Home Based Travel Agent - June 2008 - (Page 29)

International Thorn Park Country House, Clare Valley, Australia Classes are a combination of hands-on participation and demonstration with rotating guest chefs. Prices vary from $450 to $675 per person (double/twin share) for threeday packages. Host David Hay can accommodate a small group (minimum four people) and develop a customized program. Call 011-8-8843-4304, e-mail stay@thornpark. com.au or visit www.thornpark.com.au. Inn at Coyote Mountain, Coyote Mountain, Costa Rica Set in a nature preserve in the Costa Rican jungle, this is the only property in Central America offering a culinary vacation program. A three-day, three-night package costs $750 per person and includes instructions, accommodations, three meals daily and trips to a farmer’s market and a coffee farm. Call 902-482-8360, e-mail info@cerrocoyote. com or visit www.cerrocoyote.com. Ritz Paris—Ritz Escoffier School, Paris Cooking lessons and dinner are a winning combination at The Manor on Golden Pond in New Hampshire Greenbrier—the show was taped on location there. Students prepare the menu, then enjoy the fruits of their labor with a glass of specially selected wine. Adult classes are $208 per class; kids’ classes are $98 per class. Accommodations are additional. Call 800228-5049, e-mail cooking school@greenbrier.com or visit www.greenbrier.com. Blackberry Farm, Walland, TN guests enjoy the food, along with wine chosen from a guest vintner’s private cellar. For information, call 800-557-8864, e-mail foodandwine@blackberryfarm.com or visit www.blackberryfarm.com. The Washington Hotel, Washington Island, WI At Ecole Ritz Escoffier (the Ritz Escoffier School, named after Auguste Escoffier, the hotel’s first head chef), students can choose from courses of varying levels, lengths and types, from a two-hour fruit and vegetable pairing class to a 2.5-day bread-baking and Viennese pastries training course. Groups can have tailor-made courses designed for them. The costs of the courses are separate from accommodations. Call 011-33-014316-3050, e-mail ecole@ritzparis.com or visit www.ritzparis.com. Four Seasons Resort Bali at Jimbaran Bay, Bali, Indonesia Rated “America’s Number 1 Small Hotel” by both Travel + Leisure and Zagat, Blackberry Farm showcases cuisine made with heirloom produce, artisan cheese and free-range organic meats, all produced on the farm. With past instructors such as Todd English and Dean Fearing, this has become a first-rate culinary destination. Guest chefs demonstrate their skills and The focus of the cuisine here is that it’s local and sustainable. Room rates start at $89 per night; the best accommodations, Captain Ben Johnson’s Home, are $800 for two nights June-September, $1,000/week (Sunday through Sunday). Discounts are available in conjunction with the class. Private and custom classes are available for groups of up to 10. Call 920-847-2169, e-mail info@thewashingtonhotel.com or visit www.thewashingtonhotel.com. Guests here can learn to cook Balinese cuisine (such as chicken satay, pickled vegetables, grilled red snapper wrapped in banana leaf and Balinese pumpkin treat), spa cuisine and Asian cuisine, which includes an optional market tour. The three-hour classes take place in an air-conditioned, state-of-the-art kitchen housing a large, kidney-shaped, black granite preparation unit with induction hot plates. There’s no additional cost to guests. Call 800-819-5053 HB or visit www.fourseasons.com. JUNE 2008 Home-BasedTravelAgent 29 http://www.thornpark.com.au http://www.cerrocoyote.com http://www.ritzparis.com http://www.blackberryfarm.com http://www.greenbrier.com http://www.thewashingtonhotel.com http://www.fourseasons.com

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Home Based Travel Agent - June 2008 Contents Editor's Note Publisher's Note Your Lifeline Agent Spotlight New Technology Industry News Hot Deals Indentifying Agents Delivering Documents Culinary Vacations Pacific Northwest Cover Story: Cruising Scandinavia Agent Access New Products

Home Based Travel Agent - June 2008

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