The CSCA Introduces Excursion to Spain — Barcelona and The Basque Coast
September 17 - September 27, 2012
$4100.00 (Land Only)
[May 10, 2012] The Cambridge School of Culinary Arts is pleased to announce a one-of-a-kind opportunity for culinary students, culinary professionals, and food enthusiasts to travel to Barcelona and the Basque Coast in Spain with Chefs Gerard Lopez and Roberta L. Dowling.
The excursion runs from Tuesday, September 17 (departure) through Thursday, September 27 (return). The trip includes tours and stays in Barcelona, Lerida, Vielha, Saint Gaudens, Espelette, San Sebastian, Saint Jean Pied de Port, Pamplona, and Saragossa.
Led by Chef Gerard Lopez (The Elephant Walk Restaurants) with Roberta L. Dowling (The CSCA), the trip tours cultural, historical, and culinary sites through these regions and cities.
Trip Itinerary
- September 17
Departure from Boston's Logan Airport (or other regional airport) to Barcelona, Spain. Trip participants are responsible for their own airfare fees, taxes, and arrangements. Arrival window will be determined with an attempt to accommodate all travelers.
- September 18
Morning arrival in Barcelona. Bus transfer to a 4-star hotel in Barcelona's city center. Dinner at the hotel.
- September 19
Group breakfast at the hotel. Depart by bus for a panoramic tour of Barcelona, such as Parc Guel, MonJuif, Halle, and the Gothic area. Lunch will be at the Grand Café, a restaurant in typical decor in the Gothic quarter.
The afternoon and dinner are spent on one's own to relax or explore the city.
- September 20
Following breakfast at the hotel, the group departs to Lerida, located in the vast plain known for it's irrigation canals. Lunch will be at a restaurant on the journey.
In the afternoon, the group travels along Val d'Aran, the deep valley cut in the Catalan Pyrenees. The group arrives at Vielha, located at 971m. Vielha is the capital of Val d'Aran and is known for its panoramic views. The group travels on to Saint Bertrand de Comminges. Audio guide in English through the cathedral.
Check into a 3- or 4-star hotel in Saint Gaudens, France.
- September 21
Breakfast is at the hotel and afterward the group departs by bus to the Basque Coast. Arrival and check in to Hotel Katina.
The afternoon is devoted to the guided tour of a farm with a canning factory. The group will participate in the making of various farm products, including paté and other stuffed specialties. Each person may also prepare a can of foie gras with the chef's guidance. Return to the hotel for dinner.
- September 22
Following breakfast, the group departs on an excursion to a salting manufacturer, discovering the secrets and techniques for making Basque ham. Lunch is at a local restaurant.
After lunch, the group departs for a trip to Espelette, known worldwide for its peppers. Walking tour of the town and tours of a local espelette producer. Espelette pepper is part of the Basque gastronomy.
Return to Hotel Katina for dinner.
- September 23
Bus departure for San Sebastien after breakfast. San Sebastien is the capital of Gipuzkoa (pearl of the ocean). The day includes a panoramic tour of the city. Free time to explore the city including walks in the old medieval quarter.
Lunch is at a cidrerie.
Later the group travels to Hendaye and Saint Jean de Luz, which features guided walks through the picturesque streets, the harbor, the Palace Louis XIV, and the Church of St. John the Baptist.
Return to Hotel Katina for dinner.
- September 24
After breakfast, the group departs to Saint Jean Pied de Port by bus. Founded by the kings of Navarre, located at the pass of Roncevaux in the Pyrenees. The day will be devoted to cooking with the chefs and professors at the Lycee Hotelier de Saint Jean Pied du Port.
Group returns to the Hotel Katina late in the afternoon. Dinner is at the hotel.
- September 25
Group has breakfast and checks out of hotel. Departure by bus to Pamplona, the ancient capital of the kingdom of Navarre. Famous for its running of the bulls through the streets of the old walled city. Tour of Pamplona with lunch at a local restaurant.
After lunch, the group heads toward Saragossa, dedicated to the Virgin del Pilar. The group checks into a 3- or 4-star hotel in the city center.
Dinner and the evening are on one's own.
- September 26
After breakfast, the group spends the morning on a guided tour of Saragossa. Located in the Ebre Basin, this metropolis is irrigated by three rivers. The city also has a large religious center devoted to the Virgin. Tour includes the two cathedrals. Lunch is at a local restaurant.
Group departs in the late afternoon for Barcelona. Check in into a 3- or 4-star hotel for dinner and overnight stay.
- September 27
Breakfast and check out of hotel. Bus transfer to the Barcelona airport for flights home.
Trip Includes the following:
- All bus and airport transfers
- Accommodations in 3- or 4-star hotels
- All guided tours and entrance fees
- 9 Breakfasts, 8 Lunches, 6 Dinners (including beverages)
- 2 hands-on cooking classes or food product making
Trip DOES NOT include the following:
- Airfare
- Personal expenses
- 1 Lunch and 2 Dinners
- Trip insurance
Excursion Registration
- Participants must confirm by June 29, 2012, with a copy of valid passport and $1100.00 non-refundable deposit
- Final payment is due in full by end of the business day on August 17, 2012.
- Registration form is available in a downloadable pdf. Fax, mail, or hand deliver to The CSCA, 2020 Massachusetts Ave., Cambridge, MA 02140; fax: 617.576.1963.
- The CSCA reserves the right to add to or modify this itinerary
- Price of $4100 is based on double occupancy. Contact The CSCA for single occupancy fees.
The Spain Culinary Excursion Itinerary is available in a downloadable PDF
For additional information, contact Julie Burba.
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