Think

back on your first Latte. Did you get it from a fast-serve coffee house? Do you

remember when these coffee places started popping up on just about every

corner? This week, the Savory Road continues our gastronomical tour of Peru – a

place where some of the best coffee beans are grown and processed for global

use, yet their domestic coffee culture – like the one weve enjoyed for over 20

years – is just starting up. Hear more on Savory Road during Weekend Edition

Sunday at 7:35 and 9:35AM here on 91-9 KVCR.

Informal podcast with Jeff and Donna. Keith Moon threw a television off it's balcony back in the 1970's, under-aged groupies swarmed it's lobby, and now the place is celebrating it's legendary status - the old Hyatt House on Sunset.Jeff and Donna enjoyed a drink at the Riot House Bar before seeing their friend Josh Robert Thompson kill the crowd at the Comedy Store.

Jeff talks with Nico Chiesa of the famous Canta Rana restaurant in the Barranco district of Lima. In this podcast, learn some local secrets about making the perfect ceviche.

Ceviche is one of myfavorite indulgences. So many times I've enjoyed a crunchy tostada topped with fresh citrus-cured seafood, never even thinking about where it was invented. This week the Savory Road leads to Lima, Peru, where ceviche originated some 2,000 years ago. During our recent trip there, I learned a few secrets from local chefs about how to prepare this simple and tasty dish. I’m looking forward to sharing them with you! Listen during Weekend Edition Sunday at 7:35 and 9:35AM here on 91-9 KVCR.

Jeff interviews Sara LaFevre of Barranco Brewing Company

We aired a three-minute news segment featuring an interview with Sara. This is an extended interview in which she talks about many brew topcis including which local ingredients they have experimented with and how she helped make Chica - the original brew of Peru made with human saliva.

In this informal podcast, Jeff and Donna talk about their time in Ica and at the lovely grounds of Tacama Vineyards.

As warmer weather

approaches, thoughts drift toward refreshing drinks. The lime based pisco sour

is a cold frothy drink made with Pisco - the national drink of Peru. After

visiting the place where this liquor is made, Jeff discovered an entire Pisco culture in Peru and was

delighted to learn that its distilled in the same fashion – and passion - as

single malt whiskey. To

appreciate the evolution of Pisco, one must first study the evolution of wine

making in south America.

We found a real gem in Chaqchao (pronounced chock-chow) a delightful chocolate shop in Arequipa, Peru. Owner Javiar

Chavez lead the chocolate making class at their colonial-style “campus”. He

taught us how cacao beans are grown, harvested, and fermented. Javiar then spilled

an armload of beans onto the counter for us to crack and peel. Using a granite

mortar, we pounded them into a paste which was then swirled in water to create

cacahhuatl (caca-waddle) which is a Mexican drink, but making it was a great

way to learn the basics of Peruvian chocolate making. We formed our own

chocolate bars using Andean ingredients like quinoa, kiwicha, and coca.