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To ensure delivery of your Active Gourmet Holidays emails, be sure to add Active Gourmet Holidays remains the leader in providing culinary and active travel to Italy, France, Spain and Portugal. With the drop in dollar we still find ourselves very busy which proves that people are still passionate about traveling to these wonderful countries. We thank you for your continued patronage and are committed to providing you with new and exciting destinations in the future. Please feel free to give feedback on new destinations that you would like to see added to our portfolio of offerings! 2008 DATES AND PRICES are now posted. For questions on specific tours, please email info@activegourmetholidays.com or call 1.203.732.0771
Yoga and Cooking in Le Marche - Le Marche, Italy - 7 nights
IN THE NEWS
Active Gourmet Holidays has been featured in a newspaper article in The Irish Times in Ireland in the January 26, 2008 edition . The writer features an Active Gourmet Holidays' cooking program in Bologna, Italy called "The Basics of Great Italian Cooking".
The Travel and Tourism News Middle East in Dubai has also mentioned Active Gourmet Holidays in a recent article entitled "It's Got Legs" and quotes Jo-Ann Gaidosz as saying "My business is continuing to grow despite the downturn in the value of the US$; people love learning while on holiday. Our combination tours are very popular, for instance cooking and wine tours. Tours of this nature aren't yet as popular in Spain and Portugal yet as they are in Italy and France, but I am currently developing more relationships in both countries." *The annual Pilgrim's Pride National Winning Taste Recipe Contest has chosen ACTIVE GOURMET HOLIDAYS as their sponsor in providing the Grand Prize to the recipe contest winners. Two winners will receive a week long cooking vacation in Portugal, "Refugio da Vila Cooking School". You can go to www.winningtaste.pilgrimspride.com for details on how to enter!
RECIPE OF THE MONTH
*Serves 5 / * Preparation time : 20 minutes / *Cooking time : 45 minutes Ingredients One nice free range chicken, cut up in serving sized pieces (legs, thighs, wings, etc) Preheat the oven to 375F/180C. Pour the olive oil into the bottom of a heavy oven proof baking dish, place the chicken parts in the dish. In a bowl, mix together the mustard, the minced garlic, the tumeric, the curry, the 4 spices/fennel seeds, the water, the salt, and the honey. Spread this mixture liberally over the chicken sections. Garnish with the sliced onion and tomato, a couple turns of the pepper mill, and place in the oven to cook relatively gently (375F) for one hour or till the juices on the dark meat run clear. Watch carefully, and if need be cover, as the addition of the honey increases the chances of burning (the sugar in the honey caramelizes). Enjoy with rice, small new potatoes or spelt.  Cooking Tip of the Month: When cleaning mushrooms, never rinse them under running water since they are very absorbent. Instead, use a brush or a damp paper towel to clean them. Click here to refer a friend to this site. |
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Join us for a 10 night Mediterranean Chef Cruise with Tuscan Chef Sandra Rosy Lotti - "The Roman Empire" on Holland America, August 15-25, 2008
Stay fit while indulging in the delectable cuisine of Provence. Learn to cook from a native of Arles while staying in a bed and breakfast located in the heart of this wonderful city. Enjoy scenic walks through vineyards and coastline, visit cheese makers and olive oil mills and experience all that is Provence during your stay. 
