Acclaimed Philadelphia Chef and Author Joins Epicopia As Experience Director and Culinary Travel Specialist

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Philadelphia based chef and culinary author, Aliza Green, joins Epicopia: A Collection of Food & Wine Travel Experiences to develop and host culinary travels to Turkey, Greece and other Mediterranean countries. Green, a James Beard Award-winning author of ten cookbooks, specializes in Italian and Mediterranean cuisines with expertise in ingredients. She travels extensively in pursuit of recipes and the stories behind them for her books and articles.

Philadelphia based chef and culinary author, Aliza Green, joins Epicopia: A Collection of Food & Wine Travel Experiences to develop and host culinary travels to Turkey, Greece and other Mediterranean countries. Green, a James Beard Award-winning author of ten cookbooks, specializes in Italian and Mediterranean cuisines with expertise in ingredients. She travels extensively in pursuit of recipes and the stories behind them for her books and articles.

At the age of 27 Aliza earned a four-star chef rating and was acclaimed “a pioneer woman chef who has influenced and trained many others.” The Philadelphia Inquirer named Green as one of the city's ten most influential people on food, because of her work with local farmers and her near-fanatic commitment to authentic, made-from-scratch food.

Aliza’s work in launching and organizing events and culinary organizations helps her to excel as an Epicopia Experience Director. Green was the founding chair of the American Institute of Wine & Food’s Delaware Valley Chapter and served on the AIWF national board for three years. She was a chef delegate to Slow Food’s Terra Madre Torino, Italy in 2006. As Vice-President (and 25-year charter member) of Les Dames d'Escoffier International Philadelphia Chapter, Green helped organize its national conference in 2009 and now serves as Director-at-Large on its National Board.

“We are very pleased to have Aliza Green join our team of specialists. Travelers are eager to explore the culinary history of the eastern Mediterranean. Aliza’s knowledge of regional foods will enhance the hands-on and behind the scenes visits to local producers and farmers,” declared Harold D. Partain, Founder and Executive Director of Epicopia and Vice-Chairman, Board of Directors International Culinary Tourism Association. “Cooking classes, dining in a wide range of restaurant venues, along with visits to cultural and archaeological sites become a seamless adventure with Aliza along to share her knowledge and passion for the local cuisine.”

Epicopia: A Collection of Food & Wine Travel Experiences is headquartered in Rockwall just outside Dallas, Texas. With 40 years in the travel industry, Epicopia is dedicated to providing journeys in support of the local people, regional food and wine – always adhering to Slow Foods’ philosophy of “good, clean and fair.” Each culinary itinerary is designed to educate, entertain and give guests a hands-on approach while enjoying the most authentic culinary experiences.

Contact:            
Harold D. Partain, CTC, CCTP
Epicopia: A Collection of Food & Wine Travel Experiences
5042 Rabbit Ridge Court
Rockwall, Texas 75032
Tel: 972.771.3510
Website: http://www.Epicopia.com

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