Tonight, Robert and I had a fabulous dinner at the Peruvian Restaurant
Andina on NW Glisan Street with Larry Kohn of Los Angeles. Larry had a traditional corn soup and Robert a shrimp cebiche before their entrees. My entree was filling, but I managed to eat a dessert. Larry was an inspiration when he shared that 1 1/2 years ago he went from being a major carnivore to a vegan. One reason we picked Andina was that they had a
vegetarian menu. Larry lost 24 pounds by making the switch (he also exercises). Do you think we could make that drastic change? Heaven knows we should....
QUINOTO DE HONGOS DE LA MONTANA artichokes and asparagus on a bed of creamy vegetarian quinoa and wild mushroom "risotto" laced with white truffle oil. 
CONCHAS DEL SENOR DE SIPAN (What I had.)
quinoa crusted diver scallops perched on top of wilted spinach and potato parsnip puree, with golden beet and crabmeat "cannelloni", and a duet of red beet and passionfruit reductions. 
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ADOBO DE CERDO (What Robert had.)
pork tenderloin braised in the Arequipa style, with roasted sweet potato and ricotta ravioli, green apple, and a tamarillo-rocoto "uchucuta" .
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FLAN DE QUESO DE CABRA
I had creamy goat cheese and lemon cake, served with fresh Oregon strawberries laced with basil and habanero.
MOUSSE DE VALLE Y SELVA (Robert's)
a tiered semi-freddo of velvety lucuma and espresso mousses, chocolate ganache, and crushed cocoa nib meringue, served with espresso shortbread . |
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