Meals | Classic Journeys Blog
  • Peruvian Food, Peru

    Wall Street Journal calls Peruvian food the next big thing.

    <p>I returned from my first trip to Peru several years ago raving about the cuisine. Friends raised their eyebrows and looked at me quizzically, asking if I’d spent too much time in the Amazonian jungle. But I held fast to my culinary stories of tartar of fresh red trout from Langui, on yuca and sesame biscuits, with a touch of wasabi mayo and caviar. (That was just <i>one</i> of the starters at our gorgeous and delicious first night restaurant in Cusco.)</p> <p>Now it seems the world is about to experience Peruvian cuisine closer to home as a bevy of the brightest lights in food are headed to Peru for a much-anticipated food festival. And the weekend edition of the Wall Street Journal has a mouth-watering article that is an excellent primer into Peruvian cuisine, titled “<a href="https://online.wsj.com/article/SB10001424053111904199404576540970634332968.html?mod=WSJ_LifeStyle_Lifestyle_5" target="_blank">The Next Big Thing: Peruvian Food—Ceviches, causas and anticuchos provide flavors that have the world’s top toques raving, experimenting and catching the next jet</a>” by Katy McLaughlin.</p> <p>Just like I came back from my Peruvian culinary vacation wanting to tell everyone of my good fortune, Ferran Adria, the unofficial dean of global cuisine, is preparing a documentary film on food in Peru. Combined with new Peruvian restaurants opening in Manhattan (with Danny Meyer’s help), San Francisco, Miami, Los Angeles and Boston, it’s sure to raise the level of public awareness for this cuisine that is a magnificent blend of Spanish, African, Japanese, Chinese and Quechua cultures.</p> <p>Classic Journeys’ <a href="https://www.classicjourneys.com/peru/" target="_blank">cultural walking adventure</a> and <a href="https://www.classicjourneys.com/perufamily/" target="_blank">family journey</a> programs in Peru have always provided travellers an opportunity to experience the best in Peruvian cuisine. Highlights include a private lunch in a gracious and historic hacienda in the Sacred Valley of the Incas, dinner at Inkaterra (recently named the #3 hotel in South America on <a href="https://www.classicjourneys.com/blog/classic-journeys-wins-travel-leisure-worlds-best-award-again/" target="_blank">Travel + Leisure Magazine’s World’s Best List</a>) and even a cooking instruction in local specialties like Tagliolini tinted with squid ink and sautéed with prawns, with a salsa of creamy coconut milk, a hint of ginger, fragrant lemongrass and coriander.</p> <p>Enjoy the article. It also has an excellent recipe for sea bass ceviche with leche de tigre, from chef Ricardo Zarate of Picca and Mo-Chica in Los Angeles. And if you’d like to speak with Classic Journeys’ award-wining guest services coordinators about traveling to Peru or any of our <a href="https://www.classicjourneys.com/world/" target="_blank">70 regions in 33 countries on 5 continents</a>, call 800-200-3887 or email <a href="mailto:moreinfo@classicjourneys.com" target="_blank">moreinfo@classicjourneys.com</a>.</p> <br> 

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  • Man and Woman Making Pizza in Italy

    Bring Your Appetite

    <h3><a href="https://www.classicjourneys.com/culinary/" target="_blank">YOU’LL EAT AND SIP YOUR WAY INTO</a> <a href="https://www.classicjourneys.com/culinary/" target="_blank">THE HEART OF LOCAL CULTURE</a></h3> <p>Snacks picked up in the market stalls and bakeshops. A five-course extravaganza in a Michelin-starred restaurant. A home-cooked lunch in a farmhouse kitchen. We love it all and make sure you enjoy the local specialties in a whole range of fine typical settings. Food is a foolproof way into the hearts, homes and history of the places we visit, and we prove it with every meal. If we start telling you about the pique-nique in <a href="https://www.classicjourneys.com/provence/" target="_blank">Provence</a>… the so-sweet taste of a just-caught trout in <a href="https://www.classicjourneys.com/peru/" target="_blank">Peru</a> … the homemade spring rolls on the deck of our junk in <a href="https://www.classicjourneys.com/vietnam/" target="_blank">Halong Bay</a> … we’ll never stop. Suffice it to say that all breakfasts and most dinners are included in the tour price. In many restaurants, chefs make an extra trip to the market to prepare special meals just for us. Lunches are also included on many days. For picnics, we stop at local markets or bakeries for supplies. And we’re proud to include complimentary wine with many dinners. We’ll also get you into the kind of village cafés and small restaurants that are favorite haunts of our local guides. And so what if the menus aren’t in English? Your guide is there to translate, point you to the best specialties and pass on your compliments to cooks whose usual customers are neighbors. And, if you’d like to take it one step further and do some of the cooking yourself.<br><br><img alt="Group eating at table in Tuscany" src="/servlet/rtaImage?eid=a2Y50000001z8gE&amp;feoid=00N50000008QRzC&amp;refid=0EM500000002lY0" style="height: 375px; width: 500px;"></img><br> </p> <h3><a href="https://www.classicjourneys.com/vietnam/" target="_blank">IN THEIR WORDS A FEW FIELD NOTES ABOUT</a> <a href="https://www.classicjourneys.com/culinary/" target="_blank">THREE OF OUR BEST-LOVED LONGTIME GUIDES</a></h3> <p>Nadia and Achilles Perry have traveled with Classic Journeys 11 times from Tuscany to <a href="https://www.classicjourneys.com/morocco-tours/" target="_blank">Morocco</a>, <a href="https://www.classicjourneys.com/coasttocoast/" target="_blank">Costa Rica</a> and beyond. Their restaurant Pylos in New York is the city’s highest rated Greek restaurant on Yelp, so these two know more than a thing or two about a great meal.</p> <p>For us, a meal in somebody’s home beats a restaurant meal every time. When we come into contact with local people informally around their tables, we always end up talking about all kinds of things. When we were in Tuscany with Classic Journeys, our guide Lisa took us into the kitchen at her 16th-century house. Her two aunts, who spoke no English, were at our elbows while we rolled pasta dough, stuffed it with spinach and cheese, crimped it, boiled and ate it. Some of our ravioli didn’t look perfect, but the fun and communal spirit of that made it one of our most terrific food experiences.</p> <p>We had a completely different home meal episode in the <a href="https://www.classicjourneys.com/londonstonehengecotswolds/" target="_blank">Cotswolds</a>. Because we were with Classic Journeys, we were invited to dinner at a country manor house. Over our meal in the huge dining room, we mentioned to our host John that we’d just been to the Churchill War Rooms in London. As it turns out, his grandfather was Lord Isley, one of the Prime Minister’s closest aides. After dessert, John took us to see a painting presented to the family by the painter — Churchill himself. The extra familiarity and the flow of conversation that happen at a family table are things we like to experience on every <a href="https://www.classicjourneys.com/" target="_blank">Classic Journeys trip.</a></p> <p><img alt="Group eating outside in Tuscany" src="/servlet/rtaImage?eid=a2Y50000001z8gE&amp;feoid=00N50000008QRzC&amp;refid=0EM500000002lY5" style="height: 375px; width: 500px;"></img><br> </p> <h3><a href="https://www.classicjourneys.com/culinary/" target="_blank">GRAPE ADVENTURES</a></h3> <h4>We love to swirl, sniff and sip our way through a special bottle of local wine. Here are some of our recent favorites.</h4> <p><b> TXAKOLINA</b><br>Say “choco-LEE-na” and sigh with happiness. A <a href="https://www.classicjourneys.com/basque/" target="_blank">Basque</a> favorite, it has lot of mineral and a little fizz. Essential for prolonged sipping with tapas.</p> <p><b>SASSICAIA</b><br>Watch the <a href="https://www.classicjourneys.com/tuscany/" target="_blank">Tuscan</a> sun turn ruby through a glass of sassicaia. It’s truly decadent and likely to touch your senses with ripe raspberries, a trace of balsamic and balanced tannins.</p> <p><b>NAPA ORANGE</b><br>No citrus in sight! Just white grapes aged with skins and seeds attached. The color is coppery, the flavor is bold, the match is perfect with foods like curry and kimchi.</p> <p><b>KIWIW SIRAH</b><br>Stop with the sauvignon blanc (or at least pause) in <a href="https://www.classicjourneys.com/new-zealand-north-south-island-tours/" target="_blank">New Zealand</a>. Their syrah is lush, really fruity and very, very glad to pair with those famous tiny lambchops.</p> <p><b>CARMENERE</b><br>Born in France, these grapes are happiest next to the Chilean Andes. How savory is it? Some experts even recommend it for beer drinkers who love IPA.</p> <p><img alt="Toasting glasses of wine near water" src="/servlet/rtaImage?eid=a2Y50000001z8gE&amp;feoid=00N50000008QRzC&amp;refid=0EM500000002lYF" style="height: 375px; width: 500px;"></img></p>

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