Travel with Karen

Small group tours to Europe with Culinary Instructor Karen Gros

Culinary Journey to Greece

Posted by on Sep 8, 2014 in Greece: Athens & the Greek isles, Travel with Karen | 0 comments

Culinary Journey to Greece

It is said that the Mediterranean diet is the healthiest in the world.  In the Mediterranean, the people say that the Greeks have the healthiest diet.  It surely has something to do with olives, fish, vegetables and herbs… Join me on an exciting culinary journey to Greece, where authentic dishes such as these await your palate … With our culinary guide we’ll track down the best souvlaki in Athens Photo courtesy of Culinary Backstreets   Each time you order a Greek salad, they will ask if you want feta (from Crete) or the local island cheese. This is a Greek salad...

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Santorini island, Greece

Posted by on Sep 8, 2014 in Greece: Athens & the Greek isles, Travel with Karen | 0 comments

Santorini island, Greece

No doubt the most visually stunning and dramatic Greek island, Santorini is at both elegant and charming.  Voted as the world’s best island for 2011 by the readers of Travel & Leisure, this Cycladic Island offers one of the Aegean’s most unusual landscapes.  The island’s official name is Thira, although the medieval name – a corruption of “St. Irene”, left behind by the Italians – is most commonly used today. With its unique blend of sulphur, salt and water, 120 miles southwest of mainland Greece, Santorini is the world’s largest inhabited...

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Greek island of Sifnos

Posted by on Sep 7, 2014 in Greece: Athens & the Greek isles, Travel with Karen | 0 comments

Greek island of Sifnos

Welcome to the quiet island of Sifnos.  A small, hilly island popular with walkers and known for its pottery, poets, and chefs, Sifnos offers charming villages to explore, and terraced countryside dotted with ancient towers to roam.  In ancient times, Sifnos was renowned for its gold mines.  The islanders paid yearly homage to the Delphic sanctuary of Apollo with a solid gold egg.  One year they sent a gilded rock instead, incurring Apollo’s curse.  The gold mines were flooded, and the island became ruined; and from then on was known as sifnos, meaning “empty.” Villages...

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Pure Vermont Maple Syrup

Posted by on Oct 29, 2013 in Travel with Karen | 0 comments

Pure Vermont Maple Syrup

Did you know it takes approximately 40 gallons of maple sap to make one gallon of syrup?  Each sugar maple tree produces an average one-quart of syrup per year.   “Sugar season”, as it’s referred to by Vermonters, is only 6-8 weeks, February – April. I’m a purist, and have eschewed fake syrups, such as Aunt Jemina’s, since I was in college.  We’ve been buying Uncle Luke’s Grade A Dark Amber from Sam’s Club from the time we moved to Arkansas, and have been enjoying it rather well.  But, my daughter and I recently had the opportunity to experience true...

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Gourmet leisure cruise in the bay of Cancale

Posted by on Aug 2, 2013 in Normandy & Brittany, Travel with Karen | 0 comments

Gourmet leisure cruise in the bay of Cancale

What better way to experience Brittany than from the sea? We join Captain Jérôme for a gourmet leisure cruise aboard his traditional fishing boat to experience Brittany as authentically as possible ~ from the sea ~ with an epicurean picnic reflecting authentic Breton fare paired with chilled Muscadet. For those who wish to participate, the captain instructs how to master the sails; or, you may simply sit back & observe.   L’An Durzunel, a traditional wooden single-mast lugger boat, was built as a replica of an ancient fishing vessel Looking beyond the canvas sail to the rocks...

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AOP Camembert cheese in Normandy

Posted by on Aug 2, 2013 in Normandy & Brittany, Travel with Karen | 0 comments

AOP Camembert cheese in Normandy

As with most food items today, there is a traditional or artisanal product, as well as industrial products (in the case of Camembert, the industrial creamery giant Président, as well as others, produce pasteurized, machine-made Camembert). During my Normandy & Brittany tour, we savored a tour & tasting at Réo (orginally known Réaux), one of the last remaining traditional producers of Camembert cheese. Réaux AOC Camembert cheese and crème fraîche made from raw cow’s milk. Due to USDA regulation, all camembert found in the United States has been pasteurized. To be granted...

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