It’s been a busy year and by the time you get this, I may finally be on my way home after spending over two months “on the road”!
My adventure began this past August when I flew to Italy to help my dear friend Valentina host a wedding at her beautiful villa in Tuscany. Valentina is not one to go halfway on anything, yet when the workers arrived with a semi-trailer loaded with materials and a CRANE, I realized that she was taking this event to a whole new level. The crew got right to work, building an enormous tent and then adorning it with flowers and glistening lights. I was tasked to craft menus and ensure that the food was delicious throughout the three-day extravaganza, so I joined a team of Italian chefs in the Villa’s grand kitchen, where we made dishes like Parmigiano flans with cherry tomatoes and basil from the villa gardens and savory porcini cannelloni. Love was certainly in the air, and I feel so honored to be part of Kaley and Brendon’s big day.
After some teary farewells, it was off to the island of Syros, Greece, to lead a group on a Culinary Tour. This place is a hidden gem in the Cyclades and my Greek friends and I had a jam-packed week planned for them. We saw the sites, cooked up a storm, and sampled wonderful local artisanal cheeses, wine, and sweets along the way. We even picnicked on a secluded island and roasted a whole lamb to share with our new local friends!
I'm always curious to know which adventures and dishes were the most memorable for guests, so it's fun to receive notes such as this one from Vicki:
“I am so missing the beautiful warmth of Syros! The lovely Greek people and your warm friendships…. I had to quickly give my Loukoumi to friends and family as it was far too tempting to have here."
I agree, Vicki. That delectable chewy sweet dusted with lots of powdered sugar is irresistible, and the people of Syros simply welcome visitors like us as though we’re family.
It was hard to say goodbye, but I had to hop on a plane to Northern Spain, where another group would meet me for a tour through La Rioja. Autumn was settling in, and grape harvest was in full swing- perfect for us wine lovers! We began our week together in one of my favorite towns—Logroño—where we jumped right into the local past-time of tapas hopping! Going out after the sun sets and staying out until the wee hours is customary, so when in Spain, it's best to brush off that early-bird mentality and make believe you’re a Spaniard as you take walk along the bustling Laurel or San Juan Streets. The rewards are endless with tapas such as Salmoréjo, a chilled tomato soup and everyone's favorite- the garlicky mushroom pintxos.
This region is known for world-class wine, so we tasted some of the best and enjoyed a picnic of grilled lamb chops and sausages in a gorgeous vineyard under an old oak tree and made giant paellas over an open fire along the river Ojà. Yet, for me, the dishes the group made on the final night were hands down, some of the best! We took over the spacious kitchen at my friends' restaurant, La Vieja Bodega, and everyone got to work cooking Tortilla Español, Stuffed Piquillo Peppers, and Patatas Bravas just like seasoned pros. If you follow me on Instagram, you know what fun that night turned out to be, thanks to the musical talents of The Song.
Last but certainly not least, I went south to join yet another group of culinary travelers to cook, taste, and explore our way through the gorgeous island of Mallorca, Spain. Our home for the week was a finca-- an olive oil farm that was converted into the most exquisite guesthouse. We took a scenic ride on the historic Sollèr train to Palma, explored the island’s salt mine, and enjoyed wine and lunch at Bodega San Feliu. But of course, we made a few Majorcan favorites, such as the layered vegetable dish called Tumbet and a delectable almond cake, Torta di Santiago.
It's hard to believe that I’ve finished my tours for 2022, and I already cannot wait to head back to my favorite spots in the Mediterranean next year. I hope that you’ll join me in Portugal, Morocco, Italy, or France soon!
In the meantime, why not try a few of the recipes that we made?
|
