Join First Coast Technical Institute's School of Culinary Arts director, Chef David Bearl, as he embarks to the Czech Republic this spring to explore their cuisine and culture.
This journey, planned for April 1-11, features memorable sightseeing in historic Prague, visits to medieval castles and Bohemian coffee houses, a traditional on-the-farm picnic, extraordinary dining, lectures and lessons in Czech cuisine.
Participants will also visit the Plzen Brewery, sample and enjoy fine wines, and have a night at the Plzen Opera House. There will be ample free time to roam Plzen.
Accommodations are at the Hotel Continental, located in Plzen (visit at www.hotelcontinental.cz) .
Noted author, photographer and hotel owner, George Janacek, who maintains a home in St. Augustine, will be the guide.
The Hotel Continental is located in the center of Pilsen adjacent to the old town square and city museum. As rich in history as its setting, the hotel was built in 1895 by the famous Pilsen breweries. It was purchased and renovated in 1929 by the grandparents of the present owners.
In December 1944, as World War II was coming to an end, the hotel was hit by an allied bomb. Although severely damaged, it withstood the blast. With the war over, The Hotel Continental became headquarters for Brig. Gen. Hinds and the officers of the U.S. Army Second Infantry Division. In 1952, just as the hotel was fully restored and operational, it was nationalized by the communist regime.
After the velvet revolution in 1989, the former owners, who were living in the United States, returned to reclaim the family property. The hotel has been undergoing restoration since 1991. While a majority of the rooms have been completely modernized, they still maintain their old world charm and elegance.
Cost of $2,400 includes round-trip airfare from Orlando, most meals, lodging and transportation to all activities in the Czech Republic.
This opportunity is limited to 16 participants and is open to anyone interested.
A $300 advance deposit is required and full payment must be made by March 2.
For more trip and reservation information, contact Chef Bearl at FCTI, 829-1060 or by e-mail bearld@fcti.org
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