Culinary Passports is about food and wine journeys of a lifetime. It’s about traveling to different parts of the world and to experience food, culture and great wine!
I’ve always loved travel, and as being a chef I was always inspired by ingredients and that’s basically what drove my cooking. For me to go to the lands where the product was actually produced is a great experience in itself.
A World of Culinary Experiences
Culinary Passport is going to take you on journeys all over the world…
- Northern France
- Southern France
- Northern Italy
- Southern Italy
- Spain and Portugal
- Greece
- Germany
- Austria
- Belgium
- Vietnam
- Thailand
- New Zealand
- South Africa
- Argentina and Brazil
As well as domestic trips, such as to Napa Valley where we’ll have access to vineyards, not open to the public.
We’ll be visiting farmers markets, cooking schools, there will be a big farewell dinner at the end!
It’s a hands-on experience and I’ll be there as well to lead the group.
Join Me
I want you to be excited, as I am, and to join us on these food and wine journeys of a lifetime.
Join us in the spring with the first journey of 2012- that takes us to Italy. Click here for more details.
We’ll be posting the itineraries of the upcoming journeys throughout the year here on the site. So stay tuned for more!
I went on the culinary passport trip to Italy last month and it was fantastic. We stayed at top hotels, toured the renowned cities of Northern Italy, made authentic dishes with local chefs, and participated in a very successful truffle hunt with the master hunter and his dog. By far, the best part of the trip was the restaurant experience. The owners/chefs greated us and provided many of their special dishes accompanied by the proper wine. One of the keys to our success was the high regard that all of the local chefs had for Chef Erik. We had the best tables, the best service, the finest wines and a chance for the host chef to talk about his resturant as well as the menu items we were being served. All the travel details were first class and the organization of each day ran like a Swiss watch. I’m looking forward to at least one trip with Chef Erik each year for the next few years. We still have France, Germany, Greece, etc. to go. Frank