Modern Peruvian Cuisine

Friday, October 27, 2017 6:00pm to 9:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
No slots available


A hands-on cooking class culminating in dinner served with wine and beer.
Apply modern cooking techniques to traditional Peruvian dishes in this hands-on class lead by our resident Peruvian chef Nico. Using emulsification, deconstruction, torching, sous-vide, and smoke you will prepare a menu which includes a modern causa timbale, an ocopagarden, tiradito with sea foam, shrimp anticuchos, and purple corn sorbet.
Quinoa Tabbouleh — Welcome snack served during class introduction. Prepared using red quinoa, red onions, red peppers, mint, lime, olive oil.
Tuna Causa Timbale — Causa is a potato purée layered casserole with a tuna salad filling. This modern presentation shapes the purée into a roll that is cut into cylinders and topped with a yogurt sauce and tuna salad.
Ocopa Garden — The traditional ocopa is a potato and lettuce salad topped with a creamy aji amarillo and queso fresco sauce. This deconstructed version has the sauce on the bottom of the plate and seasonal roasted vegetables arranged on top as a garden.
Tiradito Nikkei with Sea Foam — The sashimi-like tiradito is made with rock cod, lime, ginger, garlic, celery, habanero, green onion, and sesame oil. It’s enhanced by using soy lecithin to create a leche de tigre sea foam. 
Sous Vide Anticuchos — The shrimp kebabs are usually marinated with aji panca and vinegar for hours then grilled. Using sous vide, we can cook the shrimp and infuse all the flavors in a shorter time. Using a torch we can sear the shrimp before plating over a chimichurri sauce.
Smoked Chicha Morada Sorbet — The traditional purple corn drink, chicha morada, is frozen into cubes, and then blended into a sorbet. Using a smoking gun, we add a smoky aroma to the sorbet before serving.
Born in Peru and based in San Francisco, California, Nico Vera is the founder, chef, mixologist, writer, and photographer for Pisco Trail. As a regular teacher and guest chef at 18 Reasons, his pop-up dinners and classes are a gastronomical tour of Peru’s criollo cuisine and its unique culinary history. Visit Pisco Trail’s calendar for a preview of upcoming events, or explore cocktails and recipes that are a 500 year fusion of Inca, Spanish, African, Chinese, and Japanese ingredients and cultures. In addition to the blog, you can follow Pisco Trail’s adventures on TwitterFacebook, and Instagram.