Feb. 7-22. 2011

Escape to romantic Bali; a team of culinary experts take you through the kitchen door to experience the hidden treasures of this exotic island.

The harmonious beauty of  its culture and the physical beauty of the landscape have combined to make the name Bali nearly synonymous with relaxation and romance.  Bali Hinduism, the peace-loving local religion, nurtures and encourages the arts and creates a remarkable level of hospitality among the people. Bali's  stunning geographical landscape includes majestic volcanoes surrounded by terraced rice fields and spice plantations that gently spill into a clear, azure sea.

But still, this is largely an undiscovered paradise. Beyond the high-rise tourist hype found at the resorts on the southern tip of the island are back roads never traveled by the conventional tour bus.  There you find native villages, plantations and temples where a foreign face is still an unfamiliar sight?this private Bali is our focus.

We begin our journey in a peaceful mountain village, surrounded by coffee and clove plantations.  Our unique lodging in Munduk ( Puri Lumbung Cotagges, www.purilumbung.com) features a relaxing upcountry collection of beautiful and comfortable cottages where we begin to immerse ourselves in Bali's culture, graciousness, and unique cuisine. We stay in equally charming  and luxurious, local-style accommodations in our other destinations.

In addition to immersion in the exotic ingredients and recipes of the Balinese kitchen, participants will be offered seminars on a wide range of  topics, from Indonesian language and politics, to sacred masks and their spirit sources. Bali's spiritual richness is responsible for an abundance of elegantly carved temples, a  proliferation of music  and dance performances, and an astonishing array of arts and crafts. Due to the unique role of leader Made Surya, we will be able to visit temple ceremonies, private family compounds and the home-workshops of artists and artisans that most tourists will never see.

The cuisine of Bali is a beautiful blending of its cross-cultural past.  The Dutch, Spanish, Chinese and East Indian visitors all contributed the best of their cuisine to the kitchens of Bali. The  earliest settlers in Bali came from Indochina, and introduced the vegetables that form the backbone of the  Balinese diet: cabbage, spinach and mustard greens, long  beans, mung beans, bean sprouts and soy beans. The Chinese also introduced soy sauce, noodles, and wontons which the Balinese have re-invented in a wide array of fantastic dishes.  From the  Spanish explorers, Bali adopted chili peppers, peanuts, tomatoes, and corn. The  Portuguese colonizers in Timor brought cassava and sweet potatoes, and the East Indian traders added eggplant, mangoes, and the numerous spices found in curries.

Balinese cuisine includes a montage of these cultural influences, plus their unique addition of aromatic roots, grasses and leaves, shallots, garlic and ginger, liberal sprinklings of chilies, cumin, coriander and cardamom, all finished off with coconut milk. As expected of an island paradise, fresh fish and crustaceans are plentiful, caught-that-day fresh, and  inexpensive. (Consciuousfeast.com)

 Vegetarians will not feel left out, as eggs and tofu are plentiful. And tempeh, which is an Indonesian creation, is available in numerous inventive and elegant preparations that rarely make it to the mainland. Fruit lovers will be in paradise. Many tropical fruits are served every morning in sumptuous fruit salads, and our fruit tasting class will include many rare and delicious varieties, such as jack fruit, salak, rambutan, passion fruit, durian, and sawu, as well as some of Bali's 17 varieties of bananas.

Health and fitness are elements too often neglected in our everyday  lives. The itinerary of this trip includes physical recreation in a  paradise setting nearly every day, allowing participants to expand  their bodies, minds, and spirits in an environment that nurtures all three elements simultaneously. The tour's menu of activities leaves plenty of time for relaxing, slow wanders through the markets, yoga, outdoor massage and island trekking.  Bali is a special island that needs to be absorbed rather than traveled through.

Excursions will include most of Bali's must-see sights, plus rice field, lake and waterfall treks, tours of coffee, cacao (chocolate) and clove plantations, picnic lunches, tours of coffee and soy sauce factories, aboriginal villages, palm wine making, several local markets, eel breeding farms, and tours of family compounds.

Itinerary 2011

Sunday&Monday February 6 & 7: Transit. BLD Depart USA aboard regularly scheduled Singapore Airlines. Your flight includes several meals, drinks and  films by Singapore's famed service staff. Cross international  dateline and lose one day, which is made up on your return.

Tuesday,February 8 :Munduk. BLD Arrive in Bali  where you are met by your guide and transported to Munduk mountain village, where you will spend the next 6 nights. At Puri Lumbung Cottages, www.purilumbung.com

Wednesday,February 9: Munduk. BD Morning orientation, with focus on basic  Indonesian language, manners & customs. Then we take a walk to Bali's highest waterfall, through coffee and clove  plantations. Chances along the way to sample cacao fruit and witness vanilla & nutmeg growing. Late afternoon the first of several cooking classes, beginning with  an introduction to Bali ways  with cooking implements, herbs and  spices. Help locals making kelepon and other Balinese sweet  production.  After dinner, consume our earlier sweet creation.
Thursday,February 10: Munduk BD Morning orientation on Indonesian history and language revue,  followed by a walk through rice fields to visit the “Rock That Grows”.  Return to hotel, stopping at as coffee processing plant in town. Lunch and down time with an opportunity to observe a  dance class by village children. Late afternoon we will cook choices of Balinese dishes for our dinner. A Family-style meal together.  And we have a banana tasting--a  chance to sample some of Bali's 17 varieties of bananas.

Friday,February 11: Munduk BL  Very early departure for West Bali National Park  for a world class snorkeling excursion at Menjangan island. After  registering, we travel by boat with a park ranger to Terima Bay,  where we dock at the island and snorkel along a fabulous coral reef, with myriad varieties of tropical fish, giant clams and corals. Lunch at local warung. Stop at important temple for briefing on etiquette and history.  Tonight at dinner, sample Balinese rice wine and arak, “Bali's Fire Water”.

Saturday,February 12: Munduk BD Free day to enjoy massages and or Spa treatment, at Aramith Spa on the Hotel ground. Late afternoon observe demontration in fruit and flower arrangement; and cooking class

Sunday,February 13: Munduk BD Trek to a (somewhat) nearby aboriginal village to  watch the process of making palm sugar. Box lunch provided. Sample tuak palm beer. Sample betel nut, the Balinese drug of choice and  discuss variations in betel practice throughout Asia. From here we  travel back to Munduk, stopping along the way at the stunning Hot  Springs in Banjar village.  Family style dinner at our hotel, followed by amazing  music dance production by the local villagers.

Monday,February 14: Ubud BL Depart for Ubud, Bali's cultural center. Stop  along the way at Pura Ulun Danu, Bali's most beautiful temple, and the fruit, spice and flower market.  Arrive  in Kedewatan Ubud in time for lunch of Nasi Campur, the Balinese favorite dish at a famous local  Warung (food stall).  Dinner on your own at one of the many good restaurants within walking distance of our hotel.

Tuesday,February 15 :Ubud. BL In the morning we will visit local smoked duck maker to see the beginning of a day long  process. Then on to visit Sari Organik, a local purveyer to survey their organic farm and hear about their processes. Afterward a rice tasting, sampling some of the great varieties of Balinese rice. Then a delicious organic buffet lunch, prepared by their staff._ In the afternoon we visit the homes/ studios of Ubud's basket makers, wood carvers', mask makers,  painters, and weavers', to photograph and watch them work, as well as  make purchases at considerable savings.

Wednesday,February 16 :Ubud BD Begin todays 5 hour cooking class at Bumbu Restaurant with a trip to the Ubud market to purchase the items needed for our menu. Return to restaurant and begin an array of drinks and dishes,ie. Ayam Cerancam,Tempe manis,Opor ayam, Tuna sambel matah. Eating along the way before you waddle back to your hotel. Evening performance of Legong classical dance.

Thursday,February 17: Ubud BD. Full Moon, A chance to see aTemple Festival at Pura Penataran Sasih, Pejeng. Morning Visit to a master knife maker in Budulu village to watch him produce a wide variety of implements, ranging from agricultural tools to the ceremonial kris. Experience Ubud's known massages treatment. Ducks dinner followed by private performance  of  shadow puppet, a  captivating display of teamwork and virtuosic skills.

Friday,February 18: Ubud B  After breakfast, island tour to East Bali, stopping  along the way to visit the aboriginal village of Tenganan, center of  Bali's textile art, to watch the double ikat weaving process (created  only two places in the world), and a demonstration of Balinese lontar  (palm leaf books) being made,  Venture on to Tirtagangga, the last  Raja's Water Palace and an opportunity to swim in the olympic sized  natural spring-fed pool. Lunch at spectacular  view restaurant. Return to Ubud.

Saturday,February 19 : Sanur BL Depart Ubud for Sanur. Stopping along the way for a visit  to a tempeh and tofu factory.  Lunch at popular Babi Guling (Roast   Pork) Warung. Visit to the Big Market in Denpasar where we will purchase our  spices, condiments, and tools for your home kitchen. Hit the beach, downtime. Choose from a huge variety of restaurants of  every type in south Bali.

Sunday,February 20: Sanur  BL  Early visit to the fish market in  Jimbaran. See all types of fish being loaded  from outriggers on the beach, and the complex commercial and social interactions. Visit  your guide Surya's family compound, existing in the same location for  400 years. We take a tour and then join the family in  preparations for our lunch, learning to make tum, banana  leaf wrapped fish or meat and much more. Back to Sanur in time to enjoy  the beach and the diverse restaurants.

Monday,February 21: Sanur BD Winding up  things and taking it easy or experience more of the SPA treatment. Evening excursion to the Night Market  to see what the locals eat for nights out.
Tuesday,February 22: Travel Day. BLD Rest and relax before beginning your journey  back to the real world, or……….

Stay on for further adventures in Bali . We are happy to help you plan further travels in Bali or other islands in Indonesia.  

Not Included: Extra drinks at meals (bottled water only provided), Some meals, laundry services, extra baggage and overweight charges, passport fees, single room supplement, tips and airport  taxes.

Price: $4400.00  based on two people sharing a room with twin  beds  and a private bath.  The price includes land arrangements and air,  based on current prices. Excessive raises in air fare may affect tour price. Minimum 8, maximum 16 participants.
A $350.00 deposit is  required to secure space. Registration/Release forms may be downloaded at www.danutours.com.  Final payments due Dec. 15 2010.

Cancellations and Refunds:
After tickets are issued, refunds for  air fares will be governed by regulations listed in flight contract. For the land portion, a cancellation fee of $75.00 is charged until time of departure. There will be no refunds after departure.

Single Supplement:
Those traveling as singles may choose roommates  from among the group. If no roommate is available, the client will  be advised before departure, and must pay a single supplement.

Airlines:
Singapore Air, the world's foremost airline, flies to Bali from San Francisco, New York and Los Angeles. Connecting flights from your home town are offered at a discount, return stopover in Singapore is offered for free.

Passport, Visa and Health: A passport, valid six months from date  of entry with proof of onward transportation. An Indonesian visa will be issued on arrival, with payment of $25.00. No inoculations are suggested or required.

Early Registration:
As soon as you know you want to join us, send in your deposit. Early sign ups get the best flights and the best rooms. We expect that this trip will fill up early--don't be left out or have to pay extra fees for signing up late! We are traveling at the height of High Season, and everything fills up quickly.

Trip Organizer/Leader:
Madé Surya B.S. is a professional tour organizer who has been leading study tours in Bali for 25 years. Surya's was a research assistant for Eat Smart Indonesia and  his recipes appear there as well as in several esteemed restaurants. He has catered meals for groups, in Italian, Mexican, Greek, and Continental cuisine. This is Surya's fifth Culinary tour in Bali.
Guest Chef /Lecturer - Nicole Aloni (Consciuousfeast.com)
Nicole is the author of Secrets From a Caterer's Kitchen, Cooking for Company and The Backyard Bartender. Enjoying an exciting, diverse career in the culinary arts, she completed the diploma course at La Varenne, Ecole de Cuisine in Paris and stayed on to work as a chef at chateaux in Burgundy. She has also studied cooking in Bali, Turkey, India and Italy.
As the Director of Catering at the Los Angeles Music Center for six years, she catered the Academy Awards four times, prepared a state luncheon for HRH Queen Elizabeth II and produced galas in honor of three American presidents, foreign dignitaries, divas and Julia Child who became her mentor. Nicole then opened her own company which specialized in elegant events for such clients as the Four Seasons Beverly Hills, the Tournament of Roses and the Kirov Ballet.
In California, Nicole owned a natural foods restaurant, owned and directed one of the country's most prestigious catering companies and produced a line of gourmet food products. She also manufactured packaged foods for fine grocers like Vons/Pavilions, Gelsons, Trader Joe's, Larry's and Neiman-Marcus.
Currently, Nicole has led culinary tours to France and Italy, teaches cooking, writes food and wine features for such national magazines as Bon Appétit and Better Homes and Gardens, in addition to making television and radio appearances about the art of food and wine.

Itinerary may change subject to unplanned opportunities. Although  no one is required to attend any activities, there will  be no  refunds for missed activities. Anyone who leaves the tour at any  time, for any reason, is on their own.

Call toll free 888-476-0543 or email for further information.
Contact Danu Enterprises today and escape the ordinary!

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