CASA CULINARIA introduces a series of culinary trips abroad; we will plan three trips
annually to different countries during different seasons.

We want to take you on an extraordinary culinary adventure, providing an
opportunity to realize incomparable high dining and local table food experiences in
Chile and Peru.

We have curated all the details of our twenty-day exploration, including boutique and
four-star hotel stays and secure transportation with travel insurance. A tour with a
culinary focus, our aim is to give you an unfettered opportunity to explore Chile and
Peru through their markets, outstanding restaurants and vineyards. We will offer you
different styles of tastings, from local flavors and spirits to wine and handcrafted beer.
We will offer demos and hands-on cooking classes along with unique travel
adventures: guided walks in Santiago and Lima, visits to historical sites such as Machu
Pichu and the Atacama Desert, train travel, and pristine formidable landscapes.
Though we have planned everything in detail, we have built-in free time for you to
explore on your own.

Come share an amazing experience with us!

Trip organizer and leader during the trip: Chef Carolina Olea – Cosignani

• Dates: From October 21 to November 10, 2019.
• Maximum group size: 22 passengers.
• Age Range: 18 to 99 years old.
• Guide: Bilingual private guides.
• Accommodation: All hotels are included (Half board Boutique & 4-star hotels).
• Meals:  Breakfast – Lunch or dinner are Included (see Details day by day Planning).
• Air Transportation: All plane tickets International and local are included (One checked 23 kg suitcase and one carry on).
• Local ground transportation: Train, Bus, Mini-coach during activities are included.
• Insurance: Travel insurance is covered in the tour price.

Total per person
Total Price per person: USD 10.990
This price is valid until April 15 – 2019

For more information please contact us:

505.986.8664
stay@ccsantafe.com

A special sunset at the Santa Fe Opera House or in the high desert, mystical and magical…

The sunset, the landscape, a timeless place and the pleasure of a delicious meal full of surprises and a careful selection of snacks.

Carolina our Executive Chef and Owner of Casa Culinaria – The Gourmet Inn invites you to enjoy a nice meal before a great moment

The salty
1. Selection of cheeses and charcuterie
2. Figs, dates and dry fruits
3. Olives, palm hart and grapes
4. Selection of bread and crackers

The sweet
1. Fruit skewers with “dulce de leche” and chocolate sauce
2. Macarons assortment

To drink
1. Bottle of French Rosé Wine
2. Perfumed sparkling water

Conditions
– 100% must be paid at the time of reservation.
– Reservation 24 hours in advance.
– Is for 2 persons.

Casa Culinaria – The Gourmet Inn, offers a fine selection of gourmet tapas prepared with a variety of ingredients full of color, aroma, and flavor. Different small format plates to choose from a wide variety of textures from different gastronomic lineages that encompass distinct dietary forms.

Vegetarian Tapas

1. Radicchio tacos with a selection of grains, dried fruits, and goat cheese, all marinated with a mild, spiced sauce made by the chef.
2. A serving of jicama with a selection of sautéed seasonal vegetables. Apricot and spice reduction dressing.
3. Grilled asparagus wrapped in “millefeuille” with a dried fruit vinaigrette.
4. Empanadillas filled with zucchini and spices served with a yogurt and harissa dip.
5. An assortment of breaded vegetables served with a tomato and ginger dip.
6. Patatas bravas.

Ovo-Lacto Vegetarian Tapas

1. Mini-brochette of house-made goat cheese marinated with various spices, with cucumber, olive, and pepper croutons.
2. Goat cheese and ricotta croquettes.
3. Grilled cheese in filo dough with peach and fig.
4. Stuffed mushrooms with goat cheese and spinach.
5. Zucchini fritters with a pepper sauce.
6. A verinne of cucumber and vodka granita with candied onions and sweet paprika.

Land and Sea Tapas

1. Filo dough pastries filled with French-style steak tartare.
2. Aromatic shrimp served in a mixed-citrus salsa.
3. Prosciutto croquettes.
4. Brochette of green omelet and carpaccio.
5. Rolls of zucchini with salmon and feta.
6. Packets of dough stuffed with sautéed shellfish.

An extra, wonderful offering! 4 persons.

Tasting plate: The chef’s selection

• 2 kinds of cheese, 2 kinds of charcuterie, 1 seafood, 1 tapenade, 1 hummus, olives, heart of palm. A variety of breads and crackers.

Conditions
– 100% must be paid at the time of reservation.
– Reservation 48 hours in advance.
– Minimum 2 persons.

Casa Culinaria – The Gourmet Inn, invites you to enjoy the flavors of the world through a 6-course carefully crafted menu.

Exclusive ingredients, a special preparation and a unique presentation.

This proposal considers six stages, each one of them reflecting fusion cuisine with a southwestern accent.

Entree
1. Spoon; melon tartar with a prosciutto garnish.
2. Verrine; a nice cucumber shape with salmon mouse and its eggs.
3. Brochette; on top of a crunchy bread an assortment of homemade goat cheese, figs tart, Amarena cherry and Spanish chorizo.
4. Soup; a cold and spice avocado soup.

Main Dish
1. Delicious “Mille Feuilles” with shrimp and pepper sauce.

Dessert
1. Peruvian “Ponderación” with Lucuma mouse and dulce de leche sauce.

Conditions
– 100% must be paid at the time of reservation.
– Reservation 72 hours in advance.
– Minimum 6 persons.

A custom since time immemorial. In the afternoon—between 3 and 5 pm – a relaxing time to give space to an old tradition. Enjoy good conversation and share life, love, and a delicious experience full of rich aroma and flavor.

A cup of tea or a good coffee. Earl Grey, simple or flavored with bergamot, Darjeeling or Ceylan… a splash of milk or a slice of lemon. A sumptuous “espresso” o a foamy “capuccino”.

For accompaniment, a curated selection of finger sandwiches: cucumber, mint, watercress and egg; smoked salmon, tarragon, and sour cream; roast beef, horse radish and mustard; cheese and tomato. (Your choice; three per person)

Our chef never fails to plan a perfect close. Each afternoon a different offering. That particular sweetness proper to a good ending comes in the form of small pastries, such as mini strawberry or pistachio meringues or tartlets of frangipani and almond among others. A slice of delectable cake is not to be missed. Always, an offering of subtle scones with marmalade and clotted cream.

Conditions
– 100% must be paid at the time of reservation.
– Reservation 48 hours in advance.
– Minimum 2 persons.

Workshop: The Importance of food pairing.
Date: TBA July-August 2018.
Time: TBA 5pm-6pm.
Exhibitor: Michael Aranda-Santa Fe Olive Oil Company.

Overview

This course is designed to education consumers about the importance of pairing organic food with different mono varietal extra virgin olive oils. Our course will begin with a brief introduction on Extra Virgin Olive Oil and the importance of using only Extra Virgen Olive Oil. We will teach customer’s how to properly sensory taste test Olive Oil and how to allocate descriptors to associate with what they are tasting.

Food Pairing will be done with the following Oil’s and Organic food if available:

Oil 1

• Biological Picaul
• Food Pairing 1
• Fresh Sour Dough Bread
• Food Pairing 2
• Toasted Bread with Spanish Bean Purre

Oil 2

• Greek Koroneiki, Greece
• Food Pairing 1
• Zucchini
• Food Pairing 2
• Beet Gelee

Oil 3

• Califorina Ascolano
• Food Pairing 1
• Peaches
• Food Pairing 2
• Watermelon + Mint

Oil 4

• Red Chile Olive Oil
• Food Pairing 1
• Red Meat/ Marinate
• Food Pairing 2
• Red Meat/ Finishing

Conditions
– Price Per Event: $340.00
– Minimum 4 persons.
– 100% must be paid at the time of reservation.
– Reservation 72 hours in advance.