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June News from Active Gourmet Holidays
SUMMER SAVINGS IN GOURMET DESTINATIONS! June 2009
Active Gourmet Holidays
 
Greetings from Active Gourmet Holidays!

Summer is upon us and in this month's issue we are featuring big savings for an unforgettable culinary or active vacation in Spain, Portugal and France! Take a look below and make reservations soon.  
 
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..
 
 
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Slow Food LogoCulinary Delights of Andalusia
(Options: Options: Custom Tours and Four Night Program, Six Night Gourmet Program)
Lake Iznájar, Andalusia, Spain - 4 or 6 nights
Available year round
 
Iznájar is a small hilltop Moorish village overlooking a romantic turquoise-coloured lake which lies in Parque Natural de las Sierras Subbéticas in the southern part of Córdoba province.

Save 10% or 15% per person
Save 10% off "Culinary Delights of Andalusia" for travel the weeks of August 23-30 and September 13-20 OR 15% off  (for groups of 4 or more). For details on this tour see the description above.   
Offer Expires: August 1, 2009
Rioja June 2009 NewsletterGourmet Rioja
(Options: Customized Groups or Individual Wine Tours)
Rioja, Spain - 4 nights
Available May and October/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. Visit La Rioja, one of the most famous and prestigious wine-producing areas in the world.
Save 10% per person
Save 10% off "Gourmet Rioja" in Rioja, Spain. For details on this tour see the description above.   
 
Offer Expires: August 1, 2009
Rioja 2 June 2009 NewsletterLa Rioja Wine Festival
(Options: Customized Group or Individual Wine Tours)
Rioja, Spain - 4 nights

Available May and September/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...  
Save 10% per person
Save 10% off "La Rioja Wine Festival" in Rioja, Spain. For details on this tour see the description above.   
 
Offer Expires: August 1, 2009
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
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...
Save 10% or 15%
Save 10% or 15% off "Cooking with Port Wine" in Lousada, Portugal. For details on this tour see the description above.   
(10% for groups of 4; 15% for groups of 6)
 
Offer Expires: September 30, 2009
In This Issue
"Culinary Delights of Andalusia"
"Gourmet Rioja"
"La Rioja Wine Festival"
"Cooking with Katherine in Burgundy"
"Cooking with Port Wine"
Client Testimonial
Client Testimonial

Nona and Bennett Whipple - Patrick's
 
"THE PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON"
 
"Dear Jo-Ann -
 
The visit with Patrick and Babeth went very well, and we had a wonderful time. Patrick was a very good host and teacher and meals and wine were generous and delicious.
     My husband, Bennett, took a cold on the way over and became sick shortly after we arrived. Dr. Babeth took good care of him, bringing medication, offering advice and attention which we appreciated very much. She was a wonderful addition to our experience there with her warmth and good humor.
     We thoroughly enjoyed the entire experience.Thank you for all your help."  
        Regards, Nona W., Big Canoe, Georgia

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In the Media
 
 
 

Recipe of the Month

 
Roast Turkey With Port Wine
("Cooking with Port Wine" Tour) 
 
This is a typical Christmas dinner from Alentejo; you may use this recipe for your Thanksgiving turkey. Be careful to leave your bird in salt water with lemon and orange slices for 1 or 2 days before roasting it; if I have a frozen bird I defrost it in that water.
 
1 bird
salt
lemon
Port Wine - 20 years Old Tawny
White wine from Douro Valley
Olive oil and butter
Sliced onions
Presunto slices 
For the chestnut / greens stuffing:
Cooked chestnuts
Bitter greens (like broccoli di rape, but you may use swiss chard or spinach if you don't like bitter greens)
Olive oil
1 tbs minced garlic
 
Rub your bird with salt and sprinkle with lemon juice and Port Wine inside and out. Drizzle with olive oil an put a few butter pats on it. Prik a lemon with a fork and stuff it in the body cavity if you are not stuffing the bird. Put the bird in a roasting pan with the sliced onions; you may add some quartered potatoes and roast them together. Let it roast at 350º, basting sprinkling frequently with white wine and Port Wine; you will use up to a bottle white wine and half bottle Port in the process!
 

 June Newsletter Cooking with Port Wine
 
Stuffing

 

 
 

Cook the greens, drain and chop. Put in a baking tray together with chopped chestnuts, garlic, and a bit olive oil. Stuff the bird or season and add some fat from the roast. Bake until hot and golden. 
 
Rice Pilaf
 
1 onion
olive oil
1 cup rice
2 cups water
salt and bayleaf
 
Finely mince the onion and sauté in the olive oil until it turns golden. Add the water, bayleaf and salt and simmer, covered, for ten minutes. Add the rice, cover and cook on low heat about 15 minutes. Turn off the heat, wrap the pan in a cloth and let it rest a further 30 minutes. Loosen the grains with a fork before serving.
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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.