What brings you alive?
What brings me alive is the active participation of being
in a culture different from my own,
relating with a heightened sense of awareness and an open heart looking for a way in.
I feel we have found a way through food to build a bridge for meaningful conversation. In doing so, we are creating a more peaceful world. After 24 years, I have gained significant confidence and trust to move between cultures. We need an antidote to this somewhat crazy world and what better way than making and breaking bread with the light of our own smiles?
The soil has been turned over and our seedlings of Culinary Adventures have been planted with you in mind. May the sun’s light bring fruition when the time is right for you to join us on one of these significant journeys.India: Tasting Royal Rajasthan
India in February is something extraordinary.
Our experts and friends lead us down some amazing pathways with their abundant knowledge of culinary and historical India. There are temples, tuk-tuks and elephants. There are mighty forts, palaces a plenty, private homes, spice markets, incredible food with an explosion of flavor… and yet, the thing that gets me the most?
The whole country lives a daily spiritual life.Morocco: A Feast for the Senses
Morocco in March holds spring beauty and phenomenal green. Out of the red clay soil comes anything you put water on. That could be villages made of mud and straw, olive groves, wheat fields and countless palms. I’m in love with all things tagine, carts full of dates and fresh fruits, stylish riads, and riding camels on the beach… yet the thing that gets me the most?
The gentle hearts and smiles of the Moroccan people and their natural willingness to be kind and hospitable.Spain: The Scintillating Flavors of Seville
Seville in April is fresh and warm. The city offers cobblestone lanes lined with tapas bars and beautiful Spanish Moorish architecture. Jamon Iberico melts in our mouths, washed down with various sherries from nearby Jerez. The plains of Spain are fertile and far reaching in rich ingredients and traditions to please the eye and the palate. Yet, the thing that gets me most?
Spending time with Anthony and his family at Hacienda San Rafael.Sicily: A Different Italy
Sicily in May is wildflower heaven. The fields in the introterra burst with color and flocks of sheep, ready to dine on color, spring bitter greens and sweet flowers. The milk drips with flavor which is made into marzolino, a tasty and tangy spring sheep’s milk cheese. Paired with fresh artichokes and peas, these dishes announce the coming of an abundant summer. Yet, the thing that gets me most?
The size of the cauliflower and its purple hue.Sailing and Savoring the Amalfi Coast
Sailing off the Amalfi coast in June is spectacular. The Mediterranean comes alive with sunshine and the violins play. Cafés are full and the streets lively. But wait, that’s only when we dock. Our days are mostly spent sailing, dipping in the sea, sipping local wines, meandering into ports to visit the fishmonger and fruttivendolo. From island to island, Procida, Ischia, Ventotene, Capri, we ride on the elements of sea and wind, living the natural good life. Yet, the thing that gets me most?
Learning the feel of it all from our open-hearted captain Antonio.Sicily’s Aeolian Islands: Myth and Malvasia in the Aeolian Islands
Salina, Aeolian Islands in September. Off the coast of northeast Sicily rest seven mythological islands that still hold mystery as well as fertile ground for Malvasia, an aromatic white grape brought by the Greeks 500 BC. When harvested early, it gives a dry wine with hints of herbs and flowers. Allowed a late ripening, it makes a glorious sweet wine. Salina is a new culinary hotbed for a few young local chefs, as well as one of Sicily’s well known nobles. Yet, what gets me?
The views… seeing what the ancient Greeks once saw that inspired them to create myths.Tuscany: La Cucina al Focolare
Tuscany in October. The mothership. Iconic in every way — Florence, the surrounding hill towns and undulating countryside vined in grapes and groves of olives. Our Tuscan trip is a quintessential must for the culinary traveler. Tuscany hits in the heart and strums every familiar romantic chord. Wood fired oven cooking. Extra-virgin olive oil.The Renaissance. I live here. What gets me?
How the Renaissance is still alive and well and reflected not only in the buildings, but in the food.