Active Gourmet Holidays
Active Gourmet Holidays
May News from Active Gourmet Holidays
Active Gourmet Holidays
Greetings from Active Gourmet Holidays!

In this month's newsletter we feature a wonderful new tour that enables our clients to take cooking classes in a beautiful oceanfront home as well as exploring the beautiful "pueblos blancos" in southern Spain.  Check out "Los Pueblos Blancos in Andalusia" below for more details. We also feature a delicous recipe from this very talented and colorful hostess.
Look out next month for several new tours in the Barcelona area including an incredible and luxurious six night "Wine & Chocolate Lovers Tour", developed exclusively for our clients!  
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 LogoNEW! Los Pueblos Blancos in Andalusia
(Options: Full Day Market Visit, Cooking Classes, Gibralter and Tangiers Excursions)
Estepona/Marbella, Spain - 5 nights
Available year round
Explore the beautiful and impressive white washed villages (los pueblos blancos) of Andalusia while also partaking in healthy, hands-on organic cooking classes at a beach villa in an open kitchen facing the beautiful blue Mediterranean Sea. Your hostess not only speaks Arabic, French, English and Spanish, but is a passionate cook and advocate of healthy, organic food. 
NEW!  Culinary Student Tours 

May news Program Photo SpainActive Gourmet Holidays designs custom tours for annual or bi-annual student cooking school vacations. Whether the school vacation is a week, ten days or longer, we can tailor-make a culinary tour to include hands-on cooking classes with talented chefs, market visits, foodie tours, excursions to points of interest and historical landmarks and anything else the students may require for a student certification. In addition to custom tours, many of the programs listed on our website are also perfect choices for student tours. Learn more by clicking the link below!  

May news Le Marche Secret Le Marche
Le Marche, Italy - 7 nights
Available January to February, May to September, November - Saturday to Saturday
Discover Italy's secret unspoiled region of Le Marche where you will find the beautiful Adriatic sea, olive groves and vineyards, the finest pecorino cheeses and local specialties and charming people who appreciate the beauty and tranquility of their homeland. 
May News Morocco RSMagical Morocco
Marrakech, Morocco - 7 nights
Available February/March, October 

Our Moroccan cooking school at Dar Liqama is located just outside the ancient imperial city of Marrakech, a walled garden city of tall graceful palms set beneath the snow-capped Atlas Mountain range. About ten minutes from the medina, you will find the Palmeraie, a grove of over 150,000 towering palm trees. It is here you will find the luxury villa Dar Liqama, aptly named the 'house of green mint.' 


In This Issue
"Los Pueblos Blancos in Andalusia""
"Culinary Student Tours"
"Secret Le Marche"
"Magical Morocco"
Client Testimonial
  Client Testimonial


May News Spain Cul Group Photo 

 Recently a group of 16 culinary students from the US traveled to Spain for a 9 night immersion into Seville and Barcelona, taking cooking classes with talented chefs and going on "foodie" visits to learn about the culinary jewels of Spain. Here is what the group leader had to say.
 "It was GREAT - done very well. We all had a wonderful experience. The tour guides were awesome in both Barcelona and Seville. All 3 cooking classes were done well and the meals were perfect. I don't think I would change a thing. I can't say enough good about our tours and our tour guides. Great job and we will be doing the same trip in 2012!"
Chef Jim S., Elizabethtown, Pennysylvania

Recipe of the Month


 ("Los Pueblos Blancos in Andalusia")

Serves 6

 6 courgettes (zucchini)
500 white fish (cod or any white filet fish)  
    fresh onions (use also the green part)
2 tbspoon of sun flower oil or (other soft oil instead of olive oil)
 ground black or colored pepper
100g of toasted pine-seeds to garnish
Tomato sauce
          1kg chopped fresh tomato or good quality canned already chopped
 2  cloves garlic
  2 tbspoon olive oil (non extra virgin)
    1 or 2 guindilla chopped (hot red pepper) as desired
     2 bay leaves
        ½  lemon zest
       a little bit of saffron  
     fresh cilantro, extra virgin olive oil

May 2010 News Andalusia Recipe Photo 
Preparing the
 tomato sauce:
  In a casserole with olive oil fry the garlic cut in two (without its heart) pressing the flavor out of the garlic in the hot oil and then putting the cloves aside. 

 Add all the ingredients, cover, let it cook until it starts to thicken up on low heat. Stir occasionally.
The longer you cook this sauce, the thicker, richer it will be

When the sauce is cooked, add salt, fresh chopped coriander, extra virgin olive oil and 2 pressed cloves garlic.
Preparing the courgettes

Cut off the two ends of the courgettes. Cut the courgette in half length ways, scoop out the flesh without breaking the skin. Boil for 5 min in water (without salt) drain.

In a pan with a little bit of oil, sauté the fresh onions, the courgette flesh, salt and pepper. Put this preparation aside.
In the same pan, sauté the shallot add the fish in small pieces. Do not cover, let it cook a little bit. Take off the heat and add the preparation of the courgette flesh, salt, ground pepper, a little bit of Soya- cream or normal cream mix well.

 Stuff the courgettes, put them in a greased oven dish (200C until it gets gratiné). The courgettes should not be over cooked.

Serve the stuffed courgette on the tomato sauce coulis and toasted pine nuts on the top of the courgette.
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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.



Hi Jo-Ann - We wanted to let you know that we had an AMAZING time at the cooking school. My mother and I could not have had a better time. Paola and Simonetta were such wonderful hosts and teachers. We were treated like family. The house and property were beautiful. The hands-on cooking classes were so much fun...we learned so many great recipes that I cannot wait to test on my friends back home. I will definitely be recommending this experience to all of my friends and colleagues. Thank you so much for all of your help in setting up this once-in-a-lifetime dream vacation. It is something neither one of us will ever forget!


Best, Erin S. and Flor V.,
New York, New York

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