March 28, 2010

Zingerman's Zing Zang Zingari

For years I have heard about this oasis of all things delicious in Ann Arbor, Michigan. A Deli, no less, in the historic district on the north end of downtown on Detroit Street.

It's an old Victorian brick, with a neon sign in the window and lots of crazy sign writing with a line out the door wrapped around the side of the building, especially on Saturdays. It's bumper to bumper inside, not just with people, but with cheese cases, stuffed with some of the most delectable and rare cheeses one can find this side of Europe. There's a bread station filled to the gills with maybe 10 types of fresh bread or more with someone there to slice a taste for you. A swinging deli with proper pumpernickel to sandwich one's pastrami, offers and suggests of the best drinks to go with, such as true cream soda and ginger ale. Walls of truly hand-picked extra virgin olive oil labels, fabulous balsamic vinegars, and someone there to help you decide what to taste and what to choose. There are spices, marmalades, crackers, cookies, coffee cakes, etc. etc. Knowing what I know, it was like visiting a museum of the best food products in the world and I was hungry. I was told by people in the know to call my order in, in order to get it faster. I did just that and within minutes I was paying for my sandwich, while someone not only recommended what I should drink with it, but went and got it and popped the top for me with an old fashioned bottle opener. Zingerman's Deli. The only deli in the world that has as much interest in it's customer as the customer has in it.

My sandwich was handed to me in a recycled bag with the Zingerman script all over it. I unfolded more paper, reading almost like a bottle of Dr. Bronner's soap, from the sandwich. Something to the tune of, "we go to all ends of the earth to bring this highly intelligent sandwich to your lips," or something to that nature. And that's how I felt. Like someone cared, understood that I want to eat well-prepared, delicious, unadulterated food. My experience was exaggeratedly good, psychedelic alnmost. Big flavor. Just the right combo of fixings, accompanied by the perfect pickle crunch and washed down with a real vanilla and cane sugar cream soda.

Do you know how I know when something is good? I feel nourished. I don't feel overly-full. I feel...satiated. I wandered to the cafe next door to find something else equally fun to eat. After all, I considered myself on a culinary adventure. I wanted more. I didn't need more, but I wanted it. I was sensually fed just by looking at the beautiful chocolates, appreciating the texture of the coconutty macaroons and the smell of the just-roasted espresso of choice.

I had already been hanging around the ZCOB [Zingerman's Community of Businesses] for a few days. Instead of duplicating their deli success, the owners decided to empower their own hardworking, inspired and trained managers to come up with good ideas and take them forward under the Zing label. True to form and quality, this now includes a full-on artisan bakehouse, gelato, creamery, conscious coffee roasting, catering, candy shop and, last but not least, food tours. (Thank god there's mail order.)

But it doesn't stop there. Now Zingerman's has an all-American restaurant called The Roadhouse, serving "the best of" from around the country. My father's fried catfish recipe is on the menu, as well as the best grits I have ever eaten (from Anson Mills). It was love at first bite. Tears came to my eyes as I registered that unmistaken real corn flavor that I so loved at my grandmother's table.

Ari Weinsweig, founder and owner of Zingerman's since 1982 along with Paul Saginaw, knows good food. We have known each other upwards of 10-12 years, mostly meeting in Italy at SlowFood events or trips sponsored by Old Ways Preservation and Trust. We would walk the aisles tasting cheeses, olive oils, whatever we deemed worthy. He has also brought a group of people to Tuscany and visited my program with one of his food tours. The purpose of my trip to Ann Arbor was to talk about just that. What sort of trips could we collaborate on? I must say, I get very excited about working with people with such big ideas. It's a successful model, this Zing Train. I sat in on a planning and vision meeting that our friends in Washington could learn a thing or two from. Ari and Paul have bold ideas and opinions, along with the various managers that have the courage to listen to each other and work things through to the best end. This kind of communication keeps the mission of giving great service in all their venues creed.

Sitting with Ari one morning over coffee in the Cafe', he spoke to everyone by name mostly and pinching the cheeks of babes..
young and younger. He'd make a great politician. At one point, he yelled out, 'how ya doin Clay? Anything I can do for ya?' I turned around and he was talking not to a customer, but an employee. If your boss is asking you how you are, then how can you not ask the customer with genuine concern, how he or she is? A product of good parenting..or shall we say management. He shuffled through every code red and green sheet, finding out who was happy and who was not and why. Greens by far outweighed the reds. The reds only really pinkish. No concern was left unturned.

I came away thinking that this was a huge domestic culinary adventure for anyone wishing to see locally what can be done with a food passion. Many things sold here are no doubt imported. Ideas being some of them. Knowing how to make good gelato, good cheese, or good bread is learned from the old world. Yet, how could they be delicious and true if not using local milk or made on the spot with the freshest first-quality ingredients? Zingerman's has a vision of goodness. Ari's book, A Guide to Good Eating gives sensible information around the simple facts. Eat good fresh food. Not unlike Michael Pollen's new line, "Don't eat anything your great grandmother wouldn't recognize as food".

Zingaro is the Italian word for 'gypsy'. The plural is zingari. I couldn't help but put two and two together. Zing + Ari = a band of gypsies, but in the truest sense of the word. The band of gypsies there at Zingerman's is one solid group of cultural creatives. Anyone interested in visiting should high-tail it there before they morph into new intelligent life forms. Stay tuned if you are interested in joining a band of Zingaris on the road to rich and exotic food cultures around the world. It's guaranteed to be a Zing fest.

March 23, 2010

The Journey ~ Poem by Mary Oliver

One day you finally knew
what you had to do, and began,
though the voices around you
kept shouting
their bad advice--
though the whole house
began to tremble
and you felt the old tug
at your ankles.
"Mend my life!"
each voice cried.
But you didn't stop.
You knew what you had to do,
though the wind pried
with its stiff fingers
at the very foundations,
though their melancholy
was terrible.
It was already late
enough, and a wild night,
and the road full of fallen
branches and stones.
But little by little,
as you left their voices behind,
the stars began to burn
through the sheets of clouds,
and there was a new voice
which you slowly
recognized as your own,
that kept you company
as you strode deeper and deeper
into the world,
determined to do
the only thing you could do--
determined to save
the only life you could save.

Mary Oliver

March 22, 2010

Travel: Finding the Courage to Take a Leap

Why do we travel? We want to escape. Learn. Relax. We want to experience life differently than the everyday. We want to take the time to nurture ourselves; alone or with loved ones, and meet strangers who don’t know anything about us at all. It’s a chance to get away from our habitual patterns. Experience new or hidden territory within. The great unknown and unexplored, or just untended tender parts of ourselves in a fun way, reflected by a bigger world.

Something happens to me when I even think about traveling. Something close to mischievous. My appetite swells and I become ravenous for the road. An easeful smile comes over my face, when I think of who I will see, what I will eat and the general relaxed feeling a certain cultural atmosphere gives me. It’s like a massage of the senses. A total turn on. If I were to have an addiction, this I imagine, is what one feels like. Because if I couldn’t travel, I would feel...bound.

Of course maybe not everyone loves traveling. The romance for the old days of exploration is hardly what it once was. Albeit treacherous, there was a sense of adventure exploring the unknown as the intrepid, unstoppable traveler. Now, we are dealing with a different sense of the unpredictable just to get places we already know are friendly.

Yet, the risk is NOT in getting on a plane, although it may seem so. The real risk is what it takes to say YES. It’s time for ME to take some time for mySELF. " As you strode deeper into the world, determined to do the only thing you could do~determined to save the only life you could save". (The Journey. Mary Oliver; New and Selected Poems Volume One, 1992)

A wise man (my former husband) would say, "find reasons to do things, not reasons not to do things," whenever I was ambivalent about making a decision, which was often. After a while, it started to sink in. I’m beginning to believe that being hesitant is part of being human. As if venturing out into the unknown still has the fear of the Neanderthal. "Something is going to get me." Rather than, "I’m going to get something." In reality both is true. "I’m going to get it, if it doesn’t get me first." Anything can happen at any time. There are no guarantees. Life is uncertain. So what does that mean? Should we live in fear or should we live in courage? We are not living if we stay safe and protected or hold ourselves back. So, if we live with courage, what are we going to get? That’s the million dollar open-ended question. We don’t know. But at least there is the element of surprise. What’s behind door number one? We are a curious species. That’s how we made it as far as discovering fire. At least someone thought out of the box, used his or her creativity. Someone was motivated and more than likely…hungry.

How can we find ways to open ourselves up to the unexpected opportunities and connections that might take our life in a completely new direction? Trusting in this impetus to go, instead of looking for reasons to stay—whether it be timing or expense or hesitation?

18 years ago I decided that I wanted to take the leap and learn a new language. I was 35. It was a rather unexpected, high-pitched voice that came to me when I asked myself, "What is it that you really want to do?" And this voice just sprang from who knows where... "Study Italian!" I questioned the voice, but paid attention the next day when I ran into a well-known Italian Professor quite by accident and I asked her if I could audit her class at the University. She agreed. One week later I was studying Italian. At the same time, doors went flying open and red carpets were unfurling. From saying YES to that, I took a trip to Italy that spring and on the first day, my business was born. Today, my life’s work has become holding the space for others to take journeys into new tastes and textures and ways of seeing. For myself, traveling and connecting through food is what sets my inner gyroscope twirling like a dervish. I find home, a delicate balanced tender spot, keeping my seat while moving; not unlike meditation, where we stop to let the world swirl around us.

Having the possibility to be mindful, inside or outside, moving or still, is my idea of making the most of this life. Bringing more meaning into my belly not only creates more joy, it inspires me to be more alive and creative in the every day. Conversations have more depth. My cooking has more to offer. My relationships are happier because I have tended to what moves me. I have more to give, because I am rich with experience. I had a chance to shmooze with humanity, break bread, share a smile and remember what this living thing is all about: seeing our similarities, rather than our differences.

No longer questioning who we are, we "find our place in the family of things."

March 17, 2010

Tributes to Sandro Benini from previous participants of La Cucina al Focolare

Thank you everyone for sending in such heartfelt condolences. Sandro's family will be very touched as am I.

Peggy - It has been a little over 5 years since Sue and I attended your class in Tuscany and had the pleasure of meeting Sandro. Strangely enough, we were talking to friends about our experience just 2 weeks ago. As is always the case when we discuss the cooking experience, we quickly came to mention Sandro's bakery, his personal story and our great honor to have him join us at the closing supper. I know that you have had many students over the years and I am sure that many if not all clearly remember Sandro's performance.

You might recall that I related the fact that in Japan many artisans are awarded the honor of being designated a National Treasure. Clearly, Sandro was and is a National Treasure for us all. His memory lives with us all.


Dear Peggy - I had dinner last night with Karen Miller and she was so saddened at Sandro's death. Myself, not having had the wonderful opportunity to know him (or his bakery),I read your tribute to him with tears coming. We both recognize what a loss he is to you personally and to all your past and future travelers. Our condolences. Peggy Skornia

"That was such a nice piece on Sandro--I remember him so clearly. I have some great shots of our graduation with him singing( as i am sure so many people do) So sorry-I know how much you will miss him-like family for you.
BB"(Brenda Bacchi)

----Hi Peggy so sorry to hear about Sandro. He made our trip so enjoyable. Rooz Hopp

Peggy - It has been a little over 5 years since Sue and I attended your class in Tuscany and had the pleasure of meeting Sandro. Strangely enough, we were talking to friends about our experience just 2 weeks ago. As is always the case when we discuss the cooking experience, we quickly came to mention Sandro's bakery, his personal story and our great honor to have him join us at the closing supper. I know that you have had many students over the years and I am sure that many if not all clearly remember Sandro's performance.

You might recall that I related the fact that in Japan many artisans are awarded the honor of being designated a National Treasure. Clearly, Sandro was and is a National Treasure for us all. His memory lives with us all.

Paul Revere

I sent this to the others that attended your cooking school in Tuscany with Michael and I. We are so saddened by Sandro’s passing and your writings about your adventures with him was amazing. We all remember his bakery and being there on that special day as well as his singing at our final dinner. Those memories will be in our hearts forever. Take care.

With heartfelt condolences.

Lynne Walker


I remember Sandro very fondly.
He shared his work, home and beautiful voice with the group in 1999.

I was going through an unexpected loss during my trip to Tuscany and was also in heartache.
It touched my heart and brought tears to my eyes when he sang to you on our final evening.

I am sure that you miss him deeply,


Hello from Eleanor and Chris Larsen -we were at your wonderful school April 1997. So sorry to hear about Sandro-he was one of many highlights of our week with you. We still also talk about the farmer who made the cheese and dancing in the barnyard. Enjoyed seeing you on gourmet travels. Looks like ya'll were having a great time. Eleanor


Thanks so much for this story on Sandro. I did your program about 14 years ago and my memory of the day with Sandro was exactly as you described it..

I will never forget the visit to the Forno, his home in the back, the amazing spread he had for us, the fantastic view of the Tuscan hills from his chalet and the beauty of his voice at the Gala dinner. I cried when I heard it then and reading about it now still brings chills to my spine.

I need to get back over there with you and bring my Dad and my wife.

Take care,
Chris Hodges

I know you lost a great friend, I play his CD at all of fundraising dinner events, Sorry, He is in my thoughts. Mick Wilz

Dear Peggy,
I was heartbroken seeing your email.
I was in Tuscany, "Class of '99" I guess I was & have a lot of the pictures of the bakery and Sandro singing to us the last evening. I am truly sorry you lost this wonderful, sweet man at such a young age. Your Culinary Adventure was one of the highlights of my life and left to many more trips back to Italy. I have taken several sets of friends back to Cibreo.
Continued success,
Karen Tobia


Thank you for sharing the sad news about Sandro. We will never forget him. I just got out our pictures of him from our visit with you at La Cucina al Focolare in 2000. The visit to the bakery and his overwhelming hospitality at brunch were impressive enough. But when he showed up in white tie and tails at our dinner and cemented himself in our hearts and memories with his incredible voice, I knew this was a unique experience, to be savored forever - and it has been. In every retelling of our week with you, the story of Sandro features prominently. Thank you for introducing us to him.

We have been back to Italy 3 times since then, the last time for a month, in which we stayed at a farm outside of Vicenza and drove from the Dolomites to Ravenna to Cinque Terre and most everywhere in between. It is a marvelous country with warm, genuine, unforgettable people. Thanks for helping us to appreciate it.

Jack and Pat Meckler
Charlotte, NC USA

Dear Peggy,

I didn't hear about Sandro. I am so very sorry. He was the loveliest man and I don't think I will ever forget his singing for us in the wine cellar. He was an original. I am so so sorry. What a loss. But what a life! I am glad I have his CD.

Sally Schneider, NY, NY

Hello Peggy,
I am so sorry to hear about Sandro. That was one of the highligts of my trip in Tuscany. I do hope someone is continuing on with his "bakery". I know that's not what the call them in Italy, but I am blanking out on the right word.
I was very envious of you when I read about your trip with David Whyte, what a marvelous adventure that would have been. I have read a couple of his books and love his insight and perspective on things.Since I am so close to Santa Barbara, I would love to be able to see you when you are in Southern California. What is your schedule going to be like? Tell me all about it.

My trips with you in Italy and Morocco were some of the best trips I have ever taken, the inspire me still. Do let me know what your schedule will be.

Un abrazzo,
Monica Sullivan


Frittata has become one of my favorite things to make. It's simple, easy and quick, and uses up savory bits of this and that for a tasty dish. The fresher the eggs, the better. While staying in California I collected fresh eggs everyday. A filmmaker friend was coming for lunch, so we thought to film from the gathering of the eggs to the finished frittata.

Frittata Californiana

6 eggs
1/2 cup of milk
a drizzle of olive oil
1/2 cup of grated parmigiano reggiano
1 shallot, chopped fine
1 yellow pepper, diced
(any bits of left over cheese, goat, blue or otherwise, in this case I used a cup or so of homemade spinach pasta)
a few sprigs of fresh thyme, leaves separated from the stems
salt and pepper to taste

Whisk together eggs, milk and parmigiano, salt and pepper. In an non-stick pan, saute' shallot in olive oil, adding a pinch of fresh thyme. Add chopped fresh pepper and saute until semi-soft. Add bits and pieces of your tasty leftovers. Add egg mixture and stir around
gently to incorporate the flavor base of shallot and pepper. Add leftover pasta, spread around. Add a small handful of grated parmigiano and a few leaves of thyme. Cook on top of the stove on a low flame until the egg pulls away from the pan on the sides. At this point, put it under the broiler at 500F in the oven. Let it cook for a few minutes until the frittata starts to puff and turn golden. At this point, it should be cooked through. Take pan out of the oven and cool for just a minute. You should be able to give the pan a shake and loosen the frittata right on to a serving plate. Serve hot!

March 15, 2010

A Feast for the Senses- Santa Barbara March 1, 2010

Flying from snow covered hills in Colorado to blossoming trees in California, was a joy. Not to mention, to bask in Santa Barbara's charming, seemingly Feng Shui perfection. Mountains in the back, water in the front, makes this seaside town a pleasure to spend time in, no doubt live.

One of my best friends, Kim Schiffer, invited me to come and teach Moroccan cooking classes. Kim traveled with me to Morocco in 2006. A talented chef and one of the most generous women that I know, Kim has a nurturing way with food and a great disposition. Her catering company called 'Fresh Foods', has earned her a great reputation, not only for pulling off a wedding of 400 like it was a piece of cake, but also for putting on fabulous dinner parties. Her friend, Valerie Rice, was inspired by this and consequently took her own love of cooking more seriously and decided to increase her education by bringing chefs to her own door. I was impressed with her set up; a home learning environment with a fabulous kitchen, sweet garden and great wine cellar in neighboring posh, Montecito. Valerie calls her gatherings as well as her blog,' Eat-Drink-Garden.' Subscribe and see who's on next. The chef before me was my dear friend Benedetta Vitali from Ristorante Zibbibo, in Florence.

Spending time with Valerie walking through her garden and talking to her about our mutual passion for food was just what I love to do. We had a great time sharing stories, hiking the hills and shopping at the market to get ready for the class. By the time her friends arrived, I had become one as well. I love to teach, especially when their are enthusiastic students, which is not hard with an 'Omar Sharif' in hand; a cocktail that I co-created to 'open' the senses for our Moroccan journey.

Here is a short and sweet video of our class. A big thanks to Kim and Valerie for making my trip so deliciously enjoyable.

March 5, 2010

A Note from Landscape Architect, David Michael

I met David in Morocco a few years ago. We have collaborated on a few projects, one being bringing people to his traditional vernacular gardens at his adobe home outside of Marrakech. He recently wrote me about his experience in the Alpujarra in southern Spain, when he noticed I would be doing a program there in October. It was so poetic, I asked him if I could post it.

Hello Peggy.

I hope you are well.

The post regarding your new Andalusian adventure was an interesting surprise for me. As it happens I was once spending a lot of time in the Alpujarra- mapping, measuring, and generally documenting the ancient vernacular irrigation system that flows down from the snow fed pools up in the Sierra Nevadas to the pueblo Trevelez then through Busquistar, Portugos, Ferreriola, Pitres, Orgiva, Velez de Benaudalla, Lobres, to Solembra where it empties into the Mediterranean. From the Chestnut groves down to the sugarcane fields. At one point, thanks to grant funding, I was based in Granada (lived up in the Albaicin) and spent a year wandering those paths along the channels in those mountains- and started making more forays down into Morocco.

As you know, Ferreriola is a tiny, beautiful little rambling pueblo, with many reward walks on the paths out from it. As I recall, up the path towards the iron spring (which will make your teeth hurt), there is a little building where farmers shell the almonds they harvest. Farther up, on the main road as it passes through Portugos, there is the/a communal wine press, etc. where locals take their personal harvests to do batches for home use- it is a nice design with the juice running down a channel in the floor and spilling into a reservoir in the room below. And be careful that the old ladies don't spit chestnut bits all over you when they speak! Their apron pockets will be stocked full of nuts. Such things might be happening in October while you're there.

And in Granada YOU MUST go up and enjoy some flamenco in the Sacromonte Caves (also a larger decent public stage up there with scheduled shows). It doesn't need to be expensive and there is a surprising amount of variety.


p.s. If you get over near Jerez, hit the market in the morning- it is one of the best- great seafood and produce under the same roof. And you can load up on Fina and sherry while you're in town.


It's people like David that have added richness to my programs over the years. As I have always said, it's about relationship.
Thank you David.

March 2, 2010

with Kim Schiffer and Peggy Markel
October 20-28, 2011

In the Alpujarras mountains of Spain, in the village of Ferreirola, lies the beautiful country house and retreat center of Casa Ana. On this culinary adventure we invite you to celebrate the abundance of the harvest. We will gather herbs on mountain walks, harvest vegetables from the garden, cook wild asparagus in casuelas, make authentic paella, feast on tapas, make romesco sauce for spring onions, roast a seven hour lamb w/pistachio pesto, taste wonderful Spanish wines.
We’ll explore the culture of Andalucia with visits to the fabulous fruit and vegetable market in Malaga and in the bodegas of the Sierra Nevada mountain villages. Lastly, we will spend two days in the historic city of Granada including a visit to the fabled Alhambra Palace.

The Detailed Program
Note that guests arrive on 10/19 and spend one evening at a hotel of their choosing in Malaga. The program begins the next morning, on 10/20. 

DAY ONE: Mercado, Museum, and Trek to Alpujarras destination of Casa Ana.

Morning: You will meet Kim Schiffer and Peggy Markel, your chefs and cooking teachers and Anne Hunt, owner of Casa Ana. They will be your guides around the fabulous Malaga market where you will buy fruit and vegetables, meats and fish for the program.
Afternoon: Malaga was the birthplace of the great artist Pablo Picasso. We’ll visit the Picasso Museum, an old palace that houses a permanent collection of his work.
From there, we’ll take the scenic drive along the coast then up into the mountains to Casa Ana. We will stop in a seaside village for a taste of local seafood along the Mediterranean first.

DAY TWO: Hike and Afternoon Baking Class

In the morning Anne will take you through the almond groves to a hidden natural spring where we can collect pure mountain drinking water. We will also have our first glimpse of the ancient terraces and mule paths, built centuries ago by the Moors, and the traditional village threshing grounds that dot the hillsides.

We will have lunch at Casa Ana and in the afternoon. Kim and Peggy will teach a baking class with culinary treats such as Almond-Olive Oil Cake w/Candies Kumquats and Tangerines, Port Scented Flan and Anise Cookies.
Dinner at Casa Ana.

DAY THREE: Cooking Class

In the morning, Kim and Peggy will give a short demonstration cooking class making food we will serve at lunch.
In the afternoon chefs and students will prepare a sumptuous Spanish dinner. Seasonal specialties might include Chicken w/Saffron, Peppers w/Maldon Salt, Albondigas with Almonds Sauce, Cheesecake w/Pine Nut Glaze.

DAY FOUR: Herb Walk and Cooking Class

In the morning, renowned herbologist Julio Donat will take us into the mountains to pick wild herb for our cooking. He will also tell us about the uses of herbs in traditional medicine.

In the afternoon we will cook an exciting variety of Tapas.

DAY FIVE: Field Trip and Picnic

In the morning we will go to the village of Pampaneira in the Poqueira Valley. We will visit the wonderful bodegas there to sample the local cheeses, fortified wines and Jamon Serrano for which the area is famous. From Pampaneira we will take a picnic lunch to the beautiful Poqueira River gorge. Lunch could include a Fig and Walnut Tapenade with cheese and local bread, Two Bean and Olive Salad, and an Almond Torte.
Dinner at Casa Ana.

DAY SIX: Cooking class

A free morning or come with Anne on a two-hour hike.
In the afternoon, Francsco Lillo will take you out onto the terrace to cook the perfect paella on an open fire. We will sample traditional side dishes as well. After dinner we will relax to the beautiful music of flamenco guitar under the stars. Live performance.

DAY SEVEN: Granada, Hammam and Francisco’s Bodega

After breakfast we will leave Casa Ana and travel to Granada. We will check into our hotel, shop and explore and meet in the afternoon at the traditional Arab Baths. As we soak in the relaxing hot baths, we are soothed by the scent of neroli oil and soft Andalous style music.
In the evening, Francisco Lillo invites us to dinner at his bodega, ‘La Oliva,’ with an opportunity to sample a wonderful range of gourmet delicacies, olive oils, cheeses and wine.

DAY EIGHT: Alhambra and Wine Tasting

After breakfast we will head to the fabulous 13th century Alhambra (Red Castle); the last stronghold of the Moorish rulers in Spain, with its palaces, fountains, shady courtyards and gardens- a feast for the soul and one of the wonders of the world.
We will have lunch nearby. There will be time to explore the old city of Granada with its shops and squares, cathedral and Moroccan quarter.

In the afternoon we will visit La Carte des Vinsbodega where Juan Antonio Barato will offer a wine tasting with great wines from several regions of Spain.
Our last meal together we will celebrate at a local tapas bar.

DAY NINE: Departure Day
We will provide transportation in the morning to Malaga. Drive time approximately 90 minutes from Granda to Malaga.

Price: EUR 2,975 including accommodations (based on sharing a room with one other person), meals and wines, tuition, excursions and airpot transfers.

The price does not include: flights, airport transfer on arrival day, hotel or dinner on arrival day. Single accommodations are available for a supplement- please contact us for prices. Numbers will be limited to 12 so don’t hesitate to sign up!

To book a place on any of our cooking holidays or for more information contact:

Peggy at Peggy Markel’s Culinary Adventures at Or Kim at

Consider dovetailing your Spain trip with Morocco.
This year they are back to back!
Spain October 21-28.
Morocco October 31-7 November.