Tina Wasserman - A Culinary Journey - March 2020

March 8-17, 2020

Day 1: Sunday, March 8

 

Welcome to Israel!

 

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

 

Opening dinner at Hamotzi- Israeli Master Chef winner Avi Levy combines a North African cooking style with a Jerusalem flair to create a rich kaleidoscopic of flavors using local ingredients from the nearby Machane Yehuda market.

 

Avihai Tsabari “Exploring the Past, Present, and Future of Israel Through Food"

 

Overnight:  Jerusalem- Mamilla Hotel

 

Day 2: Monday, March 9

 

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 snack.

 

 

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. Cooking demo in Shmil’s kitchen during which he will make four kinds of kugel, including Jerusalem Kugel and talk about Ashkenazic, Sephardic, Arab, Israeli, and Jewish Food.

 

Dinner at HaSadna Restaurant, which is the well-thought-out ideology of four young men, who created a place where the menu features fresh ingredients with a minimum of treatment. Part of the charm is the interior of this building, which was once a warehouse that served the Jerusalem railroad and railway station built in 1892.

 

Overnight: Jerusalem- Mamilla Hotel

 

 

Day 3: Tuesday, March 10

 

Tastes of Jerusalem

 

Breakfast at the hotel

 

Deliver Mishloach Manot (Purim gifts) to the elderly at Yad L’Kashish-Lifeline for the Old, a Jerusalem nonprofit empowering low- income elderly through meaningful work opportunities, essential social and financial benefits as well as promoting positive attitudes towards seniors through inter-generational connections.

 

 

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, humus at Lina’s, baklava, k’nafae…

 

Erev Shushan Purim - Megillah reading a local Synagogue.

 

Dinner on your own- we are happy to make recommendations and reservations.  You might want to keep it casual and pick up something to eat while out and about.

 

After dinner, join the crowds in the streets to celebrate Purim like you’ve never seen it!

 

Overnight:  Jerusalem-Mamilla Hotel

 

 

Day 4: Wednesday, March 11

 

Into the Melting Pot

 

Breakfast at the hotel and check-out

 

 

Machane Yehuda market "tasting tour"- 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- a family-run institution in the Iraqi market famous for its Turkish-inspired delicacies that are slow-cooked to perfection atop kerosene burners.

 

Drive South with a stop for 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.

 

Drive to Beresheet Hotel and check in.

 

Dinner at the hotel

 

Overnight: Mitzpe Ramon-Beresheet Hotel

 

 

Day 5: Thursday, March 12

 

Hamotzi Lehem Min Haaretz- Bringing Forth Bread from the Earth

 

Breakfast at the hotel

 

Visit the Nabatean Spice route at Avdat, which is over 2,000 years old. The Nabateans, an ancient nomadic people, derived their income from transporting the valuable spices and perfumes from the Arabian Peninsula to be sold in Europe.  See the breathtaking natural beauty of the area and the remains of Nabatean inns and cities that served the spice-laden caravans.

 

Jeep Ride in Makhtesh Ramon with a picnic lunch.  Explore the magnificent “crater”- Five hundred meters deep, 40 kilometers long, and 10 kilometers at its widest, Makhtesh Ramon is the largest in the world. A Makhtesh is not actually a crater, it’s a particularly large asymmetrical hole dug out of the ground by natural processes of erosion.

 

Free time at the hotel

 

 

Cooking Workshop and dinner at Hadasaar Natural Living Restaurant, a creative desert kitchen run by couple Hadas and Saar who will feel and teach you together with Tina.

 

Overnight: Mitzpe Ramon-Beresheet Hotel

 

 

Day 6: Friday, March 13

 

Making a Life

 

Breakfast at the hotel

 

Check out and drive north with a stop at Sde Boker where David and Paula Ben Gurion are buried.  Remember their vision and consider how it has been realized.

 

In Netivot, meet immigrants from North Africa who are dedicated to preserving culture through food through the “Tavlinim” group, Hebrew for “spices,” which was created by Netivot’s Social Services Department to empower women on welfare to earn extra income.   Enjoy a lunch of North African-Israeli food.

 

 

Striving for Peace- drive to Netiv Haasarah, a moshav on the western border of Israel with the Gaza Strip.  Visit the Peace Wall on the border.

 

Meet Tsamaret Zamir, an artist and the creator of the project who will talk about life in the moshav in the shadow of the ongoing security situation – and about the hope of a good and peaceful future.  Choose a colorful optimistic tile on which to write a personal wish and later glue to the border wall.

 

Check into the hotel

 

Prepare for Shabbat

 

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

 

Shabbat Dinner- home hospitality with the Tsabari family in Kfar Saba

 

Overnight: Tel Aviv-Royal Beach

 

 

Day 7: Saturday, March 14

 

Shabbat Shalom

 

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.

 

Shabbat Brunch of traditional Shabbat dishes Shabbat brunch at a villa with a variety of traditional Shabbat dishes

 

Free time- Museum options

 

Dinner at one of Tel Aviv’s best examples of contemporary Israeli Cuisine

 

Overnight: Tel Aviv

 

 

Day 8: Sunday, March 15

 

To Market, to Market

 

Breakfast at the hotel

 

Tour the Levinsky Market with Ronit Vered, an Israeli food writer, editor and cookbook author and an expert on Israeli and Jewish cuisine.  Shuk Levinsky has the finest spices, dried fruits, boutique cheeses, roasted nuts and coffee beans, olives, condiments, pickled vegetables, exotic meats and salted fish. 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. Taste bourekas and buy spices.

 

Sit down for lunch at the delicious and fun Ouzeria, conducted by its female chef/owner. Small plates, great drinks.

 

Shopping time in Tel Aviv

 

Continue to Carmel Market (Shuk HaCarmel), the largest market in Tel Aviv, founded over 90 years ago.  Touring the market reveals the taste of the ages of Tel-Aviv.

 

Meet Adeena Sussman in her home for a “Cooking with Tehinaworkshop. Adeena is a food writer, cook, recipe developer, cooking instructor and restaurant critic.

 

Dinner on your own – we’ll give you restaurant suggestions.

 

Overnight: Tel Aviv

 

 

Day 9: Monday, March 16

 

“Location, Location, Location!”

 

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.

 

 

Foraging and 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.

 

On a peninsula that pokes out into the Mediterranean, Akko seduces visitors with towering ramparts, deep moats, green domes, timeless synagogues, slender minarets, church towers, secret passage- ways and subterranean vaults. Learn about the city’s ancient history as well as its important role in Israel’s modern history.

 

Time permitting, visit the classical sites of Akko’s Old City and meet a local artist.

 

Dinner at Uri Buri- For the past 20 years opposite the Crusader subterranean city in Akko, the Uri Buri restaurant has been offering different kinds of delicately prepared fresh fish and seafood dishes served with more than 100 different kinds of fine Israeli wines.”

 

Overnight: Akko- Effendi Hotel

 

 

 

Day 10: Tuesday, March 17

 

Shefa- Abundance

 

Morning Tour of Akko with Chef Osama Dallal, an Akko native and one of Tel Aviv’s most promising young chefs. Tour Akko with Chef Osama Dallal, through all the culinary delights that this city has to offer including a visit to the fish market and conversation with a local fisherman, humus and sweets, and other delicacies.

 

 

The Tunisian Synagogue in Akko, known as the “Jariva”, is covered in mosaics both inside and out.  Each of the synagogue’s four floors display murals created over 54 years of work and depict the history of the Jewish people and the Land of Israel through Bible stories, flora and fauna, IDF symbols, and more.

 

Stop for your last falafel!

 

Continue to Sindyanna of Galilee, a female-led non-profit that actively promotes the concepts of “business for peace” and Fair Trade in Israel. Meet the women whose lives have been changed through the center. Meet the women, basket weaving workshop, olive oil tasting.

 

Closing dinner at Majda 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.

 

Transfer to the airport or to Tel Aviv

 

 

Cost per person sharing a double room: $6,300

 

Single room supplement: $2,350

 

The $500 is the deposit per person.

 

Included:

 

  • Transportation throughout the trip for all programmed activities
  • Group transfer to Ben Gurion Airport or Tel Aviv hotel at the culmination of the program
  • Services of a licensed Tour Guide throughout the trip
  • Hotels throughout the trip including breakfast
  • North- Effendi Hotel
  • Jerusalem- Mamilla
  • Mitzpe Ramon- Beresheet
  • Tel Aviv- Royal Beach
  • Meal as indicated in the itinerary
  • All site entry fees and activities in the itinerary

 

Not included:

 

  • Transportation upon arrival- to be booked separately
  • Additional departure transfers beyond bus route following final dinner
  • Flights
  • Travel insurance (recommended)
  • Tips for tour guide and drivers

 

*Please note that itinerary is subject to change given the variables of weather, availability, and of working with a variety of suppliers.

 

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