Two new Travcoa culinary tours in September, 2011 that focus on regions celebrated for their rich culinary traditions. Each all-inclusive adventure balances the destination's history, culture and adventure with hands-on food and wine experiences.
El Segundo, CA, March 24, 2011 - Luxury tour operator Travcoa has announced the introduction of two new, small-group culinary tours for autumn, 2011 focused on the culinary pleasures of the Iberian Peninsula and Southeast Asia. Travelers on each culinary tour will explore local markets, learn the nuances of authentic regional dishes, and experience some of the world's most celebrated cuisines through cooking classes plus visits to small, local restaurants and well-known, fine-dining establishments.
Culinary Asia is a 15-day culinary tour beginning September 10, 2011 and delving deep into the culinary heritage of Singapore, Bangkok, Chiang Mai and Hong Kong. Designed and led by veteran Travcoa Travel Director Amber Medkiff, this culinary tour will uncover the unique spices, ancient secrets and modern techniques used in preparing each region's distinctive delicacies through cooking classes at famous schools in each destination. The itinerary also includes comprehensive daily sightseeing and special events such as a private visit to the renowned Prasart Museum in Bangkok, an elephant trekking adventure to visit the indigenous tribes in Northern Thailand and an outdoor Tai Chi class in Hong Kong. Hotels for Culinary Asia are some of the world's top addresses including the famed Raffles Hotel Singapore, the Mandarin Oriental, Bangkok, the Four Seasons Resort Chiang Mai and The Peninsula Hong Kong. The all-inclusive land price for Culinary Asia is $9,995 per person, based on double occupancy. Details of the Culinary Asia culinary tour can be found at http://www.travcoa.com/culinary-asia .
Flavors of Iberia is a 19-day culinary tour adventure through Portugal and Spain to experience the diversity of excellent food and wines on the Iberian Peninsula. Departing on August 31, 2011 the culinary tour will be guided by Travcoa's popular Argentinean Travel Director Marta Luna. Flavors of Iberia first explores the history and culinary delicacies of Portugal's capital city, Lisbon, the famous Porto region and the Douro Valley sampling Portugal's finest cheeses, olives and wines throughout the culinary tour. Guests will then venture into Northern Spain to discover the history and distinctive cuisines of the medieval Basque towns of Baiona, Santiago de Compostela and San Sebastian before concluding in vibrant Barcelona. Daily sightseeing highlights include wine tastings, a private cruise on the Douro River, privately guided tours of the pilgrimage sites and fishing villages along the route a plus a privately guided visit to the Guggenheim Museum in Bilbao. Accommodations are in a variety of the region's top properties, from boutique luxury hotels such as Lisbon's Lapa Palace and Barcelona's El Palace, to the modern Gran Hotel Domine in Bilbao and three elegant, historic Spanish paradores. The all-inclusive land price for Flavors of Iberia culinary tour is $15,995 per person based on double occupancy. Details of the Flavors of Iberia culinary tour can be found at http://www.travcoa.com/flavors-of-iberia .
For more information and reservations contact Travcoa at 800-992-2005 or visit http://www.travcoa.com .
About Travcoa
Travcoa has been leading luxury adventures and in-depth explorations of the world's most interesting destinations since 1954 and offers three types of travel experiences around the globe: small-group Escorted Journeys with comprehensive itineraries and guided by professional Travel Directors; pre-designed and priced Independent Journeys for travelers who prefer an exclusive traveling party and departure date; and bespoke Tailor-Made Journeys crafted specifically to individual traveler specifications. For more information and to order a brochure visit http://www.travcoa.com or call (800) 992-2005.
Contact:
Perry Lungmus
Travcoa
100 N Sepulveda
Suite 1700
El Segundo, CA 90245
(800) 992-2005
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