From Chef Jeff across the Pond: TACU-TACU! black beans, rice with chili, plantains and fried egg. Garnished with spring onion, pickled onion and a fresh wedge of lime.
According to The Peru Guide, Tacu-Tacu is a prime example of Afro-Peruvian cuisine. Today the dish is prepared a la minute in many different styles around Lima.
ring, ring ring..
SS is calling you from London! Come visit!
We’re here in London!! – counting down to the opening later this month. Mere forced me to post this photo (Koji took it). As you can see, SS London has some awesome views of The City – and the Gherkin building, our neighbor. We’re here in London – counting down to the opening later this month. Hope to post some shots of the kitchen later this week… Stay tuned.
From Guillermo at SSpark:
Since all of the chefs have been sharing ideas, I took inspiration from a recent London tasting. Chef [whose-name-can't-be-revealed-yet] ‘deconstructed’ a feijoada, a classic Brazilian stew made from pork and beans. Here, I’ve taken his execution of pork tail (braised and then pan-seared for a ‘crust’ on the outside) and added some interesting texture to the dish with the creaminess of kabocha purée and the crunch of edamame. The black bean salad serves as a refreshing balance.
A sneak preview just for our blog readers! Here’s a few top-contending dishes from our last pre-London tasting. These ones move on to the finals…
Cured Scottish Salmon with aioli negro, green apple and avocado oil.
Queen Scallop Ceviche with sweet potatoes, peruvian corn and red jalapeño
Ika Seviche with grapefruit, palmito and gooseberries
Pickled Mackerel with aji amarillo, kabocha, pumpkin seeds and celery
