MEXICO
September 20-27, 2008
Join us for our annual Mexican travel intensive as we focus on the culinary and cultural riches of the captivating, historic city of Oaxaca and the surrounding region. Known as the “land of the seven moles,” Oaxaca is an ideal setting for immersion into the rich culture and cuisine of Southern Mexico. Each day will include seminars with hands-on food preparation and guided tours of the region.
SPAIN
September 26 – October 4, 2008
Spain is a country of strong, seductive flavors. Food, wine, architecture – it is a fountainhead of new ideas, fresh ingredients, and bold flavors. On this extensive tour of Catalonia and the Basque Country, we will visit star-studded restaurants, markets both ancient and modern, an experimental olive oil producer, pioneering wineries, tapas bars, and some up-to-the-minute buildings that are setting the world of modern architecture on fire.
RHONE & BURGUNDY
October 11-19, 2008
One of the most renowned wine regions of the world winds along the Rhone River, beginning just below the culinary mecca of Lyon and culminating at Avignon in the heart of Provence. We will visit the legendary vineyards and winemakers of Hermitage and Chateauneuf-du-Pape, along with the spectacular local restaurants along the way. Throughout the trip, we will explore the art of pairing wines with a variety of foods, and learn how the cuisine and wine of this region have evolved together over the centuries to complement each other so magnificently.
EMILIA & BOLOGNA
October 12-22, 2008
From the red cow pastures of Parmato the truffle-scented hills of the Piemonte, we'll explore the culinary treasures of northern Italy’s Po Valley. We’ll taste true parmigiano reggiano and sample exquisite salumis. As a traditional sfoglina rolls her dough thin enough to read through, she’ll explainthe intricacies of hand-rolled egg pastas like tagliatelle and tortellini. Then we’ll set off into the woods of Colli Bolognesi and the hills of Piemonte to hunt for truffles and wild mushrooms. We'll also sit down with the chefs at Academia Barilla's brilliant new Parma facility and taste wines with the masters of Barolo and Barbaresco.
TUSCANY & UMBRIA
October 26 – November 4, 2008
After falling in love with the renowned food, wine, and people of central Italy, Nancy Jenkins moved into a Cortona farmhouse. On this tour of Tuscany and Umbria, Nancy shares her 25 years of local insight. She’ll introduce us to her favorite butchers, bakers, cheese makers, farmers – and their families. We’ll hunt for truffles and taste the fruits of the olive harvest. Along the way, professional chefs and country cooks will share their secrets for cooking with mushrooms, truffles, olive oil, and more.
THAILAND
November 11-19, 2008
Thailand is a land of smiles, spicy air, and tranquil countryside. A complex and historic past is reflected in its food – balanced by sweet, sour, spicy, and salty flavors. Join us for a mouthwatering journey where you will discover Chef Ian Chalermkittichai’s favorite places, meet local cooks, taste fragrant street food, visit magnificent temples, and enjoy the boisterous river life and buzzing tuk-tuks. We will begin our tour in the bustling city of Bangkok and end in the cultural center of Northern Thailand, Chiang Mai.
VIETNAM
February 17-25, 2009
From the frenzied street food scene of Saigon to the quieter pleasures of neighborhood markets in Hanoi and family restaurants in Hoi An, Vietnam is a cultural feast for chefs and food lovers alike. With Vietnamese cuisine now among the fastest- growing Asian flavor trends in the U.S., this tour provides a unique opportunity to learn the cuisine first-hand. From the heavenly crab spring rolls of Hanoi to the steaming pho noodle soup and lemongrass prawns of Saigon, our trip, led by Mai Pham, will thrill your palate and inspire your culinary passions.
INDIA
March 2-11, 2009
This journey takes us deep into the heart of Indian food and culture – from the dynamic cosmopolitan city of Bombay, into the tranquil backwaters along the spice coast of Kerala, on to the Ganges and the holy city of Varanasi, and finally to the celebration of tradition and modernity that is New Delhi. Led by Julie Sahni, we will learn first-hand the secrets of tandoor masters, spice experts, birayani and dosa specialists, market vendors, and a host of local cooks. (link to )
TURKEY
April 28 – May 8, 2009
The crossroads of Europe and Asia, Turkey is a culturally fascinating country whose brilliant and eclectic cuisine is just starting to be appreciated by Western chefs. This tour begins in Istanbul, and explores the aromas and flavors of Turkey’s three regions. From coffee houses to Ottoman feasts, we’ll experience centuries-old dishes and traditions. We’ll visit with contemporary Turkish chefs to learn the secrets of kibbe, kebabs, yogurt, and buttery Middle Eastern sweets. And we’ll stroll through modern markets and ancient bazaars to get a close look at the remarkable ingredients and people that make Turkish cuisine so extraordinary.
SICILY
May 15-23, 2009
From simple pastas to elaborate seafood combinations, Sicilian cuisine is perhaps the most exciting expression of the classic Mediterranean kitchen. We will explore these dynamic flavors and passionate lifestyle behind them as we sip from the casks at esteemed wineries, taste olive oil right off the press, and shop at the bustling street markets. (link to )
CHINA
May 23 – June 1, 2009
China has one of the richest culinary histories in the world –its dynamic cuisine spans dynasties and vast regions. We’ll travel from Beijing, with its “hutongs,” markets and Peking Duck, to the booming metropolis of Shanghai, the Mandarin capitol of dumplings and modern architecture, to the spicy Szechwan province of Chengdu. The adventure culminates in Hong Kong, with dim sum, fishing junks, and marvelous Canton cuisine. You will learn to prepare regional specialties in each area, as well as tour markets, wok and cleaver shops, and teahouses. Of course, we’ll also eat at some of the finest restaurants in China and meet some of the most innovative chefs in the world.
|
