Taste of Bali 2009


Itinerary


Introductory Meetings TBA Spring 2009
Preparatory materials include reading lists, study suggestions and more.

August 3-20  2009

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.

 

Statements from 2008 Trip Members:

“We all appreciate the terrific job Surya and Joe did , being tirelessly helpful and kind and taking us to remote spots we never would have had the chance to see otherwise.”
Shelby Henderson

“I will remember walking in the rice paddies & the sunsets in Munduk, the water palace for lunch and swimming, the waterfall in Munduk, and the Balinese architecture.”
Robin Ferguson

“I have to say that your guys (Surya, Joseph & Judy) did a most excellent job of showing us a cross section of Balinese culture, history and cuisine--I thank you all for your time, energy & dedication. Thanks for this wonderful experience you provided for us..it is so obvious that you all worked so hard to make it glorious.”
Billy Schultz

Statements from 2007 Trip Members:

“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

August 3, 4: 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.

August 5: Sanur. BLD
Arrive in Bali on the Full Moon, where you are  met by your guides and transported to our beach front hotel in Sanur for a comfortable night's sleep.

August 6: 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. Stop at Fruit and Flower market on the way for lunch. After check-in, 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. We will begin the process of making chocolate from the fruit.  After dinner, a fruit-tasting party, a chance to sample some of  Bali's exotic, succulent fruits. And 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.

August 7: Munduk BD
Morning orientation on Indonesian history and language revue, followed by a walk through rice fields to visit Rock That Grows.  Return to hotel for down time with an opportunity to observe a  dance class by village children. Late afternoon talk on history of plantation economics in Bali in the  context of global food ways. Family-style meal together.

August 8: Munduk BL
Trek to a (somewhat) nearby aboriginal village to  watch the process of making palm sugar. Box lunch provided. Sample tuak palm wine. 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. Proceed with our chocolate processing.

August 9: Munduk BD
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. Stop at important temple for briefing on etiquette and history. Cooking  class on seafood followed by dinner of Balinese delicacies.

August 10: Munduk BD
Morning orientation on Bali's religion and caste  system, which is reflected in all aspects of life. Trek to Big Banyan Tree. Excursion to coffee processing factory in Munduk. Lecture on  coffee. In the afternoon, locals demonstrate kelepon and other Balinese sweet  production. Family style dinner at our hotel, followed by amazing  music dance production by the local villagers.

August 11: Ubud BL
Depart for Ubud, Bali's cultural center. Stop  along the way at Pura Ulun Danu, Bali's most beautiful temple. Arrive  in Kedewatan Ubud in time for lunch of Nasi Campur at a famous local  Warung (food stall).  Dinner on your own at one of the many good  restaurants within walking distance of our hotel.

August 12 Ubud. BL
Opportunities for yoga classes from disciples of a local master. 
Early morning excursion to the Ubud market to secure provisions for  Foods for the Gods, followed by 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. 
Visit to local smoked duck maker to see the beginning of a day long  process  whose outcome we will consume later. 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. Dinner at Gianyar street market followed by a private shadow puppet performance, a  captivating display of teamwork and virtuosic skills.

August 13 Ubud BD
Free morning for museums, nature walks, shopping.  Afternoon cooking class with famed chef Ibu Wayan in preparing  Balinese curries, lawar, and desserts, including food from cassava, sweet potatoes, sticky rice (Nasi Bantal) and sumping. Consume the  product of our labors at lavish buffet dinner, followed by a performance of  the Kecak Dance.

August 14 Ubud BD
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.  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. we learn to make  the traditional side dishes for smoked duck which has cooked over  night, followed by a feast. Private performance  of the Calon Arang dance in the Singapadu village center.

Aug 15 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. Talk on Holy Water and Bottled Water: Why  Balinese religion is known as “Holy Water Religion” and what can That  teach us about our religion of consumerism?  Lunch at spectacular  view restaurant. Return to Ubud to sample the nightlife.

Aug. 16 Canggu BL
Depart Ubud for Canggu. Stopping along the way for a visit  to a tempeh and tofu  factory.  Lunch at popular Babi Guling (Roast   Pork) Warung. After arrival at our hotel, a short class on tofu and tempeh dishes. Hit the beach, downtime. Choose from a huge variety of restaurants of  every type in south Bali.

Aug. 17 Canggu BL
New Moon. 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 cuttlefish, tum banana  leaf wrapped "tamale" and much more. Back to Canggu in time to enjoy  the beach and the diverse restaurants Aug. 18: Canggu BD Visit to the Big Market in Denpasar where we will purchase our spices, condiments, and tools for your home kitchen. Winding up  things and taking it easy. Evening excursion to the Night Market in  Legian to see what the locals eat for nights out.

Aug. 19: Canggu BD
Free day to shop, relax, swim in the ocean or pool--.

Aug. 20: 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.

Ê 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.

Trip Package Includes:
  • Round-trip airfare from San Francisco, Los Angeles, or New York  on Singapore Airlines with an open return and optional  stopovers.
  • 5 nights in Ubud Cultural Center
  • 1 night in Sanur Beach
  • 5 nights in Munduk Mountain Resort
  • 4 nights at Canggu Beach
  • Full breakfasts and one other meal almost every day.
  • Seminars in Indonesian language, local customs, Bali Hinduism, caste and social  systems, offerings and temples, Indonesian history and politics, farming and irrigation systems, local dining  customs, and more.
  • At least 8 cooking classes in making local traditional dishes
  • 3 live theater performances.
  • Treks through  local villages, coffee & clove plantations, tropical rain forests.
  • Services of professional Balinese English-speaking guide Made Surya, and celebrity chef and Instructor Joseph Schultz.
  • Pre-trip information, and printed recipes from each class. Restaurant guide in Ubud.
  • Visits to important temples, fruit and flower market, Tenganan aboriginal village, royal  palaces,  family homes,  artists, weavers, and carvers compounds.
  • Food-related excursions to soy sauce factory, coffee production  factory, palm sugar processing, and other food.
  • Guided tour and visits to at least four different markets.
  • Guidance to some of Bali’s great shopping opportunities.
  • Travel/health/repatriation insurance

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 (Oct. 2008). Excessive raises in air fare may affect tour price. Minimum 10, maximum 20 participants.
A $350.00 deposit is  required to secure space.
Registration/Release forms may be downloaded at www.danutours.com>

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 June 1, 2009.

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. Maximum:20 people. Minimum 10.

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.

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.

Maximum:20 people. Minimum 10.

Trip Organizer/Leader:
Madé Surya B.S. is a professional tour organizer who has been leading study tours in Bali for 23 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. This will be Sury’s fourth Bali Cuisine trip with Chef Jozseph.

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.
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