Deep Spain with Chef Adolfo García

March 2 - 9, 2014

$3650 / person double occupancy $720 single supplement

Limited to 14 guests 

An exclusive small-group tour in southern Spain hosted by well known New Orleans chef Adolfo García of La Boca, High Hat and Ancora restaurants.

Discover the food & wine of Andalucía in southern Spain with New Orleans Chef Adolfo García! The centerpiece of the trip will be a traditional Spanish matanza experience and a day on an Iberian ham farm to see and taste how the world’s best ham is made. We will delve deep into the tradition and culture of Iberian ham in the Aracena region–think Jabugo ham! 

It will not be ham alone in Spain. We will visit Spain’s preeminent ethical foie gras producer in Extremadura, sherry bodegas in Jerez de la Frontera, eat the famous Sanlucar shrimp accompanied by with Manzanilla wine, cook with a Spanish chef in Sevilla, have dinner at Sevilla’s oldest bar, and explore Sevilla’s unparalleled tapas bars.

Epicurean Ways and your guides are experts in Spain’s food, wine and history and have curated the best of southern Spain for you.


Day 1 – Sunday, March 2 

Walking Tour of Sevilla

Arrival in Sevilla. Transfer to your hotel in the heart of Sevilla’s vast historical quarter. In the afternoon a local guide will pick you up for a guided walking tour of beautiful Sevilla. We introduce you to the most interesting and alluring sights including the Jewish quarter, the Cathedral and stunning city monuments such as the Alcázar. 

Dinner in Sevilla’s Oldest Bar

In the evening we will have dinner at El Rinconcillo, Sevilla’s oldest bar, where traditional tapas reign supreme. Accompanying the tapas will be a wine tasting of Spanish wines with an emphasis on wines from southern Spain.

O/N Hotel El Rey Moro, Sevilla


Day 2 – Monday, March 3

La Matanza

Today you leave Sevilla for Aracena for a day at a farm participating in a traditional pig matanza, or butchering. You will start off with breakfast of Iberian ham and fino (sherry) before going on to the farm for a day of chorizo and morcilla-making, a feast with various cuts of pork, and plenty of wine, beer and cocktails. At night you will stay in the charming town of Aracena known for the never-ending plates of jamón ibérico and dishes where pork is king.

O/N Hotel La Casa Noble, Aracena


Day 3 – Tuesday, March 4

Jamón Ibérico de Bellota

Today you will visit an Iberian pig farm near Aracena. The farm is completely organic and family owned and run. The Iberian pigs spend their time in the dehesa–the oak and cork tree-studded hills– feasting on the acorns from the Holm Oak trees. Visit the farm as the owner explains just about everything to do with Iberian pigs from when they are born until the ham from them is ready. Lunch will be made with produce that comes from the farm, acorn-fed Iberian ham, other cured meats, the farm’s artisanal paté, and fresh Iberian pork. The wine to accompany the meal is from an organic producer situated in the nearby mountainous region.

After a full day, you will have time to explore Aracena before heading to a village in the Natural Park of Sierra de Aracena and Picos de Aroche for a gastronomic dinner in a new traditional restaurant.

O/N Hotel La Casa Noble, Aracena

Aracena - Extremadura 

Day 4 – Wednesday, March 5

Ethical Foie Gras

This excursion takes you out of Andalusia to the region of Extremadura, birthplace of many of the “conquistadores” that followed in Columbus’ footsteps, to visit a producer of foie gras who does not resort to the cruel practice of force feeding the geese. The producer takes a very ethical approach to what he does and is concerned about the bird’s welfare. For the production of foie gras he uses the natural cycle of the geese as they fatten themselves up for migration in November. The birds are wild but have become accustomed to the presence of humans. They fend for themselves and are free to fly off whenever they wish. They are, however, given extra corn to eat 3 weeks before the time of migration to help increase their weight and that of their livers. Before they are able to migrate, though, the geese are captured at night and are then humanely sacrificed. Force fed geese have livers that increase to a weight of between 1kg and 1.2kg; Eduardo’s birds have livers that are around 450g. After spending some time at the farm we’ll head off to the facilities in town where the producer prepares the foie gras and a range of fine patés that are made from pork products that come from acorn-fed Iberian pigs. You will get a chance to taste the foie gras as well as the patés. Even though the foie gras is produced in small quantities, it is sought after by some of the worldʼs top chefs. Leaving the production facilities, you will head off for a gourmet lunch at the finest restaurant in the area, located in the beautiful old center of the town of Zafra, renowned for its castle (now a parador) and the Plaza Grande and Plaza Chica, the big and small squares. After lunch there will be time to wander around the old town before heading back to Seville.

O/N Hotel El Rey Moro, Sevilla


Day 5 – Thursday, March 6

Cooking in Sevilla

Meet Spanish chef Willy Moya at Sevilla’s Triana Market to shop for lunch. Enter Willy’s restaurant kitchen at Taberna Poncio and cook up a storm of traditional specialties. 

Olive Oil Mill

After lunch you will visit a traditional olive oil mill just outside of Sevilla, and taste the oils made there based on the Picual olive.

Tapas Tour

In the evening discover the tapas bars for which Sevilla is so famous. Tapas "bar hopping" normally involves visiting a number of bars during the course of an evening, trying local delicacies and sharing each dish with your companions. Your guide will take you off the tourist trail and into Seville’s side streets and hidden plazas, introducing you to the local bars with their buzzing atmosphere and busy barmen. You will also learn about numerous Spanish wines. Taste the local delicacies and soak up the sights, sounds and smells of a true night out in Seville!

O/N Hotel El Rey Moro, Sevilla

Sevilla - Jerez de la Frontera  

Day 6 – Friday, March 7

Jerez de la Frontera

Spend a day in the beautiful city of Jerez de la Frontera, the cradle of flamenco music and of sherry, and have lunch in Sanlúcar de Barrameda on the Atlantic coast. Jerez is located an hour south of Seville in Cádiz province, nestled between the Atlantic coastline and the sierra foothills and surrounded by vineyards. Jerez is the capital of Spain’s sherry producing region, and an amazing undiscovered city, also famous for the stunning Spanish horses raised and trained there. We'll start our visit checking in at the Mercado de Abastos, or local market, with its amazing array of produce, cheeses, meats and one of the best fish markets in Andalucia. From there we'll make our way to a private family owned winery to see how sherry is aged and sample elite sherries of VOS quality (Very Old Sherry)–fino, amontillado, oloroso, palo cortado, and Pedro Ximénez. Next visit a tabanco in Jerez. Tabancos are part wine shop and part wine bar, and were traditionally where residents took their wine bottles to be filled from the barrels. Very old world.


Afterwards, you'll travel towards the coast to the small traditional fishing town of Sanlúcar de Barrameda, located at the mouth of the Guadalquivir river on its east bank, facing the Doñana Natural Park, one of the most important stopping points 6for migratory birds between Africa and Europe. First you visit Bodega La Gitana for a taste of their Manzanilla. Lunch will be a sampling of the local cuisine naturally emphasizing local seafood, especially the famous gambas de Sanlúcar, or Shrimp from Sanlúcar.

O/N Hotel El Rey Moro, Sevilla


Day 7 – Saturday, March 8

Free day in Sevilla.

Farewell Dinner

Dinner will be in one of Sevilla’s best traditional restaurants.

O/N Hotel El Rey Moro, Sevilla

Departure from Sevilla

Day 8 – Sunday, March 9

Transfer to the Sevilla airport for your flight to the US. 


NOTE: If you would like to stay longer in Spain, let us know and we would be happy to help you plan your stay.