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