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April-May, 2014

The Battery, Charleston

Discover Charleston's Lowcountry Flavors

This capital of southern comfort and hospitality just keeps getting better and better. The culinary scene in Charleston has grown into one of the most exciting in the country. Still, the city hasn't lost its down-home charm. Stunning colonial homes, palm tree-lined promenades, magnolia-scented gardens... Charleston is calling to you.

We are offering a food lover's discovery of Charleston. You'll experience a hands-on cooking class with Nathalie Dupree, renowned chef and cooking show host; a tour of a bone-fide southern plantation; lunch in an organic vegetable garden and dinner at Husk, one of Charleston's top restaurants. You'll discover all the traditional culinary delights the region has to offer, from Carolina Gold rice to benne seeds, and be exposed to the next generation of Lowcountry chefs working with heirloom ingredients in a revolutionary way. Most importantly, you'll get to see first-hand why foodies and chefs around the country can't stop talking about Charleston. Dates are September 8-11 and October 6-9. Price is $1,820 per person. Single supplement is $435.

For an itinerary, contact us at 888 345 3005, 212 327 3424 or email us at

Selin Rozanes

An Escorted Cultural & Foodie Tour of Turkey with Selin Rozanes

October 12-21, 2014
This 10 day insider's escorted tour of iconic sites and special culinary activities, (max 12 guests) offers the opportunity to discover Turkey's ancient history and culture through its cuisine: Istanbul, Cappadocia, Alacati, Ephesus and Bodrum.

Your guide is Tour de Fork's colleague, Selin Rozanes - a chef and gastronome - who has led many hands-on cooking programs on Turkish Cuisine, food tours and culinary vacations in Turkey. Selin is an expert in Sephardic food, which she learned from her family recipes.

Price per person, based on double occupancy is $3,990. For a full itinerary, contact Tour de Forks at 888 345 3005, 212 327 3424 or email us at

France Today Magazine, April 2014

Tour de Forks, Kathy Morton quoted in magazine
Thanks to Julia Child, generations of aspiring cooking students have made culinary pilgrimages to France, in order to learn the secrets of French gastronomy.

Follow in Julia's footsteps and enroll in the legendary Le Cordon Bleu. Founded in 1895, the culinary arts institute is known in all four corners of the globe as the champion of classic French cookery.

"On a full or half-day, you'll learn how to make iconic French dishes or discover the secrets behind those complicated French pastries," says Kathy Morton, a France travel expert who designs epicurean trips for Tour de Forks. I still cook in my well-worn Le Cordon Bleu apron (while sipping my favorite La Clape wine) to keep that strong French connection a la Julia Child."

Green Chefs in Spain

Josean Alija, the Guggenheim's Wizard
The Guggenheim Museum in Bilbao is the main tourist attraction in this Basque city. Just inside the museum is Nerua Restaurant, where young chef Josean Alija develops a cuisine where local ingredients and cutting-edge techniques are perfectly blended to offer a unique gastronomic experience. We can dive deep inside his personal point of view by reading his book Muina: a journey through his vision of haute cuisine, infused with healthy botanicals, Basque cultural roots, aromas and the essence of his surroundings. Talking about his purveyors, he always mentions, "an old man who brings me a rare vegetable, a type of chard grown only in a few garden markets in a little village near Bilbao, Derio".

Miguel Ángel de la Cruz, a chef in love with pine nuts
Miguel Ángel de la Cruz, a chef in love with pine nuts Valladolid is a province located in the region of Castille-Leon in the middle of the Castilian plateau. There we find Matapozuelos, a little town with a Michelin-starred restaurant La Botica, managed by the young and talented chef Miguel Ángel de la Cruz. Cruz has devoted his time to analyzing the soil near his restaurant, its plants and its most unexpected fruits. And he has found two gems: pine nuts and wild aromatic herbs. He has also mastered the art of cooking with pine cones, extracting their appealing juices and flavor. Back to roots, back to nature.

For more information on how we can help you plan your next trip, call us at Toll Free at 888 345 3005 or email us at