Guests cook with wild Mediterranean herbs gathered from behind the house, salad greens and vegetables from local markets, olives from the abudant groves, and prepare unique Mediterranean, Spehardic, and Mozarabic dishes. Guests will visit Europe's highest viticultural region, the up-and-coming Vinos de la tierra Norte de Granada and meet with wine makers.
Classes are available by the hour on a fllexible schedule, November-April each year.
An optional two-week English language program can includes hands-on cooking and food culture sessions led by Vaughn Perret & Charles Leary, as well as guided visits to markets, vineyards, shops, and local restaurants. All cooking programs take place in the afternoons, allowing for morning Spanish classes if desired.
Mr. Perret studied history as an undergraduate at Loyola University, pursued graduate studies in cultural anthropology at Tulane University, and received his J.D. from Cornell University.
Charles Leary holds a PhD and MA in history from Cornell University, and received his A.B. magna cum laude from Kenyon College.
Both Perret & Leary have taught the Nova Scotia Seafood cooking school since 2000.
|Albaycin historic district||0 km|
|Alhambra Palace||25 mins|
|Plaza Nueva||25 mins|
|starting at 25 euros per person||charges are per hour|
|Link Code |