Culinary & Cultural Traditions of IrelandJuly 31-August 10, 2016 | Approximately $5,495*

(*Please note: All dates, prices, and itinerary details are subject to change. Finalzed pricing and terms and conditions will be made available closer to departure.)

Enjoy all the hospitality, rich history, and traditions and gorgeous scenery the Emerald Isle has to offer, while gaining insider access to special excursions and events not available to the general public. Cal Alumna, cheese expert and author Kirstin Jackson will accompany you on this journey, providing insider’s access and a glimpse into Ireland’s emerging organic food movement and vibrant restaurant scene. Through Kirstin and your local guide, you will gain entry into small, artisan shops and farms and develop an insight into the daily lives of Ireland’s rural citizens. After sampling excellent food and beverages, work off the calories with invigorating walking tours in Dublin, coastal towns and villages and the famous Ring of Kerry. At the end of our tour, you can take an optional step back in time and spend two nights in a former castle that now serves as a luxury 5-star resort.

Day 1 (July 31) | Depart homeDepart your gateway city this morning, boarding a flight* to Dublin, Ireland. (*flights not included in program price)

Day 2 (Aug. 1) | DublinWe arrive in Dublin for a 3-night stay and transfer to the deluxe 4-star Buswell’s Hotel in the heart of Dublin.Relax after your journey with some time to refresh. Explore and have lunch on your own with our sugges-tions. This afternoon a charming expert guide will take

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you on a guided walking orientation tour of Dublin. This evening we will enjoy a welcome dinner at our hotel or a selected restaurant. (D)

Day 3 (Aug. 2) | DublinAfter breakfast we will visit Trinity College founded in 1592 by Queen Elizabeth I. We will have the opportuni-ty to see the famous Book of Kells, an illuminated man-uscript written around 800AD. Enjoy lunch at a local restaurant with an introduction to Irish artisanal foods and local cuisine. Perhaps Davy Byrnes, mentioned in

Itinerary:

Day 3 (Aug. 2) | Dublin (continued)James Joyce’s Ulysses. After lunch we will visit the Guinness Storehouse for a private tour and tasting, and learn how to pour a pint of the black stuff! Dinner on your own this evening with our suggestions. (B, L)

Day 4 (Aug. 3) | DublinThis morning we will explore opportunities to sample artisanal cheese and chocolate, and visit a local market where we will meet a butcher and fishmonger. We will also visit Speakers’ Square in Temple Bar, a historic part of Dublin known for art galleries and fashion. En-joy free time this afternoon to further explore Dublin. This evening we will take in a pub crawl and sample traditional pub fare and Irish traditional music. (B, lunch on your own, D)

Day 5 (Aug. 4) | BallymaloeWe head south today to visit the Viking City of Water-ford. Enjoy lunch at one of the recommended restau-rants of your choice, with a focus on local fresh sea-food. After lunch spend some free time exploring the House of Waterford Crystal and the Viking triangle. This afternoon we visit Dungarvin Brewing Company and Oyster Farm, then we continue to Middleton Distillery for a tour and expert Irish Whiskey Tasting. After our tasting we arrive at the Ballymaloe Country House for a 3-night stay. Enjoy a gourmet dinner at Ballymaloe this evening. (B, D)

Day 6 (Aug. 5) | BallymaloeAfter a wonderful farmhouse breakfast this morn-ing, there will be an introduction to the world famous Darina Allen Ballymaloe Cookery School where we will have a cooking class. After class we will take an excur-sion to Cork City to see the English Market, recently visited by Queen Elizabeth II. We will have lunch at the superb Café Paradiso, where Chef Denis Cotter pre-sides, known for his best-selling vegetarian cookbook, he is one of the most talented chefs in Ireland, if not Europe. After Lunch we visit Cobh, last port of call for Titanic! Here we will experience Irish smoked salmon at a small high end smokehouse at Frank Hederman’s Belvelly. Return to Ballymaloe. Evening and dinner at leisure. (B, L)

Day 7 (Aug. 6) | BallymaloeAfter breakfast this morning we have two options for you: take an in-depth optional cooking class where you prepare a traditional Irish lunch and then travel to Kinsale. Or enjoy the gardens and farm at Ballymaloe in the early morning, have mid-morning coffee and then head south to visit Crosshaven, home to oldest yacht club the in the world, founded in 1720 by Wil-liam O’Brien, 9th Lord Inchiquin. We can have lunch in Cronin’s Seafood Pub. After lunch we join the others, who have been attending morning Cooking School, at the fishing and sailing town of Kinsale, also known as a cuisine center. Free time to explore this picturesque and historic town, historically best known for the Battle of Kinsale in 1601. Early dinner option on your own at the award winning Fishy Fishy. (B, L)

Day 8 (Aug. 7) | KillarneyDepart Ballymaloe this morning for West Cork, a culi-nary mecca that boasts some of the most spectacular scenery in Ireland. West Cork is home to many pas-sionate artisan food producers, and for cheese lovers we will visit the wonderful Ardrahan in Kanturk. We can lunch in Bantry on Bantry Bay Mussels, crab claws from Castletownbere and Ummera Organic Smoked Salmon. After lunch we may wish to visit the island garden of Garinish Island. We then continue over the spectacular Healy Pass to Killarney for a 3-night stay at the romantic Killarney Park Hotel. Select from among the many small restaurants and pubs in the town for your choice of dinner venues. (B, L)

Day 9 (Aug. 8) | Killarney This morning, we take a drive on the famous Ring of Kerry with its beautiful scenery, and take in a stroll of the colorful market town of Kenmare, with some free time to shop and explore on your own. We will visit a third generation family run hill sheep farm see a working hill sheep farm demonstration and enjoy the ancient custom of herding sheep. Then time for lunch at Avoca with spectacular views, and an opportunity to shop some Irish designers. During the day we will have choices to visit producers of fresh seafood, or-ganic produce and artisan chocolates (possibly Truffle Pig, Knockatee Cheddar Nettle, Kerry Blue, organic

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Day 9 (Aug. 8) | Killarney (continued) oyster farm). In the afternoon, enjoy free time at your hotel and perhaps take in a relaxing spa treatment. Dinner this evening in Killarney with our recommenda-tions, perhaps followed by a visit to a local pub for live traditional music. (B, L)

Day 10 (Aug. 9) | KillarneyThis morning we will take in a tour of the rugged and beautiful Dingle Peninsula which culminates in Eu-rope’s westernmost point at Slea Head. Known for its Irish speaking population and the drama of the Con-nor Pass and Mt. Brandon, this peninsula also has a high concentration of ancient ruins and ring forts. The charming fishing and sailing town of Dingle is the cen-ter of activity. There is an alternative way of life here, lived by artisans and idiosyncratic characters found at music sessions and folkloric festivals across Din-gle’s tiny settlements. We will sample delicious fresh seafood caught daily in the wild Atlantic and local craft beer. We will do a guided visit to the Dingle Brewing Company, set on the site of a 19th century creamery. It’s single brew is a crisp hoppy lager, named after the local Antarctic explorer, Tom Crean. Return to Killar-ney for some free time to explore on your own before dinner. (B, L, D)

Day 11 (Aug. 10) | Return HomeAfter breakfast, we will check out of our hotel. Depart for the Shannon Airport for your return flight home. (B)

Author & Cheese Expert: Kirstin Jackson.

A UC Berkeley cultural anthropology alumna and culinary school graduate, Kirstin Jackson is the author of “It’s Not You, It’s Brie: Unwrapping America’s Unique Culture of Cheese.” She has recently returned from a two-month tour of England and Ireland where she played with “curds and whey” alongside local cheesemakers and is enthusiastic about sharing her knowledge and expertise with you. Kirstin’s food and wine writing has been published in the

Optional Extension: Ashford Castle, Cong, Ireland | Aug. 10-12Price | $1,245 double; $1,795 singleTravel north to County Clare. See Cliffs of Moher and the Burren. Visit Burren Smoke House and St. Tola Goat Farm. After lunch at Wild Honey Inn, visit Galway for a stroll around this vibrant university city. Arrive mid-af-ternoon at Ashford Castle in time to check in and enjoy a walk around the castle grounds. Dinner is on your own in the local town of Cong, with our recommenda-tions. Enjoy all the castle and estate have to offer, in-cluding falconry, cycling, horse riding, estate and gar-den walks, or a cruise on Lough Corrib. We will have a grand farewell gourmet dining experience the second evening in the George V restaurant at the castle. Depart to Shannon Airport for your return flight home. *Price is per person based on double occupancy unless otherwise noted and is subject to change. INCLUDED FEATURES: Accommodations; Tour of Galway; Two breakfasts, one lunch, one dinner. Transfer from Shannon to Galway. Group transfer to the Shannon airport. All activities and accommo-dations as listed above.

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LA Times, NPR, Kinfolk, Culture, and Hemispheres. When not writing, cooking, traveling the world eating vast amounts of cheese, and visiting winemakers and breweries, she teaches classes at places like the Cheese School of San Francisco, Murray’ s Cheese in New York City, and City Winery in Chicago.

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PLEASE NOTE:Your deposit will be charged upon receipt and is completely refundable until we receive your sign-off on the final brochure. At that time we will send you a confirmation with information about travel insurance. Please do not make any non-refundable airline reservations until we can fully confirm the completion of this trip.

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COST INCLUDES:All hotel fees and taxes; 3 nights in Dublin, 3 nights at Ballymaloe, 3 nights in Killarney; Local tour guide and driver; Transportation in deluxe motor coach; Lectures by food expert Kirstin Jackson; Services of a full-time Cal Discoveries Travel Tour Manager; All tickets and entry fees to attractions; Meals listed in the itinerary: 10 breakfasts, 6 lunches, 3 dinners; House beer and wine with included dinners; Gratuities and baggage handling for hotels; Gratuities for driver, hotel staff, restaurant staff for included meals; Airport transfer Dublin to hotel and hotel to Shannon Airport

COST DOES NOT INCLUDE:International airfare to Dublin and from Shannon; Passport and visa fees; Non-included meals; Additional optional activities not listed as part of the daily itineraries; Extended stay at Ashford Castle (price listed separately); Tips for your local guide, which are at your discretion; Travel insurance; Items of a personal nature

California Seller of Travel #: 2090031-50