A potpourri of culinary and cultural activities, highlighting what makes Oaxaca a gastronomic gemstone.
CHEF'S INTENSIVE COURSE
JUNE 15-21
Learning the secrets and main techniques from the Oaxacan Cuisine. Chefs or advanced cooks only!
MUSHROOM FORAGING COURSE
JULY 19-24
The Northern mountain range of the Sierra Madre has a moist micro-climate perfect for producing many types of wild mushrooms. On this Course we gather mushrooms in the mornings and turn them into delectable treats with the local cocineras in the afternoon.
RUTA DE VINO Y QUESO
JULY 27-AUGUST 05
Combining two very exciting places on the cutting edge of Mexican cheese and wine culture- Querétaro and Baja California. Using the picturesque setting of San Miguel Allende as a home base we will follow the route of Querétaro cheese makers, then continue on to Ensenada and Valle de Guadalupe to explore the fabulous seafood and wine!
BARCELONA + SOUTH
SEPTEMBER 8-17
Fabulous Andalusion cuisine! Cook in Barcelona, travel south to sample Vermouth, cavas, priorat reds, sherrys from Jerez and manzanilla de Cádiz!
BARCELONA + NORTH
SEPTEMBER 29-OCTOBER 09
Cook in Barcelona, exploring Catalán cusine! Basque country ingredients, Pintxos in San Sebastian! Dalí in Cadaqués, art in Bilbao and coastal beauty!
DIA DE MUERTOS COURSE
OCTOBER 26-NOVEMBER 03
Seven-days of learning about this wonderful traditional holiday that is literally a feast for the eyes as well as a gastronomical experience. We do hands-on classes in traditional chocolate, bread and mole making, plus build an altar.
