July 19-August 8  2008
20 nights

Bali, the justly renowned diamond in the necklace of islands that  makes up the world's largest archipelago, is well-known for its  inner and outer beauty. Bali Hinduism is the predominant local  religion and one that nurtures and encourages the arts. Bali's  stunning geographical landscape includes majestic  volcanoes  surrounded by terraced rice fields that gently spill into a clear,  azure sea.

Bali is also known for its friendly hospitality. 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 are native villages where a foreign face is still an  unfamiliar sight. We begin our journey in a remote  mountain village, surrounded by coffee and clove plantations, and equipped  with beautiful and comfortable cottages where we  may immerse  ourselves in Bali's culture,graciousness, and unique cuisine.

Indonesia was host to numerous cultural invasions, and from each they kept what suited their palates, and ignored what did not. The  earliest settlers in Bali came from Indochina, consequently  menus  mirror Chinese tastes. The vegetables that form the backbone of the  Balinese diet include cabbage, spinach and mustard greens, long  beans, mung beans, bean sprouts and soy beans, as well as soy  sauce, noodles, and wontons.  From the  Spanish explorers Bali  discovered chili peppers, peanuts,  tomatoes, and corn. From the  Portuguese colonizers in Timor cassava and sweet potatoes, and from  the East Indian traders eggplant, mangoes, and the numerous spices found in curries.

The savory palate of Bali includes a montage of these cultural influences, including flavorings of aromatic roots, grasses and leaves, shallots, garlic and ginger, liberal sprinklings of chilies, cumin, coriander and cardamom, all finished off with coconut milk. Balinese are notorious for their rice consumption, and no meal is complete without a steaming bowls the centerpiece.

As expected of an island paradise, fresh fish and crustaceans  are  inexpensive and plentiful, and other sources of protein include  free-range poultry, duck, goat, and the Balinese favorite; spit- roasted pork. Vegetarians will not feel left out, as eggs and tofu  are plentiful, and the high-protein Indonesian creation tempeh is  available in numerous inventive and tasty manifestations.

Fruit lovers will be in paradise. Numerous tropical fruits are served every morning in a sumptuous fruit salads, and our fruit   tastings will include many rare and delicious varieties, such as jack fruit, salak, rambutan, passion fruit, 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,mand spirits, in an environment that nurtures all three elements simultaneously.

Excursions will include most of Bali's must-see sights, plus rice field, lake and waterfall treks, walks through the 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.

Cooking classes and demonstrations include numerous types of sate  (grilled skewered meat), sampling of traditional cakes, making  fermented rice and rice wine, desserts and sweets, betel nut  tasting, several ristaffels (multi-dish deluxe banquets),  tempeh  making, brem tasting (local wine), krupuk (cracker) tasting,  demonstration of the palm sugar process, a fruit  tasting party, and  much more. In addition to breakfast, another sumptuous meal each  day is included in the trip package.

Besides your local guide Made Surya, (a celebrated cook whose  recipes are featured in Eat Smart Indonesia) and other noted Balinese chefs, participants will enjoy the company and expertise  of Chef Joseph Schultz, founder of India Joze restaurant, and  Culinary Arts Instructor at Colleges and Universities, who will  supply daily recipes and restaurant recommendations.

Participants will also 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, and a rich variety of arts and crafts. Visits to temple  ceremonies and the home-workshops of artists and artisans will  delight and absorb you.

“My husband and I recently traveled with the Cabrillo Study Abroad class “A Taste of Bali” sponsored by the Culinary Arts department and taught by Jozeph Schultz. It truly was a fantastic experience and is a genuine success to be celebrated.
Although I have traveled considerably throughout the Western hemisphere, this was my first experience in Asia. Jozeph, Judy, and Surya provided a thorough and detailed introduction to Indonesia. Their depth of knowledge, breadth of experience, and true love of the people and culture of Bali were evident from the beginning. The itinerary was broad in its scope, but intimate in its execution.
Traveling with Jozeph was a true delight; his interest in cuisine and how it translates in everyday life, across oceans and continents, in celebrations and ceremonies, and through diverse peoples and cultures, set the theme for the trip. Jozeph’s expertise in the food of Southeast Asia is extensive, and he makes his subject matter accessible and entertaining. Much more than a ‘cooking class,’ however, this adventure integrated food, politics, language, religion, literature, dance and music, economics and history. We were provided with private performances of gamelan, dance, and shadow puppet theater, had access to world renowned artisans and crafts workshops, and were entertained in private homes. The opportunities that his class provided would have been inaccessible to a lone traveler.”

Kate Hartzell,
Taste of Bali June 2007

“I want to remember that there is this different way to be in the world, an alternative to our acquisitive, fast-paced aggressive life here. In addition to being the anticipated feast for the senses, Bali is also a feeling, and I hope to carry it with me for a long time. Thanks to everyone for a terrific trip!”

Susan Lysik
Taste of Bali 2007

“My taste of Bali was DELICIOUS due to the lively itinerary, friendly people with a fascinating history and culture, beautiful countryside, abundant massages, interesting and diverse travel companions and most of all, the extraordinary culinary experiences that were included in the trip.
Having our very own teacher/chef accompany us was a very rare treat. Joseph was very knowledgeable, friendly, energetic and an amazing cook, which we were lucky enough to experience firsthand on numerous occasions. I notice that my approach to cooking has become much more
eclectic and adventurous since the trip. Besides, I learned a tremendous amount about Indonesian cuisine and the politics of food in general..”

Martha Picchi
Taste of Bali June 2007

"Surya's insights on Balinese history, religion, and culture were key to the understanding of Bali. Judy's informative talks and entertaining stories by themselves were worth the price of admission. Joe's philosophizing about food and his culinary magic were expected but still very entertaining."

Alan Schlenger
Taste of Bali June 2007

"Judy and Surya, I wanted to send a personal note of thanks for the great trip that you arranged for us. It was remarkable, and both David and I had a wonderful time. Again, thank you for all your efforts for our trip; we made some wonderful friends, learned about a part of the world that is remarkable, and feel as though we were extremely lucky to have been part of the experience."

Kate

"I am writing to let you know what an amazing time I had. Thank you for everything, your knowledge and enthusiasm were a wonderful aspect to the tour."

Breana Green, Taste of Bali June 2007

"Great thanks to you both for a terrific, enjoyable, informative and delicious trip. I miss the sense of community that seemed to underlie our experience in Bali, the lush sensory overload of colors, sounds and smells that forms the background of daily life, and the wonderful food--even the simplest rice was served so beautifully. Thank you again for your enthusiastic guidance, fascinating information and the entree to places and experiences we never would have accessed on our own."

Susan Lysik, Taste of Bali June 2007

"I love the way Judy, Surya, and Joe all bring their strengths together to make a wonderfully broad learning experience for us all. I will never forget this trip. You brought Bali alive! It was a great trip and we had a wonderful time. Thanks so much for all you did to make it a success. It was such a great mixture of so many different fabulous types of adventures from hiking, to cooking, to attending wonderful performances, to visiting Surya's family compound, to shopping, etc."

Chris Green, Santa Cruz CA
Taste of Bali, June 2007

"The concept and flow of the trip seemed perfect. An exploration of cooking, culture, politics, ritual and devotion, wrapped organically around three poles of expertise (Jozseph, Judy and Surya) was a treat.
The fluid organization worked well and the emphasis on spontaneity ‘unpacked the flavor’ of the experience. I thought the sequencing was brilliant as well: a start in the highlands to gather our wits and focus in an intimate way on cooking and culture; a move to Ubud to reinforce learning; some beach time; THEN the trip to Surya’s family and the final dinner at the Mas palace.
The cumulative, building nature of all this worked great for me. Second, Jozseph’s approach to culinary instruction was breathtaking. He brought a wealth of knowledge and an infectious enthusiasm and passion to his demonstrations, and he mixed them with context…political and economic insights, that blended well with Surya’s and Judy’s discussions.
The partnership between Joe and Surya was great; both were able to take the lead or defer as needed…and were comfortable doing so.
Bottom line: This was a great experience, full of wonderful bits and pieces. The after taste will linger…thanks much for your guidance, your insights and your patience!"

Bink Lyon
Taste of Bali June 2007

Itinerary
July 19-August 8  2008
20 nights

July 19 & 20: 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.

July 21: Sanur. BLD Arrive in Bali where you are met by your guides and transported to our beach front hotel in Sanur for and comfortable night's sleep.

July 22: Munduk. BD Morning orientation, with focus on basic Indonesian language, manners & customs, then embark to the highlands of Bali to our hotel in Munduk village. Arrive for lunch, followed by a walk to Bali's highest waterfall, through coffee and clove plantations. Chances along the way to sample cacao fruit and witness vanilla growing, and a talk on the processes of rice farming and irrigation system in Bali. Return to hotel for lunch. Late afternoon the first of several cooking classes, beginning with an introduction to herbs and spices, then discovering the intricacies of making Balinese soups and appetizers. After dinner, where we consume our soups and small plates, a fruit-tasting party, a chance to sample some of Bali's exotic, succulent fruits.

July 23: Munduk BL Morning orientation on Indonesian history and language revue, followed by a walk around Lake Tamblingan, past several important temples, tropical forests inhabited by many species of birds, and coffee plantations. Return to hotel for down time with an opportunity to observe a dance class by village children. Late afternoon sample betel nut, the Balinese drug of choice and discuss variations in betel practice throughout Asia. We will begin the process of making chocolate from the fruit as well as experience the history and practices of coffee consumption. Talk on history of plantation economics in Bali in the context of global food ways.

July 24: Munduk BD Excursion to the district capitol of Singaraja to tour a Kecap (soy sauce) factory. Indonesians use both sweet and salty soy in their cooking. Then on to a nearby aboriginal village to watch the process of making palm sugar. In the afternoon a cooking class to make Main Course Part 1: stews and curries. Finish our chocolate processing. At dinner consume our latest creations.

July 25: Munduk BD Morning orientation on Bali's religion and caste system, which is reflected in all aspects of life, followed by a cooking class focusing on Main Course Part 2: Grilled food and sate. Visit to the village market followed by a tour of a coffee production factory.
 
July 26: Munduk BL 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. Box lunch provided. From here we travel back to Munduk, stopping along the way and the stunning Hot Springs in Banjar village, and then visit Bali’s only Buddhist Monastery, perched on a hillside with stunning vistas. 

July 27: Munduk  BD Morning free with optional trek to the Big Banyan tree, through rice fields, small villages and plantations. In the afternoon we have a cooking class to explore coconut production, and its use in making saté, a Balinese speciality. In the evening we consume our work, and enjoy a farewell to Munduk  performance of traditional dance.

July 28: 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 and flower market where your guide identifies the displays of herbs and spices. Arrive in Kedewatan Ubud in time for lunch of Nasi Campur at a famous local Warung (food stall). Check into hotel and downtime. Late afternoon we depart for your guide’s home for a cooking/tasting party of various types of krupuk (crackers), sambal (dips), brem (rice wine) and arak (fire water). Return to Ubud for dinner on your own at one of the many good restaurants within walking distance of our hotel.

July 29 Ubud. BL Today we journey to the scenic village of Tampaksiring to attend a gathering of over 500+ participants that we'll help prepare for.  It's one of the few gatherings with both expats and Balinese and  should be fun and interesting. That evening,  we have a banana tasting--a chance to sample some of Bali’s 17 varieties of bananas and discover why most people here are so mellow.

July 30 Ubud BD This morning an opportunity to 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. Our final stop is at the home of an esteemed cook well known for her smoked duck. We observe the process, and anticipate the results which we will consume on the following evening.Afternoon cooking class at a local restaurant, then consume the product of our labors at dinner, with a performance of the Kecak Dance.  Evening performance of the Kecak Dance.

July 31 Ubud BD Early morning excursion to the Ubud market to secure provisions for Foods for the Gods..our workshop in making Balinese offerings. Learn about the ritual foods and offerings that accompany important religious events in Bali. Learn about the symbolism of the dishes produced, regional variations around Bali, and connections between the foods and the music, dance and other cultural practices. Afternoon cooking class with famed chef Ibu Wayan in preparing Balinese snacks and desserts, including food from cassava, sweet potatoes, sticky rice (nasi Bantal) and sumping. Evening feast of smoked duck, which has cooked overnight.

Aug 1 Ubud B Ubud/Candi Dasa 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 (or palm leaf books) being made, as well as a chance to taste the tuak palm beer brewed by the local people. Venture on to Tirtagangga, the last Raja’s Water Palace and an opportunity to swim in the olympic sized natural spring-fed pool. Return to Ubud. 

Aug. 2: Ubud Visit tofu, tempeh, mushroom fermented soy pâté, and tapé--fermented cassava-- factories. Lecture on the place and history of fermented foods in world cuisine, with a chance to sample each.

Aug. 3 Ubud. BL A cooking class in Javanese (Muslim) cuisine. Spend the morning with a master of East Javan cookery learning various ways to prepare Goat. In the afternoon,  “Tourism and World Cuisine” Ubud is home to a dizzying array of restaurants of all ethnicities. We will hear from local experts how visitor's experiences and expectations have changed the local food practices, and why Anthony Bourdain wants to retire in Ubud Bali.

Aug. 4 Legian BL Depart Ubud for south Bali to visit your guide Surya's family compound, existing at the same location for the past 400 years. We take a tour and then join the family in preparations for our lunch, learning to make lawar, tape, and rice wine. Arrive in Legian in time for its famed sunset. Evening excursion to the Night Market, where we sample dishes found nowhere else in Bali.

Aug. 5 Legian  BL  Excursion to jaja factory in Denpasar, where ceremonial cakes are made. Then visit to the Big Market of Denpasar where we will purchase our spices, condiments, and tools for your home kitchen. Back to Legian in time to enjoy the beach.  Lunch at Jimbaran fish restaurants.

Aug. 6: Legian BL Optional early visit to the fish market in Jimbaran.  Visit to King Cobra, a restaurant specializing in snake meat to find out about recipes and preparation. Lunch at the famed Cafe Batu Jimbar

Aug. 7: Legian BD  Day free to shop, swim, and prepare for your return to the USA.In the afternoon we journey to Singapadu village to observe the preparations for a fabulous evening  event, where we are entertained by the royal family. We can join in some of the preparations being made for our extensive ristaffel in the the family kitchen, as well as some of the food created especially for offerings. Return to Ubud for down time and to dress up. Back to the Palace to be fêted at dinner, followed by a private performance of the Calon Arang dance in the village center.

Aug. 8: Travel Day. BLD Rest and relax before beginning your journey back to the real world, or stay on for further adventures in Bali or Indonesia! You arrive back the same day, or take advantage of some of the low-priced stopovers.

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.

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: $3800.00  based on two people sharing a room with twin  beds  and a private bath.  The price includes land arrangements and air, but taxes are not included and will be quoted at time of final payment.

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 $380.00. Maximum:20 people. Minimum 10. A  $360.00 deposit is  required to secure space. 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. Final payments due April 1, 2008.

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. 4.  We need to cite the requirement that they provide written  documentation that they've passed a health exam prior to departure.

Trip Organizer/Leader:
Madé Surya B.S. is a professional tour organizer who has been leading study tours in Bali for 13 years. He has translated and worked with scholars and educational film and video crews, including National Geographic, and lives in Bali half the year. He  was Senior Researcher for the Society for the Study of the After  Death's Bali research project. Made Surya's was a research assistant for Eat Smart Indonesia and  his recipes appear there as well as in several esteemed restaurants.

Guest Lecturer/ Chef: Jozseph Schultz, Founder and chef for  25 years of internationally acclaimed Santa Cruz restaurant has pursued culinary anthropology in over 25 countries. An expert on the traditional/ethnic food movement, he brings historical, scientific, and practical perspective to issues food and   farming, cooking and dining. He has lectured at UC Santa Cruz, Cabrillo College, the Smithsonian Institute, the North American Mycological Association, and the Santa Cruz Museum. He has  written  three books and appeared in dozens of television shows.

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

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