Discover Pitcher and Powell International Culinary Tours
Pitcher and Powell is an international travel concept that combines the creative talents and cooking passions of two accomplished ladies. Even their last names work well together!
Barbara Pitcher is a Canadian by birth, with an international spirit, she is a painter who lives in Provence with her family.
Tasha Powell lives in sunny California where she often dreams of Provence. This is one gifted lady who has completed a career-180, moving from marketing sporting goods to the culinary arts. Tasha accomplished Cordon Bleu chef’s training and she is a food stylist. If you have ever wondered why food photos in cookbooks look so perfect, people with abilities similar to Tasha’s are the answer. She seized the opportunity to test her culinary skills in Provence a few years ago and now readily admits she is a Francophile. Please read her story here.
The two-some chatted over a few dinners and several glasses of wine to cook-up what is a winning concept in culinary travel for foodies — Culinary adventures. The Pitcher and Powell team unites a passion for beauty and preference for culinary pursuits into food-focused holidays.
“International Travel and Culinary Adventure; an opportunity for women who want to meet other foodies and discover new regions, customs and seasonal foods.”
Why is Provence a perfect place for a culinary escape?
Tasha: Because of French culture and its respect for food, ingredients and the overall dining experience. This beautiful region is known for fresh fruits and vegetables, cheese and wine. With an emphasis on sun-ripened vegetables, seafood, fresh herbs and olive oil in many dishes, traditional Provencal cuisine combines bold flavours and simple ingredients for such classic dishes as Bouillabaisse (fish stew), Ratatouille (stewed vegetables including eggplant, zucchini, onions) and Daube (traditional beef stew). Typical vegetables in Provencal dishes include peppers, mushrooms, artichokes, potatoes, zucchini, beans and squashes. Other ingredients include citrus, peaches, cherries, melons, apricots, quinces, figs, pine nuts, almonds and hazelnuts.
What is your favourite season in Provence?
Barbara: In my opinion, fall is one of the best times to visit Provence. The tourist crowds have died down, and the real character of Provence is accessible. The temperature is still warm, but no longer hot, and we can reap the benefits of the late summer and fall harvest of local foods and wines. The markets are bursting with flavours and colours.
The challenge? Making a choice between a delicious week in Provence, or making tagine in Marrakesh, pasta in Italy and the stunning Canadian lake country. For details on Pitcher and Powell culinary adventures, please contact us here.
Photo credit (lighthouse): Richard Culverwell Photography
This article was originally posted on Ginger and Nutmeg’s food and travel blog.