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Social Partnership Dance Foundations II

Peruvian cuisine is so diverse and clearly distinct across its three main regions—coast, highlands, and rainforest—thus presenting visitors with great meals that are complex in flavor, at times spicy (in the American sense), and always homey and abundant. Being mostly a country of mestizos, Peruvian food has honored its Andean and Hispanic roots as well as its Chinese, Italian, and Mediterranean influences. It is a family ritual prepared with care, patience, and alongside a glass of cold Cuzqueña (/kUskEña/) beer or a good Pisco Sour. 


Join Vanessa Rouillon, a Peruvian national, as she uses family recipes to demonstrate how to prepare a full Peruvian meal, consisting of a staple Peruvian cocktail, two courses, and a dessert. The meal includes a Pisco Sour as an aperitif, a beverage blending Pisco–a Peruvian distilled spirit made of grapes– with lime juice. Dishes include an entree (entrada)–a Causa Peruana, a cold Peruvian yellow-potato pie filled with avocado and shrimp; and a main-course (plato de fondo)–an Ají de Gallina, a shredded-chicken stew seasoned with Peruvian yellow peppers. Both dishes are prepared with Peruvian potatoes. Notably, few folks know that there are about 4000 varieties of potatoes in Peru; perhaps, even fewer know that this tuber is native to the Peruvian Andes, that the Incas tamed its underground stems and made it edible. The potato is, arguably, Peru’s contribution to the world’s nutrition; but it has yet to be recognized that way. Finally, the meal ends with a dessert (postre)–a Suspiro de Limeña (a Limeña’s Sigh), a two-layered mousse made of caramelized milk (manjar blanco), per our Spanish tradition, topped with a thick port-meringue.


During our time together, we will also learn about the historical and national importance of the ingredients we will be using and about the country itself, which celebrated its Bicentennial since Peru’s proclamation of independence from Spain on July 28, 1821.



 

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