You think my drink is too big. Well, "HEY! IT'S CHRISTMAS!!!"
PISCO SOUR
Don Cesar pisco (a Peruvian grape brandy) mixed with lime juice, cane sugar,
and whipped egg whites, topped with angostura bitters, and a squeeze of key
lime juice, served up
Carrie Casebeer looks like a two fisted drinker, but she was passing drinks around the table for people to sample.
Kerri Myers was passing around the drink I ordered. It had eggs whites in it and is their number 2 selling cocktail, the Pisco Sour.
Bob Meyers didn't want to try my drink. He is happy if he has his vodka martinis made with Ketel One. To remember the name I will just remember "Kettle Chips".
We had scallop and shrimp ceviches (cebiche) with veggies. Cebiche de mango Verde; Cebiche de Pescado.
ADOBO DE CERDO
pork tenderloin braised in the Arequipa style, with roasted sweet potato and ricotta ravioli, green apple, and a tamarillo-rocoto "uchucuta"
Bob Meyer had the pork loin and ravioli.
I had the scampi stuffed chicken, with tempura asparagus on top, all placed over a mash of potatoes, beets, and ?. It was the special and it surely was.
Robert had the lamb shank.
| SECO A LA NORTEÑA an old family recipe: a hearty braised lamb shank slow-cooked in the traditional Northern Peruvian style, with cilantro, black beer, aji Amarillo, onions and garlic, served with a bean stew and salsa criolla |
I think Kerri Myers had the tuna. Scott had mahi-mahi. The picture didn't turn out well....
ATUN CON TACU TACU Y AGUAYMANTO
seared yellowfin tuna crusted with black pepper and orange zest, served with lentil tacu-tacu, orange-endive "salsa criolla" and a cape gooseberry-aji-amarillo sauce.
BISTEC A LA PERUANA CON HUMITA VERDE
marinated Cascade Natural ribeye steak grilled to order served with huacatay butter and a steamed corn husk "humita", stuffed with a fresh corn puree, asparagus, wild mushrooms, and cipollini onions
Rib-eye steak.
A Spanish coffee.
A tall Torta de Chocolate (I put it down like a pie to eat it).
TORTA DE CHOCOLATE
decadent chocolate-cinnamon cake served wtih lucuma ice cream and a toasted corn praline.
PLATO DE CREMA QUEMADA
three pots of creme brulee each highlighting a distinct Peruvian flavor.
An assortment of sorbets.
Robert's dessert tasted the best.
MOUSSE DE VALLE Y SELVA
a tiered semi-freddo of velvety lucuma and espresso mousses, chocolate ganache, and crushed cocoa nib meringue, served with espresso shortbread.
