Have you always wanted to explore your passion for art and try your hand at painting? Perhaps you want to discover an innate talent you never knew you had? Then we have the perfect tour for you. Join internationally collected plein air artist Jay Bigos for a magnificent painting seminar in Rome. Spend a week painting in some of the most evocative sites and return with your own collection of works inspired by the Eternal City. This informal learning vacation for amateurs and enthusiasts alike, will leave you with not only wonderful memories, but beautiful masterpieces for you to display back at home; an excellent conversation piece for your family and friends!

Trip Length: 7 nights
Price: From $3895 per person based on double
Tour Dates: June 7 -15, 2007 & September 20 - 28, 2007

Jay Bigos is an internationally collected plein air artist. In 1998 he studied at the International School of Art in Umbria, Italy where he fell in love with the landscape and colors of Italy. Since then he has lived part time in Rome each year to paint and bring back a new collection of work for exhibition.

Pesce all'Acqua Pazza

This literally translates to "fish in crazy water" but there's nothing crazy about this delicious entrée except how quick and easy it is to make. It is an old recipe, created by fishermen from the Neapolitan area, which became very popular in the upscale touristy island of Capri in the 60’s. It now comes to us thanks to our wonderful cooking school in Sorrento and their excellent chefs.

2 - 4 Fish Fillets (Snapper, Sea Bass, Tilapia, or White Fish are suggested)
1 Lemon, thinly sliced
1/2 can of pitted Black Olives, halved
4 tsps Capers ( rinsed )
1 tbsp Olive Oil
4 Cloves of Garlic, cut into large pieces
1/2 tsp Flat Leafed Parsley, finely chopped
1/2 tsp Oregano, finely chopped
Crushed chili ( optional )
1/2 cup White Wine ( optional )
3/4 cup of Water
1 cup Tomatoes, chopped
Salt & Pepper to taste

In a large pan add lemon slices, capers, olives, garlic, crushed chili and olive oil and sauté on medium to low heat for 5 minutes. Remove the lemons and capers and set aside. Add 1/4 cup of water and let simmer until liquid is almost gone. Add the remaining water, tomatoes, wine, parsley, oregano, salt and pepper, and bring to boil. Add fish to "crazy water" and reduce heat. Let simmer for about 10 - 15 minutes. Remove fish to shallow serving bowls and boil "crazy water" on high for a few more minutes to let it reduce. Drizzle the "crazy water" sauce over the fish and garnish with the capers and lemon slices. Serve immediately and let the wild and fun times begin!

Our Top 5 this month focuses on the best foods of Spain. Spanish cuisine is unique and varied having been influenced by the Christian, Jewish and Moorish traditions. This eclectic cornucopia of flavours is heavily influenced by the abundance of seafood from the waters surrounding the country, tomatoes, peppers, potatoes, beans and olive oil. From delicious elaborate dishes to yummy heartwarming treats, Spain has some of the world's best selection of foods and is sure to please anyone's palate. It's also a great land to explore to learn about an abundance of different cultures and capture an array of stunning panoramas.

# 5 Gazpacho
Gazpacho, a cold soup descending from an ancient Andalucian recipe, is a popular summer dish in Spain. Originally made with a medley of stale bread, garlic, olive oil, salt, and vinegar, the recipe became much more appetizing after the introduction of tomatoes and peppers in the late 15th Century.

# 4 Paella
This colourful and typical dish from Valenica literally means "frying pan" in Valencian. It is made with a base of rice, saffron and olive oil to which a variation of vegetables, meat, or seafood are added. Cooked in a large, shallow, flat pan, it is a wonderful full meal often served on Sundays and during festivals.

# 3 Churros
As you stroll along the streets of Spain in the morning you may be lucky enough to catch the scent of these tasty little treats wafting from a café or "churreria", or you can watch the local street vendors preparing them right before your very eyes all day and night. Churros are made by pushing dough through a churrera, a star shaped nozzle syringe, and then plunging the dough into hot oil. They are then sprinkled with cinnamon and are usually accompanied by a cup of hot chocolate for dunking. Mmmmm fried dough and chocolate, what could be better than that?

# 2 Tapas
Can't decide which Spanish dish to try while in Spain? Then why not try a bit of everything by indulging in a wonderful array of Tapas. These appetizers come in a variety of cold and warm options, from cheese and olives to seafood both fried and in tasty sauces, kebobs, meatballs, and fried pork and sausage. If you plan on enjoying the Spanish nightlife and take part in the typical bar hopping, rest assured that you will get your fill of Tapas as many bars serve them free with drinks.

# 1 Sangria
Alright, so this technically isn't food but it is made with fruits and it does help wash down all of the meals mentioned above plus many others, so it had to be number one. This fortified wine "punch" derives from the Spanish word "sangre" meaning blood and is prepared in a multitude of variations. Typically it is made with red wine, chopped fruits such as oranges, lemon, and peaches and their juices, sugar or honey, a small amount of brandy, and gingerale or club soda, but it can be prepared with a medley of other fruits, wines, spirits and sodas. This makes it an easy recipe to make when you have leftovers from a fiesta as you can make your own concoction with remaining fruits, wines, and spirits. All you have to do is dump all the ingredients into a large pitcher, let them sit so that the flavours are all infused together and enjoy. Olé!