Active Gourmet Holidays
Active Gourmet Holidays
July News from Active Gourmet Holidays

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

Active Gourmet Holidays brings you another great new cycling and cooking tour in Portugal called "Biking and Cooking in Portugal" along with a delicious recipe featuring summer vegetables in Provence. We also highlight our very popular "Cooking Provencal Style".


*If you are interested in a "Yoga and Organic Cooking" tour in Tuscany in October please email us for information.

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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


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July 2013 News - Biking and Cooking Portugal
NEW! Biking and Cooking in Portugal
Alentejo, Portugal - 7 nights

Available September to May

Delight yourself with the picturesque landscapes of Alentejo, the immense cork and olive tree meadows and the rows of traditional whitewashed houses. Stop off at a vineyard, taste the Alentejo world renowned nectar and visit the wine cellars. This guided tour is for those looking for gastronomy, cycling, exploration and the discovery of this beautiful part of Portugal.


Read more: Cooking and Biking in Portugal     


July News - Sevilla and Beyond NEW! Sevilla and Beyond
Sevilla, Spain - 2 or 5 nights  
Available year round 
The city of Seville is renowned for its fascinating history and wealth of beautiful buildings, but most of all for its fine culinary traditions which are strongly influenced by its Moorish past. We offer you two options: a short two night break which wiill immerse you in the colors, flavors and textures of Andalusian cuisine or a five night tour, which will help you discover the astonishing array of places to eat and drink in this wonderful region as the two night tour, but taking you beyond Seville, into Aracena, Jerez, Cadiz, Grazalema and Arcos. Both options feature a hands-on cooking class with a professional chef.
July News Cooking Provéncal Style
Cooking Provençal Style
Provence, France - 2, 3 or 5 nights
Available February to November 

Learn to cook modern Provençal cuisine in France while staying at a beautiful 5 star hotel with a gorgeous spa. The chef will take you to the local market and introduce you to all of the fresh seasonal produce of Provence. Then back to the chateau for your cooking classes which will either take place outdoors in the exquisite vegetable garden or indoors in an ancient wine cellar, depending on weather and season. An outstanding culinary experience awaits you!

Read more: Cooking Provencal Style



 Client Testimonial 


Client Remark - Bill and Paula - Provence

"Hi JoAnn, had a great first day of cooking school. Dinner last night was exceptional!! Preparing fresh ingredients under the blue skies of Provence is the ultimate cooking experience."


Bill and Paula, Austin, Texas 


 "Légumes d'été Poilés au Cumin" - Summer Vegetables with Cumin

("Cooking in Provence" Program

INGREDIENTS: (For 6-8 persons)

3 zucchini sliced thinly lengthwise
1 large or 2-3 small eggplant sliced thinly lengthwise
3 tomatoes sliced thinly across in full rounds

1 tablespoon olive oil

Sea salt to sprinkle on top

1 teaspoon of cumin

2 tablespoons of pureed garlic with lemon juice*

1 teaspoon dijon mustard

July 2013 News - Cooking in Provence Recipe  

Heat a large frying pan, or a flat grill. Brush with just the slightest amount of olive oil, and lay on the zucchini. Let brown one side and then flip for the other. Continue with the eggplant and the tomatoes. There is no need to add more olive oil between the batches.

Mix together the puréed garlic and the cumin, with the mustard, forming a thin paste. When all are done, arrange nicely on a large platter, spread a bit of the puréed garlic on them and sprinkle with salt and cumin. Alternatively, you can build them in stacks, layering the paste between each vegetable, and drizzle a bit of mild olive oil over the stack before serving.

*To purée the garlic: take at least 4 large garlic cloves : on a small plate, squeeze the lemon juice, sprinkle the pinch of fine salt, take a sharp pronged fork and place the prongs flat on the plate, take a peeled garlic clove (the larger the easier to handle) and scrape it back and forth on the tips of the prongs. You will produce a fine purée that will be lightly cured by the acid of the lemon juice, ideal for cold sauces and salad dressings.  



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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