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May News from Active Gourmet Holidays
TUSCANY, APULIA AND GASCONY, FRANCE! MAY 2016


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


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

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


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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.

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

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

 
 
 

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

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

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

 

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

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

Method

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

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

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

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

5. While the salmon is resting place the cucumber on to your plate, making sure some of the liquid is poured over it. Place salmon on top of the cucumber, spoon the créme fraîche over it (or mayonnaise if you prefer) and garnish with a bit of dill. It is now ready to serve.
Serving Suggestions 
The cucumber can be prepared the day before, but is best made 6 hours before using. The amount of chilli you use is up to you depending on how hot you like it. When buying pink peppercorns, as opposed to buying them dried, buy the jars of pink peppercorns in brine.
 
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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it. 
Website: www.activegourmetholidays.com 
Skype: active.gourmet.holidays