I’ve chosen to combine these two countries in this entry because I’d like to share with you a bit about my own experience celebrating the holidays in the French/German border region.

I was hosted by a number of families while in France, and have traveled in Germany as well, so my memories are numerous and varied.  Spending Christmas with in a family’s 132-year-old ancestral home was quite an experience, complete with a live Christmas tree lit with real candles set in a room with wooden floors, no less!  On Christmas Eve, we were treated to a perfect, homemade Yule Log, or “Bouche de Noel and mulled wine with holiday spices (similar to apple cider enjoyed by many families in America), amongst other festive foods.  The authentic German glockenspeil was the only one I’d ever seen.

I also found holiday shopping to be quite a different experience, with the Christmas markets in both France and Germany.  These seasonal markets are an age-old tradition that remind me more of a street festival than simply stalls full of goods.  Most of the time, I enjoyed simply munching or sipping holiday goodies while browsing through the market in the crisp winter air.

I think anyone with a passion for the holidays and tradition would enjoy this unique experience.  Some avid travelers even make their way to Europe each year just to shop at the Christmas markets!  Whether you’d like to do that, or just love travel and good food, contact us to explore the possibilities.   Our custom culinary tours may interest you, or other types of travel that Celebrations International Travel services may inspire your travels.

Best Wishes and Happy New Year!

Meilleux Voeux pour la Nouvelle An!

Hello Everyone,

Happy New Year!  We wish you a happy and prosperous 2010.

After a brief hiatus during the holidays, we are back in the swing of things and will be adding to our blog very soon.  Since we did not get a chance to talk about holiday food traditions in each of our current culinary tour destinations before Christmas, we will continue these posts ASAP.

Here’s to a very tasty and travel-filled new year!

You will also notice a number of changes being made to our main Web site, Celebrations International Travel, as we roll out our new service offerings.

I don’t know how many people in Japan celebrate Christmas, but check out this Frosty the Snowman bento box lunch and Gingerbread Man bento posted on Refrigerator Soup’s site….both excellent ideas and cute as can be!  Refrigerator Soup features a number of other Japanese-inspired creations.

As with many Asian cultures, the Japanese celebrate countless holidays, festivals, and other observances throughout the year.  Foods of special significance and symbolism are served at each meal, and the food choices are just as varied as the styles and types of Japanese meals.   Japanese cuisine prides itself on a large variety of foods served in small quantities that look exquisite.

You can experience the culinary wonders of Japan first-hand on a culinary tour customized especially for your family or group.  See our Japan Sample Itinerary, and contact us for more information.

Domo Arigato & Happy Holidays!

Following our string of Italian-themed tweets this morning, I thought this would be a good day to write about Christmas food traditions in Italy, one of our culinary tour destinations.  On Thanksgiving, my family and friends enjoyed a Marsala-infused gravy with our turkey, stuffing, and mashed potatoes.  Our friends are still talking about it!  That was our “Italian-inspired” twist for that meal.

My fellow tweep and travel writer Barry Frangipane has great ideas on Christmas in Italy and Italian food and wine.  One of his tweets from this morning reads:

How do they celebrate Christmas in Venice? I found out: http://bit.ly/NOELvc

Also, I really like this video clip from Food Network’s “The Best Of” celebrating Christmas Eve at Aldo’s in Baltimore’s Little Italy.

Another fellow tweep and foodie, @foodiephotos, who runs the Web site Refrigerator Soup has some great photos and recipes on her site.  Check out this beautiful panettone, a traditional Italian holiday cake.  Refrigerator Soup posts photos of food submitted by food bloggers.  A great “foodie” and culinary resource!

Here’s to a joyous (and tasty!) holiday season.  Contact Celebrations International Travel to start planning your custom culinary tour today!

Almost all Chinese people I know (myself included) love to celebrate the holidays (make that any holiday) with an abundance of good food.  Considering my own background, I think the Chinese have some of the most discerning palates and tastes in the world.  By “discerning,” I don’t mean that all food has to be 5-star restaurant-looking, but it has to be good.  Good by the Chinese cook’s own discerning standards, that is!

While some foods are symbolic during various festivals and occasions, many dishes can be served and enjoyed throughout the year.  Here are a few traditional dishes:

Ming Tsai’s Red-Roast Duck with Baby Bok Choy

Braised Chinese Mushrooms

Sticky Rice with Chinese Sausage

Try your hand at making these and other Chinese specialties on a culinary tour to China!  The sample itinerary is posted on our Web site to give you an idea of the types of things you can see and do on one of our culinary tours.  However, we encourage you to take that inspiration (and your love of Chinese cooking) and run with it!  We will customize your culinary tour to suit your interests, preferences, dates, and budget.  Don’t just eat your way through China, this is your chance to truly experience the cuisine and culture!

Celebrations International Travel…Celebrating Life Through Travel SM

Rasamalaysia.com is offering a chance to win a copy of this unique new cookbook.   Here’s the link to enter by leaving a comment:  http://tinyurl.com/yjhfog6

Subtitled “Home Cooking from Asian American Kitchens”, the cookbook offers a collection of recipes from various cuisines across Asia.

I must confess that I wasn’t always a fan of Asian foods while growing up.  I’m an American-born southern girl of Chinese heritage; many times I preferred to stick to good old macaroni and cheese!  But now that my husband and I have combined two distinct Asian cultures in our household, we are both ardent connoisseurs of all Asian cuisines.  (We’ll still join you any day for some scrumptious BBQ, NY Strip, or hearty American breakfast any day!)

I think this cookbook is a great way to not only celebrate our Asian origins, but to acknowledge and embrace our way of life in our American homeland as well.

Celebrations International Travel currently has sample itineraries for culinary tours in China, India, Japan, Thailand, and Vietnam.  We customize all itineraries to suit your family or group’s preferences, budget, and travel timeframe.

Interested in visiting another country in Asia or elsewhere in the world?  Let us know and we will create the tour just for you!  Contact us to start planning your culinary tour today!

I saw this tweet from CondeNastTraveler (@CNTraveler) this morning:

Nostalgic for her trip to Switzerland, Word of Mouth gal Eimear Lynch picked up this travel-size raclette set: http://bit.ly/741Xn7

It interested me because I never thought about raclette sets being used during travel and didn’t know they were available.

For those who may be unfamiliar with raclette, it is a meal consisting of cheeses, meats, vegetables, and/or anything else you wish, all cooked in small portions in the raclette grill at the table.  The cheeses are generally seen as the “star” of the meal, and it’s great to share with friends or large groups.  Each person just makes whatever suits them, and the variety is endless!

I’ve had a raclette meal twice, both enjoyed in the Alsace region of France, near the Swiss border.  I think this little gadget is a neat idea, although it’s not exactly meant for a “meal on on the go”.

Our France Culinary Tour may be of interest to you.  The link takes you to a sample itinerary that we created to inspire your adventuresome spirit, but all tours are customized to include only the places you want to see, and the activities and sightseeing you want to do.  The travel dates are up to you, and we will work with your budget for the trip.  Please contact us with any questions.

Bon Appetit!

To celebrate the season, I thought it would be fun to take a look at Christmas and other similar holiday food traditions around the world.  In doing so, we’ll pay homage to each of the countries for which we currently offer our exclusive custom culinary tours. For more information, contact Celebrations International Travel, Inc.

The first in this series of blog entries is Australia:

Christmas takes place on December 25th, the summertime in Australia. People often spend part of Christmas day with their families at the beach. Christmas dinner is just as likely to be salads, cold meat and seafood as the traditional meal is roast turkey and plum pudding. Children believe that Santa Claus leaves presents for them under the Christmas tree on Christmas eve. One popular Australian song states that six white boomers, or large kangaroos, pull Santa’s sleigh.

Traditional Christmas Pudding

1/2 lb. plain flour
1/2 lb. breadcrumbs
1 lb. butter
1 lb. brown sugar
1 lb. currants
1/2 lb. raisins
1 lb. sultanas
1/2 lb. citron peel
9 eggs
pinch salt
1/2 cup brandy
1/4 lb. almonds
1/2 teaspoon mixed spice
1/2 teaspoon baking soda

Cream butter and sugar. Add eggs, well beaten, also brandy. Stir in all fruit and chopped blanched almonds. Add breadcrumbs, flour, soda, and spices. Bake in greased pudding basin, leaving sufficient room for rising. (The pudding can also be poured onto a piece of calico and tied securely with string.) Steam for 6 hours. This pudding can be made ahead of time, say two or three months if wished. This recipe makes two very large puddings; It is best divided into 3 portions. A half quantity takes 3 1/2 hours to cook. For heating pudding when required, boil slowly for 2-3 hours.

Christmas Cake

1/2 lb. butter
1/4 lb. white sugar
1/4 lb. brown sugar
4 eggs
4 tablespoons brandy
1/2 lb. raisins
1/2 lb. sultanas
1/2 lb. currants
lemon peel and almonds to taste
10 oz. plain flour
1/2 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon or allspice
pinch of salt
1 tablespoon plum jelly

Cream butter and sugar, add eggs. Sift in half of flour and half of fruit, mix, then add rest of ingredients. Bake in an 8″ tin 3 1/2 to 4 hours at 300 degrees.

Pavlova

The Pavlova is a dessert invented in Australia and named are the great ballet dancer Anna Pavlova. Pavlova is a wonderful summer holiday dessert – and therefore makes a regular appearnace on many Australian Christmas menus.:

3 egg whites
1 pinch of salt
3/4 cup of castor sugar
1/4 cup of white sugar
1 tablespoon of cornflour
1 teaspoon of lemon juice
300 ml / ½ pints of cream
kiwifruit or strawberries for garnish

Preheat the oven to 150°C, 300°F or gas mark 2 (the temperature is reduced for baking). Beat the egg whites to a foam, add the salt and beat until soft peaks form which fold over when the beater is removed. Slowly beat in the castor sugar, beating well after each addition. Keep beating until the mixture is stiff and the peaks stand up when the beater is removed. Mix together the white sugar and corn flour. Lightly fold into the meringue with the lemon juice.

Line an oven tray with baking paper. Spread the meringue into a circle and pipe a decoration around the edge or swirl with a spoon if desired. Bake in a cool oven (80°C or 180°F) for 2 to 2½ hours. Turn off the heat and leave in the oven overnight to cool.

Top with whipped cream and decorate with sliced kiwifruit, sliced strawberries, passion fruit, or just about any tropical fruit, just before serving.

Anzac Biscuits (Cookies)

A biscuit or cookie originally sent in food parcels to Australian and New Zealand troops during the First World War when eggs were scarce, the Anzac (named after the term for Australian and New Zealand soldiers) has become a national favorite.

100 grams / 4 oz of butter
1 dessertspoon of golden syrup
1/2 cup of white sugar
3/4 cup of flour
3/4 cup of rolled oats
3/4 cup of coconut
1 teaspoon of baking soda
1 tablespoon of water

Preheat the oven to 180°C / 350°F / Gas mark 4. In a large saucepan melt the butter and golden syrup, then remove from the heat and cool. Add the white sugar, flour, rolled oats and coconut and mix thoroughly. Dissolve the baking soda in 1 tablespoon of water and add to the mixture. Line a baking tray with cooking paper. Roll small rounds of the mixture and place on the baking tray, remembering to allow room for the biscuits to spread. Flatten with a fork. Bake for 15 minutes or until golden.

Celebrity Cruises’ Wine Harvest Celebration lets you experience the best of the season in a variety of specially-themed onboard activities and events.

Learn more about Celebrity Cruises or contact us to book your cruise vacation today.  Cheers!

Tonight’s State Dinner in Washington, D.C. is being held in honor of the Prime Minister of India.  While I’m not usually the one into blogging about “all things Indian,” I came across a link on the President’s Web site with the guest list.  These are the names that jumped out at me at first glance:

Deepak Chopra

Katie Couric

Dr. Sanjay Gupta

The Honorable (Governor) Bobby Jindal, Governor of Louisiana
Mrs. Supriya Jindal, First Lady of Louisiana

Gayle King

General Colin Powell

Mrs. Marian Robinson

Brian Williams

I also found it quite interesting to see the number of American dignitaries and statesmen on the list who are of Indian origin.  Goes to show what a melting pot America truly is.

Tonight’s menu, by Guest Chef Marcus Samuelsson, combines American and Indian cuisines.  Here’s the menu, course by course:

Potato and Eggplant Salad
White House argula with onion seed vinaigrette
Wine: 2008 Sauvignon Blanc, Modus Oprendi, Napa Valley, California

Petits Fours and Coffee
Cashew Brittle
Pecan Pralines
Passion Fruit and Vanilla Gelees
Chocolate dipped fruit

Personally, I think the pumpkin pie is a befitting nod to the Thanksgiving holiday this week, and pecan pralines are a wonderful way to highlight not only an American classic, but also Gov. Bobby Jindal’s home state.

For your personal taste and experience of authentic cuisine by 5-star chefs around the world, see Celebrations International Travel’s Culinary Tours.  Here’s our India sample itinerary, just to tempt your palate and inspire your travels.  All tours are customized to suit your needs and preferences. 

Contact us to start planning your culinary tour today!

Hong Kong is the fabulous bedazzled gateway to China that revels in its preeminent position as Asia’s cultural and culinary capital. The vast spectacle created by a breathtaking natural setting and soul-stirring skylines only enhances the amazing, ever-evolving drama of the city’s vibrant living culture. Hong Kong literally has it all – colorful street markets, world-class boutiques, vast green reserves, peaceful temples, sumptuous cuisine, sophisticated nightlife and an infinite variety of activities and adventures.

The Hong Kong Year of Food & Wine has spawned a series of gastronomic events, which add even more flavor and texture to the Hong Kong experience. Local hotels and restaurants have composed special menus and wine-pairing opportunities.

But as exciting as Hong Kong is…it’s only the first taste of the vast adventure that awaits your clients in China. Each region has its own compelling personality with sights, cuisine and culture unique to their own Chinese character. Start in Hong Kong and your clients have easy access to the best cities in China including Beijing, Xian, Shanghai and Guilin.

See a sample itinerary for our China Culinary Tour. All tours are customized: Travel dates, itinerary, and budget are all up to you. See, do, and experience what you want!

Visit Celebrations International Travel’s Culinary Travel Homepage to see all of our sample itineraries.  Don’t see the destination you have your heart set on?  Contact us, and we’ll custom design a tour for you!

This morning, I posted this open letter to adoptive families on the Celebrations International Travel Web site.

We are very proud of what we have accomplished in the arena of adoption travel, and we are forever grateful to the adoption community for embracing our family and our agency.  While we will always maintain strong ties to the adoption community on many levels, including our commitment to the Celebrations for Charity program, as an agency, Celebrations has grown in ways that make our decision to discontinue adoption travel services necessary.

Coming in 2010, Celebrations International Travel will be expanding several of our service divisons, including:

Culinary Travel

Custom Tours

All-Inclusive Resorts

Cruises

We will also be focusing our efforts on Group Travel in the above areas of travel for businesses and organizations, family reunions,  and clubs and special-interest groups.

Stay tuned for more details as they become available!

1. There aren’t that many vineyards
Although it has casually been dubbed California’s wine country, Napa Valley is hardly the state’s largest wine-producing region (that honor goes to San Joaquin Valley, 80 miles southeast). Napa’s 400 wineries produce only 4 percent of the state’s wine. The focus here is quality, not quantity.

2. A kitchen shop with character
Shackford’s Kitchen Store in downtown Napa has a seemingly endless selection of gleaming gizmos: cupcake molds, paella pans, cappuccino makers. But the most compelling item in the place is John Shackford himself, a true Napa legend who runs the shop with his wife, daughter, and granddaughter. At 80, Shackford works in the store six days a week, just as he has for the past 34 years, punching an antique cash register, hand-printing receipts, and calling his customers by first name. 1350 Main St., Napa, 707/226-2132.

3. A wine tour using legs, not limos
In the town of Napa, 18 tasting rooms stand within easy walking distance of one another, and a $20 Taste Napa Downtown card gets you a pour at 13 of them. Officially, each winery is supposed to charge you 10¢ to do the tasting, but most won’t take your dime. napadowntown.com.

4. The Preiser Key tells all
Consider Monty and Sara Preiser your all-knowing wine country guides. They’re the couple who in March 2007 launched The Preiser Key to Napa Valley, a free booklet that comes as close as possible to listing every Napa wine label (over 800) and restaurant (170)—but no chains! The Key also includes detailed maps of the region. They put out a new issue three times a year and distribute it all throughout the valley. preiserkey.com.

5. It’s all casual, all the time
In Napa, there’s no such thing as a dress code, even in the poshest places. So that bearded guy in weathered blue jeans sitting at the next table? He’s just the billionaire from next door.

6. Fainting goats. Yes, fainting goats
In Calistoga, a town near the top of the valley known for its hot springs, there’s a regularly erupting geyser called—you guessed it—Old Faithful. You’ll want to tread lightly; the area near the geyser is also home to a herd of Tennessee fainting goats, a quirky breed with a nervous-system disorder that causes them to keel over (harmlessly and temporarily) when startled. 1299 Tubbs Ln., Calistoga, 707/942-6463, oldfaithfulgeyser.com, $10 adults, $3 kids 6–12.

7. Real sleeper cars
At the recently refurbished Napa Valley Railway Inn, seven suites, fashioned from 100-year-old train cars, lie on the dormant tracks of the Napa Valley Railroad, which went out of passenger service in 1929. Black-and-white photos of the old Yountville train station adorn the walls, and the cupolas, once used as lookout posts by railway employees, serve as skylights. An eighth car, a quaint red caboose, was converted into a coffeehouse this summer. 6523 Washington St., Yountville, 707/944-2000, napavalleyrailwayinn.com, from $125.

8. The road less traveled
When the traffic bottlenecks on Highway 29, Napa’s central thoroughfare, find salvation on the 35-mile Silverado Trail, a pastoral road along the valley’s eastern edge that’s lined with world-class, often small-batch wineries whose labels you’re unlikely to find at your local grocery store. silveradotrail.com.

9. The two-wheel option
Founded 22 years ago, Napa Valley Bike Tours is an area fixture. Among the staff’s favorite routes to lead you on is the Rutherford Loop, a 16-mile spin that meanders through the Rutherford and Oakville appellations, known for their cabernets, before depositing you back at the shop. If you’d rather go solo, you can pick up a map with other suggested routes. 6795 Washington St., Bldg. B, Yountville, 800/707-2453, napavalleybiketours.com, tours from $134, rentals $35 per day.

10. There’s a respectable oil industry
Forget grapes—olives are another treasured Napa crop. Round Pond Estate, one of the valley’s top olive oil producers, offers guided tours that lead you from harvest to mill and culminate in tastings paired with cheese and freshly baked bread. 886 Rutherford Rd., Rutherford, 888/302-2575, roundpond.com, tours $25, by appointment.

11. Wineries double as art galleries
A heart-shaped sculpture by pop artist Jim Dine greets visitors at Cliff Lede Vineyards, one of several wineries that put prized private collections on free display (1473 Yountville Cross Rd., Yountville, 800/428-2259, cliffledevineyards.com, tastings from $20). At Artesa Vineyards & Winery, a waterfall-flanked stairway leads to a tasting room that could pass for a museum. Credit artist-in-residence Gordon Huether, who mounts dramatic glass, metal, and canvas installations that change throughout the year (1345 Henry Rd., Napa, 707/224-1668, artesawinery.com, tastings from $10).

12. A vineyard tour with a third-generation owner
The best Napa Valley wine tours go beyond the tasting room. At Gamble Family Vineyards, owner Tom Gamble takes you on a hay-bale ride through his organic and sustainable vineyards, on land his grandfather first farmed almost a century ago. This is no cookie-cutter tour; it’s a chance to hear wine-making tales from a third-generation Napa native—and taste an old-vine Syrah and a robust cabernet. 707/944-2999, gamblefamilyvineyards.com, by appointment, free with suggested purchase of two to four bottles of wine, bottles from $25.

13. A supersize mineral bath
The nearly Olympic-size pool at Indian Springs Resort and Spa, fed by geysers and infused with minerals, is naturally warm—typically 102 degrees in winter and 92 in summer—and preternaturally relaxing. A single spa treatment, like a vitamin C facial or a volcanic-ash mud bath, comes with an all-day pass to the pool. Rooms and cottages in the Spanish-style resort, many with private patios, are pictures of casual comfort. 1712 Lincoln Ave., Calistoga, 707/942-4913, indianspringscalistoga.com, treatments from $65, rooms from $185.

14. The valley’s most awesome view
The subtle drama of Napa is never more obvious than when you’re sitting on a veranda on a hill overlooking the vineyards. Auberge du Soleil, a high-end resort on the eastern side of the valley, has one of the region’s best spots for taking in the view. Forget booking a $575 (or more) room; a shaded terrace out back opens up onto the valley below, and everyone is welcome for sparkling wine at sunset or cappuccinos in the morning—the perfect time to take in hot-air balloons rising through the mist. 180 Rutherford Hill Rd., Rutherford, 707/963-1211, aubergedusoleil.com, sparkling wine from $13.

15. Even the malls are gourmet
Founded by Steve Carlin (who helped start San Francisco’s Ferry Building Marketplace), the Oxbow Public Market feels like it belongs in an epicurean fantasy. In a concrete building that calls to mind an industrial barn, 23 artisanal vendors sell everything from strawberry-balsamic ice cream (from Three Twins) to soothing oolong (Tillerman Tea) to peanut-butter-and-chocolate cupcakes (Kara’s Cupcakes). 610 and 644 1st St., Napa, oxbowpublicmarket.com.

16. And even the beans are better here
Rebosero. Flageolet. Black and white runners. In a world overrun with plain-tasting and industrially processed pinto beans, Steve Sando is committed to preserving heirloom legumes. His love for the earthy flavors of distinct organic strains has given rise to Rancho Gordo, a bean-centric specialty store whose coveted products can be found at top California markets and at restaurants across the country. 1924 Yahome St., Napa, 707/259-1935, ranchogordo.com, beans from $5 per pound.

17. A taco to remember
No reservations required at La Luna Market & Taqueria, a home-style Mexican takeout counter. Get there before noon, at which point locals have already started to line up. Adventurous eaters swear allegiance to the smoldering tacos al pastor (spicy, marinated pork). 1153 Rutherford Rd., Rutherford, 707/963-3211, lalunamarket.com, tacos from $1.75.

18. Anything’s possible
House-made granola. Lavender-dusted almonds. Yoga gear. These are just a few of the things you can get at Ubuntu Annex, a tasting room and variety store that opened in June two doors down from its eclectic sister spot, chef Jeremy Fox’s acclaimed vegetable restaurant (please, not “vegetarian”) and yoga studio Ubuntu. 1130 Main St., Napa, 707/251-5656, ubuntunapa.com, almonds $8.

19. 150-foot-tall redwood trees
The footpaths in Bothe-Napa Valley State Park, a peaceful swatch of green just down the road from the Beringer winery, provide a perfect way to work off food-and-wine-related excess. The six-plus-mile hike that connects the Ritchey Canyon Trail and the Redwood Trail runs past Douglas firs and the easternmost stands of redwoods in California. 3801 St. Helena Hwy. N., Calistoga, 707/942-4575, parks.ca.gov.

20. A local dive bar with class
Pancha’s of Yountville is just the kind of place where the guy slumped on the bar stool next to you might start giving you tasting notes on his margarita. This is where Napa’s winemakers come to unwind (and unwind and unwind). Expect to eavesdrop on gossip about rivalries and romances that seem sprung from Falcon Crest. 6764 Washington St., Yountville, 707/944-2125.

Note: This story was accurate when it was published. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

Hills of Tuscany

Words from a Florence Resident

I have lived in Florence since 1984. I’m a Florence Market Maven, writer, foodie and culinary guide. My tips for Journeywoman are all about food and wine.

Living in Italy is like living in a candy store for wine lovers! Every region of Italy produces wine. The best way to sample regional wines is not by touring the wine country and stopping at wineries, as we do in California, but by sitting down at a local bar and having wine by the glass. Coffee shops also pour wine, usually a local table wine, called vino da tavola. It is what the locals drink, a light wine to have while eating. For more important wines, or for a larger selection, try stopping by an enoteca or vinaio.

Remember Gelateria Le Carrozza (near the Ponte Vecchio). What better place to have a light lunch or meal than at an ice cream parlor. Located just on the Duomo side of the Ponte Vecchio, this is one of my favorite traditional ice cream parlors. Moreover, it has a small dining menu too. The banana splits are a big favorite here By the way, Marco Polo did not bring the banana split to Italy. The banana split was invented in 1904 at Strickler’s Drug Store in Pennsylvania.

This is one of my favorite bakeries in Florence. When I tire of unsalted Tuscan bread and need some flavorful fun breads, I go to Pany Da Lory Di Maestri Lorena (inside the Mercato di San Lorenzo) Lory is from northern Italy where the variety of breads is fabulous. Her stand in the central market is filled with great breads–whole wheat. pumpkin, rye, and many more. Her small baguettes are perfect for a picnic. Ask for a sample. She is a ray of sunshine and loves her job and it shows! She also sells fresh pasta, cookies, breadsticks, and sometimes cheeses from Alto Adige where she is from.

Florence Market

Eating at Il Latini is like being in a Fellini film. Come hungry and let them take care of you. Often you won’t even see a menu, just say “Basta!” when you are full! An institution in Florence where tradition rules-Pappa al pomodoro, ribollita, as a well as great grilled meats. It is a fabulous meal as well as entertaining! It is hard to find but worth the search. Via dei Palchetti, 6R (off Via del Moro, near the Arno),Tel: 055-210-916, closed Monday.

Judy Witts is the owner of Divina Cucina Cooking School in Florence

The King at Rest

Many of you know I was in South Africa in April.  What a wonderful country with something for everyone.  The beauty of the tours below is that they combine food and wine with a sport.  Is that not a great excuse to indulge your passion for the finer things in life?  Food, wine, golf and lions!

These unique Ernie Els Signature Tours, with never more than eight people in the group, are made possible through the special relationship that top golfer Ernie Els and visionary wine-maker Jean Engelbrecht have developed over the years.

As a result, guests will experience private wine tastings and dinners with winemakers and proprietors that are otherwise not available through any other tours. The combination of some of the best five star resorts, intimate service and attention to detail at every stage of this golf and wine itinerary will ensure that each trip is the trip of a lifetime.

A Signature Tour highlight is to visit selected wine estates that showcase beautiful wines and great food in spectacular natural surroundings. As one of South Africa’s leading ambassadors and most recognised faces in the world of sport, it is only fitting that Ernie chose South Africa and Stellenbosch in particular to produce his wines.

The idea for the wine was born from the long-standing friendship between Ernie and Jean. When the expertise of their respective professions converged, Jean and Ernie set out to create extraordinary wines.

The aim of the wine is to capture everythingthat Ernie stands for : Big in stature and gentle in character.

In addition to showcasing excellent wines, the Ernie Els Signature Wine & Golf Safari Tour also highlights :

• Golf at Gardener Ross, the first Ernie Els signature golf course in Gauteng, South Africa
• a safari stay at the luxurious Tswalu in the Kalahari Desert – take in endless vistas, desert storms, breath-taking sunsets and huge starry night skies
• a sojourn in the cosmopolitan metropolis of Cape Town – breath-taking scenery, brilliant wining and dining, excellent shopping

For the even more discerning traveller, tailor-made itineraries can be created for your specific needs should you want to travel independently.
Each itinerary will still incorporate a touch of Ernie’s favourite golf courses, private game reserves and wine estates.

I am amazed at the response that my post from yesterday entitled McDonald’s in the Louvre!  I had no idea that it would generate such a buzz.  Thank you to everyone who has visited the blog, left comments, and referred others to view it.  And a big thank you to WordPress for listing Celebrations International Travel’s blog on their homepage.

In the spirit of fairness, I must tell you that I enjoy a McDonald’s hamburger, Chicken McNuggets, and french fries just as much as the next guy, just not all the time, and certainly not on vacation at the Louvre.  The reason why I included the words “all the time” is because many Europeans (especially the French) have long held tight to the notion that all Americans eat McDonald’s (or whatever fast-food) and chug down soda incessantly.  I am speaking, of course, of the most stereotypical of viewpoints.  I must confess:  I love my Coke, but I did go six weeks without it once in France because it was so expensive at the time.

But just because Coke’s my favorite and I eat McDonald’s sometimes doesn’t make me a stereotypical American, whatever anybody’s idea of that is.  Nor does it mean that I agree with or understand the decision to let McDonald’s take up residence inside the Louvre!  No, I don’t think the golden arches, or any other fast-food restaurant for that matter, are a good fit for the ancient grounds of the Louvre.  Frankly, I think the whole connotation is disrespectful to the institution of the Louvre.  I can only hope that the controversy over this topic is directed at a clash of cultural ideals and not intended as purely anti-American sentiment.

After all this talk of “no fast food,” I thought I’d show you my idea of what classic French cuisine entails.  As culinary travel specialists, we endeavor to share with our travelers the best that each destination has to offer, whether it be five-star cuisine or home cooking.  What’s important to us is quality and good taste.  All tours are customized for your family or group, so the sample itineraries are provided to inspire you!

We invite you to browse our sample itineraries for all culinary travel destinations currently featured and let us know your thoughts.

I received this link in a Tweet from @ZagatBuzz:

http://is.gd/3Ytpq

The article talks about Alton Brown’s musings in a recent interview.  Personally, I thought it was in bad taste for this to be reported on (magnifying whatever may or may not have been said in the actual interview), but supposing Alton Brown truly expressed how he felt in that interview, it makes me wonder what quirky take he might have on today’s announcement that McDonald’s will open next month in the Louvre.

What do you think?  I can’t decide if I think he’d put a nerdy spin on it or if he’d choose to be sarcastically funny.

Come to think of it, I wonder what Alton Brown’s take on Culinary Travel would be.  Do you think I might have to convince him that the idea of a culinary tour isn’t to just eat your way through a destination?

Another contribution from ICTA (International Culinary Tourism Association).

“A MESSAGE FROM SENIOR DEVELOPMENT STRATEGIST, GARRY TAYLOR 
Currently I am in Whitianga on New Zealand’s Coromandel Peninsula which is about a 3 hour drive from Auckland. The Coromandel is known for its coast, and of course with coast comes seafood. Whitianga itself has just held its annual scallop festival where people came from far and near to sample these delectable shellfish. I have been here myself for a few weeks now and after sampling the local catches in the local restaurants I felt the need to buy some and cook myself. 

So I asked the question, where can I buy the fresh fish I’ve eaten here? The response was not really what I expected, “do you have a mobile?” came the reply which confused me for a moment. Upon seeing my perplexed reaction, the woman continued, “There is no fishmonger here in Whitianga but if you want really fresh fish you send a text to a boat owner and ask to be placed on “the list”. When the trawler comes into the harbour the owner will send out a text explain the type of fish they have caught along with the price. You simply text back with your order which is confirmed by yet another text which also provides you with a time to collect your order and a reminder to “bring your own bag”. I was used to shopping online or in a store. This virtual shopping was new and I could not wait to try it out! I ordered my fish and went expectantly at the designated time to the harbor, with bag in hand. I was not disappointed and the fish was amazing, yet another first place award for the local, unique and memorable.”

This is how we can elevate ourselves form a tourist to a traveler.  Food is a fabulous way to get involved in local culture.  Try it!

I love this story from Eric Wolf of the International Culinary Tourism Association. It is so true that we must present the positive side of everything in all facets of life.

“Last month I talked about how I like the way New Zealanders say “are you happy to…?” It’s such a gracious way to ask for something. This month, I’d like to share with you another thing I love. It’s the way South Africans say “you’re welcome”. South African professionals are some of the most hospitable people on Earth. They are so gracious. When you thank them for something, they say “My pleasure”. This is a far cry from, and much more soothing to the ears than, the American “No Problem” which is regrettably finding its way to all English speaking countries. “No problem” grates on my nerves and implies that asking the server to do their job is, in fact, somewhat of a problem.” Call me persnickety, but these are subtle yet profound innuendoes that can help color a culinary service experience – either positively or negatively. It’s “my pleasure” to share these examples with you so you can start using them in your business.”

As a culinary travel specialist, food is obviously very important to me.  So a tweet about this article on airline food caught my attention:

http://bit.ly/10ZAdg

Airline food (along with dorm food, in many cases) has long been the brunt of many jokes and sour faces.  As this article says, a number of airlines are now collaborating with chefs in an effort to improve the food offered in business and first-class cabins.  Unfortunately, I guess it means we economy travelers will continue to either bring our own food onboard or buy one of those often over-priced, generic meals offered in some version of a cardboard box.

Don’t get me wrong, I applaud the airlines for making an effort where their passengers in premium seats are concerned, but I am still not a fan of airline food, regardless.  Sorry, but vacuum-packed food that’s been through two ovens just doesn’t make the grade.  I’d prefer to save my money and just get to my destination so I can enjoy all the great food and wine that awaits me there!

What are your thoughts on airline food and beverage service?

I just saw this interesting article on Italian coffee culture: http://bit.ly/whY2G

Makes for a very interesting read, although I’m not sure if I agree with the idea of “no milk in your coffee after meals.”   I lived in Europe prior to the huge “coffee house craze” hit the U.S. in the early- to mid-1990’s.  I don’t know if this holds true anymore, but at least at the time, most Europeans drank regular coffee, either black or with their choice of condiments.  Of course that’s not to say people didn’t enjoy sipping a cappuccino (or cafe au lait), or espresso (Yes, I know, the article says that’s a technical term in Italy, not a particular drink, but what else do you call it?)

With my coffee (actually tea) cup in hand, here’s wishing you a great day and happy travels.

Are you interested in sipping your coffee the authentic Italian way?  Check out our Tuscany Culinary Tour!  All of Celebrations’ Culinary Tours are customized for your family or group:  The travel dates, itinerary, activities, and budget are all up to you!

A post on Twitter yesterday read: “101 Frightening Ice Cream Flavors From Around the World,” with this link: http://goplanit.com/l/1gu

Intrigued, I scrolled through the entire article. I found it quite interesting that although the title reads “….From Around the World,” all of the ice cream tubs have Japanese labels. So unfortunately, though I’m sure there are strange ice cream flavors from all over the world, this assortment doesn’t show it.

However, this article got me thinking about how foodies and travelers view other countries, their foods, and culinary traditions. As an American-born Chinese, and having lived in various parts of the U.S. and in Europe, and being married to an Indian man, I recognize the fact that my own perceptions of the world’s culinary scene is more than likely atypical.

I’m well aware that many strange-looking, unfamiliar delicacies in the world originate in Asia: 1000-year-old eggs, squid ink, and shark fin, just to name a few.  But I must say that reading this article made me realize that more often than not, Asia is the first place in the world many people would associate all that is unappealing, weird, maybe even downright yucky in regard to food.  Why that is, I’m not sure.   Unfortunately, I think this pop culture reputation sometimes causes Asia to be regarded as too different, exotic, and possibly less desirable to less adventuresome foodies and travelers.

I do know that my experiences in France as a teenager quickly turned some of my long-held notions about food and culture upside down. Up until then, I had never seen duck eaten any other way than roasted Chinese-style.

When a waiter presented me with my first Canard a l’Orange, I knew it was a traditional French preparation of duck, although I had never tasted it. My host, momentarily forgetting about my Chinese heritage, leaned over to explain, “C’est du canard.” (It’s duck.) For lack of a better response, I said “Oui, je sais.” (Yes, I know.) His eyebrows shot up, then realizing that I had, of course had duck before, he quickly says “J’ai rien dit.” (I have nothing to say.)

On a different occasion, I had lunch at Au Pied de Cochon, near the Centre Georges Pompidou Museum in Paris. Same experience, except this time it was pig’s feet. I didn’t even know people other than Asians even ate pig’s feet, let alone that there were different ways to prepare it. Too squeamish to try it, I watched in amazement as my host mother polished off the entire dish of baked pig’s feet.

What about foods largely uncommon in the U.S. that don’t have any “mainstream” connections to Asia? My host families served horse meat, rabbit, lamb, and mutton in stews and other dishes. Sometimes I wasn’t sure what I was eating until I was told; I just knew it was something different that sometimes tasted funny, although many times flavorful sauces helped to mask other less pleasant flavors.

I think it’s worth mentioning that although uncommon foods come from all around the world, it’s up to foodie travelers to discover each country’s authentic flavors.

Amongst some of the most common “unique” foods of the world, these come to mind: Roasted Guinea Pig (Ecuador & Peru), Haggis (Scotland), Dried Cuttlefish (Asia), Stinky Tofu (Taiwan), and Paneer (India).

Note that while I have listed these as foods that I view as “unique,” others who are more familiar with and who enjoy them would disagree with me.  In my mind, that’s the beauty of culinary diversity:  the fact that every traveler and every foodie can find culinary creations to enjoy no matter where your travels take you!

I just came across an interesting article on chefs and street foods:

http://abcnews.go.com/Entertainment/wireStory?id=8611845

We always stress to our clients how important it is to be careful when eating from street vendors in what are often less-than-optimal environments for food preparation.

However, this article serves as a reminder that the influence of so-called “street foods” and other “on-the-go” meals is undeniable:   What today is $1.00 snack from a cart on a street corner halfway around the world may very well be a different version of something you order for dinner at a 5-star hotel next week, thanks to the many talented and creative chefs around the world.  Similarly, some of these same chefs are doing their best to “dress up” street foods.

From street foods to gourmet cuisine, all are great means of Celebrating Life Through Travel (even if you only travel around the corner to your favorite snack cart)!

For some tasty travel ideas, visit our Culinary Travel Homepage.

Check out these beautiful pictures of a small town in Tuscany (tweeted by Susan Pohlman this morning): http://bit.ly/EOEMb

Enjoy pristine vistas like these, along with superb food and wine on a Culinary Tour of Tuscany! Celebrations International Travel will customize an itinerary for you:  The sample itinerary is just there to inspire your travels.  You let us know when and where you want to travel.  We will custom design a tour to suit your particular interests, tastes, and budget.

In a nutshell, our custom culinary tours allow you the flexibility to see, do, (and of course eat and drink) what you want, when you want.

Celebrations International Travel’s custom culinary tours are all about Celebrating Life Through Travel!

Thai food is by now fairly well known in many parts of the world and this is due to several reasons. Before explaining why this is so it is important to first say that the term Thai food is hard to define because there are so many varieties of Thai food to consider. This itself is due to several factors, the most important being the fact that the population of Thailand is made up of many different ethnic groups. Since all ethnic groups have food that is particular unto themselves this has given Thailand a very large base of cuisines to work with and defining a national cuisine is therefore a bit difficult.

Examples of different regional cuisines in Thailand include the deep southern dishes that have their roots in the Muslim-Malay cuisine of northern Malaysia, the far northwestern dishes that come from the Chiang Mai and Chiang areas with their hilltribe influences, the dishes of Isaan in the northeast that have Lao and Khmer roots and the many dishes in the central area of the country and in Bangkok that have numerous Chinese influences.

Thus, Thai cuisine is a true melting pot of influences, ingredients and cooking styles and this has created a national cuisine that has hundreds and hundreds of different dishes that draw on these varied roots. This is one of the reasons, as mentioned above, that Thai food is so well know around the world and so popular. There are so many different dishes and flavors associated with Thai cuisine that it always appears fresh and interesting to diners the world over. This variety undoubtedly contributes greatly to the universal appeal of Thai cuisine.

Another reason for the popularity of Thai food is the perception that it has of being healthy, at least healthier than most western cuisines. This is due mainly to the extensive use of rice and vegetables in many dishes as well as chicken and seafood. Pork is popular in many dishes too, and is also used in many decidedly unhealthy ways, such as very fatty sausages, but beef is not as prevalent. Also, many of the herbs and spices that are used have healthful qualities. So, overall, Thai food is quite healthy and with the trend towards healthier eating in the past several years this has contributed to its popularity all over the world.

A final factor, although probably the least important, is the exotic image that people have in their minds of Thailand as a country. It is certainly not well known to many Americans, in particular, or Europeans either although there are many more visitors to Thailand from Europe than from the States. This bit of mystery about the country, its culture and its people must also be a contributing factor to the increasing interest in Thai cuisine. All of these factors and more are combining to make Thai food one of the world’s most well-known and popular cuisines and this is a trend that seems to keep gaining momentum as the years pass.