Peruvian cuisine is a study in contrast: hot and cold, acidic and starchy, robust and delicate. Think spices and big flavors! Join chef Rachel Carr for a plant-based feast celebrating this unique South American cuisine. Dishes will feature traditional Peruvian ingredients like lime, chili, potatoes, rice, mango, lucuma and cilantro.
August 30: bit.ly/2uE31NS
Beverage: Iced Emoliente
Refreshing iced tea made from toasted barley, flax seeds, and dried horse tail tea. Hints of plantain leaf and quince.
Course 1: Choritos de Alcachofa
Kombu poached shiitake and oyster mushroom «mussels» with red onion, choclo, cilantro, lime, tomato, aji amarillo, and artichoke puree in a steamed artichoke leaf. Served with sweet potato and giant corn.
Course 2: Causa de Betarraga
Creamy and slightly spicy potato cake, with roasted beet, avocado and salsa criolla.
Course 3: Locro de Zapallo
Pumpkin, potato and black mint stew, served with macadamia ricotta, quinoa and salsa criolla.
Course 4: Chocolate Lucuma Mousse
Creamy avocado chocolate mousse, with lucuma coconut crema and crisp puffed amaranth.