Our weekend trip turned out even better than we could have anticipated. The "gastronomic hostal", called Mapuyampay, we visited is beautiful with a great view of the Andes mountains and plenty of room to roam. They grow their own fruits and vegetables on site, and the above picture is from their cherry orchard just outside their front door.
This was our part of our "room", which turned out to be more of a wing of the house (it was about twice as big as our condo in NC) and had great views in all directions.
We took a bike ride with Vicente, the owner and husband of the chef, yesterday afternoon after our cooking class.
The first course we prepared in the cooking class: two types of ceviche (scallops; shrimp and fish).
Second course: quinoa risotto made with Chilean Carmenere wine and local varieties of mushrooms.
Third course: marinated lamb, peach, bay leaf grilled skewers. The lamb was marinated in special spices of the Mapuche Indians of southern Chile.
Desert: poached pears in a sabayon sauce made with late harvest Sauvignon Blanc.
Here we are cooking with a world-class chef. Ruth is executive chef and culinary adviser for Concha y Toro winery and a former Peter Kump's New York Cooking School instructor. She's a wonderful teacher! She cooked for us every meal for the last 2+ days, and it was like eating in heaven every time! Seriously, some of the very best food we've ever tasted, and it's in the middle of nowhere in central Chile!
Our weekend trip turned out even better than we could have anticipated. The "gastronomic hostal", called Mapuyampay, we visited is beautiful with a great view of the Andes mountains and plenty of room to roam. They grow their own fruits and vegetables on site, and the above picture is from their cherry orchard just outside their front door.
This was our part of our "room", which turned out to be more of a wing of the house (it was about twice as big as our condo in NC) and had great views in all directions.
We took a bike ride with Vicente, the owner and husband of the chef, yesterday afternoon after our cooking class.
The first course we prepared in the cooking class: two types of ceviche (scallops; shrimp and fish).
Second course: quinoa risotto made with Chilean Carmenere wine and local varieties of mushrooms.
Third course: marinated lamb, peach, bay leaf grilled skewers. The lamb was marinated in special spices of the Mapuche Indians of southern Chile.
Desert: poached pears in a sabayon sauce made with late harvest Sauvignon Blanc.
Here we are cooking with a world-class chef. Ruth is executive chef and culinary adviser for Concha y Toro winery and a former Peter Kump's New York Cooking School instructor. She's a wonderful teacher! She cooked for us every meal for the last 2+ days, and it was like eating in heaven every time! Seriously, some of the very best food we've ever tasted, and it's in the middle of nowhere in central Chile!
You guys are having a ball!! I am so happy for you (and a little jealous b/c that culinary weekend looked like so much fun! And the food looks incredible - mmmm!!!) Take care!
ReplyDeleteLooks amazing - The hostal is so quaint and picturesque! Now you've got a whole arsenal of delicious and authentic Chilean recipes =0)
ReplyDelete