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December News from Active Gourmet Holidays
A CULINARY TRIP FOR THAT "FOODIE" LOVED ONE???? December 2010


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

Active Gourmet Holidays features "Sorrento's Kitchen" with a wonderful "Ravioli with Sage Butter Sauce" recipe. The holiday season is here so why not surprise your loved one with a culinary vacation for 2011? Browse our website for exciting culinary destinations. We are still in the process of posting our 2011 dates so please email us with any questions.

 

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

 

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Burgundy ImageCulinary and Wine Adventures in Hidden Burgundy

Burgundy, France - 6 nights

Available April to October

 

 

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    

 

 

Dec 2010 News Wines of Sicily PhotoThe Wines of Sicily

Sicily, Italy - 5 nights

Available May - Monday to Saturday

 

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

 

 

Read more: The Wines of Sicily

AGH April 2010 News Program photoSorrento's Kitchen
Sorrento, Italy
Available year round

 

 

Learn to cook authentic dishes from southern Italy and Sorrento by participating in hands-on cooking classes in a professional kitchen. Your passionate and imaginative chef 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 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 

 

 

 

 

 Client Testimonial

 

"THE PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON"

 

Dec 2011 News Client Remark Photo 

  .

We were very impressed with the experience as a whole. Everyone had a great time. Patrick and Babeth were great hosts. The house was beautiful and the view was amazing. We all had a wonderful time! Patrick has a great sense of humor so we had a lot of fun. We especially enjoyed our excursions everyday and enjoyed our cooking classes each evening. I celebrated my birthday while I was there and also my friend Greg had a birthday. Patrick and Babeth made sure that we had a celebration which was very special to the both of us. Thank you!

  
Theresa F., Alameda, CA

Recipe of the Month

 

Pumpkin Ravioli with a Butter Sage Sauce

(Sorrento's Kitchen)

Filling Ingredients:

 

Preparation: Cut the pumpkin in very thin slices and cook it for 20 minutes in a big frying pan with olive oil, garlic, salt and pepper. When it gets cold puree the pumpkin with lots of parmesan cheese and when the mixture sticks it is ready. Place teaspoonfuls of the filling at regular intervals on the base (you can also do little balls).

 

 

Nov 2010 News - Pumpkin Ravioli

Pasta Ingredients: 1 cup of flour, 1/3 cup of water, 1 egg, 1 tablespoon of olive oil, pinch of salt.

 

Preparation: Place the flour on the work top and add 1 tablespoon of olive oil, the egg and a pinch of salt, add the water a little at a time. Knead until a smooth dough is obtained. Divide the dough into two parts. Take one half of the dough and roll out until a thin base is obtained. Brush the base with beaten egg. Place teaspoonfuls of the filling at a regular intervals on the base (you can also do little balls). Roll out the other half of the dough and place over the base. Cut out the ravioli using a ravioli cutter.

To cook: Place the ravioli in a pan of boiling salted water. After a few minutes the ravioli will rise to the surface. Using a skimming ladle remove the ravioli and add to the prepared butter and sage sauce (see below). Sprinkle generously with grated parmesan and the dish is ready.

 

Butter Sage Sauce: Melt 1/2 cup butter in a pan over a low flame. Add about 8-10 halved sage leaves to pan and warm slowly.

 

 
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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