Active Gourmet Holidays
Active Gourmet Holidays

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July News from Active Gourmet Holidays
HOW ABOUT TAKING AN AUTUMN CULINARY TRIP? July 2015; background-color: rgb(255, 255, 255); padding: 0px; background-repeat: repeat repeat;">

 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!

July highlights Spain, Italy and France - all incredible foodie destinations! 

It's not too late to make plans now for your culinary getaway for 2015!

Check out our featured tours below. With each you will be immersed in the region through your warm hosts, the delicious cuisine and beautiful surroundings. 

Please follow us on FACEBOOK where we share trip specials, new tours and recipes.

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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

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!


July 2015 AGH News - Homestyle Tuscan CookingHomestyle Tuscan Cooking 
Tuscany, Italy -  3 nights

Available March to October  

If you want to learn how to cook true Italian food, then this cooking vacation is the one for you. You will learn traditional family recipes from Italians who have been giving hands-on cooking lessons for over 25 years. Classes are taught in English in an authentic country home, a beautiful stone farmhouse with an organic garden. If you prefer, you can stay in other accommodations in a nearby village. 


July AGH News - Cortijo Cooking in SpainCortijo Cooking in Spain
Extremadura, Spain - 4 or 7 nights
Available March to June, September to December  
Visit a lesser known, stunning province of Spain in Extremadura, known for jamon and so much more. Partake in fun and creative hands on cooking classes with an exceptional hostess who is also your instructor. You will create and enjoy sumptuous Moroccan, Middle Eastern and Iberic feasts at a romantic cortijo and finca (farmhouse) and will be immersed in the Spanish way of life. Enjoy mountain walks with gorgeous scenery and cultural visits to enchanting ancient towns. You may choose from a four night or week long stay.

July 2015 AGH News - Active Gourmets BordeauxActive Gourmets in Bordeaux

Bordeaux, France- 3 nights  
Available year round

Savor the wines, foods and landscapes that define this southwestern corner of France between Bordeaux and St. Emilion. Your stay in the "Entre Deux Mers" AOC region is a unique way to get to know French people and to share their culinary passions. Your hosts are a French-American couple who invite you into their home, a comfortable renovated 18th century forge, and their nearby vineyard farm.

  Read more: Active Gourmets in Bordeaux


 Client Testimonial 



July 2015 AGH News - Client Remark    

 "We knew you would send us to a good place in Tuscany but we didn't anticipate what a wonderful culinary, esthetic and family experience it would be. So thank you."

Ron K., Ottawa, Canada




("Journey into NormandyProgram

Preparation: 20 minutes

Cooking: 10 minutes

For 4 persons

1 ½ pound watercress 
4 large scallops - fresh
3 cups of Vichy carbonated water 
salt and freshly ground black pepper
a few drops of olive oil for the scallops 


  • Rinse the watercress thoroughly in cold water, removing any over-sized stems.
  • Place the watercress in the Vichy carbonated water in a large saucepan.
  • Bring the water to the boil and cook the watercress for 2 minutes.
  • Transfer the soup to a blender or food processor and puree until smooth. 
  • Return the soup to the pot and season to taste.
  • Shuck the scallops. Pat the scallops dry with kitchen paper. Brush lightly with olive oil on all sides.
  • Heat a non-stick pan and sear the scallops for 45 seconds on each side.
  • Ladle the soup piping hot into individual bowls and place a seared scallop in the middle of each bowl.

The Vichy water fixes the chlorophyll - giving the soup its vibrant green color. You can replace Vichy water with ordinary table water to which you add 1 teaspoonful of bicarbonate of soda. 

If you cannot get fresh scallops, you can use frozen as a substitute. Be sure to defrost them thoroughly and pat them dry.



Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Skype: active.gourmet.holidays 


“This was the experience of a lifetime.  It was more than a culinary excursion, it was an unforgettable life experience from learning new cuisine to finding serenity in olive country.  I was introduced to a wonderful world of Spanish cuisine and the down-to-earth lifestyle that defines Andalusia.  I cannot wait to go back!” - Opal H., Northport, Alabama

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