THE CHEF’S TABLEA GREEN EXCURSIONA visit, guided by our chef, to our suppliers and their farms. It’s a great opportunity to learn about localfarming customs, small farms and vegetable gardens and methods of cultivation, and to discoverproducts of the Valley: aromatic herbs, grains with surprising properties, roots and colorful fruits.Visit Details:Number of Participants:Activities:Duration:Hours:Rate:minimum 04, maximum 15 personas.Identification of native products.Interaction with local suppliers.Demonstrations of ancient agricultural techniques, irrigation systems, agricultural calendar,crop rotation.Information about nutritional properties of products, their uses and application.03 hoursFrom 09 am to 12 pm or 02 pm to 05 pm.US$ 120.00 per personCAPACITY AT THE CHEF'S TABLE: 12 people
THE CHEF’S TABLEA GREEN EXCURSIONLocation:Rate Includes:Small farms or cultivated fields and granaries in the communities of Rumichaca and Palcaraqui,the Urubamba market, and others, depending on guests’ interests.guide services of our resident chef, Nacho Selis (1) or our executive chef, Pedro MiguelSchiaffino (2), a car or other transportation (3), refreshments, snacks and taxes.(1), Nacho Selis, our resident Chef usually guides this excursion.(2), Depending on his availability and prior commitments, Pedro Miguel Schiaffino will sometimes lead this excursionat an additional cost(3) We have other forms of transportation, depending on your interest: Peruvian paso horses, mountain bikes and ATVs.Transportation Options and Costs:Peruvian Paso horsesNumber of participants:Rate:Mountain bikesNumber of participants:Rate:ATV’sNumber of participants:Rate:5 people maximum.US$ 50.00 per person8 people maximum.US$ 50.00 per person4 people maximum.US$ 70.00 per personPlus additional costs. Inquire for details.
THE CHEF’S TABLECOOKING DEMONSTRATIONSAt Sol & Luna, we’re proud of our reputation for culinary excellence and innovation which visitorsdiscover when they visit our kitchen.Our Peruvian cooking demonstrations comprise three stages:1.- Pisco Sour. Learn the traditional recipe for the signature drink of Peru then drink it and discover its distinct flavors.2.- Carving fruits and vegetables. Our chef shows his carving skills and gives us the opportunity to try our hand at theprocess. This interactive stage is a favorite activity for children (we carefully monitor knives and other tools whenchildren are present).3.- Demonstration and tasting of well-known Creole and traditional dishes of Peru:Ceviche, we use the freshest white fish, onions, lemon, limo peppers, chile peppers and spices. Garnished with sweetpotato and corn.A Pair of Ocopas: Ocopa and Huancaina, are traditional Peruvian sauces that usually accompany potatoes. This is ourversion of the popular dish.Steak Stir-Fry, fine strips of Alpaca steak stir-fried with onions, tomatoes, yellow peppers and garnished with chickpeasand deep-friend banana or plantain.Quinoa Soup, he most traditional grain of the Andes in a soup with a chicken base, julienne vegetables and local herbs.We end with an exhibition of native exotic fruits.Location:Duration:Rate:Nota:The terrace of our ranch, Wayra, which is equipped with all facilities needed to enjoy thesedemonstrations.Approximately one hour, or more depending on the size and interest of the group.US$ 32.50 per personFor children, we begin with the tropical fruit exhibition and invite them to experiment with differentcombinations of juices and flavors.Cooking demonstrations are versatile, educational and a great way to interact with our chef.
THE CHEF’S TABLECOOKING WORKSHOPSUnlike demonstrations, cooking workshops put food and the means to prepare it in your hands. Youparticipate in the cooking process, guided by our chef, and discover the secrets of Peruvian cuisine. Withfull access to all the facilities of our kitchen.Number of participants:Dishes To Cook:Duration:Rate:Location:Included:Private service:Minimum 2, maximum 10.Varies, according to interest02 hoursUS$ 120.00 per personThe Chef’s TableService fee for the cooked menuUS$ 1200.00THE CHEF’S TABLETASTING MENUAn exclusive service, overseen personally by our Chef. We set up a section of the main kitchen withdishes of your choice and our Chef leads you into a thorough understanding of them, includingingredients, preparation, significance, and all relevant information.Number of participants:Menu demonstrated:Duration:Location:Includes:Minimum n/a, Maximum 10Your choice of selections from our tasting menusApproximately 2 hours.The Chef’s Table (Wayra kitchen)Pisco Sour, teas, taxes.
THE CHEF’S TABLE TASTING MENUTASTING MENU - 5 DISHESSNACKSRicotta Cheese with herbs and olive oil.Breadsticks with airampo peppers, fried Chochoca with panca salt and peanuts, BlackQuinoa Cappuccino.MAIN DISHESBaby Shrimps baked with crude ham and watermelon pickles.Trout with quinoa, crispy pork skin and tree tomato vinaigrette.WINE: Juve & Camps, cava / Catalunya, España / Xarello, Macabeo y ParelladaPork loin with green aguaymanto relish, sliced apples and baked potato gratin.WINE: Catena, Catena Zapata / Mendoza Argentina / MalbecTumbo Fruit SorbetApple tart with mango and berriesWINE: Casa Silva / Late Harvest / Colchagua, Chile / Gewustraminer, Semillon.TASTING MENU - 7 DISHESSNACKSRicotta Cheese with herbs and olive oil.Breadsticks with airampo peppers, fried Chochoca with panca salt and peanuts, BlackQuinoa Cappuccino.MAIN DISHESKingfish Tataki with Andean caviar, black quinoa, meat reduction and green sauce.Trout Lasagna, served cold, with pesto, sour cream and black olive tapenade.WINE: Juve & Camps, cava / Catalunya, España / Xarello, Macabeo y ParelladaCusco-style Chicken EscabecheCrispy Guinea pig leg with garden herbs, papaya chutney and oven-roasted purple turnips.WINE: Muga / Rioja, España / ViuraAlpaca loin Cachanga.Stuffed Peppers with sausage on a pastry of ground corn and yellow pepper sauce.WINE: Orzada, Odfjell / Valle del Maule, Chile / CarignanDESSERTSPear Tart with cream of almond and caramel sauce.CandyEaster Empanadas, Mints and chocolate, caramel coated-Aguaymanto fruits.WINE: Malamado, Zuccardi / Mendoza, Argentina / MalbecPRICESPer person,including wineUS$ 101.00Per person, notincluding wineUS$ 66.00PRICESPer person,including wineUS$ 127.00Per person, notincluding wineUS$ 84.00
THE CHEF’S TABLE TASTING MENUTASTING MENU - 10 DISHESSNACKSRicotta Cheese with herbs and olive oil.Breadsticks with airampo peppers, fried Chochoca with panca salt and peanuts, BlackQuinoa Cappuccino.MAIN DISHESKingfish Tataki with Andean caviar, black quinoa, meat reduction and green sauce.Shrimp tartar with tumbo salsa, sillao (fermented grains of soybean and wheat), lemoncream, and crispy rice.WINE: Juve & Camps, cava / Catalunya, España / Xarello, Macabeo y ParelladaTrout Lasagna, served cold, with pesto, sour cream and black olive tapenade.Cusco-style Chicken Escabeche.WINE: Marqués de Casa Concha, Concha y Toro / Valle del Peumo, Chile / ChardonnayFigs wrapped in grilled ham served with cream cheese, pecans and local greens.Crispy Guinea pig leg with garden herbs, papaya chutney and oven-roasted purpleturnips.WINE: Escorihuela Gascon / Mendoza, Argentina / MalbecBeef Cachanga.Lamb Stew.WINE: Montes Alpha, Montes / Colchahua, Chile / Cabernet SauvignonDESSERTSPear Tart with cream of almond and caramel sauce.Crispy Truffles with sacha tomatoes and huacatay.CandyEggplant canolis with string cheese, chocolate wafers with lúcuma, lemon cream wtihwarm honey and mint sorbet.WINE: Casa Silva / Late Harvest / Colchagua, Chile / Gewustraminer, SemillonPRICESPer person,including wineUS$ 149.00Per person, notincluding wineUS$ 99.00