Tonight’s community dinner features a hearty winter dish from Peru: carapulcra, a creole potato and pork stew that is popular in Lima’s Afro-Peruvian community. The stew is prepared by our resident Peruvian chef Nico Vera, who will be talking about his upcoming Peruvian dinners and classes at 18 Reasons, with assistance from our Chef Mike Weller. If you want to also sign up for the class where you can learn how to make this dish, click here for more information.
Carapulcra — Slow cooked papa seca (dehydrated potato) & pork stew, spiced with cinnamon & cloves, topped with peanuts, salsa criolla, and cilantro
Seasonal Green Leaf Salad
ABOUT COMMUNITY DINNER
A monthly tradition, we open our doors to friends new and old, welcoming all to our share a table and a delicious meal. Every dinner is something different and always tasty. Wine and beer are for sale at the event. Kids welcome!
For the first seating that begins at 6 pm, click here.
(Photo courtesy of Nico Vera)