One of the most beautiful aspects about living in New York is that before leaving on a trip to a foreign country, no matter how remote or exotic, I can find the food of that place being prepared in much the same way as I would find it in that country. Before heading to Trinidad and Guyana and having minimal knowledge of the food from either of those countries, I did a google search for Trinidadian or Guyanese Roti shops. Surprisingly, a half dozen popped up within a few miles of my apartment in Brooklyn. Ali’s T&T was the closest, and from what I could tell, one of the most recommended. Roti is a rather strange concept to many when thinking of the food of a Caribbean Island or South American country.
Lima, Peru’s annual food festival, Mistura, is currently under way in the Parque de la Expocision. This year’s event has attracted the likes of culinary icons like Ferran Adria of El Bulli and Rene Redezipi of Copenhagen’s Noma. Regardless of the big names and special decrees issued to the world, the more than 300,000 attendees come for the food.
Jet Blue’s $800 million Terminal 5 at New York’s Kennedy airport is what might be the holy grail of American airport dining. Most of the typical fast casual chains and fast food regulars – only Jamba Juice and Dunkin Donuts appear – are missing, but in their place are many carefully chosen restaurants whose menus were designed by prominent New York chefs and independent restaurateurs.
Mistura is Lima, Peru’s annual gastronomic festival. Now in its 3rd year, the festival is running for longer and attracting bigger names than in its previous incarnations.
It’s about time Gastón! Peruvian celebuchef Gastón Acurio will open a branch of his La Mar Cebicheria in New York sometime between March and May of 2011, as reported by San Francisco Weekly and later confirmed by Peruvian web portal Terra. The 8,000 square foot location is already chosen, on Madison Avenue and 27th street, near Madison Square Park.
To understand Pisco Porton, you must first understand Mosto Verde Pisco. Pisco Porton is probably the most highly anticipated pisco to hit the US market in the past few years, amid a slew of other new Peruvian pisco brands. It’s crafted by Master Distiller Johnny Schuler (considered a top pisco expert in Peru) at Hacienda la Caravedo in Ica (the oldest distillery in the Americas). It is the only pisco readily available on the US market to be Mosto Verde.