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Taste of Ecuador and Peru

Humberto Guallpa

Sunday, March 5, 2017 from 5:30 PM to 7:30 PM (EST)

Taste of Ecuador and Peru
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Ticket Information

Ticket Type Sales End Price Fee Quantity
RSVP Mar 5, 2017 $75.00 $0.00

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Event Details

Prueba de la Gastronomía Ecuatoriana-Peruvian 

Cooking from our roots! Presenting food from my country, Ecuador, Chef Humberto Guallpa, Peru, Chef Diego Sanchez, With lots of passion and love crafting our own culture. 

Six Courses Tasting Menu
From la Sierra a la Costa, from the sea to the mountains "Andes"
Come taste and have fun!

Amuse 
Chupe de Camaron
aji panca, fermented rocoto, seaweed crisp 

First Course 
Roots and Vegetables
steam and dry beet carpaccio, concha negra, melloco 

Second Course
Trucha Asada en Lena Natural
caldo de vagre, quinoa, avocado

Third Course
Fanesca
ingredient of tree regions, salted bacalao

Fourth Course
Guatita in Peanut Sauce 
Aji amarilo, ecuadorian barely rice, platano

Intermezzo
Canelaso

Fifth Course
Cuy
llapingacho (salt-ash), salsa de pepitas, salsa criolla

Acentador 
Chilcano
Inca Kola, lemongrass, Pisco

Sixth Course 
Suspiro Loco
Guanabana mousse, galleta de chirimoya, hot chocolate (Republica del Cacao)

$75 per person (Fee, Tax, and Gratitude INCLUDED)
*Beer, wine, cider and cocktails are available

Have questions about Taste of Ecuador and Peru? Contact Humberto Guallpa

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When & Where


Jimmy's No. 43
43 East 7th Street
New York, NY 10003

Sunday, March 5, 2017 from 5:30 PM to 7:30 PM (EST)


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Organizer

Humberto Guallpa



HUMBERTO GUALLPA                             

Executive Chef                     

 

Humberto Guallpa showcases his culinary knowledge and personal style by creating exquisitely tasty and aesthetically appealing dishes that seamlessly blend Latin and Chinese cultures.  

 

Chef Humberto’s most recent projects included Calle Dao, a Cuban-Chinese restaurant in Midtown Manhattan; Play, the sultry restaurant at the Museum of Sex; Vandaag, the Nordic-inspired restaurant which received two stars from the New York Times; and Sag Harbor’s Page @63 Main, where his cuisine was inspired by the local farms on Long Island. Prior to that, he worked at perfecting his craft alongside many of New York City’s top-rated chefs, including Mario Batali, Marco Moreira, Paul Zweben, Larry Forgione, Marcus Samuelson, Rocco Dispirito, Julian Alonzo and Franklin Becker.  He also worked as a stagiaire in some of the country’s finest kitchens, including New York’s Per Se and Eleven Madison, Chicago’s Alinea, and Guy Savoy in Las Vegas.

 

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