Travoodie Destinations™

PrintFlank Steak with Blackberry DemiAuthor Chef Mitch Michelle PeaceYield 2 servings The recipe is from Chef Mitch Michelle Peace at the Brewery Gulch Inn. We had this incredible entrée during our fabulous stay during the Fall Season’19. Everything was farm to table cuisine sourced from the farms of Northern California. My hubby absolutely loves this dish and we hope you…

PrintSavory Pumpkin French ToastAuthor Chef Mitch Michelle PeaceYield 8 servings Perfect for the Holiday and Fall Season! The recipe is from Chef Mitch Michelle Peace at the Brewery Gulch Inn. We did not try this at the BG Inn and wish we had. It’s a guest favorite! Everything on the menu looked incredible and it was hard to choose. The…

PrintOle’s Swedish HotcakesAuthor Little River Inn This recipe is from Innkeeper, Cally Dym at Little River Inn, Mendocino, California. It’s a family recipe that’s been handed down through many generations originating from Sweden! Her husband, Chef Marc Dym, is the Executive Chef for the Inn and made these delectable hotcakes for us. It was so good, we wanted the recipe!    Here’s…

This recipe is straight from Tuscany! We learned to make this at a Tuscan Farmhouse in Italy during a Cooking Tour. It was part of 4 course feast and it turned out awesome! PrintAuthentic Tuscan Roast PorkPrep 10 minsCook 40 minsTotal 50 minsYield 4
 Roast Pork A traditional meat dish in Tuscany cooked to perfection. Difficulty – 2 out of…

PrintAuthentic Tuscan Gourmet PizzaCook 2 hours, 30 minsTotal 2 hours, 30 mins Straight from Tuscany, this recipe is from a Tuscan Cooking Tour we took in Italy. It was incredibly fresh and delicious! This pie we made ourselves and out of an Artisan Gourmet Wood Fire Oven it came. The recipe calls this to be cooked in a wood oven,…

  PrintItalian Ragù Meat SaucePrep 15 minsCook 2 hoursTotal 2 hours, 15 minsAuthor Hera MasseyYield 4
 Servings When in Florence, DO NOT MISS THE  COOKING CLASS AND LUNCH AT A TUSCAN FARMHOUSE The trip to the Italian marketplace with organic farmed ingredients and learning how to make authentic Tuscan cuisine was phenomenal.  The tour guides and chefs were all professionals…

PrintFlorentine gelato We ate so much gelato in Italy! Italians love their Gelato and there are Gelato Universities everywhere. Their Gelato shops are like Starbucks in America, there’s one on every corner. On the Tuscan Cooking Class Tour, we were taught to make 2 desserts included in the 4 Course Feast. This is a great base recipe that can easily…

PrintIpo Coconut Bread I ate so much Ipo Bread in Bora Bora that the Four Season’s Chef gave me their recipe. Every morning I would indulge myself with these little poofy pillows of coconut goodness. It’s measured in kg because I wanted to preserve the authenticity of the gift. But I did include a professional French Chef’s conversion chart we…