The Florentine Table 

 

  

 

 Client Testimonial

 

"POSITANO COOKING"

 

AGH News Sept 2012 - Positano Ckg Clients 

 

"Dear Jo-Ann - I  want you to know that you did a really terrific job in the planning of this trip.  As I mentioned, the timing and variety of activities were perfect. The guides and drivers were also excellent. So thanks once again for rescuing our trip and providing us a very memorable week in Positano."

 

 

 

 

Recipe of the Month

                             

    CIPOLLINE IN FORNO (BAKED ITALIAN PEARL ONIONS)
("The Florentine Table" Tour)

Serves 4 to 6 people

Prep time: 10 min. Cooking time: 40 min.

1 1/4 lbs. cipolline (Italian pearl onion*)

3 tbsps. butter (unsalted)

1 tbsp. extra virgin olive oil

A pinch of salt & pepper

1 tsp. fresh thyme leaves & a couple of bay leaves

Sept 2012 News  Recipe Photo  

Clean onions by cutting away any roots or soft outer skins. Rinse. Pat dry. Place onions in baking dish. Add butter, salt, pepper, thyme and bay leaves.

Preheat oven to 350°F (180°C). Once warm, pop baking dish inside. Allow onions to bake for 15 minutes before mixing them around and adding ¼ cup of liquid (vegetable broth if you have it, otherwise warm water will do). Allow onions to continue to bake for another 15 minutes or so. They should be getting soft and taking on a golden color. At this point, cover the baking dish with foil and allow the onions to bake for another 10 minutes before turning oven off. Onions should be golden brown on the outside while tender and pearly white inside. If they need a bit more baking time to become golden, allow them to bake without foil covering for a few more minutes OR stick them under the grill for a minute or so. Remove onions from oven, stir them around in their savory, herb and butter drippings and serve.

Note: you can bake cipollini ahead of time and then re-heat them on the stovetop in their baking dish before serving. Just add a drop of vegetable broth or warm water when re-heating to revive the tasty buttery drippings. Remember to pour this herb/butter sauce atop the savory onions before serving.

*A small round onion with a flat top, cipolline are normally baked or grilled and served alongside Tuscan beef stew or mouth-watering Arista (pork roast).

Affiliations

Logos

 
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 

August 2012
August News from Active Gourmet Holidays

CONSIDER AN AUTUMN CULINARY GETAWAY!
August 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

The autumn is a magical time in Europe so plan that foodie trip you have been thinking about. This month we feature 2 great new programs called "Delicious Sicily" and French Cookery Classes. Check out the details below along with a simple summer recipe by our chef in the Dordogne, France region. 

 

Also, take a look at a new nine day trekking holiday in Northern Spain, "Trekking the Pilgrim's Trail"! There is a guaranteed departure date September 15-23, 2012 so please inquire.

 

Active Gourmet Holidays is now 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 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!

Aug 2012 News Delicious Sicily

NEW! - Delicious Sicily

Sicily, Italy - Day Cooking Classes
Available year round

Savor delicious Sicily by choosing from one of the many cooking classes we offer. If you have a place to stay but would like to experience authentic Sicily, why not take a cooking class to learn about Sicilian cuisine? Take a class from a Duchess, a chef, a cookbook author, vist a wine or olive oil estate - and simply enjoy all that this magical place has to offer all the while indulging in great food and wine and meeting the warm Sicilian people.
 

Read More: Delicious Sicily

 

Aug 2012 News French Cookery ClassesNEW! - French Cookery Classes
 
Northern Loire, France - 5 nights 
 
Available April to June, September to November

 

The Mayenne region in the Northern Loire of France provides a magical setting to 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.

Read more: French Cookery Classes 

 

  

Aug 2012 News Cooking DordogneCooking in the Dordogne
Dordogne, France - 5 or 7 nights

Available April to October 

 

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.  

Read more: Cooking in the Dordogne 

 

 Client Testimonial

 

"COOKING IN THE DORDOGNE"

 

 

Aug 2012 News remark photo 

 

"Dear Jo-Ann - We had an amazing trip to France.  We would have never found Sylvie without you. It was so reassuring to have your advice and "shepherding" as we planned our trip. We spent 5 glorious days in the Dordogne Valley where we cooked, napped and saw the sights at our own pace with our hostess.Thank you for leading us to her! My mother-in-law, my daughter and I had a trip of a lifetime with memories (and recipes) we will never forget!

 

 Patti P., Bloomfield, Michigan

 

Recipe of the Month

                             

    SUMMER MELON GAZPACHO
("Cooking in the Dordogne" Tour)

1 medium cantaloupe melon

2 medium very ripe tomatoes

1 small young white onion

1 slice of stale country bread

half of a cucumber

a dozen fresh basil leaves

olive oil, sherry vinegar, salt and pepper

 

Aug News 2012 Recipe Photo

Peel all the vegetables and melon and cut into pieces

Roughly chop the basil.

Remove crust of bread and cut into small dices.

Put into a bowl, add 3 to 4 Tbs of good olive oil, 1 Tbs of sherry or white balsamic vinegar

Season with salt and pepper, toss and blend well in the food processor .

Leave in fridge for a few hours. Check and adjust seasoning if necessary .

 

Decorate with extra basil and pieces of melon and sprinkle with crumbled feta cheese, or chopped Italian prosciutto, chorizo, black olives ...

Affiliations

Logos

 
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 

JULY 2012
July News from Active Gourmet Holidays

TAKE THAT CULINARY TRIP OF A LIFETIME!
July 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

What a perfect time to plan to travel to Europe! This month we feature a great new tour called "Positano Cooking". Check out the details below along with a delicious and popular recipe from the area. 

 

Inquire about our July discounts on selected tours such as Cooking with Port Wine and Authentic Tuscan Cooking. Limited space available.

 

Active Gourmet Holidays is now 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 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!

A Taste of Italy
Umbria, Italy - 6 nights
Available year round

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

Read More: A Taste of Italy

 

July 2012 News Positano CookingNEW! - Positano Cooking
 
Positano, Italy - 5 nights 
 
Available April to October - Monday to Saturday

 

Anyone who has ever traveled to the Amalfi coast raves about its beautiful 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.

 Read more: Positano Cooking 

 

  

July 2012 News Gastronomy in RondaGastronomy in Ronda
Ronda, Spain - 3 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 three 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!

Read more: Gastronomy in Ronda 

 

 

 Client Testimonial

 

"PORTUGUESE COOKING IN THE ALENTEJO"

 

July 2012 News Portugal Client Remark

 

 "Jo-Ann  - Kudos: I cannot say enough nice words to describe our time here and all the areas we have visited.We very much appreciate your help in making this a great vacation. Having a host who is so thoughtful, enjoyable, and knowledgable definitely makes this a very special vacation. I would recommend this vacation to anyone wanting to learn about Portugal and Portuguese cooking as well as to have great fun.  

 

 Cheryl V., Eastover, North Carolina

 

Recipe of the Month

                             

    STUFFED ZUCCHINI FLOWERS
("Positano Cooking" Tour)

(2 servings)   .

Zucchini flowers, 8 medium to large flowers

 

For the stuffing:

Fresh ricotta, 10 ounces

Fresh mozzarella, 6 ounces

Salt, ½ teaspoon

Salami (optional), 3 slices

White pepper, as needed to taste

Fresh basil, 5 leaves

Parmiggiano reggiano, as needed

July 2012 Recipe Photo 

For the tempura:

Parmiggiano reggiano, 1 tablespoon

Flour, 2 cups

Potato starch (can susbstitute corn starch), 1 cup

Baking powder, 1 teaspoon

Salt, ½ teaspoon

White pepper, ½ teaspoon

San Pellegrino, 1 cold bottle

Ice, 3 cubes

TO PREPARE:

For the stuffing, simply mix all of the ingredients and lightly stuff the zucchini flowers so they won't break apart. Then dredge each zucchini flower in the tempura and gently fry them in olive oil and serve warm. Couldn't be any easier!   

Affiliations

Logos

 
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 

June 2012
 
June News from Active Gourmet Holidays

THE DOLLAR IS STRONG! IT'S TIME TO TAKE THAT TRIP!
June 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

What a perfect time to plan to travel to Europe! This month we feature a great new tour called "Cinque Terre Cooking" along with a unqiue risotto recipe. Check out the details below.  
 

Inquire about our June discounts on selected tours such as Culinary Delights of Andalusia and Amazing Amalfi. Limited space available.

 

Active Gourmet Holidays is now 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 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!

 

 

June 2012 News Tuscan Wine RoadsTuscan Wine Roads
Tuscany, Italy - 5 nights
Available May, June, September

 


 

Explore Tuscany's most historic wine zones: Chianti Classico, Montalcino, and Montepulciano. Two to three in-depth wine tastings per day are complemented by the art of Gothic Siena, a tasting of pecorino cheese in Pienza, Gregorian chants in Montalcino, and a hands-on cooking lesson at a Chianti farmhouse.  

  

Read More: Tuscan Wine Roads

 
 
 

 

June 2012 News Cinque Terre CookingCinque Terre Cooking
 
Cinque Terre, Italy - 5 nights 
 
Available year round  - Monday to Saturday

 

 

Immerse yourself in the delicious Cinque Terre cuisine with a chef who was born and grew up in this area and has formerly owned some restaurants in Liguria. Your hands-on lessons will feature typical Ligurian cuisine and simple, yet fresh and flavorful ingredients, most of which will be picked up from the garden of the 17th century estate where you will stay.  

 

 

 Read more: Cinque Terre Cooking
 

 

  

June 2012 News A Taste of SevilleA Taste of Seville
Seville, Spain - 3 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. This three night tour is the perfect immersion into Sevilla offering beautiful accommodations, gourmet dining and the inside scoop on the finest tapas bars in the area.     

 

 

 

 

 

 

 

 

 

 

Read more: A Taste of Seville 

 

 

  

   

 

 

 

 

 

 

 

 

 

 Client Testimonial

 

"COOKING IN PROVENCE WITH CHEF ERICK"

 

June 2012 News Client Remark

 

 "OMG we have had the most fabulous time. The market tour was fantastic and Erick bought all manner of foods.

Some of his friends joined us and together we prepared the food. It was all hands on and I have been to many cooking schools in France and Australia and I have never enjoyed myself so much. We all cooked, laughed, ate drank for many hours all around the most fabulous kitchen then to a magic table candle lit and set beautifully.

 

M A G I C!! 

 

Florence and Alan D., Australia

 

 

Recipe of the Month

                             

    RISOTTO WITH LEMON & MINT
("Beautiful Barolos" Tour)

 

Ingredients: 
 

(Serves 4)

 

4 cups vegetable stock

1/2 cup unsalted butter

1 Tbsp olive oil

8 shallots, finely chopped

1 garlic clove, crushed

1-1/2 cups arborio rice

1/2 cup white wine

1-1/2 cups freshly grated Parmesan

Finely grated zest of 3 lemons

2 Tbsp light cream

Handful of fresh mint, coarsely chopped

Sea salt and freshly ground black pepper

For garnish: chopped fresh mint, extra virgin olive oil

 

June 2012 News Mint Risotto Recipe

 

TO PREPARE:

 

* Put the stock in a saucepan. Heat until almost boiling, then reduce heat until barely simmering.

* Heat the butter and oil in a deep skillet or heavy-bottomed saucepan over a medium heat. Add shallots and cook for 1-2 minutes, until softened but not browned. Add garlic.

* Add the rice and stir with a wooden spoon until the rice grains are well coated and glistening, about 1 minute. Pour in the wine and stir until completely absorbed.

* Add 1 ladle of hot stock and simmer, stirring until absorbed. Continue to add stock at intervals and cook as before, until liquid has been absorbed and rice is tender but firm (al dente), about 18-20 minutes.

* Add the parmesan, lemon zest, cream, mint, salt and pepper. Mix well. Remove from heat, cover, and let rest 1-2 minutes.

* Spoon into warmed bowls, top with chopped mint, and drizzle with extra virgin olive oil. Serve immediately.

 

 

 


.

   

 

 

  .
Affiliations

Logos

 
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 
May 2012
 
May News from Active Gourmet Holidays

CHECK OUT OUR DELICIOUS COOKING VACATIONS!!!
May 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

This month we are happy to offer a delicious new tour called "Savoring Sicily" along with a mouthwatering spring recipe. Check out the details below.  
 

Inquire about our special discount for May 26-June 1 or June 2-8, 2012 for last month's new featured tour "Tastes of A Roman Holiday". Limited space available.

 

Active Gourmet Holidays is now 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 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 2012 News Savoring SicilyNEW! Savoring Sicily
Sicily, Italy - 6 nights
Available April to June, September to October

 

Join us for a week of hands-on cooking classes and foodie excursions in the charming south-eastern tip of Sicily, Italy. The area is home to mile after mile of largely unspoiled sandy beaches, beautiful countryside, a series of UNESCO World Heritage Sites and lively towns. It is famous for the wonderful baroque architecture as well as for its rich culinary tradition as Sicilian cuisine represents the richness of centuries of euro-Mediterranean cultural encounters.

 

 

 

Read More: Savoring Sicily

 

May 2012 News - Wines of Sicily TourThe Wines of Sicily
 
Sicily, Italy - 5 nights 
 
Available May and September

 

   

Come see why the ancient land of Sicily is now Italy's hottest new wine zone. On this 6-day gourmet wine tour, you'll visit the new top wineries, see Greek temples and Byzantine cathedrals, lunch at an olive oil producer, take a boat ride on the Mediterranean, and feast on Sicily's multicultural cuisine.

 

Read more: The Wines of Sicily

 

  

May 2012 News Traditional Cuisine Amalfi TourTraditional Cuisine of the Amalfi Coast
Amalfi Coast, Italy

Available year round  

 

 

 

 

Become part of the culinary traditions of this special gem on the Amalfi Coast. Learn authentic Mediterranean recipes passed down from generations when you partake in hands-on cooking classes from an experienced chef. You will stay in a beautiful four star hotel with views of lemon groves and whose location is perfectly situated to explore the coastal towns and sites of the area. Your host is an active participant in organizing events based solely on the area's food and wine so  if you want to immerse yourself in the flavors of this pristine spot, this is the perfect choice.  

 

 

 

Read more: Traditional Cuisine of the Amalfi Coast

 

  

 

 

 

 

 

 

 Client Testimonial

 

"COOKING AND BIKING/WALKING IN BORDEAUX"

 

July 2011 News - Client Remark Photo 

 

 "Just want to tell you that Ruth and I had an absolutely fabulous time. Carol really did a great job of showing us around the area, keeping us entertained, arranging the cooking classes and overall being a great lady to be around. I would very highly recommend this cooking tour!!!"

 

Carol R., Aurora, Colorado

 

  

 

Recipe of the Month

                             

    TIMBALLI DI ANELLINI ALLA NORMA
("Savoring Sicily" Tour)

 

Ingredients: 

500gr short pasta (anellini if possible)
1 eggplant
100gr young caciocavallo ragusano cheese (or provolone)
1 hard boiled egg
1-2 eggs
100gr grated ragusano cheese (or parmesan cheese)
400ml tomato sauce
fresh basil
salt
"ricotta salata"

 

May 2012 Recipe Photo

 

Preparation

 

Slice the hard boiled eggs and set aside. Cut the eggplant into cubes and fry in olive oil in a large pan until golden brown. Blot thoroughly with kitchen paper, salt and set aside. Cube the ragusano cheese or provolone.


Then, cook the pasta "al dente", cool it down in cold water and dress with tomato sauce, grated cheese and one/two beaten eggs. Place the pasta into a big baking tray or into individual small ones. If usuing small trays, create a small hole in the middle and place a slice of hard boiled egg, 3-4 eggplant cubes and 2-3 cheese cubes. Cover with more pasta and bake in a pre-heated oven at 190° until golden brown. When ready, take the "timballi" out of the trays and if necessary place again upsidedown in the oven under the grill for a couple of minutes.


Serve over a couple of spoons of tomato sauce, with more fried eggplant cubes on top, some fresh basil and "ricotta salata" shavings.

.

   

 

 

Affiliations

Logos

 
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 
April 2012
 
April News from Active Gourmet Holidays

SPRING IS HERE!!!!
April 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

This month we are happy to offer a couple of wonderful new tours, one featuring truffles in Le Marche, "Truffles, Wine & Cooking in Le Marche" along with a simple and delicious spring recipe. Check out the details below.  
 

Also, how about a week's culinary vacation in the Roman countryside in an 18th Century renovated villa? Check out our "Tastes of A Roman Holiday" (inquire about our special pricing for August 5-11).

 

Active Gourmet Holidays is now on Facebook! Click here to like us and please share photos of your trip with everyone! We would LOVE to see!  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!

 

 

April 2012 News Truffles Le MarcheNEW! Truffles, Wine & Cooking in Le Marche

Le Marche, Italy - 7 nights
Available year round

 

Discover the secret of Italy. When you visit Le Marche you will inevitably be struck by the wonderful bucolic landscape, the rich cultural heritage, the historic architecture and the quality of the local produce. But we would like to help you get under Le Marche's skin, meeting local artisans and experiencing the true rural life. Stay in a beautiful country home in a quiet setting, go on a truffle hunt, take cooking classes and get to know this region like a local.

 

 

Read More: Truffles, Wine & Cooking in Le Marche

 

April News 2012 Cooking in ParisCooking in Paris
Paris, France - Day Cooking Classes and Market Tours
Available year round

 

   

Come and discover Paris through hands-on cooking classes learning a variety of recipes to recreate at home to share with your family and friends. You will learn the art of French cooking in a fun, relaxed atmosphere in magical Montmartre, Paris. Choose from a wide range of choices for classes taught in English. Choose from macaron making, baking, bread making, molecular gastronomy, cheese and wine courses and more.

 

Read more: Cooking in Paris 

 

April 2012 News Tastes of Roman Holiday

NEW! The Tastes of a Roman Holiday
Rome, Italy - 4 or 6 nights

 
Available year round  

 

 

 

 

Enjoy a four or 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 you will learn traditional recipes from local cooks whose recipes have been passed down from generation to generation.    

 

 

 

 

Read more: The Tastes of a Roman Holiday

 

 

 

 

 

 

 

 

 

 

 

 Client Testimonial

 

"GOURMET RIOJA"

 

 

 Fourth Time Active Gourmet Holidays Travelers:

 

April 2012 News Client Remark

 

"Dear Jo-Ann

We had a wonderful time...your people were GREAT!! Thanks for everything!"

  

  Isabel, Paola, Monica C. - Houston, Texas

  

 

Recipe of the Month

                             

    OLIVE ALL'ASCOLANA
("Truffles, Wine & Cooking in Le Marche" Tour)

  As one might guess from the name, Olive all'Ascolana are from Ascoli, in the Marches. They are among the best-known Italian stuffed olives, and booths selling them at fairs are invariably mobbed.

If at all possible you should use olives of the Ascolana strain, which are large, green and mild, and were already renowned in Roman times, though the recipe for transforming them into stuffed olives is more recent, dating to the 17th century. Though they're generally classified as an antipasto, they're a superb finger food and will also work well as a first course, or as part of a platter of
mixed fried foods.

 

 

 

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

April 2012 News Recipe Photo

Ingredients:

  • A pound (400 g) of very large mild olives, packed in brine (r)
  • 4 ounces (100 g) fresh mild pork sausage
  • 4 ounces (100 g) ground veal
  • 1/2 cup meat broth (bouillon is fine)
  • 2 ounces (50 g) diced cured lard (buy this from a delicatessen, or use pancetta or prosciutto fat)
  • 10 ounces (250 g) fine bread crumbs (this will be about 2 1/2 cups)
  • 1/2 cup dry white wine
  • 1 cup (50 g) freshly grated Parmigiano
  • 2 eggs

 

 Instructions:

  

  1. Pit olives if you didn't buy them already pitted.
  2. Heat the olive oil in a skillet over medium heat.  Remove the casing and crumble the sausage into the skillet.  Cook for several minutes until browned.  Add the wine, scraping up the little bits from the bottom of the pan.  Cook for about 5 minutes until most of the wine has evaporated.  Add in the beef broth and cook another 5 minutes.  Remove the sausage to a bowl with a slotted spoon, leaving the drippings in the pan.
  3. Using a meat grinder or a food processor, grind the meat. 
  4. Removing the pan from the heat, add 1 tablespoon of breadcrumbs to the drippings in the pan.  Return the meat to the pan as well.  Add the parmigiano cheese and 1 egg (beaten) to the pan.  Combine together to make the stuffing mixture for the olives.  Let the mixture rest for a bit to cool.
  5. Once cool, stuff each olive with some of the sausage mixture.  Don't over stuff the olives or they may break apart. 
  6. Set up a breading station.  Make 1 plate of the flour, 1 bowl of the remaining egg, and 1 plate of the remaining breadcrumb.  Coat each olive in flour, then in egg, and finally in breadcrumbs.
  7. Heat the oil to a medium heat.  Don't make it to hot or it will burn the olives.  Once the oil is hot, fry the olives (in batches, depending on the size of your pot) just until they are a golden brown color.  Using a slotted spoon, remove the olives from the oil to a paper towel to drain them.  Let the olives cool a little before serving.

 

Credits:

 

cucinadibella.typepad.com

http://italianfood.about.com

 

 

 

 

 

Affiliations

Logos

 
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 
March 2012
 
March News from Active Gourmet Holidays

LIKE US ON FACEBOOK TO KEEP IN TOUCH!
March 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

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

 

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

  

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

 

 

For more information on specific tours or pricing, please email Jo-Ann Gaidosz at 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!

 

 

NEW! A Taste of Italy

Umbria, Italy - 6 nights
Available year round

 

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

 

 

Read More: A Taste of Italy

 

Feb 2011 News Yoga and Cooking Le Marche

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

 

   

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

 

Read more: Yoga and Cooking in Le Marche 

 

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

 

 

 

 

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

 

 

 

 

 

 

Read more: Los Pueblos Blancos in Andalusia

 

 

 

 

 

 

 

 

 Client Testimonial

 

"PERUVIAN ADVENTURE"

 

March News 2012 Peru Group

 

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

 

  Jonathan D., Austin, Texas

  

 

Recipe of the Month

                            

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

 

 

 

 

INGREDIENTS

 

½ stick butter (unsalted)                              2 tablespoons extra virgin olive oil

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

 

March 2012 News Recipe Photo

 

INSTRUCTIONS

 

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

 

 

 

 

 

Affiliations

Logos

 
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 
February 2012
 
February News from Active Gourmet Holidays

WE'VE GONE SOCIAL! LIKE US ON FACEBOOK!
February 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

We have had such a wonderful response to our 10 year anniversary promotion that we are extending it until March 15. Why not book that dream culinary vacation and save 10% in the process? Please inquire as to which tours are eligible.

 

***Stay tuned for a very exciting announcement to celebrate our anniversary! We will be sending out another newsletter shortly!

 

This month we are featuring two exciting new tours,Home Cooking on the Amalfi Coast and Port Wine & the Douro Valley.

 

Active Gourmet Holidays is now on Facebook! Click here to like us. 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!

 

 

Feb 2012 News Home Cooking on the Amalfi Coast

NEW! Home Cooking on the Amalfi Coast


Amalfi Coast, Italy - 3 or 7 nights
Available year round

 

High up in the hills lies a beautiful home where you will enjoy cooking lessons from a self taught Italian woman who specializes in typical regional dishes. The home in which you will stay has been recently renovated with love and each room is beautifully detailed. Take in the beautiful view of the Amalfi Coast while you relax on the property during your free time. Choose from a three or six night itinerary including cuisine, foodie visits and immersing yourself in this scenic area of Italy.

 

 

Read More: Home Cooking on the Amalfi Coast

 

NEW! Feb 2012 News Port Wine & the Douro ValleyPort Wine & the Douro Valley
Douro, Portugal - 5 nights
Available September

 

   

Not just for Port lovers, this tour also features the Douro's dynamic new wineries that are turning heads with their incredible table wines. Visit the historic lodges in Oporto where Port is aged. Then move upstream to the grape-growing region where Port and the new unfortified wines are made. Fall in love with the Douro river valley, a World Heritage site. 

 

Read more: Port Wine & the Douro Valley 



 

Feb 2012 News Italian Riviera CookingItalian Riviera Cooking

Cinque Terre, Italy - 4 nights
 
Available February to October  

 

 

 

 

 

 

 

 

Learn about Ligurian cooking in your own private cooking classes while you stay in one of the loveliest and most picturesque regions of Italy, Santa Margherita Ligure. You will have guided tours of some of the area's captivating seaside villages in the Cinque Terre, enjoy fabulous dinners and marvel at the breathtaking coastline and beautiful views. Enjoy a stunning seaview junior suite in a 4 star hotel. 

 

 

 

 

 

Read more: Italian Riviera Cooking 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Client Testimonial

 

"GOURMET RIOJA"

 

 

Feb 2012 News Rioja Group Remark Photo 

 "Active Gourmet Holidays customized the perfect experience for our group in Rioja, Spain; delicious combination of food, wine and culture! This trip was an exceptional travel value giving us the opportunity to enjoy and make memories!

Our group experienced all the best that the region has to offer thanks to our guides. We were absolutely delighted with the diverse winery selections, the exceptional food and the beautiful scenery.

 

  Marti S., San Antonio, Texas

  

 

Recipe of the Month

                            

CALAMARATA
("Home Cooking on the Amalfi Coast" Tour)

 

 

Small squid 600 g
One
white onion

Tomato pulp into small pieces 400 g (You can also use coarsely chopped and peeled)

A generous glass of dry white wine

Pasta Calamarata 380 g.

Olive oil q.b.
Salt q.b. 

 

Feb 2012 News Recipe Photo 

Preparation:

 

Have the fishmonger clean the squid. Wash them, and check that the "beak" (which is at the center of the tentacles) and the "pen" cartilidge (which is inside the bag) have been removed. Cut the sacs into rings about 2 cm high. and the tentacles into pieces. The recipe originally published only require you to use the bags for a dish that contains only "rings", but I also prefer to use the tentacles.

 

Slice the onion finely and place in a large pan with three tablespoons of oil, and sauté by adding a bit 'of water from time to time.

 

Toss the squid in the pan, brown them briefly over high heat, then add the wine and let evaporate.

Pour the tomatoes into the saucepan, add salt and cook about twenty minutes (the time depends on how big were the squid).

 

Cook the pasta in abundant salted water, drain and pour in sauce pan with the squid. Blow up the dough for a few minutes, and serve it by adding a little olive oil.

 

 

 

Affiliations

Logos

 
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 
September News from Active Gourmet Holidays
CHOOSE FROM OVER 100 CULINARY TRIPS! September 2010
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

Active Gourmet Holidays was recently chosen as the NUMBER ONE  "Top Ten Awesome Vacations" in the international cooking school category!
 
September features our "Taste of Peru for Foodie's" tour once again as it gains even more popularity.  We also feature a couple of wonderful tours on the Amalfi Coast.
 
The recipe of the month, Penne con Zucchine Tradizionale,  is taken from the long awaited cookbook from Mamma Agata on the Amalfi Coast, "Simple and Genuine". See below for details on Mamma's cooking school in Ravello. 
  
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it.
 
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 2010 News Program Photo - Mamma AgataThe Flavours of the Amalfi Coast
Ravello, Italy
Available year round

 
Join Mamma Agata for cooking classes in her beautiful home on a cliff top overlooking the spectacular Amalfi coastline. She has been the chef for many famous Hollywood actors and actresses, journalists and politicians and now invites you into her home to share her simple, yet elegant, traditional Southern Italian recipes.
Sept 2010 Nw program Photo - Mamma- Wine TastingWine Tasting on the Amalfi Coast
Ravello, Italy
Available year round
 
Come to Ravello, a world famous city known for its music, history and enchanting sights overlooking the Amalfi Coast. Here you will learn about Italy's world famous wines by your host, Gennaro. Gennaro is a professionally certified Sommelier and a member of the prestigious AIS, a national association of Certified Sommeliers and one of your hosts for the evening, along with his lovely bride Chiara, daughter of the world famous Mamma Agata whose cooking program "The Flavours of the Amalfi Coast" is also offered through Active Gourmet Holidays.
 

Read more... 
A Taste of Peru for Foodies
Lima and Cusco, Peru - 7 nights
Available year round

Sept News 2010 Program Photo - PeruPeru has become a new and popular culinary destination as featured in Newsweek, NY Times, Travel & Leisure, Condé Nast, etc.  This tour mixes a taste of native, "criolla" and traditional food with the trendy fusion through hands-on cooking classes, demonstrations and tasting menus. All of this is wrapped up within a framework of history and culture that explains every part of the tour and helps our guests understand the origin of all these great tastes. Taste of Peru for foodies has the best balance for someone with some experience or just the love for food.
 

Read more...
  Client Testimonial

  "A TASTE OF PERU FOR FOODIES" 
 
Slow Food Logo 
"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

Recipe of the Month

 

Pasta con Zucchine Tradizionale 
 ("The Flavours of the Amalfi Coast - Mamma Agata")
 
The long anticipated Simple and Genuine cookbook is a celebration of Chiara and her mother's love and passion for life through Mamma's cooking and includes Mamma Agata's cherished secret cooking tips and family recipes, as well as some of Mamma Agata's personal memories of cooking for famous celebrities such as Humphrey Bogart, Richar Burton, Liz Taylor, Fred Astaire, Jacqueline Kennedy, and Pierce Brosnan. Here is a simple and delicious recipe from the new book.

Serves 4 

400 gr or 14 oz Short Pasta (such as penne)
1 kg or 2 - 2 ¼ lb zucchini (sliced into ¼ inch discs)
100 gr smoked Provolone or Gouda cheese (chopped into small cubes)
50 gr Parmigiano cheese (grated)
4 Tablespoons extra virgin olive oil
2 Cloves Garlic (finely sliced)
4 Leaves Fresh Basil (torn)
Sea Salt

Sept 2010 News Recipe Image
 
Wash the zucchini. Remove and discard the tops and bottoms.
Slice the zucchini into discs about ¼ inch thick.
Place the sliced zucchini into a bowl, covering each layer of  zucchini with a little sea salt to draw out the water. Let the zucchini sit for about 5 to 10 minutes in the colander and drain the water. Thinly slice the garlic. Add the olive oil and garlic to a large sauce pan at the same time. NOTE: Do not heat the oil first, then add the garlic to the pan, but rather place the ingredients into the pan at room temperature and then heat the pan. Cook over a low flame in a large non-stick skillet until golden brown. Add the zucchini, a pinch of salt, and the torn basil leaves to the oil and stir.

Mamma Agata Secret
Mamma Agata always covers the pan and cooks the combined ingredients  for  five minutes  to  enhance  the many  different flavors in the pan.
Cook  the  pasta  in  salted  water  until  it  is  al  dente  and  drain.
NOTE: A pasta noodle that is short in length, such as penne, is ideal for this dish.
Add the pasta to the pan of zucchini. Stir the ingredients well and continue to cook over a low flame for a few additional minutes.

 
Mamma Agata Secret
Mamma Agata adds Smoked Provolone or Gouda Cheese to pan of zucchini at the very end of the cooking process - just before serving to her guests
.

Remove from heat, plate and serve with Parmigiano cheese.
Serve hot!
 
 
Affiliations
 
Better Business Bureau Logo ASTA logo Slow Food Logo ICTA Logo

IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 
August News from Active Gourmet Holidays
MAKE YOUR FALL CULINARY TRAVEL PLANS NOW! August 2010
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

In August we feature some wonderful escapes including a seven night "combination" tour in Spain, , "Cooking and Spanish Lessons in Secret Murcia", developed exclusively for our clients.  We also highlight a very popular tour called "The Active Foodie in Provence", perfect for those wanting a real taste of authentic Provence. 
 
The recipe of the month reflects Provence and is perfect for August, Tomates à la Provençale.   
  
  
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
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 2010 News Program Photo MurciaNEW!  Spanish Lessons and Cooking in Secret Murcia
Murcia, Spain - 7 nights
Available April, May, June, September and October 
 
Come to Murcia, the best kept secret destination in Spain, for authentic cooking classes and Spanish lessons. You will be taught by a local chef and by local women who have had recipes passed down through the generations. For your Spanish classes you will be taught by a native Spanish teacher who is also fluent in English. The classes will be supplemented by various excursions to enhance your experience in this beautiful region.  
 
Read more...
Aug News 2010 Program Photo Active FoodieThe Active Foodie in Provence
(Options: Customized Tours, Day Excursions, Day Cooking Classes)
Provence, France - 6 nights
Available September 19-25 ONLY
 
This program combines wandering about the glorious and varied countryside of Provence, and cooking together with friends (new and old!). You will learn authentic Provençal cuisine, naturally rich in vegetables, olive oil, and with minimal fats, but after a week of feasting, coupled with hiking, you will not worry about facing the scales when you get home.
  Client Testimonial

  "COOKING AND TREKKING IN THE LUBERON" 
Aug 2010 News Client Remark Photo
 "We had a wonderful time, as well as a great accommodation and learning some fabulous new recipes and cooking tips. Our hosts provided us with visits to many of the gorgeous villages in the area, on top of this we also did some trekking amidst stunning scenery!"  
Brenda F., Singapore

Recipe of the Month

 

Tomates en Persillade - Tomates à la Provençale 
 
 ("The Active Foodie in Provence")
 
A classic and wonderful side dish. The way we prepare it emphasizes flavor and can sacrifice aesthetics. However, once you taste it, you won't be able to go back to the classic restaurant garnish.
Serve 2-4 per person
 
Ingredients:

1-2 tomatoes per person - ideally the ripest tomatoes, ripened on the vine, in the hot sunshine of mid-summer
1/4 cup olive oil
 for the persillade:
 3 grated or minced garlic cloves
a touch of lemon juice
4 tablespoons of chopped fresh parsley
salt
 
 
Aug 2010 News Recipe Photo - Tomatoes

  In a large frying pan, pour in your olive oil, slice your tomatoes in half and put them cut side up in the frying pan over a medium heat.  
Cook uncovered (but with a grease protector) till somewhat reduced (about 10 minutes).  
Turn over the tomatoes very carefully with tongs or 2 spatulas to limit splatter, and cook till further reduced. 
You will caramelize the cut side, but be careful not to burn. Simmer gently for at least 15 minutes this way.
Remove the tomatoes from the frying pan and transfer them cut side up with the oil to a baking dish.  Put them in the oven at 300F and let 
reduce and concentrate for another 20-30 minutes.
 
Meantime, prepare your Persillade.

  Grate the garlic on the tips of the fork in lemon juice with a touch of salt.  Mix together with the parsley.
 5 minutes before serving, spoon a bit of the persillade on the tomatoes and put them back in the oven for the remaining 5 minutes.


 
 
Affiliations
 
Better Business Bureau Logo ASTA logo Slow Food Logo ICTA Logo

IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 
July News from Active Gourmet Holidays
PLAN YOUR SUMMER OR AUTUMN CULINARY GETAWAY ! July 2009
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

Summer is here and in this month's issue we continue to feature big savings for culinary vacations in Spain, Portugal, France along with a huge savings in Mexico! Take a look below and make reservations soon for a summer or autumn getaway.  
 
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
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!
Slow Food LogoCulinary Delights of Andalusia
(Options: Options: Custom Tours and Four Night Program, Six Night Gourmet Program)
Lake Iznájar, Andalusia, Spain - 4 or 6 nights
Available year round
 
Iznájar is a small hilltop Moorish village overlooking a romantic turquoise-coloured lake which lies in Parque Natural de las Sierras Subbéticas in the southern part of Córdoba province.

Save 10% or 15% per person
Save 10% off "Culinary Delights of Andalusia" for travel the weeks of August 23-30 and September 13-20 OR 15% off  (for groups of 4 or more). For details on this tour see the description above.   
Offer Expires: August 1, 2009
Rioja June 2009 NewsletterGourmet Rioja
(Options: Customized Groups or Individual Wine Tours)
Rioja, Spain - 4 nights
Available May and October/Year round custom departures
 
Welcome to La Rioja, internationally famous region for its acclaimed wines and gastronomy. Join us for an outstanding gourmet wine vacation, tailor-made for groups or individuals who enjoy excellent wine and amazing food. Visit La Rioja, one of the most famous and prestigious wine-producing areas in the world.
Save 10% per person
Save 10% off "Gourmet Rioja" in Rioja, Spain. For details on this tour see the description above.   
 
Offer Expires: August 1, 2009
July Newsletter DordogneCooking in the Dordogne 
Dordogne, France - 7 nights
Available April to October - Monday to Monday
 
 Join us in Southwest France for a week of total immersion in the French lifestyle. Pick-up a straw basket and each morning we will visit a different traditional market and learn how to select the best produce. In France gastronomy and life rhyme with markets which are a a vital event held on the main square of the town. 


Read more...
Save 20% per person
Save 20% off "Cooking in the Dordogne" in Dordogne, France for the weeks September 28-October 5 and October 5-12. For details on this tour see the description above. (for groups of 4 or more)  
 
Offer Expires: October 1, 2009
Slow Food LogoCooking with Port Wine
Lousada, Portugal - 6 nights

Available year round
 
Portugal is an amazing country with so much to offer: wonderful wines, including the famous Ports, a vast selection of cheeses, the very best in cuisine, ancient villages with cobblestone streets and best of all, the people. Portugal was by far one of my best European experiences. .
 
Read more...
Save 10% or 15%
Save 10% or 15% off "Cooking with Port Wine" in Lousada, Portugal. For details on this tour see the description above.   
(10% for groups of 4; 15% for groups of 6)
 
Offer Expires: September 30, 2009
July 2009 Newsletter Chef Ana MexicoMexican Cooking with Chef Ana
Cuernavaca, Mexico  - 4 or 7 nights
Available year round
 
Chef Ana Garcia is your host and chief instructor throughout the week. Chef Garcia,  a native of Cuernavaca, learned the art of Mexican cuisine from traditional family methods passed down from generation to generation. With her traditional experience Chef Ana likes to expand upon that base by using traditional Mexican ingredients in new and interesting gourmet combinations. She is currently the head chef and owner of "La Mesa de Ana", a restaurant located on the grounds of La Villa Bonita which showcases Chef Garcia's incredible cuisine. Chef Ana is also starred in her first national television series in 2008.
Save $1000 per couple
Save $1000 per couple on "Mexican Cooking with Chef Ana" in Cuernavaca, Mexico for the weeks of July 19-26, July 26-August 2, August 2-9 and August 16-23, 2009. For details on this tour see the description above. (available for 7 night double occupany only - not valid with other offers)  
Offer Expires: August 10, 2009
In This Issue
"Culinary Delights of Andalusia"
"Gourmet Rioja"
"Cooking in the Dordogne"
"Cooking with Port Wine"
"Mexico Cooking with Chef Ana"
Client Testimonial
Client Testimonial
July Newsetter Client Testimonial Photo
 
 
"ACTIVE GOURMETS IN BORDEAUX"
 
"Dear Jo-Ann -
 
It was a lovely trip and we enjoyed "the la forge" alot :).  Carol, Bruno and Helen were just the perfect hosts. Carol arranged our week absolutely including everything we had asked.
The wineries, the education by a wine expert, the garden tours and the cooking classes, the opera in Bordeaux were better than we could have hoped for.
Thank you again for the connection to Carol ... the most gracious hostesses and host ever!
Sincerely, Mary and Greg K.
  
.



 
Better Business Bureau
 
Active Gourmet Holidays continues to maintain an A+ rating with the Better Business Bureau.
 
 

Recipe of the Month

 
CHEF ANA'S SIMPLE CEVICHE
("Mexican Cooking with Chef Ana" Program)
 

Ingredients:
1 lb. Dorado or Mahi-mahi cut into ½ inch cubes (try other whitefish as well, the fresher the better!)
1 cup of fresh-squeezed lime juice to "cook" the fish in the refrigerator  
1 white onion, chopped in ¼  inch squares
3 cups of Roma or Saladet tomatoes, chopped
1 cup of cilantro, chopped
4 jalapeño chiles in vinegar chopped
4 tablespoons of fresh-squeezed lime for final mixture later
¼ cup of fresh-squeezed orange juice
2 tablespoons of olive oil
¼ cup sliced olives
1 ripe avocado cut in small cubes
Salt to taste
 
Tostadas, Totopos or Saltines
Splash of Hot Sauce to taste
 
July 2009 Newsletter Chef Ana
 
Directions:

Take the fish and cut into ½ inch cubes.  Place fish in the cup of lime juice in a rectangular Tupperware.  Make sure there is enough lime juice to cover the fish.  If not, add more.  The lime juice is "cooking" the fish with its acid.  There is no substitute for fresh lime juice!  Concentrate won't work!  Place in the refrigerator for 3-4 hours (maximum of 5 hours).
Discard the lime juice in the Tupperware and mix gently with all of the other ingredients (second set listed above).  Don't over-stir or the fish may crumble, as well you will break down the nice consistency of the other ingredients.  Sometimes I just turn it over a bit with my hands and it is ready to serve.
Accompany with saltines, tostadas (crisp corn tortillas) or totopos (crisp corn tortilla triangles).  I also add a splash of your hot sauce of choice as mild or as hot as you like.  Again, if this is a delicately flavored fish you may want to err on the side of a mild sauce to avoid overpowering the fish.  Ceviche goes very well with a lighter flavored beer like Modelo Especial or Pacifico.
©Chef Ana Isabel Garcia Moreno
Affiliations
 
Better Business Bureau Logo ASTA logo Slow Food Logo ICTA Logo

IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

January News from Active Gourmet Holidays

CELEBRATING OUR 10 YEAR ANNIVERSARY!
January 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

January is an exciting month as it marks Active Gourmet Holidays' 10th year in business! We would like to thank all of our clients for their support, many of whom are "several time" repeat clients - you know who you are!

 

In celebration of our 10 year anniversary, we are offering a 10% discount on over 20 selected tours if booked by February 15th. Please inquire as to which tours are eligible.

 

Our goal is to continue to offer the finest in culinary and active travel. We are also proud to announce our consistent Better Business Bureau A+ rating.

 

With the New Year upon us, we want your opinion on how we are doing. Please share with us what types of culinary holidays you would like to see that are not currently being offered. Please contact us at the email address below to share your thoughts. Perhaps you would like to see some vacations that are shorter in length, in different locations, more or less cooking classes, more varied types of itineraries? We are here to listen!

 

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!

 

 

Beachfront Culinary Adventures in Cabo
Cabo San Lucas, Mexico - 7 nights
Available February, April and December

 

Attention all cooking enthusiasts! This is a culinary vacation like no other! You will learn delicious dishes from the most talented chefs of Cabo and Todos Santos. Enjoy hands on cooking classes in the resort's professionally equipped kitchen or in the outdoor kitchen under the palapa. Or if you prefer, sip a cerveza or have a a glass of wine during class! In either case, you will be treated to some of the most amazing meals you will ever have. You are here to relax and enjoy beautiful accommodations with each room providing a wonderful view of the Pacific Ocean on a private beach.

 

Read More: Beachfront Culinary Adventures in Cabo

 

The Wines of Sicily
Sicily, Italy - 5 nights
Available May and October - Monday to Saturday

 

   

Come see why the ancient land of Sicily is now Italy's hottest new wine zone. On this 6-day gourmet wine tour, you'll visit the new top wineries, see Greek temples and Byzantine cathedrals, lunch at an olive oil producer, take a boat ride on the Mediterranean, and feast on Sicily's multicultural cuisine. 

 

Read more: The Wines of Sicily 


 

Bordeaux Gourmand

 

Available April to November  

 

We equate "wine" with "Bordeaux" with good reason. This UNESCO and World Heritage site is renowned not only for its incredible wine production but for its two thousand year old history, beautiful architecture and breathtaking landscapes. Enjoy a three night stay indulging in fine cuisine, Bordeaux wines and the French "Art de vivre". Stay in gorgeous accommodations, explore the area, learn about the finest in food and wine and participate in hands-on cooking classes and wine tastings. 

 

 

 

Read more: Bordeaux Gourmand  

 

 

 

 

 

 

 

 

 

 

Bordeaux, France - 3 nights
  

 

 Client Testimonial

 

"BEACHFRONT CULINARY ADVENTURES IN CABO"

 

Beachfront Culinary Adv in Cabo

 

 "My wife and I, and three other guests spent an absolutely delightful week at this property. The extraordinarily thoughtful and accommodating host had arranged for a local chef to come each evening and instruct us in how to prepare a typical Baja Sur dinner. The instruction was frequently interrupted by the passage of whales outside the kitchen window! The elegant accommodations, remarkable service, and excursions made this a memorable trip."

 

  Andrew and Elena A., Carmel, California

  

 

Recipe of the Month

                            

BROAD BEAN SALAD
("Bordeaux Gourmand" Tour)

 

 

Ingredients for 4 servings :

 

 

500 grs (about 1 lb.) of peeled broad beans

250 grs (about 1/2 lb.) of sliced bacon

1 cup of crème fraîche (100 grs)

2 teaspoons of mustard (with grains)

1 bouillon cube

2 bay leaves

1 clove of garlic

 

 

Prepare a bouillon of 20 cl with the cube, the garlic and the bay leaves.

Put the bacon in a pan with some oil and brown it a little bit. Remove the fat and reserve the bacon. Mix in a bowl the crème fraîche and the mustard. Then put the cream in a pan with the bacon and warm it.

 

When the bouillon is hot, add the beans and cook them for about 2 minutes. Do not cover! Check if the beans are tender but still "al dente" and drain them off.

 

Mix the beans with the cream and the bacon. Voila!

 

Serve with a light Bordeaux red wine or a rosé.

 

 

 

 

Affiliations

Logos

 
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 
June News from Active Gourmet Holidays
SUMMER SAVINGS IN GOURMET DESTINATIONS! June 2009
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

Summer is upon us and in this month's issue we are featuring big savings for an unforgettable culinary or active vacation in Spain, Portugal and France! Take a look below and make reservations soon.  
 
For more information on specific tours or pricing, please email us at This email address is being protected from spambots. You need JavaScript enabled to view it..
 
 
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!
Slow Food LogoCulinary Delights of Andalusia
(Options: Options: Custom Tours and Four Night Program, Six Night Gourmet Program)
Lake Iznájar, Andalusia, Spain - 4 or 6 nights
Available year round
 
Iznájar is a small hilltop Moorish village overlooking a romantic turquoise-coloured lake which lies in Parque Natural de las Sierras Subbéticas in the southern part of Córdoba province.

Save 10% or 15% per person
Save 10% off "Culinary Delights of Andalusia" for travel the weeks of August 23-30 and September 13-20 OR 15% off  (for groups of 4 or more). For details on this tour see the description above.   
Offer Expires: August 1, 2009
Rioja June 2009 NewsletterGourmet Rioja
(Options: Customized Groups or Individual Wine Tours)
Rioja, Spain - 4 nights
Available May and October/Year round custom departures
 
Welcome to La Rioja, internationally famous region for its acclaimed wines and gastronomy. Join us for an outstanding gourmet wine vacation, tailor-made for groups or individuals who enjoy excellent wine and amazing food. Visit La Rioja, one of the most famous and prestigious wine-producing areas in the world.
Save 10% per person
Save 10% off "Gourmet Rioja" in Rioja, Spain. For details on this tour see the description above.   
 
Offer Expires: August 1, 2009
Rioja 2 June 2009 NewsletterLa Rioja Wine Festival
(Options: Customized Group or Individual Wine Tours)
Rioja, Spain - 4 nights

Available May and September/Year round custom departures
 
Welcome to La Rioja, internationally famous region for its acclaimed wines and gastronomy. Join us for an outstanding gourmet wine vacation, tailor-made for groups or individuals who enjoy excellent wine and amazing food. 

Read more...  
Save 10% per person
Save 10% off "La Rioja Wine Festival" in Rioja, Spain. For details on this tour see the description above.   
 
Offer Expires: August 1, 2009
Slow Food LogoCooking with Katherine in Burgundy
Burgundy, France - 6 nights
Available March to December - Sunday to Saturday

 
Experience the delights of Burgundy in a fabulous farmhouse. Join us for a 'hands on,' culinary vacation in the heart of the Cote D'Or, Kingdom of the Dukes of Burgundy where you will discover a patchwork of landscapes, valleys, rivers, canals and vineyards. 

Save 20% per person
Save 20% off "Cooking with Katherine in Burgundy" in Burgundy, France for the week of August 30-September 5, 2009. For details on this tour see the description above.   
Offer Expires: July 10, 2009
Slow Food LogoCooking with Port Wine
Lousada, Portugal - 6 nights

Available year round
 
Portugal is an amazing country with so much to offer: wonderful wines, including the famous Ports, a vast selection of cheeses, the very best in cuisine, ancient villages with cobblestone streets and best of all, the people. Portugal was by far one of my best European experiences. .
 
Read more...
Save 10% or 15%
Save 10% or 15% off "Cooking with Port Wine" in Lousada, Portugal. For details on this tour see the description above.   
(10% for groups of 4; 15% for groups of 6)
 
Offer Expires: September 30, 2009
In This Issue
"Culinary Delights of Andalusia"
"Gourmet Rioja"
"La Rioja Wine Festival"
"Cooking with Katherine in Burgundy"
"Cooking with Port Wine"
Client Testimonial
Client Testimonial

Nona and Bennett Whipple - Patrick's
 
"THE PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON"
 
"Dear Jo-Ann -
 
The visit with Patrick and Babeth went very well, and we had a wonderful time. Patrick was a very good host and teacher and meals and wine were generous and delicious.
     My husband, Bennett, took a cold on the way over and became sick shortly after we arrived. Dr. Babeth took good care of him, bringing medication, offering advice and attention which we appreciated very much. She was a wonderful addition to our experience there with her warmth and good humor.
     We thoroughly enjoyed the entire experience.Thank you for all your help."  
        Regards, Nona W., Big Canoe, Georgia

.


 
In the Media
 
 
 

Recipe of the Month

 
Roast Turkey With Port Wine
("Cooking with Port Wine" Tour) 
 
This is a typical Christmas dinner from Alentejo; you may use this recipe for your Thanksgiving turkey. Be careful to leave your bird in salt water with lemon and orange slices for 1 or 2 days before roasting it; if I have a frozen bird I defrost it in that water.
 
1 bird
salt
lemon
Port Wine - 20 years Old Tawny
White wine from Douro Valley
Olive oil and butter
Sliced onions
Presunto slices 
For the chestnut / greens stuffing:
Cooked chestnuts
Bitter greens (like broccoli di rape, but you may use swiss chard or spinach if you don't like bitter greens)
Olive oil
1 tbs minced garlic
 
Rub your bird with salt and sprinkle with lemon juice and Port Wine inside and out. Drizzle with olive oil an put a few butter pats on it. Prik a lemon with a fork and stuff it in the body cavity if you are not stuffing the bird. Put the bird in a roasting pan with the sliced onions; you may add some quartered potatoes and roast them together. Let it roast at 350º, basting sprinkling frequently with white wine and Port Wine; you will use up to a bottle white wine and half bottle Port in the process!
 

 June Newsletter Cooking with Port Wine
 
Stuffing

 

 
 

Cook the greens, drain and chop. Put in a baking tray together with chopped chestnuts, garlic, and a bit olive oil. Stuff the bird or season and add some fat from the roast. Bake until hot and golden. 
 
Rice Pilaf
 
1 onion
olive oil
1 cup rice
2 cups water
salt and bayleaf
 
Finely mince the onion and sauté in the olive oil until it turns golden. Add the water, bayleaf and salt and simmer, covered, for ten minutes. Add the rice, cover and cook on low heat about 15 minutes. Turn off the heat, wrap the pan in a cloth and let it rest a further 30 minutes. Loosen the grains with a fork before serving.
Affiliations
 
Better Business Bureau Logo ASTA logo Slow Food Logo ICTA Logo

IACP Logo
Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
 
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

CINQUE TERRE COOKING & WALKING

"Believe me we were impressed...very impressed...I don't know how we could possibly top this vacation...any suggestions? Active Gourmet did good. Everyone we came in contact with was superb. 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 Daniel U., Torrance, California

Designed by NKS