The field-to-table movement has evolved into the latest travel trend.
Tuscany, Italy ❖ Hunt for black Périgord truffles with a Lagotto truffle hound on the forested, 4,200-acre private estate of Castello di Casole—A Timbers Resort (castellodicasole.com). Then bring them to a cooking class and enjoy a three-course truffle lunch with Italian wines.
Punta Gorda, Belize ❖ Trek through the rain forest at Belcampo Belize (belcampobz.com) with a guide in search of jungle plants such as cohune, a palm varietal that yields hearts of palm. Back at the lodge, the chef will prepare a lunch or dinner with the foraged finds (shown).
New York City ❖ Fly a private seaplane to Long Island for a clamming and oystering excursion by the Peninsula New York (peninsula.com) that culminates in a seafood feast. Or forage for wild garlic, ramps, and morels in secret locations outside the city and learn to prepare them at Clement, the hotel’s newest restaurant.