Newsletter May 2013

Dear Friends:
Do you ever have the sensation that time is just flying by? It seems like we just celebrated the New Year and suddenly it is May 1st! Perhaps I have this feeling because we have been so busy this year. Not only are we busy with lots of bookings, we are busy with lots of new offerings!

In Tuscany alone, we're offering a plethora of new cooking vacations and one-day classes. In Lucca, stay in a private villa during "Luxury Lucca Villa Cooking," see Tuscany from a helicopter during "Tuscany by Air & Land," discover the wines of the region during a "Tuscany Wine Tour," and cook in the elegant home of Chef Laura in Florence. We've also organized a lovely one-time only architecture and cooking trip this October to Tuscany with architect Lenore Weiss.

As for other parts of Italy, stop in Bologna for a professional cooking school class, and then head to Rapallo and learn about making the famous Genovese pesto. Other Italy programs on the horizon include a new trip to Puglia, a vacation in Florence that includes a bike trip, and one-day classes in Verona.

But don't think we've forgotten France! In addition to the Loire Valley's Le Calabash expanding their offerings -- including a stay at a beautiful chateau, pastry weeks, and a master course for professional chefs -- head to Normandy and cook with renowned Chef Susan Herrmann Loomis.

We're expanding in other countries too. Visit Portugal's seaside and stay at one of the top 25 hotels, as named by Trip Advisor. Last but not least, explore the island of Crete and get to know both the local people and the cuisine.

One of the strongest tenets of our company is our commitment to excellence and continual search for high quality options to offer to our clients. This is an "organic" process, challenging and time consuming, but we strive to deliver the best!

To keep up to date on our latest offerings -- especially now that we have more than 100 cooking vacations and over 50 one-day class options -- subscribe to our email newsletter and follow our blog.

Best,
Karen

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