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— Travel & Leisure
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— New York Times
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— Vogue Magazine
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By traveling with Poland Culinary Vacations,
one can be sure that a Polish experience will be culturally
rich, casually elegant, and truly unique. This company targets
specially selected regions of Poland, teaching guests about
the roots of regional fare and exploring how modern chefs are
reinventing traditional dishes with contemporary cuisine ideals.
Their world-class vacations enable you to indulge your foodie
side with hands-on and demonstration-style cooking lessons
and trips to local markets, farms, and festivals. Along the
way there are also visits with Polish bakers, farmers, shop
owners, and chefs to learn the secrets—and collect the
recipes-of this outstanding culinary culture. Between gastronomic
pursuits...
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what's
new before it hits the mass media? About still-undiscovered destinations
before they get discovered to death?
Ever pondered how some privileged travelers always seem to be in
the loop when it comes to insider travel secrets?
About those special places and experiences that can make travel so exciting
and enriching?
Well, may we introduce you to ENTREE? This uncompromising
and confidential traveler's newsletter may not
be for everybody. Editor William Tomicki never planned for it
to be. You'll probably never see an advertisement offering subscriptions.
So who DOES read ENTREE?
Travelers who are discriminating and uncompromising, to be sure.
But practical and value-conscious, also. Travelers who appreciate honest,
critical, no-holds-barred, witty and practical advice,
written by experts who have been there.
You are invited to join the select number of travelers who have
come to depend on ENTREE for
the latest insights into hotels, restaurants, shopping, cruises and
travel throughout the world. ENTREE offers
a 100%, no-questions-asked, money-back
guarantee should you ever feel you are not benefiting
from the advice offered, so there's nothing to lose.
And here's a tremendous bonus—when
you subscribe to ENTREE,
you'll be given a telephone number that connects you to the office
of the editor of ENTREE.
You'll be able to call for advice on hotels, restaurants and shopping
in specific cities to which you may be headed. At no charge! That
alone could be worth the cost of your subscription!
William Tomicki
Editor and Publisher
To subscribe to ENTREE, $75 for an annual subscription, phone (805)
969-5848
and charge your subscription to your credit card, write us at
P.O. Box 5148,
Santa Barbara, CA 93150, complete the on-line Subscribe
Now
or email ENTREE.
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