Come to Peru with me and Jose!
Chef Jose Duarte has invited me to come with him on a culinary adventure in Peru, I have been always loved South American cuisines and am so pumped about this. Below is the itinerary, a video, and pictures from last years trip. If you want to come or need more info send me a note and I’ll get you all the info you need. Space is limited.
Gourmet Adventure to Peru 2010 with Chef Jose Duarte from Taranta Restaurant-Jose Duarte on Vimeo.
(if you’re seeing this on FB please goto www.andyhusbands.com)
Taranta’s Peruvian Adventures
Peruvian Gastronomy with Chef Jose Duarte and Chef Andy Husbands, Organized by Gourmet Consulting Group, intensive Gastronomic experiences in Peru .
Friday March 26 to April 4 2010 we are offering an exclusive Gourmet Adventure to Peru. A high scale, 4-5 star accommodations trip, visiting Cusco and Macchu Picchu, exploring the wonders of Peruvian Gastronomy, cooking demonstrations, mini workshops with expert leadership, finalizing with a Hands on Cooking Class at “Le Cordon Bleu” in Lima,
Day 1
Friday March 26 2010 ARRIVAL TO LIMA
PM Arrival to Lima Airport
Chef Jose Duarte will receive you at the Airport, and walk you to your hotel, perhaps to have a drink or to have something light to eat. Accommodations this evening are at The Costa del Sol Hotel in the Airport of Lima.
ALSO OPTION TO ARRIVE March 27 AM and meet at the airport to transfer to Cusco
Day 2
Saturday March 27 2009 LIMA – CUSCO
Wake up call at 6:30 AM
7:15 AM Breakfast at Hotel, briefing and introduction to our week of Culinary Adventure, meet our Host Chef Gonzalo Angosto who will join us traveling to Cusco
8:30 AM Check in Airport to flight to Cusco
9:30 AM Flight to Cusco
11:00 AM Arrival to Cusco, then travel to the Sacred Valley of the Incas through Sachayhuaman, light picnic lunch admiring the fortress with its enormous blocks of rock, weighting 125 tons and joined perfectly without using mortar. Enjoy a Coca Leave Tea and Lemonade with Muna that will help you climatize. Then continue our Journey to the Sacred Valley of the Incas through the Pisac Market. Check in Casa Andina Private Collection, rest and relax B/L
Day 3
Sunday March 28 2009 MACHU PICCHU
Wake up call at 5:30 AM
Breakfast at Hotel then departure at 6:35 AM
Train departure 7:05
Early morning departure to train station at Ollanta, to board Vistadome train to Aguas Calientes
Visit Machu Picchu, the Lost City of the Incas Since its discovery in 1911, Machu Picchu has not ceased to arouse the interest and admiration of people from all over the planet. Few works made by mankind fit into their natural surroundings so harmoniously. Only on few occasions has the human ingenuity achieved such heights. From here, the epithet “marvelous” falls short when applied to this work of the Inca Civilization and to the beauty of its imposing natural scenery.
Lunch at Santuary Lodge buffet, Return to Ollanta at 2:30 PM, walk through Ollantaytambo, quick refresh at hotel and 9pm Dinner at El Huacatay with Chef Pio Velasquez B/L/D
Day 4
Monday March 29 2010 From Farm to table at LAMAY
9:00 AM wake up call, breakfast and departure to LAMAY, for a journey that will feature the basics of Organic Farming, interacting with local farmers and its products, sharing a communal kitchen while preparing local foods with ingredients from farm to table, featuring ducks, guinea pigs, and more, “Ingredient Potential” discussion with Chef Andy Husbands,, Chef Gonzalo Angosto and Chef Jose Duarte. B/L
Day 5
Tuesday March 30 2010
MARAS – CUSCO
8:00 AM Wake up Call
9:00 AM Breakfast at Hotel
Visit to Maras, a picturesque town, and its closer salt mines from the Inca era that are still worked today. Then visit archaeological site of Moray composed of a series of concentric agricultural terraces, some as deep as 150m. This is thought to have been a large agricultural laboratory where the Incas were able to create different microclimates to grow a large variety of crops. We will enjoy a “Pachamanca” for lunch at Laguna de Piuray with Chef Pio, Learn all about Native Potatoes and local ingredients. Interact with a family of weavers typical from the Chinchero Area continue the way to Cusco. This mythical and legendary city makes you recover the lost pleasure of walking aimlessly, of watching people, of magining mysterious events in remote times. Check in Casa Andina Private Collection Cusco B/L
Day 6
Wednesday March 31 2010 CUSCO
8:30 Wake up call
Breakfast at hotel
Cuzco – Koricancha – Santo Domingo, the spectacular Cathedral and the Church of La Compañía (Order of the Societyof Jesus) Guided tour of San Marcos Market. Lunch at Quinta Eulalia, visit Sachayhuaman, Qenko and Tambomanchay or just relax, dinner at
La Cicciolina Restaurant. B/L/D
Day 7
Thursday April 1 2010 LIMA
7:30 Wake up call
Breakfast at Hotel
8:15 AM Departure to Cusco Airport to Flight to Lima,
9:30 AM Flight to Lima
11:00 PM Arrival to Lima
Guided Visit Museo Larco Herrera then Lunch at ‘El Cafe del Museo” a Gaston Acurio restaurant, with an introduction to Peruvian Coastal Cuisine and Limena. Transfer and Check in at Hotel and rest and relax. 6:00 PM Pisco Tasting, Pisco Sour Making lesson.
8:00 PM Dinner at MALABAR with Chef Pedro Schiafino, in San Isidro. B/L/D
Day 8
Friday April 2 2010
8:30 AM Wake up call
Breakfast at Hotel
9:30 Guided visit to el Mercado de Surquillo, and Mercado de Productores San Isidro.
12:45 PM Lunch Ceviche Demo by Chef Ivan Kisic
3:00 PM Hotel return – RR
8:00 Dinner, CHIFA, Peruvian Chinese food B/L/D
Day 9
Saturday April 3 2010
Cordon Bleu Cooking Class
10:00 AM HANDS ON COOKING CLASS and Lunch at “Le Cordon Bleu” School of Gastronomy where you will be able to prepare an authentic Ceviche de Pescado and Lomito Saltado, two of the most traditional Peruvian dishes.Free afternoon, evening tour of Center of Lima.B/L
Day 10
Sunday April 4 2010
Breakfast at hotel and checkout, free day, most airlines return during the evening to the US. B
Images of our Gourmet Adventure trip March 2009
Peruvian Native Potatoes, one of the 3K varieties, the Huarmihuacachi
Chef Pio introduces the Pachamanca
Chef Pio explains the ingredients for the Pachamanca
Chef Jose Duarte talking about Aji Amarillo in the Cusco Market
Some of the many varieties of corn
Tour Guide Zacarias and the group in Machu Picchu
Lunch catered by la Cicciolina Restaurant and Tammy Gordon in Sachayhuaman
Dried Peppers at the Surquillo market
Cooking Class at Le Cordon Bleu in Lima
Chef Gonzalo Angosto getting ready to demonstrate Ceviche at the market
Chef Ivan Kisic from Cala Restaurant in Lima demonstrating Ceviche and Tiradito