Active Gourmet Holidays
Active Gourmet Holidays

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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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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 
 

 

COOKING IN THE DORDOGNE

"It was an absolutely marvelous week. The accommodations were superb. I loved the course, the host, and the Chambre d'Hote which is a lovely country house equipped with everything one could possibly need. I was incredibly pleased to when dealing with AGH. All in all, a fantastic experience that I hope to be able to repeat, perhaps in Italy next time." Anita D., Encinitas, California

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