Captivating Croatia Tours and Clutch Moto Tours invite you to be one of a very select few to participate in a truly one of a kind adventure: THE GRAND MOTO FOOD TOUR. Join Chefs Claudio Aprile, Scott Crawford, and Curtis Duffy, from September 1-8, 2019 as they hit the OPEN ROAD TO FEED THE SOUL!
From start to finish, the culture and surroundings of Slovenia and Croatia will amaze guests with their incredible natural beauty. Accompanied by fresh and flavorful cuisine from the visited regions, these 3 amazing chefs will share their perspectives (and even maybe a few secrets!). This 8 day/7-night super luxury holiday is a dream come true for culinary connoisseurs and moto enthusiasts alike!
Designed to provide every degree of flexibility and leisure, this tour features 2 traveling options:
The 3 featured chefs will be joined by 2 professional Ducati guides, with
and Rožle Verhovc of Clutch Moto tours leading the motorcyclists at all times. Each day, guests will explore similar parts of the country, with specific activities and routes designed to suit the unique vantage point of the motorcycle rider or non-riding guest. Based on the daily itinerary and individual preferences, moto guests (driver or passenger) can opt to ride for all, part, or none of the day and instead choose to join our group in the luxury bus with Chef Richard Gruica of Captivating Croatia Tours as host. This way, you can feel free to have an extra glass of wine at lunch without worrying about comfort or safety. A special trailer will transport your bike, so it will be there when you are ready to join the group later. Your only focus should be enjoying the naturally beautiful and fairy tale-like regions of Slovenia and Croatia while experiencing the best in food and drinks of the area!
Total Mileage: 1.500 km (950 miles)
Daily Mileage: 120 – 270 km (72 – 170 miles)
CLAUDIO APRILE, one of Canada’s most celebrated and visionary chefs. Aprile was born in Uruguay, grew up in Toronto, and has traveled, lived, and worked internationally. He has spent his professional life in kitchens working through the ranks becoming the successful restaurateur that he is today.
Throughout his 30+ year career, Aprile has passed through some of the most renowned kitchens around the globe. Bali Sugar in London earned him outstanding reviews as a young executive chef where he received local and international critical acclaim. On returning to Toronto in 2000, Aprile cemented that reputation at Senses in Toronto, where he wowed critics and diners alike with his innovative use of experimental cooking techniques.
Aprile’s first restaurant, Colborne Lane, opened to immediate success. Colborne Lane was lauded as one of the best restaurants in the world, and Aprile was named one of the most innovative chefs working in Canada. Central to Aprile’s success is his dedication to creativity, and drive to expertly deliver the unexpected. With Colborne Lane offering beautifully crafted, precisely plated cuisine, he switched gears with Origin restaurant. Opening in 2010, Origin offered fast, fresh, and accessible food, delivered to guests sitting right across from the chef in the open kitchen. Toronto Life magazine and Now magazine voted Origin the #1 restaurant in Toronto.
Watch for Claudio on CTV’s MasterChef Canada now in it’s third season, where he takes on the coveted role of culinary judge.
SCOTT CRAWFORD opened Crawford and Son in November 2016 – a neighborhood restaurant referencing his commitment to family and community – and in 2018, it was named the “Triangle’s Restaurant of the Year.” Through his restaurant group, Crawford Hospitality, Crawford plans additional restaurants, including a French bistro, Jolie, and modern American Steakhouse, Crawford Brothers. A five-time James Beard Foundation semifinalist for “Best Chef: Southeast,” Crawford also earned the coveted Forbes Five-Star award at Herons in The Umstead Hotel and Spa, at The Georgian Room at The Cloister Hotel and at The Woodlands Resort & Inn. Prior to opening Crawford and Son, he showcased his progressive take on Southern comfort food as executive chef of Standard Foods, where he also spearheaded the restaurant’s whole-animal butcher program and backyard feeder farm. Crawford’s leadership extends beyond the kitchen; he joined the Board of Ben’s Friends, and founded its Raleigh chapter – a support group for food and beverage professionals who struggle with substance abuse and addiction. Crawford is committed to introducing inspired restaurants, cultivating a healthy work-life balance in the culinary industry, and mentoring food and beverage professionals. Crawford also serves on the board for The Sunday Supper, and in 2018, led the team to raise $400K for Hurricane Florence victims. In 2019, the Triangle Business Journal named Crawford “CEO of the Year.”
CURTIS DUFFY, former Chef of Grace Restaurant in Chicago, whose culinary mastery has achieved Michelin’s highest three-star rating for the past four consecutive years (2014- 2017). Duffy’s style is a reflection of his personal taste and drawing upon his wealth of experience. His micro-seasonal cuisine is best described as “thoughtfully progressive”, thoughtful as he puts tremendous time, focus, research and thought into what he creates, and progressive as he utilizes modern techniques to coax the best out of the ingredients. Each dish is an expression of his personality – avant-garde but grounded – putting ingredients at the forefront. He continues to source the highest quality ingredients, allowing flavor to trump technique.
Duffy has earned numerous accolades, including Forbes Travel Guide Five-Star, AAA Five-Diamond, and 2016 James Beard Foundation’s “Best Chef, Great Lakes” Award. While Duffy continues his culinary evolution, he sits on the advisory board of Auguste Escoffier School of Culinary Arts with a $25,000 scholarship in his name. He continues his charitable efforts by volunteering with Grand Chefs Gala, a fundraiser benefiting the Greater Illinois Cystic Fibrosis Foundation, where he is Chef Chair of the gala and has hosted several dinners to further the foundation.
Duffy’s culinary and philanthropy ethos inducted him into the prestigious Disciples d’Escoffier International, where he will continue to encompass those shared ethos as a Disciple. In 2015, former Chicago Tribune dining reporter/filmmaker Kevin Pang and filmmaker Mark Helenowski debuted, “For Grace,” a documentary chronicling his conception and execution of Grace Restaurant and how his turbulent past shaped the remarkable person he is today. http://www.forgracefilm.com . He currently resides on the north side of Chicago with his two young daughters.
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