Lior Lev Serkarz - Spices' Journey through Israel - Via Sabra

Lior Lev Serkarz - Spices' Journey through Israel

October 30-November 5, 2020

 

 

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Day 1: Friday, October 30

 

      

 

Native Language - The Seven Species

 

Depart meeting place and drive north.

 

Spend the morning at Abu Jameel Farm in Baka al Garbiya with a focus on the Seven Species native to the areas mentioned in the Bible and provide the foundation on which local culinary traditions and habits are based. Among other activities:

  • Harvesting olives, using a traditional olive press, and learning about the process of olive oil production.
  • Walk through the farm’s ‘bustan’- orchard, with its many types of trees.
  • Make pita in an outdoor oven.

 

Eat brunch in the farm’s outdoor restaurant that incorporates ingredients produced and grown at the farm. 

 

Drive to the Jezreel Valley Winery, a boutique winery dedicated to true Israeli winemaking. The sun-loving varietals and 

the winemaking style reflect a new world of original Israeli wine. Winery tour and wine tasting.

Drive to your hotel and check in.

 

What is Israeli Cuisine?  Explore this question with an expert in the field.

 

Cook Shabbat dinner together – At Bustan Haim, where Lior’s family produces olive oil and grows their own produce. Host local producers and artisans from the Golan and the upper Galilee.

 

Overnight:  North – Mitzpe Hayamim hotel

 

 

Day 2: Saturday, October 31

 

          

 

The Galilee Mosaic

 

Early morning magic visit to the Hula Valley which forms part of the northern Syrian African Rift Valley which stretches as far south as Mozambique in Africa.  During the migration season over 500 million birds travel through the Hula Lake. This wetland paradise is the perfect stopover for cormorants, heron, pelicans, raptors, storks, and cranes.

 

Tour Akko with a local from Akko, young promising Chef – Osama Dallal.   

 

At Goats with the Wind, have a magical lunch at this family-owned goat cheese farm and restaurant. Everything you will eat comes from the farm.  Meet the goats, learn about cheese making, and enjoy the special touches of the place.

 

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.

 

Cooking Workshop - Together with your hosts in their private home, prepare traditional Druze Galilean dishes and then enjoy the feast you create

 

Overnight: North

 

 

Day 3: Sunday, November 1

 

The Yield of the Land

 

Breakfast at the hotel

 

Spice Master workshop – Join Lior as he navigates through Israel’s largest spice store, located in Nazareth. Learn about the spices used in Israeli cuisine through a hands-on workshop, roast, grind and mix your own spice mix.

 

Continue to Emek HaMaayanot- the Valley of Springs.

 

Dr. Uri Mayer-Chissick, an expert on the history of local food and nutrition in the Middle East and author of the Israeli guide to foraging wild edible plants.  Enjoy a learning lunch with foods of a vanished world-dishes prepared today from food that has grown here throughout history.

 

Drive to Jerusalem through the Syrian African Rift Valley.

Lior – dinner

 

Overnight:  Jerusalem – The Orient Hotel

 

 

Day 4: Monday, November 2

 

The Migration of the Market

 

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, hummus, baklava, k’nafae…

 

Ashkenazic Jewish food traditions with 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.

 

Machane Yehuda market "tasting tour dinner"- Dinner hopping!!! Enjoy the hustle and bustle with all the rich fragrances, colors and sounds this market has to offer. The tour will include a stop at the legendary Azura restaurant.

 

Overnight: Jerusalem

 

 

Day 5: Tuesday, November 3

 

Sustainability in the Start-Up Nation

 

Breakfast at the hotel

 

Bar Kaima Farm – Through volunteering, understand some of the challenges Israel faces and take a small role in addressing these challenges.  At the Farm we’ll be picking vegetables and hear about this project and how it serves the youth who are changing their lives through their work at the farm.

 

Tzora Winery- Bravdo Winery

 

The Lives and Recipes of Beit Shemesh - Mate Yehuda Women- eat lunch in the home of one of the women who is part of the area’s Women’s Empowerment program designed to harness the strength of women’s skills, backgrounds, and interests to help them achieve their dreams.  These women have entered the world of business entrepreneurship through sharing and cooking their ethnic meals.

 

Drive to Tel Aviv

 

Visit a project of the Association for Urban Farming, a non-profit organization based in Tel Aviv that promotes urban agricultural infrastructure in cities around the world. The association sponsors programs throughout the city, including urban gardening in schools and commercial centers.

 

Check into hotel

 

Dinner at M25 – joining chef Jonathan Borowitz, explore with him his butchery, street food stand and famous restaurant. Go behind the scenes to see what a successful market restaurant looks like.

 

Overnight: Tel Aviv – The Jaffa Hotel

 

 

Day 6: Wednesday, November 4

 

      

 

Trends in Israeli Cuisine

 

Bread workshop with Chef Myssar Seri- learn to make pita and other middle eastern breads with Myassar in her Jaffa home.

 

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.

 

Continue to Shuk Levinsky:  The finest spices, dried fruits, boutique cheeses, roasted nuts and coffee beans, olives, condiments, pickled vegetables, exotic meats and salted fish, can all be found here.  Originally specializing in Balkan cuisine for Jews originating from Thessaloniki in Greece, the arrival of Iranian immigrants to downtown Tel Aviv post -1948 brought new tastes and herbs from Persian cooking.

 

Pending Approval Tour of Carmel Market with Adeena Sussman, cookbook author, food writer, recipe and product developer and consultant. An (almost) full-time resident of Tel Aviv. When she is not roaming the shuk in Tel Aviv, you can find her in her kitchen cooking up a delicious storm. Her Israeli cookbook, Sababa, was recently released to great acclaim.  Visit Adeena’s vendor friends in the market and buy the finishing touches for a meal that you will cook with her.

 

Cook together dinner, with a workshop, hosted by Lior, Adeena and friends.

 

Overnight: Tel Aviv

 

 

Day 7: Thursday, November 5

 

Tour of Tel Aviv

 

Evolution of street food – with Lior and Bentzi Arbel

 

2 options:

1.      Private fashion tour with a Fashionista and a journalist

2.      Tour Ajami, the last Muslim quarter of Tel Aviv, built mid 1800’s.

 

Tour of Jaffa, old city, Flea Market and the American Colony

 

Farewell dinner

 

Departure

 

 

 

Some of the activities rely on local hosts, suppliers, or sites, and are subject to change. Activity and site fees will be charge by the end of the trip, only according to visited sites.

 

Click here to register

 

US Dollar Price
Price per person in a Double Room $6,740
Price in a Single Room $8,290

 

Payment Schedule
Deposit on registration $500
45 days prior to trip Balance due


Supplement for a single room: $1000

 

Number of participants: 12-14, hosted by Lior Lev Sercarz

 

Included:

 

  • All site entry fees
  • All special activities listed in the itinerary
  • A private, licensed, English speaking, culinary tour guide
  • Bus for the entire trip with WiFi
  • All accommodations
  • All breakfasts. Lunches and dinners as specified in the itinerary
  • Light snacks and cold water bottles

 

Not included:

 

  • Airfare
  • Transportation to and from airport
  • Travel insurance (recommended)
  • Tips for tour guide and driver

 

Terms of Payment:

 

  • The above rate is valid for payment made by wire transfer, check, or cash.
  • Additional 2% will be added for credit card payments.

 

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
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