October 2, 2021, at 06:00 PM
Center for Plant-based Living

POP UP Peruvian Dinner Party with Chef Rachel Carr!

Peruvian Cuisine is a study in contrast: hot and cold, acidic and starchy, robust and delicate. Think spices and big flavors!

Join us for a unique 4 course feast celebrating this unique South American cuisine, purely plant based.


Causa de Betarraga: Creamy and slightly spicy potato cake, with roasted beet, avocado and salsa criolla

Ceviche de Mango, Tomate y Palta: Fresh vegan ceviche, made from avocado, juicy heirloom tomato and mango. Citrusy and lightly spicy, this refreshing starter has a real kick. Served with sweet potato and giant corn.

Tamalito Verde: A green tamal served with smokey red pepper sauce, Peruvian beans, quinoa and salsa criolla

Torta de Lucuma y Camote: Spiced sweet potato and lucuma cheesecake, served with coconut whipped cream and tropical fruit syrup

Iced Emoliente: Refreshing iced tea made from toasted barley, flax seeds, and dried horse tail tea. Hints of plantain leaf and quince

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