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“A  unique  Culinary  experience” We  teach  you  how  to  cook  Spanish  Gourmet  food  with  special  dishes   from  the  Canary  Islands.Wine  and  Cheese  tastings  sessions  are  included.

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Takes  place  in  Canary  islands,  Spain,  Europe

Canary  Islands  was  ranked  with  the  best  climate  in  the  world  in  a  1996  scienti8ic   study  called  ‘Pleasant  Weather  Ratings’,  by  Thomas  Whitmore,  director  of   research  on  climatology  at  Syracuse  University,  New  York.

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f o n o i t c a t t a ! ! d o The fo

h s i n Spa

La  Geria  wineyards  in  Lanzarote

Lanzadizo  takes  place  in  Lanzarote   island jueves 17 de noviembre de 2011

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6  Day  Culinary  Vacations,  Cheese  &  Wine  tours  in  Lanzarote The  maximum  number  of   Guests  we  can  accept  is  8

2011  program

Monday:  Pick  up  at  Lanzarote Airport  during  the  morning. Arrival  to  “villa  Lanzadizo” Tapas  lunch  in  the  villa. Puerto  Calero  visit. Cooking  class  followed  by  dinner Tuesday:  Breakfast Excursion  to  Mirador  del  Rio,  Jameos del  Agua,  Cueva  de  los  verdes  and  Jardin de  Cactus. Visit  Stratvs  winery  with  wine  &  cheese tasting  &  lunch  at  their  Restaurant. “villa  lanzadizo”  -­‐  Free  time Cooking  class  followed  by  dinner.

Wednesday:  Breakfast Excursion  to  La  Graciosa  Island. Lunch  a  local  fish  at  a  Restaurant. “Lanzadizo  villa”  -­‐  Free  time Dinner  in  a  typical  local  Restaurant. Thursday:  Breakfast Excursion  to  Timanfaya  park,  El  Golfo, Los  Hervideros  &  Salinas  de  Janubio. Visit  El  Faro  Cheese  maker. Visit  a  Black  Canary  Pig  farm. Visit  a  local  winery  with  tasting. Cooking  class  followed  by  lunch. “Villa  Lanzadizo”-­‐  free  time. Alternative  activities  (not  included  in  the  price):

1.-­‐  Scuba  diving 2.-­‐  Marlin  Sport  Fishing 3.-­‐  Spa,Thalassotheraphy  and  Wellness 4.-­‐  Golf,  Water  Sports  and  Sailing

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Friday:  Breakfast Visit  Cesar  Manrique  Foundation  and Monumento  al  Campesino. Visit  to  a  winery  with  tasting. Visit  Playa  Blanca  &  Lunch  at Papagayo  Restaurant. “Lanzadizo  villa”  -­‐  Free  time Dinner  at  “Lanzadizo  villa”. Saturday:  Breakfast Drop-­‐Off  Lanzarote  Airport

Price  per  person:  2,500  Euros Single  supplements  395  Euros  per  person. A  400  Euros  deposit  assures  a  reservation  date   and  full  payment  is  due  60  days  prior  to  the   reserved  trip. Contact  info:  Lanzadizo@gmail.com

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Volcanic  vineyards  in  La  Geria     Lanzarote

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Why  your  culinary   vacations  in   Lanzarote?

Lanzarote  is  an  example  of  pure  geology  with  its  volcanoes,  moonlike  landscape,  crystal   clear  waters,  thirsty  lands  and  oasis  of  palms  where  man  and  nature  live  in  harmony.   Undoubtedly  a  land  of  contrasts. Lanzarote  is  home  of  the  Timanfaya  National  Park  and  is  a  natural  Reserve  of  the   Biosphere  by  UNESCO.  In  the  north  of  the  island  you  can  find  the  smaller  islets  and  islands  of   La  Graciosa,  Alegranza,  Montaña  Clara,  Roque  del  Este  and  Roque  del  Oeste Lanzarote  has  great  local  produce  ranging  from  fresh  fish  and  goat  meat  to  an  abundance   of  good  wine  and  cheese,  all  of  which  form  part  of  the  select  local  cuisine.  The  quality  of  these   products  is  guaranteed  under  the  supported  “  certificate  of  origin”. The  average  annual  temperature  is  21º  C  which  accompanies  the  blue  skies  of  Lanzarote. see  video:

jueves 17 de noviembre de 2011

www.youtube.com/user/turismodecanarias#p/search/6/I0LXm_DXz-­‐k

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Some  pictures  of  Lanzarote  

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cochinillo

Paella Albondigas

You  will  learn  to  cook  some   of  these  Spanish  dishes

Potaje  de  lentejas Chuletas  de  cordero jueves 17 de noviembre de 2011

Tortilla 8


pata  asada  canaria

Puchero

s d n a l s I   y r a n a C   e h t   m o r f   s e h s i d   t a e m   e m o s   d n a papas  arrugadas  con  mojo

conejo  al  vinagre

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Sama

Mero

and  some  fish  dishes  from  the  Canary  Islands  

Cherne

Gallo

Viejas

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Dorada

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Bienmesabe  

Bizcochon  de  gofio

Mus  de  Gofio

You  will  taste  some   of  these  Canary   desserts

Huevos  mole Canary  islands  Gofio jueves 17 de noviembre de 2011

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We  will  show   you  some  of   the  most   beautiful   places  in   Lanzarote

Cueva  de  los  verdes

Bodegas  Stratvs Jameos  del  Agua jueves 17 de noviembre de 2011

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Like  “Cueva  de  los  verdes” Auditorium

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Auditorium Los  Jameos  del  Agua,  like  the  Cueva  de  los  Verdes,  are  located  inside  the  volcanic   tunnel  created  by  the  eruption  of  La  Corona  Vulcano.  It  owes  its  name  to  the   existence  of  an  internal  lake  which  constitutes  a  unique  geological  formation.  It   originates  by  filtration  through  the  rock  which  lies  below  sea-­‐level.

see  video:

and  “Jameos  del  agua”

www.youtube.com/user/turismodecanarias#p/search/9/v3nJ3hWBmE8

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You  will  taste  some  Lanzarote  wines Wine  making  in  the  Canaries  began  at  the  end  of  the  15th  Century  after  the  conquest  of  the  Islands  of  Gran  Canaria,  Tenerife  and  La  Palma. The  discovery  of  America  caused  the  shift  from   the  cultivation  and   processing  of   sugar   cane  to  the  introduction  of   vines  in  order   to   supply  wine  to  the   fleets  that  left  from  here  to  the  west  (also  wheat,  which  together  with  oil  made  up  the  Mediterranean  diet). In  the  16th  Century,  wine  was  the  most  important  product  for  export. Neither   Lanzarote  nor  Fuerteventura  had  proper  conditions   for   wine  cultivation  at  this   latitude  -­‐  29th   parallel  (the  other  islands  were  blessed   with  a   more   favourable   altitude);   however,  despite   the   scarcity   of   rainfall   (150cm/year)   and   the   constant   trade   winds   that   whipped  over   the   plants,   the   system  they  adapted  led  to  their  reputation  as  "the  vineyard  of  the  impossible". Lanzarote  is  an  "Apellation  d'Origine"  wine  producing  area,  which  includes  a  dozen  vintners. The  wines  of  Lanzarote   are  of   excellent  quality  and   whoever  drinks  them   participates  directly  in  not   only  maintaining  the   rural  tradition,  but  also   the  singular   landscape  of  La  Geria,  unique  in  the  world,  resulting  from  the  peculiar  system  used  by  the  growers  to  extract  this  vital  juice  from  the  earth. For  inexplicable  reasons,  phylloxero   (insect  disease)  has  not  come   to  the  Canaries.  Root  stalks  can  therefore  be   planted   directly  into   the  ground  without  the   necessity  of  stalk  grafting. During  the   first  hundred  years  (since  1737),  most   of  Lanzarote's  wines  were  destined  for  liquor,  which  the  merchants  of  Tenerife  acquired   by   adding  them   to   their  wines. Although  Lanzarote  was  the  last   island  of  the  Canaries  to   enter  wine  growing,  it   nevertheless  has  the  oldest  cellar  in  the  Archipelago  -­‐  El  Grifo   -­‐  which  has  been   producing  wine  continuously  since  at  least  1775  (according  to  the  date  of  the  inscription  on  one  of  the  covered  tubs).

Types  of  wines  produced  in  Lanzarote VOLCANIC MALVASIA WINE: The new name for the variety better known as Lanzarote Malvasia. It is most likely a variety of Canarian origin as everything suggests it comes from a blend between the Aromatic Malvasia (of Greek origin) and Marmajuelo. It is a productive variety of white grape, with light aromatic touches and average maturation. The leading variety among the Lanzarote Malvasia wines, it is also cultivated on other islands under the name of Malvasia, Malaga or Sebastian Garcia.

MOSCATEL WINE: The Alejandria Moscatel is cultivated on Lanzarote under the name Moscatel, a variety which is present in all wine-growing areas of the world and has been known about for centuries. It is used both as a table grape and for winemaking. With late and irregular budding and a tendency to bleed, it grows in clusters with large berries which provide the typical Moscatel aroma, and is therefore highly prized in the production of both single-varietal wines as well as coupages with neutral varieties.

RED WINE: The red wine is a type of wine coming mostly from grape must inks, including development relevant for the dissemination of material containing dye the skins of the grapes. Depending on the time of aging that takes place in barrel and bottle, leads to get young wines, crianzas, reservations or large reserves. Once in the cave there are two methods: the carbonic maceration, with whole grapes and confined (traditional harvesters, for early trade) and another in which eliminates the scraping No breaks and bunch of grapes before fermentation yeast (used by companies bodegueras, for use in breeding).

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BERLINER WEIN TROPHY 2010

Gold  Medal You  will  visit  Stratvs  winery,  with  a  wine  &  cheese  tasting

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You  will  also  taste  Lanzarote  cheese Livestock  farming  in  the  Canaries  hardly  evolved  at   all  during  the  previous  two  centuries.  The  farmer’s  cattle  consisted  of  animals  that   would  help  work  the   land,  such  as  donkeys,  oxen,  cows  and  camels,  as  well  as  flocks  of  ruminants,  such  as  sheep  and  goats. The   goat,  as   the  predominant  animal,   provided  an  invaluable   resource  for  the  ancient  indigenous  population.   From  them  they  would   obtain   milk,  cheese,   meat,  fats,  and  leather  for  clothing  and  footwear.  They  would  also  make  use  of  the  horns  for  tools. Bearing  in  mind   the  difficult  conditions   of  our  landscape,   the   goat  is   one  of   the  biggest  producers  of  milk.  Lanzarote  goats  are  also,   fortunately,  free  of  the   main  diseases  that  afflict  this  species.  In  addition,  the  traditional  techniques  of  cheesemaking  have  evolved  to  offer  a  hygienic  and  safe  product. The  main  type  of  goat  on  the  island  is  a  native  breed  to  Lanzarote,  which  comes  in  a  variety  of  colours,  is  hardy  and  perfectly  adapted  to  arid  areas. Lanzarote  cheese  is  made  with  100%   raw  goat’s  milk.  It   is  set   using   enzymes  which   maintain   the   vitamins  of   the   milk  in  the   cheese.  The  resulting  mixture  of   this  process  is  pressed  but  not  cooked,  which  helps  to  preserve  the  cheese’s  excellent  original  properties. The   crust’s   colour   is  white,  the  same  as   the  cheese  when  cut.  The  exterior  crust  is  very  thin  and  is  characterised  by  the  traditional  pattern   of   a   surrounding   plaited  palm  leaf  strip.  The   cheese  is  smooth  tasting  and  pleasing  to  the  palate,  with  a   delicate  aroma.  The  mature  cheeses  acquire  an  external  tone   that   can   be  anything   from   marble  white   to   dark   brown   in   colour.   For   a  cheese  with   a  stronger   flavour,  there  are  naturally  shaped   smoked   cheeses,  or  the  original,   smooth-­‐tasting  cheese  covered  with  a  layer  of  gofio  (grounded,  toasted  cereals)  or  pepper.

Type  of  cheese  produced  in  Lanzarote FRESH CHEESE (Queso Fresco): A product made from Canarian goat’s milk without any additional fermentation. It is of a cylindrical shape and pearly-white colour and has a fresh goats’ milk aroma and a characteristic taste of fresh, smooth and milky cheese. It is solid when cut and has a granular texture. It comes with the imprint of the palm leaf strip around the edge, and that of the cheesemaker on the top and bottom.

SOFT CHEESE (Queso Tierno): A product made from goat’s milk and to which probiotics and rennet are added, at just the right temperature, to help set the cheese. It is white in colour with a light marble tone. The cheese is solid when cut and has a creamy texture. It comes with a crust of a yellowish white colour and the imprint of the palm leaf strip on the sides and that of the cheesemaker on the top and bottom.

SEMI-CURED CHEESE (Queso Semicurado): It is made from Canarian goat’s cheese to which probiotics and rennet are added, at just the right temperature, to help it set. It has a light marble tone and a creamy, milky and slightly sour taste, with a light hint of the goat’s milk. This type of cheese also comes in other varieties such as semi-cured covered with a layer of pepper and semi-cured covered with a layer of gofio (ground, toasted cereals). The cheese is solid when cut and of a creamy texture. The yellowish brown crust has the typical imprints of the palm leaf strip on the sides and those of the cheesemaker on the top and bottom. For the gofio or pepper varieties, the crust is characteristic of these products

CURED CHEESE (Queso Curado): Made with canarian goat’s cheese, rennet, probiotics and salt, it is also available as a cured cheese covered in a layer of pepper, and as a cured cheese with a layer of gofio. It has a yellowish marble colour and has a rich creamy and slightly spicy taste. It is solid when cut and of a creamy texture. It has a yellowish brown crust in which can be seen the typical imprints of the palm leaf strip on the sides and of the cheesemaker on the top and bottom. In the gofio or pepper varieties, the crust is characteristic of these products.

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Super  Gold:  pimentón  cheese Gold:  Pañuelo  cheese

Like  “Finca  de  Uga”  cheese

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-­‐  A  400€  deposit  assures  a  reservation  date,  and  full  payment  is  due  60  days  prior  to  the  reserved  trip. -­‐  Reservations  are  accepted  at  any  time,  even  "last  minute"  decisions  but  are  of  course  subject  to  availability.  In  this  case  full   payment  is  due  at  the  time  of  the  reservation. -­‐  The  maximum  number  of  guests  we  can  accept  is  8. -­‐  We  also  accept  company  groups. -­‐  English  is  the  official  language,  however  we  are  able  to  teach  in  other  languages  for  closed  groups  with  8  persons. -­‐  All  participants  must  purchase  round-­‐trip  air  tickets  to  and  from  Lanzarote. -­‐  There  must  be  a  minimum  group  of  4  people  to  guarantee  any  course. -­‐  Single  supplements  395  Euros  per  person. -­‐  Contact  info:  lanzadizo@gmail.com

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Alternative  activities  not   included  in  the  price:

Scuba  diving  in  Lanzarote  &  Lobos  island Marlin  sport  fishing Water  sports  &  sailing Visit  La  Graciosa  island

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About  Harven   Harven  is  an  educational  centre,  founded  back  in  the  UK  by  the  family  of  one  our  business   partners.  It  has  been  running  for  15  years  in  the  Canary  Islands  and  has  a  very  good  reputation   amongst  its  customers.  Up  until  now,  its  basic  focus  has  been  teaching  languages  such  as   English,  Spanish,  German  or  Chinese  to  children,  adults,  companies,  Escoex  Business  School  as   well  as  organising  sport  events  and  language  summer  camps  with  activities  at  the  sports  club   Santa  Club  Sport  Lanzarote  for  5  consecutive  years  and  once  at  the  Escuela  de  vela  de  Puerto   Rico  sailing  club. Harven  has  noticed  that  there  is  a  growing  demand  amongst  upper  and  middle  class  people   who  seek  exclusive  Culinary  tours.  Our  target  customers  are  people  keen  on  attending  a   culinary  school  with  Cheese,  Pork  &  wine  tastings  with  other  people  from  similar  social   backgrounds,  with  whom  they  can  share  their  wine  &  culinary  experiences. Lanzadizo  offers  a  very  exclusive  attraction  to  potential  clients.  The  exclusiveness  of  these  types   of  culinary  vacations  lies  in  the  fact  that  they  are  only  designed  for  small  groups  who  are  going   to  receive  an  outstanding  personalised  treatment. jueves 17 de noviembre de 2011

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Harven  partners   Degree  in    Business  Studies  specialised  in  International  Marketing  from  Manchester  University,  UK  1992 Diploma  In  Business  Management,  FEDAPYME,  Lanzarote    1993 Diploma  in  Marketing  FEDAPYME    1993 Diploma  in  Teaching  English  as  a  Foreign  Language  (TEFL)  1992 Director  and  co-­‐owner  of  Harven  School  since  1997 Director  of  Quality  at  ESCOEX  International  Business  School  since  2004

Amanda  Tough

Degree  in  Business  Studies  from  kingston  University  1985 Diploma  in  Teaching  English  as  a  Foreign  Language  (TEFL)  1986 Founder  of  Harven  School  Lanzarote  in  1987  and  Gran  Canaria  in  1995 Entrepeneur  and  Owner  retail  and  wholesale  chain

Alan  Maddock

Business  Administration  degree  in  Finance  &  Economics  by  the  University  of  Mary  Hardin-­‐Baylor,   Belton,  Texas,  USA  in  1986 Master  in  International  Trade  by  ESCOEX  International  Business  School,  Canary  Islands,  Spain  in  1992 Diploma  in  Commercial  Business  by  ESADE  School  of  Business  in  Spain  in  1991 Founder  of  Harven  School  Gran  Canaria  in  1995 Linkedin  profile:  http://es.linkedin.com/in/joseluisartiles

Jose  Luis  Artiles jueves 17 de noviembre de 2011

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Testimonials  about  our  company Steve  Griffiths,  Director  of  MBA,  Swansea  Business  School,  University  of   Wales,  UK “…  I  would  have  no  doubt  in  recommending  Harven  as  an  quality   institution  that  set  high  standards.”   Gonzalo  Molina,  Manager  of  HR  at  ASTILLEROS  CANARIOS,  Gran  Canaria,   Spain “…Harven’s  commitment  to  employing  professional  native,  dynamic  and   experienced  teachers    together  with  the  quality  of  their  services  was   decisive..”   “….We  have  had  a  business  relationship  with  Harven  for  the  last  15  years   and  I  have  total  confidence  in  their  professionalism”. Ignacio  Serrano,  Director,  ESCOEX,  International  Business  School

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jueves 17 de noviembre de 2011

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Registration  form In  order  to  secure  your  place,  please  fill  in  the  appropriate  information  and  mail  us  this  form  to  lanzadizo@gmail.com  or  to  our  fax  number:  +34  928203522 PLEASE  COMPLETE  FOR  EACH  PERSON  IN  YOUR  PARTY  (  Use  a  separate  sheet  if  needed) Culinary  dates________________________________________________________________________________________________ Name___________________________________________________Date  of  Birth_____/_______/_______Height_________M                F Address_____________________________________________________________________________________________________ City________________________________State/Prov.______________Zip  Code______________Country______________________ Tel(day)___________________________________________________(E-­‐mail)____________________________________________ Culinary  dates________________________________________________________________________________________________ Name___________________________________________________Date  of  Birth_____/_______/_______Height_________M                F Address_____________________________________________________________________________________________________ City________________________________State/Prov.______________Zip  Code______________Country______________________ Tel(day)___________________________________________________(E-­‐mail)____________________________________________ RESERVATIONS  &  PAYMENT  OPTIONS:  A  Non-­‐Refundable  €400  per  person  deposit  is  required  to  reserve  your  place.  Your  remaining  balance  is  requested  sixty  (60)   days  prior  to  your  arrival  date  at  the  villa.  

CANCELLATIONS  &  REFUNDS:

NUMBER  OF  DAYS  PRIOR  TO  TRIP  START  DATE                                      CANCELLATION  FEE  PER  PERSON

60+                                                                                                                                                                                                €400  (  non-­‐  refundable  deposit) 59-­‐31                                                                                                                                                                                            50%  of  trip  price 30-­‐0                                                                                                                                                                                              No  refund

Signature________________________________________Date__________________________________

jueves 17 de noviembre de 2011

25


LANZADIZO CULINARY SCHOOL