Inspired by the many amazing products that Peru has to offer, this brightly-colored, refreshing salmon special reflects the summery tastes it has to offer. The salmon is cooked a la plancha [grilled on a metal plate] and served over quinoa with asian pear and apple salad. To top it off: super fresh and raw, red and yellow beets, radishes, yuzu (an East Asian citrus fruit), and olive oil. A chicha morada (typical Peruvian beverage) reduction and lemon gel are added to the plate to round out all the flavors and complete the dish.
“Perú Sabe: Cuisine as an Agent of Social Change” is an upcoming documentary featuring world-renowned chefs Ferran Adrià and Gastón Acurio who join together to show how new recipes and culinary education/human development is progressing in Perú through gastronomy. The documentary explores how food can bring people together from all around the world to create social change. As Gastón Acurio explains, “The power of cuisine is finally used not only to cheer up the people who eat the food, but mostly, to transform the lives of the people who surround it.”
The documentary will be released in the Fall of 2012. Can’t wait.
Alinea’s Chocolate Finale dessert is one fit for a table, literally. As a large sheet of grey silicone is draped over the diners’ table, servers gather around the table and place small bowl after small bowl of nougats, chocolates, sauces, herbs, and other sweet delicacies around the table. The servers step away as the chef walks out and approaches the table. The chef then begins to paint and create a dessert masterpiece right before the diners’ eyes.
Here are a few photos of the Catedral Metropolitana do Rio de Janeiro (Metropolitan Cathedral) where Gionia took us on our trip to Brazil this past summer. The church was built through the 1960s-1970s in honor of São Sebastião, the patron saint of Rio. Outside it reminded us of some sort of conical space craft… a ‘modern art’ style of cathedral. Inside, its massive stained glass windows bring a magical warmth and color to the space. It’s a must-see when you’re in Rio!
A few weekends ago we attended Ferran Adria’s book signing for his latest: The Family Meal. I’ve been interested in this book since I first learned about it… remembering the perfectly timed, 20 minute meals together in the dining room of El Bulli. It was something the team took seriously in principle – but the food itself was very down to earth. Like the food you’d eat at home, with family. It’s an idea I instill here at Sushisamba, too.
Photography: Jeff Carvalho/Selectism.com
At the signing Ferran shared his thoughts on knowledge, cooking, learning, Spain and the culinary world through Spanish eyes. He commented on the world’s fascination with the idea of sharing – constantly, informally and as much as possible (read: Twitter generation). It’s a global way of being that has influenced cuisine and instigated the dawn of a new culinary style: the gastropub.
For The Family Meal Ferran and his team began re-thinking the idea of staff eating. They didn’t want to serve frozen items – they wanted nourishing food that everyone could enjoy. Ferran noted that while he loved offal and tripe – these weren’t ingredients that everyone would be excited about. Together they began thinking of family meal ‘menus’ in the same way you’d plan a collection of recipes and organized dishes for restaurant guests. In this way, family meals became both thoughtful and more efficient. The cook book is truly the family meal – meals for home – because the recipes are practical, cost-conscious and supportive of more ‘universal’ tastes. As Ferran summed it up, “It’s a social book.”
We officially launched a gunkan section on Chicago’s menu! I’ve been interested in gunkan-maki since Timon’s and my visit to Peru last year. Gunkan, which mean ‘battleship’ in Japanese because of the way they look, are a Japanese tradition (usually filled with uni and ikura), but they’re being made in Peru in interesting new ways. Building from this concept, we’re taking our own approach – combining unique, fresh ingredients for awesome flavor.
Wagyu with quail egg yolk, potato paille and sea salt