This is a chance for foodies ad nature lovers to explore the Taste of Gorontalo, a new province on the island of Sulawesi with its wealth of nature, beaches, lake, forts, forests, history and culture.

After the exposure to the culinary riches of Gorontalo, participants may be moved to be the taste link and "provocateur" by sharing knowledge and insights so that others could enjoy Nusantara culinary varieties.

The philosophy of honesty in Gorontalo is illustrated through hot and spicy foods without sugar, and synthetic flavoring. Traditionally, snacks in Gorontalo are not made of wheat flour, but of corn, cassava, sweet potato, banana, and rice flour.

Arie Parikesit, a seasoned culinary guide, who has organized dozens of culinary journeys at home and abroad will lead the Gorontalo Culinary Tour in this city that is celebrating its 287th anniversary.

• Assemble at Soekarno Hatta airport in the morning

• Fly with Garuda Indonesia to Gorontalo (via Makassar)

• Arriving during the day, immediately enjoy super fresh seafood like grilled goropa, fried red snapper, woku, kua asam (sour soup), and tilumiti lo kando (sauteed water spinach)

• Taste bilenthango, fish split cooked with spices accompanied by pilitode lo poki-poki (eggplant cooked in coconut milk)

• Visit to Gorontalo pia pastry shop, talk to the owner and hear the story of pia making

• Check in at Hotel Amaris/New Melati Gorontalo, short break

• Visit to ilabulo street vendors, chicken and sago wrap, the snack of Gorontalo kings

• Grilled lamb dish and nasi kebuli, Arabic culinary trail in Gorontalo

• Enjoy jagung putungo, roasted or boiled corns with grated coconut and slices of banana blossom

• All things tuna dinner with tuna satay, grilled tuna jaw, woku of tuna eggs, and slices of raw fish "sashimi" Gorontalo style

• Rest

• Morning market trip, see a variety of cooking ingredients and local snacks and also visit Gorontalo fish auction blocks

• Coffee and yellow rice meal with Gorontalo "laksa"

• Watch and try to decorate kukis karawo, cookies with beautiful decoration

• Stop by the model of Dulohupa, Gorontalo indigenous house

• Binthe biluhuta/traditional corn soup, with two kinds of corn, milu pulo (waxy corn) and yellow corn with oci/grilled spicy tilapia and ilepao lo duwo (spiced endemic anchovies)

• Taste tabu moyitomo, black soup made from 30 herbs and spices

• Es Regina, iced avocado, red beans and others

• Stop by the Otahana fort near Lake Limboto, built around 1522

• Beach walk

• Dinner and Gorontalo culinary festival at a century old heritage house with a menu that include tumpeng Gorontalo, balanga grilled lamb, tobu'u boat shaped custard, ihutilinanga fried eggplant with coconut milk, morongi shredded chicken cooked for 10 hours, Pinogu coffee, an organic coffee, a favorite of Queen Wilhelmina of the Netherlands(1880-1962)

• Breakfast at Warung Sabar Menanti, yellow rice and dried skipjack, gravy, eggs and rice vermicelli, chicken curry, various morning snacks and cara isi, spicy custard cake

• Gorontalo souvenirs such as karawo embroidered fabrics and traditional hats made famous by Gus Dur, Indonesia’s fourth president,

• Taste iloni grilled chicken near the airport

• Duduli, a traditional welcome-goodbye snack

• Back to Jakarta in the afternoon with Garuda Indonesia

Please contact:

Arie Parikesit: CEO/Founder Kelana Rasa Culinary Solutions

kelanarasa@gmail.com

arie_parikesit@yahoo.com

Mobile: 08158778205

Twitter: arieparikesit

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Images: Omar Niode Foundation