modern peruvian cuisine

The one thing about attending an event at the James Beard House is the endless creativity and inspiration unleashed by each chef starting with the event’s menu and the unique selection of food and wine pairings, the use of exotic spices and flavors, to the way in which they plate each dish. This modern Peruvian dinner was hosted by Jean Paul Desmaison of La Cofadia (Coral Gables, FL). Who would have thought that goat cheese ice cream would be so delectable? And the very idea of saving the lobster shell to use as an adornment for my seduction meal will be remembered.

Rooted in one of the world’s oldest cuisines, Jean Paul Desmaison’s modern Peruvian cooking reflects the ancient culinary traditions of his Latin American homeland and his classical French training, all wrapped up with a dash of contemporary American flair. Take a look at this slide show to witness modern gourmet Peruvian splendor.
By the way –Breaking News: Check out the newly designed James Beard Foundation’s web site. Great Job!

Hors d’Oeuvre
Peruvian Corn Anticuchos with Huancaina Sauce
Scallops Bloody Mary
Slow-Braised Pork and Grapes with Pisco
Champagne Gosset Brut Excellence NV

Dinner
Peruvian Ceviche with Spicy Lime Juice-Marinated Lemon Sole, Octopus, and Shrimp
S.A. Prüm Wehlener Sonnenuhr Kabinett Riesling 2005

Piquillo Peppers Stuffed with Beef, Pork, Peanuts, and Raisins with Creamy Rosemary-Parmesan Sauce
Marchesi di Barolo Ruvei Barbera d’Alba 2004

Risotto del Cofrade
Peruvian Yellow Chile Risotto with Sautéed Florida Lobster Tail
Jean-Luc Colombo La Belle de Mai Saint Peray 2004

Duck Confit with Couscous and Black Currant Gastrique
Grand Clos Finca El Puig 2001

Goat Cheese Ice Cream with Port-Sautéed Berries and Balsamic Reduction