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Epicurean Exchange Culinary Travel

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Mexico
San Miguel de Allende
Epicurean Exchange Culinary Travel

Epicurean Exchange Culinary Travel: Experience our world through food traditions, cuisine, culture.
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Hands-on Cooking Classes, Corporate Team Building, Cooking Demos for Private Functions; local, domestic and international culinary tours.

21/08/2024

TUSCANY AWAITS!
September 28 - October 5, 2024

San Gimignano / Florence / Siena / Pisa / Lucca

Join Chef Charlie for our upcoming Tuscan tour! Autumn is a spectacular time to visit! The weather is great, crowds are down and the landscapes are stunning!

We have one double-shared room available. Check out our stellar itinerary and pack your bags!

www.epexculinarytravel.com/tuscany

12/06/2024

BOM DÍA ☀️
de Lisboa, Portugal 🇵🇹

BIG NEWS! Epicurean Exchange Culinary Travel (me) is developing a new tour here in Portugal for 2025!

If interested, let me know! It’s going to be spectacular!

05/05/2024

Hola Instagram Followers!

I’m creating a new Epicurean Exchange Culinary Travel account

Please follow me here to be a part of all our future travel adventures!

It will begin with our tour of Puglia, Italy next week! Don’t miss any of the fun! Thanks!

– Chef Charlie

04/05/2024

SIMPLE WINS

2 hour group transfer from Chiquila to Cancún. Front seat, A/C, comfortable! This travel day is starting out well!

04/05/2024

Leaving Holbox; sorry to go!

04/05/2024

ADIOS HOLBOX! 😉

03/05/2024

FINAL SUNRISE ☀️

Pre-dawn departure tomorrow after an incredible month here on Isla Holbox! Up early for one last beach walk and to catch the sunrise! I’m going to miss this place!

01/05/2024

PORT D’HERCULE, MONACO
(Hercules Port)

Visited during our Côte d’Azur tours, we enjoy Sunday Brunch on the harbor.

We conclude the day just over the Italian border, in Ventimiglia, for gelato before returning to our villa in Chateauneuf de Grasse.

01/05/2024

ARNO AT SUNSET

Florence, Italy

01/05/2024

PONTE SANTA TRINITA

Statue on the “Holy Trinity” bridge, Florence, Italy. Original construction began in 1566.

01/05/2024

EARTH ANGEL

One of my all-time, favorite people Lynda Phillippi! A member of my new chosen family. Her support of me over the past year has been immensely helpful. Forever grateful!

27/04/2024

CHEF XAVIER NETRY

French baker Xavier Netry, from Boulangerie Utopie, has just won the 31st annual Best Baguette competition in Paris.

Netry’s baguette won out of 173 shortlisted for the competition.

By winning this award, he not only gets to supply President Macron with his bread, but also pockets the sum of €4,000 - a prize which will be presented to him by the Mayor of Paris, Anne Hidalgo, on May 7, during the annual Bread Festival.

24/04/2024

NEW ORLEANS, LA, USA

New Orleans – America’s #1 Food City – is also one of the world's most fascinating cities; a unique melting pot of culture, food and music!

Join Chef Charlie and Epicurean Exchange Culinary Travel as we discover one of America's most culturally and historically-rich destinations!

2025 will be our 6th travel season here, and we look forward to introducing our guests to the city and the greater South Louisiana region. Like no one else can!

We have 2 travel weeks to choose from:

March 9 - 15, 2025
March 16 - 22, 2025

Check the dates, your calendars and grab a friend for an experience of a lifetime! Space is limited!

https://epexculinarytravel.com/new-orleans-march-9-to-15-2025/

20/04/2024

TRAVEL THE WORLD…WITH ME!
“Feeding the Mind, Nourishing the Soul”

For over 15 years, I have led exclusive tours to incredible food and wine destinations with my company, Epicurean Exchange Culinary Travel!

Having taught cooking for over 25 years, I am passionate about sharing my love for great food and wine with care, enthusiasm and professionalism!

As my winemaker friend Steven Kent Mirassou once said, “winemakers exist to sell wine,” and I exist to share the world with my traveling guests.

Preview our meticulously curated offerings to Burgundy and the Côte d’Azur, France; Tuscany and Puglia, Italy; San Miguel de Allende, Mexico, and New Orleans and Charleston!

Visit our website which details upcoming travel dates, trip highlights, day-to-day itineraries, and costs!

If you’ve thought about traveling with us, now is the time. For those new to who we are, take a look and let me know if you have any questions! Here to help in anyway I can!

We are actively booking for fall 2024 and 2025! I look forward to the possibility of traveling together soon!

– Chef Charlie

www.epexculinarytravel.com

11/04/2024

BURGUNDY, FRANCE TOUR
October 5-12, 2024

Marigny-le-Cahouet / Chablis / Vézelay / Dijon /
Flavigny-sur-Ozerain / Semur-en-Auxois / Beaune

Join Epicurean Exchange Culinary Travel for a spectacular week of food, wine, market and cooking experiences in the heart of France – Bourgogne! Late fall in Burgundy is grand; weather is perfect and the landscape – beautiful!

Live in the country in a 400-year-old farmhouse; visit to local villages, including iconic Dijon and Flavigny-sur-Ozerain, where the movie, Chocolat, was filmed.

Daily excursions to visit the wine regions of Beaujolais, Chablis and Beaune. Cooking classes with local chefs preparing icon dishes of the region and a chocolate workshop to make classic confections!

All this in one spectacular week! We have just 4 double-shared spaces available! BOOKING NOW! Don't miss out!

Here is the link for more information and registration details:

https://epexculinarytravel.com/burgundy-oct-5-to-12-2024/

12/02/2024

SHRIMP ETOUFFEE

Tomorrow is Mardi Gras! If you can't make it to New Orleans, the next best thing is to celebrate by preparing an iconic Crescent City dish.

I have been fortunate to learn how to make a great Gumbo and Etouffée by some of the best chefs in New Orleans during our annual tour visits.

Étouffée is similar to Gumbo; they are both Cajun; begin with a roux, and contain the "holy trinity" (onion, celery, green pepper), but that's where the similarities end.

Étouffée is thicker, having a gravy-like consistency; the roux is blonde, and contains shrimp or crawfish. Gumbo is thinner, like a soup; the roux is darker, and contains andouille, shellfish and chicken. Both served with red beans and rice.

4 ounces unsalted butter
1/2 cup all-purpose flour
2 onions, cut into a 1/2-inch dice
2 ribs celery, cut into a 1/2-inch dice
1 green bell pepper, cut into a 1/2-inch dice
3 cloves garlic, minced
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon paprika
1/8 teaspoon Crystal hot sauce
2 cups shrimp or fish stock – warmed
2 pounds (12 count) shrimp, peeled and deveined
1/2 cup green onions, thinly sliced
8 cups prepared red beans and white rice

• In a large skillet, melt the butter. Stir in flour and continue to stir constantly over low heat until this roux mixture reaches a tan caramel color, about 10 – 15 minutes.
• Add the onions, celery, bell pepper and garlic, Cook over low heat for 15 – 20 minutes. Add the salt, peppers, paprika, hot sauce and stir until combined.
• Add the stock and bring mixture to a boil. Reduce the heat and simmer, add the raw shrimp and green onions. Cook for 6 minutes, until the shrimp are cooked completely, but not overdone.
• Serve over white rice.

Serves 6

06/02/2024

LOVE: Give. Receive. Self. ❤️

11/12/2023

25 Most Beautiful Cities in the World

29/11/2023

Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino originated in San Francisco in the late 1800’s and is traditionally made from the catch of the day

29/11/2023

Epicurean–Global–Exchange is a source of information and inspiration pertaining to cooking, travel and an array of lifestyle topics.

20/10/2023

The beginning to another day. Let’s get started…

Dirección

San Miguel De Allende

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https://www.epexculinarytravel.com/, http://www.epicureanglobalexchange.com/

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Videos

BOM DÍA ☀️ de Lisboa, Portugal 🇵🇹 BIG NEWS! Epicurean Exchange Culinary Travel (me) is developing a new tour here in Portugal for 2025! If interested, let me know! It’s going to be spectacular!

LAISSEZ LE BON TEMPS ROULER! Happy Mardi Gras to all our friends in New Orleans! See you all on Sunday!

Sharing a 2019 Ghielmetti Vineyard “Pet Nat” 2019 Ghielmetti Vineyards “Pet Nat”.

Celebrating the end of the 2021 harvest.

LINEAGE WINE: Harvest

THE HANDS OF A MASTER. Our Italian friend, Anna Bini, still teaches cooking classes in Florence. Our Tuscany travelers / students have been fortunate to learn pasta / ravioli making from this amazing teacher. Her life story continues, and is one that books are written about. I can only imagine all the gatherings of people these talented hands have fed! Ecco una vita incredibile ben vissuta, Anna! Looking forward to our return in 2022! epexculinarytravel.com

HARVEST @ BOKISCH VINEYARDS, LODI. All over the world, winemakers are managing their harvest “war room” schedules: checking ripeness, sugar, PH and acidity levels. Monitoring weather and temperatures and making critical decisions that will affect their 2021 vintages. The perfect time to visit Bokisch vineyards and see their operation in full swing! Here, the next vintage of Tempranillo is beginning its journey to the bottle and eventually our tables! Learn more about our engaging local day trips, and join us for a close-to-home Epicurean Exchange Culinary Travel experience! https://epexculinarytravel.com

DINNER’S SERVED.

MORE PAELLA FUN! Never gets old. Every establishment has its own version and the variations are endless!

HUMAN TOWERS.

HARVEST.

PAELLA.

SANT CARLES DE LA RÀPITA, Catalonia, Spain. Bulls are totemic elements in the counties around the River Ebro and they define the region’s festivals. The flaming horns of the bouembolat constitute an explosion of sound and light that is one of the most defining aspects of the festival. The bou cap- llaçat is a medieval tradition in which a bull tied at the head runs along a long rope, recalling the ceremony of the nuptial bull. The bulls in the ring and loose in the streets complete the celebration.

PANZEROTTI. A popular street food from Bari, Puglia. Panzerotti is dough stuffed with tomato and mozzarella and deep fried. Prepared in a family kitchen / courtyard and served to the public - and tourists, like us!

Cleaning Sardines

Palazzolo Acreide, Sicily. Cleaning locally-caught sardines - the staple of Sicily cuisine. We see so much on our culinary travels!

Making Orecchiette

PUGLIA. Italy's Undiscovered Southern Coast Chef Charlie making Orecchiette (attempting to), "little ears", the quintessential pasta of Puglia. Join us to learn this a SO much more during our Puglia, Italy tour, May 12 - 19, 2019! Learn more and book your reservation: www.epicureanexchange.com/puglia-2019

TUSCANY, ITALY 2019 CULINARY TOUR

PUGLIA, ITALY CULINARY TOUR 2019

Join Epicurean Exchange Culinary Travel's Puglia Tour 2019

MORNING ON THE PROMENADE DES ANGLAISE. French Riviera

Take a quiet moment; click play, view full screen, and relax as you motor down the Promenade des Anglaise on a warm autumn morning! We could do this together on our Provence Culinary Tour when we head to the Cours Saleya Market in Vieux Nice for our market tour and cooking class with Rosa Jackson of Les Petits Farcis! Just one of the amazing outings we offer during this extraordinary week! Check it out: www.epicureanexchange.com/provence-france-2018

Burgundy countryside.

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Agencia de viajes

Our Story

LEARN. At Epicurean Exchange cooking is an obsession. From learning how to select the freshest ingredients to thoughtfully preparing a recipe to soulfully sharing a meal at a communal table, we take great pride in teaching individuals and groups to enjoy the process of preparing and savoring a meal. Whether you are looking to acquire new skills or hone existing ones, we encourage you to come learn with us.

EXPLORE. We believe to fully appreciate the art of cooking one should experience it from a global perspective. Each of our travel itineraries is meticulously infused with authentic culinary experiences and unique cultural interactions with the goal that each traveler feel like a local. Join us on one of our upcoming journeys and tastewhat the world has to offer.

INSPIRE. Hosting private and corporate events is one of our specialties. As a pioneer in using team-cooking exercises to mirror real workplace challenges, we help groups build stronger bonds, improved communications, and enhanced problem-solving skills. Since 1999, Epicurean Exchange has specialized in dynamic cooking events for businesses and organizations, with over 300 clients participating in our programs.