Active Gourmet Holidays
Active Gourmet Holidays
July News from Active Gourmet Holidays
Active Gourmet Holidays
Greetings from Active Gourmet Holidays!

Summer is here and in this month's issue we continue to feature big savings for culinary vacations in Spain, Portugal, France along with a huge savings in Mexico! Take a look below and make reservations soon for a summer or autumn getaway.  
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Slow Food LogoCulinary Delights of Andalusia
(Options: Options: Custom Tours and Four Night Program, Six Night Gourmet Program)
Lake Iznájar, Andalusia, Spain - 4 or 6 nights
Available year round
Iznájar is a small hilltop Moorish village overlooking a romantic turquoise-coloured lake which lies in Parque Natural de las Sierras Subbéticas in the southern part of Córdoba province.

Save 10% or 15% per person
Save 10% off "Culinary Delights of Andalusia" for travel the weeks of August 23-30 and September 13-20 OR 15% off  (for groups of 4 or more). For details on this tour see the description above.   
Offer Expires: August 1, 2009
Rioja June 2009 NewsletterGourmet Rioja
(Options: Customized Groups or Individual Wine Tours)
Rioja, Spain - 4 nights
Available May and October/Year round custom departures
Welcome to La Rioja, internationally famous region for its acclaimed wines and gastronomy. Join us for an outstanding gourmet wine vacation, tailor-made for groups or individuals who enjoy excellent wine and amazing food. Visit La Rioja, one of the most famous and prestigious wine-producing areas in the world.
Save 10% per person
Save 10% off "Gourmet Rioja" in Rioja, Spain. For details on this tour see the description above.   
Offer Expires: August 1, 2009
July Newsletter DordogneCooking in the Dordogne 
Dordogne, France - 7 nights
Available April to October - Monday to Monday
 Join us in Southwest France for a week of total immersion in the French lifestyle. Pick-up a straw basket and each morning we will visit a different traditional market and learn how to select the best produce. In France gastronomy and life rhyme with markets which are a a vital event held on the main square of the town. 

Save 20% per person
Save 20% off "Cooking in the Dordogne" in Dordogne, France for the weeks September 28-October 5 and October 5-12. For details on this tour see the description above. (for groups of 4 or more)  
Offer Expires: October 1, 2009
Slow Food LogoCooking with Port Wine
Lousada, Portugal - 6 nights

Available year round
Portugal is an amazing country with so much to offer: wonderful wines, including the famous Ports, a vast selection of cheeses, the very best in cuisine, ancient villages with cobblestone streets and best of all, the people. Portugal was by far one of my best European experiences. .
Save 10% or 15%
Save 10% or 15% off "Cooking with Port Wine" in Lousada, Portugal. For details on this tour see the description above.   
(10% for groups of 4; 15% for groups of 6)
Offer Expires: September 30, 2009
July 2009 Newsletter Chef Ana MexicoMexican Cooking with Chef Ana
Cuernavaca, Mexico  - 4 or 7 nights
Available year round
Chef Ana Garcia is your host and chief instructor throughout the week. Chef Garcia,  a native of Cuernavaca, learned the art of Mexican cuisine from traditional family methods passed down from generation to generation. With her traditional experience Chef Ana likes to expand upon that base by using traditional Mexican ingredients in new and interesting gourmet combinations. She is currently the head chef and owner of "La Mesa de Ana", a restaurant located on the grounds of La Villa Bonita which showcases Chef Garcia's incredible cuisine. Chef Ana is also starred in her first national television series in 2008.
Save $1000 per couple
Save $1000 per couple on "Mexican Cooking with Chef Ana" in Cuernavaca, Mexico for the weeks of July 19-26, July 26-August 2, August 2-9 and August 16-23, 2009. For details on this tour see the description above. (available for 7 night double occupany only - not valid with other offers)  
Offer Expires: August 10, 2009
In This Issue
"Culinary Delights of Andalusia"
"Gourmet Rioja"
"Cooking in the Dordogne"
"Cooking with Port Wine"
"Mexico Cooking with Chef Ana"
Client Testimonial
Client Testimonial
July Newsetter Client Testimonial Photo
"Dear Jo-Ann -
It was a lovely trip and we enjoyed "the la forge" alot :).  Carol, Bruno and Helen were just the perfect hosts. Carol arranged our week absolutely including everything we had asked.
The wineries, the education by a wine expert, the garden tours and the cooking classes, the opera in Bordeaux were better than we could have hoped for.
Thank you again for the connection to Carol ... the most gracious hostesses and host ever!
Sincerely, Mary and Greg K.

Better Business Bureau
Active Gourmet Holidays continues to maintain an A+ rating with the Better Business Bureau.

Recipe of the Month

("Mexican Cooking with Chef Ana" Program)

1 lb. Dorado or Mahi-mahi cut into ½ inch cubes (try other whitefish as well, the fresher the better!)
1 cup of fresh-squeezed lime juice to "cook" the fish in the refrigerator  
1 white onion, chopped in ¼  inch squares
3 cups of Roma or Saladet tomatoes, chopped
1 cup of cilantro, chopped
4 jalapeño chiles in vinegar chopped
4 tablespoons of fresh-squeezed lime for final mixture later
¼ cup of fresh-squeezed orange juice
2 tablespoons of olive oil
¼ cup sliced olives
1 ripe avocado cut in small cubes
Salt to taste
Tostadas, Totopos or Saltines
Splash of Hot Sauce to taste
July 2009 Newsletter Chef Ana

Take the fish and cut into ½ inch cubes.  Place fish in the cup of lime juice in a rectangular Tupperware.  Make sure there is enough lime juice to cover the fish.  If not, add more.  The lime juice is "cooking" the fish with its acid.  There is no substitute for fresh lime juice!  Concentrate won't work!  Place in the refrigerator for 3-4 hours (maximum of 5 hours).
Discard the lime juice in the Tupperware and mix gently with all of the other ingredients (second set listed above).  Don't over-stir or the fish may crumble, as well you will break down the nice consistency of the other ingredients.  Sometimes I just turn it over a bit with my hands and it is ready to serve.
Accompany with saltines, tostadas (crisp corn tortillas) or totopos (crisp corn tortilla triangles).  I also add a splash of your hot sauce of choice as mild or as hot as you like.  Again, if this is a delicately flavored fish you may want to err on the side of a mild sauce to avoid overpowering the fish.  Ceviche goes very well with a lighter flavored beer like Modelo Especial or Pacifico.
©Chef Ana Isabel Garcia Moreno
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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.



“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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