Modern Peruvian Cuisine

When: 
Sunday, May 20, 2018 4:00pm to 8:00pm
Add to Calendar
Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$105.00
Member Price: 
$95.00
No slots available

SOLD OUT

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 clarification, emulsification, deconstruction, torching, sous-vide, and smoke we will prepare a menu which includes a transparent chupe, tiradito with sea foam, a huancaina garden, a modern causa timbale, shrimp anticuchos, smoked quinoa, and purple corn mousse. The class will culminate in a seated multi-course dinner with wine.
 
 
 
MENU
 
Chupe Consommé — The traditional soup from the Andes is clarified to separate impurities and served as a consommé.
 
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.
 
Huancaina Garden — The traditional papa a la huancaina 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.
 
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 tuna salad.
 
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 Quinoa Tabbouleh — Prepared using quinoa, red onions, red peppers, mint, lime, olive oil, smoked with a smoking gun.
 
Chicha Morada Mousse — The traditional purple corn drink, chicha morada, is made into a mousse using methylcellulose and xanthan gum.
 
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.
 
(photo courtesy of Nico Vera)
Tags: