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Outside Magazine January 2005

The Outside Food Guide: Top Food Destinations
Let's Get That to Go
Turkey & Thailand

By Amy Marr

Vermont, Mexico, & Brazil | Spain & Italy | Turkey & Thailand


	A taste of the Mediterranean: A buffet with Idlewild (courtesy, Idlewind)

Turkey: The Gulet Way
Pack It On: During this 14- to 17-day voyage along the Turquoise Coast, the onboard chef will convert fresh local ingredients into regional specialties, like dolma. After a morning dip in the Mediterranean, hit the deck of your private yacht for sun and a midday feast of grilled levrek (a tasty whitefish), rice pilaf, fresh vegetables, and, for dessert, Turkish coffee and the sweetest peaches you'll ever eat.
Burn It Off: Afternoon activities include hiking to mountain villages, spotting loggerhead sea turtles, taking a dip at the mud baths of Dalyan, and snorkeling over sunken ruins.
Base Camp: The traditional Turkish yacht, a 65- to 75-foot teakwood gulet.
When to Go: May–June, September–October
Price: From $3,150 per person
Contact: Idlewind Expeditions; 707-224-9710, www.idlewind.com

Thailand: Spice Island
Pack It On: Koh Samui offers crowd-free sandy beaches and eight days of hands-on instruction in Thai cuisine at the tranquil Laem Set Inn, on the island's southern tip. Class is held in a shaded, outdoor kitchen—inspiration for perfecting your kang kheaw wan kung (green curry with prawns, eggplant, and sweet basil leaves).
Burn It Off: When you're not elbow-deep in tom kha gai (coconut chicken soup), there's diving, snorkeling, and swimming off a Thai fishing boat—or field trips to the colorful Nathon market.
Base Camp: Your own luxury bungalow, with a balcony overlooking the sea.
When to Go: March, September
Price: $3,033 per person
Contact: Tasting Places; 877-695-2469, www.tastingplaces.com

Vermont, Mexico, & Brazil | Spain & Italy | Turkey & Thailand

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