Active Gourmet Holidays
Active Gourmet Holidays

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February News from Active Gourmet Holidays
START PLANNING A SPRING CULINARY VACATION NOW! February 2011

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 
 

February highlights one of our best selling culinary holidays "The Flavours of Tuscany". Book the weeks of April 10, 17 or 21 by February 28 and receive a 5% discount! !

 

We also feature a great new tour in sunny Mexico, "Beachfront Culinary Adventures in Cabo".  This getaway allows you to relax in the sun and surf and learn delicious dishes easily replicated at home. 

 

Lastly we recommend another popular tour, "Yoga and Cooking in Le Marche". This is a perfect tour for solo travelers, groups of friends and mothers and daughters. 

 

For more information on specific tours or pricing, please email us 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 2011 News CaboNEW! - Beachfront Culinary Adventures in Cabo
 
Cabo San Lucas, Mexico - 4 or 7 nights

Available February to May, November to 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

    

 

Feb News 2011 Flavours of TuscanyThe Flavours of Tuscany
 
Tuscany, Italy - 6 nights
 
Available April to July, September to November - Sunday to Saturday   

 

 

Whether you are a novice or experienced cook, this holiday will teach you all there is to know about Tuscan cuisine. Classes are taught by experienced and professional instructors in a beautiful state of the art kitchen where lessons are truly hands-on and conducted in English. Located between Viareggio and Lucca, the school lies within a beautiful 15th century old estate. 


 

Read more: The Flavours of Tuscany 

 

 
 Feb 2011 News Yoga and Cooking Le Marche

Yoga and Cooking in Le Marche 
 
Le Marche, Italy - 7 nights

Available year round

 

Join Anna, a certified Kundalini yoga instructor and your hostess, 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.



Read more: Yoga and Cooking in Le Marche  

  

Recipe of the Month


 Pollo Secco

 ("Beachfront Culinary Adventures in Cabo" Tour)

Ingredients

3 lbs. chicken thighs trimmed 
 
2 cups of chopped red onions
 
2 cups chopped green bell peppers
 
2 bunches cilantro
 
1 bunch green onions (6)
 
2 cloves of garlic
 
1 cube chicken bullion   
 
6 roma or 15 cherry tomatoes
 
1 can of light beer
 
1 avocado  
 
2 packages Sazon Goya
 
(coriander & annatto spices) 
 
2 tbs cumin
 
2 tsp cayenne pepper
 
1 tsp black pepper
 
2 bay leaves
 
1 pkg or can of frijoles  

Feb 2011 News Recipe Photo 

 

 

Directions 

 Finely chop or blender/food processor 1 cup red onion, 1 cup green pepper, ½ cup cilantro, 3 green onions (bulb plus stem), 1 clove garlic, half of tomatoes.  Saute in 1 tbs olive oil until tender.

 After tender, add cayenne, cummin, 1 pkg of Goya powder, black pepper, and continue to sauté.

 Remove sauted veggies from pot, add 1 tbs olive oil and lightly brown chicken.

 Add veggies back in, along with coarsely cut remaining onion, bell pepper, garlic, green onion, tomatoes.  Add beer.  Add bay leaves.  Bring to boil then reduce to simmer for two hours covered.

 Rice

 

 

 2 cups rice
 
4 cups water
 
1 cube chicken bullion
 
1 package Goya powder
 
Plantains (4 ripe plantains) 

 

 

 

  To Serve

 

Cup rice, chicken with sauce, frioles, fried plantains, avocado slices and cilantro garnish. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Cut into ¼" slices.  Pan fry in veggie oil at 350 degrees.
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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 
March News from Active Gourmet Holidays
SPRING IS ALMOST HERE - PLAN A CULINARY HOLIDAY! March 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

In the kitchen we highlight a recipe from Andalusia, created by an incredible chef who teaches for both "The Legacy of Andalus"  and "Culinary Delights of Andalusia". 

 

We also feature a wonderful combination program called "Cooking and Biking/Walking in Bordeaux". Learn to cook, bike, walk, visit gardens, vineyards and more with this incredible trip. Visit the Dordogne part of France with our "Cooking in the Dordogne" trip.   

 

For more information on specific tours or pricing, please email us or visit our website at www.activegourmetholidays.com.

 

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

March 2011 News Program Photo DordogneCooking in the Dordogne
 
Dordogne, France - 5 or 7 nights

Available April to October - Monday to Monday

 

 

Join us in Southwest France for a four 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 those looking for a true gourmand experience this tour is for you! 
 

 

Read more: Cooking in the Dordogne 

    

 

Jan 2011 News Active Gourmets in Bordeaux Program PhotoCooking and Biking/Walking in Bordeaux

Bordeaux, France - 6 nights

Available year round

 

 

Enjoy an active culinary vacation in the southwest corner of France between Bordeaux and St. Emilion. You will stay at a comfortable renovated 18th century country home and will get acquainted with all that is French. We will customize your week for you - whether it be enjoying cooking lessons in French homes, market and artisan food producer visits, vineyards and wine tastings, antiquing, garden visits or walking and biking, the "Entre Deux Mers" region offers all this and much more. 

 

Read more: Cooking and Biking/Walking in Bordeaux 

 
 
March 2011 News Program Photo Andalusia

The Legacy of Al Andalus

Andalusia, Spain - 7 nights

Available year round

 

 

  

 

  

 

 

The Legacy of Al Andalus will enable you to discover and explore the abundant history and culture of three of the most enchanting cities in the region, Seville, Granada and Córboba - especially in its exceptional food and wine. In Andalusia, life is lived to the fullest and eating and drinking are taken very seriously. This holiday offers you unrivalled gastronomy, incredible wines, food and cultural visits.      

 

 

 

 


Read more: The Legacy of Al Andalus   

 

 

 

 

 

 

 

 

 

 Client Testimonial

 

"AUTHENTIC TUSCAN COOKING"

 

March 2011 News Client Remark Authentic Tuscan

 

 "Dear Jo-Ann, Thank you for all of your help in planning this vacation for us.  We appreciate your quick response to all of our inquiries and helping us prepare before our cooking trip in Tuscany.

 

We just got back, and it was absolutely lovely experience.  We had a spacious apartment at the Villa and the welcome gift basket we received upon arrival had an overabundance of fruits and food. The chefs that taught

the cooking classes were funny, engaging, and passionate about the food that they were teaching us to cook.  The food was absolutely delicious, and each morsel was just an experience in itself.  Our hosts were wonderful hosts. They were organized and helped us plan so that we could do all the activities and excursions that we wanted without feeling rushed or flustered.   

 

 

 

It was definitely one of my top vacation experiences.  Thank you!"

 

 

Peggy W. and Vicki C. 

 


 

 

 

Recipe of the Month


 Porra
 
(Cordovan style thick Gazpacho)

 ("The Legacy of Al Andalus" Tour) 

 

  

Serves 4

 

 

 

 

 

 Ingredients

¼ - ½ kg ripe (plum) tomatoes, remove cores and roughly chopped

1 green bell pepper, seeded and roughly chopped

1 small Spanish onion, roughly chopped

2-3 cloves garlic

½ cucumber, roughly chopped

¼ green apple, roughly chopped

2-3 slices of stale bread, remove crusts, soak in water then drain

1 small glass of extra virgin olive oil

1 small glass of sherry vinegar

Salt and pepper

Pinch of ground cumin

(For the Garnishes)

One hard-boiled egg, chopped

Finely sliced Serrano ham

Chopped green apple

Chopped green pepper

Chopped cucumber

 

 

Method

 

 

1.       Put all the ingredients in a blender or food processor for a few seconds or until smooth.

2.       Season the soup and mix well.

3.       Transfer into a large Gazpacho bowl and chill for at least 12 hours.

4.       Serve the Gazpacho with the garnishes and drizzle over extra virgin olive oil.

                                                                                       

 

 

 

 

 

 

 

 

 

 

 

Legacy of Al Andalus Photo March News 2011

Affiliations

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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 
April News from Active Gourmet Holidays
WINE, WINE, WINE! April 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

For April we feature a delicious spring dish from Epicurious, "Peas, Asparagus and Basil". We also highlight some exellent  wine tours guided by a wonderful couple with a passion and knowledge of Italy that is unsurpassed. Check out the tours below, which are only run a couple of times per year. Space is limited so please inquire with any questions you may have.   

 

For more information on specific tours or pricing, please email us 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 2011 News - Hiking and Wine Cinque TerreHiking and Wine in the Cinque Terre
Piedmont/Cinque Terre - 6 nights
Available May/June and August/September - Sunday to Saturday

 

 

 

This hiking and wine tour spotlights two diverse regions: the Barolo wine zone of Piedmont and the Italian Riviera seacliffs of the Cinque Terre. Enjoy the best of both worlds: vineyards and seascapes, woodland cuisine and seafood, majestic red wines and white wines as light as a sea breeze.

 

 

Read more: Hiking and Wine in the Cinque Terre 

    

 

April 2011 News Beautiful BarolosBeautiful Barolos

Piedmont, Italy - 5 nights

Available June/July and October - Sunday to Friday

 

Enjoy a six day gourmet wine tour where you will sample Piedmont's culinary delights: white truffles, mountain cheeses, and, best of all Piedmont's stunning array of wines, with Barolo and Barbaresco at the top of the list.

 

Read more: Beautiful Barolos 

 
 
 

April 2011 News - Trekking for Wine in TuscanyTrekking for Wine in Tuscany

Tuscany, Italy - 6 nights

Available June and October

 

 

 

 

 

 A wine and walking tour in Montalcino and San Gimignano. Morning hikes and afternoon wine tastings offer an active tour for foodies and wine aficionados. Plus, there's pecorino cheese in Pienza, art in Siena, and Gregorian chants in Montalcino.  


Read more: Trekking for Wine in Tuscany    

 

 Client Testimonial

 

"THE FLAVOURS OF TUSCANY"

 

April 2011 News - Client Remark

 

 

 "Hi Jo-Ann

 

We had a fantastic time - the cooking was amazing, Sandra is a wonderful cook and personality, the location was spectacular and rest of the students were interesting and fun. We would not have changed a single thing if we did it all again.

 

Attached a photo - several more we can share with you."

 

Regards

Jean V. 

 

 

 

 

 

 

 

 

 

 

 

Recipe of the Month


 

April 2011 News - Recipe PhotoAsparagus, Peas, and Basil
Piselli con Asparagi e Basilico
(6 servings)

1/4 cup finely chopped shallots (about 2)
3 tablespoons unsalted butter
2 pound asparagus, trimmed and cut into 1-inch pieces
3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas
1/2 teaspoon fine sea salt
Handful of torn basil leaves (about 3/4 cup)

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes. Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

Variations: Fresh mint can be tossed in the the basil. Alternately, the whole medley can be served over short pasta with alfredo sauce, or over brown rice.

Recipe from Epicurious.com. Photo by John Kernick 

 

 

 

 

 

Affiliations

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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 
May News from Active Gourmet Holidays
SPAIN -  CATALONIA, RIOJA AND ASTURIAS! May 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

In May we are featuring Catalonia, Spain and a wonderful program called "The Cuisine of Catalonia". Stay in a medieval hotel and take cooking classes from a talented local chef. Our recipe of the month is also from Catalonia and is "Emporda Rice".  We also highlight some other wonderful Spain tours in the Rioja and Asturias regions of the country. 

 

For more information on specific tours or pricing, please email us 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 2011 News La Rioja Wine FestivalLa Rioja Wine Festival
Rioja, Spain - 4 nights
Available May and September (and 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: La Rioja Wine Festival 

    

 

May 2011 News Active Gourmet The Active Gourmet in Green Spain

Asturias, Spain - 6 nights

Available April to October

 

Join us for a 6-night walking and culinary journey in Asturias, the heart of Green Spain. Still largely "undiscovered" as a tourist destination, this magical corner of the world offers breath-taking landscapes, deeply rooted tradition and tasty regional gastronomy. It's a paradise for walking: rolling hills, limestone spires, sandy shores and quiet coves. It's a temptation for the gourmet: fresh seafood, artisan cheeses, apple cider and free-range beef. Our 7-day itinerary in Asturias is designed to make the most of the region's incredible diversity, with a variety of activities included.

 

 Read more: The Active Gourmet in Green Spain

 
 
 

May 2011 News Cuisine of CataloniaThe Cuisine of Catalonia

Catalonia, Spain - 4 nights

Available March to June and September to October - Monday to Friday

 

 

 

 

 Enjoy professional hands-on cooking classes with a renowned Catalan chef in an ancient village in Spain. You will learn traditional Catalan cooking techniques and will stay in a beautiful four star hotel. This program focuses on fun and informative cooking lessons with a chef who is not just a professional, but who is friendly and who will make you feel right at home from the beginning discovering this wonderful cuisine.


Read more: The Cuisine of Catalonia  

 

 

 

 

 Client Testimonial

 

"CLASSICO COOKING CLASSES"

 

May 2011 News - Client Testimonial

 

 "Hi Jo-Ann

 

Here is a picture from the cooking school. The experience was fantastic! We all loved it! Thanks again for a very memorable experience while in Italy".

 

 Susan B., Wenonah, NJ   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe of the Month


 Emporda Rice (North Catalonia Rice)

("The Cuisine of Catalonia" Program)


 
INGREDIENTS:
4 persons
400 g. rice  
200 g. squid rings 
150 g. pork  
4 sausages   
¼  chicken
4 prawns
4 onions
2 tomatoes
1 green pepper
2 artichokes
60 g. peas
2 litres fish stock
Oil
Salt
Parley
Garlic 

  

May 2011 News - Cuisine of Catalonia Group
 

PREPARATION:

 

Place an iron casserole dish on the stove, add oil and fry the chicken, pork and sausages until golden brown then remove from the casserole dish.

Cook the onion until it is dark brown. Add a small amount of water every now and again to help the onion caramelise and create a jam texture. Stir constantly.

Once the onion is the right colour, add the previously diced green peppers and a few cloves of garlic (whole). Once all this is dark in colour, add a small amount of fresh grated tomato.

 

Add the diced squid and artichokes and stir constantly for 15 minutes. Add a few drops of water to make sure the mixture doesn't burn.

 

Add the rice to the casserole dish and stir in with the onion and squid, then add the fish stock and previously cooked meat. Leave to cook for 12 minutes, stirring occasionally to make sure the rice doesn't stick to the bottom of the casserole dish. Add salt and leave for 16 minutes. Then remove from stove and let the rice cook using the residual heat of the iron casserole dish (this will ensure the rice doesn't overcook).

 

 

 

 

 

 

 

 

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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 
June News from Active Gourmet Holidays

VENETO, PROVENCE, ARAGON!
June 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

In June we highlight tours from Venice, Provence, and the region of Aragon in Spain. You may not have heard too much about Aragon yet but this gem of a spot is a well kept secret and an amazing destination - see below for more details.

 

Start making your summer and fall plans for  that dream culinary vacation you have always talked about. 

 

For more information on specific tours or pricing, please email us 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 2011 News - Antonella's Cuisine of the VenetoAntonella's Cuisine of the Veneto
Veneto, Italy - 3 or 7 nights
Available April to October 

 

 

Enjoy an Italian cooking holiday in the heart of the Prosecco wine area in the Veneto. Stay in a beautifully restored farmhouse, where Antonella will teach you how to prepare wonderful meals at home. Her philosophy is that food is central to life; it should be full of flavour, beautifully presented, and eaten in a pleasing, relaxing ambience. It shouldn't be necessary to spend hours in preparation either; all it needs are the right skills and attitude. It's a question of lifestyle.

.

Read more: Antonella's Cuisine of the Veneto

    

 

May 2011 News Active Foodie Program PhotoThe Active Foodie in Provence

Provence, France - 6 nights

Available April and September (please inquire about other dates)

 

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.

  

Read more: The Active Foodie in Provence

 
 
 

June 2011 News Cooking with Piers and Miguel in AragonCooking with Piers and Miguel in Aragon

Aragon, Spain - 3 nights

Available March to October  

 

 

 

 

 La Torre del Visco is considered throughout Spain and internationally as one of the most singular, beautiful and romantic small hotels in the whole of Europe. 17 rooms, lovely sitting rooms, an extensive library, grand piano and fresh flowers everywhere, all this in a very friendly, relaxed atmosphere where you will be pampered by Jemma, Piers and their team of charming local staff. Your hosts are British but have lived in Spain "forever", are completely bi-lingual and have a profound knowledge and passion for Spanish history, culture, gastronomy and wine which they love to .

 


Read more: Cooking with Piers and Miguel in Aragon  

 

 

 

 

 

 

 Client Testimonial

 

"THE ACTIVE FOODIE IN PROVENCE"

 

June 2011 News Active Foodie in Provence

 

 

 "Dear Jo-Ann 

 

"We had a wonderful time!!! Thank you. The course was great, people were wonderful, hotel was superb." 

 

 Oron and Orly, Israel  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe of the Month


  

The Pissaladière - A Nicois Classic 
("The Active Foodie in Provence" Tour)

 

 

 

 

A batch of pizza dough (recipe given below, or you can use frozen dough from your nearby store)

- one packet of brewer's yeast

- 1/2 - 3/4 cup warm water

- one teaspoon sugar

Mix the above together and leave 15 minutes to check for yeast activity then add

- 1 cup - 1 1/2 cups of flour - enough to make a supple and smooth dough that you can work easily.

- A drizzle of olive oil

- a spinch of salt

Knead for 10 minutes, put aside to rest one hour.
 

 June 2011 News - Recipe Photo


For the topping:

 

 

  

 

- 3 onions

 

 

- 1-2 tomatoes sliced in very thin rounds

- 3 garlic cloves crushed and minced

- 10 anchovies in salt, rinsed and filleted

- 6 (3 + 3) table spoons olive oil

- 6-10 black Greek olives

 

In a frying pan, pour in 3 tablespoons olive oil, and add the onion rounds, simmer and stir till just golden. Remove from the flame (about 7 minutes). Put aside.

In another frying pan, pour in 3 tablespoons of olive oil, add the anchovy filets, and let simmer, while you stir, till they melt into the olive oil and make a paste. Add 1/2 of your minced garlic to the anchovy mixture, stir in, let sizzle for 30 seconds and remove from the flame.

Preheat your oven to 450F/220C.

Roll out your dough and place it on a pan lightly covered with flour. Take your anchovy paste and spread it evenly on your dough. Sprinkle on your minced garlic yet unused, layer on top the sweated onions and on top of these, your thinly sliced tomatoes. sprinkle a half dozen black olives (optional). Bake for 15 minutes, or till the crust is browned. Remove, slice and serve. Excellent as an evening nibble with a light rose wine from Provence... as good just warm as fresh from the oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

Affiliations

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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 
July News from Active Gourmet Holidays

THE AMAZING AMALFI COAST
July 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

We have just returned from the amazing Amalfi Coast in Italy and it is even more breathtaking than I remember. From our reliable  driver Giuseppe to the beautiful accommodations and gracious hosts, the trip was unforgettable. Below we feature just a few of the culinary programs offered in this area. The coast boasts stunning views, delicious cuisine, top rated restaurants and superb hotels - so if you are looking for a holiday that you will not soon forget, take a read below and please give us a call to help you choose that perfect escape...   

 

For more information on specific tours or pricing, please

email Jo-Ann Gaidosz 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!

 

July 2011 News - Sorrento's KitchenSorrento's Kitchen 

(Options: Day Cooking Classes)

 Sant'Agata, 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 with 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

 

July 2011 News - Flavours of the Amalfi CoastThe Flavours of the Amalfi Coast

 Ravello, Italy- 6 nights 
 
Available March to November (excluding Easter and Sundays)

 

 

 

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. We just visited here and had the most magnificent time - a wonderful family who made us feel right at home with great guests, divine food and a view that one only dreams about!

  

Read more: The Flavours of the Amalfi Coast

 
 
 

July 2011 News - Villa Cooking in SorrentoVilla Cooking in Sorrento

Sorrento, Italy - 3 or 7 nights

Available year round  

 

 

 

 

Choose from a day cooking class or a three or seven night culinary program in spectacular Sorrento, Italy. Your hands-on cooking lessons from your chef will take place in an amazing, private and manicured garden. You will be surrounded by an impressive array of old palms, English meadow, colorful flowers and fountains with lemon and orange trees, a swimming-pool, typical "Pergolato" and ceramic decorations. The property guarantees you complete privacy during your cooking classes.

 

 

 

Read more: Villa Cooking in Sorrento  

 

 

 

 

 

 

 

 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

 

MEZZAMANICA AL RAGU' DI COCCIO E SCORFANO (MEZZAMANICA PASTA WITH ROUGOUT OF SCORPION FISH AND GOUNARD FISH)

("Amazing Amalfi" Tour)

 

Try this amazing dish given to you by a one star Michelin chef on the Amalfi Coast!

 

Ingredients for 4 people:

 

320g of mezza maniche pasta from Gragnano

400g of Scorpion fish and gournard fish

100g of fresh cherry tomato from the Vesuvius

2 peaces of garlic

Parsley

Chilly

90g of extra vergin olive oil

Salt

8cl of white wine

250cl of water

 

July 2011 News - Recipe Photo

 

Clean the fish under water drawing the entrails out and fillet it. Take the head and the bone and prepare the sauce in a pan with 60gr of extra virgin olive oil, garlic and chili pepper . Wait a couple of minutes and add a glass of white wine, let it boil off then add small tomatoes slices and the water. Let it boil in a pan ( with the cover ) for 20 minutes. Seep it in a white filtering cloth. In another pan heat up the extra virgin olive oil with the garlic , take the garlic out of the pan before it's brown then add the slices of fish . Cook it for 5 minutes then add the sauce you have prepared before. Cook the pasta in the salt water, drain it when is still firm and add the pasta in the pan where you have the sauce and mix very well. Serve it hot, dusting the dishes with chopped parsley

 

 
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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 News from Active Gourmet Holidays

TUSCANY, MARRAKECH, BURGUNDY!
August 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

In August we feature great tours from Italy, Morocco and France. It's not too early to start planning that late summer or autumn trip so take a look at the selections below and please give us a call to help you choose that perfect culinary getaway.

 

We are also offering a 15% discount on "Culinary and Wine Adventures in Hidden Burgundy " for August 28-September 3, 2011. There are only 4 spaces left and there will be a special masterclass with award-winning chef Laurent Peugeot at Michelin-starred Le Charlemagne in Burgundy. Call now to reserve!

 

For more information on specific tours or pricing, please

email Jo-Ann Gaidosz 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!

 

August 2011 News Trekking for Wine in Tuscany Trekking for Wine in Tuscany

Tuscany, Italy -  6 nights
Available May, June, October

 

 

A wine and walking tour in Montalcino and San Gimignano. Morning hikes and afternoon wine tastings offer an active tour for foodies and wine aficionados. Plus, there's pecorino cheese in Pienza, art in Siena, and Gregorian chants in Montalcino.

 

Read more: Trekking for Wine in Tuscany

 

August 2011 News Magical Morocco Magical Morocco

Marrakech, Morocco- 6 nights 
 
Available February, March to October

 

 

Our Moroccan cooking school is located just outside the ancient imperial city of Marrakech, a walled garden city of tall graceful palms set beneath the snow-capped Atlas Mountain range. About ten minutes from the medina, you will find the Palmeraie, a grove of over 150,000 towering palm trees. It is here you will find the luxury villa, aptly named the 'house of green mint.

  

Read more: Magical Morocco

 
 

August 2011 News Cycling and Gastronomy in Burgundy Cycling and Gastronomy in Burgundy

Burgundy, France - 6 nights

Available year round  

 

 

 

 

This self-guided cycling tour is the perfect combination of Burgundy's most important treasured assets: wine and cuisine - or more artfully referred to as gastronomy! Starting in Dijon, a beautiful city with sites, history, and the gateway to the wine country, you will make your way across the most famous vineyards.

 

 

Read more: Cycling and Gastronomy in Burgundy 

 

 

 

 

 

 Client Testimonial

 

"COOKING AND BIKING/WALKING IN BORDEAUX"

 

August 2011 - Cooking Walking Bordeaux - Client Remark 

 

  "Jo-Ann, we had such a lovely time with Carol and her entourage. The entire trip was delightful and she was very flexible and willing to do whatever we were up for. Great balance of activities and the different people that we spent time with. It was truly a life experience, not just a holiday. We have many pictures and once we get settled in, we will send you a cd.  Thank you!"

 

Sandi S., St. Augustine, Florida

Recipe of the Month

 

MOROCCAN-SPICED COLD TOMATO SOUP

 

 

 

North African spices combine with a touch of honey and lemon in a refreshing summer soup.

 

Yield: Makes 4 servings or about 5 cups

 

 

August 2011 News Recipe Photo

 

1 small onion, chopped

2 tablespoons olive oil

1 teaspoon paprika

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

Scant 1/4 teaspoon ground cinnamon

1 (14- to 16-ounce) can whole tomatoes in juice, drained and juices reserved

1 3/4 cups chicken broth (14 fluid ounces)

2 teaspoons honey

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh cilantro

1/2 teaspoon fresh lemon juice, or to taste

Garnish: lemon slices 

 

 

Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro.

 

Gourmet June 2003 (photo by: Romulo Yanes)

 

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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

FRANCE, PERU, PORTUGAL!
September 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

In this month's newsletter we bring you a wonderful new three night getaway in Southwest France, "A Taste of France" along with a delicious and simple autumn recipe to tease your tastebuds. We also highlight an active and gourmet tour in Peru and a cooking program in gorgeous Portugal, a small gem of a country. Let Active Gourmet Holidays help you choose the perfect culinary getaway!

 

For more information on specific tours or pricing, please

email Jo-Ann Gaidosz 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 2011 News - A Taste of FranceNEW! - A Taste of France

La Rochelle, France -  3 nights
Available year round - Friday to Monday

 

 

Experience a three night culinary vacation like no other. This cooking holiday is based in the beautiful, historic region of the Vendée in the West of France near the picturesque seaside town of La Rochelle. Enjoy the rolling countryside with its beautiful canals, visit the impressive historic abbeys and chateaux and experience the region's golden beaches.

 

 

Read more: A Taste of France

 

 

 Sept 2011 News - Cooking with Port WineCooking 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. We were amazed at the diversity of the landscapes, the history and beauty of the people in this very small, but very abundant country.

.

  

Read more: Cooking with Port Wine

 

 
 

Sept 2011 News - Peruvian Cooking and TrekkingPeruvian Cooking and Trekking Adventure

Lima and Cusco, Peru - 7 nights

Available year round  

 

 

 

 

 

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

 

 

 

Read more:Peruvian Cooking and Trekking Adventure  

 

 

  

 

 

 

 Client Testimonial

 

"THE ACTIVE FOODIE IN PROVENCE"

 

Sept 2011 News - Active Foodie Client Remark 

 

  "Jo-Ann, Madeline showed us her Provence in a nonstop week of hiking, goat farms, pottery, and cooking with the incredibly talented Chef Eric. We hiked, we dined, and we learned. A magical week we will remember and treasure always!"

 

Mardi M., Hidden Hills, California

 

Recipe of the Month

 

RACK OF LAMB WITH A MUSTARD CRUST 
("A Taste of France" Tour) 

 

Serves 2

 

Ingredients:

1 rack of lamb, trimmed

2 tablespoons of breadcrumbs

½ tablespoon chopped mint

½ tablespoon chopped parsley

½ tablespoon chopped thyme

50g unsalted butter

1 ½ tablespoons Dijon mustard

Salt and pepper

 

Sept 2011 News - Recipe Photo

 

 

1)      Preheat oven to 220 degrees Celsius/gas mark 7/425 F

2)      Trim off the fat from the rack of lamb

3)      Mix together the mustard, breadcrumbs, chopped herbs and butter. Season to taste. Press a layer of the mixture over the skinned side of the lamb and chill for 30 minutes.

4)      With the crust side up, place in a roasting pan and roast for 15 minutes for pink, medium rare lamb. If you prefer well cooked lamb, keep in the oven for longer.

5)      Serve with the butter and juices from the roasting pan

 

Serving suggestions - Creamy potato mash or roast potatoes and a side of roast vegetables.

If you have time, put the crust on the lamb and place in the fridge overnight.

  

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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 News from Active Gourmet Holidays

ARE YOU A FOODIE???? CHECK OUT OUR TOURS BELOW!
October 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

October's newsletter features great trips in France, Spain and Italy. "The Active Foodie in Provence" tour has proven to be a big hit with our clients so once again we are offering it April 29-May 5, 2012. See more information below and register now!

 

The recipe of the month comes once again from France, this time from one of our favorite chefs, the lovely Sylvie. A simple and delicious autumn recipe.

 

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!

 

 October 2011 News Active FoodieThe Active Foodie in Provence
Provence, France -  6 nights
Available April 29-May 5, 2012 - Friday to Monday

(other dates upon request)

 

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. 

 

Read more: The Active Foodie in Provence 

 

 

 

 Oct 2011 News La RiojaLa Rioja Wine Festival

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 enjoy excellent wine and amazing food. Visit La Rioja, one of the most famous and prestigious wine-producing areas in the world.

 

 

 

  

Read more: La Rioja Wine Festival

 

 
 

Oct 2011 News Magical MontalcinoMagical Montalcino

Montalcino, Italy

Available year round  

 

 

 

 

Take hands-on cooking lessons in Montalcino from Teresa. Born in Rome, Teresa speaks fluent English and French and will share her knowledge of food preparation with you as well as giving you the tools you need to create simple dishes that are easily replicated once you get home. 

 

 

 

 

 Read more: Magical Montalcino   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Client Testimonial

 

"COOKING IN THE DORDOGNE"

 

Oct 2011 News Client Remark  

 

 "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 Tres Bien, Sylvie. 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!!"

 Patricia P., Bloomfield, Michigan

 

Recipe of the Month

                            

PANCETTA WRAPPED FIGS STUFFED WITH GOAT CHEESE
("Cooking in the Dordogne" Tour)

 

A simple and delicious recipe!

 

 

Oct News 2011 Recipe 


 
 

Quarter each fresh fig cutting three quarter of the way down to create an opening.

Scoop soft goat cheese  into each fig without overstuffing and drizzle with half a teaspoon of honey.

Wrap each fig with a pancetta slice .

Place in a baking tray , drizzle with extra virgin olive oil , a couple of turns from the pepper mill and bake at 425F ( 220 celsius) for 20 mns until softened.

 

 

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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 
November News from Active Gourmet Holidays

HOW ABOUT A 'GIRLFRIEND GETAWAY' TO BURGUNDY???
November 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

In November we feature two wonderful chefs - Chef Paolo in Tuscany  "Tuscan Cooking in Lucca" offering either a 7 night culinary vacation or if you only have a day, take a day cooking class. Click the link above for more information. Our other featured chef is Chef Katherine in Burgundy who offers a divine program called  "Culinary and Wine Adventures in Hidden Burgundy" and also treats us to a beautiful and delicious winter recipe. (See below). Please make sure to inquire about our Girlfriend Getaway to Burgundy only being offered between April 22 and May 20, 2012. it's the same itinerary as the above link with just a couple of special changes. A perfect holiday gift for that special woman and a 10% discount for clients booking by the end of 2011!

 

There is still time to register for "The Active Foodie in Provence"  which has proven to be a big hit with our clients so we are offering it April 29-May 5, 2012. See more information below and register now!

 

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!

 

 October 2011 News Active FoodieThe Active Foodie in Provence
Provence, France -  6 nights
Available April 29-May 5, 2012 - Friday to Monday

(other dates upon request)

 

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. 

 

Read more: The Active Foodie in Provence 

 

 

 

Nov 2011 News Cul and Wine BurgundyCulinary and Wine Adventures in Hidden Burgundy

Burgundy, France - 6 nights 
 
Available April to December

 

 

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'. Discover the 1er and Grand Cru Vineyards with our renowned wine expert with exclusive access to some of the most famous Domaine's in the Cote de Nuits and Cote de Beaune. Create dishes from our seasonal cook book, be inspired by the vibrant market of Dijon, take a Master class with 1* Michelin Chef Laurent Peugeot at 'La Charlemagne' , get creative with our traditional baker and dine out at 3* Michelin Restaurant 'Bernard Loiseau. 

 

   

Read more: Culinary and Wine Adventures in Hidden Burgundy 

 
 

November 2011 News A Taste of Peru for FoodiesA Taste of Peru for Foodies

Lima/Cusco, Peru - 7 nights

Available year round  

 

 

 

 

 

 

 

 

Peru 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. A Taste of Peru for Foodies has the best balance for someone with some experience or just the love for food.   

 

 

 

 

 Read more: A Taste of Peru for Foodies   

 

 

 

 

 

 

 

The holidays are right around the corner. Inquire about a gift certificate for a loved one. A culinary trip is a perfect gift for that foodie in your life!

 

 Client Testimonial

 

"TUSCAN COOKING IN LUCCA"

 

Nov 2011 News Client Photo 

 

 " We took a one day fish cooking class. We really appreciated everyone's willingness to work around our dietary needs. The class was wonderful and the final products tasty. Chef Paolo is a great instructor."

 Evelyn M., Potomac, Maryland

 

Recipe of the Month

                            

WINTER BEET CONFIT WITH FRESH GOAT CHEESES
("Culinary and Wine Adventures in Hidden Burgundy" Tour)

 

For 8 guests as an appetizer

 

2 yellow beets

2 purple beets

2 pink beets

1lb fresh firm goat's cheese, drained if necessary

pinch of salt and freshly ground black pepper

1 tbsp finely chopped chives

mandarin oil

rocket arugula oil

olive oil

beetroot coulis (you will need 2 purple beets for this)

white balsamic vinegar syrup or black balsamic syrup if you cannot find the white

fresh rocket (arugula) to decorate

 

You will need a 3/4cm pastry cutter depending on the size of your beets

 

 

Nov 2011 News Recipe Photo 

 

FOR THE BEET COULIS:

 

Wrap the beets in foil and cook in the oven until soft

Skin them and puree with 1tbsp of vinegar, taste and add more vinegar if necessary

sieve the mixture into a clean jug

If the coulis is slightly too thick add a small spoon of water and mix

Pour into a small plastic squeezy bottle to be used later - chill

 

FOR THE ROCKET (ARUGULA) OIL:

 

In a small blender add ¾ cup of olive oil and a generous handful of clean arugula

Blend until smooth and bright green

Pour into a small plastic squeezy bottle to be used later - chill

 

FOR THE BEET CONFIT:

 

Wrap the beets individually in foil and roast for at least an hour in a medium oven or until a knife goes smoothly into the beets with no resistance

Take them out, cool, peel and slice into approx 3mm slithers

*Pro - Tip to achieve the professional look take the pastry cutter and cut out the perfect circle! How easy is that!!

Keep all 3 colors separate to avoid running colours - chill

 

FOR THE GOATS CHEESE:

 

In a bowl mush up the goats cheese with your fingers and add a pinch of salt, black pepper and the chopped chives

With damp hands roll out small balls of goats cheese and place them on a tray lined with non stick paper or seram wrap - you need 3 per person

*Think! you need to remember your potion control, so divide the weight of your goat's cheese into 8 (that's how many you are making for) and then by 3 (for the 3 goat's cheese ball per portion)

chill in the fridge for 1hr

 

TO ASSEMBLE:

 

Prepare 8 medium sized plates

*Pro-Tip think about how restaurants often use much larger plates than necessary for the entrée - purely for presentation! It makes a big difference than a crowded entrée plate.

before placing 3 balls of goat's cheese on your plate think about the design of your presentation

for square or rectangular try arranging them in a straight line

for a round try thinking about the beets in the middle and the goat's cheese around the outside

then using the rocket (arugula) oil sq

 

 

 

 

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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 News from Active Gourmet Holidays

HOW ABOUT A HOLIDAY GIFT CERTIFICATE?
December 2011


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

Join us in Italy for a wonderful Yoga and Cooking Holiday in Le Marche, Italy which is being held October 13-20, 2012. Please inquire about special pricing for this particular date! 

 

Don't forget to ask about our Girlfriend Getaway to Burgundy only being offered between April 22 and May 20, 2012. Here is the link so check it out! Culinary and Wine Adventures in Hidden Burgundy. A perfect holiday gift for that special woman and a 10% discount for clients booking by the end of 2011! We have gift certificates!

 

There is still time to register for "The Active Foodie in Provence"  which is the perfect foodie tour for our clients so we are offering it April 29-May 5, 2012 with special pricing for this date!

 

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

 

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

 

Dec News Buon Appetito Florence

 

Buon 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.

 

 

Read More: Buon Appetito Florence

.

 

April 2011 News - Hiking and Wine Cinque TerreHiking and Wine in Cinque Terre
Piedmont/Cinque Terre, Italy - 6 nights
Available May and September - Sunday to Saturday

 

   

This hiking and wine tour spotlights two diverse regions: the Barolo wine zone of Piedmont and the Italian Riviera seacliffs of the Cinque Terre. Enjoy the best of both worlds: vineyards and seascapes, woodland cuisine and seafood, majestic red wines and white wines as light as a sea breeze.

 

Read more: Hiking and Wine in Cinque Terre 

 
 

Dec 2011 News Cooking Under the Tuscan SunCooking Under the Tuscan Sun
Cortona, Italy - 3, 5 or 6 nights

Available year round  

 

Il Falconiere Relais & Chateaux is a 17th Century property located in the quiet countryside located just over one mile from the beautiful walled Etruscan town of Cortona which has been written about in the ever so popular Frances Mayes books. Il Falconiere Relais & Chateaux invites you to their beautiful Tuscan oasis for an unforgettable culinary experience with hands-on cooking classes taught by two Michelin starred chefs. 

 

 

Read more: Cooking Under the Tuscan Sun 

 

 

  

 

 

 

 

The holidays are right around the corner. Inquire about a gift certificate for a loved one. A culinary trip is a perfect gift for that foodie in your life!

 

 Client Testimonial

 

"CLASSICO COOKING CLASSES"

 

Dec 2011 News Badia Client Remark Bruno

 

"Hi Jo-Ann,

Everything about the day was just so wonderful. It was definitely a once in a life time experience! Thank you for the apron as well. I will definitely impress guests when I entertain with that!"

  Maxine B., Guilford, Connecticut

 

Recipe of the Month

                            

SCHIACCIATE CON L'VUA
("Buon Appetito Florence" Tour)

 

 

450 gr (3 1/2 cups) Flour

200 gr (1 1/2 cups) warm water
20 gr (4 teaspoons) brewer's yeast
1 kg (2 1/4 pounds) red wine grapes
sugar and salt
anise seeds
extra-virgin olive oil

 

 

Here is the "schiacciata con l'uva! Delicious and very easy ... it is a recipe of the poor Tuscan farmers. When it is harvest time, the women in the country prepare the bread dough to make this sweet "little sweet". You must spread the dough and put a lot of black wine grapes over it and then sugar, anis seeds and of course olive oil and then in the oven. There is also an "urban version" using seedless grapes. Your hostess for this tour knows perfectly well that the taste is different because the wine grapes are more rugged but she offers for breakfast at her B & B since she wants her guests to avoid expensive dentist bills!

 

Dec 2011 News Recipe Buon Appetito

 

Knead the flour with water, adding 20 grams of yeast diluted in water with a pinch of salt and 4 tbls of olive oil. Grease a shallow, broad baking tin with oil and lay half of the dough in it. Lay two thirds of the grapes on top and shower with 3-4 spoonfuls of sugar and the seeds.
Cover this with the remaining dough and then press in the remaining grapes on top, and again shower with sugar and the seeds, drizzle with oil. Allow to rise for ¾ of an hour and bake in a preheated oven at 200°C for 30 minutes.

 

 

 

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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
SEPTEMBER IS THE PERFECT TIME TO VISIT EUROPE! September 2009
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

In this month's newsletter we are featuring a recipe from Sorrento, Italy. Why not plan an autumn getaway to Italy for wine or olive harvest? You can choose from a day cooking class in Sorrento, to a short break in Tuscany in an Italian home, or a week long holiday in a gorgeous villa in Puglia where two sisters will teach you to cook and take you on "foodie" excursions. How about staying at a Spanish finca (farmhouse) and taking cooking lessons in an authentic Spanish kitchen or going on a tapas tour in Sevilla? Whatever you prefer, we can make the best recommendations.
 
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!
NEW!  Villa Cooking in Sorrento
Umbria, Italy  - 3 or 7 nights
Available year round
 
September Villa Cooking in Sorrento ThumbnailChoose from a day cooking class or a 3 or 7 night culinary program in spectacular Sorrento, Italy. Your hands-on cooking lessons from Chef Zia Angela will take place in an amazing, private and manicured garden. You will be surrounded by an impressive array of old palms, English meadow, colorful flowers and fountains with lemon and orange trees, a swimming-pool, typical "Pergolato" and ceramic decorations. The property guarantees you complete privacy during your cooking class.  


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...
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.
In This Issue
"Villa Cooking in Umbria"
"Cooking with Port Wine"
"Mexico Cooking with Chef Ana"
Client Testimonial
"Cooking in the Dordogne"
Slow Food Logo
 
Client Testimonial

  "REFUGIO DA VILA COOKING SCHOOL "
 "Dear Jo-Ann - We had a truly magical time with Sofia in Portugal. What a wonderful place with such interesting people! She took such very good care of us.Thanks again for a great trip and we will be in touch." 
Regards, Jessie G. and Viren S.   
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

Recipe of the Month

 

SCALOPPINA AL LIMONE CON PATATE ALLA NAPLETANA
 
(VEAL LEMON SCALLPINI WITH NEAPOLITAN STYLE POTATOES)

("Villa Cooking in Sorrento" Program)
 
 
 Slow Food Logo

Ingredients:
 
600 gr - 1lb.1/2oz  Veal meat (slices)
White flour
 (extra virgin) Olive oil
Lemon
500 gr - 1lb.1/4oz potatoes
10 cherry tomatoes
2 onions
Oregano
 
Directions:
 
Flour each slice of veal and put aside.
Peel and wash potatoes and then slice them thinly.
In a baking tray put some oil, the potatoes, some cherry tomatoes cut into pieces, oil, onions cut into pieces and oregano on the top. Bake for about 30 minutes.
While potatoes are baking, fry veal in boiling oil. Turn the slices and let them cook until done. Squeeze some lemon juice on the meat to get lemon flavour. 
 
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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.

May News from Active Gourmet Holidays
   
MOUTH WATERING DESTINATIONS! May 2009
 
 
 
Active Gourmet Holidays Greetings from Active Gourmet Holidays!

We hope you like the look of our newsletter. Please give us your feedback!
In this month's issue we are featuring Italy: Sicily, Puglia and the Veneto and France: Burgundy. Life is short so why not take that trip you keep saying you are going to plan??
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 LogoThe Sicilian Gourmet
(Options: Custom Tours)
Sicily, Italy - 7 nights
Available March to December
Enliven your senses and enlighten your fancy with our gastronomic tour of the amazing island of Sicily! Explore extraordinary ruins and enchantingly beautiful scenery, while visiting some of Sicily's most precious towns and select attractions.
 
 
 
Slow Food LogoAuthentic Home Cooking in Puglia
Puglia, Italy - 3 or 5 nights
Available year round
Puglia, the heel of Italy's boot, is an ideal location for a gourmet holiday. Puglia is home to some of the brightest seas, most beautiful sandy beaches, brilliantly whitewashed towns, a landscape graced with over fifty million ancient olive trees and the kindest people in all of Italy.

Read more...  
 
 
 
Veneto Antonella ImageAntonella's Cuisine of the Veneto
Veneto, Italy - 3 or 7 nights

Available March to May, July to October
Enjoy an Italian cooking holiday in the heart of the Prosecco wine area in the Veneto. Stay in a beautifully restored farmhouse, where Antonella will teach you how to prepare wonderful meals at home. Her philosophy is that food is central to life; it should be full of flavour, beautifully presented, and eaten in a pleasing, relaxing ambience. It shouldn't be necessary to spend hours in preparation either; all it needs are the right skills and attitude. It's a question of lifestyle.
 
Read more... 
 
 
 
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
 
 
 
 
In This Issue
"The Sicilian Gourmet"
"Authentic Home Cooking in Puglia"
"Antonella's Cuisine of the Veneto"
"Cooking with Katherine in Burgundy"
Client Testimonial

"THE SICILIAN GOURMET"
"Dear Jo-Ann - Comfortable, breathtaking, exciting and restful when it needed to be!! Everything was wonderful. The tour guide Sorvano I would highly recommend to anyone. The travel agent, Angela, was fantastic and took care of everything!! I loved Sicily and can't wait to get back. Thanks Jo-Ann. I will give your company name to all of my traveling friends."
" - Bob R., Waltham, Massachusetts
.

In the Media

Recipe of the Month

RISOTTO WITH ORANGE OR LEMON
("The Sicilian Gourmet" Tour) 
Ingredients 
 1 onion
olive oil
200 gr of super fine rice (i.e. arborio)
1 big orange or 2 lemons
1 glass of white wine
50 gr  butter
50 gr of grated parmesan cheese
1 cube of vegetable bouillon
salt and pepper
parsley 
 
Sicilian Gourmet Recipe Photo
 
Method
Grate the orange or lemon peel
Heat the olive oil in a pot and brown the onion. Add the grated peel of the fruit 
("peal to alive" which means to completely remove the white part of the fruit) and blend in  a mixer. Add the "sofrito" (onion mixture).
In the mean time boil half litre of water with vegetable bouillon. 
When the sufrito is golden brown, add the rice. Add the white wine and stir constantly with a spoon until it is evaporated. Cook over a low flame. Add a part of the bouillon and continue to stir. Once the  bouillon is absorbed by the rice, add more and continue until done.
Add salt to taste.
Add pepper, the butter and the grated parmesan cheese. Stir and remove from heat
Decorate the rice with the chopped parsley and a slice of lemon or orange 
Affiliations
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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.  
 
 
 
 
 
 
 
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.

 
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
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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.

 
April News from Active Gourmet Holidays
   
SPRING HAS SPRUNG - MAKE YOUR TRAVEL PLANS NOW! April 2009
 
 
 
Active Gourmet Holidays Greetings from Active Gourmet Holidays!

Thank you for your continued interest in Active Gourmet Holidays! We are excited to serve up our new (and improved!) newsletter!
In this month's issue you'll hear about a few of our new tours... one is sure to fit your travel plans. Look for tasty treats from Spain, France and Peru!
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!
 
 
 
 

Cooking with Piers Thumbnail

Cooking with Piers and Miguel in Aragon
(Options: Longer Stays, Additional Activities)
Spain - 3 nights
Available March to October

 
La Torre del Visco is considered throughout Spain and internationally as one of the most singular, beautiful and romantic small hotels in the whole of Europe. 17 rooms, lovely sitting rooms, an extensive library, grand piano and fresh flowers everywhere, all this in a very friendly, relaxed atmosphere where you will be pampered by Jemma, Piers and their team of charming local staff. Your hosts are British but have lived in Spain "forever", are completely bi-lingual and have a profound knowledge and passion for Spanish history, culture, gastronomy and wine which they love to discuss.
 
Read more... 
 
 
 
Slow Food Logo The Perfumes, Colours and Flavours of the Luberon
(Option: Day Cooking Classes)
Provence, France - 4 or 7 nights

Available March to June, September to December - Saturday to Saturday

 
Patrick will greet you in his beautifully restored and furnished ancient farmhouse, offering incomparable comfort with a swimming pool, garden.
 
Well sheltered in the heart of the Luberon, Roussillon offers picturesque scenery, tradition and history. 

Read more... 
 
 
Save $400 per person
Save $400 off of "The Perfumes, Colours and Flavours of the Luberon" in Provence, France for travel the week of May 9-16 or May 23-30, 2009. For details on this tour see the description above.   
Offer Expires: May 2, 2009
 
 
 
PeruA Taste of Peru for Foodies
Lima and Cusco, Peru - 7 nights
Available year round


Peru 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.

 
 
 
 
Cycling Medieval Catalonia
(Options: Custom Itineraries, Walking Tours)
Catalonia, Spain - 6 nights

Available year round

 
This 7 day / 6 night Medieval Villages Cycling tour is a perfect way to explore the quieter and less travelled areas of this fascinating region of Catalonia.
 
The tour starts in Girona city and winds its way gently through the undulating and ever changing scenery of the Baix Emporda. All of the cycling takes place on quiet country roads that are part of the Baix Emporda Cycle Network. The network has been developed to allow cyclists to fully enjoy the splendours of this area. 

Read more... 
 
 
 
 
 
In This Issue
"Cooking with Piers and Miguel in Aragon"
"The Perfumes, Colours and Flavours of the Luberon"
"A Taste of Peru for Foodies"
Feature Headline
Client Testimonial
Opal - Side Comment
"CULINARY DELIGHTS OF ANDALUSIA"
"This was the experience of a lifetime.  It was more than a culinary excursion, it was an unforgettable life experience from learning new cuisine to finding serenity in olive country.  Clive and Maki introduced me to a wonderful world of Spanish cuisine and the down-to-earth lifestyle that defines Iznajar.  I cannot wait to go back!" - Opal H., Northport, Alabama
.
In the Media
Check out our website for some of our featured tours:
Cooking and Italian Lessons in Sorrento
Hiking and Cooking in Italy
Gourmet Rioja
Magical Morocco
The Active Gourmet in Green Spain
Walking Coastal Spain

Recipe of the Month

WARM SALAD OF BABY BROAD BEANS, MINT AND CURED HAM
("Cooking with Piers and Miguel in Aragon") 

 
This is a simple but delicious salad. We start serving it in our restaurant in March when we have the first baby broad beans from our organic vegetable garden. We use our own organic olive oil for the vinaigrette and the excellent local Teruel cured ham.
 
 
Ingredients for 4 people

 
500 gr. baby broad beans, podded
1 lettuce (heart only)
150gr. Cured ham
Small bunch of mint
150ml extra virgen olive oil
2 teaspoons Dijón mustard
2 desert spoons red wine vinegar
1 teaspoon salt
 
Cooking with Piers Thumbnail
 
Method
 
  Prepare the vinaigrette with the oil, mustard, vinegar and chopped up mint and mix well.
 
  Cut the lettuce heart into a chiffonade and the cured ham into a julienne. (Teruel cured ham is best but Parma, Bayonne or any other air-dried ham can be used as a substitute).
 
  Tip the baby broad beans into the salted boiling water and cook until nearly tender (not more than 5 minutes). Drain and semi-cool in cold water.
 
  Mix the broad beans, lettuce, ham and vinaigrette in a large bowl and serve immediately.
Affiliations
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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.

 
 

 CULINARY DELIGHTS OF ANDALUSIA

“This was the experience of a lifetime.  It was more than a culinary excursion, it was an unforgettable life experience from learning new cuisine to finding serenity in olive country.  I was introduced to a wonderful world of Spanish cuisine and the down-to-earth lifestyle that defines Andalusia.  I cannot wait to go back!” - Opal H., Northport, Alabama

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