In his new one-hour special, internationally acclaimed chef Todd English embarks on a journey of culinary inspiration in Peru, up the mighty Amazon River and in the high-altitude Andes, where exotic dishes and techniques abound. There, he draws inspiration from the native cuisines and ingredients, and then returns to his own restaurant to re-create the mouthwatering international recipes. Part 1: "Peru: The Heart of the Amazon" Chef Todd English and Chef Pedro Miguel Schiaffino, the dashing "don" of the Lima limelight, travel on a ultra-modern riverboat at the confluence of Inca, Spanish, Portuguese, Chinese, Creole and Japanese cuisines. The food - tiger catfish ceviche, hearts of palm fettucine with tropical fruit salsa, and Amazon escargot - dazzles both the eye and palate. Finally, it's back to Olives, Todd's restaurant in Boston to take a ceviche of tuna and tiger's milk to a new level. Part 2: "Peru: The Andes and the Legacy of the Inca" High in Peru's Andes mountains, the magic and mystery of the Inca reveal ancient food secrets. Mystical Cuzco, The Sacred Valley and Machu Picchu serve as the backdrop for the creation of chichi corn beer, deep-fried duck and huacatay- stuffed roasted guinea pig. Todd takes it all in and returns to Olives restaurant to put his culinary finds to the test.
