Peruvian Food 101: A Taste of Diversity!

  • Wednesday, September 12, 2018
  • 6:00 PM - 8:00 PM
  • BARN Kitchen Arts and Great Room, Class Code KI091218GE
  • 8

Registration

(depends on selected options)

Base fee:

This class has been canceled. It will be rescheduled for later in the Fall.

This class has been postponed for later in  the Fall.


Join Guido Escurra from Lima, Peru as he introduces us to Peruvian cuisine and shows us how to make Quinoto in Aji Amarillo Sauce, one of the “fusion dishes” that have made Peru a top culinary destination.

Most
of us are familiar with risotto, made with rice. Quinoto is a similar dish, an example of the Italian influence but made with quinoa. In addition to the Quinoto, Guido will make a simple Peruvian fish dish and then we'll have a chance to taste them! 

Peru’s natural biodiversity, along with the cultural diversity of its people has resulted in a cuisine that is capturing the world's attention. In a recent ranking, five of the world's best restaurants were located in Peru.

Everyone will leave with a brief information packet that will include a recipe and a brief culinary history of Peru.

There will be an additional materials fee of $5, added to the cost of the class when you register. 

About the Instructor: 

Guido Escurra studied at D’Gallia Institute of Gastronomy in Lima, Peru and has been cooking since 2008. His skills have taken him to kitchens in Lima, where he cooked for the internationally known Cirque du Soleil, to Brazil, and Sun Valley Resort in Idaho. He has lived on Bainbridge for the past and currently cooks at the Pub and Hammie’s.

Contact: Kitchen Studio Lead, Kate McDill at:
Kitchen-2.Lead@BainbridgeBARN.org

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Reviewed 8-29/tt

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