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• Spend an afternoon in a bodega with our Guest Chef and help prepare an exquisite assortment of tapas, such as salpicon de mariscos, remojín, gambas al pil pil and patatas bravas.
• Taste test the subtle differences of Andalucian extra virgin olive oils along the Ruta del Aceite, the olive oil route between Baena and Piego.
• Help our Guest Chef cure olives in a variety of ways and learn the many different olive varieties, such as Seville olives, the meaty manzanillas, or the small plum-sized gordales.
Also 3 nights at 5 star Hotel La Bobadilla.
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Trip Highlights include:
Shop the local market with our Guest Chef to select fresh local ingredients for the classic Spanish dish, Paella. Learn about the many paella recipes, including the original paella valenciana to the scrumptious seafood paella marisco, to paella mixta, with a mix of meats and seafood.
Sample Spanish olives and take in a lesson about the curing process used to give olives their unique flavor.
Taste the difference among Spain's many types of jamón, including the famous jamón serrano, jamón ibérico, and jamón de trevelez. Pair this with some manchego cheese and a refreshing glass of Riojo for a true Andalucian treat.
Visit the Moorish architecture at the Alhambra and the Mézquita-Cathedral.
Biking through olive groves and sunflower fields and past the Iznajar reservoir, where you'll be greeted by some of the most spectacular views of the Southern Spain's landscape.
Spend the day in a local bodega where our Guest Chef will prepare an exquisite assortment of local favorites, including salpicon de mariscos, remojon, gambas al pil pil and patatas bravas. Lend a hand or enjoy a glass of wine.
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Guest Chef 2008 Dates
• May 25- June 1, 2008: Brad Steelman, The River Cafe, Brooklyn, NY
• Sept 28 - October 5, 2008: Francesco Ricchi, Cesco & D'Acqua, Washington, DC
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Dates: May 25-Jun 1, Sep 28-Oct 5, May 31-Jun 7, 2009
Length: 8days/7nights
Level: 1B/C
Cost: $4980
Single Supplement: $1000
Hotels: Historic paradors and elegant inns
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