Eat Different
November 22nd, 2007 — article, food holidays
By Jill Hunter Pellettieri in Slate Magazine
Turkey fried rice. Turkey-mushroom casserole. Turkey dinner muffins. Turkey samosas. Turkey hash. Strawberry-turkey spinach salad. Turkey and veggie lasagna. Turkey chowder with wild rice, crimini, and pancetta. Turkey quesadilla suiza.
Turkey and veggie lasagna. Turkey and veggie lasagnaReading this list of recipes—and trust me, there are plenty more—is enough to make you want to go cold turkey on turkey.
Happy Thanksgiving, all!
September 17th, 2007 — food holidays
All our travel programs are small to ensure a highly personal experience that cannot be gleaned from guidebooks or purchased from conventional, “mass market” travel agencies. Participants travel with a small group of like-minded individuals who want to explore a region through its artisan food and wine. In partnership with experts, chefs and winemakers, we offer a “behind-the-kitchen-door” or “behind-the-wine-barrel” perspective - special access that enables travelers to enjoy lunch with the chef or a tasting with the winemaker.
December 3rd, 2006 — article, chefs, food holidays, french, provence
We have lived in this tiny Provencal village for nearly 20 years, and never has the choice of pleasant, small family restaurants been better. This is a land of plenty, with the spicy Rhone wines leading the pack, and black truffles, fresh cherries, plump apricots and figs, and all manner of vegetables following close behind. So putting a simple but great meal on the table is child’s play.
October 25th, 2006 — blog, chefs, cooking school, food holidays, french, provence
Kate Hill’s French Kitchen Adventures
Pig, Duck, Beef, Armagnac… the end of the work ‘Week in Gascony’ leads to Saturday’s market and later that evening to an FCI/all cooks/all out jammin’ in the French Kitchen. So in anticipation and to give ourselves a respite from the competition style eating we’ve been doing, I plan a day of leisurely swilling and sipping chez two friends of mine, 2 Sisters in Aquitaine.
October 25th, 2006 — chefs, cooking school, food holidays, french, moroccan
visit Les Liaisons Délicieuses
Les Liaisons Délicieuses founder and owner, Patti Ravenscroft, has been organizing extraordinary, in-depth food and wine vacations to France, Morocco, and Canada since 1994. Fabulous food, outstanding wines, great camaraderie, and access to exceptional chefs—most with a Michelin star or two— are the hallmark of each Les Liaisons Délicieuses trip.
October 24th, 2006 — cooking school, food holidays, french, provence
Provençale Cuisine cooking classes and Foodlovers’ Getaways in Arles
In our culinary tours, we begin each week with a visit to the outdoor market of Arles, the largest in France with over 1300 merchants. There we choose our fresh ingredients for our first cooking classes. As the week progresses we visit local artisans such as the chocolate maker, or the potter, go wine-tasting at local wineries and learn from the men and women who have wine in their veins.
August 18th, 2006 — food holidays, travel
Sapori + Saperi offers hands-on holidays for food lovers
“The highlight of my first winter here was helping with the olive harvest and oil pressing, beating olives off the trees and accompanying them to the frantoio to catch the grass-green oil pouring out at the end of the pressing.”
