A fun group of 9 folk (10 were planned, but one person had to cancel last minute due to sudden illness) from the UK, Germany, and the US.

Tigerfish Ceviche – Brazilian tigerfish (here called surubí, a freshwater fish), cured in lime juice, fish sauce, ginger, salt and pepper. Mixed with red onion, fresh corn, tomato, limo chilies, and cilantro, and topped with fried giant corn kernels.

Bodega Chandon Rosé

Pea Soup – Split and fresh pea soup flavored with tomato, ginger, onion, garlic, green chilies, and coconut milk. About half of it pureed and then added back into the soup to give it a thicker texture. Drizzled with coconut milk and basil oil.

Catena Zapata “Nicasia Vineyards” Viognier 2021

Egg Yolk Ravioli, Garlic Chive Butter – Large semolina ravioli filled with ricotta and pecorino cheese flavored with lemon and lime zests and a splash of local grappa, salt and pepper. Topped with an egg yolk. A brown butter sauce with lots of nira, or garlic chives, pistachios, garlic, and plenty of cracked black pepper.

La Liga de Enologos Criolla Rosado 2021

Steak “au poivre”, Potato Ajiaco – Tenderloin steaks crusted with black, white, green, and pink peppercorns, cumin seeds, and coarse salt, pan-roasted to medium rare. Topped with a flour thickened pan drippings sauce with a touch of beef stock, sweet wine, and lots of green onion. Accompanying, an “ajiaco”, of potatoes cooked in cream flavored with yellow and red dried chilies, garlic, and huacatay (Amazon black mint), finished with a nice melty cheese.

Lagarde “Teia” Cabernet Sauvignon/Cabernet Franc 2020

Gorgonzola Cheesecake – Walnut cookie crust, topped with our homemade cream cheese filling mixed with gorgonzola. Topped with strawberries and walnuts roasted with fruit syrup and vanilla.

Salentein “Late Harvest” Sauvignon Blanc 2020