Russian Tea Time

A seventeen year old Chicago landmark restaurant that never fails to impress locals and international tourists alike. Located in the heart of Chicago’s artistic district, Russian Tea Time reinvented nostalgic cuisine of the former Soviet Union. Its extensive, elaborate and very descriptive menu features excellent vegetarian fare, along with wild game, poultry and specialty meat dishes. A mix of “hearty” and “comfort” Russian, Slavic and Jewish classics is well complemented by upscale dishes of Imperial Russian Courts.

Tea time: 2:30pm-4:30pm daily.

77 E. Adams St.

Chicago, IL 60603

Phone: 312-360-0000

Website: www.russianteatime.com

The Seasons Lounge at the Four Seasons Hotel Chicago

Sit by a fireplace in the elegant Four Seasons overlooking North Michigan Avenue and munch on finger sandwiches, home style cakes, French pastries and preserves with your choice of brewed tea. Book the Astor or Bellevue Room for a private event.

Tea time: 3:00pm-5:00pm daily.

120 E. Delaware Place

Chicago, IL 60611

Website: www.fourseasons.com

Nada Tea House

Nada Tea & Coffee House was named after the Nada district of City of Kobe, Japan, famous for sake-brewing using pure spring water from Mt. Rokko (called Miyamizu, water of shrine). Here you can enjoy exceptional beverages, foods, and service in a sleek and comfortable zen-like setting.

1552 W. Fullerton Ave.

Chicago, IL 60614

(773) 529-2239

Website: www.nadateahouse.com

TeaGschwender

The first TeaGschwender shop opened in the late seventies in Trier, Germany. From those humble beginnings, the company has grown to become a global leader in specialty teas and has more than 130 shops in seven countries on four continents. Sharing the world’s finest teas with customers in locations such as Frankfurt, Vienna, Sao Paulo, Riyadh and Chicago, Illinois.

1160 N. State Street

Chicago, IL 60610

Website: www.teagschwendner.com

Ten Ren Tea & Ginseng Co. 

Ten Ren, founded in Taiwan in 1953, has been open in Chicago’s Chinatown for nearly 40 years and has shops around the world. Ten Ren Tea Co. Ltd. is dedicated to the fine art of enjoying Chinese tea and the distribution of the finest teas available worldwide. Along with tea, ginseng has been consumed in Asia for thousands of years for its health and medicinal benefits. Considered the “king of the herbs,” ginseng is a popular nutritional supplement.

2247 S. Wentworth Ave.

Chicago, IL 60616

(312) 842-1171

Website: www.tenren.com

Teavana

Teavana began with an idea that people would enjoy fresh, high-quality tea in a place that was part Tea Bar, part Tea Emporium. The dream was to introduce people to the aromas, textures, and beneficial qualities of loose leaf teas while enlightening them with the history and variety of teas available.

835 N. Michigan Ave.

Chicago, IL 60611

(312) 335-9802

Website: www.teavana.com

The Palm Court at the Drake Hotel

Award-winning Executive Chef Baasim Zafar and team serve homemade scones, delectable pastries and tea sweets prepared in house daily, reflecting locally sourced ingredients to ensure an authentically memorable experience. From the original blend of “Palm Court” tea created specifically for The Drake Hotel to the china and sterling silver service with the enchanting ambiance of the live harpist in the background, afternoon tea is truly a memorable experience for all.

Tea time: 1:00pm-5:00pm daily

140 E. Walton Place

Chicago, IL 60611

Phone: 312-787-2200

Website: www.thedrakehotel.com/dine/palm-court

The Lobby, Peninsula Hotel

Here’s another high class, high afternoon tea. Enjoy dining in a room with 20-foot windows overlooking Chicago. You can fancy yourself with peppermint chocolate tarts, scones, gingerbread macaroons, and sandwiches. If you want to go one step fancier, you can have the champagne afternoon tea, which is the traditional afternoon tea, but with a glass of champagne.

Tea time: 3:00pm-5:30pm

108 E. Superior St.

Chicago, IL 60611

Phone: 312-337-2888

Website: www.peninsula.com

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© 2013, World on a Fork. All rights reserved.

Butch T Pepper

I was recently asked to review five different smoked and non-smoked paprikas, made in Washington State. Beg pardon? There’s more than one paprika? Smoked and non-smoked? Shouldn’t that have been “made in Hungary”, instead of Washington? And, what’s to review? Just sprinkle some on deviled eggs or baked chicken for a bit of color … right? Blissful ignorance gave me a sly wink as I stood squarely at the intersection of Who Knew? and How Interesting!

My experience with paprika, prior to this project, was two-fold. There is a 4-ounce bottle of the stuff in the spice rack received as a wedding gift when Kennedy was president, and an accent wall in my office is painted in a rich red shade called paprika. That’s about it – not much to go on. Oh – I remember my mother sprinkled it on mashed potatoes once when company was coming. She says she really doesn’t know why – it had no taste, it just looked good.

A kissin’ cousin to chili powder, paprika is generally 100% ground chile peppers, with nothing added. Chili powder is a blend of ground peppers and other spices, including cumin, oregano, garlic, salt, and sometimes cayenne. To aficionados, the word “paprika” refers to the preservation process of chiles, regardless of what kind of chile it is. When you dry and grind them, the chiles become paprika.  Interesting note about the spelling of chile/chili: when referring to a single pepper, use the e; when referring to a blend of peppers and other spices, or the prepared food you eat with corn chips, use the i.

Paprika has a noble history, dating to the very early 1500′s. Christopher Columbus reputedly brought chiles, native to Mexico, back to Europe, following his discoveries in the New World. Initially, the plants were appreciated for their ornamental beauty at the aristocracy’s residences, but eventually were recognized for their culinary value. The legendary French chef Auguste Escoffier is credited with introducing the spice to western European cuisine. Today, Hungary is the country most associated with paprika, with the epicenters of its celebration being the regions of Szeged and Kalocsa. There is a paprika museum and annual festival in Kalocsa, and in Budapest, one can purchase pálinka, a paprika brandy. It is fitting that a Hungarian scientist, Dr. Szent-Györgyi, working at Szeged University, won a Nobel Prize in 1937 for his work with paprika peppers and Vitamin C research. Paprika peppers have seven times as much Vitamin C as oranges!

Paprika is produced by grinding dried pods of the pepper plant known as Capsicum annuum. The chemical compound called capsaicin is what gives paprikas and chiles their fiery kick. In fact, it is this heat factor that makes over-the-counter capsaicin creams effective in reducing pain and stiffness in joints and sore muscles. The amount of heat provided by various peppers is measured on the Scoville Heat Unit (SHU) Scale. Simply put, this scale rates the amount of heat (capsaicin) present in various peppers. Sweet bell peppers start the scale at zero (no significant heat); jalapeno pepper and Tabasco sauce is rated at 3500 – 8000; Cayenne pepper at 30,000 – 50,000; Habanero chili at 100,000 – 350,000; law enforcement grade pepper spray at 500,000 – 2 million; and pure capsaicin at around 15 million Scoville units. According to Guinness World Records, the world’s hottest pepper is the Trinidad Scorpion Butch T, grown in Australia. It carries a SHU rating 1,463,700. The quest for this red-hot title is heating up, with another (unofficial) pepper reputedly flirting with the two million SHU mark.

Smoking chile peppers after grinding into paprika is sometimes done to enhance natural flavors, aid in the drying process, and to ensure the dried product will store well. Americans’ most familiar smoked paprikas include mesquite smoked Mexican chipotle and oak smoked Spanish paprika.

And, what about that review of Washington State paprika that started my research? In Port Townsend, Washington, Charlie Bodony smokes his artisanal paprika over alder wood, producing a sweeter taste than other woods. Charlie’s company is called Some Like it Hott (SLIH), specializing in small-batch, artisanal paprikas. Five of his varieties are smoked; three are not. How many peppers can Charlie Bodony pick? Seven, more or less, depending on time of year, including green jalapenos, poblanos, a jalapeno/habanero hybrid, red jalapenos, serranos, fatalii, and piment d’Espelete. Hotter paprikas like Charlie’s, packing more heat than an on-duty sheriff, are exactly what many cooks are looking for to zip up their creations. Even the color palette of SLIH paprikas – tan, dusty green, dark reds, rusty browns, and pink, differs from the traditional monochromatic deep red. Visit Charlie’s website at: http://www.aldersmoked.com.

A new day for the often forgotten and misunderstood paprika seems to be dawning. Recipes for short ribs, braised lamb stew, root vegetables, pork, sausage casserole, and lots more, seasoned with smoked and hot paprika are popping up on TV shows and websites, along with increased frequency in newspaper food sections. A few popcorn sites suggest using sweet paprika for a different flavoring. The culinary kick in paprika even made it to Broadway in 1940 in Cole Porter’s lyrics in I’m Throwing a Ball Tonight for the musical Panama Hattie:

I feel like a million dollars.

I feel simply out of sight.

So, come on down, come on down,

I’m throwing a ball tonight.

I’m full of the old paprika –

I’m loaded with dynamite.

So come on down, come on down,

I’m throwing a ball tonight.

For your next dinner party, or ball, some of today’s zippier, more flavorful paprikas might well ignite some high temperature praise for your culinary skills.

By Ray Pearson for CityRoom.com and Bliss.com

Laurent André - Executive Chef of Le Royal Monceau

By Maralyn D. Hill

“A Treasure within a Treasure”

Le Royal Monceau Raffles Paris provided a series of unexpected surprises and delights, from the moment we stepped through the entrance, to the discovery of our exquisite rooms and all of their treasures.

Our hotel guide, Anne Sophie Bonnisseau, highlighted the various styles of art showcased throughout… a LAG acoustic guitar in every guest room! She explained that the goal of the hotel’s recent renovation and re-creation was to offer the “History and vibes of Paris… infused with encounters and emotions, immersed with a French spirit, imbued with culture and fully devoted to a genuine elegance.” Success.

Experiencing the creations of Le Royal Monceau’s Executive Chef, Laurent André, was as exciting as the hotel itself. Sitting in the lobby lounge, enjoying a cocktail with journalist friends Michelle and Kurt Winner, gave us the opportunity to ask Chef Laurent a myriad of questions.

The chef’s impressive background included tutelage under his first mentor, Alain Chapel, followed by training by Alain Ducasse. These relationships exposed André to working in a kitchen that had just received its third Michelin Star. After rising through the ranks, his next adventure would be teaming with Jean-Louis Nomicos.

Chef Laurent is drawn to fine cuisine minus the drama, where the focus is on quality of ingredients and inspired by the world. He was a stakeholder in the opening of the original Spoon in 1998, resulting in subsequent openings in London, then Hong Kong.

During 2009, after close to ten years apart from his time in France, Chef Laurent longed for an extraordinary opportunity to return home to. When he met Sylvain Ercoli, General Manager of Le Royal Monceau, they immediately clicked. Because of the goal of the hotel’s renaissance to be one the most luxurious properties in Paris, they felt its cuisine needed to be distinctive and different from other prestigious Parisian establishments. They conceived of a specialized approach, demanding only the highest quality.

This has been a wild success, but as all budding ventures, is a continuous work in progress. Chef Laurent focuses as much attention as possible on seasonal and local ingredients. There are slight menu changes daily… and what a masterpiece it is.

Chef Laurent was relaxed and a delight to interview.  “A few weeks into the new menus, bored, I am thinking toward the next fresh ingredients that will be available,” he said.  As the interview wrapped up, Chef had to return to the kitchen, so we finished our cocktails and went to La Cuisine to enjoy dinner.  This started off with 1999 Duval LeRoy Champagne, the most delicious any of us had experienced—ever—lingering on the palate for at least fifteen minutes.

Chef Laurent returned to share an idea for a spring or summer recipe with us, as after all, he always is thinking ahead — and we want to share it with you:

Dublin Bay Prawns and Hearts of Palm with Citrus Fruit Segments

Dublin Bay prawns from Scotland, hearts of palm, mixed citrus wedges from Mr BachÇs

Ingredients:

- Dublin Bay Prawns

- Broth (white wine, fennel, garlic)

- Salt/Pepper/Olive oil

- Lemon Juice

- Citrus fruits (mixture of different kinds)

- Green salad

Method:

1.  Dublin Bay prawns preparation

Take out the Dublin Bay prawns (still alive), and remove heads from bodies. Make a short broth (water, white wine, fennel, white pepper, garlic, thyme, coarse salt), then poach the tails in it for a few seconds. Cool them, peel them gently for not breaking the tails, and keep at cool. When dressing, the Dublin Bay prawns will be seasoned with olive oil and lemon juice.

2.  Citrus fruits preparation

Select a whole variety of different citrus fruits (yellow and green lemon, oranges, blood oranges, white, pink, red ant Thai grapefruit, lemon caviar, Clementine, kumquat). Peel sharply all citrus fruits, raise segments, and keep juice at cool.

3.  Side dishes preparation

The list of other side dishes is not purely established. You can let free your imagination and creativity, knowing that the point of this recipe is to reach a balance of flavors and freshness. Follow one of the basic cooking rules: Focus on the main part, as it is not because you will be using 50 different ingredients that the dish will be more successful.

Thus, create the surprise with different flavors, using heart palm, watermelon, granny smith apple, salad curled, or white asparagus when it is the season.

4. Execution of the citrus fruit dressing

To realize the dressing, use the different juices previously put aside. Reduce it at high heat, taking care not to burn it, and keep cool. Add a line of pomegranate molasses, and whisk it with olive oil of very good quality. Rectify seasoning.

5. Cumin to garnish

Put all ingredients on the plate according to the photo, without forgetting the salad and arugula.

The launch of Worldwide Delicacies has many people in the culinary world buzzing with wonder and excitement…  and will soon be inspiring readers to add a little razzle-dazzle to their culinary repertoire.

More than ever, consumers are relying heavily on making purchasing decisions based on recommendations from other product users.  In this case, the “product” is outstanding foods from around the world, and the “other users” are experts in the culinary field.  The result is a website containing straightforward reviews about the foods that really excite foodies, chefs, food writers and flavor aficionados.   

WD for Website Users: Because our panel of experts doesn’t get paid for reviews, visitors to the website can be assured that they are reading honest and forthcoming evaluations about gourmet products.  Our experienced panel has dedicated their life’s work to the culinary industry and is enthusiastic about sharing their opinions with WD readers.

WD for Gourmet Companies: We welcome the opportunity to post a full page evaluation—up to 25 reviews (soon up to 100)—of your gourmet product on WorldwideDelicacies.com. We will never post negative reviews.  If feedback about your product doesn’t make the cut, we will forward valuable feedback to your product development department.  Also note that your Product Page is exclusively for discussing you, your company, and your product.  There are no banners, advertising, or links to any other products – except for the large “BUY” button that links to your store or favorite retailer.  Licking your chops for a discount? Contact us right away for an introductory price of 25% off.

WD For Reviewers: To discuss opportunities, please contact Dennis Payne at dennis@cityroom.com or Maralyn D. Hill at mdhill@noralyn.com.

– Visit Website: WorldwideDelicacies.com, a division of CityRoom.com.

Chef Corey Shoemaker of Mii amo Spa at Enchantment Resort, Sedona

Recently, Norm and I made a trip to Enchantment Resort and Spa in Sedona to present Chef Corey Shoemaker of Mii amo Café with the International Food Wine & Travel Writers Association Culinary Excellence Award. We had not visited Enchantment before and we were in for a treat. At various spas I’ve frequented, some have great chefs, while others are not in the same category. Corey is certainly at the top of the list.

After receiving a degree in Wildlife Ecology from the University of Wisconsin in Madison, he discovered his love of cooking and performed due diligence in a local technical school and fine restaurants to hone his skills.

Corey suggests that aspiring chefs find a mentor or more than one to work under and absorb every ounce possible from each of them.

When asked about spa food, as opposed to restaurants and fine dining, Corey said that was a challenge. “When I came here, I had to rethink how to view food for the flavor to shine. I use a lot of lighter products, vinegar, and lime juice.”

We talked about recipes and here is what Corey said about his current favorite dish that he has created. “Here is the recipe we had talked about. It is the Mii amo garden gazpacho with charred pineapple pico de gallo…delish and coming straight out of my garden. Yummy! Best regards and Enjoy Cooking!

Corey’s favorites change with the season, as he has continual fresh seasonal products to use.

Chef Corey Shoemaker's Tomato Gazpacho

Tomato Gazpacho

Ingredients:

6-10 Tomatoes  (stem & core removed)

1 Peeled English Cucumber

3 tbsp Red Onion

1 large Red Bell Pepper

1 Bunch Cilantro

12-15 Fresh Basil Leaves

1-2 sprigs Fresh Oregano

2-4 tbsp Red Wine Vinegar

2-4 tbsp Rice Wine Vinegar

Dash Salt

Dash Pepper

Method:

Rough chop all ingredients.

Add to a blender.

Blend to desired consistency.

Season with salt and pepper.

Adjust seasoning with vinegar.

Makes about 2.5 quarts.

70 cal/ 2 gm fat/ 3 gm prot/ 17 gm carb

Recipe by: Chef Corey @ Mii amo

Avocado Salsa

Ingredients:

4 Ripe Avocados

3-4 tbsp Scallion, finely chopped

2 Limes for juicing

2 tbsp Cilantro, minced

1 tbsp Jalapeno, minced

Dash Salt

Dash Pepper

Method:

Pit and dice avocado, and put in mixing bowl.

Add limejuice and mix.

Add the rest of ingredients and season with salt and pepper.

Makes about 2 cups.

80 cal/ 7 gm fat/ 1 gm prot/ 4 gm carb

Recipe by: Chef Corey @ Mii amo

Charred Pineapple Pico De Gallo

Ingredients:

1 Pineapple, sliced

1 Red Onion, diced

½ Jalapeno, diced

½ bunch Cilantro, diced

1 tsp Garlic, minced

Dash Salt

Dash Pepper

Juice of 2 Limes or Vinegar

Method:

Char pineapple.

Combine all ingredients in a bowl and mix well.

Allow to stand in refrigeration for at least 1 hour before serving.

25 cal/ 1 gm fat/ 1 gm prot/ 7 gm carb

Recipe by:  Mii amo Cafe

Freelance travel writer Maralyn D. Hill, The Epicurean Explorer, is President of the International Food Wine & Travel Writers Association. Maralyn focuses on food, spas, travel, and wine, while still covering meetings, incentives, and corporate assignments.

Website, Blogs & Email: The Epicurean Explorer, Where and What in the World, NoraLyn, IFWTWA Profile,mdhill@noralyn.com

Kona Coffee Cherries

On the southwestern volcanic slopes of Hualalai and Mauna Loa on Big Island, Hawaii, under the magnificent morning sun and cooling afternoon clouds, there lies a growing region perfect for producing the richest, smoothest coffee in the world.

Grown on small family farms, hand-tended, hand-picked, roasted to perfection in small batches by proud generations dedicated to the art of the perfect cup. Connoisseurs of sensory pleasures whose expressions soften and mouths water at the mere mention of “Kona coffee” happily buy the entire crop each and every year, paying more per pound than for almost any other coffee.

The oils glistening on fresh-roasted beans…  the unmistakable aroma when the bag is opened and then again when the first cup is poured… the rich flavor that fills the mouth with the first sip… and the smooth long-lasting finish.  Mahalo.

- Dennis Payne, Owner, CityRoom

Happy Bikers in Venice

Private, Personalized Bike, Ski & Hike Culinary Tours in Northern Italy… Sounds like an amazing adventure, doesn’t it?

ItaliaOutdoors, a provider of private, personalized recreational vacations in Northeastern Italy is running a unique tour for active foodies and wine enthusiasts. Our “Chefs on Bikes” tour offers daily biking through the beautiful Italian countryside, combined with in-depth explorations into the cuisine of the Veneto region, including hands-on cooking classes, producer visits and daily wine tastings. We stay in elegant villas, and dine on the best in regional cuisine.

Want to explore Italy in the off-season? Winter is the perfect time to visit, with lower prices and fewer crowds. If you are a snow sport aficionado – ski, snowboard, snowshoe, cross-country – allow us to plan an active winter escape. Winter activities, city excursions to Bolzano, Trento, even Venice or Trieste, and world-class foods and wines each evening.

ItaliaOutdoors is an owner-operated private guide service, creating and guiding active culinary tours in Northeastern Italy. Unique in their ability to combine active adventures with world-class culinary programs, including tours with James Beard award-winning chefs, ItaliaOutdoors customizes vacations for groups of 4 to

12. With more than 15 years of recreational programming experience in the region, plus formal culinary and wine training, ItaliaOutdoors specializes in offering biking, hiking, walking or skiing in the Italian countryside; plus  cooking classes, wine tastings, and restaurant dining which explore the best in local regional cuisines and undiscovered wines. Itineraries are rounded out with city visits, shopping, cultural excursions or just relaxing poolside. The owners — experts in fitness, food, and the region — personally lead each tour.

Chefs on Bikes: September 11-17, 2011

Read about out 2010 trips with Master Chef Jody Adams on her blog, www.inthehandsofachef.com.

Want to bike the wine roads in Veneto, Northern Italy?  << Click Here for Full Story >>

Have a group of 4-12 travelers who would like a custom active culinary adventure? Email us to learn more about our affordable custom programs!

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ItaliaOutdoors
Website: www.italiaoutdoorsfoodandwine.com
Email: kathybechtel@comcast.net
Food and wine blog: www.chefbikeski.com
Visit us on Facebook
Sign up for our Email Newsletter – includes trip information, as well as lots travel tips, recipes and wine information!

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Allison Executive Chef, Jin (Photo Credit: John Valls Photography)

The Allison Inn and Spa overlooking Oregon’s Willamette Valley, is the answer to the lack of a full service resort in the Valley’s emerging power house wine country. Opened in 2009 the inn is a gold certified LEED complex and ultra-special in every respect. Owners, the Austin family and architect and design group GGLO out of Seattle took great care to situate the building into the environment. Building green and utilizing local contractors, craftspeople and artisans, the Allison is an oasis for independent travelers, wine groups and corporate retreats. According to Managing Director Pierre Zreik, “We do a large part of our business as corporate incentive travel, corporate retreats and meetings. Intel and Nike love to come. Another facet is the wine groups. Since 1994 the number of wineries has increased from 75 to over 200 in the valley. The Oregon traveler makes up 48% of our business followed by California and Washington.”  All an easy flight or a drivable distance. But all this makes it imperative to have a top-notch restaurant.

JORY, Allison’s signature restaurant is headed up by stellar Executive Chef Sunny Jin. At 6000 square feet, the restaurant seats 100 and has a chef’s table. The focus is fresh from their garden, the nearby Pacific Ocean and local farms. Combining Jin’s delectable cuisine with a strong cellar and wine program, Restaurant Manager and Wine Director Tom Bean hits the top notes to create a memorable experience for JORY guests.

“Oregon’s commitment to seasonality and local produce most resembles European culinary communities,” notes Executive Chef Sunny Jin. After stints in Napa Valley’s famed French Laundry under renowned chefs Thomas Keller and Corey Lee, he included a foray throughout Europe dabbling in the culinary cultures of France, Italy, Germany, and the Netherlands. Further in his career he spent a season at El Bulli, in Catalonia ,Spain the world’s top rated restaurant Ferran Adria and Oriol Castro.

In remembered fondness for culinary school experiences at Portland’s CIA where he graduated at top of his class, Sunny also recognized the emergence of Oregon as one of the country’s preeminent food and wine destinations. After Europe and during his search for a new executive position, it seemed as if the stars aligned and he was perfect for the helm of JORY at The Allison Inn & Spa.

“I wish to be a part of the continued growth of this extraordinary area and have always felt proud to call Oregon home,” notes Sunny. And the Allison, JORY and guests are very glad you feel that way Chef Jin.

www.theallison.com | 2525 Allison Lane, Newberg, Oregon 97132

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Cape Grace

•  Meet our local representative on arrival at Cape Town International Airport

•  Private transfer to Cape Grace Hotel (approximately 25 minutes)

•  Day 2 – Private full day Cape Peninsula tour*

•  You stay at Cape Grace Hotel / Luxury Room for 3 nights – Breakfast Included

Cape Grace is set on its own private quay at the world-famous V&A Waterfront in Cape Town, and offers an intimate atmosphere, stylish décor and unique personalized hospitality. Here you will find staff, warm and flexible with a spirit of unrivalled generosity. The sumptuous elegance begins at the welcoming reception lounge extending to the rich comfort of the spacious harbor and mountain-facing rooms. All 122 rooms feature exquisite furniture, luxurious fabric and intriguing detail. Elegant in style and generous in size, the overall tone is warm and inviting. Experience the pure indulgence of massage and beauty treatments at the African-influenced Spa, located on the top floor of the hotel, with sweeping views of Table Mountain, the city and yacht marina.  Enjoy the African sun as you laze around the outdoor swimming pool embraced by trellised gardens. Dine in the comfort of the award-winning restaurant offering stylish regional cuisine, warm friendly service and casual sophistication set against the backdrop of Table Mountain. Bascule Bar set on the waters’ edge is a perfect place to take an alfresco meal accompanied by a glass of superb Cape wine. Cape Grace is centrally located with quick and easy access to the airport, city centre and popular tourist destinations.

* Travel along the spectacular coastline of this southern tip of Africa, passing some of the city’s most charming suburbs and coastal villages. We head over the magnificent Chapman’s Peak Drive and take time out to enjoy Cape Point and the African Penguins at Boulders Beach..

Day 4  -  Day 6

•  Private transfer from Cape Grace Hotel to Le Quartier Francais (approximately 1 hour)

•  You stay at Le Quartier Francais / Four Quarters Suite for 2 nights – Breakfast Included

Le Quartier Français is a splash of style in the heart of the historic village of Franschhoek, a quaint corner of the Cape winelands that is forever a little French.  Set behind a delightful Provencal façade lined with a charming rose and lavender border, Le Quartier Français welcomes visitors from all over the globe who come here to dine in fine style and spend the night in a room with a spectacular view. A mélange of French, Malay and traditional South African dishes, Margot Janses’ menu tempts with a modern twist of the old Cape and the new.  The newly refurbished, spacious suites are stylishly furnished with modern fittings, refreshing colors and brilliant hand painted fabrics.  Discerning world travelers who stay in the loft and ground floor suites relax around the large swimming pool in the Victorian courtyard by day. Honeymoon couples retire to the intimacy of the exclusive house suite set in a private garden courtyard with a natural Mediterranean pool. The highly trained staff is dedicated to spoiling you. Fine dining at le Quartier has been defined by the Tasting Room, a dinner-only restaurant offering a four, six or eight course dining experience of exquisitely presented culinary delights from a constantly evolving menu.  The eight-course extravaganza also provides a different wine to compliment each course.

Singita Wine Cellar

Day 6  -  Day 10

•  Private transfer from Le Quartier Francais to Cape Town International Airport

•  Scheduled flight Cape Town – Kruger/Mpumalanga (cost not included in the tour price)

•  Federal Air flight Kruger/Mpumalanga – Singita Boulders Lodge

•  You stay at Singita Boulders Lodge for 4 nights – Breakfast, Lunch, Dinner Included

Singita Boulders Lodge towers over the landscape, a monolith of curving thatch and piled stone that joins seamlessly with the rocky geometry that holds it to the earth. Senufo artifacts and bold sculpture offset smooth linen in blue and silent white, as cascading water cools the summer air. Boulders Lodge rests on the banks of the Sand River in the heart of the Singita Private Game Reserve, unlocking the senses to views that stretch to the edges of the imagination. Singita Boulders’ suites feature magnificent stone bathrooms and bedrooms that encapsulate in luxury. Quiet, simple and luxurious, moments spent on the vast sundecks at Boulders Lodge will leave you at the mercy of the breathtaking wild distance. South Africa, a country of diverse cultures and cosmopolitan influences, inspires the unique culinary experience at Ebony and Boulders Lodges. Juxtaposing global cuisine with traditional African ingredients, Singita’s style combines simplicity with an abundance of flavour. Excellent produce, well prepared and presented, is accompanied by truly inspirational surroundings.  Complementing the exceptional cuisine, each Singita lodge has a unique and comprehensive wine cellar. Singita’s wine program consists of approximately 35,000 bottles of the finest South African wines. Newly released red wines are matured in our temperature-controlled Cape Town cellar for up to 5 years, to ensure that they reach full potential. The Sabi Sands gets its name the perennial Sand River that bisects the reserve and the fine, sandy substrate found throughout. Globally renowned for its diversity and concentration of big game, the Sabi Sands features broad, open savannah interspersed with acacia thornveld, rocky outcrops and riverine forest. Herds of buffalo and elephant, large prides of lion, majestic leopard and antelope by the thousands make the 18 500 hectare Singita Private Game Reserve, at the heart of the Sabi Sands, one of the finest locations for viewing the Big Five anywhere in the world.

Day 10

•  Return : Federal Air flight Singita Boulders Lodge – Johannesburg

For more information email onsafari@africanportfolio.com or visit: www.onsafari.com

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- Editors, Worldwide Tours Directory

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Tour costs include accommodations at our luxurious island villa, all meals and cocktails, private tours, transfer to and from the airport, hands – on cooking instruction, copies of all recipes, logo apron, and our” save the earth cook green’ recycle tote bag.

A quick run down of available tours:

• Culinary Student Tours

Caribbean Culinary tours will be hosting it Spring/ Summer 2011 culinary student tour on the Islands of Barbados, Jamaica, and St Lucia. Join  tour host Caribbean born chef Freda Gore for one week, of Caribbean Culinary Splendor. learn the art of authentic Caribbean Style cooking with hands-on cooking classes with island chefs, market visits, rum distillery and foodie tours, local excursions to historical sites, while enjoying the world renowned Caribbean hospitality, food, music and local culture.

Tours are open to 15 0r more Culinary arts students presently enrolled in a culinary arts program along with their instructors, Students will  experience the unique authentic cooking  of the Caribbean, along with educational culinary tours, local dining, and local guest chef visits.

• Family Culinary Tour

Caribbean Culinary tours is pleased to offer its  family  culinary vacation, We offer a customized itinerary for request only dates. Family tours are offered to all our destinations, Antigua, Barbados, St Lucia, Jamaica and Dominica.

We have special activities for all members of your family groups kids are welcome in their own cooking classes, also for kids are drum lessons, beach kite flying, sea shell discovery class,art and craft lessons, beach picnic and other activities created to suit your family needs.

For the adults in your group there is fishing trips, sailing lessons, spa treatments, golf session, yoga on the beach, cooking lessons, shopping, local cruise, rum distillery tours market tours, river kayaking, hot water spring baths, whale and dolphin watching, hiking, island excursions and other adult activities created to suit your family needs.

We work with you and your family to create the family vacation of your dreams, our customized family tours are created on the basic of what your needs for your family are, your budget, your schedule travel time, and the size of your group.

• Jamaica Culinary Tour

Jamaica  is the third largest island of the Caribbean, after Cuba and Hispaniola, It lies 90 approximately 90 miles south of Cuba. It is a land of sharp sharp contrast: mountains, lush green forest, wide rivers, cascading waterfalls, and breathtaking beaches.

Jamaica boast a sumptuous cuisine which have been getting an international following includes, Ackee and salt fish, curried goat, hard dough bread, Jamaican patties, and the famous Jerk (chicken, pork, or fish) which is a hot pepper based rub or marinade used to season meat.

Jamaica is also famous for its blue mountain coffee, which is grown and harvested in the Blue mountain slopes of Jamaica.

• Antigua Culinary Tour

Antigua is a tropical paradise located in the leeward Island of the Caribbean. Antigua is one of the top Holiday and vacation destination in the world, with 365 white sandy beaches. The Island has a great repertorie of Authentic local Caribbean and Antiguan dishes.

We will be touring the Island of Antigua and discovering its unique culinary repertoire.  The Island of Antigua has Culinary influences from the Spanish, French and the English, you will enjoy dishes such as the pepper pot, curried conch, seasoned rice, snapper in banana leaves, and our famous Antigua black pineapple pie.

Antigua is famous for its world renowned English Harbor five year rum which received a gold medal award in the 2005 world spirit competition held in San Francisco. Ranking it as one of the best tasting rum in the world.

• St Lucia’s Culinary Tour

St Lucia is one of the quieter of the Caribbean lesser Antilles, termed as unspoiled by most of the Island visitors. The Island enjoys every thing its bigger neighbors have, great pristine beaches, beautiful natural rainforest and lovely luxury resorts, wonderful smiling people and a great culinary heritage.

We invite you to experience this fusion of Island flavours, adventure and culture, through hands-on cooking, tasting, touring, and shopping. We will be staying at the Fonddoux Estate Villa and Spa – a beautiful villa  overlooking the Caribbean sea.

We invite you to join us on this unforgetable trip, enjoy a week of relaxation, while pampering yourself at our in house  spa. Enjoy this nature filled Island with its mouth watering dishes, made from fresh natural ingredients, prepared right before your eyes.

Join Chef Freda Gore for a week long Caribbean culinary vacation to the Island of St Lucia. Each week is filled with hands- on- cooking classes, visits to the local farmers market, rum distillery, boat cruises, beach picnics, Freda’s favorite island Restaurants.

• Barbados Culinary Tour

Stay at the beautiful Que-Sera  Island villa, located in the Mullins area. The property is located only 2 minutes walking distance from the beach, and spa. There is also golf and shopping nearby. The villa is beautifully situated among tropical trees and flowers. There is also a large pool which will be available for you to relax and enjoy while on your Island vacation… remember to book early since space is limited.

Our villa Que- Sera is within 2 mins walking distance from the Suga Suga Spa, where all of our guests are welcome.

Two of the Island golf courses are within easy access Royal Westmoreland 18 hole golf course is 2-3 miles. Sandy Lane Barbados premier luxury resort which also has an 18 hole golf course is 3- 4 miles away. The Sandy Lane Resort also boast four(4) restaurants and a spa.

Your tour will consist of 7 days of luxurious Island accommodations just minutes from the beach, hands–on cooking classes, daily continental buffet breakfast, served lunch and dinner, exclusive rum distillery tour, a local island cruise, a visit to the local farmers market, dining at the local restaurants, visit from a local chef,
steel band music night, beach picnic, Duty Free shopping, and more!

Sounds delicious, no?  For reservations and itineraries, click here.