WASHINGTON -- While we've come to expect special-interest tours
focusing on archaeology or the rain forests of Peru, it is rare to
find a program whose centerpiece is that country's cuisine.
Solar Tours here introduced just that: a six-night Peruvian
Culinary Tour, including cooking classes with local chefs and
dining experiences at many of Peru's finest and most typical
restaurants as well as a full program of sightseeing in Lima,
Cuzco, the Sacred Valley and Machu Picchu.
Departures are scheduled for Aug. 7, Oct. 9 and Nov. 27; the land
cost is $1,737 per person, sharing, with a supplement of $196 for
"People are surprised and delighted with the gastronomic riches
of Peru," said Laura DeArment, Solar's director of product
development and a professional chef herself, "and our escorted
departures are designed not only to introduce tour participants to
distinctive dishes but to teach the preparation of local
While DeArment expects these tours to be a delicious
introduction to South America's most accomplished cuisine, she
pointed out that "agents who have sent cooking and gourmet clubs or
groups of food-loving friends to Europe will be able to offer a new
horizon of culinary experiences in Peru."
The tour starts in Lima, where group members will learn the
basics of Peruvian cooking with chefs at Le Cordon Bleu Peru school
and restaurant; they will also spend a day with Luis Armando La
Rosa, the first chef to introduce Nova Andina (nouvelle Andean
Other dining and wining highlights will include preparing a
traditional pisco sour cocktail at one of Lima's hottest tapas bars
and a 10-course tasting dinner at the renowned Astrid and Gaston
The Lima program also features a tour of the historical city
center and the Museum of the Nation, presenting an overview of
Three nights are spent in Cuzco, whose tour host is Jorge Luis
Ossio, owner of the Inka Grill and the best-known chef in the city.
He will present an introduction to highland regional cuisine, host
a classic Cusquenian lunch and a dinner at the Peruvian Art
Tour members will also have a guided city tour; travel by rail
to Machu Picchu for a visit to the "Lost City of the Incas"; spend
a day in the Sacred Valley with visits to Inca fortresses and
country markets; and enjoy a vegetarian lunch at the Hacienda
Huayocari and a tour of the owner's art collection.
On the final night in Cuzco, the chef at Le Boheme restaurant
will present the Peruvian potato in its hundreds of different
varieties, and on the return to Lima, guests will head to the
Pueblo Hotel for a pachamanca, an Andean feast prepared on heated
stones in an underground pit.
On the final day in Lima, tour members will have time for
shopping, mixed with a ceviche lunch seaside at the Segundo Muelle
restaurant and a dinner of Asian-Latin specialties at
The land cost for the Peruvian Culinary Tour includes
accommodations (Suites Las Americas in Lima and the Don Carlos in
Cuzco), most meals (two dinners not included), cooking classes and
demonstrations, escorted sightseeing and roundtrip flights between
Lima and Cuzco.
For additional information, call Solar Tours at (800) 388-7652
or (202) 861-5864 or visit www.solartours.com.
To contact reporter Carla Hunt, send e-mail to [email protected].