Dear Food & Wine Lover,

Welcome to this month's edition - wishing those heading towards harvest season a bountiful harvest (and those who aren't...a wonderful spring season).

Viva Tuscany...

Looking for a little taste of Italy? Here is a special offer for savvy food adventure travellers!

We still have openings for our November 3rd to 10th Tuscan Cooking Week, save an additional $200 per person.  Cook with Chef Gina at an absolutely stunning Villa in the heart of Tuscany and experience the olive harvest first-hand.  It's definitely a foodie experience and a great time to be in Tuscany - before its cold!

This week-long immersion into Italian cuisine will highlight regional dishes, locally produced cheeses, olive oils and wines and includes excursions to the surrounding area to enhance your learning experience. True to the Italian way of eating, the meals prepared will focus on ingredients that are fresh and in season.

You will experience hands-on Italian cooking classes offering an in-depth learning experience about the foods and wines of Tuscany. The small, intimate classes are designed to maximize your exposure to Italian foods and cooking techniques, allowing you to brush up on your skills or learn new ways of approaching food. Regional specialties are also highlighted with visits to vineyards with wine tasting; to pecorino cheese facility with tasting; and olive oil tasting. Guided visits to Siena, San Gimignano, market days and touring of Pienza, Montalcino and renowned villages in Chianti.   ...and of course the olive harvest, doesn't get more authentic than that!

Contact us for more details if this offer tempts your palette and Viva Tuscany!

Foodie's Corner.

Recipe of the Month. 
Barbeque season and outdoor dining are soon drawing to a close (here anyway), so we thought we'd share one last barbeque recipe with you from our very own 'Tuscan Cooking Week' culinary vacation. 

Tuscan Marinated Chicken

1-2 pounds chicken breasts

1 cup plain yogurt

½ tablespoon fresh rosemary

½ tablespoon fresh thyme

¼ cup extra virgin olive oil

1 clove minced garlic

Sea salt

Freshly ground black pepper

How to make it:

1) Finely chop rosemary and thyme.

2) Add fresh herbs to yogurt, followed by olive oil and minced garlic.

3) Season marinade with salt and pepper to taste and blend well.

4) Spread over chicken, place in ceramic or glass dish, cover and marinate 1-2 hours in refrigerator.

5) Grill on the barbeque until the chicken is completely cooked through.

What to serve with it:

Serve Tuscan Chicken with Roasted Vegetables with Balsamic Vinegar.  Cut 2 red peppers and 1 yellow pepper into chunks.  Slice 2 small zucchinis and 1 red onion (or 4 leeks) into quarters and wash 12 cherry tomatoes.  Toss prepared vegetables in a bowl with ¼ c olive oil, a bunch of fresh chopped thyme and 2 cloves of minced garlic.  Place the vegetables onto a medium-hot grill and turn once, cooking until they are tender-crisp and nicely coloured.  Toss in a bowl and splash with 2 tablespoons of balsamic vinegar, season with salt and pepper.

Uncorked!

The Great Outdoors...Juicy Barbequing with Wine (what a marriage)!

Here are some savoury tips for those who love to combine a delicious barbequed meal with wine:

Bold wines typically match the robust flavours of the barbeque, but light 'n zesty wines also work leaving your palette fresh 'n clean.

Match your wine to the biggest flavour in your food.  That could be the meat, the smoky flavours from the grill or the sauce.

If deciding between real glassware and plastic patio glasses, it's recommended to choose glass.  Real glass leaves the colour, aroma and flavours of your wine uncompromised.

The Wine Pairing.

The best wines to pair with chicken and roasted vegetables are Sauvignon Blanc, Beaujolais or Gerwuz, Rosé or last but not least Pinot Noir...quite a selection to choose from.  Buon Appetito!

Source:  LCBO

Trendspotting.

This month's trend is all about seasonal food, just the way it's always been done in Italia.

Ingredient-Based Menus.

Menus that are determined based on what's fresh and available at your local market.  This type of entertaining puts the emphasis on unexpected or unique seasonal foods.  This style of cooking is of course true to the Italian way of eating (and has been for ever), meals prepared always focus on ingredients that are fresh and in season (continuing the renowned culinary tradition of the region).  And Chefs (outside of Italy) have also over the years been preparing menus based on local produce.  And now home cooks are catching on and warming up to the concept.  Fresh is best!

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 too at jackie@gourmetsafari.com. 

Gastronomically, Jackie

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

PS: Please help save the environment by recycling this email -- help spread the word and forward it to all your friends!