Peru and Bolivia, originally both part of the Great Inca Empire before the Spanish conquest, holds pride for producing potatoes (with an estimated more than 3,800 varieties), corn and coca leaves, said to have the sufficient nutritious value to end the world’s hunger. The cuisine of both countries is varied and rich in produce from this part of Latin America. Peruvian Food in particular is incredibly diverse with each region and even some cities with their own specialties.
Spicy foods and ethnic cooking is more prevalent in the highlands, suited to the high, cold climate in the altiplano: lots of peppers, aji, and food served picante, spicy hot, although you can request medio picante or poco picante for medium or less hot. In the altiplano, cuisine relies on carbohydrates and protein from potatoes and meats, plus trout (trucha), from Lake Titicaca. In the lowlands, freshwater fish, vegetables, fruits are more popular.
Loraine Segovia Paz of Casa Segovia-Paz will share some of these traditional dishes learned from her family and infused with her own eclectic twist. We will also enjoy traditional drinks from the region including Mate de Coca, a tea brewed from the coca leaf and enjoyed for its energizing properties, and Chicha Morada, a sweet drink made from purple corn brewed with fruit and spices.
Appetizer: Peruvian Ceviche
Entree: Pique Macho (Sautéed Stir fried Beef)- Two versions. Beef Pique Macho and a vegetarian Pique Macho using the Oyster Mushrooms grown in TN. They are well known for having high quantities of protein.
Drink: Chicha Morada (homemade drink made of Peruvian purple corn).
Dessert: Alfajores filled with dulce de leche – Two kinds. One made with regular flour and the other one made with quinua flour.
When: Tuesday, September 9, 2014
Time: 6 pm to 8 pm
Cost: $40 || Buy Ticket