Culinary tourism seems to be about the most popular ingredient in the travel demand for new and involving experiences. Food, wine, and liquors are the delicious ties that bind virtually every aspect of travel.
I am going to highlight 2 destinations where a traveler can build a custom itinerary centered around several different “foodie” experiences:
For the dedicated foodie, you can spend a week visiting Lima, the Sacred Valley and Machu Picchu, and includes a host of culinary activities.
No Latin country draws food aficionados like Peru, long and widely heralded for the continent’s finest cuisine, produced by the creative chefs of Lima.
The ultimate full culinary experience starts with a central market visit, sampling fresh Peruvian fruits and learning about the different varieties of potatoes and peppers, then identifying familiar and exotic species of fish at the bustling stands.
Next comes classwork, preparing ceviche, a traditional sirloin-based and a dessert. Before lunching on these prepared dishes, travelers master the art of making a pisco sour, generally served before dining.
Once you arrive up into the Sacred Valley you cross over the mountains and drop down into the Urubamba Valley, the Sacred Valley of the Incas. The road follows the meandering Urubamba River and passes through rich agricultural lands and picturesque villages.
The colonial town of Pisac is a one-hour drive from Cuzco. Here you will visit the colorful Indian market and sample the famous bread baked in an old-fashioned clay oven.
Then, you finish the epic journey in Cuzco with a private cooking class with a local chef!
Delicious farm-to-table, locally sourced food is what is on the menu for a 6 day culinary journey in Great Britian with stops in London, the Highlands and Edinburgh of Scotland.
Start the culinary journey with the traditional English afternoon tea and sampling tea sandwiches (smoked Scottish salmon; cucumber cream cheese and chive), and time-honored desserts such as scones.
On an empty stomach, head to the Borough Market to sample the truffle honey and wild rose petal syrup while buying enough local sweet treats to last for your rail journey up to Scotland.
In the Highlands is where you will become acquainted with the richness of the Scottish farm-to-table food. All travelers love the large breakfasts’ of homemade granola, ygurt, jams, honey and fruit, plus a choice of whisky-washed bacon, scrambled eggs from the on-site coupe, with a potato scone.
A master cooking class is where you will spend the afternoon with a local chef learning how to properly cut a chicken, and filet and smoke venison. After the long afternoon comes the grand finale: a 8 course tasting menu ending delightfully with a tea.
In the final trek to Edinburgh you better put on your walking shoes! A walking food tour of local pubs and restaurants will allow you to sample mashed potatoes with braised ox cheek, black pudding, local cheeses, traditional haggis, beer, and a scotch.
A traveler can’t leave Edinburgh without going to the Edinburgh Gin Distillery where you learn about the local gin history and sample a few local gins and liqueurs.
Are you ready to plan your own culinary vacation? Contact me here!