On a dreary, grey, late autumn day, I found myself daydreaming about trips I would like to take. I always try to combine my solo travels with local food and wine experiences as food – the way it is produced, prepared, consumed and shared – transcends all boundaries of language and culture, and binds us all together. Here are 3 trips that are occupying my mind right now.
On Rue Tatin
A number of years ago, I read Susan Herrmann Loomis’ On Rue Tatin: Living and Cooking in a French Town. I couldn’t put it down, reading late into the night about her adventures restoring an old convent and discovering the way of life in a small town in Normandy. Ever since, I have longed to visit her home-cum-cooking school of the same name in Louviers. The idea of staying in the village, cooking in an actual home, dining with travelers from around the world, meeting local farmers, producers and artisans, visiting the markets and learning from Susan’s vast experience is so appealing to me. A one-week, late summer program, cooking with local, seasonal produce, would be a dream come true for me.
Trout Point Lodge
I have a confession to make: although I have lived my entire life in Canada, I have never visited the Maritimes. But when I do, Trout Point Lodge will be at the top of my list! This amazing eco-wilderness resort is situated on 100 acres of forest, surrounded by water on three sides. Seafood cooking classes cover sustainability issues, techniques such as curing and smoking, and wine pairing. Field trips include visits to the coast to learn how to select ingredients. An autumn week in one of their beautiful, luxuriously rustic fireplace suites, combined with a fine culinary learning experience, incredible seafood and wine, and I would be in heaven.
Slow Cooking Positano Oh, Italy…could there be a country that is more passionate about their food and wine? I yearn to experience it first hand in the Slow Cooking Positano 8-day, hands-on cooking program. To spend my days working with local, seasonal ingredients, learning to make the Neapolitan pizza that I adore, visiting the local markets and meeting the artisans, meandering throughthe village, attending olive oil and wine tastings, sailing along the Amalfi coast, making mozzarella, then falling asleep in a seaside villa surrounded by lemon groves, organic gardens and bougainvillea…this would be sheer bliss.
Culinary Solo Travel As a solo traveler, I have actually never participated in a group tour, preferring instead to set my own course and pace. These particular trips, however, are different. Each offers a unique learning experience taught by experts in their fields, as well as the opportunity to be immersed in the local culture and landscape.Each represents to me the fulfillment of a dream. And each would be utterly delicious in its' own way.