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.
Explore enchanting Crete, Santorini and Naxos. In-depth cooking classes on each island. Visit ancient archeological sites. Learn about native herbs and plants; visit a farm and meet a shepherd. Stroll through towns like Rethymno, Megalochori, Oia, and Pyrgos. Travel by caique to Santorini's volcano on Thirassia Island.
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!
Seville, Cordoba, Jerez de la Frontera Granada, Malaga, Sephardic food in Cordoba, olive oil museum, cooking classes, wineries, markets. Details coming soon!
Bordeaux, Les Halles de Bacalan, Saint Emilion winery tour & tasting, cooking classes, oyster farm in Arcachon, Bayonne chocolate workshop, piment d'Espelette, Basque country in France and Spain, Bilbao with guided tour of Guggenheim Bilbao. More details soon.
Palermo, Marsala, Agrigento, Modica, Syracusa, Mt. Etna. Taste the best of Sicily's marvelous cuisine and find your favorite cannoli and gelati. Stay in an agriturismo (farm inn). Cooking classes, historical and cultural guided tours, walk on Mt. Etna's crater. Details coming soon.
Tour Customer Testimonials
- Culinary Tour Blog Posts -
Olives, anyone? How many can we eat? And where do we put the pits?
What’s your memory of this glorious trip: is it the comfy bus in which only 5 people stayed in the same seats throughout; is it the power, wifi, nuts and water or is it the wonderful Mohammed who drove us for (how many?) kilometers, even during the
rain and sleet in the High Atlas mountains where some of us were terrified. But I bet it’s the extraordinary tour guide, Chacha, who spoke (at least) 5 languages, knew all about the history and geography, the architecture and the food, the people and the politics of this gorgeous country and kept us moving, interested and learning.
How about the great hotels we stayed in, including some with fewer amenities than we’re used to (e.g., hot water). Everywhere we managed thanks to our great leader, Aliza (AKA Aziza), who in her calm and professional tour-creator persona was able to deal with it all, including a melt-down, a foot injury, and unusual sleeping arrangements. Where else have you seen the tree-climbing goats, baby camels? When did you experience a longer-than-expected night-time camel ride followed by a cooking fire in the desert and sleeping in a “luxurious” tent?
There’s more: solar panels, modern architecture, ancient souks and medinas, hijabs everywhere but only 5 covered faces. ancient synagogues and cemeteries. Roman ruins, amazing on-the-water mosque, cooking lessons, spices, body scrubs and massage.
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.