CHINA: CULINARY DYNASTIES Culinary Educator: Fuchsia Dunlop THE CULINARY INSTITUTE OF AMERICA Travel Programs Presented by itinerary: APRIL 17-28 2009 china itinerary China has one of the richest culinary histories in the world its dynamic cuisine spans dynasties and vast regions. Join us as Fuchsia Dunlop, a leading author and journalist, and the first Westerner to train at the Sichuan Institute of Higher Cuisine, unveils her favorites of China. In one of our most exciting culinary adventures ever, we ll travel from Beijing, with its hutongs, markets, and Peking duck to the spicy Szechwanese capital of Chengdu. Then we ll be off to the tea-growing region of Hangzhou, and the booming metropolis of Shanghai, the Mandarin capital of dumplings and modern architecture. The adventure will culminate in an optional tour of Hong Kong, with dim sum, fishing junks, and marvelous Cantonese cuisine. You will learn to prepare regional specialties in each area, as well as tour markets, wok and cleaver shops, and teahouses. Of course, we ll also eat at some of the finest restaurants in China and meet some of the most innovative chefs in the country. Day 1: Friday, April 17 (Beijing) You will arrive in Beijing and transfer to the hotel. We will meet in the lobby at 6:00 p.m. for an orientation and a chance to meet everyone. We will begin with a stroll down snack street, Donghuamen Yeshi night market, for a peak at the many stalls which sell everything from skewered meat and shellfish to fruit and vegetables, and a few other mysterious edibles. Our appetite will be satisfied with an imperial style feast at one of Fuchsia s favorite new restaurants. Hotel: Grand Hyatt (D) Day 2: Saturday, April 18 (Beijing) As an introduction to the culture of China, we will tour the Dongcheng district by cyclo (pedicab). There we will see the idyllic hutongs (the alleys of the ancient neighborhoods) and historical sights, and stop for street food along the way. We ll enjoy a demonstration from a local cook while visiting the hutongs, and lunch will follow at one of our favorite local spots. In the afternoon you will be free to relax or shop on your own. A mouth-watering Peking duck feast will awaken our palates for dinner, along with a brief demonstration and discussion with master chefs. Hotel: Grand Hyatt (B, L, D) Day 3: Sunday, April 19 (Beijing) Fuchsia will begin our day with a lecture on the four regional cuisines, as well as a backgrounder on ingredients and cooking techniques. We will then visit the Forbidden City, once home to a long line of emperors. With its magnificent halls, more than 800 buildings, over 8,000 rooms, roofs of yellow-glazed tiles (a symbol of royalty), and stately courtyards, it is the world s largest palace complex and over 500 years old. We will learn about the Feng Shui architectural principles used for thousands of years throughout China and more about the imperial cuisine. Next we will visit Tiananmen Square, the ultimate symbol of modern China. Lunch will be on your own. We will gather together at 5:00 p.m. for a cooking class and dinner at the renowned Made in China restaurant in our hotel. This unique restaurant features specialties from northern China, which are served with the most innovative presentations. Hotel: Grand Hyatt (B, D) 1
Day 4: Monday, April 20 (Beijing Chengdu) In the morning we will head to the market for a chef s tour and an opportunity to shop for spices and kitchen supplies. Next we ll catch our flight and head west to the Sichuanese capital, Chengdu. After we settle into our hotel, we will have an overview of Sichuanese cuisine and an introduction to the Sichuan pepper. Dinner will be one of the most memorable meals of our trip. Chef Yu Bo will delight us with a multi-course feast in his courtyard restaurant. Hotel: Sheraton Lido (B, D) Day 5: Tuesday, April 21 (Chengdu) The morning will begin with Fuchsia and Chef Yu Bo s tour of the Chengdu food markets, with their exotic array of fruits, vegetables, spices, teas, and meats. A lunch of wine-marinated, fire-smoked duck will follow at one of the Chef s favorite local restaurants. The afternoon will be full of shopping, as we visit the restaurant supply equipment and cooking tool district. Next will be tea time in the local tea garden, followed by a traditional Chinese foot massage. Dinner will be at a spicy Sichuan Hot Pot restaurant. Hotel: Sheraton Lido (B, L, D) Day 6: Wednesday, April 22 (Chengdu) Breakfast will be dumplings and noodles at Long Chao Shou, where we will get a good sampling of Chengdu-style dumplings and other snacks. Next we head to the Sichuan Institute of Higher Cuisine for a full day of cooking and learning. There will be time to relax in the late afternoon before another fabulous dinner at Piaoxiang, the restaurant run by Chef Xiao Jianming. Hotel: Sheraton Lido (B, L, D) Day 7: Thursday, April 23 (Chengdu Hangzhou) Mid-morning we will depart from the hotel for our flight to Hangzhou, the premier tea-growing region. After arriving at our hotel, we will tour scenic West Lake and follow up with lunch. In the afternoon you will have free time to relax and enjoy the beautiful hotel or do some shopping in the nearby boutiques. Chef Fu, at the Hyatt Regency, will treat us to a very special demonstration and dinner in the evening. To top the night off, there will be an optional visit to our favorite local tea house, for those wanting a truly local and entertaining experience. Hotel: Hyatt Regency (B, L, D) Day 8: Friday, April 24 (Hangzhou) In the morning we will introduce you to the wonderful tea and silk museums to help you better appreciate these local specialties. We will then visit the Dragon Well Tea Plantations for a tour and tasting of some of their world-class teas. Lunch will be at one of the region s hardest to reserve restaurants, and we ll dine on the best of Hangzhou-style cuisine in a beautiful garden setting. The rest of the evening will be free to enjoy on your own. We will supply a list of local restaurants, and you can enjoy the water and light show on West Lake or stroll the willow-tree lined paths around the lake. Hotel: Hyatt Regency (B, L) Day 9: Saturday, April 25 (Hangzhou Shanghai) In the morning we will drive a few hours East to an ancient Chinese water town where we ll enjoy a boat tour and lunch in this charming village. Next we ll head to Shanghai, one of the most futuristic cities in the world. Upon arrival we will check in to the ultra-modern Hyatt on the Bund, which has spectacular views of the Bund and Pudong. You will have some free time before we depart for dinner at our favorite restaurant in the city. Hotel: Hyatt on the Bund (B, L, D) 2
Day 10: Sunday, April 26 (Shanghai) For breakfast we will hit the streets for one of the best steamed/fried dumpling dives in town. Our day will continue with a tour where you will see the old and new world versions of this amazing city. Lunch will be a unique and tasty experience a vegetarian meal at a Buddhist monastery. For those interested, we will offer an afternoon tour of one of Shanghai s treasures, The Shanghai Museum. In the evening Fuchsia will introduce us to Hunanese cuisine at one of her favorite spots near the French Concession. Hotel: Hyatt on the Bund (B, L, D) Day 11: Monday, April 27 (Shanghai) In the morning and afternoon you will be on your own to shop and have lunch in the Xintiandi district, where our hotel is located. You may also visit the Yuan Gardens or other interesting sights of Shanghai. We will enjoy a lecture and slideshow presentation by Fuchsia in the late afternoon. Our farewell dinner will be a splendid feast of regional specialties and ingredients. Hotel: Hyatt on the Bund (B, D) Day 12: Tuesday, April 28 Individual transfers will be provided for those ending their tour in Shanghai. HOTEL ACCOMMODATIONS Grand Hyatt: www.beijing.grand.hyatt.com/hyatt/hotels/index.jsp Sheraton Lido: www.starwoodhotels.com/sheraton/property/overview/index.html?propertyid=1296 Hyatt Regency: http://hangzhou.regency.hyatt.com/hyatt/hotels/index.jsp Hyatt on the Bund: http://shanghai.bund.hyatt.com/hyatt/hotels/index.jsp CULINARY EDUCATOR Fuchsia Dunlop is an intrepid traveler who speaks fluent Mandarin and trained as a chef at China s finest cooking school, the Sichuan Institute of Higher Cuisine. She is the author of two Chinese cookbooks, Revolutionary Chinese Cookbook (Ebury Press, 2006) and Sichuan Cookery (Penguin, 2001), which won the Guild of Food Writers Jeremy Round Award for Best First Book in 2002. She is a frequent traveler to China, and regularly appears as a guest chef and Chinese food expert on television and radio. She also writes about Chinese cuisine and food culture for publications including Time Out, the Financial Times, Gourmet, and Saveur, and was named Journalist of the Year by the Guild of Food Writers in 2006. Fuchsia is a consultant for Bar Shu, the Sichuanese restaurant in Soho, London. 3
CHINA: CULINARY DYNASTIES THE CULINARY INSTITUTE OF AMERICA Travel Programs Presented by china tour extensions pre & post extensions: APRIL 15-17 APRIL 28-30 2009 PRE-TOUR Day 1: Wednesday, April 15 (Beijing) You will arrive in Beijing and be transferred to the hotel by private transportation. The evening will be free for you to relax and have dinner on your own. Hotel: Grand Hyatt Day 2: Thursday, April 16 (Beijing) In the morning we will visit the historical and beautiful Temple of Heaven, built in 1420 A.D. during the Ming Dynasty as a sacrifice to Heaven, and the Summer Palace. Lunch will be at a local restaurant, where we won t see many tourists. In the evening we ll dine at one of our favorite Mongolian Hot Pot restaurants. Hotel: Grand Hyatt (B, L, D) Day 3: Friday, April 17 (Beijing) After an early breakfast, we will depart for the 2,500 year old Great Wall to discover the magnificent fortification that protected China from the savage Northern tribes. Taking a cable car to a portion of the wall, you will be able to climb the wall before heading back to Beijing. In the evening you will have a bit of free time before meeting the rest of the group and continuing with our evening activities. Hotel: Grand Hyatt (B, D) Note: Pre-tour does not include Fuchsia as the culinary tour leader, but you will have an experienced local guide. 1
POST-TOUR Day 1: Tuesday, April 28 (Shanghai Hong Kong) We will depart early in the morning for Hong Kong, known for its dim sum restaurants, glorious harbor views, and great shopping. Upon arrival we will head straight for dim sum in Happy Valley, at a favorite local chef s restaurant. We will then check into the hotel and you will have free time to shop or rest by the hotel pool. Dinner will be at the hotel s legendary restaurant, One Harbor Road. Hotel: Grand Hyatt (B, D) Day 2: Wednesday, April 29 (Hong Kong) On an early morning wet market tour near our hotel, we will take in all the bounty that Hong Kong has to offer in the food world. Next will be a cooking class at the Grand Hyatt. In the early afternoon, there will be an optional tour by boat to Lamma Island for a delicious seafood lunch. In the evening, the farewell feast will be at Kin s Kitchen, a small but exquisite restaurant perfect for the end of this culinary adventure. Hotel: Grand Hyatt (B, D) Day 3: Thursday, April 30 (Hong Kong) Departure. You will need to arrange your transportation to the airport. Note: Post-tour does not include Fuchsia as the culinary tour leader, but you will have an experienced local guide. 2