Tina Wasserman Culinary Trip

October 3-11, 2018

 

Click HERE for the registration form

 

Day 1: Wednesday, October 3

 

Arrive in Israel!

 

Transfer from Ben Gurion Airport to the hotel according to your arrival time.

 

Welcome and Opening Dinner:  “Exploring the Past, Present, and Future of Israel Through Food" with Avihai Tsabari, culinary expert and owner of Via Sabra

 

Overnight:  Jerusalem- Mamilla Hotel

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Day 2: Thursday, October 4

The Land of Milk and Honey

 

Breakfast at the hotel

 

Neot Kedumim: The Biblical Landscape Reserve in Israel, embodies the power of the landscape that helped shape the values of the Bible and provides a rich vocabulary for expressing them.  Enjoy a biblical cooking workshop and a morning snack.

 

Machane Yehuda market "tasting tour"- Enjoy the hustle and bustle with all the rich fragrances, colors and sounds this market has to offer as Jerusalemites prepare for Shabbat. The tour will include a stop at the legendary Azura restaurant.

 

East and West Jewish Food Traditions with experts Osama Dalal, a young Arab Chef, and Shmil Holland, one of Jerusalem’s most well-known chefs whose inspiration comes from his grandmother’s stories and Eastern European recipes. Make Jerusalem Kugel in Shmil’s kitchen and talk about Ashkenazic, Sephardic, Arab, Israeli, and Jewish Food.

 


Dinner at HaSadna or similar, a restaurant that embodies the term “Israel Cuisine!”

 

Overnight: Jerusalem- Mamilla Hotel

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Day 3: Wednesday, October 5

Breaking Bread in Jerusalem

 

Breakfast at the hotel

 

Experience Jerusalem’s Old City in a unique way through a Tastes of Jerusalem tour. Tour traditional and off-the-beaten track sites and winding alleyways in the Old City of Jerusalem while stopping for tastes of Jerusalem delicacies such as the famous etrog juice, a Jerusalem beigele, chumus at Lina’s, baklava, k’nafae…

 

Lunch in East Jerusalem with a chef involved in the Chef’s for Peace project

 

Prepare for Shabbat

 

Kabbalat Shabbat with a local congregation to focus us on moving from the chol (ordinary) to the kodesh (holy)

Shabbat Dinner

 

Overnight:  Jerusalem-Mamilla Hotel

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Day 4: Saturday, October 6

Shabbat Tastes and Treats

 

Breakfast at the hotel

 

Morning walk in the Sataf Nature preserve

 

Halva and Tehina tasting at Alyasmin in Abu Ghosh - get ready to be wowed!

 

Picnic lunch of the favorite Shabbat foods eaten in Israel- cholent, jachnun, and more

 

At the Sea Horse Winery for wine tasting at one of the area’s best boutique wineries.

 

Drive South with a stop at Kornmehl organic goat cheese farm, set among views of the desert hills, the faces remnants terraces belonging to an ancient farm that is over 5,000 years old.

After arriving in the Beresheet hotel, do Havdalah overlooking the Ramon Crater.

 

Dinner at Beresheet

 

Overnight: Mitzpe Ramon-Beresheet Hotel

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Day 5: Sunday, October 7

Hamotzi Lehem Min Haaretz- Bringing Forth Bread from the Earth

 

Breakfast at the hotel

 

Set out from the hotel in the Overland, an all-terrain vehicle with huge windows which has been designed using modular construction

 

Shirat HaMidbar- In the sand dunes lies a unique organic farm which grows medicinal herbs and spices, Moroccan Argan trees, grapes, and a colorful orchard.

 

Kadesh Barne’a  - Here in the arid desert a miracle of agriculture takes place with cherry tomatoes. Meet the farmer and see what has been achieved through technology.

 

Lasha Desert Bread Workshop- Bringing Forth Bread from the Earth- Bake bread and connect to the desert and to the spiritual with Hadas who will tell you her story.

 

Lunch: Cook together in the Overland’s fold-out kitchen.

 

Visit the Nabatean Spice route at Avdat, which is over 2,000 years old.

 

Dinner at the hotel

 

Overnight: Mitzpe Ramon-Beresheet Hotel

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Day 6: Monday, October 8

To Market, to Market 

 

Breakfast at the hotel

 

Stop for coffee at Segev Shalom to meet women who preserve Bedouin culture and will talk about desert life and cooking in Bedouin culture.

 

Continue to Tel Aviv. Enjoy the rest of the day in a guided Market to Market Tour of the Levinsky and Carmel Markets and taste your way through the city.

 

Check into the hotel

 

Dinner at HaBasta

 

Overnight: Tel Aviv- Royal Beach Hotel

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Day 7: Tuesday, October 9

The Food of the Future

 

Food does not exist in a vacuum and it serves as a reflection of other societal factors.  To understand the societal context for the creativity of Israeli cuisine, take a Graffiti Tour of Tel Aviv’s Florentine neighborhood, a study in transition and contrasts- trendy establishments exist side by side near original Mom & Pop stores. With multidisciplinary artist and educator Shirel Horovitz, study the vibrant street art scene.

 

Together with Janna Gur, an Israeli food writer, editor and cook book author and an expert on Israeli and Jewish cuisine, survey the future trends related to food in Israel:

  •  Lunch at Tel Aviv’s “Street Food
  • Visit a garden on the roof of the Dizengoff Center which provides produce to some of Tel Aviv’s restaurant. 
  • Meet some of the hosts of “Eat With”, an Israeli start-up that facilitates bringing people into each other’s homes to serve a huge variety of menus. 
  • Tour one of Tel Aviv’s new markets and think about how they relate to the many other older markets you’ve visited.

 

Dinner on your own - we’ll give you a list of suggestions and make reservations for you.

 

Overnight: Tel Aviv-Royal Beach Hotel

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Day 8: Wednesday, October 10

Abundance

 

Breakfast at the hotel

 

Visit the very special Tulip Winery in Kfar Tikva, Village of Hope.  The winery employs the developmentally disabled adults who live in Kfar Tikva and produces excellent wines.

 

At one of the Kibbutzim in the area, meet date growers and learn about the centrality of the date to Israeli culture and cuisine.

 

Visit Beit Habad Haarbeli, a family-owned olive oil press.  Conditions permitting, pick olives, meet the family, see the process of making olive oil, and taste the olive oil.  Have lunch in their rustic restaurant.


Cooking Workshop- Together with your hosts in their private home, prepare traditional Druze Galilean dishes and then enjoy the feast you create.  Learn about Druze culture and history from your hosts and from the food you eat.


Overnight: North-Galilion Hotel

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Day 9: Thursday, October 11

“Location, Location, Location!”

 

Breakfast at the hotel

Start the morning on the shore of the Kinneret (Sea of Galilee) talking to a fisherman whose family has fished this lake for generations.  Get to know St. Peter’s Fish and how it came to symbolize the area.

 

Visit the Rimonim Chef Program in Tiberias for a participatory cooking demo with instructors and students of the program.  Students come from all parts of Israeli society and you’ll have a chance to speak with them about their lives and future careers. 

 

Falafel lunch in Tiberias, on your own

 

Drive to Nazareth for dessert and taste the local treasures- coffee, tehina, spices, and sweets.

 

Closing dinner at Rama’s Kitchen, nestled in the Judean hills in the community of Nataf.  The restaurant was burned down during a widespread fire in 2015 but has been rebuilt and carries on the legend of Rama’s meals and vision.

 

To airport

L’hitraot!

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Costing

  • Price per person in a Double Room: $5100
  • Supplement for a single room: $1550

 

Click HERE for the registration form

 

Included:
• Transportation throughout the trip for all programmed activities
• Transfers upon arrival to Tel Aviv
• Group transfer to Ben Gurion Airport at the culmination of the program
• Services of a licensed Tour Guide throughout the trip
• Hotels throughout the trip including breakfast: North- Galilion-Garden Rooms; Jerusalem- Mamilla Hotel- Executive Room;  Mitzpe Ramon- Beresheet-Desert View Room; Tel Aviv- Royal Beach- Bella Vista Special Room; Meal as indicated in the itinerary 
• All site entry fees and activities in the itinerary

Not included:
• Travel insurance (recommended)
• Tips for tour guide and drivers

 

Terms of Payment:
• A deposit of $500 will be charged upon registration
• Balance due one month before the trip
• The above rate is valid for payment made by wire transfer, check, or cash.
Wire transfer: 
IBAN: IL31-0204-6100-0000-0497-766
SWIFT: MIZBILIT
Mizrach Tefahot (20) Bank, Branch 461, Account #497766
Via Sabra LTD
• Additional 2% will be added for credit card payments.

Price:*
500 $
Single deposit. Invoice for the balance will be sent when due.
Price:*
1000 $
Double room deposit. Invoice for the balance will be sent when due.
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Cancellation Policy:

• For cancellations up to 90 days prior, the penalty will be $500.00 US per person (the deposit)

• For 89 to 60 days prior to departure the penalty will be 20% of the total tour cost per person

• For 59 to 30 days prior to departure the penalty will be 50% of the total tour cost per person

• For 29 to 8 days prior to departure the penalty will be 75% of the total tour cost per person

• For 7 to 0 days prior to departure the penalty will be 100% of the total tour cost per person