Gourmet Safari Happenings.

We're using a different format for this month's newsletter because we have just so much to tell you about!

Gourmet Safari in the Press.

Delicious Cookery in San Sebastian - Travel and Leisure Magazine – June 2006 Issue.
Gourmet Safari’s Cookery in San Sebastian culinary vacation is featured in this month’s Travel & Leisure issue.  English cooking lessons are offered at the famous Luis Irizar Cooking School from 23-29 July (to coincide with the San Sebastian International Jazz Festival which celebrates its 40th anniversary). You will create delicious Basque dishes - so, for those who really like to eat, the Basque country is a must.  This cooking course is for everyone, whether you're a novice or an expert - you're all welcome.

Grandmama Mia - AARP Magazine – May 2006 Issue.
The American Association of Retired Persons magazine featured a story about one of our unique Gourmet Safari culinary vacations, the Chianti Classico.  Inviting grandparents and young cooks to sauté and chop their way through a week-long unique cooking experience especially designed for families.  Grandparents receive 10% off of the full price and there are special prices available for grandchildren.

The Travel Society Magazine – June 2006 Issue.
In their Tour Talk column, The Travel Society Magazine ‘called all food lovers’ to let them know about Gourmet Safari for food and wine adventures in Italy, France, Spain & Morocco!

Catalan Lamb BBQ Recipe - Snap Bloor West Newspaper – July 2006 Issue.
Gourmet Safari is now the ‘official’ recipe contributor to our community newspaper – Snap – which prides itself on substantial ‘glossy’ photos and telling a story through the photo and printed word.  Snap captures local life and entertainment in action.  I have really enjoyed the opportunity, it’s a lot of fun as I absolutely love to cook and to ‘test drive’ recipes (and of course pass them on to you).  Thanks to one of our loyal readers, Molly, for her words of wisdom.

Mark your calendar.

Gourmet Safari to Morocco Charity Event on September 10th.

In celebration of the launch of Morocco, our latest hot destination, and in support of BREAKFAST FOR LEARNING (the charity that we are proud to support), I am  delighted to bring you a sneak preview of the Gourmet Safari to Morocco charity event. I am the Chairperson of this spectacular event that will raise funds for BFL and ultimately provide nutritious meals to children. As a parent and mother, I could not imagine my child or any other child going to school without breakfast or lunch…could you?

More details in the pipeline - mark your calendar for September 10th event if you are going to be in the Toronto-area.

Where? Waterstone Estate and Farms (a short drive north of Toronto)

When? Sunday, September 10th, 2006 @ 4pm

Cost? Tickets are just $175 (Early Bird) and $225 (after August 4th)!

For more information on the event, how to get tickets or how to donate silent auction items for this worthy charity and give back to the world, please email me.

Foodie’s Corner.

Recipe of the Month -Catalan Lamb Barbeque

A delicious traditional Northern Spain summer meal from Chef Alicia Juanpere of our Catalan Cooking Holiday.

Serves 4-6

2 pounds cubed lamb

Marinade for lamb:

Fresh thyme and rosemary finely chopped

Grated peel from 2 lemons

Lemon juice from 2 lemons

4 cloves of garlic finely chopped

Salt

Pepper

Olive Oil (to well coat lamb)

Bamboo skewers

How to make it: 1) Cut lamb into 1-1 ½ inch cubes. 2) Mix marinade ingredients together and marinate the lamb for at least 2 hours. 3) Thread marinated lamb cubes onto bamboo skewers (pre-soaked in water). 4) Grill for about 3-4 minutes each side, or until the kebobs are done to your liking.

If you like lamb, you’ll love these kebobs! Buen Apetito!

Chef's Tip:  Serve grilled lamb with Romesco Sauce (Catalan Pepper Sauce).  Blend 2 tbsp smoked paprika, a sprinkle of chili peppers (finely ground), 3 roasted tomatoes (skin/seeds removed), 1 head roasted garlic (skin removed), 1 dozen almonds (blanched/peeled), 2 dozen hazelnuts (skinned), 1 slice bread (toasted), 1 tbsp parsley, 3 tbsp extra virgin olive oil and 1 tsp salt in a food processor until you have a smooth puree.  Beat in 2 tbsp oil and 1 tbsp red wine vinegar and serve.

Uncorked!

The Catalan Lamb Barbeque pairs perfectly with many of the reds from the Priorat region of Northern Spain. 

Don’t forget our Exclusive Catalan Cooking Holiday Wine Offer and take these reds home with you to savour with your lamb.

Clos de l'Obac 2000 produced by Costers del Siurana.
Power, structure and complexity are the three characteristics of this wine. The "coupage" is of five grape varieties; Garnacha, Cabernet Sauvignon, Syrah, Merlot and Cariñena are very important. 

El Bugader 2000 produced by Joan D'Anguera Wine Estate.
On the palate the wine is rich and very flavourful showing excellent purity and a long lingering finish, with a vibrant nose of minerals and ripe syrah (pepper notes).

Clos Fontá 2001 produced by Viticultors Mas Den Gil Wine Estate.
The wines offer power and concentration, complexity and a broad range of aromas, though nothing too over-bearing, with sweet tannins perfectly melded with the wood. 

Here’s how to bring a delicious ‘taste’ of Catalonia home with you in 3 simple steps.

STEP 1:
Gather a small intimate group of your closest wine-loving friends together (max 6) to take in our Catalan Cooking Holiday culinary vacation – spend a week cooking, eating and savouring incredible wines and cuisine.

STEP 2:
Take home your 3 bottles of premium hand-picked Priorat Spanish wines (6 per couple).  Simply slip them into a cardboard handheld box that is oh so easy to carry on-board a plane.

STEP 3:
The easy part…sip and savour your gifts of the earth from Spain and travel back in time.  

Buen Viaje y Buen Apetito!

To find out more about any of our culinary vacations please feel free to call me at 416.238.9987 (Toronto) or 1.800.839.5795 (in North America).  Email works well to at jackie@gourmetsafari.com.

Gastronomically, Jackie

Gourmet Safari supports BREAKFAST FOR LEARNING – proceeds from every culinary vacation go to this special charity.

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