Active Gourmet Holidays
Active Gourmet Holidays

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October News from Active Gourmet Holidays

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

Active Gourmet Holidays has just returned from a fabulous trip to Spain and is excited to highlight two wonderful tours of discovery, "San Sebastian Gourmand" and "La Rioja Wine Discovery". We also are offering an exciting new tour in Apulia (Puglia), the heel of the boot of Italy, "Enchanting Apulia"

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Oct 2014 News - Enchanting ApuliaNEW!
 Enchanting Apulia
Apulia, Italy - 5 nights

Available year round

This enchanting region of southern Italy is a destination that you do not want to miss. It is located in the south eastern tip of the Italian peninsula and forms the "heel" of the boot of Italy. Apulia (or "Puglia" in Italian) is one of the richest archaelogical regions in Italy. During this five night stay, you will stay in two four star accommodations. One hotel is located in a small village and the other is a historic mansion in the Salento region, the southernmost area. You will be able to experience the area through guided visits to points of interest and of course you will be immersed in the area by indulging in the delicious cuisine this area offers through cooking classes and tastings of local products.


Oct 2014 News - San Sebastian GourmandSan Sebastián Gourmand 
Basque Country - 3 nights  
Available March to December 
San Sebastián (known as Donostia, in Basque language) has become a virtual Mecca for the modern gastronaut. World-class gourmands flock to this lovely seaside city, in search of exquisite restaurants, fashionable pintxos bars and renowned culinary societies. The elegant cultural atmosphere on display here is not unfounded: no other city in the world has as many Michelin stars per capita. Our gastronomy extravaganza provides a few truly astonishing culinary experiences and the chance for some hands-on practice at the art of la buena cocina. This three night tour may be easily combined with a visit to the Guggenheim Museum in Bilbao or any other tour in Northern Spain.


Oct 2014 News - La Rioja Wine DiscoveryLa Rioja Wine Discovery 
La Rioja, Spain - 4 nights
Available April to October/November to March upon request

Welcome to La Rioja, an internationally famous region for its acclaimed wines and gastronomy. Join us for an outstanding gourmet wine vacation, tailor-made for groups or individuals who would like to enjoy excellent wine and amazing food. Visit La Rioja, one of the most famous and prestigious wine-producing areas in the world. Choose the fixed departure date for the actual Rioja Wine Festival which takes place annually in September or choose any other dates year round.

Read more: La Rioja Wine Discovery


 Client Testimonial 



Oct 2014 News - client remark - carla h 

"Jo-Ann took the time to fully understand my goals for the trip and matched them perfectly providing the culinary journey of a lifetime. Throughout the process she was courteous and responsive I could not have done it without her!"


Carla H., Westfield, New Jersey  




INGREDIENTS - 2 portions

150g (5 oz.) orzo pasta
2 chicken breasts
100g (3.5 oz.) fresh wild mushrooms
1 shallot
50g (1.75 oz.) fresh spinach
500ml (2 cups) chicken stock
knob of butter
2 cloves
2 cloves garlic
1tbs mascarpone
30g (1 oz.) Parmesan cheese
150ml (1/2 cup) dry white wine

Oct 2014 News Recipe - French Cookery Classes


1. Finely chop the shallot and crush the garlic, sweat off in a medium sized saucepan with a little vegetable oil and a knob of butter until cooked without colour. Brush the wild mushrooms clean and slice finely, add to shallots and cook until soft.
2. Add the orzo, stir in until coated in shallots & wild mushrooms, then add the white wine. Bring to the boil, continue to cook until the wine has reduced right down.

3. Add the chicken stock little by little (ladle at a time) in the same way as making a risotto, cook the stock down until it has reduced before adding more. Keep checking the orzo and stop adding stock when the orzo is cooked al dente - approx 20 min's. It should be quite moist/wet, like risotto.

4. Heat a heavy frying pan and seal the chicken breasts off in a little oil then finish cooking in the oven at 160°C (325°) for about 10 minutes or until cooked. Remove from oven and leave to rest.

5. Wash the spinach and roughly chop. Put the orzo back on a low heat, add the mascarpone, stir in, add the spinach and half the Parmesan.

6. To serve place the orzo in a large bowl or plate of your choice, topped with the rest of the Parmesan then place the chicken breast on top.




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.
Skype: active.gourmet.holidays 



"Believe me we were impressed...very impressed...I don't know how we could possibly top this vacation...any suggestions? Active Gourmet did good. Everyone we came in contact with was superb. Friendly, professional, efficient, accommodating,fantastic. What a pleasure having them assist us with our was the best vacation I ever had. Thank you." Fran and Daniel U., Torrance, California

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