New York’s “Fusion Night” gastronomy fair set to start on November 6 this
year, is expected to enable attendees to catch a taste not only of the best of
Peruvian and Mexican food. The meeting will also enable them to learn about the
both countries’ Gastronomy History.
The tasting
session will be hosted by well-known chef Emmanuel Piqueras Villaran, who is a
trained and experienced researcher onNovoandina (Novo-Andean) food. The Peruvian cook is host of the “Sabor & Fusion” TV show, which runs on Canal
Sur Peru network.
The
gourmet chef has taken part in several activities promoting the country’s
dishes and ingredients. In 1997 he served as an advocate for Peruvian native
products such as Quinoa, Kiwicha, Tarwi, as they were introduced into the
high-level gastronomy world. Piqueras has cooked in
Spain and the US. He currently lives in New York, where he runs a restaurant
specialized onNovoandina food, mixed with a special
Mediterranean touch.
Entrepreneurs,
diplomats, gourmet chefs, ingredient importers, cooking journalists and food
lovers will also be able to enjoy magnificent fusions, as well as new versions
of Peruvian and Mexican Cuisines.
Attendees
to “Fusion Night” will be allowed to taste the most recognized Peruvian dishes,
such as: Aji de Gallina, among others.
Peruvian
Cuisine is the outcome of the coexistence of diverse people, whose ancestors
settled in Peru throughout time. Among those groups are: Indigenous, Africans,
Europeans, Arabs and Asians. Currently, there are at least 500 restaurants in
the US offering Peruvian food.
