October 19-26, 2016

lead by Terroir Symposium’s Founder Arlene Stein, Taste of Place Developer Rebecca Mackenzie and NYC Chef & Dirt Candy Restaurateur Amanda Cohen

Tour Length: 8 days
Locations: Tuscany, Italy and Galway, Ireland
                   $4000+HST CAD FOR SINGLE OCCUPANCY
Tour Leaders: Arlene Stein & Rebecca Mackenzie

Tour leaders Arlene Stein & Rebecca Mackenzie have worked for years with destinations across the globe to develop taste of place. Along with expert guides from Castello di Potentino, Food on the Edge and guest chef Amanda Cohen (Dirt Candy, NYC), they’ll take you from Rome to Potentino, experiencing the food culture and stories of the region and then from Rome to Galway to experience the Burren Food Trail and culminating in your participation in the 2nd annual Food On The Edge Symposium where you’ll have the opportunity to engage with some of the top chefs, and culinary innovators from around the world.

From Italy to Ireland, we will become immersed in the food and drink culture of these two far-removed but equally vibrant regions; taking part in a winery tour, cheese making class and an olive harvest. In addition, guests will have the opportunity get behind-the-scenes experiences in everything from food production, to meeting and learning from some of the world’s finest chefs.

For those involved in the foodservice and hospitality industry, as well as all food enthusiasts, this tour offers the ideal combination of leisure and learning, along with amazing networking opportunities.


Tucked away in a secret valley in one of the last undiscovered corners of Tuscany – Monte Amiata, Castello di Potentino, an ancient castle built on a historical Etruscan site, will be our home throughout our stay in beautiful Italy. The medieval building, surrounded by unspoilt countryside, is surrounded by the vines and the ancient olive trees used for the estate’s small production of high quality wine, grappa and oil. Bought and restored in 2000 by the Greene family, the castle has become a dynamic cultural gem of Italy.

While in Galway, Ireland, we will be staying at the Radisson Blu Hotel & Spa with beautiful views of Lough Atalia and Galway Bay, centrally located in the heart of the city with access within walking distance to great pubs, incredible restaurants and, of course, the site of the 2016 Food On The Edge Symposium.


On ground transportation (return-trip) from Rome to Tuscany; all tours taking place at the Castello di Potentino; flight from Rome to Dublin (Oct 22/16); on ground transfer to and from Dublin to Galway, Ireland; a tour of the Burren Food Trail; and a complete 2-day event pass to the 2016 Food On The Edge Symposium; are included in the price of the tour. 



Days 1-3: Castello di Potentino

Upon arrival at Castello di Potentino on October 19th, guests be introduced to our lovely host Charlotte Horton who will lead us on a wine tasting, tour and history of the splendid castle. From there, we will begin a full three days of cooking experiences, shared with the team at Potentino as well as guest Chef Amanda Cohen of Dirt Candy, NYC. During our stay, we will take part in the olive harvest, have a master class with Michelin starred Roberto Rossi of Il Silene, tour the castle’s winery, make our own cheese, and observe a authentic Tuscan-style butchery demonstration followed by a BBQ dinner.



During our transfer from Italy to Ireland, we will enjoy a final “taste of place” picnic, enroute to our final destination of Galway, Ireland. Once we’re comfortably settled in Galway, our hosts from Fáilte Ireland will introduce us to the highlights of their country’s finest hospitality and cuisine, as well as to the country’s official Irish Food Ambassadors.



Named as the Foodie Town of 2015, the Burren is home to the Burren Food Trail which showcases the top food and beverage producers and restaurants in the region, that are all passionately devoted to delivering an authentic taste of the Wild Atlantic Way. We’ll meet the finest cheesemakers, visit a smokehouse, and take in the very best of the region with the guidance and company of Food On The Edge founder Jp McMahon.



In our last legs of an epic journey, we will be culminating our time together with an action-packed two days amongst top international chefs at the world-renowned 2016 Food on the Edge symposium. With approximately 40 international chefs speaking over the course of the two-day symposium, Food On The Edge aims to challenge our perspective on food and our connection to it. Each year, the speakers are selected based on their innovation, passion and influence on today’s food culture and industry. Each speaker, with their own unique perspective, talks for 15 minutes on the cultural, social, environmental and educational aspects of food. Both excitement-packed days are followed by evenings of celebration, and of course incredible networking opportunities. Galway is a vibrant place with an equally dynamic nightlife!



On our final day, we will return (with heavy hearts) to Dublin for our departure flights home.



Guest Chef: Amanda Cohen

Amanda Cohen is the chef and owner of Dirt Candy, the award-winning vegetable restaurant on New York City's Lower East Side. The restaurant's original location only had 18 seats and was open for six years, during which time it became the first vegetarian restaurant in 17 years to receive two stars from the New York Times, was recognized by the Michelin Guide five years in a row, and won awards from Gourmet Magazine, the Village Voice, and many others. Amanda was the first vegetarian chef to compete on Iron Chef America and her comic book cookbook, Dirt Candy: A Cookbook, is the first graphic novel cookbook to be published in North America. It's currently in its fourth printing.


Potentino Host: Charlotte Horton

Charlotte has been making award-winning wines in Tuscany for over 25 years. She has restored two large rural properties in Tuscany. At Castello di Potentino, she revitalised an abandoned estate, planting new vineyards, bringing back olive trees into production and recreating the castle as a residential cultural hub. She has been running food and wine pop-up events all over the world with her brother, Alexander Greene. Before moving to Italy, she worked for Vogue Magazine, Secker and Warburg Publishing House and then as a freelance journalist. In 2013, she was recognized as one of the Barclay’s Women of Achievement.

'The CASTLE represented a monumental continuation of an archaic relationship between man and his environment.  It was a paradigm or archetype of that creative reciprocity and I soon realised it should come back to life as the dynamic cultural hub that it had always been – a PLACE where man, nature and artful intelligence meet and create – a 21st Century Castle.' Charlotte Horton


Food On The Edge host: Jp McMahon

JP McMahon is a chef, restaurateur and author. He is culinary director of the EatGalway Restaurant Group, which comprises of Michelin-starred Aniar Restaurant , award-winning Spanish restaurant Cava Bodega, and Eat Gastropub  - which has inspired his next cookbook Gastropub Revolution. He also runs the Aniar Boutique Cookery School. JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and engaging directly with farmers and producers.

JP is the founder and  plays host to one of the biggest and most talked about international food events in Europe, Food On The Edge. The inaugural event took place in Galway in October 2015 with 2016 already causing stir. The event features the best international chefs from across the globe. The Edge 2015 won Food Event of the Year by John and Sally McKenna and received worldwide recognition.

Director, founding and current chair of the Galway Food Festival, JP is an ambassador for Irish food and a network leader for the global Cook it Raw project. He is also the ambassador for Spanish food in Ireland in particular promoting the wines of Rías Baixas (Galicia) and Jerez. JP is currently a commissioner for Euro-Toques Ireland and sits on its Food Council.

MEDIA: Published author and writer of 'Tapas, A Taste of Spain in Ireland' with second book Gastropub Revolution currently in production. He is a food writer and has a weekly column in the Irish Times on Saturday. He is a regular contributor to Newstalk radio and a bi-weekly slot on RTE TV plus was the winning mentor for the 2015 RTE Series Taste of Success.





  • Arrival Airport Transfer from Rome to Potentino, Dublin to Galway and return.
  • 8 Nights Accommodation
  • Breakfast / Lunch / Dinner
  • Guides & Exclusive Tours
  • All Tickets & Entrance Fees
  • Flight from Rome to Dublin
  • Transportation during the Burren Food Trail
  • Full access 2-day tickets to Food on the Edge international food symposium.  



  • Airfare to Italy and from Ireland
  • All food/drink purchases outside of normal meals
  • Alcoholic Beverages (outside glass of wine with dinner)
  • Tips for guides, drivers, bellhops etc.
  • International Medical & Travel Insurance Coverage*


*Read about Minimum Coverage Requirements & Suggested Inclusions under Terms & Conditions



Prices are based on double-occupancy unless noted. Single-occupancy rooms are available on a first-come, first-served basis (in most places) and subject to a supplemental fee. We try to accommodate participants who request single accommodations, as well as those looking for a roommate. If a single room is requested, or if we are unable to find a suitable roommate, you will be required to pay the supplement


Small Group Additional Charge: $500 CAD

Terroir Hospitality price is in Canadian Dollars based upon a minimum of 12 paying participants. In the unlikely event the tour does not fill, there is a small surcharge of $500 CAD for 5-8 paying participants.


Cancellation Policy

Your deposit is a firm commitment, and will be subject to a cancellation fee, which is why we recommend trip insurance. Please refer to the terms and conditions Payments, Cancellations, and Refunds section in our terms and conditions to read the full details of our policies. Please do not make air travel arrangements until checking with us first.



While these descriptions represent the tour’s planned itinerary, we reserve the right to revise it without notice as we see fit. Details on this page are also subject to change without notice. We reserve the right to cancel the tour if the minimum number of participants is not met. And while we don’t anticipate this happening, we reserve the right to adjust the fees for this tour due to factors outside of our control, such as fluctuations in currency rates, political or governmental action, new applicable taxes, and such related issues. Please do not purchase air travel before confirming with us. Participants are expected to be in fair health.

*Tour leaders subject to change.

Please review our terms & conditions carefully.