The Peru Agribusiness Association in conjunction with Marca Peru and Sierra Exportadora, invite the public, industry professionals and media to the 2nd Peru to the World Expo 2013, to experience the diversity and passion of Peruvian culture at a special two-day weekend event, July 13, from 11 a.m.–6 p.m. / 6 p.m.–11 p.m. (dance party) and July 14, from 11 a.m.–6 p.m. at The Altman Building in Manhattan. The expo will feature live cooking demonstrations throughout both days by top Peruvian chefs from U.S. restaurants, an exhibit of Peruvian food and beverage products, a fashion show, international seminars, live music, dance party, sweepstakes, and more.
Peru has a multiethnic culture built on traditions from Spain, Italy, China, African people, and the indigenous from America—and these influences are experienced most directly in our culinary experiences. Blessed with a bounty of indigenous ingredients—quinoa, corn, potatoes, tomatoes, aji chili peppers, and fish from the Pacific—all with a startling array of varieties, and the kaleidoscopic cultural influences of the Peruvian populace— Peruvian cuisine is a melting pot of flavors.
Kicking off the event on Tuesday, July 9, Conrado Falco, the Economic-Commercial Counselor of the Commercial Office of Peru in New York, will host a press conference at the Consulate General of Peru in New York. With one of the world’s fastest growing economies, Peru is a major exporter of gourmet food products including quinoa, coffee, asparagus, grapes, artichokes, olives, and avocados. In 2012, Peruvian food exports totaled $4,203 million, with the U.S. representing the largest percentage. Mr. Falco will conduct a short presentation about the quality of Peru’s agricultural products and their importance to the world economy, followed by a Q&A. Cocktails and authentic Peruvian hors d’oeuvres will be served.
The Peru to the World Expo is an opportunity to see why Peru has been hailed as the World’s Leading Culinary Destination by the World Travel Awards and to increase your knowledge and experience of Peruvian food and culture. The leading ambassadors of Peruvian ingredients, not coincidentally, are also the top Peruvian chefs in the United States.
This world expo also celebrates the United Nation’s International Year of the Quinoa, recognized as a valuable crop in the fight against hunger. A seed from the Andes, quinoa is a super-food that has already been widely embraced not only by nutritional advocates as a high-protein alternative to meat and high-carbohydrate grains, but also by cutting edge New York City restaurants for its distinctive nutty flavor and texture, as well as its versatility for use in quinoa paellas and quinottos (Peruvian style risotto made with quinoa instead of rice), stews, soups, cereals, chocolates, bread, and many other recipes.
Throughout the two-day event, the Peruvian celebrity chefs will be preparing dishes highlighting the diversity and deliciousness of quinoa, as well as other products of Peru. They will also be demonstrating how to make traditional Peruvian dishes such as ceviche, in which fresh seafood is briefly marinated in a mixture of fresh-squeezed lime juice, aji chili pepper (specifically native to Peru), red onion, and salt, often served with large kernels of yellow-white Peruvian corn (choclo), and causa, whipped potatoes with a variety of toppings such as tuna and avocado.
Here is a list of what the chefs will be preparing at our event:
Jacques Benoit, Le Cordon Bleu, Lima, Perú; Black quinoa salad, green mango, and ginger; Peruvian scallops with Spanish chorizo; and a dessert of cooked quinoa with algarrobina syrup, served cold with Chantilly cream.
Victoriano Lopez, La Mar, NYC; Cebiche Power: Massachusetts razor clams and live scallops, sea urchin in a cream rocoto and sea urchin leche de tigre, olive oil habanero pepper; and Tiradito Chalaco: Long Island fluke, Spanish octopus, cream aji amarilo and jalapeno leche de tigre, chalaca sauce, olive oil crunch.
Miguel Aguilar, SurFish, Park Slope, Brooklyn; salmon anticuchos ceviche with red quinoa and huacatay cream.
Javier Florez, Aromas del Perú, Miami; Ceviche Inca Maca Coca Power. Maca is a root that grows in the Andes mountains of Peru and is utilized like a food source for its medicinal purposes. The root is packed with nutritionally-rich substances which make it an incredible instrument for contributing good balance to a daily diet.
Miguel Garcia, Ritz-Carlton, DC; Smoked quinotto with osobucco pachamanca stew and purple potatoes, cooked in a terra cota pot; and Anticucho de Pescado: Grilled fish skewers marinated in aji panca chili sauce with rocoto and scallions dip.
Danny Kou, El Rocoto, LA; Halibut sashimi with limejuice, passion fruit sauce, crispy quinoa, and cilantro.
Marita Lynn, Runa, Red Bank, NJ; Quinoa salad with seasonal roasted vegetables and pickled aji Amarillo dressing.
Visitors will also have the chance to experience pisco, the alcoholic spirit made in Peru’s winemaking district from grape brandy which is used in typical Peruvian cocktails such as the pisco sour (Peruvian brandy, lime juice, simple syrup, whipped egg white and bitters) or pisco punch (with lemon juice and pineapple syrup). Another typical Peruvian beverage you’ll have a chance to taste is chicha morado, high in antioxidants and served with or without alcohol, made from maiz morado, the deep purple Peruvian corn, blended with pineapple and green apple juice, tinged with warm spices including cinnamon and cloves; it’s refreshing, revitalizing and unusually delicious.
Entertainment will include a fashion show, live salsa music, and a dance party to encourage guests to experience Peru with all of their senses. The fashion show will feature clothing made from native Peruvian alpaca wool, created by designers and manufacturers from Cusco-Peru, a social project that promotes business for economic development of poor areas in Peru. The work of bridal gown and formal attire designer Aurora Lucero from Aurora Lucero Atelier in Lima will also be featured.
Peru is the second leading producer of quinoa worldwide, with increasing production and export, but there are still impoverished communities that lack the technology to access this valuable grain, communities that need financial support to acquire the skills and machinery to facilitate its production. That is why Peru Agribusiness Association, Inc. ("PAA") a nonprofit organization established in the United States to promote global investments in Peru's untapped agricultural and aqua cultural industries, is organizing this event, as further acknowledgement of the International Year of Quinoa. Part of the proceeds raised from ticket sales will be donated to Sierra Exports, to boost quinoa production for Coyana a rural community of Cabana in Puno, Peru.
The mixture of cultural traditions is also strongly felt in a wide range of fields including art, fashion, and music. This event will celebrate this variety, while introducing the world to the best that Peru has to offer.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.