Canada-Cuba Farmer to Farmer
TASTE OF CUBA TOUR
November 24 to December 8th, 2008
here to read Meeting
the real Cuba, face to face
Pamela Irving, The Edmonton Journal, Aug 13, 2008
here to read Why don't we
have gardens like this?
MacLean's Magazine, Sept
here to read CUBA!
Vancouver Chef Christophe, Chefs' News, April
Click here to read Chefs mix it up in
Cuba this winter!
Chefs' News, October
here to read From
Living Magazine cover story, April
CL's Food Editor Elizabeth
prize-winning cookbook author
us to explore the
back roads, farms and
markets of Cuba! Learn the legend of ajiaco soup and other
authentic local cuisines. Have a hands-on learning experience in
a chef-to-chef exchange!
aromas and flavors of Cuba's cuisine are a convergence of the
island's Aboriginal, African, Chinese, Jewish, French and Spanish
We'll sample traditional dishes prepared with
centuries-old recipes up to the most contemporary interpretations.
partner is Asociacion Culinaria de Cuba - the Cuban Culinary
Association. In Cuba's most historic cities, we will gather at
elegant Casas del Chef to spend an afternoon with chefs from top local
restaurants learning about and tasting the cuisine typical to each
region. We'll explore prestigious paladards such as
Habana’s Cocina de Liliam and La Guarderia. We'll
street vendors, hotel kitchens and homes honoring the traditions of the
cocina (kitchen) and expanding on them.
New words and dishes will enter your culinary vocabulary such
lechón, puerco asado (roasted and flame cooked pork),
tachinos, chatinos, mariquitas, tostones (all made from green
plantains) congrí (rice with red beans), moros y cristianos
(rice and black beans), picadillo a la habanera (ground beef in tomato
sauce), yuca con mojo (cassava in a sauce of oil, garlic and bitter
orange), malanga (a root vegetable), tamales and many
more. The Cuban sweet tooth honed by centuries of sugar
each meal includes special desserts.
Our cultural program will complement your understanding of the cuisine
by introducing you to music, dance and art of the Cuban people.
Limited to 25 persons, this tour will be of interest to anyone
professionally or personally involved with food: cooks, foodies,
restaurateurs, food writers and others in the cuisine sector and their
invited guests who wish to understand the cuisine and enjoy the music,
dance and art of the Cuban people. (If food professionals,
Americans can travel under General License.)
Brochure: Click here for a
of the Taste of Cuba Tour brochure.
Click here for a PDF
of the Taste of Cuba Tour itinerary.
"in Cuba" costs per person for the 2009 Taste of Cuba Tour are
CAD based on two sharing and
all taxes, all hotels (7
nights in 5
star, 7 nights in country hotels), all meals (except 2 lunches and
dinners in Havana), transportation, transfers,
guide, full translation, an 8 day tour and a flight from Santiago
de Cuba to Havana. Does not
include air fare between Canada and Cuba,
airport departure taxes, optional travel insurance, beverages
(including bottled water) and gratuities. Single surcharge
of $335 applies. I will gladly put people in touch
who wish to discuss sharing a room.
We can also make all your air bookings with our affiliated travel
agents - our prices are very competitive! Per person deposit of
$500 CAD payable on booking, balance due October 1, 2008. Sorry,
Canada Cuba Farmer to
attain goals we share for our food system – an abundant
supply of fresh, local, high quality, safe, nutritious and sustainably
produced food options – we need informed consumers, good public policy,
and a vibrant farming community.
Unfortunately, as Canadians move farther from their rural roots, key
issues of food policy take a back seat.
special two week Cooks’ Tour, organized under the auspices of the
Canada Cuba Farmer to Farmer Project, will introduce
food professionals not only to the cuisine of Cuba but also to
the remarkable success Cuba has had in
rebuilding its community agriculture capacity from the ground up in
only a decade.
the collapse of the former Soviet Union, Cuba’s agriculture was based
on large scale, high-input monoculture. Today, Cuba is a world
community-based agriculture, urban farming and organic production
methods. Cuban farmers are respected. Food policy is
did this tiny nation achieve such dramatic transformations in its food
production system? What are the lessons for communities?
- 3 days in the 5
star all inclusive Melia Varadero Hotel on Varadero Beach
- 8 days touring
the backroads, farmers markets and farms of Cuba - seeing the
countryside and meeting the peopl who grow and prepare the food.
- 1 night in 5
star Melia Santiago Hotel in Santiago de Cuba, Cuba’s Caribbean port
- 3 nights in
Havana’s 5 star historic Hotel Nacional on the Malecon (seawall) on the
edge of Havana's old city.
download a copy of the Taste of Cuba Brochure, click here:
To download a copy of the Taste of Cuba Delegate Form, click
here: Delegate Form
To download a copy of the Taste of Cuba Program, click here:
More about Canadian
R. Holm, who escorts each tour
And many thanks to Bill Siegel for the
use of his great photos!