COOKING THROUGH SPAIN: KJZZ STUDY TOUR

Transcription

1 COOKING THROUGH SPAIN: KJZZ STUDY TOUR KJZZ is more than a radio station: you know that we program great content on air and on the web, but did you know that KJZZ programs awesome experiences for individuals? In June, KJZZ will launch a cooking tour of Spain. We re producing a cooking experience in Galicia, the Basque Country, and of course Madrid crafted with the same care we take with the programs we broadcast. We ll learn about Spanish culture through their food by cooking it guided by experienced master chefs who will teach us how to prepare unique dishes. Your kitchen will never be the same! Ten people will join us for a special experience. You will get your hands dirty, learning how to cook incredible regional Spanish dishes. And, of course, we ll cook our way through Madrid, too. There will also be plenty of tapas and winery visits to round out the experience of a lifetime. ITINERARY (Note: All schedules subject to change) June 26, 2016 (Sunday) 3:00 pm - Travelers arrive in Bilbao, check in at hotel 8:30 pm - Welcome dinner at Mandiola restaurant Sleep in Bilbao June 27 (Monday) 10:00 am - Travel to Lekeitio, coastal city in the Basque region Lunch o Group 1: Small Group Cooking Session (each group will have no more than six participants) o Group 2: Market Experience and Introduction to the Menú del Día, a fixed-price all-inclusive weekday lunch menu (study food markets and restaurant traditions) Free time Dinner - Tour de Pintxos P a g e 1

2 Sleep in Lekeitio Pintxos are Basque-style tapas held together with toothpicks on slices of bread. June 28 (Tuesday) Lunch o Group 1: Market Experience and Introduction to the Menú del Día, a fixed-price all-inclusive weekday lunch menu (study food markets and restaurant traditions) o Group 2: Small Group Cooking Session (each group will have no more than six participants) Free time Dinner - Tour de Pintxos Sleep in Lekeitio June 29 (Wednesday): Festival of San Pedro The celebration of San Pedro (St. Peter) P a g e 2

3 The celebration of San Pedro (St. Peter) takes place on June 29. It begins with a mass in honor of the saint and a procession with his image. Mass is celebrated in the church of Santa Maria, and from there the procession starts to walk the streets of the town. We will spend the entire day with a lifelong resident of Lekeitio who will guide us through the unique traditions of this Basque festival. Sleep in Lekeitio June 30 (Thursday) 10:30 am - Leave for a bodega (winery) that specializes in Txakoli, a dry white wine produced mainly in the Basque Country 11:30 am - Tour Txakoli bodega in Getaria and/or Zarautz 2:00 pm - Lunch: Menú del día 4:00 pm - Return to Lekeitio Free time Evening farewell dinner at a private Basque gastronomical society Sleep in Lekeitio July 1 (Friday) 10:00 am - Check out of hotel in Lekeitio and depart for Bodega Beronia in the village of Ollauri, La Rioja. Introduction to sensory analysis through the tasting of five wines: white, rosé, crianza, reserva, and gran reserva. 2:00 pm - Lunch: Menú del día at a local restaurant 3:30 pm - Leave for Bilbao airport 6:40 pm - Fly to Santiago de Compostela 7:40 pm - Arrive in Santiago de Compostela, check in at hotel Sleep in Santiago de Compostela P a g e 3

4 July 2 (Saturday) 10:00 am - Market Experience and Introduction to Galician Cuisine at the Mercado de Abastos, Santiago s central produce and fish market 12:00pm - Lunch at Mariscomanía: purchase local meat and freshly-caught crustaceans in the market and let this restaurant expertly cook them for you Dinner o Group 1: Small Group Cooking Session (each group will have no more than six participants) o Group 2: Tour de Tapas Sleep in Santiago de Compostela Cooking class in Santiago de Compostela July 3 (Sunday) Option #1: Free time to relax and explore Santiago de Compostela, including the Cathedral of St. James, the monasteries, the historic old town, and more! Option #2: Day trip to the Vía Romana Adegas in the town of A Chantada. This winery is located in the Ribeira Sacra zone, where the red Mencía grape is grown along the steep canyon riverbanks. Dinner o Group 1: Tour de Tapas o Group 2: Small Group Cooking Session: (each group will have no more than six participants) Sleep in Santiago de Compostela P a g e 4

5 Albariño grapes on the vine July 4 (Monday) 10:00 am - Leave for bodegas that specialize in Albariño, a light, fruity white wine produced in the Rías Baixas zone 11:00 am - Visit Bodegas Martín Códax in coastal Cambados 2:00 pm - Lunch - Menú del día at a local restaurant 5:00 pm - Visit Bodegas Mar de Frades in the village of Meis Evening - Discover queimada, a classic Galician fire-drink ritual. We ll start with a beverage called orujo. Then we ll add coffee beans, lemons, and sugar. Finally, we ll set it on fire. It flames blue in the dark, and when the Galicians finish reciting their traditional incantation, they serve this punch still flaming in your cup. Sleep in Santiago de Compostela A cauldron of queimada in flames P a g e 5

6 July 5 (Tuesday) 11:00 am - Check out of hotel in Santiago 11:15 am - Leave for airport 1:30 pm - Fly to Madríd 2:45 pm - Arrive in Madríd, transport to hotel, and check in at hotel 7:30 pm - Dinner: Tapas, Taverns, and History Tour with Madrid Food Tour: a guided tour around the historic core of Madrid where you will stop off at five locally-owned bars and restaurants to try authentic Spanish dishes Sleep in Madrid July 6 (Wednesday) 9:30 am - Depart for a day-long experience at Bodega Matarromera o Here you will discover the quality and excellence of Tempranillo, the most famous grape in the Ribera del Duero zone. o You will also taste a white wine made with the Verdejo grape. o The guided visit includes a tour of the vineyards, the winery itself, and a tasting of a total of five wines. o You will learn about new cooking techniques and be introduced to the traditional dishes from north-central Spain. o You will get to know the applications of Vinessenti, a polyphenolic extract obtained from grapeskins. o Finally, at lunch, you will enjoy a menú del día paired with different wines from Matarromera. 7:00 pm - Return to hotel, dinner on your own Sleep in Madrid Boquerones en vinagre (vinegar-cured anchovies) in Madrid P a g e 6

7 July 7 (Thursday) Early breakfast at hotel (eat light!) 9:45 am - Depart for Huertas Neighborhood Food & Market Tour with Madrid Food Tour: An off-the-beaten-path foodie exploration in which we will explore quaint food shops, quirky tapas bars, and a locals-only market, tasting a variety of foods and flavors that are an expression of a true Madrid neighborhood. Along the way you ll meet the hardworking local people behind the food and learn their stories. Bring your appetite for a morning of off-the-beaten-path foodie bliss! 2:00 pm - Day trip to the village of Chinchón (famous for its anís liqueur & rosquillas, anise-flavored donuts) including a distillery visit Evening farewell dinner Sleep in Madrid The Plaza Mayor or main square of Chinchón July 8 (Friday) Depart hotel for Madrid-Barajas airport and return home P a g e 7

8 TRIP DETAILS Price: $3950 (+ $750 single supplement) Produced by KJZZ VP & General Manager Dr. Jim Paluzzi and colleagues 12 nights of accommodation All breakfasts, most lunches, welcome and farewell dinners, plus several other dinners (you will cook many of these evening meals yourself in class) A pre-tour informational gathering at KJZZ studios (and studio tour) Air tickets for transportation between Bilbao, Santiago de Compostela, and Madríd Transportation throughout on an air-conditioned motor coach Entrance fees described above Gratuities for guides and drivers Small group of fun-traveling KJZZ companions NOT INCLUDED Travel insurance Any items not listed in your itinerary Airfare to Bilbao to arrive by June 26 Airfare back to Phoenix from Madrid Important Note: This is a study tour that will focus on developing an authentic understanding of Spanish culture through cooking its food. That means we will be preparing foods that many travelers will have never encountered before - some of which will not constitute a dietary preference for some travelers. Accordingly, while you will be free to refrain from partaking in any activity, food, or beverage, the very nature of this experience is such that we cannot guarantee that we will be able to cater to individual dietary preferences, especially with regard to seafood. P a g e 8