Lovers of travel who are seeking an intimate and exclusive culinary experience can embark on the educational fishing tour. Up to four guests can join on a private boat with the chef from the hotel to spot marine life, be educated about reef conservation and discover the secret to finding the greatest and most tasty fish on the island.
After returning to the hotel, the team of chefs will fillet and cook the day’s catch at your table – served Bajan style with rice, salad and a special pepper sauce.
Tuscany’s Castiglion del Bosco for Vegging Out
Foodies, aspiring chefs and travelers flock to the incredible Castiglion del Bosco, a 4,000-acre Tuscan hideaway and villa estate owned by Massimo Ferragamo. The best part is it boasts one of the region’s state-of-the-art cooking schools – dedicated to the conservation of legitimate Tuscan home cooking methods.
Every flavorful lesson begins with the students going out into the resort’s organic vegetable garden to collect the ingredients that will be used for their meal. It can range from more than 180 varieties of vegetable, aromatic herbs and fruits for a full sensory cooking experience.
Northern California’s Greatest Oysters
Northern California carries on the tradition of eating fresh oysters at a nostalgic and transparent fish shack, but only Nick’s Cove and Cottages, under two hours north of San Francisco, joins that experience with luxury accommodations.
The only hotel with waterfront villas on the great Tomales Bay, Nick’s Cove has a warm and comfortable hunting-lodge-chic aesthetic featuring wood-burning stoves and big soaking clawfoot bathtubs. Upon arrival, the property’s famous BBQ’d oysters are delivered to every guest.
Culinary Classes in Cusco
Located in one of the world’s top destinations for gastronomy, the history-rich JW Marriott El Convento Cusco is great for travelers seeking a morehands-on culinary experience. An interactive cooking class hosted by Pirqa Restaurant’s Executive Chef will allow you to learn how to cook with foreign ingredients like more than 3,000 varieties of potatoes, the fabulous yellow chili pepper, and Andean trout.
From causarellena to ceviche to lomo saltado, guests enjoy each course fresh off the line at an exclusive chef’s table set up right in the kitchen. Wash it down with traditional Pisco Sours during a mixology class at the hotel’s Qespi Bar, home to a variety of infused piscos including passion fruit, coconut, chili pepper and more.
Distributed by Now it Counts
Company Name: Now it Counts
Contact Person: Abby Tegnelia
Country: United States