Culinary Israel behind the Scenes: a hands-on experience in the land of milk and honey

January 16-25, 2020

Joel Solish's Behind the Isaeli Culinary Scenes 

 

 

Register HERE!!!!

 

 

Trip Details

Date of tour: January 16-25, 2020
Number of participants: 12-18
Number of guides: 1

 

Day 1: Thursday, January 16

 

Hamotzi Lehem min Haaretz- Bringing Forth Bread from the Earth.

 

Arrive in Israel

 

Depart the airport and drive to Jerusalem. Cocktail opening welcome at the rooftop of Mamilla hotel. (weather permitting)

 

Check in to the hotel

 

 

Evening tour of Machane Yehuda- the place to go if you really want to get the feel for Jerusalem. In this market place, you can meet people of all nationalities, religions, and ages.

 

Market night vibe – street food, beer tasting and bar hopping at Machne Yehuda.

 

Overnight: Arthur Hotel, Jerusalem

 

 

Day 2: Friday, January 17

 

Shabbat Flavor

 

Breakfast at the hotel

 

 

Experience Jerusalem’s Old City in a unique way through our 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, Hummus at Lina’s, baklava, k’nafae…

 

Challah baking (Traditional Jewish bread) One of the highlights of Jewish family tradition. You’ll be hosted at an orthodox home and learn what it is all about.

 

Enjoy Shabbat dinner in an authentic and intimate dining experience in the home of a Jerusalemite to savor what an Israeli Friday night dinner is all about.

 

Overnight: Arthur Hotel, Jerusalem

 

 

Day 3: Saturday, January 18

 

Jerusalem Hills

 

Breakfast at the hotel

 

 

Shai Seltzer’s Goat & Cheese Farm: In the mountains surrounding Jerusalem, Shai created his own goat farm after winning cheese exhibition awards. Meet this unique individual who prepares his cheese in a 2,000-year-old cave.

 

Tahini, an oily paste and halva, dense, sweet confection are both sesame-seed based. We’ll receive explanations on preparation and production along with tastings of these typical Middle Eastern treats.

 

Lunch at Majda in Ein Rafah. This restaurant offers traditional Middle Eastern food, cooked from very fresh ingredients and includes the help of family members who are sincere and genuine about offering superb, top quality food.

 

Return to Jerusalem

 

Dinner at HaDekel 3, the new kid on the block from the incredible MachneYuda Group; the ultimate example of Jerusalem’s culinary fusion.

 

Overnight: Arthur, Jerusalem

 

 

Day 4: Sunday, January 19

 

The Abundant Galilee

 

Breakfast & Check out from the hotel

 

Head to the northern part of Israel

 

The Jordan Valley is a central area for date growing. At one of the Kibbutzim in the area, meet date growers and learn about the centrality of the date to Israeli culture and cuisine

 

Walk along the Israel Trail at the Jordan River south of the Kinneret.  The Israel trail traverses the length of Israel and was established as a National Trail in 1995.

 

Travel towards Jerusalem through the Jordan Valley Rift road with a stop first in the “Valley of the Springs- Emek Hamaayanot.”  Meet Dr. Uri Mayer Chizzik, Israel’s expert on local food, in the field with Foraging and lunch. learn to identify and pick edible plants that grow in the wild and learn about local foods.

 

Gleaning in the field with Leket in Nahalal – Leket is a food rescue organization, take part by picking vegetables straight from the field for distribution to Israel’s needy.

 

Spend the afternoon 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.

 

Overnight: Galilee, Vered Hagalil

 

 

Day 5: Monday, January 20

 

Shefa- Abundance

 

Breakfast at the hotel

 

 

Start your morning with a drive to Yanuh Jhat, a Druze village in the Galilee, where ancient olive press stones testify to thousands of years of olive oil production.  Pick olives, meet locals, see the process of making olive oil.

 

Akko:  On a peninsula that pokes out into the Mediterranean – this historical city seduces visitors with towering ramparts, deep moats, green domes, timeless synagogues, slender minarets, church towers, secret passage ways and subterranean vaults.

 

 

Tasting tour in Akko with Chef Osama Dallal, an Akko native and one of Tel Aviv’s most promising young chefs, through all the culinary delights that this city has to offer.

 

Druze cooking workshop: Participate in a true to life cultural immersion. Together with our hosts, we will have hands-on preparation of traditional Galilean dishes. Our reward: we enjoy our feast, the product of our own labour.

 

Overnight: Galilee, Vered Hagalil

 

 

Day 6: Tuesday, January 21

 

Exploration of Palestinian Cuisine

 

Breakfast & Check out from the hotel

 

Optional: morning stroll at the area of the hotel

 

 

Nazareth, the childhood home of Jesus, is closely associated with Christianity and attracted many pilgrims throughout the last two thousand years. The standout site in Nazareth is the Basilica of the Annunciation, the largest Christian church building in the Middle East, dedicated in 1964 on the Papal visit of Pope Paul VI.

 

Coffee and Spice tour in Nazareth. Stop at El Babour Spice Store in the heart of the holy city of Nazareth, the 120-year-old, family-run mill is renowned for its range of exceptional homemade spices.

 

Lunch: El Babur, in Umm el Fahm. “Abas Husam’s menu is taken strictly from what this land provides – in Arabic this is called “baladi.”  More universally, Husam’s style is known as “slow cooking.”

 

 

Continue to Amphora Winery deserved the coveted title of Israel’s most beautiful vineyard and can compete with rural vineyards around the world. The lovely winery building, with the forested slopes of the Carmel mountain ridge in the background, completing a picture just as charming as any in Tuscany.

 

Drive to Tel Aviv and check in to your hotel

 

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.

 

Overnight: Rothchild 65, Tel Aviv

 

 

Day 7: Wednesday, January 22

 

Tel Aviv- The Old Next to the New

 

Breakfast at the hotel

 

 

Shuk and cook in the Carmel market. Explore this amazing market while going shopping for fresh ingredients and inspiration. Take your ingredients and cook together to create your own feast. Do I hear “Shaksukoff”?

 

 

What makes a chef “great”?  Meet chef Jonathan Borowitz, learn about what goes on in the kitchens of some of Tel Aviv’s most acclaimed restaurants.

 

Free time for the afternoon

 

Optional: “7 Species of Tel Aviv” - a special evening popping between top chef’s restaurants and trying their delicious and unique dishes.  (not included)

 

Dinner at M25, Shuk HaCarmel

 

“One of the top meat restaurants in the city just happens to be this unassuming, tavern-style eatery. Featuring one-of-a-kind Israeli dishes, with fresh meat taking the spotlight, carnivores can rejoice in the deliciously juicy flavors, and a menu that changes daily.”

 

Optional: late-night drinks at Bell Boy, a quirky and fun bar in Tel Aviv that pushes the creative envelope of drink presentation while maintaining absolute mastery of cocktail craftsmanship.

 

Overnight: Rothchild 65, Tel Aviv

 

 

Day 8: Thursday, January 23

 

Cultural Diversity: Melting Pot or Tossed Salad?

 

Breakfast at Itzik and Ruthie

 

Tel Aviv is not complete without Falafel at Hakosem, the best Falafel in Tel Aviv! In recent years has developed a serious cult following in Israel. Jerry Seinfeld even made a point to stop here on his last trip.

 

Tour to the Agricultural Research Volcani Center,

 

located at the Volcani Center campus in Bet-Dagan, near Tel-Aviv. ARO's six institutes are responsible for Plant Sciences, Animal Science, Plant Protection, Soil, Water and Environmental Sciences, Agricultural Engineering, and Postharvest and Food Sciences.

 

Shuk Ramle is one of the most authentic markets in the country and one of the oldest. It was founded at the end of the Ottoman era and has continue working since then. The market has a reputation as one of the cheapest markets in Israel. The market is always loud with hawking vendors and Middle Eastern music.

 

Check out the Pool of Arches in Ramle: Built in 789 CE, the structure is a rare witness to the quality of construction and beauty of Moslem architecture. The pool was built as a roofed water reservoir for the residents of Ramle. Visit the Franciscian Monastery in Ramle.  Inside the church, sculptures of Nicodemus and Joseph can be seen, as well as a painting by the world known Italian artist Titian.

 

Drive through the Judean landscapes and meet a Kurdish Family and learn how to make the traditional Cube dish.

 

Return to Tel Aviv

 

Tel Aviv’s night life – bar hopping (not included)

 

Overnight: Rothchild 65, Tel Aviv

 

 

Day 9: Friday, January 24

 

Food culture TLV

 

Breakfast at your hotel

 

Tour and Taste ethnic and traditional foods from the Levinsky market Tel Aviv’s first market.

 

Milk and Honey: the first whiskey distillery in Israel for a tasting tour

 

 

Tel Aviv’s Florentine neighborhood is 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.

 

Closing dinner at Ha’Achim

 

Overnight: Rothchild 65, Tel Aviv

 

 

Day 10: Saturday, January 25

 

Breakfast and check out of your hotel

Transfer to the airport

Pre and post tours can be arranged within Israel or to Jordan

 

 

 

*Please note that the itinerary and price are valid for 2 weeks and subject to change given the variables of weather, availability, and of working with a variety of suppliers.

 

 

Register HERE!!!!

 

 

Pricing: in USD

Price per person in a double room  -  $3,400

Single Supplement - $800


 

Payment Terms:

Deposit (non-refundable) $500 per person
One month before the trip Balance due

 

Via Sabra's services include:

  • A private, licensed, English speaking, culinary tour guide for entire trip
  • All site entry fees
  • Transportation for touring days with Wi-Fi
  • Airport transfer (if traveling with group)
  • Full accommodation (9 nights)
  • All breakfasts
  • Lunch and dinners as specified

 

Not included:

  • Airfare
  • Airport transfer (if not traveling with the group)
  • Travel and health insurance (recommended)
  • Tips for tour guide and driver
  • Activities that are mentioned as optional

 

Terms of Payment:

  • the above rate is valid for payment made by credit card, wire transfer, or cash.
  • please note there is a 2% service fee for Credit Card payment.

 

Cancellation Policy:

  • cancellations up to 90 days prior to departure $500.00 p/p will be charged (non-refundable deposit)
  • 89 to 60 days prior to departure the cancellation penalty will be 20% of the total tour cost per person
  • 59 to 30 days prior to departure the cancellation penalty will be 50% of the total tour cost per person
  • 29 to 8 days prior to departure the cancellation penalty will be 75% of the total tour cost per person
  • Up to 7 days prior to departure the cancellation penalty will be 100% of the total tour cost per person

 

 

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
• cancellations up to 90 days prior to departure $500.00 p/p will be charged (non-refundable deposit)
• 89 to 60 days prior to departure the cancellation penalty will be 20% of the total tour cost per person
• 59 to 30 days prior to departure the cancellation penalty will be 50% of the total tour cost per person
• 29 to 8 days prior to departure the cancellation penalty will be 75% of the total tour cost per person
• Up to 7 days prior to departure the cancellation penalty will be 100% of the total tour cost per person