Last Saturday July 28 was Peruvian Independence Day and I celebrated by cooking a 4-course dinner at Carmo Cafe in New Orleans. And a few days later, on Tuesday July 31, I prepared a similar 3-course menu at 18 Reasons in San Francisco. And though cooking for over 70 people in two cities required more planning and time in the… Read more →
I am always proud to say that potatoes are from Peru, and that quinoa was once called the “Mother grain” by the Incas who first cultivated it in the Andes mountains. But did you know that the Incas also grew tomatoes in the Andes? Perhaps for that reason I enjoy making dishes like gazpacho soup in the summertime. But regardless… Read more →
In Flamenco music, artists speak of Duende — the magical moment in a performance when the spirit of Flamenco comes out in the dance, song, or rhythms of the guitar. I am not sure what the culinary equivalent is, but last week at a special dinner in Oakland, I tasted the Duende that was created in Camino’s kitchen to honor… Read more →
Part salad, part cocktail, this Pisco drink infused with fresh cucumber and garnished with mint is perfect when you can’t decide which to serve first at your next dinner party. The key is to prepare the infusion a day in advance, after that you are all set to make one truly cool cocktail. Read more →
A truly aromatic herb, thyme has a mythical history and burning it as incense provided courage and assured safe passage to the after life. But if things aren’t as dire and all you need is a little pick me up to start the weekend, then you can use thyme to infuse the flavors of the simple syrup in this Pisco… Read more →