February News from Active Gourmet Holidays

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!


February highlights one of our best selling culinary holidays "The Flavours of Tuscany". Book the weeks of April 10, 17 or 21 by February 28 and receive a 5% discount! !


We also feature a great new tour in sunny Mexico, "Beachfront Culinary Adventures in Cabo".  This getaway allows you to relax in the sun and surf and learn delicious dishes easily replicated at home. 


Lastly we recommend another popular tour, "Yoga and Cooking in Le Marche". This is a perfect tour for solo travelers, groups of friends and mothers and daughters. 


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


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Feb 2011 News CaboNEW! - Beachfront Culinary Adventures in Cabo
Cabo San Lucas, Mexico - 4 or 7 nights

Available February to May, November to December



Attention all cooking enthusiasts! This is a culinary vacation like no other! You will learn delicious dishes from the most talented chefs of Cabo and Todos Santos. Enjoy hands on cooking classes in the resort's professionally equipped kitchen or in the outdoor kitchen under the palapa. Or if you prefer, sip a cerveza or have a a glass of wine during class! In either case, you will be treated to some of the most amazing meals you will ever have. You are here to relax and enjoy beautiful accommodations with each room providing a wonderful view of the Pacific Ocean on a private beach.


Read more: Beachfront Culinary Adventures in Cabo



Feb News 2011 Flavours of TuscanyThe Flavours of Tuscany
Tuscany, Italy - 6 nights
Available April to July, September to November - Sunday to Saturday   



Whether you are a novice or experienced cook, this holiday will teach you all there is to know about Tuscan cuisine. Classes are taught by experienced and professional instructors in a beautiful state of the art kitchen where lessons are truly hands-on and conducted in English. Located between Viareggio and Lucca, the school lies within a beautiful 15th century old estate. 


Read more: The Flavours of Tuscany 


 Feb 2011 News Yoga and Cooking Le Marche

Yoga and Cooking in Le Marche 
Le Marche, Italy - 7 nights

Available year round


Join Anna, a certified Kundalini yoga instructor and your hostess, for a week of hands-on cooking classes and yoga in the hidden region of Le Marche, Italy. Le Marche is a province in east-central Italy with rolling vineyards surrounded by walled cities, castles, history and breathtaking scenery. Your accommodations will be in a totally renovated traditional country home, with five en-suite double rooms and three self catering apartments. The atmosphere is peaceful, tranquil and ideal for yoga.

Read more: Yoga and Cooking in Le Marche  


Recipe of the Month

 Pollo Secco

 ("Beachfront Culinary Adventures in Cabo" Tour)


3 lbs. chicken thighs trimmed 
2 cups of chopped red onions
2 cups chopped green bell peppers
2 bunches cilantro
1 bunch green onions (6)
2 cloves of garlic
1 cube chicken bullion   
6 roma or 15 cherry tomatoes
1 can of light beer
1 avocado  
2 packages Sazon Goya
(coriander & annatto spices) 
2 tbs cumin
2 tsp cayenne pepper
1 tsp black pepper
2 bay leaves
1 pkg or can of frijoles  

Feb 2011 News Recipe Photo 




 Finely chop or blender/food processor 1 cup red onion, 1 cup green pepper, ½ cup cilantro, 3 green onions (bulb plus stem), 1 clove garlic, half of tomatoes.  Saute in 1 tbs olive oil until tender.

 After tender, add cayenne, cummin, 1 pkg of Goya powder, black pepper, and continue to sauté.

 Remove sauted veggies from pot, add 1 tbs olive oil and lightly brown chicken.

 Add veggies back in, along with coarsely cut remaining onion, bell pepper, garlic, green onion, tomatoes.  Add beer.  Add bay leaves.  Bring to boil then reduce to simmer for two hours covered.




 2 cups rice
4 cups water
1 cube chicken bullion
1 package Goya powder
Plantains (4 ripe plantains) 




  To Serve


Cup rice, chicken with sauce, frioles, fried plantains, avocado slices and cilantro garnish. 


















Cut into ¼" slices.  Pan fry in veggie oil at 350 degrees.


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