Recommended by the New York Times: "perhaps you're interested in a Granada-based cooking-and-wine vacation package"
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.