Tag Archives: Culinary Travel

Roman Countryside Culinary Adventure and Olive Oil Recipes

Join Chef Dana Reinhardt in Tuscania for a Roman Countryside Culinary Adventure

Is their anything better than traveling, enjoying good food and learning to cook better. Well, I think not. We are lucky enough to have Chef Dana Reinhardt in our midst, she’s a friend and a fellow Les Dames d’Escoffier member, and an amazing cook. I’ve take a few cooking classes with her and have the recipes to prove it! Recently I joined a group of food lovers at Siena restaurant where Dana revealed the details of an amazing trip to Italy and served up some very tasty olive-oil based dishes. Recipes below!

Last year she’s sussed out a stunning farm in Tuscania, Lazio, Italy and she is now hosting culinary tours there. You can join Chef Dana Reinhardt in exploring the incredible bounty of Casa Caponetti.  Casa Caponetti, is situated on a stunning 125 acre olive farm and home to an ancient Etruscan necropolis, comprising one of the largest single ruins on private land.  On the tour you will harvest seasonal produce from the extensive biodynamic vegetable gardens (27 varieties of tomatoes!) and use meat from their heritage breed cattle, pigs and chickens located directly on the property.

Learn to make pizza and bread in the wood fire oven; master the tricks of hand-made pasta and forage for wild herbs and mushrooms in the surrounding woodlands.  The trip will also include visits to local vineyards for wine tastings, artisanal cheese makers and the fresh fish market in Civitavecchia.  A whole week of exploration, cooking, learning and laughing.


Highlights
  • Hands-on cooking classes with two master chefs:  Chef Dana Reinhardt of Vancouver and Chef Mark Medina-Rios of Casa Caponetti.
  • Exploring the Roman countryside with amazing trips to local wineries, cheese makers, fish markets and ancient walled villages.
  • Working with sustainable, biodynamic and organic ingredients direct from the farm and learning traditional and modern Roman dishes.
  • Time to wander or hike the pastoral and beautiful grounds of Casa Caponetti and discover the site of ancient Etruscan ruins.
  • Pamper yourself with a massage from the in-house masseuse or a trip to the Roman Papal baths and spa in Vitterbo.


Includes:

  • 6 nights and 7 days private guest accommodation
  • 7 day guided culinary tour
  • Visits to wineries, cheese makers, fish market including transportation
  • Tastings of local cheese, wine, olive oil and breads
  • All lunch and dinners with wine at offsite excursions are included
  • All meals and wine
  • All applicable taxes

 

SEPTEMBER 25-OCTOBER 1, 2016
TOUR: $3099.00

To inquire about the experience, contact Chef Dana Reinhardt directly at: cookitalytours.com or by mail: reinhardtdana19@gmail.com

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Chilled Radish and Extra Virgin Olive Oil Soup Yield: 4 portions

2 pounds          red radishes, rinsed, trimmed and chopped                        (keep 2 radish aside to thinly slice and use as a garnish)
2                      shallots, finely chopped
2 Tbsps            extra virgin olive oil
1 Tbsp             butter
3 cups              chicken/vegetable stock
kosher salt and pepper to taste
extra virgin olive oil for garnish

In a medium saucepot, heat the butter and olive oil over medium heat.  Add the shallots and sauté for 2 minutes.  Add the radishes and sauté for about 8 minutes.  Cover with chicken stock and bring to a simmer.  Simmer for about 10 minutes until the radishes are cooked through.  Puree the soup in a blender and season to taste with salt and pepper.
Chill for 6 hours or overnight.  Serve garnished with sliced radish and extra virgin olive oil.

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Fresh Pea and Basil Panna Cotta  – 6 – 2 ounce portions

1 cup               fresh or frozen peas
1 Tbsp             butter
1 Tbsp             shallots
¼ cup              chicken stock
¾ cup              milk
¼ cup              whipping cream
1 T                fresh basil, chopped
2 sheets           gelatin
salt and pepper to taste
2 Tbsps            extra virgin olive oil
fresh basil leaves

Soak gelatin in mixture of milk and cream.  In a small skillet, over medium heat, sauté shallots in butter and add peas.  Add chicken stock and simmer for 3 minutes or until peas are just cooked.  Puree in blender with fresh basil.  Pour into a medium mixing bowl.

Remove gelatin from cream mixture and pour into a small saucepan.  Squeeze out excess liquid from the gelatin into the saucepan and set the gelatin aside.  Heat the cream over medium heat until warmed through.  Do not boil.

Remove the cream mixture from the heat and whisk in the gelatin until dissolved.  Whisk into the  pea puree and season to taste with salt and pepper.  Strain the mixture through a fine mesh sieve.  Pour into tall shot glasses, cover each one with plastic wrap and chill overnight.

Serve topped with extra virgin olive oil and fresh basil leaves.

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Honey Semifreddo Yield:  8 – 2 oz ramekins

120 grams                   egg yolks
150 grams                   honey
300 grams                   whipping cream

In a medium saucepan with a candy thermometer, heat the honey over medium heat until it reaches 115C.  Meanwhile whip the egg yolks until pale in a stand mixer.  Once the honey reaches temperature, whip the honey slowly into the yolks.

In a separate bowl, whip the cream into soft peaks.  Fold the cream into the yolk mixture and pour into the ramekins.  Cover with plastic wrap and freeze overnight.

Head to Turkey with John Bishop

This September, renowned chef and local restaurateur John Bishop is embarking on a 16-day historical, cultural and culinary tour of Turkey and invites other passionate foodies and travel junkies to join him for this experience of a lifetime.

In addition to learning how to cook regional delicacies and sharing meals with expert local chefs, perhaps the best part of this adventure is that $500 from the sale of each tour package will benefit a charity very close to Bishop’s heart, the Juvenile Diabetes Research Foundation (JDRF).

“Since becoming involved with the JDRF in 2001, I’ve been amazed by the passion and dedication of volunteers, and the relentless focus the JDRF has towards its mission of finding a cure for diabetes,” said Bishop. “I am proud to be part of this legacy and look forward to sharing this incredible journey that I’m sure will inspire every traveler.”

Bishop is looking to host 22 guests to raise money for this important cause, which was brought to his attention by the struggles of his close friends’ son. While supporting the JDRF, guests will have the opportunity to bask in the Mediterranean sun on a boat surrounded by crystal clear waters and walk the marble streets of Ephesus, the former Asian capital of the Roman Empire. Other tour highlights include, exploring the underground cities of Cappadocia and, from Istanbul, watching the sun set over Europe.

http://www.journeyswithheart.ca/

West Coast Fishing Club presents Celebrity Chef Jamie Kennedy

The Outpost, Haida Gwaii – July 26-30, 2010
In partnership with the David Hawksworth & Friends Culinary Adventure, West Coast Fishing Club is delighted to announce that celebrity Chef Jamie Kennedy will be hosting a very special trip to The Outpost on Haida Gwaii’s Graham Island on July 26-30th, 2010.

David Hawksworth & Friends Culinary Adventure is gaining recognition as the most exciting and exclusive gastronomic experience in the Pacific Northwest. Entering its fourth year, the trip is held at The Clubhouse on Langara Island, and is hosted by legendary Chef David Hawksworth himself with special guests Chef Vikram Vij, Chef Dino Renaerts and acclaimed Sommeliers Mark Davidson and Scott Oliver.

With the exciting addition of Chef Jamie Kennedy who will be headlining The Outpost, the Culinary Adventure is expanding to incorporate both of the West Coast Fishing Club’s luxurious lodges and the talents of a formidable collection of chefs. Chef Hawksworth will be spending time at both The Outpost and The Clubhouse, supporting both Chef Kennedy and Chef Vij respectively.

This team of culinary superstars will be creating eclectic menus for each evening of the trip at each of the lodges with appearances throughout the weekend by Chef Hawksworth. Cookery classes, demonstrations and wine tastings will take place throughout the weekend. In addition, a host of outdoor adventures will be offered, to explore the pristine and visually stunning wilderness environment surrounding the lodges, including remote beach lunches, helicopter trips, hikes, fishing and on-the-water adventures.

This truly is a once-in-a-lifetime experience to witness the wonder of one of the world’s last true wildernesses, while in the comfort of luxurious accommodation and the company of Canada’s most acclaimed culinary masters.

Only six spaces remain costing from $6,000 per person, which includes accommodation, all meals, transfers from YVR South Terminal, fishing equipment with an experienced guide and cooking demos. For more information call toll-free 1-888-432-6666 or visit www.westcoastfishingclub.com.

WEST COAST FISHING CLUB offers guests the most exclusive fishing adventures on the coast. Four unique, luxurious fishing properties, each spectacularly located, feature world-class fishing, accommodation, service and staff. Guests have access to the most abundant runs of salmon on the coast, simply the best boats and equipment, and the most knowledgeable guides. West Coast Fishing Club prides itself on dedication to the local community and the urgent need to maintain wilderness resources for future generations.

www.westcoastfishingclub.com