Culinary Tours
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, 2019 itineraries include Morocco, Israel, and Piemonte, Italy with a new set of destinations coming soon for 2020.
2019 Itineraries Include
Travel to marvelous Morocco, explore Fes (medieval cultural center), legendary Marrakech, Essaouira (famed for fish), Chefchaouen (the blue town) and more. Cooking classes, market tours, guided tastings, winery visit, memorable meals and top hotels.
Morocco 2020 coming soon!
Experience Israel with all your senses. Market tours in Tel Aviv and Jerusalem, a 120-year-old spice store in Nazareth, and a bakery in the desert. Visit farms and wineries, talk with local chefs, forage in the Galil, and taste foods of Yemen, Morocco, Iran, Eastern Europe, even Tripoli (Libya)
Explore Piemonte, a paradise for wine lovers and home of the Slow Food movement. Cooking & mixology glasses, winery and market tours, chocolate workshop, guided tasting tour of Genova, cheese tastings, and a summer truffle hunt in the woods.
With more coming for 2020!
Tour Customer Testimonials
Want More Information?
For questions, reservations, and a complete itinerary, visit my contact page or send an email to spice@alizagreen.com
- Culinary Tour Blog Posts -
Glossy black olives in hand-woven raffia basket, Fes medina
Multicolored olives for sale in the Fes medina
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.
Steaming chickpeas slow-cooked with gelatin-rich calves feet–one of the most delicious dishes of the entire trip at Dar Naji Restaurant in Rabat.
Vegetable tajine with preserved lemons and violet olives
Assorted almond cookies at Cafe Maure, Rabat
Fresh pink garlic Fes medina
Fresh cardoons, stalks of a plant closely related to the artichoke, were in season as were small, tender fresh green fava beans in the smell plastic bags on the side of the photo.
Donkeys work hard in the Fes medina
Fragrant herbs for royal tea, Fes medina
Chicken B’Stilla, a complex dish fit for celebrations, at Palais Amani, Fes medina,
Selection of spices for Ras el Hanout, rooftop of La Sagesse, Marrakech
Traditional stone mill for crushing argan nuts
Basket laden with spices, herbs, dyes, and other specialties at La Sagesse, Marrakech
Lamb and vegetable tajine t’faya at Le Jardin, Marrakech
Newly picked breakfast radishes and craquelines at Domaine Val d’Argan organic winery
Learning to make Moroccan breads at Chez Pierre in the Dades Gorge