Active Gourmet Holidays
Active Gourmet Holidays
November News from Active Gourmet Holidays

November 2012

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

How does a December culinary vacation in Cabo San Lucas, Mexico sound? Or a cooking vacation on the Amalfi Coast? See our featured tours below, along with a recipe below from loyal repeat Active Gourmet Holidays clients who have a fabulous Pumpkin Soup Recipe to share.  


Active Gourmet Holidays is now on Facebook! Click here to LIKE US and please share photos of your trip!  

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


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Nov 2012 News Taste Ravello NEW!
- Taste Ravello
Ravello, Italy

Available year round 

 Visit the beautiful Amalfi Coast and learn the delicious cuisine of this area by taking a hands on cooking class with a Master Chef. You will collect the ingredients you will use for the course with your chef from an organic garden. After the three hour class you will then sit down to enjoy the fruits of your labor. What better way is there to experience all that this area has to offer? If you'd like, we can also arrange a residential course where you can stay at this beautiful four star property, take cooking classes, go on a tour to Capri or Amalfi, and get your exercise in by taking a walking excursion. And we are not done yet .... how about a pizza course to learn about the famous Neapolitan pizza?

Read More: Taste Ravello

Nov 2012 News Beachfront Cabo Beachfront Culinary Adventures in Cabo
Cabo San Lucas, Mexico - 7 nights
Available year round
Learn how to make delicious dishes from local chefs by participating in hands on cooking classes in a professionally equipped kitchen or outdoor kitchen under the palapa, both overlooking a 4 mile private beach. Or if you prefer, sip a cerveza or a glass of wine during class! In either case, you will be treated to some of the best food that Baja California Sur has to offer. You are here to relax and enjoy beautiful accommodations with wonderful views of the Pacific Oceana small bed and breakfast located in the heart of ancient Florence. You will learn to cook genuine Italian cuisine from your host who learned to cook at a young age from her "nonna". She will teach you the secrets of traditional recipes and will treat you to the beauty of Florence.


 Client Testimonial 


Ciao Joann,
Thank you so much for arranging the lunch today, it was perfect !!! The food and the company were fabulous!! It was more than we could have ever imagined. Thanks  again. ""


Loretta L., Shelton, CT





We had a terrific time with Bernadette!  She was fabulous!  So fun, knowledgeable, and easy to talk to. We spent the day with her at Arles, and she showed us around town, visiting the ruins and following the story of VanGogh. She also helped advise us on what to do for the subsequent days in Provence.  She really was great! We would highly recommend her for any of your other customers.

Randy M., Newtown, PA



Recipe of the Month


Client Recipe

Try this delicious autumn soup with a twist - thanks Andrew and Elena! 

Ingredients  (serves 8-12)


2-3 lb of precooked* winter squash
1 lg onion, cubed
2-3 cloves garlic, crushed
1T chopped ginger

3C chicken stock per pound of cooked pumpkin
1-2 lemongrass stalks (freezes well), crushed & halved
4 Kaffir lime leaves or zest of 2 limes or a lemon juice of 2 limes or a lemon

1/2t chili oil
1/2C fish sauce (can be found in your local Asian market or online)

1t sugar
1/2C sour cream

1T finely chopped chives

Nov 2012 A Allison Recipe Photo   


Sweat the onion, garlic and ginger in a medium stockpot lightly coated with oil until the onions are

translucent, add remaining ingredients and simmer for 20min. Cool slightly, puree (should be medium-bodied) and season to taste if required.

In a small bowl, mix the sour cream with the chives, serve the soup hot with a dollop of sour cream and chives in the center.

*much less trouble than peeling and cutting: cut in half, cover cut tightly with wrap, microwave on high for 2min/lb uncooked (yields 1:3.5), and carefully (hot!) scrape out flesh. 



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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