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Private Cooking Class

PRIVATE COOKING CLASS

  • Time: 9:00 am to 12:00 pm
  • Price: $ 130.00 per person
  • Marcelo Batata Culinary Experiences will immerse you into the world of Peruvian gastronomy and is a personalized and participatory class developed in a fun and dynamic environment so that everyone can join in no matter the amount of kitchen knowledge or previous experience had.

    THE STEPS

    In just 03 hours you will engage in our six step course including topics such as the history of Peruvian gastronomy, concepts of the kitchen, tropical fruit and Andean super food tasting, Pisco tasting, Pisco Sour and Chilcano de Pisco preparation and finally the preparing and cooking of two of Peru’s most emblematic dishes: Ceviche and Lomo Saltado with Alpaca.
    In addition, the chefs from our restaurants will spoil you with criolle and Novo-Andina small bite appetizers such as cuy (guinea pig), stuffed potatoes, aji de gallina and causas, amongst others.
    • Step 1: The Introduction

      Title

      Our instructor/Chef will provide an introduction to Peruvian culinary culture touching on the history, biodiversity and geography of the subject while also explaining the different concepts and gastronomical theories surrounding it.
    • Step 2: Colors, Aromas and Textures

      Title

      Our interpretive “Market” space provides all of the products one may find at the local San Pedro Market but in an organized, clean and safe manner. This is a concentrated space with Peruvian potato varieties, diverse types of aji peppers, corn and quinoa amongst many other products.
    • Step 3: The Exotics

      Title

      Because of its tropical location, Peru is home to many tropical fruit varieties and during this step we will have the opportunity to enjoy sweet, acidic and semi-sour seasonal fruits.
    • Step 4: A Sea of Flavors

      Title

      Our first dish will be a delicate Peruvian ceviche made using fresh coastal fish with a mix of local ingredients that make it unique and unforgettable.
    • Step 5: Pisco O’Clock

      Title

      During this step we will enjoy Peru’s prized liquor while learning its intriguing history. To finish this step we will prepare our Pisco Sour and Chilcano de Pisco.
    • Step 6: WOK-ing Time

      Title

      After the demonstration and instruction given by our Chef all of the participants will prepare their Lomo Saltados utilizing wok sauteeing techniques. We will then enjoy our meal and provide the recipes of the dishes prepared during the class.
      • STEP 1: THE INTRODUCTION
        Our instructor/Chef will provide an introduction to Peruvian culinary culture touching on the history, biodiversity and geography of the subject while also explaining the different concepts and gastronomical theories surrounding it.
      • STEP 2: COLORS, AROMAS AND TEXTURES
        Our interpretive “Market” space provides all of the products one may find at the local San Pedro Market but in an organized, clean and safe manner. This is a concentrated space with Peruvian potato varieties, diverse types of aji peppers, corn and quinoa amongst many other products.
      • STEP 3: THE EXOTICS
        Because of its tropical location, Peru is home to many tropical fruit varieties and during this step we will have the opportunity to enjoy sweet, acidic and semi-sour seasonal fruits.
      • STEP 4: A SEA OF FLAVORS
        Our first dish will be a delicate Peruvian ceviche made using fresh coastal fish with a mix of local ingredients that make it unique and unforgettable.
      • STEP 5: PISCO O’CLOCK
        During this step we will enjoy Peru’s prized liquor while learning its intriguing history. To finish this step we will prepare our Pisco Sour and Chilcano de Pisco.
      • STEP 6: WOK-ING TIME
        After the demonstration and instruction given by our Chef all of the participants will prepare their Lomo Saltados utilizing wok sauteeing techniques. We will then enjoy our meal and provide the recipes of the dishes prepared during the class.
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