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Viking Appliances Atlanta

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Bold Flavors, Bold Designs: The Cuisine and Culture of Northern Spain

September 25 - October 4, 2009

Bold Flavors, Bold Designs: The Cuisine and Culture of Northern Spain

Cutting edge is the word for Spain these days. Whether we’re talking about food, wine, or architecture, what’s happening in Spain is complex, exciting, and innovative — it is a rich source of new ideas, ingredients, and flavors.

This journey will be a fast-paced, but extensive tour of Catalonia and the Basque Country, to see why and how Northern Spain is captivating American audiences with dazzling invention. We will visit star-studded restaurants, markets both ancient and modern, an experimental olive oil producer, pioneering wineries, tapas bars in historic city centers, and some up-to-the-minute buildings that are setting the world of modern architecture on fire.

Spain has always been a country of strong, seductive flavors - rich, red pimenton, saffron, cumin, and some of the finest and most flavorful olives and olive oil in the Mediterranean. But the Iberian peninsula also offers succulent fresh seafood from both the Atlantic and the Mediterranean, the finest dry-cured hams in the world, an enormous variety of sausages, wild mushrooms, fresh vegetables, spectacular tapas, and an ancient, yet innovative wine tradition that garners praise from consumers and critics alike.

Our tour will take us to Barcelona, one of Europe’s most vibrant cities, to the dramatically beautiful Priorato wine-growing region and the olive plantations of Borges Blancas. Next will be the cool, green Basque country where there are more three-star restaurants per capita than in any other city in Europe. The final stop on this fantastic culinary journey will be in Rioja, where some of Spain’s greatest wines are born.

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