Active Gourmet Holidays
Active Gourmet Holidays

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October News from Active Gourmet Holidays

Active Gourmet HolidaysGreetings from Active Gourmet Holidays!

Autumn is upon us and it's not too late to take a fall culinary trip. Look at our Greece, France and Spain tours below. 

Already have a place to stay in France? Why not experience a market visit and cooking class with a native Frenchman with ourAix-en-Provence Market and Cooking? And read our testimonial below from a family who just experienced our "Essence of Greece" tour. It's the perfect time to plan a trip to Greece. Inquire about our promotion running for the month of October for two of our Greece tours, Savoring Crete and Cretan Delights - a HUGE savings!

Are you and your friends cyclists? Try our stunning cycling tour in medieval Spain,"Cycling Medieval Catalonia"

This month's recipe hails from Normandy and is a fabulous program with gracious hosts. "Journey into Normandy". 

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For more information on specific tours or pricing, pleaseemail Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at

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Oct 2015 AGH News PorosEssence of Greece 
Poros Island, Greece - 7 nights
Available April to October - Saturday to Saturday
This week long culinary tour of Greece features fabulous food and excellent wines, colorful open-air markets bursting with gorgeous local products and four unique hands-on cooking classes that explore the healthiest and most delicious food in the world in one of the world's most captivating destinations. Nothing can bring you closer to the essence of Greece than this fantastic hands-on cooking vacation. This culinary tour takes you way beyond the usual tourist experience to get to know the real Greece - tasting, smelling, seeing, touching and learning how to create delicious, authentic Greek dishes yourself.

Oct 2015 AGH News - AixenProvenceAix-en-Provence Market and Cooking
Aix-en-Provence, France 
Available April to October  
Aix-en-Provence is a wonderful Provençal town, known for being the home of Cézanne. While visiting this area, why not experience it by taking a cooking class with a talented and passionate Frenchman, born and raised in Marseille? He learned to cook through his mother and both of his grandmothers. You will meet in Aix-en-Provence and will then be led through the market to choose the fresh ingredients for your cooking class, which takes place in his countryside home with an organic garden. A delicious way to spend a day!

Oct 2015 AGH News - Cycling Med CataloniaCycling Medieval Catalonia
Catalonia, Spain - 6 nights  
Available year round

This six night cycling tour is a perfect way to explore the quieter and less travelled areas of this fascinating region of Catalonia. The tour starts in Girona city and winds its way gently through the undulating and ever changing scenery of the Baix Emporda. You will stay at 4 different hotels located in the medieval villages of Girona, Sant Feliu de Guixols, Llafranc and Monells. All of the cycling takes place on quiet country roads that are part of the Baix Emporda Cycle Network.

 Client Testimonials
"Our trip to Poros Greece was the best vacation we have ever had. Our three children (ages 11, 9, 6) cooked with us the whole time, the people were warm and welcoming, and all of the extra activities - sightseeing, swimming, touring was perfect. The food is among the best we have ever had and we have been actively cooking the recipes since we came home. Our highest recommendations and we look forward to another trip with Active Gourmet Holidays."
Oct 2015 AGH News - testimonials 
"We arrived at the host's home for 08.20. Once everyone had arrived for the cookery class we headed off to the local market where the host had shopped for her produce. Whilst being driven to/from the market we were told about the history of the buildings in Palermo. On return to the host's home we gathered into the kitchen where we cooked as a group. Everyone in the group was extremely friendly and we all got on very well. The food we ate consisted off panelle, pasta, swordfish with salad and for dessert a blancmange. The host also supplied lovely red /white wine for us all."
Oct 2015 AGH News - market_testimonial 
 "Despite my spur of the moment decision to go to Italy on a cooking tour during peak season, Active Gourmet Holidays managed to find me a perfect tour to be a part of... Discovery of the Amalfi Coast, 7 nights 8 days. I loved that everything was so organised and went incredibly smoothly. I love Italy and its people... The oppressive summer heat... not so much... Thankfully all of the Mercedes cars were equipped with air conditioning and in most cases water to quench your thirst. The cooking sessions were most enjoyable. Loved the two chefs and the beautiful villa we were transported to, to discover the delights of Neapolitan cooking. All in all, it was a fabulous week... Filled with variety, history, beautiful sights and, of course, exquisite food!!"
("Journey into NormandyProgram
Ingredients: Yields 4 servings

4 chicken thighs  
1 shallot 
4 apples  
1 bottle Normandy dry cider
3 tbsp. butter   
3 tbsp. crème fraiche  
3 tbsp. flour
1 small glass calvados
1 tbsp. sugar
1 tbsp. honey  
Oct 2015 AGH News - Recipe-Normandy
  • Dredge the chicken thighs in the flour. Heat the butter in a skillet and brown the pieces of chicken on a medium heat until golden on all sides. Remove the chicken thighs from the pan, keep warm.
  • Peel and thinly slice the shallot and slowly cook it in the skillet until it becomes soft and transparent. Return the chicken to the skillet. Turn the heat up for a few minutes, add the calvados and flambé.
  • Once the flames have died, scrape the bottom of the skillet to retrieve the meat juices and cover the chicken with the cider. Adjust the seasoning, cover and simmer for 40 minutes.
  • Once the chicken is cooked, set the pieces aside, keep warm. Reduce the sauce by a half, thicken it with the cream, adjust the seasoning and return the chicken to the sauce for a few minutes to heat through.
  • Serve with pieces of apple caramelized in the sugar and honey.
  Tip: When you're ready to flambé the chicken, remember of switch off your extractor hood, otherwise you might set fire to the kitchen. You can mellow the cider taste by adding a teaspoon of sugar to the sauce mid-way through the cooking time.


Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Skype: active.gourmet.holidays 
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Active Gourmet Holidays, LLC | One Gaidosz Way | Derby | CT | 06418


"Thank you so much for organising what turned out to be the holiday of a lifetime. Everything was first class from the luxury accommodation and transportation to our fantastic tour guides and spectacular excursions. While we went without a true understanding of Peruvian cuisine, we were blown away by the variety and quality of the produce and techniques used in the restaurants selected for us. We are already looking on the website for our next destination!" - Brenda A. and Lynne A., Glasgow, Scotland

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