On Tourissimo’s NEW 7-day Chef Bike Tour of Friuli Venezia Giulia hosted by Chef Brook Williamson and her husband Nick Roberts, guests will cycle from Tarvisio along the Tagliemento River Valley via the Alpe-Adria Bikeway, one of the first long-haul rail-to-trail projects in Europe.
(Turin, Italy) — Friuli Venezia Giulia (often shortened to Friuli) is a northeastern Italian border region tucked between Slovenia and Austria where travelers will find the cultural and culinary imprints of all three countries.
On Tourissimo’s NEW 7-day Chef Bike Tour of Friuli Venezia Giulia hosted by Chef Brooke Williamson and her husband Nick Roberts, guests will cycle from Tarvisio along the Tagliemento River Valley via the Alpe-Adria Bikeway, one of the first long-haul rail-to-trail projects in Europe. The rest of the biking will be on secondary country roads with many interesting and tasty stops. Chef Williamson will play an important role in understanding the local cuisine, which reflects the varied cultures that surround this region. Prices start at $4,995 per person double. Companions that are non-riders are welcome. E-bikes are available upon request.
“We are fond of Friuli not just because it is cycling heaven, but also because it is a must-visit destination for gourmands and wine lovers, and is finally being recognized as such,” said Beppe Salerno, co-founder of Tourissimo. “It is the perfect destination for someone who has been to Italy several times and is looking for something new and different.”
Born and raised in Los Angeles, California, Brooke Williamson has carved out an impressive resumé full of leading roles and professional achievement, such as being the youngest female chef to ever cook at the James Beard House, winning Bravo’s “Top Chef” Season 14 in Charleston, and most recently, being crowned the first winner of Food Network’s “Tournament of Champions” in spring 2020.
Tour Highlights:
Scenic Alpe-Adria Bikeway
Wine tasting at a family-run winery that includes the rare and up-and-coming Schioppettino
Cividale del Friuli (UNESCO World Heritage Sites), and Venzone (National monument)
Stunning cycling along rolling hills covered with vineyards and with the Julian Alps in the backdrop
Grado’s golden beaches
Palmanova and Aquileia
Regional food that combines Mediterranean and Mitteleuropean influences
Dinner at a Michelin-starred restaurant with cooking demonstration
The tour takes place June 25-July 1, 2023, $4995 pp.
Tourissimo are Italy experts and have several decades of combined experience in all facets of the adventure travel industry. https://www.tourissimo.travel.
Luxury Gold launches exclusive 2020 Themed Journeys with culinary focus
As the era of food tourism continues
to grow, Luxury Gold, the worldwide leader in luxury guided journeys, is launching
new and exclusive 2020 Culinary & Cultural Discoveries Themed Journeys.
Today’s traveler focuses on the how to eat aspect of their
culinary travels and seeks immersive experiences in unique settings. Continuing
to lead on this gastronomy trend, Luxury Gold’s new experiences take you on a
journey beyond the ordinary to explore distinct destinations that are rich in
cultural and culinary delights.
“With our ability to connect to
taste makers, we know that one of the best ways to get to know a destination is
through its memorable and unique cuisine and the sharing of stories,” said
Jon Grutzner, president of Luxury Gold. “Food is no longer a simple
pleasure, it exposes culture and traditions, allows for meaningful connections
and fosters memories. That’s why we’ve introduced these new Themed Journeys
which are in demand and with only one or two 2020 departures. Space is limited,
and clients need to book soon.”
You can enjoy these exclusive
Exceptional Dining and VIP experiences and relax at luxury hotels
while traveling on Luxury Gold’s exclusive
Themed Journeys:
Peru has been named the World’s
Leading Culinary Destination for 7 years consecutively by the World’s Travel
Awards and it’s no wonder as the country holds five of the world’s best
restaurants, including Mil by Virgilio Martinez. You’ll have the
opportunity to experience this renowned restaurant on this incredible itinerary
and experience Peru’s culinary diversity. A journey through the Andes reveals a
fresh farm-to-table meal at a working hacienda where guests will learn about
the many ingredients that are local to Peru, including over 4,000 varieties of
potatoes. You’ll savor the creative combinations thanks to the father
of Peru’s gastronomic revolution, Gaston Acurio, as he adds his
signature flair at Chicha, during a Celebration Dinner in Cusco. To
understand the history and significance of Machu Picchu, you’ll explore
alongside a Local Expert and witness one of the Seven Wonders of the Ancient
World.Making travel matter with The TreadRight Foundation, clients
will also visit the Center for Traditional Textiles of Cusco (CTTC) to meet
local artisans including Nilda Callanaupa, a weaver, and bring home
the wonderful creations that women in this cooperative make by hand.
From an electrifying performance of
traditional tango in Argentina, to world-class vineyards and wineries,
the best Chilean restaurants and vistas from Valparaiso, the UNESCO
World Heritage city center, this journey pairs the cuisine, wine and culture of
Argentina and Chile perfectly. Expert guides offer an in-depth
exploration of the best vineyards in Mendoza, offering you the chance to
sample the New World’s best wines. Introducing Chilean ingredients, techniques
and products to the world, Rodolfo Guzmán is the mastermind behind
Chile’s best restaurant, Borago, and clients experience his innovative dishes
while in Santiago. From edible coral
mushroom, to venison tartare, duck hearts grilled in duck fat, you can expect
to find these unique and typical dishes over dinner.
You’ll immerse yourselves in Athens
as though you’re local Athenians. Discover the colorful tastes of Greece
by dining seaside at Greece’s first Michelin-rated restaurant located
on a boat that is based on land. You’ll learn the art of making the perfect
Greek coffee at a local kafenio (Greek café) in Athens before enjoying a VIP
Experience in the afternoon, where you’ll meet a world-class Athenian
scholar and philosopher in the Ancient Agora to understand how ancient
Greek philosophy affects our lives today. You’ll also travel to the island of
Delos to enjoy a private guided visit to the birthplace of Apollo and
learn about traditional farming methods in Mykonos after
visiting a traditional farmstead before indulging in a freshly prepared organic
meal.
To book a journey, contact your
local travel advisor, call 888-862-5952 or visit www.luxurygold.com.
New Zealand in Depth is introducing a wine-centric travel program which recognizes winners of the Air New Zealand 2016 Wine Awards with a “pairing” of gourmet, local food experiences.
Auckland, New Zealand – New Zealand travel experts New Zealand In Depth announce a wine-centric travel program which recognizes winners of the Air New Zealand 2016 Wine Awards with a “pairing” of gourmet, local food experiences. The personalized 13-day New Zealand Food and Wine Tour visits New Zealand’s three main wine regions, Hawkes Bay on the North Island with its award-winning Chardonnay and full-bodied Syrah, Cabernet and Merlot; Marlborough on the top of the South Island, acclaimed for Sauvignon Blanc and aromatic whites; and the CentralOtago, the world’s most southerly wine-growing region and home to some of the world’s best Pinot Noir.
Accommodations include lodges and inns, selected for their personalized service, outstanding location, and gourmet offerings. Travel is by ferry, plane and car, starting in Auckland on the North Island and ending in Queenstown on the South Island. Additional activities such as hiking, cycling, and gourmet sailing excursions are available. The program is fully customizable to reflect travelers’ activity, wine and dining preferences. To help you decide, New Zealand In Depth offers a quick overview of the country’s wines here. Travel can be arranged from September 2017 to June 2018.
Among the wines to be sampled are many of New Zealand In Depth’s “insider” favorites: Bordeaux-style Stonyridge Vineyard Larose on Waiheke Island; Endeavour Chardonnay at ClearviewEstate Winery in Hawke’s Bay; barrel-aged Sur Lie Sauvignon Blanc from HansHerzog and Alsace-style Gewurztraminer at Johanneshof Cellars in Marlborough. In Central Otago, oaked Fume Blanc at Amisfield Winery in Arrowtown and single-vineyard Cornish PointPinot Noir are showcased. Paul Carberry, founder of New Zealand In Depth and a passionate wine lover notes, “There is nothing better than hopping from one winery to another across New Zealand to sample some of the best award-winning vintages. Whether you are an expert, or a passionate enthusiast of good food and wine like me, this new itinerary is a celebration of the best New Zealand has to offer.”
The itinerary visits Auckland, Waiheke Island, Napier and Hawke’s Bay on the North Island with opportunities for beach activities and city sightseeing; and South Island’s Blenheim, Marlborough region, and Queenstown with possibilities for hiking along the Queen Charlotte Track, cycling to the vineyards, adventure sports and boat trips. http://www.newzealand-indepth.co.uk/experiences/food-and-wine-itinerary/
Now entering its 14th year, New Zealand In Depth is a team of travel experts who are passionate about creating personalized luxury experiences for clients looking for a distinctive and exclusive vacation in the land of the Kiwis. With nearly 50 years of collective experience, the New Zealand IN Depth team develops programs that reflect a commitment to understanding client needs on a one-on-one basis. The company advocates for responsible tourism in New Zealand and works with people on the ground who genuinely care for their local environment and actively take steps to protect local habitats and native flora and fauna. Personalized programs reflect the long-term relationships held with local providers of activities, superior and unusual accommodations, and off-the-beaten-track experiences, allowing New Zealand In Depth to create itineraries with experiences that are often not available through other tour operators while being mindful of their impact on the environment. http://www.newzealand-indepth.co.uk/, +44 1298 74040 Twitter: @NZInDepth Facebook: NewZealandInDepth.
Following the success of 2015’s inaugural Guernsey International Food Festival, the foodie’s paradise is back this September with more exciting culinary indulgences. This festival, taking place from Sept. 23 – Oct. 2, 2016, is a celebration of the island’s rich local produce and gastronomic heritage while paying homage to influences from the international stage.
Jean-Christophe Novelli is the celebrity ambassador, leading events across the island from farmers’ markets to cook-offs, culinary master classes, chef residencies and wine tastings. Two of Guernsey’s finest hotels, The Duke of Richmond Hotel and The Old Government House Hotel & Spa, Guernsey’s only five-star property, will be participating by showcasing the island’s bounty of gourmet food and varied hospitality.
Here are a few highlights of what visitors and guests can expect:
Curry Leaf Café Masterclass Lunch
Saturday, September 24 and Sunday, September 25 from 12:00 p.m. – 2:00 p.m.
Venue: The Old Government House Hotel & Spa
Tickets: $53 including welcome drink and glass of wine with lunch
Head Chef Kanthi Kiran Thamma of Brighton’s Curry Leaf Café hosts a master class lunch in The Old Government House’s Curry Room featuring classic dishes from Kerala and Southern India. While preparing the dishes, Chef Kanthi will answer general questions about Indian cuisine and describe how to re-create similar entrées at home. A three-course lunch serves as the finale, complete with a carefully selected wine pairing.
British Game Gala Dinner featuring Ridgeview Wine Estate and Blackdown Artisan Spirits
Saturday, September 24 at 7:00 p.m.
Venue: The Old Government House Hotel & Spa
Tickets: $92 including dinner and matched wines
Channel Islands Chef of the Year 2016, Simon McKenzie of The Old Government House Hotel & Spa, prepares a gala dinner featuring the best of seasonal game meats. Each dish is perfectly paired with an award-winning sparkling English wine from the Ridgeview Estate, craft spirits from Blackdown Artisan Spirits (both hailing from Sussex), and fine wine from local wine merchant Bucktrouts.
Food Lab Dinner
Tuesday, September 27 at 7:00 p.m.
Venue: The Duke of Richmond Hotel
Tickets: $53 for five courses ($79 including matched wines)
Five producers, five chefs, five dishes. The festival’s most creative dining experience, randomly matching kitchen and production talent for a never-to-be-repeated gourmet meal at The Duke of Richmond.
International Chef Exchange: St. Lucia comes to Guernsey
Thursday, September 29 at 7:00 p.m.
Venue: The Old Government House Hotel & Spa
Tickets: $73 for three courses including matched wines in advance from The Old Government House Hotel
The Cliff at Cap Restaurant is one of the most highly sought-after restaurants in St. Lucia, recently hailed by the New York Times as one of the best restaurants on the island. In one of the Caribbean’s most dramatic settings overlooking the surging Caribbean Sea, the restaurant is under the direction of Executive Chef Craig Jones. His nouveau French West Indian menu elegantly presents the bounty of St. Lucia’s fresh local produce and seafood readily sourced on this tropical island. Chef Craig takes over the kitchens of Chef Simon at The Old Government House Hotel for one night only, treating guests to a mouth-watering three-course dinner with accompanying wine, including some of his Caribbean favorites such as poached lobster ravioli, pan-fried kobe with caramelized plantain and an island-spiced doughnut.
This Chef Exchange is part of a reciprocal agreement where UK chefs swapping kitchens with international chefs across the globe. Old Government House’s Chef Simon will be flying over to St. Lucia for a Taste of Guernsey weekend, taking place on the Caribbean Island in February 2017.
The Guernsey International Food Festival is preceded by Guernsey Cocktail Week from September 16 – 24, 2016. Various venues across the island, including The Old Government House Hotel and The Duke of Richmond, will produce special signature cocktails based entirely on local produce.
The Old Government House Hotel & Spa is located in the heart of St. Peter Port and offers the finest in five-star luxury. Five minutes’ walk from the picturesque quayside, this hotel is perfectly placed to explore the island and provides guests with a ‘home away from home’ boasting fine dining facilities, the stylish Crown Club , an outdoor heated swimming pool and luxurious Spa and fitness center.
Just up the road is The Duke of Richmond Hotel which offers unparalleled service in peaceful surroundings. Overlooking a quiet park, this elegant property is home to the relaxing Leopard Bar and Restaurant where guests can sit back and enjoy a range of cocktails and expertly prepared dishes, a chic monochrome Residents’ Lounge and an outdoor heated swimming pool complete with sun loungers perfect for glorious Guernsey summer days.
Room rates at The Old Government House Hotel & Spa during the festival start at $260 per room, per night, including full English breakfast, based on two people sharing. Room rates at The Duke of Richmond Hotel during the festival start at $199 per room, per night, including full English breakfast, based on two people sharing.
Macedonia Experience (www.macedoniaexperience.com) introduces “Culinary Experience,” a 10 day/9 night sampler with hands-on demonstrations of traditional Macedonian cuisine.
SKOPJE, REPUBLIC OF MACEDONIA – Sitting due north of Greece and near Turkey is Macedonia, a yet-to-be-discovered country just beginning to pop up on the culinary radar thanks to cheese, wine and wild game.
Macedonia Experience (www.macedoniaexperience.com) introduces “Culinary Experience,” a 10 day/9 night sampler with hands-on demonstrations of traditional Macedonian cuisine combining Balkan and Mediterranean characteristics of fresh fruits and veggies, mountain-grown herbs and local wines. Toss in Turkish tastes that prevailed during long centuries of Ottoman rule, a few wild game dishes and gustatory senses will be overjoyed.
This pepper-spiked adventure includes accommodations (guests select the class of hotel they desire); all transfers, tours and activities; ingredients for the preparation of dishes; guidance and tutorials for preparation of the dishes in a traditional setting; and the services of a tour guide. This tour is offered year-round for a minimum of two people or a maximum of 12. An average tour cost for guests booking medium-priced hotels throughout the journey starts at €2000 per person, double based on four participants. macedoniaexperience.com/specials/culinary-experience-trip-around-macedonia
Guests transfer from Skopje Airport to their hotel in the historic town of Skopje, inhabited since 4000 BC. Here the culinary games begin. Lunch is in a restaurant built in a traditional style with live Macedonian music surrounded by the mystery of the Old Bazaar where wines and spirits (mainly rakija, a typical Macedonian spirit made by distillation of fermented fruits) and cheese are served in bars and eateries. The next day a pre-breakfast visit to a pazar (typical market) introduces foods and spices before a traditional breakfast of pastry with chorba (a minestrone-type soup). Guests learn how to prepare makalo (gravy), pot cheese and proja (preparation of cornmeal into a type of bread). Later comes a wine and cheese tasting before dinner at a winery near Skopje.
Days 3, 4 and 5 bring guests to Mavrovo National Park to sample wild game specialties, an exploration of Ohrid, a UNESCO World Heritage site, and a market tour to purchase ingredients to prepare selsko meso (Macedonian and Balkan pork and mushroom dish) and pastrmajlija (Macedonian bread pie made from dough and meat). Embroideries, musical instruments and objects made of clay are also available in the markets. A visit to a handmade paper workshop (one of only seven in the world where the paper is made in the original Chinese way from the 2nd century BC.) shows how this paper was used on Gutenberg’s original printing press from the 15th century. The equipment and clothing here are 100% authentic.
Days 6 and 7 continue with tours and tastings in Bitola and Krusevo, distinguished as the highest town in the Balkans. Guests learn how to make lokum (traditional sweets) before sampling region-wide famous Krusevo sausage and kebab. Next come Krusevo pies filled with cheese, leeks, cabbage and spinach. An enologist meets the tour in the Tikvesh wine region before visiting the ancient ruins of Stobi and passing on to Berovo, a small town near the Maleševo Mountains where nature combines with the history of the Ottoman Empire. Guests prepare their own dinner here. At Berovo Lake guests mingle with locals who share their customs through handicrafts, musical instruments, songs and dances preserved for centuries. Guests dine in a traditional sheepfold on ingredients sourced locally before departing the next day.
For more information and reservations contact the North America representative office: 866-748-8867, or by email: [email protected].
Food is a natural bridge-builder and point of connection between cultures, says Jim Kane, founder of Culture Xplorers, a travel company whose signature is delving as deeply as possible into other cultures.
Food is a natural bridge-builder and point of connection between cultures, says Jim Kane, founder of Culture Xplorers, a travel company whose signature is delving as deeply as possible into other cultures.
“There is an exciting movement afoot that is opening up new frontiers of food travel” Kane explained. “Around the world, visionary farmers, producers and chefs are changing the way we think about our relationship with food and with each other.”
“In a similar vein, there is a revolution taking place in the way food travel is being interpreted and experienced. The new frontier of food travel is physically active, intellectually engaged, emotionally connected and truly transformative. It leverages the power of food to affect positive social changes and fosters genuine bonds that endure long after the trip ends,” said Kane.
Kane recently accepted a two-year appointment to serve on the board of directors of the World Food Travel Association (WFTA).
“I am looking forward to the privilege of helping to solidify the Association’s position as the world’s leading authority on culinary tourism,” said Kane.
Founded in 2003 by Association Executive Director Erik Wolf, the WFTA’s mission is to grow and professionalize the food and drink tourism industry as the central hub that supports the creation of successful, profitable businesses and the protection and promotion of local culinary cultures world-wide.
“We’re excited to have Jim join our Board of Directors,” said Wolf. “Jim has a wide range of experience with other industry trade associations and an interesting view that he can bring to bear in his service with the World Food Travel Association.”
Kane happily shares what he sees as three developing trends in the future of food travel:
#1 Adventure Foraging: “Autumn is a great season for foraging in Cataluña, Spain, where you can easily travel from the Pyrenees to the coast in the same day. One of my favorite adventures here is to accompany a seasoned botanist — alongside plenty of local ‘boletaires’ (mushroom hunters) — on a quest for highly prized, seasonal wild mushrooms in the forested foothills of the Pyrenees. Then switch gears and kayak along the Catalan coast in search of edible seaweed and aromatic herbs.”
#2 Trekking & Terroir: “This form of connecting with the land and local producers is already in full bloom in many places around the world. One of my favorite recent experiences is shadowing a Basque shepherd on an engaging variation of his morning rounds. First we try our hand at milking one of the indigenous Latxa breed of sheep which produce the region’s famed Idiazabal cheese. We make and chill ‘cuajada’ (fresh cheese curd) and taste some of the farmhouse cheese washed down with a bottle of refreshing, txakoli (sparkling) wine. A 90-minute walk through rolling hills and pine-covered trails works back our appetite just in time for lunch! “
#3 Food for Social Change: “This is a budding movement which is particularly strong in Latin America. One of my favorite regional projects is the Pachacútec Culinary Institute (ICP) just north of Lima. Peruvian super chef Gastón Acurio partnered with the Fundación Pachacútec to create a top notch culinary school along the coastal desert in Pachacútec. It recruits students from some of Lima’s poorest communities and costs a tenth the tuition of a private institute, offering life-changing opportunities to its graduates. As part of Culture Xplorers’ unique partnership with the ICP, we bring travelers for a cooking lesson side-by-side with the students, who then share this meal with the visitors.”
Culture Xplorers (http://www.culturexplorers.com/), a leader in sustainable travel, offers handcrafted journeys that deepen understanding and foster connection between travelers and local communities around the world.
Culture Xplorers trips are created from the ground up, built on three founding pillars: people, traditions and impact. Their travelers meet the people of the places they visit, engaging in the living traditions that make each destination unique, and in doing so, create a lasting, positive impact through tourism. Genuine connections with people and place are formed farm-to-fork and around the table, via participation in local celebrations and through authentic exchange with community leaders and members.
Countries where cultural exchanges are fostered are Peru, Guatemala, Argentina, Mexico, Spain, Portugal and Cuba. The Culture Xplorers Foundation was founded in 2007 to help foster the sustainability of local culture in at risk communities worldwide. Its positive impact partnerships focus on sustaining endangered traditions, strengthening education, fostering community-based travel and breaking the cycle of poverty through the support of comprehensive micro-loan and education programs. See: http://www.cxfoundation.org/
For 2014-2015 season information, tours, availability and reservations contact Culture Xplorers at 215-870-3585 or email: [email protected].
