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A Food and Wine tour of Lyon and the Rhône Valley

A Food and Wine tour of Lyon and the Rhône Valley

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Published by Kris Chislett
Radius Workshops is pleased to present our second Lyon Food and Wine Tour. The tour will take place June 13-20, 2011. The group will spend five days in and around Lyon and two days on excursions to the vineyards of Beaujolais, Côtes du Rhône and Burgundy. Our voyage will be a Tour de Force of eating and drinking but also a seminar on food culture and society. We will attend cooking demonstrations, kitchen tours, visit the glorious food markets and participate in cooking classes. We will explore some of the best wine producing regions in the world, and sample the wine and the cuisine of the area.
Radius Workshops is pleased to present our second Lyon Food and Wine Tour. The tour will take place June 13-20, 2011. The group will spend five days in and around Lyon and two days on excursions to the vineyards of Beaujolais, Côtes du Rhône and Burgundy. Our voyage will be a Tour de Force of eating and drinking but also a seminar on food culture and society. We will attend cooking demonstrations, kitchen tours, visit the glorious food markets and participate in cooking classes. We will explore some of the best wine producing regions in the world, and sample the wine and the cuisine of the area.

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Published by: Kris Chislett on Apr 19, 2011
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08/17/2011

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Presents
 A Food and Wine tour of Lyon and the Rhône Valley
 
June 13-20, 2011
 
Radius Workshops
is pleased to present our second
Lyon Food and Wine Tour 
. The tour will take place June 13-20, 2011. The group will spend five days in and around Lyon and two days on excursions to the vineyards of 
Beaujolais
,
Côtes
du
Rhône
and
Burgundy 
. Our voyage will be a
Tour de Force
of eating and drinking but also a seminar on foodculture and society. We will attend cooking demonstrations, kitchen tours, visit the glorious food markets andparticipate in cooking classes.We will explore some of the best wine producing regions in the world, and sample the wine and the cuisine of the area.
 
 
Tour Leaders
Frederick Brown
, director, will be leading this tour. He has worked as a chef and culinary
professional in the United States and in Europe for more than 15 years. Fred’s love of all
things gastronomic and his mastery of craft make him a knowledgeable, enthusiastic guide.Fred has worked as a chef in New York City, Italy, France and Finland. He has also taughtcooking and assisted in the production of food andwine events for
Bon Appétit 
 
Magazine
. He brings abroad knowledge of food and food culture inaddition to his formidable culinary skills. Fredbelieves in the use of local artisanal products andproduce and will guide the group through theunparalleled markets of Lyon, to Michellen Startemples of Gastronomy and to the
 petit bouchon
 
that preserve the cuisine de ‘
grand-
mères lyonnaises’ 
. We will incorporate localguides, chefs and wine experts to make this trip an unforgettable andinformative experience.
Georges Dos Santos
Georges will be our sommelier and guide for ourexcursions into wine country. Georges is one of theforemost experts on wine and food culture in Lyon.
 
From
the Toronto Star 
 
LYON, France
Georges Dos Santos cracks open his15th bottle of wine of the day and serves up a smorgasbord of tasty advice along with a healthy helping of crisp, cold Chardonnay. At his fingertips are dozens of wine tomes, gourmet magazines and 
hundreds of business cards from his favourite local restaurants. There’s
also a stack of « the bible of Lyon »
the Lyon Restaurants guide
 which Dos Santos hands out religiously.His tiny shop, Antic Wine, in the historic heart of Lyon, is more than just an eclectic place to come for wines and free tastings.
It’s a crucial first stop for visitors looking to get their bearings in what’s
billed as
‘ 
the culinary capital of 
France‘ 
. Dos Santos knows the food and wine of Lyon as well as [anyone]. More than 4,000 bottles of wine linethe walls and cram the cellar af his historic shop on coble-
stoned rue du Bœuf. “This area is unique ,” says DosSantos. ‘”If you go to Bordeaux, all you can drink 
is Bordeaux. If you go to Paris
well, there's no (sic.) vineyards.We're the only town in the world with three (wine-growing regions) within 30
minutes.” 
 
 
 
Louise Freshman Brown
 Louise, co-director, will act as our Arts guide, directing us to some of the dozens of museums, andto some of the incomparable renaissance, medieval and gothic architectural sites that dot themetropolis. In 1998 Lyon was made an UNESCO World Heritage site and is comparable only toVenice in the preservation of entire areas of medieval art and architecture.
Louise, a painter and mixed medium artist, work has beenfeatured in museum exhibitions and galleries throughout theUnited States and Europe. Her solo exhibitions include; PiirtoGallery, Helsinki, Finland, Everson Museum, Syracuse, NY,The Jacksonville Museum of Contemporary Art, Jacksonville,FL, The Deland Museum of Art, DeLand, FL, and MoniqueGoldstrom Gallery, NYC.
 
She is a professor of art at The University of North Florida, Jacksonville, FL whereshe has been recognized for excellence in teaching and scholarship. In 2005 shereceived the Outstanding Faculty ScholarshipAward and the Distinguished ProfessorAward in 2007.
 
Lyon
Commercial, industrialand banking powerhousefor the past 500 years,grand old Lyon is the focalpoint of a prosperous urban area of almost two million people,France
’s second
-largest urban area, Lyon boasts outstanding artmuseums, a dynamic cultural life, a busy clubbing and drinkingscene, not to mention a thriving university and fantasticshopping. Lyon has many of the same charms as Paris-- greatopera, chic shops, river cruises, world-class museums and even atall, 1893 metal structure that looks like the Eiffel Tower. ButLyon is older than Paris, has more Roman ruins and, as localresidents will tell you, better food.
In Lyon, gastronomy is second nature, part of local identity…
 Whether you were born and bred in Lyon, or came to love it as ahometown later on, whether you are a student there, work there orare just visiting, you will be captivated by the art of good living. InLyon they worship good cuisine. The Lyonaisse believe that cookingcreates social links between cultures, professionals, and evengenerations.
Lyon’s
culinary tradition has been handed down overthe centuries like a genetic predisposition. This tradition has carriedon developing, through the various chefs
’ genius
and inspiration.

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