Here’s a virtual taste of Chef Cesar Vega’s (SUSHISAMBA Dromo) newest side dish – Quinoa Chaufa – coming to all SUSHISAMBA locations this month. Red quinoa, chopped baby carrots, pickled fresno chilies, fried sweet plantains – chaufa style…
“It’s a marriage of Peruvian and Japanese cuisine- keeping my vegan friends in mind.” – Cesar
Today is Peruvian National Independence Day! We’re celebrating this meaningful holiday at SUSHISAMBA strip with a dish by Chef John inspired by Peru’s national flag! Feliz 28!!! ¡buen provecho!
Source: CIA Factbook
So we caught up with pastry chef Jerome Guerlet who is traveling across the nation with a new dessert program for all SS locations! (You can check out the new menu at SUSHISAMBA Miami, Coral Gables and both NYC locations so far). Peach Tiradito is a new summer dessert that he created. Here’s his inspiration:
My Peach Tiradito is connection between the Kitchen and Pastry. My first idea for this came from the hot kitchen – the technique and simplicity of beef carpaccio or salmon tiradito. The thin, precise cuts used for these plates is exactly what I applied to my peaches. I use black pepper for seasoning because the peaches work so well with the freshness of the black pepper. I also thought about the aroma of fruits from summer and to develop a “punch” of flavor to poach my peaches. To bring the creation full circle, I used coconut and lime to make it very fresh and light – like a tiradito. For me, the Peach Tiradito encompasses SUSHISAMBA, seasonality, culinary technique, texture and most importantly – passion.