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May News from Active Gourmet Holidays
SPRING IS FINALLY HERE! May 2014


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

Active Gourmet Holidays continues to offer our clients fine culinary programs around the globe. We have recently been featured in several publications including

 Food and Travel and ASTA Magazine
highlighting our "Taste of Peru for Foodies" tour 
 
Check out our new three night foodie tour in Athens, Greece along with some other tasty tours. Our recipe of the month hails from the beautiful island of Sicily.
 
We have also been awarded the "2013 All Star Constant Contact Award" which only 10% of members are recognized on an annual basis.  

 

 

 Active Gourmet Holidays is on Facebook! 

Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays 

 

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 ww.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!

 
 
May 2014 News Athenian Delights NEW! Athenian Delights
Athens, Greece - 3 nights

Available year round - excluding July and August

 

If you desire a short culinary break in a fascinating city, this tour is for you! This three night tour provides a cooking class, a "foodie" walking tour and beautiful accommodations in a four star hotel in the heart of the old city. Athens is the historical capital of Europe, with a long and impressive history, dating from the first settlement in the Neolithic age. Get a taste of this incredible place!

 

May 2014 News Gastronomy Costa del Sol Gastronomy in Costa del Sol 
Costa del Sol, Spain - 4 or 6 nights  
Available year round 
 
Join us for an extraordinary gastronomic experience based in the beautiful Costa del Sol, Andalucía, Spain. You will be surrounded by a professional staff with one goal in mind: to create the most memorable gastronomic holiday for you that will exceed your expectations and ensure at all times that your are completey satisfied. Choose from a four or six night program but we also offer tapas tours, team building corporate days, wine and sherry tours and artisan visits. Looking for a private chef to cook a fabulous meal for you and your guests in the comfort of your own home or villa? We have that covered too!
 
 
May 2014 News - Gourmet Languedoc Gourmet Languedoc 
Languedoc, France - 5 nights
Available year round

Welcome to the Languedoc region of France! Here you will learn about this lesser known part of France and be surprised at all it has to offer. You will participate in hands-on cooking lessons with a professional chef who will take you to the famous local market to shop for your ingredients. You will be guided through ancient villages such as Minerve, you will visit a goat cheese farm, olive producer and of course, taste fine wines from the area, all the while staying in a beautifully renovated home.

Read more: Gourmet Languedoc

 

 

 Client Testimonial 

"CHEESE AND PIZZA MAKING IN ITALY 

 

 

 "I had a GREAT time with Benedetto and family and felt at home. The cheese class was great, also the hotel was nice. Thank you for a GREAT CLASS"

 

Gary G., Fleming Island, FL 

 RECIPE OF THE MONTH

 STUFFED SQUID WITH FENNEL AND ORANGE SALAD"  

("Bella Sicilia" Program
 

Ingredients: 

 

For the "Stuffed Squid" Ingredients, Serves 4

8 squid with tentacles
2 cloves of garlic
1 small onion
4 oz breadcrumbs
1 ½ oz capers
1 ½ oz raisin
hand-full of fresh parsley
2 oz almond
2 oz olives
1 lemon
1 oz grated cheese
salt and pepper to taste

For the Sauce:

1 garlic clove
1 anchovy
4 medium size tomatoes
red wine
salt and pepper  

1 lemon to garnish 

May 2014 Recipe - Bella Sicilia  

Directions

For the stuffing: in a frying pan heat olive oil with crushed garlic and chopped onion. Add anchovies and the chopped tentacles. Cook for 2-3 minutes. Add white wine and simmer until evaporated. Turn off the burner. In a large bowl, combine the stuffing mixture with breadcrumbs, capers, raisins, parsley, chilli, salt and pepper, lemon zest, grated Parmesan. The stuffing is ready. It should be reasonably dense, firm and sticky enough to make balls for the filling. Place two teaspoons of stuffing into prepared squid. Don't overfill. Leave a finger space inside, as mixture will expand when cooking. Use a tooth pick to seal.

For the sauce: in the same frying pan of the stuffing add some more olive oil and heat it with the garlic clove (you will remove soon after). Add anchovies and crushed tomatoes. When anchovies have infused in the oil, place stuffed squid in the frying pan, add red wine and simmer on low heat for about five minutes. Then cover with the lid and cook for 7-8 minutes more. The sauce should not get too dry. If necessary add some small spoons of warm water.
Serve with rocket salad and lemon slices.  
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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