Meet chefs, farmers, winemakers, food producers, and local culinary experts with commentary and guidance from Chef Green who shares her unparalleled culinary knowledge with guests. A certified tour director who leads exciting small-group tours of culinary exploration, 2020 itineraries include Morocco, Israel, Catalonia, Sicily, Bordeaux, Bayonne & Basque Country, and Three Greek Islands: Crete, Santorini & Naxos.
Israeli Cuisine & Culture Tour with Chef Aliza Green. Explore Israel's diverse culinary scene at restaurants, markets, in cooking workshops and demos. Meet Israeli culinary experts and chefs. Jerusalem, Tel Aviv, Galilee, Akko, Negev, Tzfat, dinner in the desert, Tunisian, Yemenite, Greek, Ethiopian, Moroccan, Ashkenazi, Arab food and more!
Catalan Art, Architecture & Cuisine Tour: Gaudi Day in Barcelona including Casa Batllo, Parque Guell and la Sagrada Familia, La Boqueria Market Tour and Hands-on Cooking Class, Art Day at Picasso Museum and Miro Foundation. Tour the famed Vic Saturday market; Dine at one-Michelin star Restaurant l’O. Professional guided tour of Girona focusing on Jewish Heritage.
Sicilian Treasures Tour: Capo Market Palermo, tour of Palermo, Monreale Cathedral and Cloister, Sicilian pastry class, Marsala salt pans & Marsala tasting, Valley of the Temples, chocolate at Modica, Syracuse and Ortigia, Taormina, pizza class, craters of Mt. Etna, beekeeping tour, Catania fish market, stay at an agriturismo (farm-inn), visit an herb farm.
Bordeaux, Basque Country & Bilbao Culinary/Cultural Tour with Chef Aliza Green. Explore Bordeaux's wineries, Bayonne's chocolate traditions, learn about foie gras, go behind the scenes at the Airbus factory in Toulouse then learn to make cassoulet, enjoy seafood on the Atlantic coast at Arcachon, visit markets and farms, spend a day in Bilbao and explore the Frank Gehry-designed Guggenheim Museum Bilbao, learn about Basque cooking & espelette peppers, dine in carefully chosen restaurants.
Explore three delightful Greek islands (Crete, Santorini & Naxos), learn about the famed healthful Cretan diet in cooking classes, visit ancient Minoan sites in Crete, wine tasting, stay at a farm-inn in Crete with its extensive gardens, hike in the hills of Crete with lunch prepared by the shepherd and his wife, join the fun at local tavernas, visit Thirassia Island and tour its volcano with your local guide, travel by ferry between the islands and then tour the highlights of Athens including the Acropolis and the new Acropolis Museum.
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Please consider joining me, culinary explorer and chef/author Aliza Green, on this exclusive tour of Israel: land of contrasts, land of plenty, land of history.
Experience the best of Israel, where creative and exciting culinary fermentation combines Ashkenazi, Sephardi and Mizrachi Jewish, Arab, Druze, and Maronite traditions, ingredients, and techniques. Tour Israel from the Galilee and Safad to the Negev, from the Mediterranean Coast to Jerusalem.
Visit markets fragrant with spices like Carmel in Tel Aviv and Mahane Yehuda in Jerusalem. Experience the creations of Israeli chefs and bakers at top restaurants and small, local favorites and taste fine Israeli wines. Learn how farmers make the desert bloom in places like Shirat Hamidbar Farm. Enjoy lunch at the famed eponymous fish restaurant in ancient Akko, Uri Buri.
Taste everything from Moroccan couscous to Yemenite jachnun bread, Ashkenazi kugel to Middle Eastern mezze and Tunisian shakshouka, now a national dish in Israel.
Savor an array of fresh and aged goat cheeses at Kornmehl Farm, where tradition and innovation work together in a fine balance.
And, of course, visit the must-see sites like the Kotel (the Western Wall of the ancient Jewish Temple), the walls of Jerusalem’s Old City, the Dead Sea, and Masada. Free time in Jerusalem to visit sites such as Yad Vashem.
This twelve-day tour from February 10 to 21, 2019 is limited to 15 guests, traveling by private van, with accommodations in 4 and 5 star hotels.
Please send a message to ChefAlizaGreen@gmaiil.com for more information on this exciting tour and I will send back the detailed itinerary with pricing and deposit information.
Morocco has been on my culinary radar ever since I first ate couscous in the Paris Jewish neighborhood of the Marais at age 12–it was a revelation. In years since, I had the opportunity to work with several Moroccan and Tunisian chefs, who inspired me to finally plan a trip there. Researching my two books on spices (Field Guide to Herbs & Spices and The Magic of Spice Blends), I became convinced that I needed to make that trip. And, I am very happy to say that my culinary/cultural tour with 13 guests was a delight for all, though not without its challenges–road to the Sahara closed due to snow (!), very slow-going to cross the Tichka Pass over the snow covered peaks of the High Atlas Mountains to Fez, and sleeping bundled up in every piece of clothing I owned including hat and gloves in a tent in the bitter cold of the Sahara night, which was nonetheless a high point of the trip for all.