SUMMER 2011 PROGRAM ITINERARY
ITINERARY:
June 6: San Francisco to Oaxaca, Mexico
Depart San Francisco for Oaxaca, Mexico. You will be met at the airport and transported to the hotel. Enjoy a walking tour of Oaxaca and a group dinner. (D)
June 8: Instituto Cultural Oaxaca
The ICO will provide an orientation to Oaxaca and a Spanish Language “cooking terminology” workshop in the afternoon, lunch included. (L)
June 8-9: Casa de los Sabores cooking school
Students will receive instruction from Pilar Cabrera regarding corn products – masa, tortillas, tlayudas, etc. You will also visit a mill and a market. Students will enjoy the “fruits” of their labor. (L or D)
June 10-11: Cooking Classes at the ICO*
These hands-on workshops focus on the production of four of Oaxaca's famous moles, the savory sauces used in a variety of dishes. The group will also have Spanish classes from 1-2:30pm both days. (L or D)
June 12: Free Day
Optional out-of-town trips are usually arranged by the ICO on weekends.
June 13: Free Time and Afternoon Spanish Class
The morning will be free for rest and exploration. Today we will also have Spanish classes in the late afternoon.
June 14: Casa de los Sabores cooking school
Students will receive instruction from Pilar Cabrera regarding chiles – fresh and dried; salsas, stuffed, etc. tlayudas, etc. (L or D)
June 15-16: El Topil Restaurant**
Students will receive instruction from Soledad Diaz, chef/owner of El Topil Restaurant, a beloved Oaxacan restaurant, in the cooking of local specialities. Today we will conclude our Spanish studies with the final two hours of class in the late afternoon. (L or D)
June 17: Ocotlan, Mexico
Students will take a full day field trip to the Ocotlan Market and the Real Minero Mezcal Distillery, where they will observe the mescal-making process from field to finished product. (L)
June 18-19: Oaxaca, Mexico
Free days. Students have the option of visiting local markets on their own, or joining one of the ICO’s optional tours.
June 20: Seasons of My Heart cooking school
Students will receive instruction from Susanna Trilling on the art of Barbacoa/goat cooking underground, and will also visit Yagul (an acheological site) and a Mezcal factory. (L or D)
June 21: Seasons of My Heart cooking school
Traditional Oaxacan cheese making class with Silvia, lecture and cooking class at SOMH cooking school. (L or D)
June 22-23: Pastries with Angela Esparza and Menu Classes with Jose Luis **
Students will alternate between the two courses offered. The pastry classes focus on learning to make local sweets and treats with Pastry Chef Angela Esparza. Jose Luis, chef at El Teatro Culinario, is known for putting a gourmet twist on the local cuisine. He and his chef assistants will guide students in making some of his signature dishes. (L)
June 24: Free day, Group Dinner
Free day. Final day to enjoy tastes of Oaxaca. Tonight there will be a group “farewell” dinner.
June 25: Depart , Arrive in San Francisco
Students will be transferred to the airport to return to San Francisco.
* To maximize individual attention, the group will be split in half. Group 1 will meet only in the morning on 6/10 and only in the afternoon on 6/11. Group 2 will have the opposite schedule.
** The group will be split in half and students will alternate. One group will have a full day with and the other a day off.
** Due to limited space, the group will be divided in two. Each student will attend the pastry class for one full day and the other day will attend the Menu class.
Important Note: Trip itinerary is subject to change!
PLEASE NOTE : If you have health issues which could be exacerbated by international travel, please consult with your physician before enrolling in this program.
|
