var oBio ="
Rob Gavel is an award-winning American chef, culinary and lifestyle authority, journalist, and founder of the La Cucina Urbana Cookery School.
";
oBio +="
He graduated from The Culinary Institute of America, in Hyde Park, New York, and quickly gained notability as a journalist, food stylist, and editor for prominent international culinary and lifestyle magazines, including Bon Appétit, Donna Hay, Fine Cooking, GENRE, Waitress Food Illustrated, and Williams-Sonoma Taste.
";
oBio +="
He has prepared fare for a legendary Hollywood television producer, been executive chef at the celebrity-frequented Millbrook Café, food stylist for the Food Network’s Emmy Award-Winning Paula’s Home Cooking, and private chef for a renowned New York-based media mogul and a London-based music publisher.
";
oBio +="
He was creator and executive chef at the former Café 1795, his celebrated Tuscan-Provence-style eatery and marketplace in Upstate New York, which received accolades from local and national media, including Fodor’s and tripadvisor.com.
He Lives in Upstate New York.
MARKET PLACE
Living outside a metropolitan area, I don’t have local access to every type of culinary related item I may desire. Gone are the days of leisurely strolling around the Upper East Side choosing items from the vast selection available at Citarella, Dean and Deluca, and Lobel’s. I do however, have a PC, and offer the following list of my favorite on-line purveyors of quality foodstuffs.
";
oMarketplace +="GOURMET FOODS
";
oMarketplace +="MEAT
";
oMarketplace +="ARTISAN CHOCOLATES
";
oMarketplace +="ARTISAN CHEESES
";
oMarketplace +="WARES
";
oMarketplace +="COFFEE
";
//Garden
var oGard_facts = "GARDENING
Having an outdoor area to grow culinary plants is a wonderful thing.
";
oGard_facts += "Since fresh herbs begin to loose their essential oils just moments after they have been snipped from the plant, there’s nothing better then having them available just steps from the kitchen door. However, you needn’t have a large space, potted herbs placed on a sunny fire escape or a window box will be quite happy-even in metropolitan environments.
";
oGard_facts += "There are other reasons for growing fresh herbs at home, for instance, in the summer months, I enjoy cooking with lavender, an herb I’ve never been able to find in the market. Plus, the perennial lavender I planted in my courtyard two years ago perfumes the place with its delicate fragrance all summer long. If you’re planning a new garden, consider the fact that herbs and roses grow well together.
";
oGard_facts += "As the majority of herbs we use today were once wild plants that we cultivated for aesthetic and culinary use, most are easy to grow. And many, like dill, thyme, lavender, sage, and chives, with proper care, will survive even the coldest winters-even in a pot.
";
oGard_facts += "Obviously, you’ll need to think about your geographic location, soil content, etc. Therefore, a good place to start is to visit to a reputable local nursery, and ask for their advice on the matter.
";
oGard_facts += "If this is all just too much for you, relax, you can purchase small inexpensive potted herbs and place them on a sunny windowsill. However, keep in mind that those attractive, and expensive, herb topiaries are extremely difficult to keep healthy long-term, hence, it’s best to stick with standard plants.
";
var oDefault1="
";
var ocopyright = "
Copyright 2008 Rob Gavel All rights reserved
";
var ocopyright1 ="
© 2008 Rob Gavel. All rights reserved.
";
//horsdoeuvres
var ohd_garliccrustini = "GARLIC CROSTINI WITH HERBED-CHEVRE
AND ROASTED RED AND YELLOW BELL PEPPERS
These easy to make hors-d’oeuvres not only look stunning, but the flavors coalesce into a symphony of Tuscan splendor-put simply, they are delicious!
";
ohd_garliccrustini += "- European-style crusty baguette
- Yellow bell pepper
- Red bell pepper
- Extra Virgin Olive Oil
- 1 large chèvre log
- Sea Salt
- Freshly grated black peppercorns
- Zest of one Lemon
- Two fresh garlic cloves, halved
- Red pepper flakes
- One teaspoon fresh thyme leaves
- One teaspoon minced fresh rosemary leaves
- One teaspoon minced fresh lavender leaves or flowers, optional
";
ohd_garliccrustini += "Crostini: Heat oven to 350°F. With a serrated bread knife, cut the baguette into ¼ inch (or thinner) slices and place onto a sheet pan. With a pastry brush, 'paint' the baguette slices with extra-virgin olive oil on both sides, then season to taste with sea salt and freshly-ground black peppercorns. Bake until bottom side is golden, then, if necessary, flip and continue baking until both sides are toasted. Remove from oven and gently rub each piece with the cut side of a halved fresh garlic clove. These may be made a day in advance and kept in a zipper bag or a tightly covered container.
";
ohd_garliccrustini += "Roasted Bell Peppers: Heat your grill or 2 range burners on high. If grilling, place peppers on grill grate until bottom side is chard. Turn peppers as needed until completely chard. If using a range top, place peppers onto grate, turning as needed until completely chard. Place peppers in a bowl and cover tightly with plastic wrap to 'steam' the skins. When cool, cut tops off, deseed, place skin side up on a cutting board and gently remove the skins with the blade of a knife. Cut the skinned meat into ¼ inch strips, and place into a small bowl. Gently toss pepper strips with extra-virgin olive oil and season with sea salt and freshly ground black peppercorns. May be made a day in advance and kept covered in the refrigerator-bring to room temperature before use.
";
ohd_garliccrustini += "Herbed-Chèvre Medallions: On a cutting board, mince rosemary leaves, add thyme leaves, the lemon zest, red pepper flakes, and lavender. Spread this mixture on the board. Remove Chèvre log from its packaging and roll lengthwise in the herb mixture until evenly coated. May be made a day in advance and kept tightly wrapped in the refrigerator.
";
ohd_garliccrustini += "Assembling: Place prepared crostini on a work surface. On a cutting board, 'slice' the herbed-chevre into ¼ inch 'coins' using tautly held dental floss or a sharp knife. Place one coin onto each crostini and top with one yellow and one red roasted bell pepper strip. Place assembled crostini onto serving platter and serve immediately.
";
var ohd_marinatedfeta = "Feta and oil-cured olives are one of my favorite cocktail foods-check your local market olive bar for the pitted variety. I prefer goat or sheep’s milk feta. This recipe is ridiculously effortless to prepare.
";
ohd_marinatedfeta += "ORANGE-THYME MARINATED FETA SQUARES AND OIL-CURED OLIVES
";
ohd_marinatedfeta += "- A block of feta approximately half-inch or one-inch thick
- Oil-cured or kalamata olives
- Extra virgin olive oil
- Zest of one orange
- One teaspoon fresh thyme leaves
- Freshly ground black peppercorns
";
ohd_marinatedfeta += "FETA: On a cutting board, cut feta into half-inch squares and place onto a platter or pan. Top with orange zest, thyme leaves, extra virgin olive oil, and freshly grated black peppercorns to taste.
";
ohd_marinatedfeta += "OLIVES: Remove olives from container and drain if necessary. Place in small bowl and add extra virgin olive oil to coat, orange zest and fresh thyme leaves (you may also add minced fresh garlic cloves). Transfer to a serving bowl or store tightly wrapped in the refrigerator for up to 3-days.
";
ohd_marinatedfeta += "Arrange feta squares and olives together on a serving platter.
";
var ohd_marinatedshrimp ="MEDITERRANEAN HERB-CITRUS MARINATED JUMBO SHRIMP WITH HORSERADISH MAYONNAISE
These shrimp may be grilled or roasted in your oven on a sheet pan. Either way, it’s important to note that they will continue to “cook” for a brief period even after being removed from the heat source-in other words, don’t over cook them!
";
ohd_marinatedshrimp +="They may be served hot or cold, and are the perfect companion for a Caesar salad or soft polenta.
The marinade is also appropriate for chicken and meats.
";
ohd_marinatedshrimp +="MEDITERRANEAN HERB-CITRUS MARINADE
- Dozen raw jumbo shrimp, shelled
- One quarter cup extra virgin olive oil
- Zest and juice of one lemon
- Two fresh garlic cloves, minced
- Half teaspoon red pepper flakes
- One teaspoon fresh thyme leaves
- One teaspoon minced fresh rosemary leaves
";
ohd_marinatedshrimp +="Combine all ingredients in a bowl, add the shelled shrimp, tossing to evenly coat, cover, and refrigerate at least 2 hours or overnight.
Heat grill on high or oven to 350°F. Remove shrimp from refrigerator and allow to stand at room temperature just until the marinade re-liquefies.
";
ohd_marinatedshrimp +="If grilling, now reduce heat to low, and with your fingers or tongs, individually remove shrimp from the bowl (shaking-off any excess marinade so as not to cause any flair-ups) and place onto the grill grate. Cook until the flame side is just pink, then turn over and continue cooking until again just pink. Keep in mind that most grills have “hot spots” and some shrimp may cook faster then others. Serve immediately, or if serving cold, place cooked shrimp into a bowl and refrigerate uncovered until thoroughly chilled.
";
ohd_marinatedshrimp +="If baking, place shrimp on sheet pan, place in oven, and cook until just pink. Serve immediately, or place cooked shrimp into a bowl and refrigerate uncovered until thoroughly chilled.
";
ohd_marinatedshrimp +="HORSERADISH MAYONNAISE
- Half cup quality mayonnaise
- One tablespoon prepared horseradish, or to taste
- Half teaspoon Worchester sauce
- Half teaspoon hot sauce, or to taste
- One teaspoon freshly squeezed lemon juice
";
ohd_marinatedshrimp +="Combine all ingredients in a small bowl and thoroughly chill before serving.
";
var ohd_savoryshortbread = "SHORTBREAD 'FINGERS' WITH ROSEMARY, PARMIGIANO-REGGIANO, PINE NUTS, AND ORANGE ZEST
Shortbread is easy to prepare, and this savory version is the perfect accompaniment to wine and cheese or puree of butternut squash soup.
";
ohd_savoryshortbread += "- One-cup organic butter
- Half-cup light brown sugar
- One half teaspoon pure almond extract
- Two and a half cups unbleached all-purpose flour
- Two tablespoons chopped toasted pine nuts
- Zest of half an orange
- One teaspoon minced fresh rosemary leaves
- Half-cup finely grated Parmigiano-Reggiano
- One egg yolk
";
ohd_savoryshortbread += "Heat oven to 325°F. Roast the nuts on a sheet pan until golden brown, remove from oven, let cool, chop, and set aside. Next, with a stand or handheld mixer, cream the butter and sugar until light and fluffy, then beat in the remaining ingredients on low speed. Place the dough onto a sheet pan, and with your fingers, form into a quarter inch thick rectangle, then cut across the length of the dough to create ¾ inch wide “fingers”. With the side of a pastry cutter or chef’s knife, slide the “fingers” one inch apart on the sheet pan. Chill the dough and sheet pan in the refrigerator until firm, then bake until slightly golden, about 35 minutes. Best if served the same day
";
var ohd_bakedcamembert ="BAKED CAMEMBERT WITH CARAMELIZED ONIONS
- Wheel of Camembert Le Châtelain in wooden box, or similar French Camembert
- 2 large yellow onions, thinly sliced
- 2 fresh garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- ½ cup port wine or brandy
- 2 tablespoons whole butter
- Sea Salt
- Freshly grated black peppercorns
";
ohd_bakedcamembert +="Crostini: Heat oven to 350°F. With a serrated bread knife, cut the baguette into ¼ inch (or thinner) slices and place onto a sheet pan. With a pastry brush, “paint” the baguette slices with extra-virgin olive oil on both sides, then season to taste with sea salt and freshly-ground black peppercorns. Bake until bottom side is golden, then, if necessary, flip and continue baking until both sides are toasted. Remove from oven and gently rub each piece with the cut side of a halved fresh garlic clove. These may be made a day in advance and kept in a zipper bag or a tightly covered container.
";
ohd_bakedcamembert +="Camembert: In a large skillet over medium-high heat, sauté the onions in melted butter until golden brown. Add the minced garlic and thyme leaves and cook 1 to 2 minutes. Add port wine and deglaze the brown bits from the bottom of the pan by scrapping with a wooden or rubber spatula. Continue cooking until most of the liquid has evaporated. Season with sea salt and freshly-ground black peppercorns, and let cool at room temperature.
";
ohd_bakedcamembert +="Meanwhile, freeze the Camembert for 30 minutes.
";
ohd_bakedcamembert +="Heat oven to 350°F. Remove the Camembert from the freezer, unwrap, and cut away only the top rind. Return the wheel to the wooden box, cut side up, place onto a sheet pan, and distribute the caramelized onion evenly over the top. Bake until the cheese begins to melt, about 30 minutes. Serve immediately with prepared garlic crostini.
";
var ohd_candrosemaryalm ="CANDIED-ROSEMARY ALMONDS
- 1 pound whole shelled almonds, or other shelled nuts
- 2 ounces butter
- ½ cup superfine sugar
- ½ cup brown sugar
- 2 teaspoons sea salt
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cayenne pepper
- 1 tablespoon minced fresh rosemary leaves
";
ohd_candrosemaryalm +="Heat oven to 250°F. In a small pot over low heat, add all ingredients except nuts. Cook until sugars are melted, then add nuts, and toss until evenly coated. Remove from heat and place onto sheet pan, spacing nuts with your fingers. Bake 10 minutes. Cool and serve, or store at room temperature.
";
var ohd_gorgonzolapinenut ="GORGONZOLA AND PINE NUT CRACKERS
- ½ cup butter
- 8 oz, imported gorgonzola, crumbled
- 1½ cups unbleached all-purpose flour
- 1 teaspoon sea salt
- ½ cup pine nuts
";
ohd_gorgonzolapinenut +="With a stand mixer, cream the butter, then add the gorgonzola and mix well. Add the flour and salt, and continue to mix. Add the pine nuts.
";
ohd_gorgonzolapinenut +="Roll dough into 3 equal size logs 1 ½ inches in diameter. Wrap with waxed paper, and refrigerate at least one hour or overnight.
";
ohd_gorgonzolapinenut +="Heat oven to 350°F. Remove dough from refrigerator. With a sharp knife, cut ¼ inch slices, and place onto a parchment lined sheet pan. Bake until crisp. Cool and serve, or store in an airtight container.
";
var ohd_oranmarjoramolive ="ORANGE-MARJORAM MARINATED OLIVES
- Oil-cured olives, as needed
- Extra-virgin olive oil
- Grated zest of one orange
- 1 tablespoon fresh marjoram leaves, minced
- 2 fresh garlic cloves, minced
";
ohd_oranmarjoramolive +="In a small bowl, add olives, orange zest, minced marjoram leaves, minced garlic, and enough extra-virgin olive oil to coat, serve immediately, or cover and refrigerate.
";
var ohd_rosemywalnutbiscotti = "ROSEMARY-WALNUT BISCOTTI
These are somewhat time consuming to prepare. However, they’re delicious, and may be made days in advance of serving.
- 1¾ cups unbleached all-purpose flour
- 1½ cups shelled walnuts
- ¼ cup shelled walnuts, chopped
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 tablespoons fresh rosemary leaves, minced
- 3 whole organic large eggs
";
ohd_rosemywalnutbiscotti += "Heat oven to 350°F. In the bowl of a food processor, add the 1 ½ cups shelled walnuts, and pulse until finely ground. Add the flour, baking soda, sea salt, minced rosemary, and eggs. Pulse until dough comes together into a ball. Remove dough to a floured surface and incorporate chopped walnuts by hand. Divide into 2 equal portions, and using palms, roll portions into a log 2 inches in diameter. Place logs on a greased sheet pan, and bake until pale brown, about 20 to 30 minutes. Remove from oven.
";
ohd_rosemywalnutbiscotti += "With a sharp knife, cut each log diagonally into ½ inch thick slices. Place slices cut side down on a greased sheet pan, and bake until light golden, about 5-7 minutes or more. Remove from oven, turn pieces over, and bake again until light golden, about 5-7 minutes. Remove from oven and cool on racks. Will keep in a tight container up to 1 week.
";
var ohd_vermontchedstraw = "VERMONT CHEDDAR “STRAWS”
- Quarter-pound Vermont extra-sharp cheddar cheese, cut into cubes
- 1 cup unbleached all-purpose flour
- 6 tablespoons organic butter, cut into cubes
- ½ teaspoon sea salt
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons organic milk
- 2 tablespoons fresh rosemary leaves, minced
";
ohd_vermontchedstraw += "Heat oven to 350°F. In a food processor, pulse cheddar, flour, butter, sea salt, and cayenne pepper until mixture is course. Add milk, and pulse until dough comes together into a ball.
";
ohd_vermontchedstraw += "On a floured surface with a pin, roll dough into a 1/8 inch rectangle. Sprinkle with minced rosemary leaves, and with fingertips, gently pat into the dough. Cut into ½ inch strips, and carefully transfer to a parchment lined sheet pan, spacing them ¼ inches apart. Bake until lightly golden, about 15 minutes. Cool completely before serving.
";
var ohd_tapenate = "TAPENADE
I don’t use anchovies in my tapenade, and instead, replace them with fresh herbs and lemon zest-however, they may be added as desired.
";
ohd_tapenate += "- 1 pound pitted kalamata (or other) olives
- 1/3 cup capers
- 5 fresh garlic cloves, minced
- Extra-virgin olive oil, to taste
- Juice and grated zest of one lemon
- Freshly-ground black peppercorns, to taste
- Ample amounts of fresh herbs, minced
";
ohd_tapenate += "Combine all the ingredients in the bowl of a food processor. Pulse until roughly chopped, being careful not to overmix! Add additional extra-virgin olive oil and/or lemon juice as needed and adjust seasoning.
";
var ohd_papbeansalse = "PAPAYA AND BLACK BEAN SALSA
This is a marvelous salsa! Serve it with organic blue corn chips.
This recipe, using a whole papaya, is for a large group. For less salsa, substitute a mango, and half all the ingredients.
";
ohd_papbeansalse += "- 2 cans black beans, rinsed and drained
- 1 ripe papaya, seeded, small dice
- 3 red bell peppers, seeded, small dice
- 1 red onion, small dice
- 4 jalapenos, minced
- 4 tablespoons fresh ginger root, minced
- ½ cup extra-virgin olive oil
- Juice and grated zest of two or three limes
- Sea salt, to taste
- Freshly-ground black peppercorns, to taste
- Ample amounts of fresh cilantro and oregano, minced
";
ohd_papbeansalse += "Combine all the ingredients and adjust seasoning to taste.
";
var ohd_hummus ="HUMMUS
If you’re like me and you’ve never been a fan of store-bought hummus, you’ll be pleasantly surprised by this delicious recipe. No need to roast the garlic cloves here, the small amount of raw garlic called for imparts a decidedly subtle flavor.
I prefer to serve it with purchased naan rather then pitas.
";
ohd_hummus += "- 1, 1 pound 13 ounce can of chickpeas
- ½ cup tahini sesame seed paste
- 4 fresh garlic cloves, minced
- ¼ cup extra-virgin olive oil
- Juice and grated zest of one lemon
- Sea salt, to taste
- Freshly-ground black peppercorns, to taste
";
ohd_hummus +="Make certain the tahini is mixed well before measuring. Combine all the ingredients in the bowl of a food processor. Pulse until smooth, adjusting the consistency with additional extra-virgin olive oil and/or lemon juice as needed. Adjust seasoning.
";
//Sandiches
var o1795_UC = "CAFÉ 1795 UNION COLLEGE SANDWICH
Ingredients are listed 'as needed'
";
o1795_UC += "- Loaf of ciabatta or other crusty European-style bread
- All-natural, rare-roasted beef, thinly sliced
- Bacon-horseradish cheddar (or similar), thinly sliced
- Beefsteak tomato, sliced
- Red onion, thinly sliced
- Leaf lettuce
- Imported dijon mustard
- Sea salt
- Freshly-ground black peppercorns
";
o1795_UC += "Spread mustard on both sides of the bread, add lettuce, thinly sliced red onion, cheese, roasted beef, tomato, and season with sea salt and freshly-ground black peppercorns.
";
var o1795_FS ="CAFÉ 1795 FRONT STREET SANDWICH
Ingredients are listed 'as needed'
";
o1795_FS +="- Loaf of ciabatta or other crusty European-style bread
- All-natural oven-roasted turkey breast, thinly sliced
- Fresh mozzarella
- Basil pesto
- Roasted red bell peppers in oil
- Sea salt
- Freshly-ground black peppercorns
";
o1795_FS +="Spread pesto on both sides of the bread, fresh mozzarella, turkey breast, roasted red peppers, and season with sea salt and freshly-ground black peppercorns.
";
var o1795_LS = "CAFÉ 1795 LAWRENCE SANDWICH
Ingredients are listed 'as needed'
";
o1795_LS +="- Loaf of ciabatta or other crusty European-style bread
- All-natural oven-roasted turkey breast, thinly sliced
- Bacon
- Whole-cranberry sauce
- Prepared horseradish
- Mayonnaise
- Sea salt
- Freshly-ground black peppercorns
";
o1795_LS +="In a small bowl, mix the cranberry sauce, horseradish, and mayonnaise to taste and spread on both sides of the bread, add turkey breast, cooked bacon, and season with sea salt and freshly-ground black peppercorns.
";
var o1795_WS ="CAFÉ 1795 WALL STREET SANDWICH
Ingredients are listed 'as needed'
";
o1795_WS +="- Loaf of ciabatta or other crusty European-style bread
- Prosciutto de Parma, thinly sliced
- Genoa salami, thinly sliced
- Fontinella or asiago, thinly sliced
- Roasted red bell peppers in oil
- Red onion, thinly sliced
- Leaf lettuce
- Extra-virgin olive oil
- Balsamic glaze or vinegar
- Sea salt
- Freshly-ground black peppercorns
";
o1795_WS +="Drizzle balsamic and olive oil both sides of the bread, add lettuce, prosciutto, salami, cheese, roasted bell peppers, onion, and season with sea salt and freshly-ground black peppercorns.
";
var o1795_IV = "CAFÉ 1795 ISAAC VROOMAN SANDWICH
Most ingredients are listed 'as needed'
";
o1795_IV +="- Loaf of ciabatta or other crusty European-style bread
- Organic boneless and skinless chicken breasts
- Large can chicken stock
- 1-cup Mayonnaise
- Zest and juice of one lemon
- 1 heaping teaspoon fresh thyme leaves
- Leaf lettuce
- Beefsteak tomato
- Sea salt
- Freshly-ground black peppercorns
";
o1795_IV +="Cut chicken breasts into half-inch cubes, and place into a large skillet or pan. Cover with chicken stock, and poach on the stove top until just done, being careful not to overcook. Strain or remove with a slotted spoon, reserving stock if desired. Chill uncovered in the refrigerator.
";
o1795_IV +="In a small bowl, mix the mayonnaise, lemon zest, lemon juice, thyme leaves, and season with sea salt and freshly-ground black peppercorns. Add this mixture to the chilled cooked chicken, tossing to evenly coat.
";
o1795_IV +="Place lettuce on the bread, add chicken salad, tomatoes, and season with sea salt and freshly-ground black peppercorns.
";
//Panini Sandwiches
var o1795_GYP ="CAFÉ 1795 GOVERNOR YATES PANINI
Ingredients are listed 'as needed'
";
o1795_GYP +="- Loaf of crusty ciabatta
- Small chèvre log
- Zest of one lemon
- 1 teaspoon fresh thyme leaves
- Sliced smoked salmon
- Red onion, thinly sliced, to taste
- Beefsteak tomato, sliced
- Freshly-ground black peppercorns
>li>Extra-virgin olive oil
";
o1795_GYP +="In a small bowl, mix the chèvre, lemon zest and thyme leaves. Cut the ciabatta across the length to create 3 ½ inch wide slices, then cut open like a roll. Spread the chèvre mixture on both sides of the bread, add thinly sliced red onion, smoked salmon, tomato slices, and season with freshly-ground black peppercorns. Close sandwich and, with your fingers, rub extra-virgin olive oil all over the outside. Cook in a grill press until crispy.
";
var o1795_CDP ="CAFÉ 1795 CHARLES DOYLE PANINI
Ingredients are listed 'as needed'
";
o1795_CDP += "- Loaf of crusty ciabatta
- All-natural oven-roasted turkey breast, thinly sliced
- Artichoke hearts in oil
- Fresh mozzarella
- Basil pesto
- Beefsteak tomato, sliced
- Sea salt
- Freshly-ground black peppercorns
";
o1795_CDP +="Cut the ciabatta across the length to create 3 ½ inch wide slices, then cut open like a roll. Spread pesto on both sides of the bread, add tomatoes, fresh mozzarella, turkey breast, artichoke hearts, and season with sea salt and freshly-ground black peppercorns. Close sandwich and, with your fingers, rub extra-virgin olive oil all over the outside. Cook in a grill press until crispy.
";
var o1795_NVP = "CAFÉ 1795 NICHOLAS VEEDER PANINI
Most ingredients are listed 'as needed'
";
o1795_NVP += "- Loaf of crusty ciabatta
- All-natural oven-roasted turkey breast, thinly sliced
- Small chèvre log
- Zest of one lemon
- Sun-dried tomatoes in oil
- Sea salt
- Freshly-ground black peppercorns
";
o1795_NVP +="In a small bowl, mix the chèvre, lemon zest and thyme leaves. On paper towels, pat dry the sun-dried tomatoes. Cut the ciabatta across the length to create 3 ½ inch wide slices, then cut open like a roll. Spread the chèvre mixture on both sides of the bread, add the sun-dried tomatoes, turkey breast, and season with sea salt and freshly-ground black peppercorns. Close sandwich and, with your fingers, rub extra-virgin olive oil all over the outside. Cook in a grill press until crispy.
";
var o1795_LTP ="CAFÉ 1795 LA TERRAZZA PANINI
Ingredients are listed 'as needed'
";
o1795_LTP +="- Loaf of crusty ciabatta
- Fresh mozzarella
- Butter, softened
- Fresh garlic cloves, minced
- Beefsteak tomato, sliced
- Sea salt
- Freshly-ground black peppercorns
";
o1795_LTP +="In a small bowl mix the butter and minced garlic cloves. Cut the ciabatta across the length to create 3 ½ inch wide slices, then cut open like a roll. Spread the garlic butter on both sides of the bread, add fresh mozzarella, tomatoes, and season with sea salt and freshly-ground black peppercorns. Close sandwich and, with your fingers, rub extra-virgin olive oil all over the outside. Cook in a grill press until crispy.
";
var o1795_JBP="CAFÉ 1795 JAMES BOYD PANINI
Most ingredients are listed 'as needed'
";
o1795_JBP +="- Loaf of crusty ciabatta
- Small chèvre log
- Zest of one lemon
- 1 teaspoon fresh thyme leaves
- Roasted red bell peppers in oil
- Sea salt
- Freshly-ground black peppercorns
";
o1795_JBP +="In a small bowl, mix the chèvre, lemon zest and thyme leaves. Cut the ciabatta across the length to create 3 ½ inch wide slices, then cut open like a roll. Spread the chèvre mixture on both sides of the bread, add the roasted red peppers, and season with sea salt and freshly-ground black peppercorns. Close sandwich and, with your fingers, rub extra-virgin olive oil all over the outside. Cook in a grill press until crispy.
";
var o1795_GSP ="CAFÉ 1795 GREEN STREET PANINI
Ingredients are listed 'as needed'
";
o1795_GSP +="- Loaf of crusty ciabatta
- Fresh mozzarella
- Basil pesto
- Beefsteak tomato, sliced
- Sea salt
- Freshly-ground black peppercorns
";
o1795_GSP +="Cut the ciabatta across the length to create 3 ½ inch wide slices, then cut open like a roll. Spread basil pesto on both sides of the bread, add tomatoes, fresh mozzarella, and season with sea salt and freshly-ground black peppercorns. Close sandwich and, with your fingers, rub extra-virgin olive oil all over the outside. Cook in a grill press until crispy.
";
var o1795_SCCCP ="CAFÉ 1795 S.C.C.C. PANINI
Ingredients are listed 'as needed'
";
o1795_SCCCP +="- All-natural country-style ham, thinly sliced
- Fontinella or asiago, thinly sliced
- Beefsteak tomato, sliced
- Imported honey-dijon mustard
- Sea salt
- Freshly-ground black peppercorns
";
o1795_SCCCP +="Cut the ciabatta across the length to create 3 ½ inch wide slices, then cut open like a roll. Spread mustard on both sides of the bread, add fontinella, tomatoes, ham, and season with sea salt and freshly-ground black peppercorns. Close sandwich and, with your fingers, rub extra-virgin olive oil all over the outside. Cook in a grill press until crispy.
";
//Breakfast
var obrk_pancake ="BUTTERMILK-ORANGE ZEST PANCAKES
These are almost worthy of being served as a dessert!
Makes about 12 5-inch pancakes
";
obrk_pancake +="- 1 ½ cups unbleached all-purpose flour
- ¾ cup cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2-cups buttermilk
- The grated zest of one orange
- 8 tablespoons organic butter, melted
- 3 large organic eggs
- 2 tablespoons brown sugar
- 2 teaspoons pure almond extract
- Confectioner’s sugar
- Pure maple syrup
";
obrk_pancake +="In a large bowl, whisk together the dry ingredients. In another bowl whisk together the remaining ingredients. Add the buttermilk mixture to the flour mixture and stir until just combined. Cook in a hot greased skillet, turning once, until golden brown. Dust with confectioner’s sugar and serve immediately with warmed maple syrup.
";
var obrk_biscuits ="BUTTERMILK BISCUITS WITH LEMON-BASIL BUTTER
Makes about 12 biscuits
";
obrk_biscuits +="- 2-cups unbleached all-purpose flour
- 1-cup cake flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 tablespoon granulated sugar
- ½ cup organic butter
- ¼ cup vegetable shortening
- 1 ¼ cups buttermilk
";
obrk_biscuits +="Biscuits: In a medium bowl, whisk together dry ingredients. With fingertips, “cut-in” butter until pea size clumps form, then, do the same with the shortening. Add the buttermilk and mix together with fingertips or wooden spoon. Place dough onto a floured surface and pat to ½ inch thick, fold over, and then pat to 1-inch thick. Cut with floured round cutters or the floured rim of a glass. Re-roll scraps until all the dough is used. Place biscuits onto parchment-lined baking pan. Chill pan and biscuits in the refrigerator 30 minutes. Heat oven to 425°F. Bake until golden, about 15 minutes.
";
obrk_biscuits +="Lemon-Basil Butter: In a small bowl, mix 8 ounces butter, 1 finely minced garlic clove, and a large bunch basil leaves cut into narrow strips. Form into a log, wrap with plastic wrap, and chill until serving time.
";
var obrk_pinwheel ="MOM’S CINNAMON PINWHEELS
Makes about 15 pinwheels
Follow key recipe for buttermilk biscuits.
";
obrk_pinwheel +="- 12 ounces organic butter, softened
- 1 table spoon ground cinnamon
- 2 table spoons granulated sugar
";
obrk_pinwheel +="In a small bowl mix butter, cinnamon and sugar together. Place dough onto a floured surface and pat to ½ inch thick, fold over, and then pat or roll into a ¼ inch rectangle, and spread butter mixture over top of dough. From one end, roll dough, and cut into ¾ inch slices. Place pinwheels onto parchment-lined baking pan. Chill pan and biscuits in the refrigerator 30 minutes. Heat oven to 425°F. Bake until golden, about 15 minutes.
";
var obrk_sandwich ="CAFÉ 1795 BREAKFAST SANDWICH
Ingredients are listed “as needed”
";
obrk_sandwich +="- Loaf of crusty ciabatta
- Hot turkey sausage
- Fontinella or asiago, thinly sliced
- Organic eggs
- Roasted red bell peppers in oil
- Sea salt
- Freshly-ground black peppercorns
";
obrk_sandwich +="Heat oven or toaster oven to 450°F. Cut the ciabatta across the length to create 3 ½ inch wide slices, then cut open like a roll. Place cheese over both sides of the bread and bake in the oven until cheese is melted. Remove from oven and set aside.
";
obrk_sandwich +="Squeeze sausage meat out of its casings and form an oval patty to fit the size of the bread. Fry in a pan until brown (turkey sausage cooks much faster then the pork variety). Remove from pan and place on one side of the cheese covered bread.
";
obrk_sandwich +="Return pan to stove, add butter if necessary, crack eggs into one side of the pan and add roasted red peppers to the other. Cook eggs to desired doneness, than place atop sausage, add roasted red bell peppers, and season with sea salt and freshly-ground black peppercorns.
";
var obrk_romanbread ="CAFÉ 1795 ROMAN BREAD
- Loaf of ciabatta or other crusty European-style bread
";
obrk_romanbread +="- 4 whole organic eggs
- 2-cups organic half & half or milk
- Organic butter
- Zest of one orange
- 1 teaspoon pure almond extract
- Half teaspoon ground cinnamon
- Quarter teaspoon freshly-grated nutmeg
- Sea salt
- Confectioner’s sugar
- Pure maple syrup
";
obrk_romanbread +="Cut bread into one-inch thick slices. In a medium bowl whisk together cracked eggs, half & half, zest, almond extract, cinnamon, nutmeg, and a dash of sea salt.
";
obrk_romanbread +="Heat a large skillet over medium-high heat. Add ample amounts of butter to pan, dip sliced bread into batter (shake off any excess), and place in skillet. Cook both sides until golden brown. Dust with confectioner’s sugar and serve with warmed pure maple syrup.
";
var obrk_se_arles ="CAFÉ 1795 ARLES-STYLE SCRAMBLED EGGS
Serves one
- 4 whole organic eggs
- Organic butter
- Quarter-pound country-style ham, thinly sliced
- Sea salt
- Freshly-ground black peppercorns
";
obrk_se_arles +="In a small bowl crack and whisk the eggs. Heat a small skillet over medium-high heat, add butter to coat bottom, tear ham into pieces, add to pan, cook until hot, add addition butter if needed, add eggs and scramble. Serve immediately with crusty European-style buttered toast.
";
var obrk_se_carbonara ="CAFÉ 1795 CARBONARA-STYLE SCRAMBLED EGGS
Serves one
- 4 whole organic eggs
- Organic butter
- 4 sliced crispy cooked bacon, crumbled
- 1 teaspoon minced red onion
- 1 tablespoon freshly-grated Parmigiano-Reggiano
- Sea salt
- Freshly-ground black peppercorns
";
obrk_se_carbonara +="In a small bowl crack and whisk the eggs. Heat a small skillet over medium-high heat, add butter to coat bottom, add onions, add eggs and scramble half way, then add bacon and cheese and continue to scramble. Serve immediately with crusty European-style buttered toast.
";
var obrk_se_oban ="CAFÉ 1795 OBAN-STYLE SCRAMBLED EGGS
Serves one
- 4 whole organic eggs
- Organic butter
- 4-ounces wild smoked salmon, torn
";
obrk_se_oban +="In a small bowl crack and whisk the eggs. Heat a small skillet over medium-high heat, add butter to coat bottom, add eggs and scramble half way, then add salmon and continue to scramble. Serve immediately with crusty European-style buttered toast.
";
var obrk_se_prato ="CAFÉ 1795 PRATO-STYLE SCRAMBLED EGGS
Serves one
- 4 whole organic eggs
- Organic butter
- Roma tomato de-seeded and diced
- One-ounce chèvre, crumbled
- 1 teaspoon fresh thyme leaves
";
obrk_se_prato +="In a small bowl crack and whisk the eggs and thyme together. Heat a small skillet over medium-high heat, add butter to coat bottom, add eggs and scramble half way, then add tomatoes and chèvre and continue to scramble. Serve immediately with crusty European-style buttered toast
";
//pizza
var oPizza_dough = "CLASSIC PIZZA DOUGH
This is the classic dough is for making Neapolitan-style pizza.
Makes enough dough for 3 large pizzas. May be frozen.
";
oPizza_dough += "- ½ cake fresh yeast
- 2 cups warm tap water
- 1 cup pastry flour
- 1 tablespoon sea salt
- 5 ½ to 6 cups unbleached all-purpose flour
";
oPizza_dough += "In the bowl of a stand mixer fitted with a dough hook, stir the yeast and water until dissolved. Add the pastry flour and sea salt, and then the all-purpose flour 1 cup at a time. Knead for about 30 minutes, or until the dough is smooth and elastic.
";
oPizza_dough += "Transfer dough to a floured surface, cover with a towel, and let rise for 4 hours.
";
oPizza_dough += "Punch the dough down and divide into 3 equal pieces. Form each piece into a ball, and cover with a towel and let rise until doubled, about 3 hours.
";
var oPizza_greek = "GREEK-STYLE PIZZA
Although I’ve included a recipe for classic Italian pizza dough, I often use the store-bought variety. Do not however, be tempted to purchase frozen preformed dough or a pre-baked crust!
";
oPizza_greek += "- Homemade or store-bought pizza dough
- Block of goat and/or sheep’s milk feta, crumbled
- 2 large tomatoes, ¼ inch dice
- 24 oil-cured olives, pitted
- Grated zest of one lemon
- Extra-virgin olive oil
- 4 fresh garlic cloves, minced
- 1 bag fresh baby spinach
- 2 teaspoons fresh thyme leaves
- Sea salt
- Freshly-ground black peppercorns
";
oPizza_greek += "Heat grill on high or oven to 450°F. In a skillet over medium-high heat, sauté minced garlic and extra-virgin olive oil until just limp-don’t over cook! Remove from heat and set aside.
";
oPizza_greek += "On a floured or oiled surface or large cutting board, pat and stretch dough into a ½ inch thick circle.
";
oPizza_greek += "Oven: Distribute the spinach evenly over the dough, then the diced tomatoes, olives, crumbled feta, and thyme leaves. Grate lemon zest evenly over the pie, and season with sea salt and freshly-ground black peppercorns. Transfer pizza to stone or sheet pan and bake until crust is golden, about 5-10 minutes.
";
oPizza_greek += "Grill: Reduce heat to low. Carefully transfer circle of dough to grill grate, close cover, and cook until golden brown. Remove from grill and flip so uncooked side is up. Distribute the spinach evenly over the dough, then the diced tomatoes, olives, crumbled feta, and thyme leaves. Grate lemon zest evenly over the pie, and season with sea salt and freshly-ground black peppercorns. Return to grill grate, close cover, and cook until the bottom is golden brown.
";
var oPizza_margherita = "MARGHERITA PIZZA
In Italy, there are strict Denominazione di origine controllata, or DOC, regulations in place regarding the definition of Pizza Margherita-named after Margherita Maria Teresa Giovanna di Savoia or Margaret of Savoy, the Queen consort of the Kingdom of Italy during the reign of her husband, Humbert I (1878-1900). The following recipe is authentic.
";
oPizza_margherita += "Although I’ve included a recipe for classic Italian pizza dough, I often use the store-bought variety. Do not however, be tempted to purchase frozen preformed dough or a pre-baked crust!
";
oPizza_margherita += "- Classic or store-bought pizza dough
- 8 ounces fresh or canned tomatoes, chopped
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves
- Extra-virgin olive oil
- ½ cup Parmigiano-Reggiano, grated
- Sea salt
- Freshly-ground black peppercorns
";
oPizza_margherita += "Heat grill on high or oven to 450°F. On a floured or oiled surface or large cutting board, pat and stretch dough into a ½ inch thick circle.
";
oPizza_margherita += "Oven: Distribute chopped tomatoes over the dough, then the fresh mozzarella, grated Parmigiano-Reggiano, and basil leaves. Drizzle with extra-virgin olive oil, transfer pizza to stone or sheet pan and bake until crust is golden, about 5-10 minutes.
";
oPizza_margherita += "Grill: Reduce heat to low. Carefully transfer circle of dough to grill grate, close cover, and cook until golden brown. Remove from grill and flip so uncooked side is up. Distribute chopped tomatoes over the dough, then the fresh mozzarella, grated Parmigiano-Reggiano, and basil leaves. Drizzle with extra-virgin olive oil, return to grill grate, close cover, and cook until the bottom is golden brown.
";
var oPizza_mushroom = "MUSHROOM PIZZA
Although I’ve included a recipe for classic Italian pizza dough, I often use the store-bought variety. Do not however, be tempted to purchase frozen preformed dough or a pre-baked crust!
";
oPizza_mushroom += "- Homemade or store-bought pizza dough
- Extra-virgin olive oil
- Half yellow onion, small dice
- One pound porcini or crimini mushrooms, sliced
- ½ cup heavy cream
- 1 tablespoon flat-leaf parsley, minced
- 2 teaspoons fresh thyme leaves
- 12 ounces fresh smoked mozzarella, thinly sliced
- ½ cup Parmigiano-Reggiano, grated
- Sea salt
- Freshly-ground black peppercorns
";
oPizza_mushroom += "Heat grill on high or oven to 450°F. In a skillet over medium-high heat, sauté diced onion with extra-virgin olive oil until softened. Add the mushrooms and cook until tender. Add the cream, parsley, and time, and cook until slightly thickened. Season with sea salt and freshly-ground black peppercorns, remove from heat, and set aside.
";
oPizza_mushroom += "On a floured or oiled surface or large cutting board, pat and stretch dough into a ½ inch thick circle.
";
oPizza_mushroom += "Oven: Distribute the mozzarella evenly over the dough, then spread the mushroom mixture over the mozzarella, and sprinkle with Parmigiano-Reggiano. Transfer pizza to stone or sheet pan and bake until crust is golden, about 5-10 minutes.
";
oPizza_mushroom += "Grill: Reduce heat to low. Carefully transfer circle of dough to grill grate, close cover, and cook until golden brown. Remove from grill and flip so uncooked side is up. Distribute the mozzarella evenly over the dough, then spread the mushroom mixture over the mozzarella, and sprinkle with Parmigiano-Reggiano. Return to grill grate, close cover, and cook until the bottom is golden brown.
";
var oPizza_red = "“RED” PIZZA
Although I’ve included a recipe for classic Italian pizza dough, I often use the store-bought variety. Do not however, be tempted to purchase frozen preformed dough or a pre-baked crust!
";
oPizza_red += "- Homemade or store-bought pizza dough
- Red onion, thinly sliced
- 12 ounces fresh mozzarella, sliced
- Roasted red peppers, in oil, cut into ¼ inch strips
- Large tomato, ¼ inch dice
- Extra-virgin olive oil
- ½ teaspoon red pepper flakes
- 2 tablespoons fresh rosemary leaves, minced
- Sea salt
- Freshly-ground black peppercorns
";
oPizza_red += "Heat grill on high or oven to 450°F.
On a floured or oiled surface or large cutting board, pat and stretch dough into a ½ inch thick circle.
";
oPizza_red += "Oven: Brush or sprinkle the top of the dough with extra-virgin olive oil, distribute the sliced mozzarella evenly, arrange onion slices, tomatoes, and roasted red peppers. Sprinkle with minced rosemary, red pepper flakes, and season with sea salt and freshly-ground black peppercorns. Transfer pizza to stone or sheet pan and bake until crust is golden, about 10 minutes.
";
oPizza_red += "Grill: Reduce heat to low. Carefully transfer circle of dough to grill grate, close cover, and cook until golden brown. Remove from grill and flip so uncooked side is up. Brush or sprinkle the top of the dough with extra-virgin olive oil, distribute the sliced mozzarella evenly, arrange onion slices, tomatoes, and roasted red peppers. Sprinkle with minced rosemary, red pepper flakes, and season with sea salt and freshly-ground black peppercorns. Return to grill grate, close cover, and cook until the bottom is golden brown.
";
var oPizza_shrimp = "SHRIMP AND FETA PIZZA
Although I’ve included a recipe for classic Italian pizza dough, I often use the store-bought variety. Do not however, be tempted to purchase frozen preformed dough or a pre-baked crust!
";
oPizza_shrimp += "- Homemade or store-bought pizza dough
- 16 large raw shrimp, peeled or 8 shrimp halved lengthwise
- 4 fresh garlic cloves, minced
- Extra-virgin olive oil
- 2 blocks of goat and/or sheep’s milk feta, crumbled
- 24 oil-cured olives, pitted
- grated zest of one lemon
- 1 tablespoon fresh rosemary leaves, minced
- Freshly-ground black peppercorns
";
oPizza_shrimp += "Heat grill on high or oven to 450°F. In a skillet over medium heat, quickly sauté shrimp in extra-virgin olive oil until just pink. Remove from heat and set aside.
";
oPizza_shrimp += "On a floured or oiled surface or large cutting board, pat and stretch dough into a ½ inch thick circle.
";
oPizza_shrimp += "Oven: Distribute the crumbled feta, shrimp and garlic, and olives over the dough. Sprinkle with minced rosemary leaves, lemon zest, and season with freshly-ground black peppercorns. Transfer pizza to stone or sheet pan and bake until crust is golden, about 5-10 minutes.
";
oPizza_shrimp += "Grill: Reduce heat to low. Carefully transfer circle of dough to grill grate, close cover, and cook until golden brown. Remove from grill and flip so uncooked side is up. Distribute the crumbled feta, shrimp and garlic, and olives over the dough. Sprinkle with minced rosemary leaves, lemon zest, and season with freshly-ground black peppercorns. Return to grill grate, close cover, and cook until the bottom is golden brown.
";
var oPizza_salmon = "SMOKED WILD SALMON PIZZA
Although I’ve included a recipe for classic Italian pizza dough, I often use the store-bought variety. Do not however, be tempted to purchase frozen preformed dough or a pre-baked crust!
";
oPizza_salmon += "- Homemade or store-bought pizza dough
- Red onion, thinly sliced
- Large log of chèvre
- 2 tablespoons crème fraîche
- 12 ounces wild smoked salmon, sliced
- Grated zest of one lemon
- ½ teaspoon red pepper flakes
- 2 teaspoons fresh thyme leaves
- Sea salt
- Freshly-ground black peppercorns
";
oPizza_salmon += "Heat grill on high or oven to 450°F. In a small bowl, mix chèvre, crème fraîche, lemon zest, thyme leaves, and red pepper flakes.
";
oPizza_salmon += "On a floured or oiled surface or large cutting board, pat and stretch dough into a ½ inch thick circle.
";
oPizza_salmon += "Oven: Distribute the chèvre mixture evenly over the dough, then the onion slices, and arrange the sliced smoked salmon over the onions. Transfer pizza to stone or sheet pan and bake until crust is golden, about 5-10 minutes.
";
oPizza_salmon += "Grill: Reduce heat to low. Carefully transfer circle of dough to grill grate, close cover, and cook until golden brown. Remove from grill and flip so uncooked side is up. Distribute the chèvre mixture evenly over the dough, then the onion slices, and arrange the sliced smoked salmon over the onions. Return to grill grate, close cover, and cook until the bottom is golden brown.
";
//Salads
var oSal_letaprpecan = "BABY LETTUCE WITH CHÈVRE, DRIED APRICOTS, AND CANDIED PECANS
If you have an aversion to goat cheese, imported Gorgonzola is a great substitute to the chevre in this recipe.
";
oSal_letaprpecan += "- Bagged and cleaned baby lettuce, as needed
- 1 package dried apricots, sliced lengthwise
- 1 small log chèvre, crumbled
- ½ cup extra-virgin olive oil
- Can candied or glazed pecans
- 2 tablespoons cabernet or red wine vinegar
- 1 tablespoon imported Dijon mustard
- Sea salt
- Freshly-ground black peppercorns
";
oSal_letaprpecan += "Vinaigrette: In a bowl, whisk together extra-virgin olive oil, vinegar, and mustard. Season with sea salt and freshly-ground black peppercorns.
";
oSal_letaprpecan += "Salad: in a large bowl, toss baby lettuce, dried apricots, and ample amounts of pecans with enough dressing to coat. Assemble on serving plates with crumbled chèvre.
";
var oSal_spinoranavoc ="BABY SPINACH, ORANGE, AND AVOCADO SALAD
This salad goes well with the addition of crumbled chèvre, buttermilk blue cheese, or feta.
";
oSal_spinoranavoc +="- 4 fresh garlic cloves
- Extra-virgin olive oil
- Red onion, thinly sliced
- ½ cup 100% pomegranate juice, like POM POM
- Juice of 2 limes
- ½ teaspoon hot sauce
- 1 tablespoon imported Dijon
- 4 seedless oranges, peeled, ¼ inch slice
- Bagged cleaned baby spinach, as needed
- 2 ripe avocados, peeled, pitted, sliced lengthwise
- Sea salt
- Freshly-ground black peppercorns
";
oSal_spinoranavoc +="Vinaigrette: In a blender, add garlic cloves, ¼ cup extra-virgin olive oil, pomegranate juice, lime juice, hot sauce, and mustard. Puree until smooth and season with sea salt and freshly-ground black peppercorns.
";
oSal_spinoranavoc +="Salad: in a large bowl, toss baby spinach and sliced onions with enough dressing to coat. Assemble on serving plates with orange rounds and avocado slices.
";
var oSal_caesargarlic ="CAESAR-STYLE SALAD WITH ROASTED GARLIC DRESSING
This perfect summertime recipe is great for lunch or dinner. For a more substantial meal, add marinated, grilled shrimp or boneless and skinless chicken breasts.
";
oSal_caesargarlic +="- 1 head curly endive, cleaned, trimmed, torn
- 1 head romaine, cleaned, torn
- 1 cup freshly-grated Parmigiano-Reggiano
- 2 heads fresh garlic
- Extra-virgin olive oil
- Dry white wine
- 1 tablespoon minced fresh rosemary leaves
- ½ crusty European-style baguette cut into ½ inch (or so) cubes
- The juice of 1 lemon
- 1 tablespoon imported Dijon mustard
- 4 anchovy filets
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce
- Sea salt
- Freshly-ground black peppercorns
";
oSal_caesargarlic +="Roasted Garlic: Heat oven to 300°F. Keeping the heads intact, peel off outer skin from garlic and place into a small baking dish. Drizzle with extra-virgin olive oil and white wine, tightly cover with foil, and bake until garlic is soft, about 1 to 1 ½ hours. Remove from oven and set aside.";
oSal_caesargarlic +="
Croutons: On a sheet pan, pour enough extra-virgin olive oil to coat bottom and sprinkle with minced rosemary. Toss bread cubes with the oil and rosemary, evenly coating all sides. Season with sea salt and freshly-ground black peppercorns, and bake until lightly toasted, about 10 to 15 minutes. Remove from oven and set aside.
";
oSal_caesargarlic +="Dressing: In a blender, squeeze garlic from skins, add lemon juice, mustard, anchovies, Worcestershire sauce, hot sauce, and ½ cup extra-virgin olive oil. Puree until smooth, and season with sea salt and freshly-ground black peppercorns.
";
oSal_caesargarlic +="In a large bowl, toss dressing with greens, croutons, and Parmigiano-Reggiano. Serve immediately.
";
var oSal_cottagerow ="CAFÉ 1795 COTTAGE ROW SALAD
Another popular Café 1795 salad.
";
oSal_cottagerow +="- Bagged baby lettuce mix, as needed
- Red D’Anjou pears, ¼ inch slice, as needed
- Granulated sugar
- Small bag shelled walnut halves
- Ground cinnamon
- Brown sugar
- Organic butter
- Smoked thick-cut bacon, cooked crisp, crumbled, as needed
- Buttermilk blue cheese, crumbled
- Extra-virgin olive oil
- Raspberry vinegar
- Sea salt
- Freshly-ground black peppercorns
";
oSal_cottagerow +="Candied Walnuts: Heat oven or toaster oven to 350°F. In a small bowl toss walnuts with 2 tablespoons melted butter, 1 tablespoons brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon sea salt. Transfer to a sheet pan and bake 5 minutes. Remove from oven and set aside to cool.
";
oSal_cottagerow +="Caramelized Pears: In a skillet over medium heat, add enough butter to coat, dip sliced pears in granulated sugar, and cook, turning once, until both sides are slightly caramelized. Set aside.
";
oSal_cottagerow +="Vinaigrette: In a small bowl whisk together 1 tablespoon granulated sugar, ¼ cup extra-virgin olive oil, and 2 tablespoons raspberry vinegar. Season with sea salt and freshly-ground black peppercorns.
";
oSal_cottagerow +="Toss lettuce with enough vinaigrette to coat, and place on individual serving plates. Top each plate with crumbled blue cheese, crumbled bacon, candied walnuts, and 2 caramelized pear slices. Serve immediately.
";
var oSal_queensfort ="CAFÉ 1795 QUEEN’S FORT SALAD
Although far too sweet for my taste, this was one of the most popular salads at Café 1795.
";
oSal_queensfort +="- Bagged baby lettuce mix, as needed
- Log of chèvre
- Small box golden raisins
- Dried whole apricots, cut lengthwise into thin strips, as needed
- Dried golden calimyrna figs, stems removed, halved, as needed
- Dried mission figs, stems removed, halved, as needed
- Small bag shaved almonds
- Small bag walnuts, finely chopped
- Extra-virgin olive oil
- Small jar apricot preserves or jam
- Good quality balsamic vinegar
- Sea salt
- Freshly-ground black peppercorns
";
oSal_queensfort +="Chèvre Medallions: Heat oven or toaster oven to 450°F. Form chèvre into “medallions” ½ thick and 2 inches round, and gently press into finely chopped walnuts to coat. Set aside, just before serving, place onto an oven proof plate and bake until just warm. Carefully transfer onto salad.
";
oSal_queensfort +="Apricot-Balsamic Vinaigrette: In a small bowl, mix ¼ cup apricot preserves, 1 tablespoon hot water, and 1 tablespoon balsamic vinegar together. Slowly whisk in ¼ cup (or more) extra-virgin olive oil-dressing will be thick. Season with sea salt and freshly-ground black peppercorns and set aside.
";
oSal_queensfort +="Toss lettuce with enough dressing to coat, and place on individual serving plates. Top with each plate with dried fruit, almonds, and warm chevre medallions. Serve immediately.
";
var oSal_pearroquebac = "D’ANJOU PEAR, ROQUEFORT, BACON, AND HAZELNUTS SALAD WITH SHALLOT VINAIGRETTE
";
oSal_pearroquebac += "- Your favorite style bagged cleaned lettuce, as needed
- 8 smoked thick-cut bacon slices, cooked crisp and crumbled
- Extra-virgin olive oil
- 1 tablespoon imported Dijon
- 1 shallot, minced
- 5 tablespoons imported Sherry vinegar
- 3 ripe red D’Anjou pears, halved, cored, sliced lengthwise
- Wedge of Roquefort, crumbled
- 1 small bag hazelnuts
- Sea salt
- Freshly-ground black peppercorns
";
oSal_pearroquebac += "Vinaigrette: In a bowl, whisk together ½ cup extra-virgin olive oil, Sherry vinegar, mustard, and minced shallots. Season with sea salt and freshly-ground black peppercorns.
";
oSal_pearroquebac += "Salad: In a large bowl, lettuce with enough dressing to coat. Assemble on serving plates with sliced pears, crumbled bacon, hazelnuts, and crumbled Roquefort.
";
var oSal_haricots ="HARICOTS VERTS WITH PROSCIUTTO DI PARMA, GORGONZOLA, AND TOASTED WALNUTS
This salad looks great piled on a platter, making it ideal for buffets or picnics. If you have an aversion to blue cheese, substitute Gruyére cut into matchstick-size strips.
";
oSal_haricots +="- Fresh haricots verts or green beans, as needed
- 2, 1/8 inch slices of Prosciutto di Parma, cut into matchstick-size strips
- Gorgonzola, crumbled
- 1 small package walnut halves
- Extra-virgin olive oil
- Champagne vinegar or freshly squeezed lemon juice
- Sea salt
- Freshly-ground black peppercorns
";
oSal_haricots +="Toast walnut halves on a sheet pan in a 350°F oven or toaster oven. Remove from oven and set aside.
";
oSal_haricots +="In a large pot, bring water and sea salt to a boil. Briefly blanch haricots verts until just crisp-tender. To stop the cooking action, immediately place pot into sink under cold running water until beans have cooled. Drain in a colander, dry on paper towels, and place in a large bowl.
";
oSal_haricots +="Toss haricots verts with enough extra-virgin olive oil to coat, then, add vinegar or lemon juice to taste. Season with sea salt and freshly-ground black peppercorns, and gently toss in prosciutto, Gorgonzola and walnuts. Place on individual serving plates or pile onto a large platter.
";
var oSal_orzo ="ORZO SALAD
You could make this salad with boiled sweet corn as well. Either way, it’s delicious!
";
oSal_orzo +="- 1 pound orzo
- Large tomato, outside part ¼ inch dice
- European cucumber, peeled, seeded, ¼ inch dice
- Block of goat and/or sheep’s milk feta, crumbled (optional)
- 12 to 15 oil-cured olives, pitted, halved
- Block of feta,
- Dozen or so fresh garlic cloves, peeled
- 1 tablespoon flat leaf parsley, minced
- Extra-virgin olive oil
- Sea salt
- Freshly-ground black peppercorns
";
oSal_orzo +="Garlic Oil: Place peeled garlic cloves into small sauce pan and add just enough extra-virgin olive oil to cover. Over low heat, simmer 10 to 15 minutes, being careful not to brown. Remove from heat and set aside.
";
oSal_orzo +="In a pot over high heat, boil water and sea salt and cook orzo until al dente. Remove pot from heat and place orzo into a fine mesh colander under cold running water. Drain well.
";
oSal_orzo +="Toss cooked orzo with diced tomatoes, diced cucumber, olives, and minced parsley. Dress with garlic oil. Season with sea salt and freshly-ground black peppercorns. Gently toss in crumbled feta. Refrigerate until completely chilled. Before serving, recheck seasoning, and if necessary add additional garlic oil.
";
var oSal_prosdiparma ="PROSCIUTTO DI PARMA AND ROASTED RED AND YELLOW BELL PEPPER “NAPOLEONS”
";
oSal_prosdiparma +="- 3 red and yellow bell peppers
- Large ball fresh mozzarella, sliced
- 8 thin slices Prosciutto di Parma, halved
- Bunch fresh basil
- Extra-virgin olive oil
- Good quality balsamic vinegar
- Dried red pepper flakes
- Sea salt
- Freshly-ground black peppercorns
";
oSal_prosdiparma +="Roasted Bell Peppers: Heat your grill or 2 range burners on high. If grilling, place peppers on grill grate until bottom side is chard. Turn peppers as needed until completely chard. If using a range top, place peppers onto grate, turning as needed until completely chard. Place peppers in a bowl and cover tightly with plastic wrap to “steam” the skins. When cool, cut tops off, deseed, place skin side up on a cutting board and gently remove the skins with the blade of a knife. Cut the skinned meat into quarters. May be made a day in advance and kept covered in the refrigerator.
";
oSal_prosdiparma +="On serving plates, stack alternate layers of roasted peppers, mozzarella, prosciutto, and whole basil leaves, ending with a basil leaf on top. Drizzle with extra-virgin olive oil and balsamic. Season with sea salt and freshly-ground black peppercorns. Serve immediately.
";
var oSal_rllorggrapeft ="RED LEAF LETTUCE WITH ORANGES AND GRAPEFRUIT
Although this simple Sicilian-style salad is refreshing throughout the summer, I’ve been known to serve it at Christmas dinner as well. For a more elegant presentation, with a knife, remove citrus skins and cut out individual segments.
";
oSal_rllorggrapeft +="- Red leaf lettuce, cleaned and torn, as needed
- 3 seedless oranges, peeled, sliced
- 2 pink grapefruits, peeled, sliced
- Grated zest and juice of one orange
- Extra-virgin olive oil
- Sea salt
- Freshly-ground black peppercorns
";
oSal_rllorggrapeft +="In a large bowl, toss torn lettuce with enough extra-virgin olive oil to coat. Add orange zest, and orange juice to taste. Season with sea salt and freshly-ground black peppercorns. Arrange on individual serving plates with orange and grapefruit slices (or sections), and serve immediately.
";
var oSal_Swtcornredbpep ="ROASTED FRESH SWEET CORN RED BELL PEPPER SALAD
You could make this salad with boiled sweet corn as well. Either way, it’s delicious!
";
oSal_Swtcornredbpep +="- 12 ears fresh sweet corn, husked
- 2 red bell pepper, roasted, skinned, diced
- Dozen or so fresh garlic cloves, peeled
- 1 tablespoon fresh thyme leaves
- 1 tablespoon flat leaf parsley or cilantro, minced
- Extra-virgin olive oil
- Sea salt
- Freshly-ground black peppercorns
";
oSal_Swtcornredbpep +="Roasted Bell Peppers: Heat your grill or 2 range burners on high. If grilling, place peppers on grill grate until bottom side is chard. Turn peppers as needed until completely chard. If using a range top, place peppers onto grate, turning as needed until completely chard. Place peppers in a bowl and cover tightly with plastic wrap to “steam” the skins. When cool, cut tops off, deseed, place skin side up on a cutting board and gently remove the skins with the blade of a knife. Cut the skinned meat into ¼ inch dice, and set aside. May be made a day in advance and kept covered in the refrigerator.
";
oSal_Swtcornredbpep +="Roasted Corn: Reduce grill heat to low. With your hands, rub each ear with extra-virgin olive oil, season with sea salt and freshly-ground black peppercorns, and individually tightly wrap in foil. Roast on the grill, turning once, until tender-being careful not to burn! Remove from grill and set aside to cool.
";
oSal_Swtcornredbpep +="Garlic Oil: Place peeled garlic cloves into small sauce pan and add just enough extra-virgin olive oil to cover. Over low heat, simmer 10 to 15 minutes, being careful not to brown. Remove from heat and set aside.
";
oSal_Swtcornredbpep +="On a cutting board, unwrap corn and remove kernels from cob with chef’s knife and place in a large bowl. Add diced roasted red peppers, minced parsley, fresh thyme leaves, and toss with enough garlic oil to coat. Season with sea salt and freshly-ground black peppercorns. Refrigerate until completely chilled. Before serving, recheck seasoning, and if necessary add additional garlic oil.
";
//soups
var oSoup_ChestnutPancetta = "CHESTNUT AND PANCETTA SOUP
This is a rustic, peasant-style soup, perfect for an October evening.
";
oSoup_ChestnutPancetta += "- 1 ½ pounds fresh chestnuts
- 42 ounce can chicken stock
- Extra-virgin olive oil
- 5 ounces pancetta or thickly sliced bacon, diced
- 1 medium yellow onion, small dice
- 1 celery stalk, diced
- 1 tablespoon fresh rosemary leaves, minced
- 1 fresh bay leaf
- 2 cloves fresh garlic cloves, minced
- Sea salt
- Freshly-ground white peppercorns
";
oSoup_ChestnutPancetta += "Carefully cut a slit in the rounded shell of each chestnut, place into a sauce pan, cover with water, bring to a boil, reduce heat, and simmer about 15 minutes. Place pan in sink and rinse chestnuts under cold running water. Remove chestnuts from pan, peal off both the thick outer and the thin inner skins, set aside.
";
oSoup_ChestnutPancetta += "In a sauce pan over medium heat, fry the pancetta or bacon in extra-virgin olive oil until golden. Add the onion and celery, and cook until softened. Add the minced garlic, and cook for 1 to 2 minutes. Add the chestnuts, bay leaf, and enough stock to cover. Bring to boil, reduce heat, loosely cover, and simmer for 45 minutes-stirring occasionally. The soup is done when the chestnuts have disintegrated. Remove may leaf, and season with sea salt and freshly-ground black peppercorns. Add minced rosemary leaves and serve with crusty European-style bread.
";
var oSoup_cornchow ="FRESH SWEET CORN CHOWDER
- 12 ears fresh sweet corn, husks removed
- 1 large chef’s potato, peeled and cut into ½ inch dice
- 2 fresh garlic cloves, minced
- Extra-virgin olive oil
- 1 small yellow onion, ¼ inch dice
- 2 celery stalks, diced
- 42 ounce can chicken stock
- ½ teaspoon curry powder
- ½ teaspoon hot sauce
- Plain yogurt or crème fraîche (optional)
- 1 tablespoon cut fresh chive greens
- Sea salt
- Freshly-ground white peppercorns
";
oSoup_cornchow += "On a cutting board, remove corn kernels from cob with chef’s knife. Place in bowl and set aside.
";
oSoup_cornchow += "In a large pot, sauté onions and celery with extra-virgin olive oil until tender, then add minced garlic and continue cooking for 1 to 2 minutes. Add corn, potatoes, curry powder, and ¾ can of stock. Bring to boil, reduce heat, cover, and simmer until corn is tender, about 30 to 45 minutes. In a food processor or blender, puree half the soup, and return to pot. Adjust consistency if necessary by adding remaining stock, and/or milk, half & half, heavy cream, or plain yogurt. Season with sea salt, freshly-ground white peppercorns, and hot sauce. Serve in individual bowls with a dollop of plain yogurt or crème fraîche, and a sprinkling of chive greens.
";
var oSoup_patatocheddar = "HEARTY POTATO AND CHEDDAR SOUP WITH BACON
- Quarter-pound thick-cut smoked bacon, diced, cooked, crumbled
- Extra-virgin olive oil
- 1 large leek, white parts, ¼ inch dice
- 1 small yellow onion, ¼ inch dice
- 2 fresh garlic cloves, minced
- ¼ cup unbleached all-purpose flour
- 48 ounce canned chicken stock
- 3 pounds Idaho potatoes, peeled, ½ inch dice
- 1 pound Vermont sharp cheddar cheese, grated
- ½ pint heavy cream
- 1 tablespoon fresh cut chive greens
- Sea salt
- Freshly-ground white peppercorns
";
oSoup_patatocheddar += "Grate cheddar and place into a large bowl.
In a large pot over medium-high heat, sauté diced bacon until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons of bacon drippings from pot, add 1 tablespoon extra-virgin olive oil, diced leeks, onion, and sauté until softened. Add minced garlic, and cook for 1 to 2 minutes. Reduce heat to low, add flour and cook 5 minutes, stirring constantly. Add ¾ can chicken stock and potatoes, bring to boil, reduce heat, loosely cover, and simmer until potatoes are tender, about 20 minutes. Ladle about a quarter of the soup into the bowl with the grated cheddar, mix until smooth, and return to pot. Stir in heavy cream, and if necessary, adjust consistency with remaining chicken stock. Season with sea salt and freshly-ground white peppercorns. Serve in individual bowls garnished with crumbled bacon and chive greens.
";
var oSoup_onion = "ONION SOUP
Onion soup, originally peasant fare, dates back to the early Roman Empire. Today’s popular version, made with caramelized onions, croutons, and Swiss cheese, originated in France in the 17th century.
";
oSoup_onion += "- 4 large yellow onions, thinly sliced
- Extra-virgin olive oil
- 4 ounces port wine
- 72 (or so) ounces canned chicken stock
- 4 fresh garlic cloves, minced
- 4 fresh thyme sprigs
- 2 fresh bay leaves
- Loaf crusty European-style baguette
- Gruyère, grated
- Sea salt
- Freshly-ground black peppercorns
";
oSoup_onion += "Heat oven to 450°F. On a cutting board, thinly slice the onions. In a large pot, over medium-high heat, sauté the onions with extra-virgin olive oil until dark golden brown (this is what gives the soup its rich, dark color). Add the minced garlic and cook 1 to 2 minutes. Add port wine and deglaze the brown bits from the bottom of the pan by scrapping with a wooden or rubber spatula. Add chicken stock, thyme sprigs, and bay leaves, bring to boil, reduce heat, and simmer 30 minutes. Turn off heat. With a slotted spoon or tongs, remove bay leaves and thyme sprigs, and discard. Season with sea salt and freshly-ground black peppercorns.
";
oSoup_onion += "Cut the baguette into ¼ inch thick slices, place on a sheet pan, brush both sides with extra-virgin olive oil, season with sea salt and freshly-ground black peppercorns, and bake until golden. Remove from oven and set aside.
";
oSoup_onion += "Fill individual oven-proof bowls with soup, place 1 or 2 croutons on top, followed by ample amounts of grated Gruyère. Bake bowls on a sheet pan until cheese is melted and golden. Serve immediately.
";
var oSoup_butternu ="PURÈE OF BUTTERNUT SQUASH SOUP
This is not a savory soup, in fact, it’s quite sweet, but well received by all.
";
oSoup_butternu +="- One large butternut squash, seeded, skinned, and cubed
- 42 ounce can chicken stock
- ½ teaspoon curry powder
- Pint heavy cream
- ¼ cup packed brown sugar
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon ground cinnamon
- Sea salt
- Freshly-ground white peppercorns
";
oSoup_butternu +="On a cutting board, slice squash lengthwise, remove seeds and skin, and cut into large chunks. In a large pot, add the squash, ¾ can of stock, curry powder, brown sugar, nutmeg, and cinnamon. Bring to boil, reduce heat, cover, and simmer until squash is tender, about 30 minutes.
";
oSoup_butternu +="Transfer soup to large bowl. In a food processor or blender, purèe the soup in batches and return to pot. Adjust consistency if necessary by adding remaining stock and heavy cream. Season with sea salt and freshly-ground white peppercorns. Serve in individual bowls with a dollop of sweetened whipped cream, a dusting of freshly grated nutmeg, and my Savory Shortbread.
";
var oSoup_califlower ="PURÉE OF CALIFLOWER AND STILTON SOUP
- 1 large head cauliflower, core removed, cut into large pieces
- Extra-virgin olive oil
- 1 medium onion, small dice
- 1 leek, white part small dice
- 4 celery stalks, diced
- 2 fresh garlic cloves, minced
- 42 ounce can of chicken stock
- 1 fresh bay leaf
- 2 sprigs fresh thyme
- 2 sprigs fresh flat-leaf parsley
- ¼ teaspoon curry powder
- 1 pint heavy cream
- 4 ounces Stilton cheese, crumbled
- Sea salt
- Freshly-ground white peppercorns
";
oSoup_califlower +="In a large pan over medium heat, sauté onions, leeks, and celery with extra-virgin olive oil until tender. Add garlic, and cook for 1 to 2 minutes, add cauliflower, bay leaf, thyme, parsley, curry powder, and ¾ can chicken stock. Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, or until the cauliflower is tender. With a slotted spoon or tongs, remove bay leaf, parsley, and thyme sprigs. Transfer soup to large bowl, and with a food processor or blender, puree in batches and return to pot. Add heavy cream, and adjust consistency if necessary with remaining stock. Season with sea salt and freshly-ground white peppercorns. Reheat, and gradually stir-in crumbled Stilton. Serve with warmed crusty European-style bread.
";
var oSoup_butternutacorn ="PURÉE OF ROASTED BUTTERNUT AND ACORN SQUASH SOUP
- 1 large butternut squash
- 1 acorn squash
- Extra-virgin olive oil
- 1 yellow onion, ¼ inch dice
- 1 tablespoon fresh ginger root, peeled, minced
- ¼ teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cardamom seed
- 48 ounces canned chicken stock
- 4 fresh rosemary sprigs
- ½ pint heavy cream
- Sea salt
- Freshly-ground white peppercorns
";
oSoup_butternutacorn +="Heat oven to 350°F. Cut each squash in half lengthwise, and with a table spoon, scrape out seeds and discard. Brush cut sides with extra-virgin olive oil, place onto sheet pan, and roast until tender, about 45 minutes to an hour. Remove from oven, cool slightly, and scoop cooked flesh out and into a bowl. Set aside.
";
oSoup_butternutacorn +="In a large pot over medium heat, sauté onions with extra-virgin olive oil until softened. Add minced ginger root, nutmeg, ground cardamom seed, and cook for 1 to 2 minutes. Add ¾ can of chicken stock and rosemary sprigs, and bring to boil. Reduce heat and simmer 10 minutes. With a slotted spoon or tongs, remove rosemary and discard. Add cooked squash flesh and simmer 15 minutes. Transfer soup to large bowl. In a food processor or blender, purèe the soup in batches and return to pot. Add heavy cream, and if necessary, adjust consistency adding remaining stock. Season with sea salt and freshly-ground white peppercorns, heat and serve.
";
var oSoup_pumpkin ="PURÉE OF ROASTED PUMPKIN AND GARLIC SOUP
This is a wonderful autumn soup. Ground cinnamon, freshly grated nutmeg, curry powder, and brown sugar also complement its flavors.
";
oSoup_pumpkin +="- 10 ounces (or more) fresh pumpkin, skinned and cubed
- 1 large chef’s potato, peeled and cut into ½ inch dice
- 8 fresh garlic cloves, unpeeled
- 48 ounces canned chicken stock
- Extra-virgin olive oil
- 1 large yellow onion, ¼ inch dice
- 2 celery stalks, diced
- Bunch of fresh sage
";
oSoup_pumpkin +="Heat oven to 300°F. Scrape the seeds from pumpkin, cut off skin, and cut into large cubes. Place onto a sheet pan with garlic and toss with extra-virgin olive oil to coat. Roast until soft, about 30 to 45 minutes. Remove from oven and set aside.
";
oSoup_pumpkin +="In a large sauce pan over medium heat, sauté the onions and celery until softened. Add ¾ of the can of chicken stock, diced potato, and a large bunch of sage. Bring to boil, reduce heat, cover, and simmer until potatoes are tender. With a slotted spoon or tongs, remove the sage and discard. Add the roasted pumpkin flesh and the garlic cloves (squeeze skins off with fingers), and transfer soup to a large bowl. In a food processor or blender, purée the soup in batches and return to sauce pan. If necessary, adjust consistency with additional stock, and season with sea salt and freshly-ground black peppercorns.
";
var oSoup_scallopchow = "SCALLOP AND BACON CHOWDER
- Extra-virgin olive oil
- Half-pound thick-cut smoked bacon, diced
- 2 large leeks, white parts ¼ inch dice
- 2 fresh garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 3 to 4 ears fresh sweet corn
- 1 ½ pounds chef’s potatoes, peeled, ½ inch dice
- Extra-virgin olive oil
- 24 ounces bottled clam juice
- ½ pint heavy cream
- 1 pound long island bay scallops, connective tissue removed
- Sea salt
- Freshly-ground white peppercorns
";
oSoup_scallopchow += "On a cutting board, remove corn kernels from husk with chef’s knife. Place in bowl and set aside.
";
oSoup_scallopchow += "In a large pot over medium-high heat, sauté diced bacon until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons of bacon drippings from pot, add diced leeks, and sauté until softened. Add minced garlic, and cook for 1 to 2 minutes. Add corn kernels, diced potatoes, clam juice, and heavy cream. Bring to boil, reduce heat, and simmer until potatoes are just tender, about 15 minutes. Add bacon and cleaned scallops, and cook over low flame until scallops are just opaque, about 5 minutes. Season with sea salt and freshly-ground white peppercorns, and stir-in thyme leaves.
";
var oSoup_carrotginger ="SPICY INDIAN CARROT-GINGER SOUP WITH COCONUT MILK
This soup invokes exotic locals. If you have an aversion to coconut, substitute organic plain yogurt.
";
oSoup_carrotginger +="- Extra-virgin olive oil
- ½ to 1 teaspoon curry powder
- 1 tablespoon ginger root, peeled and minced
- 1 large yellow onion, ¼ inch dice
- 2 fresh garlic cloves, minced
- 1 teaspoon seeded and minced red chili pepper
- 2 pounds carrots, peeled, ¼ inch slice
- 48 ounce canned chicken stock
- 1 can coconut milk
- Sea salt
- Freshly-ground white peppercorns
";
oSoup_carrotginger +="In a large pot over medium heat, sauté diced onions with extra-virgin olive oil until softened. Add minced ginger root, garlic, chili pepper, curry powder, and cook 2 minutes. Add sliced carrots and ¾ can of chicken stock. Bring to boil, reduce heat, and simmer until carrots are tender, about 30 minutes. Transfer soup to a large bowl. In a food processor or blender, purée the soup in batches and return to pot. Stir in ¼ to ½ can of coconut milk, and if necessary, adjust consistency with remaining stock. Season with sea salt and freshly-ground white peppercorns.
";
//Desserts
var oDess_applecake = "APPLE CAKE
My mother often made this cake in the cooler months. The apple-butter topping is so good!
";
oDess_applecake +="- 1½ cups unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 1/8 teaspoon ground cloves
- 1/8 teaspoon freshly grated nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 3 large organic whole eggs
- ¾ cup canola oil
- 2 tart apples, peeled, cored, and thinly sliced
- 4 tablespoons organic butter, diced
";
oDess_applecake += "Heat oven to 350°F. Butter and flour a 9-inch springform pan. With a stand or handheld mixer on high, beat the sugars and eggs until the sugars are dissolved. Reduce speed to low and add all the remaining ingredients except the apples. Pour into prepared pan, arrange apple slices on top, and dot with cubed butter. Bake 30 minutes or until a toothpick comes out clean.
";
var oDess_carrotck ="CAFÉ 1795 CARROT-GINGER CAKE
Although I’ve never been a big fan of carrot cake, this was a huge hit at the café.
";
oDess_carrotck +="- 2 cups unbleached all-purpose flour
- 1 tablespoon fresh gingerroot, minced
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- 1 cup brown sugar
- ½ cup granulated sugar
- 4 large organic whole eggs
- 1¼ cup vegetable oil
- The grated zest of one orange
- 1 pound carrots peeled and shredded
";
oDess_carrotck +="Heat oven to 350°F. Butter and flour a large bread loaf, a 9x13, or three 9-inch cake pans. With a stand or handheld mixer on high speed, beat the sugar and eggs until smooth. Reduce speed to low and add the remaining ingredients, mixing until incorporated. Pour batter into pan(s) and depending on the pan(s) used, bake for 20 to 40 minutes.
";
oDess_carrotck +="Cream Cheese Frosting
This recipe will frost a three 9-inch layer cake. Halve the ingredients for a loaf or 9x13 cake.
";
oDess_carrotck +="- 8 tablespoons organic butter, softened
- 16 ounces cream cheese
- 2 cups confectioner’s sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
";
oDess_carrotck +="With a stand or handheld mixer, beat the butter until fluffy. Add the cream cheese, beating until smooth. Add the remaining ingredients, beating until smooth. The frosting may be thinned with milk.
";
var oDess_citruspdck = "CAFÉ 1795 CITRUS POUND CAKE
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 ½ cups organic butter, softened
- 1 ½ cups granulated sugar
- 5 large organic eggs
- 1 teaspoon pure almond extract
- ½ cup organic milk
- The juice and grated zest of one lemon
- The grated zest of one orange
";
oDess_citruspdck += "Heat oven to 350°F. Grease and flour 2 large bread pans. In a large bowl, whisk together the dry ingredients. With a stand or hand-held mixer, beat the butter and sugar until light and fluffy. Add the eggs on at a time. Add the remaining ingredients. Pour into prepared pans and bake for 50 to 60 minutes. Remove from oven, when cooled slightly, glaze top.
Glaze: In a small bowl, combine confectioner’s sugar and freshly-squeezed lemon juice to make a thin frosting.
";
var oDess_creampuff = "CAFÉ 1795 CREAM-FILLED PUFFS
Another one of my mother’s favorite recipes. We served large versions of these at Café 1795, however, they may be made into any size desired, and also may be piped directly onto the sheet pan using a pastry bag.
";
oDess_creampuff += "- ½ cup organic milk
- ½ cup water
- 8 tablespoons organic butter
- 1 tablespoon granulated sugar
- ½ teaspoon sea salt
- 1 cup unbleached all-purpose flour
- 4 large organic whole eggs
- 1 quart heavy cream
- Confectioner’s sugar
";
oDess_creampuff += "Heat oven to 450°F.
Pâte à Choux: In a medium saucepan over medium heat, bring the milk, water, butter, sugar, and sea salt to a boil. Remove from heat and stir in the flour. Return to low heat and cook, stirring constantly, until flour mixture pulls away from the sides of the pan. Remove from heat and stir in one egg at a time until completely incorporated. With a large spoon, drop in ½ cup amounts onto a sheet pan. Place in oven, reduce temperature to 375°F, and bake about 30 minutes or until puffs are golden. Remove from oven, and slice off tops (and reserve) to allow steam to escape from puffs. When cool, with fingertips, remove excess dough from inside puffs before filling.
";
oDess_creampuff += "Sweeten heavy cream with confectioner’s sugar to your liking, and beat until quite stiff. With a tablespoon, fill puffs with sweetened whipped cream, and if you desire, with fresh berries. Replace tops, and dust with confectioner’s sugar. Keep refrigerated until serving time.
";
var oDess_brownie = "CAFÉ 1795 FUDGY BROWNIES
This is a traditional recipe. I like to substitute pure almond extract for the vanilla, and add sliced almonds and freshly-grated orange rind or Grand Manier.
";
oDess_brownie += "- 12 tablespoons organic butter
- 12 ounces bittersweet chocolate, broken up
- 4 large organic whole eggs
- 1 cup granulated sugar
- 1 teaspoons pure vanilla extract
- ½ cup unbleached all-purpose flour
- ¼ teaspoon sea salt
";
oDess_brownie += "Heat oven to 350°F. Butter and flour a 9 x 9 baking pan. In a small saucepan over medium heat, melt the butter and chocolate until just smooth, then add the extract. In a medium bowl whisk together the remaining ingredients, then stir in the chocolate mixture. With a rubber spatula, spread batter evenly in pan. Bake for 40 minutes or until a toothpick comes out with only moist crumbs. Remove from oven and cool completely. Dust with confectioner’s sugar before slicing.
";
var oDess_lemonbar = "CAFÉ 1795 LEMON BARS
These are a wonderfully refreshing treat for a casual summer get-together.
";
oDess_lemonbar += "- 6 ounce package shelled walnuts, toasted
- ½ cup granulated sugar
- 2 cups unbleached all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon sea salt
- 6 ounces organic butter
- ½ teaspoon pure vanilla extract
- 6 large organic whole eggs
- 8 large organic egg yolks
- 1 ½ cups granulated sugar
- 1 ½ cups freshly squeezed lemon juice
- The grated zest of one lemon
- 8 tablespoons organic butter
- ¼ teaspoon sea salt
- Confectioner’s sugar
";
oDess_lemonbar += "Crust: Heat oven to 350°F. Butter a 9 x 13 pan, line with parchment, butter parchment. In a food processor, pulse the walnuts and sugar until course. Add remaining ingredients, and pulse until combined. With fingertips, evenly press dough in the bottom of the pan. Bake for 30 minutes or until barely golden. Remove from oven and set aside.
";
oDess_lemonbar += "Filling: In a large saucepan over medium heat, whisk together all ingredients and cook, stirring constantly, until mixture comes to a boil. Remove from heat and set aside.
";
oDess_lemonbar += "With a rubber spatula, spread filling evenly over crust. Bake 25 minutes or until filling is just set in middle. Remove from oven and cool completely. Dust with confectioner’s sugar before slicing into squares or rectangles.
";
var oDess_pumpkincheese = "CAFÉ 1795 HOLIDAY PUMPKIN CHEESECAKE
Although in the U.S. we associate pumpkin with autumn and our Thanksgiving feasts, combining it with a gingersnaps and sweetened whipped cream conjures up images of a Christmas Eve dinner around the hearth.
";
oDess_pumpkincheese += "- 50 gingersnap crumbs
- 6 tablespoons butter, melted
- 2 pounds cream cheese
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 tablespoons unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground gingerroot
- ¼ teaspoon freshly grated nutmeg
- 5 organic large eggs
- 1 15 ounce can pumpkin puree
- 1 pint heavy cream
- 1 teaspoon pure vanilla extract
";
oDess_pumpkincheese += "Heat oven to 350°F.
Crust: Butter and flour a 9 inch springform pan. In a food processor, pulse gingersnaps into a course powder. Add melted butter, and pulse until combined with the crumbs. With your fingertips, evenly pat mixture into bottom of pan. Bake for 8 minutes. Remove from oven.
";
oDess_pumpkincheese += "Batter: In the bowl of a stand mixer at medium speed, beat the cream cheese, sugars, flour, and spices until light and fluffy. Add the eggs on at a time. Reduce speed to low and add the pumpkin puree, ¼ cup heavy cream, and vanilla. Pour batter over prepared crust. Bake in a water bath for an hour, or until the center barely wobbles. Remove from water bath and let cool before removing from pan. Serve with sweetened whipped cream.
";
var oDess_oatmeal = "CHEWY OATMEAL COOKIES
- 1½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- Grated zest of one orange
- ½ teaspoon sea salt
- 1½ cups granulated sugar
- 2 ½ cups old-fashioned oats
- 2 large organic whole eggs
- 2 tablespoons orange-blossom honey
- 2 teaspoons pure almond extract
- 6 ounce package sliced almonds
";
oDess_oatmeal += "Heat oven to 350°F. With a stand or hand held mixer on high, beat the butter and sugar until light and fluffy, then add the eggs one at a time. Reduce speed to low, add remaining ingredients, and beat until combined. Drop dough in heaping tablespoons onto parchment lined baking sheets about 2 inches apart. Bake 10 minutes or until centers appear dry. Remove from oven and cool.
";
var oDess_choctort ="EASY CHOCOLATE TORTE
This is a smooth, elegant torte. Once for my parents 25th Wedding Anniversary, I made a three-tier version, and decorated it with whole candied violets.
";
oDess_choctort +="- 1 cup organic butter
- 12 ounces bittersweet chocolate, broken into pieces
- 3 tablespoons espresso or grand manier
- 3 large organic eggs
- ¾ cup granulated sugar
- ½ cup unbleached all-purpose flour
- 1 teaspoon baking powder
- Pinch of sea salt
";
oDess_choctort +="Heat oven to 350°F. Place a 9-inch springform pan onto parchment paper, trace the form, and cutout the circle. Butter the pan, line the bottom with the parchment paper circle, and butter the parchment paper. Dust the pan with flour. In a small pan over low heat, melt the butter and chocolate pieces, and stir in the espresso or grand manier. With a stand or hand-held mixer, beat the eggs on high speed until pale and thick, then very slowly add the sugar. Reduce speed to medium and add the chocolate mixture until completely incorporated. Reduce speed to low and add the dry ingredients, mixing until just incorporated. Pour the batter into the greased pan, place onto a baking sheet, add enough water to the baking pan to create a shallow water bath, and bake for exactly 35-minutes. Remove from oven and let cool, then invert onto a serving plate. When completely cool, protect plate with plastic wrap and dust the top with cocoa. If desired, garnish top with sliced almonds or candied orange peel. Serve with sweetened whipped cream and berries.
";
var oDess_Gingerbd = "GINGERBREAD
My mother would bake her gingerbread an hour before we began our dinner so that it was still warm for dessert time.
";
oDess_Gingerbd += "- 3 ¼ cups unbleached all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- 12 tablespoons organic butter
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 4 large organic whole eggs
- 1 cup dark molasses
- ¾ cup extra-strong coffee
";
oDess_Gingerbd += "Heat oven to 350°F. Butter and flour a 9x12 pan. With a stand or handheld mixer on high, cream the butter and flour together until fluffy then add the eggs one at a time. Beat in the molasses, then reduce speed to low and add the remaining ingredients, beating until smooth. Pour into pan and bake for 60 minutes. Slice into squares and serve with ample amounts of sweetened whipped cream.
";
//The Roaming Epicurean
var otre_logo ="
THE ROAMING EPICUREANBESPOKE PRIVATE LUXURY HOLIDAYS
AEGEAN SEA FRANCE GREECE ITALY MEDITERRANEAN SEA
It is experience, the culmination of knowledge, skill, and exposure, which gives birth to an expert.
We possess over 13-years of practiced know-how orchestrating travel arrangements for celebrities, captains of industry, and foodies from around the globe.
";
otre_facts += "Driven by our client’s passion to experience the best life has to offer, we provide fun, hassle-free luxury holidays, discreet service, extraordinary lesser-known localities, and privileged access to distinguished museums, historical sites, boutiques, restaurants, spas, and beaches.
";
otre_facts += "We provide fun, hassle-free epicurean-focused holidays, discreet service, extraordinary lesser-known localities, and privileged access to distinguished museums, historical sites, boutiques, restaurants, spas, and beaches.
Whether enjoying the tranquility of centuries-old villages, the sophisticated glamour of one of the world’s great cities, or strolling the rolling hills of a legendary vineyard-La Cucina Urbana clients receive superlative personal attention from skilled and educated professionals who know and love each destination.
";
otre_facts += "I invite you to indulge yourself by contacting a member of our Client Liaison Team today.
Rob Gavel
";
var otre_itinerary ="MONTRÉAL
BOSTON
SAN FRANCISCO & THE NAPA VALLEY
FRANCE
GREECE
ITALY
SAILING THE MEDITERRANEAN AND AEGEAN SEAS
";
otre_itinerary +="OLD MONTRÉAL
Old Montreal’s narrow cobble streets are lined with award-winning restaurants, and your hip, urbane hotel, The St. Paul, sits in the heart of it all.
2 Nights Vieux-Montréal Dining Getaway
[Top]
";
otre_itinerary +="BOSTON
Boston's most fashionable neighborhood, The Back Bay, is home to world-class shopping, restaurants, and art galleries. The Taj Boston Hotel, across from the Public Gardens, sits in the heart of it all.
2 Nights Back Bay Shopping and Dining Getaway
[Top]
";
otre_itinerary +="SAN FRANCISCO
Home to all things stylish, Union Square’s world-class shops, hotels, and theaters will keep you busy. Your home away from home, The Taj Campton Place, sits in the heart of it all.
2 Nights Union Square Shopping and Dining Getaway
2 Nights Fine Arts Museums and Dining Getaway
4 Nights Fine Art, Culture, and Cuisine of San Francisco and the Napa Valley
[Top]
";
otre_itinerary +="FRANCE
France beckons with visions of busy street side cafes, chic boutiques, and opulent architecture. Our excursions are designed to delight your intellectual and aesthetic desires, and our selection of small, stylish hotels will make you feel right at home in The City of Light.
3 Nights Private Shopping, Spa, and Dining Getaway
3 Nights Musée du Louvre and Dining Getaway
3 Nights Cooking and Dining in Paris
7 Nights Fine Art, Culture, and Cuisine of Paris, Lyon, and the Côte d’Azur
2 Night Nice Shopping and Dining Getaway
[Top]
";
otre_itinerary +="GREECE
The birthplace of Western civilization, Greece’s famed sunshine, azure waters, and friendly smiles transform body and soul.
2 Nights Voukourestiou Shopping and Dining Getaway
4 Nights Fine Art, Culture, and Cuisine of Athens
7 Nights Cooking and Dining in Greece
[Top]
";
otre_itinerary +="ITALY
From its ancient city centers to its rolling green hills and turquoise waters, Italy has it all. Our celebrated itineraries and small, sophisticated hotels complete your very special Italian experience.
2 Nights Via Condotti Shopping and Dining Getaway
2 Nights Inn at the Roman Forum Ruins and Cuisine of Rome Getaway
4 Nights Rome & Florence Outlet Shopping, Spa, and Dining Getaway
4 Nights Fine Art, Culture, and Cuisine of Rome
4 Nights Fine Art Museums and Dining in Florence
4 Nights Cooking and Dining in Florence
4 Nights Fine Art, Culture, and Cuisine of Rome and Florence
7 Nights Fine Art, Culture, and Cuisine of Rome and the Amalfi Coast
7 Nights Fine Art, Culture, and Cuisine of Rome, Florence, and Venice
[Top]
";
otre_itinerary +="AT SEA
Join us on-board one of Windstar’s extraordinary luxury sailing vessels and experience the ultimate cruise adventure.
7 Nights Sailing From Monte-Carlo to Rome
7 Nights Sailing From Athens to Rome
7 Nights Sailing from Nice to Rome 2009
7 Nights Sailing from Rome to Athens 2009
7 Nights Sailing the Amalfi Coast 2009
[Top]
";
//tre italy 2008
var otre_italy_tuscan10_08 = "Our private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_tuscan10_08 +="
TUSCANY IN DEPTH 10 DAYS
This tour features the very best of Tuscany, including charming hilltop villages, scenic back roads, and Florence’s wonderful museums, markets, restaurants and shops.
";
otre_italy_tuscan10_08 +="
DAY 1ARRIVE IN ROME OR FLORENCE
Transfer by private car to Locanda dell’Amorosa outside of Sienna
";
otre_italy_tuscan10_08 +="
DAY 2TUSCAN COUNTRYSIDE
Private tour of Chianti, Siena, and San Gimigano
";
otre_italy_tuscan10_08 +="
DAY 3TUSCAN COUNTRYSIDE
Journey by private car to L’Andana visiting Pienza, Montalcino, and Montepulciano en-route
";
otre_italy_tuscan10_08 +="
DAY 4TUSCAN COUNTRYSIDE
Day at leisure to enjoy L’Andana’s facilities
";
otre_italy_tuscan10_08 +="
DAY 5TUSCAN COUNTRYSIDE
Journey by private car to Il Pellicano visiting villages en-route
";
otre_italy_tuscan10_08 +="
DAY 6TUSCAN COUNTRYSIDE
Day at leisure to enjoy Il Pellicano’s facilities
";
otre_italy_tuscan10_08 +="
DAY 7TUSCAN COUNTRYSIDE TO FLORENCE
Journey by private car to Florence visiting designer outlets en-route
";
otre_italy_tuscan10_08 +="
DAY 8FLORENCE
Half-day private cultural tour of Florence or cooking class
";
otre_italy_tuscan10_08 +="
DAY 9FLORENCE
Day at leisure
";
otre_italy_tuscan10_08 +="
DAY 10DEPART FLORENCE OR ROME
Transfer by private car to your airport of choice
";
otre_italy_tuscan10_08 +="
HOTELSLocanda dell’Amorosa, outside SienaL’Andana, Maremma
Il Pellicano, Porto Ercole
Hotel Lugarno, Florence
TARRIFUSD $13,236 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_florence06_08 +="
FLORENCE IN DEPTH 6 DAYS
Experience the magnificence of Florence according to your daily interests.
";
otre_italy_florence06_08 +="
DAY 1ARRIVE IN FLORENCE
Transfer by private car to your Florentine luxury hotel
";
otre_italy_florence06_08 +="
DAY 2FLORENCE
Half-day private cultural tour of Florence
";
otre_italy_florence06_08 +="
DAY 3FLORENCE
Half-day private cultural tour of Florence
";
otre_italy_florence06_08 +="
DAY 4FLORENCE TO FIESOLE
Full-day private tour of fashion outlets and Chianti countryside or Siena and San Gimignano.
";
otre_italy_florence06_08 +="
DAY 5TUSCAN OR UMBRIAN COUNTRYSIDE
Full-day private tour of Lucca, other Tuscan hill towns, or Umbrian countryside
";
otre_italy_florence06_08 +="
DAY 6DEPART FLORENCE
Transfer by private car to airport
";
otre_italy_florence06_08 +="
HOTELSHotel Lungarno, FlorenceVilla san Michele, Fiesole
TARRIFUSD $10,500 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_puglia09_08 +="
HIGHLIGHTS OF PUGLIA 9 DAYS
Puglia, one of Italy’s best-kept travel secrets, is abundant with undiscovered towns, white sand beaches, and wonderful food and wine.
";
otre_italy_puglia09_08 +="
DAY 1ARRIVE IN BRINDISI
Transfer by private car to Otranto with touring en-route
";
otre_italy_puglia09_08 +="
DAY 2OTRANTO
Full-day private tour of Otranto and small towns
";
otre_italy_puglia09_08 +="
DAY 3OTRANTO TO LECCE
Journey by private car to Lecce with touring en-route
";
otre_italy_puglia09_08 +="
DAY 4LECCE
Half-day private walking tour of Lecce
";
otre_italy_puglia09_08 +="
DAY 5SAVELLETRI DI FASANO
Journey by private car to Savelletri di Fasano touring Ostuni en-route
";
otre_italy_puglia09_08 +="
DAY 6SAVELLETRI DI FASANO
Half-day private tour of Alberobello, Martina Franca, and Locorotondo
";
otre_italy_puglia09_08 +="
DAY 7SAVELLETRI DI FASANO
Full-day private tour of Grotte di Castellano, Castel de Monte, Egnazia, or local villages
";
otre_italy_puglia09_08 +="
DAY 8SAVELLETRI DI FASANO
Day at leisure
";
otre_italy_puglia09_08 +="
DAY 9DEPART PUGLIA
Transfer by private car to airport or train station
";
otre_italy_puglia09_08 +="
HOTELSMasseria Montelauro, OtrantoPatria Place Hotel, Lecce
Masseria San Domenico, Savelletri
TARRIFUSD $9,367 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_gardens09_08 +="
ITALIAN GARDENS 9 DAYS
A garden lovers delight, this in-depth luxury tour features private touring of and special access to many of Italy’s most beautiful and historically significant gardens.
";
otre_italy_gardens09_08 +="
DAY 1ARRIVE IN ROME
Transfer by private car to your hotel. Afternoon private cultural tour of Rome
";
otre_italy_gardens09_08 +="
DAY 2ROME
Full-day private cultural and garden tour of Rome
";
otre_italy_gardens09_08 +="
DAY 3ROME AND TIVOLI
Private excursion to Emperor Hadrian’s Villa and Villa d’Este
";
otre_italy_gardens09_08 +="
DAY 4ROME AND FLORENCE
Journey by private car to Florence touring Tuscan gardens en-route
";
otre_italy_gardens09_08 +="
DAY 5FLORENCE
Full-day private cultural and gardens tour of Florence
";
otre_italy_gardens09_08 +="
DAY 6FLORENCE
Half-day private cultural tour
";
otre_italy_gardens09_08 +="
DAY 7FLORENCE
Full-day private gardens tour
";
otre_italy_gardens09_08 +="
DAY 8FLORENCE TO ROME
Journey by private car to Ladispoli touring gardens en-route
";
otre_italy_gardens09_08 +="
DAY 9DEPART ROME
Transfer by private car to airport
";
otre_italy_gardens09_08 +="
HOTELSHotel de Russie, RomVilla san Michele (Fiesole), Florence
La Posta Vecchia, outside of Rome
TARRIFUSD $17,565 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_jewish14_08 += "
JEWISH HERITAGE TOUR 14 DAYS
Italy's Jewish population is one of the oldest in Europe. This luxurious and educational tour focuses on the legacy of the Jewish population permeating Italy's art, architecture, and cuisine for the past two-thousand years.
";
otre_italy_jewish14_08 += "
DAY 1ARRIVE IN VENICE
Transfer by private car to your hotel
";
otre_italy_jewish14_08 += "
DAY 2VENICE
Full-day private cultural tour of Venice
";
otre_italy_jewish14_08 += "
DAY 3VENICE
Day at leisure
";
otre_italy_jewish14_08 += "
DAY 4FLORENCE
Journey by private car to Florence touring Ferrara en-route
";
otre_italy_jewish14_08 += "
DAY 5FLORENCE
Half-day private cultural tour of Florence
";
otre_italy_jewish14_08 += "
DAY 6FLORENCE
Day at leisure
";
otre_italy_jewish14_08 += "
DAY 7PISA AND LIVORNO
Full-day private excursion to Pisa and Livorno
";
otre_italy_jewish14_08 += "
DAY 8FLORENCE TO PORTO ERCOLE
Journey by private car to Porto Ercole touring Siena and Tuscan townsen-route
";
otre_italy_jewish14_08 += "
DAY 9PORTO ERCOLE
Day at leisure
";
otre_italy_jewish14_08 += "
DAY 10PORTO ERCOLE
Half-day private excursion to Pitigliano
";
otre_italy_jewish14_08 += "
DAY 11PORTO ERCOLE TO ROME
Journey by private car to Rome
";
otre_italy_jewish14_08 += "
DAY 12ROME
Half-day private cultural or shopping tour of Rome
";
otre_italy_jewish14_08 += "
DAY 13ROME
Half-day private cultural or shopping tour of Rome
";
otre_italy_jewish14_08 += "
DAY 14DEPART ROME
Transfer by private car to airport
";
otre_italy_jewish14_08 += "
HOTELSHotel Cipriani, VeniceVilla san Michele (Fiesole), Florence
Il Pellicano, Tuscan Countryside
Hotel de Russie, Rome
TARRIFUSD $25,035 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_excursion14_08 += "
ITALIAN EXCURSION 14 DAYS
This ultimate two-week private tour of Italy features Venice, Florence, Rome, the Tuscan countryside, the ruins at Pompeii, the Amalfi Coast and the Isle of Capri.
";
otre_italy_excursion14_08 += "
DAY 1ARRIVE IN VENICE
Transfer by private car to your hotel
";
otre_italy_excursion14_08 += "
DAY 2VENICE
Full-day private cultural tour of Venice
";
otre_italy_excursion14_08 += "
DAY 3VENICE
Half-day private tour of Venice and Lagoon islands
";
otre_italy_excursion14_08 += "
DAY 4VENICE TO FLORENCE
Journey by private car to Florence with touring en-route
";
otre_italy_excursion14_08 += "
DAY 5FLORENCE
Half-day private cultural tour of Florence
";
otre_italy_excursion14_08 += "
DAY 6TUSCAN COUNTRYSIDE
Full-day private excursion to the Tuscan countryside
";
otre_italy_excursion14_08 += "
DAY 7FLORENCE
Half-day cooking class at Villa san Michele
";
otre_italy_excursion14_08 += "
DAY 8FLORENCE TO ROME
Journey by private car to Rome with touring en-route en-route
";
otre_italy_excursion14_08 += "
DAY 9ROME
Full-day private cultural or shopping tour of Rome
";
otre_italy_excursion14_08 += "
DAY 10ROME
Half-day private cultural or shopping tour of Rome
";
otre_italy_excursion14_08 += "
DAY 11ROME TO AMALFI COAST
Journey by private car to Ravello touring Pompeii and Amalfi Coast en-route
";
otre_italy_excursion14_08 += "
DAY 12AMALFI COAST
Day at leisure
";
otre_italy_excursion14_08 += "
DAY 13CAPRI
Private excursion to the Isle of Capri
";
otre_italy_excursion14_08 += "
DAY 14DEPART ROME OR NAPLES
Transfer by private car to to Rome or Naples airport
";
otre_italy_excursion14_08 += "
HOTELSHotel Cipriani, VeniceHotel Lungarno, Florence
Hotel de Russie, Rome
Hotel Caruso, Ravello
TARRIFUSD $27,285 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_lcomo07_08 += "
LAKE COMO AND PORTOFINO 7 DAYS
Experience the best of Italian life as you enjoy leisurely meals overlooking majestic waters and chauffeured private tours through idyllic landscapes.
";
otre_italy_lcomo07_08 += "
DAY 1ARRIVE IN MILAN
Transfer by private car to Lake Como
";
otre_italy_lcomo07_08 += "
DAY 2LAKE COMO
Half-day private tour of Bellagio and other attractions
";
otre_italy_lcomo07_08 += "
DAY 3LAKE COMO
Half-day private excursion to Lugano, shopping outlets, villas, and towns around the lake.
";
otre_italy_lcomo07_08 += "
DAY 4LAKE COMO TO PORTOFINO
Journey by private car to Portofino visiting Cinque Terre en-route
";
otre_italy_lcomo07_08 += "
DAY 5PORTOFINO
Day at leisure
";
otre_italy_lcomo07_08 += "
DAY 6PORTOFINO
Half-day private excursion to Genoa
";
otre_italy_lcomo07_08 += "
DAY 7DEPART MILAN
Transfer by private car to Milan
";
otre_italy_lcomo07_08 += "
HOTELSVilla d’Este, Lake ComoHotel Slendido, Portofino
TARRIFUSD $16,846 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_southitaly10_08 += "
SOUTHERN ITALY 10 DAYS
This delightful private tour includes Rome, the ancient ruins of Pompeii, the picture-perfect seaside villages of the Amalfi Coast, and Capri.
";
otre_italy_southitaly10_08 += "
DAY 1ARRIVE IN ROME
Transfer by private car to your Roman luxury hotel
";
otre_italy_southitaly10_08 += "
DAY 2ROME TO CAPRI
Transfer by private car to Capri-bound ferry and transfer by private car to your Capri luxury hotel.
";
otre_italy_southitaly10_08 += "
DAY 3CAPRI
Half-day private cultural tour including boating
";
otre_italy_southitaly10_08 += "
DAY 4CAPRI
At leisure
";
otre_italy_southitaly10_08 += "
DAY 5CAPRI TO AMALFI COAST
Transfer by private car to Amalfi-bound ferry and transfer by private car to your Amalfi Coast luxury hotel
";
otre_italy_southitaly10_08 += "
DAY 6AMALFI COAST
Half-day scenic coastal tour
";
otre_italy_southitaly10_08 += "
DAY 7AMALFI COAST
At leisure
";
otre_italy_southitaly10_08 += "
DAY 8AMALFI COAST TO ROME
Journey by private car to Rome visiting Pompeii and Naples en-route
";
otre_italy_southitaly10_08 += "
DAY 9ROME
Full-day private cultural or shopping tour of Rome
";
otre_italy_southitaly10_08 += "
DAY 10DEPART ROME
Transfer by private car to airport
";
otre_italy_southitaly10_08 += "
HOTELSLa Posta Vecchia, outside of RomeCapri Palace Resort & Spa, Isle of Capri
Hotel Caruso, Le Sirenuse, or Il San Pietro di Positano, Amalfi Coast
Hotel De Russie, Rome
TARRIFUSD $20,364 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_northitalycul10_08 += "
NORTHERN ITALIAN CULINARY DELIGHTS 10 DAYS
This private tour focuses on the renowned foods and wines of northern Italy.
";
otre_italy_northitalycul10_08 += "
DAY 1ARRIVE IN MILAN
Transfer by private car to your hotel
";
otre_italy_northitalycul10_08 += "
DAY 2LE LANGHE
Half-day private tour of Asti and cooking class.
";
otre_italy_northitalycul10_08 += "
DAY 3LE LANGHE
Full-day private tour of wineries and attractions of Alba and surrounding towns.
";
otre_italy_northitalycul10_08 += "
DAY 4LE LANGHE TO PARMA
Journey by private car to your hotel. Afternoon cooking class
";
otre_italy_northitalycul10_08 += "
DAY 5PARMA TO MODENA
Full-day culinary excursion.
";
otre_italy_northitalycul10_08 += "
DAY 6PARMA TO FLORENCE
Journey by private car to Florence, optional tour of Bologna en-route
";
otre_italy_northitalycul10_08 += "
DAY 7FLORENCE
Full-day private cultural tour of Florence
";
otre_italy_northitalycul10_08 += "
DAY 8FLORENCE
Half-day cooking class at Villa san Michele
";
otre_italy_northitalycul10_08 += "
DAY 9FLORENCE TO TUSCAN COUNTRYSIDE
Full-day private food and wine tour of Tuscan countryside
";
otre_italy_northitalycul10_08 += "
DAY 10DEPART FLORENCE OR ROME
Transfer by private car to airport of choice
";
otre_italy_northitalycul10_08 += "
HOTELSRelais San Maurizo, Le LangheSofitel Parma Grand Hotel de la Ville, Parma
Hotel Lungarno, Florence
Locanda dell’Amorosa, Tuscan Countryside
TARRIFUSD $19,068 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_romantic11_08 += "
ROMANTIC ITALY 11 DAYS
This tour is ideal for honeymooners or anyone ready to fall in love with Italy's architecture, fine food, and romantic landscapes.
";
otre_italy_romantic11_08 += "
DAY 1ARRIVE IN ROME OR NAPLES
Transfer by private car to Ravello or Positano touring the Amalfi Coast en-route.
";
otre_italy_romantic11_08 += "
DAY 2RAVELLO OR POSITANO
Day at leisure
";
otre_italy_romantic11_08 += "
DAY 3CAPRI
Private excursion to the Isle of Capri
";
otre_italy_romantic11_08 += "
DAY 4AMALFI COAST TO FLORENCE
Journey by private car to Florence
";
otre_italy_romantic11_08 += "
DAY 5FLORENCE
Half-day private walking tour of Florence
";
otre_italy_romantic11_08 += "
DAY 6FLORENCE
Day at leisure
";
otre_italy_romantic11_08 += "
DAY 7FLORENCE TO TUSCAN COUNTRYSIDE
Journey by private car to the Tuscan countryside with touring of villages en-route
";
otre_italy_romantic11_08 += "
DAY 8TUSCAN COUNTRYSIDE
Private touring of Tuscan villages
";
otre_italy_romantic11_08 += "
DAY 9TUSCAN COUNTRYSIDE TO ROME
Journey by private car to Rome
";
otre_italy_romantic11_08 += "
DAY 10ROME
Half-day private cultural or shopping tour of Rome
";
otre_italy_romantic11_08 += "
DAY 11DEPART ROME OR NAPLES
Transfer by private car to airport of choice
";
otre_italy_romantic11_08 += "
HOTELSHotel Caruso, Hotel Le Sirenuse, or Hotel Il San Pietro, Amalfi CoastHotel Lungarno, Florence
Locanda dell’Amorosa, Tuscan Countryside
TARRIFUSD $19,186 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_rome06_08 += "
ROME IN DEPTH 6 DAYS
Immerse yourself in the rich history, culture and lifestyle of the Eternal City.
";
otre_italy_rome06_08 += "
DAY 1ARRIVE IN ROME
Transfer by private car to your Roman luxury hotel
";
otre_italy_rome06_08 += "
DAY 2ROME
Full-day private cultural tour of Rome
";
otre_italy_rome06_08 += "
DAY 3ROME
Half-day private cultural or shopping tour of Rome
";
otre_italy_rome06_08 += "
DAY 4AMALFI COAST OR TUSCANY
Full-day private excursion to Pompeii and Amalfi Coast or the hill towns of Tuscany
";
otre_italy_rome06_08 += "
DAY 5ROME TO LADISPOLI
Transfer by private car to La Posta Vecchia on the coast
";
otre_italy_rome06_08 += "
DAY 6DEPART ROME
Transfer by private car to airport
";
otre_italy_rome06_08 += "
HOTELSHotel de Russie, RomeLa Posta Vecchia, outside of Rome
TARRIFUSD $10,996 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_sicily07_08 += "
SICILY IN DEPTH 7 DAYS
This itinerary is ideal for anyone seeking a private tour of Sicily that includes luxurious hotels and sightseeing at its best.
";
otre_italy_sicily07_08 += "
DAY 1ARRIVE IN PALERMO
Transfer by private car to your hotel
";
otre_italy_sicily07_08 += "
DAY 2PALERMO
Full-day private cultural tour with excursion to Monreale
";
otre_italy_sicily07_08 += "
DAY 3MAZARA DEL VALLO
Journey by private car to Mazara del Vallo touring of Segesta, Erice, and winery or saltpans en-route.
";
otre_italy_sicily07_08 += "
DAY 4SYRACUSE
Journey by private car to Syracuse touring the Valley of Temples en-route
";
otre_italy_sicily07_08 += "
DAY 5TAORMINA
Journey by private car to Taormina touring Syracuse en-route
";
otre_italy_sicily07_08 += "
DAY 6TAORMINA
Half-day private excursion to Villa Romana del Casale
";
otre_italy_sicily07_08 += "
DAY 7DEPART TAORMINA
Transfer by private car to airport
";
otre_italy_sicily07_08 += "
HOTELSGrand Hotel Villa Igiea, PalermoKempinski Hotel Giardino di Costanza, Mazara del Vallo
Grand Hotel des Etrangers, Syracuse
Grand Hotel Timeo, Taormina
TARRIFUSD $8,628 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_southcul_11_08 += "
SOUTHERN ITALIAN CULINARY DELIGHTS 11 DAYS
This private tour focuses on the renowned foods and wines of southern Italy.
";
otre_italy_southcul_11_08 += "
DAY 1ARRIVE IN ROME
Transfer by private car to your hotel
";
otre_italy_southcul_11_08 += "
DAY 2ROME
Half-day private culinary tour of Rome
";
otre_italy_southcul_11_08 += "
DAY 3ROME TO TAORMINA
Journey by private car and flight to your Sicilian hotel.
";
otre_italy_southcul_11_08 += "
DAY 4TAORMINA AND MT. ETNA
Private cooking class and wine and olive oil tastings
";
otre_italy_southcul_11_08 += "
DAY 5TAORMINA, PIAZZA ARMERINA, AND PALERMO
Journey by private car to Palermo touring Villa Romana del Casale en-route
";
otre_italy_southcul_11_08 += "
DAY 6PALERMO, SEGESTA, ERICE, AND AGRIGENTO
Private tour of Segesta, Erice, and the Valley of the Temples
";
otre_italy_southcul_11_08 += "
DAY 7PALERMO TO NAPLES
Journey by private car and flight to Naples
";
otre_italy_southcul_11_08 += "
DAY 8NAPLES
Full-day private cultural and culinary tour of Naples
";
otre_italy_southcul_11_08 += "
DAY 9NAPLES TO AMALFI COAST
Journey by private car to Ravello with touring en-route
";
otre_italy_southcul_11_08 += "
DAY 10AMALFI COAST
Day at leisure
";
otre_italy_southcul_11_08 += "
DAY 11DEPART ROME
Transfer by private car to Rome
";
otre_italy_southcul_11_08 += "
HOTELSHotel de Russie, RomeGrand Hotel Timeo, Taormina
Hotel Villa Igiea, Palermo
Grande Hotel Vesuvio, Naples
Hotel Caruso, Ravello
TARRIFUSD $21,390 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_rometusflo10_08 += "
THE BEST OF ROME, TUSCANY, AND FLORENCE 10 DAYS
First-time and repeat visitors alike will delight in this slow paced tour of the cultural, culinary, and artistic highlights of Rome, the Tuscan countryside, and Florence.
";
otre_italy_rometusflo10_08 += "
DAY 1ARRIVE IN ROME
Transfer by private car to your Roman luxury hotel
";
otre_italy_rometusflo10_08 += "
DAY 2ROME
Full-day private cultural tour of Rome
";
otre_italy_rometusflo10_08 += "
DAY 3ROME
Full-day private excursion to Emperor Hadrian’s Villa and Villa d’Este
";
otre_italy_rometusflo10_08 += "
DAY 4ROME
Full-day private cultural or shopping tour
";
otre_italy_rometusflo10_08 += "
DAY 5ROME TO TUSCAN COUNTRYSIDE
Journey by private car to Tuscan countryside retreat with full-day touring en-route
";
otre_italy_rometusflo10_08 += "
DAY 6TUSCAN COUNTRYSDE TO FLORENCE
Continue private touring of Tuscan countryside en-route to Florence
";
otre_italy_rometusflo10_08 += "
DAY 7FLORENCE
Half-day private cultural tour of Florence
";
otre_italy_rometusflo10_08 += "
DAY 8FLORENCE
Half-day private cultural tour of Florence
";
otre_italy_rometusflo10_08 += "
DAY 9FLORENCE TO ROME
Journey to the coast near Rome and overnight
";
otre_italy_rometusflo10_08 += "
DAY 10DEPART ROME
Transfer by private car to airport
";
otre_italy_rometusflo10_08 += "
HOTELSHotel de Russie, RomeLocanda dell’Amorosa, Tuscan Countryside
Villa san Michele (Fiesole) or Hotel Lungarno, Florence
La Posta Vecchia, Outside of Rome
TARRIFUSD $17,727 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_veniceflorence08_08 += "
VENICE AND FLORENCE 8 DAYS
Experience Venice and Florence at a leisurely pace, as you enjoy world-class museums, boutiques, and restaurants.
";
otre_italy_veniceflorence08_08 += "
DAY 1ARRIVE IN VENICE
Transfer by private boat to your hotel
";
otre_italy_veniceflorence08_08 += "
DAY 2VENICE
Half-day private cultural tour of Venice
";
otre_italy_veniceflorence08_08 += "
DAY 3VENICE
Half-day private cultural tour of Venice
";
otre_italy_veniceflorence08_08 += "
DAY 4VENICE TO FLORENCE
Journey by private car to Florence with touring en-route
";
otre_italy_veniceflorence08_08 += "
DAY 5FLORENCE
Full-day private cultural tour of Florence
";
otre_italy_veniceflorence08_08 += "
DAY 6TUSCAN COUNTRYSDEE
Full-day private excursion to the Tuscan Countryside
";
otre_italy_veniceflorence08_08 += "
DAY 7FLORENCE
Day at leisure
";
otre_italy_veniceflorence08_08 += "
DAY 8DEPART FLORENCE OR ROME
Transfer by private car to your airport of choice
";
otre_italy_veniceflorence08_08 += "
HOTELSIl Palazzo at the Bauer, VeniceWestin Excelsior or Hotel Lungarno, Florence
TARRIFUSD $13,092 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_venflorRome10_08 += "
VENICE, FLORENCE, AND ROME 10 DAYS
This tour includes comprehensive private touring of the highlights of Italy’s most famous cities-Venice, Florence, and Rome-plus a private full-day tour into the Tuscan countryside.
";
otre_italy_venflorRome10_08 += "
DAY 1ARRIVE IN VENICE
Transfer by private car to your Venetian luxury hotel
";
otre_italy_venflorRome10_08 += "
DAY 2VENICE
Half-day private cultural tour of the Veneto capital
";
otre_italy_venflorRome10_08 += "
DAY 3VENICE
Half-day private cultural or shopping tour of Venice or Lagoon islands
";
otre_italy_venflorRome10_08 += "
DAY 4VENICE TO FLORENCE
Journey by private car to Florence with touring en-route
";
otre_italy_venflorRome10_08 += "
DAY 5FLORENCE
Half-day private cultural tour of Florence
";
otre_italy_venflorRome10_08 += "
DAY 6TUSCAN COUNTRYSDEE
Private full-day excursion to Tuscany
";
otre_italy_venflorRome10_08 += "
DAY 7FLORENCE TO ROME
Journey by private car to Rome
";
otre_italy_venflorRome10_08 += "
DAY 8ROME
Full-day private cultural or shopping tour
";
otre_italy_venflorRome10_08 += "
DAY 9ROME
Half-day private cultural or shopping tour
";
otre_italy_venflorRome10_08 += "
DAY 10DEPART ROME
Transfer by private car to airport
";
otre_italy_venflorRome10_08 += "
HOTELSIl Palazzo at the Bauer, VeniceHotel Lungarno, Florence
Hotel de Russie, Rome
TARRIFUSD $18,231 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_venflorRome12_08 += "
VENICE, FLORENCE, TUSCAN COUNTRYSIDE, AND ROME 12 DAYS
Italians know a thing or two about style, and this tour showcases some of the country's best-from centuries past to today.
";
otre_italy_venflorRome12_08 += "
DAY 1ARRIVE IN VENICE
Transfer by private car to your Venetian luxury hotel
";
otre_italy_venflorRome12_08 += "
DAY 2VENICE
Half-day private cultural tour of the Veneto capital
";
otre_italy_venflorRome12_08 += "
DAY 3VENICE
Half-day private cultural or shopping tour of Venice or Lagoon islands
";
otre_italy_venflorRome12_08 += "
DAY 4VENICE TO FLORENCE
Journey by private car to Florence with touring en-route
";
otre_italy_venflorRome12_08 += "
DAY 5FLORENCE
Half-day private cultural tour of Florence
";
otre_italy_venflorRome12_08 += "
DAY 6FLORENCE
At leisure
";
otre_italy_venflorRome12_08 += "
DAY 7FLORENCE TO TUSCAN COUNTRYSDEE
Journey by private car to country retreat with touring en-route
";
otre_italy_venflorRome12_08 += "
DAY 8TUSCANY
Full-day private Tuscan hill town tour
";
otre_italy_venflorRome12_08 += "
DAY 9TUSCANY TO ROME
Journey by private car to Rome with touring en-route
";
otre_italy_venflorRome12_08 += "
DAY 10ROME
Private morning cultural tour
";
otre_italy_venflorRome12_08 += "
DAY 11ROME
Private morning cultural or shopping tour
";
otre_italy_venflorRome12_08 += "
DAY 12DEPART ROME
Transfer by private car to airport
";
otre_italy_venflorRome12_08 += "
HOTELSHotel Cipriani, VeniceVilla san Michele (Fiesole) or Hotel Lungarno, Florence
Locanda dell’Amorosa, Tuscan countryside
Hotel de Russie, Rome
TARRIFUSD $22,650 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_italy_fumbrian07_08 += "
FLORENCE AND THE UMBRIAN COUNTRYSIDE 7 DAYS
This tour combines refined Florence with the rustic charms and hillside towns of neighboring Umbria.
";
otre_italy_fumbrian07_08 += "
DAY 1ARRIVE IN FLORENCE
Transfer by private car to Palazza Terranova with touring en-route
";
otre_italy_fumbrian07_08 += "
DAY 2UMBRIAN COUNTRYSIDE
Private touring of Umbrian towns and countryside
";
otre_italy_fumbrian07_08 += "
DAY 3UMBRIAN COUNTRYSIDE
Private touring of Umbrian towns and countryside
";
otre_italy_fumbrian07_08 += "
DAY 4UMBRIAN COUNTRYSIDE TO FLORENCE
Journey by private car to Florence
";
otre_italy_fumbrian07_08 += "
DAY 5FLORENCE
Half-day private tour of Florence
";
otre_italy_fumbrian07_08 += "
DAY 6COUNTRYSIDE TOURING
Full-day private excursion to Tuscan towns and Chianti countryside
";
otre_italy_fumbrian07_08 += "
DAY 7DEPART FLORENCE
Transfer by private car to airport or train station
";
otre_italy_fumbrian07_08 += "
HOTELSPalazzo Terranova, Umbrian CountrysideVilla San Michele, Florence (Fiesole)
TARRIFUSD $11,850 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_france_paris06_08 += "
PARIS IN DEPTH 6 DAYS
First time and repeat visitors alike will be seduced by the beauty and savoir-faire of Paris.
";
otre_france_paris06_08 += "
DAY 1ARRIVE IN PARIS
Transfer by private car to your luxury hotel
";
otre_france_paris06_08 += "
DAY 2PARIS
Full-day private cultural tour of Paris
";
otre_france_paris06_08 += "
DAY 3PARIS
Half-day private tour of Paris and gourmet Seine dinner cruise
";
otre_france_paris06_08 += "
DAY 4PARIS
Full-day private excursion to Versailles and Giverny or Loire Valley
";
otre_france_paris06_08 += "
DAY 5PARIS
Day at leisure
";
otre_france_paris06_08 += "
DAY 6DEPART PARIS
Transfer by private car to airport
";
otre_france_paris06_08 += "
HOTELSFour Seasons George V or Hotel Plaza Athénée ParisTARRIFUSD $11,202 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_france_province07_08 += "
PROVENCE IN DEPTH 7 DAYS
Savor the best Provence has to offer while enjoying some of France's most acclaimed luxury hotels.
";
otre_france_province07_08 += "
DAY 1ARRIVE IN AVIGNON
Transfer by private car to your luxury hotel
";
otre_france_province07_08 += "
DAY 2AVIGNON TO MENERBES
Journey by private car to Menerbes touring villages en-route
";
otre_france_province07_08 += "
DAY 3MENERBES
Full-day private tour of local villages
";
otre_france_province07_08 += "
DAY 4MENERBES
Half-day private tour of local villages
";
otre_france_province07_08 += "
DAY 5MENERBES TO AIX-EN-PROVENCE
Journey by private car Aix-en-Provence touring en-route
";
otre_france_province07_08 += "
DAY 6AIX-EN-PROVENCE
Half-day private tour of Aix-en-Provence
";
otre_france_province07_08 += "
DAY 7DEPART NICE
Transfer by private car to airport
";
otre_france_province07_08 += "
HOTELSLa Mirande, AvignonLa Bastide de Marie, Menerbes
Villa Gallici, Aix-en-Provence
TARRIFUSD $9,969 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_france_normparis09_08 += "
NORMANDY AND PARIS 9 DAYS
Enjoy the urban sophistication of Paris and experience the romantic landscapes, quaint villages, and important historic sites of Normandy.
";
otre_france_normparis09_08 += "
DAY 1ARRIVE IN PARIS
Journey by private car to Honfleur touring Giverny or Rouen en-route
";
otre_france_normparis09_08 += "
DAY 2HONFLEUR
Full-day private tour of Honfleur and Deauville
";
otre_france_normparis09_08 += "
DAY 3HONFLEUR TO PORT-EN-BESSIN
Full-day private tour of local villages
";
otre_france_normparis09_08 += "
DAY 4PORT-EN-BESSIN
Journey by private car to Port-en-Bessin touring Pays d’Auge and Caen en-route
";
otre_france_normparis09_08 += "
DAY 5PORT-EN-BESSIN TO CANCALE
Private tour of D-Day beaches and Bayeux
";
otre_france_normparis09_08 += "
DAY 6CANCALE TO PARIS
Journey by private car to Paris touring en route as desired
";
otre_france_normparis09_08 += "
DAY 7PARIS
Half-day private cultural tour of Paris and evening gourmet Seine dinner cruise
";
otre_france_normparis09_08 += "
DAY 8PARIS
Day at leisure
";
otre_france_normparis09_08 += "
DAY 9DEPART PARIS
Transfer by private car to airport
";
otre_france_normparis09_08 += "
HOTELSLe Ferme Saint Simeon or Normandy Barriere, HonfleurChateau La Cheneviere, Port-en-Bessin
Maisons de Bricourt Chateau Richeux, Cancale
Four Seasons George V or Hotel Plaza Athénée, Paris
Chateau de la Chevre d’Or, Eze
TARRIFUSD $15,315 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_france_highlights12_08 += "
HIGHLIGHTS OF FRANCE 12 DAYS
Experience charming Parisian neighborhoods, historic Normandy villages, and the timeless romance of the Loire Valley.
";
otre_france_highlights12_08 += "
DAY 1ARRIVE IN PARIS
Transfer by private car to your luxury hotel
";
otre_france_highlights12_08 += "
DAY 2PARIS
Full-day private cultural tour of Paris
";
otre_france_highlights12_08 += "
DAY 3PARIS
Full-day private cultural or shopping tour of Paris with evening Seine dinner cruise.
";
otre_france_highlights12_08 += "
DAY 4PARIS TO DEAUVILLE
Journey by private car to Deauville touring Giverny, Versailles or Rouen en-route
";
otre_france_highlights12_08 += "
DAY 5DEAUVILLE TO PORT-EN-BESSIN
Journey by private car to Port-en-Bessin touring Honfleur and Pays d’Auge en-route
";
otre_france_highlights12_08 += "
DAY 6PORT-EN-BESSIN
Full-day private tour of D-Day beaches and Bayeux
";
otre_france_highlights12_08 += "
DAY 7PORT-EN-BESSIN TO CANCALE
Journey by private car to Cancale touring Mont. St. Michel en-route
";
otre_france_highlights12_08 += "
DAY 8CANCALE TO LOIRE VALLEY
Journey by private car to Loire Valley touring en-route
";
otre_france_highlights12_08 += "
DAY 9LOIRE VALLEY
Private chateaux tour
";
otre_france_highlights12_08 += "
DAY 10LOIRE VALLEY TO PARIS
Journey by private car to Paris touring Chartres en-route
";
otre_france_highlights12_08 += "
DAY 11PARIS
Day of leisure
";
otre_france_highlights12_08 += "
DAY 12DEPART PARIS
Transfer by private car to airport
";
otre_france_highlights12_08 += "
HOTELSFour Seasons Hotel George V or Plaza Athénée, ParisChateau La Cheneviere, Port-en-Bessin
Maisons de Bricourt Chateau Richeux, Cancale
Domaine des Hauts de Loire, Loire Valley
TARRIFUSD $19,339 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_france_romantic12_08 += "
ROMANTIC FRANCE 12 DAYS
Experience the cultural, culinary and geographic highlights of France while staying at the country's most acclaimed hotels.
";
otre_france_romantic12_08 += "
DAY 1ARRIVE IN NICE
Journey by private car to Eze touring en-route.
";
otre_france_romantic12_08 += "
DAY 2EZE
Day at leisure
";
otre_france_romantic12_08 += "
DAY 3EZE
Full-day private tour of local villages, Nice, and Monaco
";
otre_france_romantic12_08 += "
DAY 4EZE TO PROVENCE
Journey by private car to Provence touring en-route
";
otre_france_romantic12_08 += "
DAY 5PROVENCE
Full-day private tour of local villages and markets
";
otre_france_romantic12_08 += "
DAY 6PROVENCE
Full-day private tour of local villages and markets
";
otre_france_romantic12_08 += "
DAY 7PROVENCE TO BEAUJOLAIS
Journey by private car to Beaujolais touring en-route
";
otre_france_romantic12_08 += "
DAY 8BEAUJOLAIS
Full-day private tour of local villages and vineyards
";
otre_france_romantic12_08 += "
DAY 9BEAUJOLAIS TO PARIS
Journey by private car to Paris touring Beaune and Dijon en-route
";
otre_france_romantic12_08 += "
DAY 10PARIS
Half-day private cultural tour of Paris and evening gourmet Seine dinner cruise.
";
otre_france_romantic12_08 += "
DAY 11PARIS
Day of leisure
";
otre_france_romantic12_08 += "
DAY 12DEPART PARIS
Transfer by private car to airport
";
otre_france_romantic12_08 += "
HOTELSChateau de la Chevre d’Or, EzeLa Bastide de Marie, Provence
Chateau de Bagnols, Beaujolais
Park Hyatt Place Vendome, Paris
TARRIFUSD $20,292 per person, double occupancyOur private tours depart daily and may be customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_france_instyle15_08 += "
FRANCE IN STYLE 15 DAYS
Experience the cultural, culinary and geographic highlights of France while staying at the country's most acclaimed hotels.
";
otre_france_instyle15_08 += "
DAY 1ARRIVE IN PARIS
Transfer by private car to Paris Hotel
";
otre_france_instyle15_08 += "
DAY 2PARIS
Full-day private cultural tour
";
otre_france_instyle15_08 += "
DAY 3PARIS
Half-day private tour of Paris and evening gourmet Seine dinner cruise
";
otre_france_instyle15_08 += "
DAY 4PARIS TO BEAUJOLAIS
Journey by private car to Beaujolais touring Beaune en-route
";
otre_france_instyle15_08 += "
DAY 5BEAUJOLAIS
Full-day private tour of local villages and vineyards
";
otre_france_instyle15_08 += "
DAY 6BEAUJOLAIS
Private touring as desired
";
otre_france_instyle15_08 += "
DAY 7BEAUJOLAIS TO AIX-EN-PROVENCE
Journey by private car to Aix-en-Provence touring Drome and Avignon en route
";
otre_france_instyle15_08 += "
DAY 8AIX-EN-PROVENCE
Private tour of town and local villages
";
otre_france_instyle15_08 += "
DAY 9AIX-EN-PROVENCE TO PROVENCE
Journey by private car to Provence touring en-route
";
otre_france_instyle15_08 += "
DAY 10PROVENCE
Private tour of local markets and villages
";
otre_france_instyle15_08 += "
DAY 11PROVENCE
Private touring as desired
";
otre_france_instyle15_08 += "
DAY 12PROVENCE TO EZE
Journey by private car to Eze touring en-route
";
otre_france_instyle15_08 += "
DAY 13EZE
Private tour of Côte d’Azur
";
otre_france_instyle15_08 += "
DAY 14EZE
Day at Leisure
";
otre_france_instyle15_08 += "
DAY 15DEPART NICE
Transfer by private car to airport
";
otre_france_instyle15_08 += "
HOTELSPark Hyatt Place Vendome or Plaza Athénée, ParisChateau de Bagnols, Beaujolais
Villa Gallici, Aix-en-Provence
La Bastide de Marie, Provence
Chateau de la Chevre d’Or, Eze
TARRIFUSD $27,780 per person, double occupancyThe Roaming Epicurean private crewed yacht charters depart daily and are customized to suit individual interests and schedules.
Please contact our Client Liaison Team for addition information.
";
otre_aegean_08 += "
AEGEAN YACHT CHARTERS
A Roaming Epicurean private crewed yacht charter in Greece is the ultimate way to enjoy a relaxed luxury holiday with family and friends.
With an extensive collection of sailing vessels, and over 2,000 romantic Greek islands to choose from, The Roaming Epicurean Client Liaison Team will design a flexible itinerary based on your particular desires.
If you have never experienced an isolated white sand beach overlooking the pristine turquoise waters of the Greek Isles, perhaps now is the time to indulge yourself.
";
var otre_terms ="
THE ROAMING EPICUREAN - TERMS AND CONDITIONS
The Roaming Epicurean is not responsible for any personal injury, property damage, delay, irregularity or loss its guests may suffer or incur arising from the acts or failure to act on the part of any air carriers, public transport company, hotel, car rental company, subcontractor or other person or organization, whether or not such air carrier, public transport company, hotel, car rental company, subcontractor or other person or organization is rendering these services or accommodations offered or supplied on the tour. Rob Gavel and The Roaming Epicurean, accept no responsibility for losses or expenses due to delay or changes in schedules, sickness, diseases, local laws, weather, strikes, war, quarantine, social or labor unrest, flight cancellations or misconnections due to mechanical problems, acts of GOD, strikes, government actions, war, terrorism or other causes, conditions, actions or omissions outside of Rob Gavel or The Roaming Epicurean’s control. All such losses will be borne by you. By embarking upon travel you voluntarily assume all risks. Baggage is at owner’s risk throughout the tour unless insured. Your booking shall constitute consent to the above.
";
otre_terms +="
Tours include accommodations at unique luxury hotels unless otherwise noted. All costs listed are per guest, based on double occupancy. Single accommodations are available for additional charges. We reserve the right to substitute hotel selection. All tours require a minimum number of participants in order to operate as described. If this minimum number is not obtained, we reserve the right to offer the program at a different rate based on private arrangements, or to cancel the specific departure date. Our published cancellation policy will remain in effect. All hotel and land fares are subject to change and not guaranteed until a reservation is confirmed in writing.
";"
Pricing information is based upon most recent information. All prices are subject to change without limitation. All reasonable efforts will be made to notify any tour participant of any material changes in price prior to departure.
";
otre_terms +="
Meals are provided as specified in each tour program. However, The Roaming Epicurean reserve the right to substitute similar restaurants as circumstances may require.
";
otre_terms +="
The Roaming Epicurean reserves the right to substitute visits, entertainment and other features when establishments are closed or cannot be visited for other reasons beyond our control.
";
otre_terms +="
PAYMENT SCHEDULE
To reserve your Roaming Epicurean tour, a 10% deposit of the total cost is required within seven days of booking or less, depending on the departure and time of booking. Full payment is due no later than 90 days prior to departure. Final documentation will be issued upon receipt of final payment. All reservations are subject to cancellation if payments are not received by the due date and are guaranteed only when paid in full 90 days prior to departure. Payments may be made by check (USD funds).
";
otre_terms +="
LATE BOOKINGS
Tours booked between 14 and 30 days prior to departure date will incur a late fee of USD $100 per person in addition to overnight delivery charges when necessary.
";
otre_terms +="
CANCELLATIONS
Should it be necessary to cancel your reservation, you or your travel agent should contact The Roaming Epicurean by telephone as soon as possible and subsequently submit your cancellation via email. Cruise and air tickets must be returned to The Roaming Epicurean before a refund can be processed. If your cancellation request is received more than 120 days prior to your initial departure date, a full refund of the amount already paid to The Roaming Epicurean will be made. Cancellation requests received within 120 days of your initial departure date will be subject to the following charges:
";
otre_terms +="
- 120 – 91 days prior to your initial departure date: USD $200 per person
- 90 – 61 days prior to your initial departure date: 10% of the total cost
- 60 – 31 days prior to your initial departure date: 20% of the total cost
- 30 – 15 days prior to your initial departure date: 50% of the total cost
- 14 – 0 days prior to your initial departure date, or non-appearance at the time of departure: 100% of the total cost
";
otre_terms +="
THE ROAMING EPICUREAN’S CANCELLATION PENALTIES ARE STRICTLY ENFORCED.
No refund or adjustment will be made in the event of interruption or cancellation of a tour or cruise after the commencement of same. Guests changing or canceling any arrangements within 60 days of departure will be charged a USD $200 per guest administrative fee, plus all additional costs incurred by The Roaming Epicurean, up to 100% of the fare paid. Additional costs include penalties incurred by The Roaming Epicurean from airlines, cruise lines, tour operators or other independent contractors.
";
otre_terms +="
TRAVEL DOCUMENTS
All travel documents (air and cruise tickets, passport, medical card, inoculation verification) are the guest’s responsibility. It is also the guest’s responsibility to obtain any necessary visas and public health documents for all applicable destinations and to comply with all customs requirements. Without the required documents, a guest may be denied entry, and The Roaming Epicurean will not be liable for such denial or bear any financial responsibility. Some countries require passports to be valid six months beyond intended stay. Please check with the appropriate consulate for specific requirements.
Security measures imposed by governments may change from time to time and each guest will be required to comply with them. We will endeavor to provide each guest with notice of measures which may affect them, but complying with any such requirements is the responsibility of each guest. Please consult your travel agent for advice on such requirements to avoid loss of boarding privileges.
";
otre_terms +="
GRATUITIES
Tips for services of a personal nature are not included in the tour cost and are left to your discretion.
";
otre_terms +="
NOT INCLUDED
All items of a personal nature (included but not limited to room service, beverages, telephone charges, dry cleaning, laundry, special food requests) and meals not specified on the tour itinerary are not included and must be paid by the passenger.
";
otre_terms +="
LUGGAGE
Luggage for The Roaming Epicurean guests must be handled in accordance with regulations and tariffs of airlines and/or ground operators. Luggage exceeding these limitations is subject to the charges as set forth by the individual operators. Airlines are strict with luggage limitations. Guests are encouraged to contact individual airlines for weight limitations. All luggage must be securely packed and properly and clearly labeled. Liquid, fragile, perishable and other articles not suitably packed are transported at your own risk.
";
otre_terms +="
The Roaming Epicurean is not responsible for loss or damage to luggage or any other personal item during air travel, tours, cruises, or shore excursions.
";
otre_terms +="
Under no circumstances will luggage be allowed on tour without the owner of such luggage being present.
";
otre_terms +="
Under no circumstances may dangerous items (i.e., including but not limited to explosives, firearms, combustible or illegal substances) be taken on tour. We recommend that you hand carry travel documents (passport, visa, cruise tickets), medications and valuables. These items are the full responsibility of the guest at all times. The Roaming Epicurean shall not be responsible for the loss of, or damage to, such personal items.
";
otre_terms +="
HEALTH AND MEDICAL REQUIREMENTS
All guests are required to report in writing to The Roaming Epicurean at the time their reservation is made:
- Any physical or mental condition that may require medical or professional treatment or attention during the tour.
- Any condition that may render the guest unfit for travel or that may require special care or assistance.
- Any condition that may pose a risk or danger to the passenger or anyone else on the tour.
- Any condition that may require oxygen for medical reasons.
- Any intention or need to use a wheelchair during the tour.
";
otre_terms +="
By arranging reservations and joining a tour, the guest represents and warrants that he/she is physically and otherwise fit to travel, and that the guest will comply at all times with applicable rules and regulations of the tour and orders and instructions of the tour guides. Rob Gavel The Roaming Epicurean reserves the right without liability to require a guest to leave a tour our to refuse to transportation to a guest who, in the judgment of The Roaming Epicurean is unfit to travel or may require care beyond that which Rob Gavel The Roaming Epicurean is reasonably able to provide. The Roaming Epicurean strongly recommends wheelchair guests travel with someone who is able to assist them throughout the tour, as The Roaming Epicurean may be unable to offer special assistance. Wheelchair guests must bring their own collapsible wheelchair.
";
otre_terms +="
PREGNANCY
At the time of booking, expectant mothers are required to supply a medical certificate establishing their fitness for travel at the time they are due to travel. The Roaming Epicurean is unable to accommodate women beyond their sixth month of pregnancy and will not be responsible or liable for any complication relative to any pregnancy during the entire duration of the tour. Additionally, airlines may have restrictions on travel that may be different from ours. Please contact your travel agent or airline.
";
otre_terms +="
TRAVEL INSURANCE
We recommend insurance coverage. The premium must be paid at the time of deposit for coverage to apply.
";
otre_terms +="
INOCULATIONS
Generally, inoculations are not required in most areas where The Roaming Epicurean travels. Please note that when traveling to countries that do not require inoculations, written verification will be necessary. These requirements are subject to change and we recommend that you verify current guidelines with your travel agent prior to departure. Before taking any trip overseas, it is wise to check with your doctor, particularly if you are under a doctor’s care.
";
otre_terms +="
CAR RENTALS
If picking up rental car, you have the option of paying for collision deductible insurance. If you should decline insurance, you may be required to leave a cash deposit or credit card imprint to cover any damage to car rental. Cars are rented for 24-hour periods with all independent package tours. To avoid additional overtime charges it is important that car rentals are returned on time.
";
otre_terms +="
CLAIMS AND DISPUTES
You agree that all claims and disputes with Rob Gavel and The Roaming Epicurean are subject exclusively to the jurisdiction of the New York State Supreme Court, Albany County.
";
//Atmosfera
var oAtmos_logo = "
ATMOSFERAIMPERIALE";
var oAtmos_facts = "
PURVEYORS OF LUXURY ARTISAN ESSENTIAL OIL-PERFUMED SOY WAX CANDLES
Passion and dedication is the driving force behind Atmosfera Imperiale’s extraordinary line of luxury artisan perfumed soy-wax candles and atomizers.
";
oAtmos_facts += "
Our skillful perfumers blend highly-prized therapeutic-grade essential oils into the timeless, sensual, and indulgent scents celebrated by discriminating clientele everywhere.
";
oAtmos_facts += "
Shamelessly beguiling, our lavishly scented products, dressed in simple, chic labels, are the epitome of good taste.
";
oAtmos_facts += "
To locate Atmosfera Imperiale products near you, please click here to contact out Client Liaison team";
var oAI_7oz ="
7 ounceUSD $60";
var oAI_1 = "
M
Legendary fragrances call to mind the courts of distant ancient kingdoms.
" + oAI_7oz + "
";
var oAI_2 = "
7
The ancient hills surrounding Rome were once heady with wild aromatic botanicals.
" + oAI_7oz + "
";
var oAI_3 = "
1295
The Polo’s return to Venice with exotic botanicals in tow.
" + oAI_7oz + "
";
var oAI_4 = "
ANCIENT BATH
The lavish bath fragrances favored by Imperial Rome’s elite.
" + oAI_7oz + "
";
var oAI_5 = "
ALPINE FOREST
A peaceful blend of Italian and Far Eastern botanicals.
" + oAI_7oz + "
";
var oAI_6 = "
POMPEII
Rare and exotic fragrances once permeated the rooms and courtyards of seaside villas.
" + oAI_7oz + "
";
var oAI_7 = "
VILLA GARDEN
Carefully tended villa gardens perfume the summer air.
" + oAI_7oz + "
";
var oAI_8 = "
COSTA SMERALDA
Summer on Sardinia.
" + oAI_7oz + "
";
var oAI_9 = "
ROMAN FESTIVAL
Honoring the ancient practice of offering highly-scented botanicals to the Gods.
" + oAI_7oz + "
";
var oAI_10 = "
AMALFI
A mélange of fragrant citrus and lavender.
" + oAI_7oz + "
";
var oAI_11 = "
ORACLE
Earthy and timeless, designed to restore balance to mind and spirit.
" + oAI_7oz + "
";
var oAI_12 = "
CAPRESE SUMMER
A tranquil breeze wafts intoxicating wild fragrances across a celebrated isle.
" + oAI_7oz + "
";
var oAI_13 = "
AUTUMN FEAST
A blend of the warm and comforting scents of Fall.
" + oAI_7oz + "
";
var oAI_14 = "
CHRISTMAS MARKET
Reminiscent of December’s aromatic piazzas.
" + oAI_7oz + "
";
//Cucina Urbana
var oCU_logo ="
LA CUCINA URBANACATERING AND COOKERY SCHOOL";
var oCU = "
La Cucina Urbana Cookery School began as a means of bringing together amateur cooking enthusiasts and well-known professional chefs, in an intimate, fun, and relaxed atmosphere.
";
oCU += "
You’ll gain knowledge of food history, extraordinary recipes, proper techniques, and the art of presentation. And, because we limit our in-house classes to 6 participants at a time, you’ll have the unique opportunity to be practically one-on-one with our chef-instructors.
";
oCU += "
Year-round, afternoon and evening courses are available to suit a variety of culinary backgrounds and experience, and private programs may be themed to match particular culinary interests, skill levels, and dietary restrictions.
";
oCU += "
Our popular private in-home cooking parties may be designed for any occasion or culinary theme.
";
oCU += "
Come share in our passion and dedication to creating remarkable and thought-provoking cuisine.
";
oCU += "
For current class schedules and pricing, please click here to contact our Client Liaison team.";
var ocu0 = "
Duration: 3 Hours
Time: From 9:00am to 12:00pm or 6:00pm to 9:00pm
Tuition: USD $75
Skill Level: Beginners and skilled amateurs
Prerequisites: Applicants must be at least 18 years of age at time of course commencement.
Course requires a minimum of 6 students." + ocopyright1 +" ";
var ocu1 = "
CHOCOLATE WORKSHOP
This demonstration course covers the preparation of 3 seasonal chocolate-based desserts.
- Learn about the varieties and qualities of chocolates.
- Learn garnishing and plating techniques using a variety of edible items.
- Learn the basics of chocolate and wine paring.
" + ocu0 + "
";
var ocu2 = "
COLD HORS D’OEUVRES WORKSHOP
This demonstration course covers the preparation of three seasonal cold hors d’oeuvres from start to finish.
- Learn how to select the best hors d'oeuvres for your party and how much to prepare.
- Learn mise en place, timing, and organizational skills.
- Learn garnishing and plating techniques using a variety of edible items.
- Learn the basics of food and wine paring.
" + ocu0 + "
";
var ocu3 = "
HOT HORS D'OEUVRES WORKSHOP
This demonstration course covers the preparation of three seasonal hot hors d’oeuvres from start to finish.
- Learn how to select the best hors d'oeuvres for your party and how much to prepare.
- Learn mise en place, timing, and organizational skills.
- Learn garnishing and plating techniques using a variety of edible items.
- Learn the basics of food and wine paring.
" + ocu0 + "
";
var ocu4 = "
COMPOSED SALADS WORKSHOP
This demonstration course covers the preparation of 4 seasonal cold composed salads from start to finish.
- Learn how to choose complimentary ingredients.
- Learn garnishing and plating techniques.
" + ocu0 + "
";
var ocu5 = "
SOUPS WORKSHOP
This demonstration course covers the preparation of 3 seasonal hot and cold soups from start to finish.
- Learn the definition, history, and proper preparation of various soups.
- Learn garnishing techniques.
" + ocu0 + "
";
var ocu6 = "
TASTE OF PROVENCE WORKSHOP
This demonstration course covers the history of Provencal cuisine.
- Learn the history and proper preparation of Provencal cuisine.
- Learn the basics of Provencal wine and food paring
" + ocu0 + "
";
var ocu7 = "
TASTE OF TUSCANY WORKSHOP
This demonstration course covers the history of Tuscan cuisine.
- Learn the history and proper preparation of Tuscan cuisine.
- Learn the basics of Tuscan wine and food paring.
" + ocu0 + "
";
var ocu8 = "
TRUFFLE WORKSHOP
This demonstration course covers the history and uses of the legendary truffle.
- Learn where truffles grow and how they have been gathered throughout history.
- Learn a variety of culinary uses for truffles and truffle infused foods.
- Learn the basics of truffle and wine paring.
" + ocu0 + "
";
var ocu9 = "
SUNDAY IN THE KITCHEN WITH ROB
Spend Sunday with Rob learning about seasonal ingredients and cuisine.
- Learn how to incorporate seasonal ingredients into your daily menu.
- Learn the basics of food and wine paring.
Duration: 4 Hours
Time: From 10:00am to 2:00pm
Tuition: USD $150
Skill Level: Beginners and skilled amateurs
Prerequisites: Applicants must be at least 18 years of age at time of course commencement.
Course requires a minimum of 6 students." + ocopyright1 + "
";
var ocu10 = "
SKILL DEVELOPMENT WORKSHOP
This demonstration course covers refining basic culinary production and wine-paring skills.
- Learn knife skills.
- Learn basic cooking methods and techniques.
- Learn the basics of food and wine pairing.
Duration: 4 Hours
Time: From 10:00am to 2:00pm
Tuition: USD $125
Skill Level: Beginners and skilled amateurs
Prerequisites: Applicants must be at least 18 years of age at time of course commencement.
Course requires a minimum of 6 students." + ocopyright1 + "
";
var ocu11 = "
";
var oAccolades ="
Fodor’s
'Highly recommended.'
tripadvisor.com
'…delightful…a must experience…at the top of the list…out-of-this-world… brilliant…outstanding…marvelous…delightful…a stellar experience!'
";
var oPrivacy = "
PRIVACY POLICY
The terms and conditions of our Privacy Policy govern the processing of all personal data from you in connection with your purchases through the Rob Gavel website. This Privacy Policy applies when you visit and surf robgavel.com, lacucinaurbana.com, and theroamingepicurean.com without purchasing any product or service, when you register with our sites, and when you use our services for purchasing products or services on our sites. By using our sites, you accept the practices described in this Privacy Policy. If you do not want to accept the practices described in this Privacy Policy, please do not use our sites. This site is operated, under license, by Rob Gavel.com.
";
oPrivacy += "
OUR POLICY
robgavel.com, lacucinaurbana.com, and theroamingepicurean.com respects its users' right to be informed about the collection and processing of their personal data. In processing data that can personally identify you, directly or indirectly, we apply the principle of strict necessity. For this reason, our sites have been designed in such a way that the use of your personal data will be minimal and will not exceed the original purpose for which your personal data was collected and/or processed. In particular, we do not disclose your identity when the purpose for which your personal data is being processed can be achieved by using anonymous aggregate information. The U.S. Children's Online Privacy Protection Act pertains to websites directed towards children under 13 years of age. Although our sites are general audience sites, no part of our websites are targeted to anyone under 13, and we do not collect or maintain information from anyone we actually know is under 13 years of age. We also do not send e-mail correspondence to anyone telling us that they are under the age of 13, unless we have the appropriate consent of a parent or guardian, and we ask that children do not submit information to us without such consent.
";
oPrivacy += "
PROCESSING AND DISCLOSURE OF PERSONAL DATA
For organizational and operational purposes only, robgavel.com, lacucinaurbana.com, and theroamingepicurean.com have appointed certain entities that will also process personal data of users and customers of our sites. Such purposes are strictly connected to the performance of services provided on our sites, including the sale of products and services. The data processors selected by robgavel.com, lacucinaurbana.com, and theroamingepicurean.com have been chosen because of their experience in processing personal data, their sufficient guarantees with respect to compliance with applicable laws and regulations, as well as the technical security measures adopted by them in connection with the processing of personal data. In processing personal data of the users of our sites, our processors will act only in accordance with instructions provided by robgavel.com, lacucinaurbana.com, and theroamingepicurean.com. We regularly verify that our processors comply with our instructions and that they provide sufficient guarantees with respect to their compliance with applicable laws and regulations. In addition, your personal data may be disclosed to third parties in order to (1) comply with applicable laws, (2) respond to governmental and judiciary inquiries, (3) comply with valid legal process, and (4) protect the rights or property of robgavel.com, lacucinaurbana.com, theroamingepicurean.com, and Rob Gavel. Any third party information disclosed to us in accordance with this Privacy Policy will not be used for any purpose other than as required to technically operate the service, to complete a transaction, or as otherwise required by law. In the event there is a change in the corporate structure of robgavel.com, lacucinaurbana.com, or theroamingepicurean.com including, without limitation, by merger, consolidation, sale, liquidation, or transfer of substantial assets, robgavel.com, lacucinaurbana.com, and theroamingepicurean.com may, in its sole discretion, transfer, sell or assign personal data collected on and through the our sites, including, without limitation, personally identifiable information and aggregate information concerning users and customers, to one or more affiliated or unaffiliated third parties. In any event, your personal data will not be disclosed to third parties without you being informed or without your consent, when such consent is required by law.
";
oPrivacy += "
USE OF PERSONAL DATA AND PURPOSES OF USE
Your personal data is collected and processed by robgavel.com, lacucinaurbana.com, and theroamingepicurean.com for purposes which are strictly connected to the use of our sites, its services, and the purchase of products or services on our sites. We do not share our e-mails lists with third parties for marketing purposes. However, your personal data may also be used for other processing operations within the limits of such purposes. In particular, your personal data may be processed for the following purposes:
";
oPrivacy += "
- when you register with our sites we collect your personal data (for example, your personal information, user ID and password, e-mail address, gender) through the relevant registration form in order to provide you with services in reserved access areas of our sites;
- when you are executing purchasing procedures for products or services sold on our sites, including conclusion of an agreement for the purchase of products or services, we collect your personal data (for example, personal information, e-mail address, address, credit card number, and telephone number) on your order form only for the purpose of selling the products or services ordered by you;
- when you request technical assistance, we collect your personal data in order to provide you with information on net-surfing, Internet browsing or viewing and downloading web pages;
";
oPrivacy += "
Your personal data is stored in a way which allows robgavel.com, lacucinaurbana.com, and theroamingepicurean.com to identify you for the period that is strictly necessary for the original purposes for which such personal data is collected and subsequently processed, all in accordance with applicable laws. Your personal data will not be disclosed to third parties for purposes not permitted by law or without your explicit consent. Your personal data may only be disclosed to third parties when it is necessary to process an order placed by you. Moreover, your personal data may be disclosed to the police or to judicial authorities, in compliance with applicable laws and regulations and upon a formal request by such authorities for the purposes of preventing a fraud against us (anti-fraud services). In all the above circumstances, your consent for data processing will not be specifically requested. We wish to inform you that robgavel.com, lacucinaurbana.com, and theroamingepicurean.com processes its users' personal data for purposes that are strictly connected to the supply of services through our sites, the execution of contracts related to the sale and purchase of products and services on our sites and, after receiving your consent, in order to send you information on new commercial initiatives which are strictly related to our sites activities and services. robgavel.com, lacucinaurbana.com, and theroamingepicurean.com may have access to third parties' personal data which is directly disclosed by its users to robgavel.com, lacucinaurbana.com, and theroamingepicurean.com, or instance when the user buys a product or service to be sent to a friend, when the user who pays the purchase price for a product or service is different from the recipient of such product or service. In all cases involving the disclosure of information of a third party, you must obtain the consent of such individuals before disclosing their personal data to robgavel.com, lacucinaurbana.com, and theroamingepicurean.com and have informed said individuals about this Privacy Policy. You will be the only person liable in connection with the disclosure of information and data relevant to such third parties and with any other incompatible and unlawful use of such data if they have not provided you with their consent. You agree to indemnify, defend and hold robgavel.com, lacucinaurbana.com, and theroamingepicurean.com and Rob Gavel harmless from any liability, loss, claims and expenses, including reasonable attorneys' fees, arising from or related to any unauthorized disclosure of personally identifiable information of third parties.
";
oPrivacy += "
CONSEQUENCES OF NON-DISCLOSING PERSONAL DATA TO ROBGAVEL.COM, LACUCINAURBANA.COM, AND THEROAMINGEPICUREAN.COM
The personal data we request you provide to robgavel.com, lacucinaurbana.com, and theroamingepicurean.com including your e-mail address, your address, your credit/debit card numbers, and your telephone number, is necessary for the processing of your order for the purchase of products and services on our sites, to supply other services provided on our sites upon your request, or to carry out obligations arising out of applicable laws and regulations. Your refusal to provide certain personal data to robgavel.com, lacucinaurbana.com, and theroamingepicurean.com may prevent robgavel.com, lacucinaurbana.com, and theroamingepicurean.com from processing your order for the purchase of products or services sold on our sites or from providing other services through our sites, such as Customer Care services. Your failure to provide personal data to robgavel.com, lacucinaurbana.com, or theroamingepicurean.com may justify robgavel.com, lacucinaurbana.com, and theroamingepicurean.com refusal to process your order for the purchase of products or services sold or to provide services through our sites. The disclosure of personal data to robgavel.com, lacucinaurbana.com, and theroamingepicurean.com other than that required in order to fulfill legal or contractual obligations or to provide the services requested by you is optional and does not have any effect on the use of the site and its services or on the purchase of products or services on our sites.
";
//behind the scenes image arrays
var obts_1795_1 = "
Behind-the-Scenes
";
var obts_1795_2 = "
Behind-the-Scenes
";
var obts_1795_3 = "
Behind-the-Scenes
";
var obts_1795_4 = "
Behind-the-Scenes
";
var obts_sd_1 = "
Behind-the-Scenes
";
var obts_cu_1 = "
Behind-the-Scenes
";
var obts_cu_3 = "
Behind-the-Scenes
";
var obts_spon_1 = "
Behind the Scenes
";
var obts_style_1 = "
Behind-the-Scenes
";
var obts_style_2 = "
Behind-the-Scenes
";
var obts_style_3 = "
Behind-the-Scenes
";
//mailing list
var oMail = "
";
var oComing = "
Coming Soon!
";