Blog Archives

April 2: Flavors of Peru Class at 18 Reasons

by  on  in Events
Flavors of Peru Class at 18 Reasons

Flavors of Peru Class at 18 Reasons

Join me for Flavors of Peru at 18 Reasons, a hands-on class and intimate seated dinner for 12 people on Wednesday April 2 at 6 PM. Learn about the unique culinary history of Peruvian cuisine and how to prepare three traditional Peruvian criollo dishes:

Choros a la Chalaca
Peruvian Steamed Mussels

Escabeche de Pescado
Peruvian Pan-fried Pickled Fish, Sweet Potatoes, Hard-Boiled Eggs, Salad, Bread

Mazamora Morada
Peruvian Purple Corn Pudding

At the end of the class, we’ll enjoy the dishes we prepared with wine and an informal Q&A about Peruvian food.

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Three Years of Pisco Trail

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Pisco cocktails and Peruvian dishes from 2013

Pisco cocktails and Peruvian dishes from 2013

The first day of the New Year is always special to me, not only do I begin planning a whole year of culinary adventures, but I also celebrate the birth of Pisco Trail. And January 1, 2014, was the three year anniversary. Three years of pop-ups, dinners, classes, conferences, research, recipes, cocktails, writing, and travels. But I’ll remember 2013 as the year where I dared to venture outside my comfort zone and tried new things in an effort to grow. Here are some highlights from the past year, and a preview of what 2014 has in store for Pisco Trail.
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The Origin of the Pisco Sour

by  on  in Culinary History
Pisco Sour cocktail recipe in 1903 Peruvian cookbook

Pisco Sour cocktail recipe in 1903 Peruvian cookbook

Until a few days ago, if you had asked me about the history of the Pisco Sour, I would have told you that the Pisco Sour was invented by Victor Morris at his bar in Lima during the 1920’s. And though Chile also claims to have invented the Pisco Sour, documents such as printed advertisements or his bar’s register show that Pisco Sours were being served at the Morris Bar before anywhere else. But a recent discovery of a Peruvian cookbook from 1903 made me question everything I thought I knew about the origin of the Pisco Sour. This cookbook, Nuevo Manual de Cocina a la Criolla (Lima 1903), suggests that the origin of the Pisco Sour may be a traditional creole cocktail made in Lima over 100 years ago.
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Exploring The Pisco Trail

by  on  in Travel
Ica Valley, Peru

Ica Valley, Peru

You can make all the Pisco cocktails in the world, but if you want to understand Pisco, really experience it like never before, and get a sense of its unique history and terroir, then you need to explore the Pisco Trail and travel to its birthplace — the Ica Valley of Peru. Here, for centuries, haciendas at the foothills of the Andes mountains have been growing grapes, making wine, and of course distilling it into Pisco. And a visit to the wineries in the Ica Valley will teach you about four essentials: technique, history, craft, and terroir.
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Astrid + Gaston: The Journey

by  on  in Stories
Astrid + Gaston: The Journey, El Viaje

Astrid + Gaston: The Journey, El Viaje

My trip to Peru last September included a long list of food destinations, such as the Mistura food festival or Chez Wong’s secret ceviche hideaway. But I also really wanted to visit Astrid + Gaston, not only because Gaston Acurio’s restaurant was recently ranked number 1 in South America and number 14 in the world by San Pellegrino, but also because their tasting menu “El Viaje” was about a journey from Italy to Peru, and the theme of cultural fusions always fascinates me. So when I was able to get lunch reservations for two, I immediately invited my uncle, who shocked me when his first response was no. Why wouldn’t someone want to eat at one of Peru’s most famous restaurants? You clearly haven’t met my uncle.
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