Andina will present a five-course Peruvian dinner and wine seminar for you. Each course will represent one of the cuisines of Peru: Peru/Lima, Japanese, Chinese, Andean and Italian. Each course will be paired with a wine from South America, and detailed descriptions of each course and its paired wine will be offered during the class.

Chef Castañeda is the winner of Peru’s first National Culinary Competition in 2000 and a protégé of renowned Peruvian chef Coque Ossio with whom he apprenticed at Les Bistrot de Mes Fils before together opening the popular Tai (Lima) and acclaimed MAP Café (Cuzco). In 2005, Chef Castañeda set out on his own as Chef of the exclusive Poissonnerie at the Orient Express Miraflores Park Hotel. During his 15 years of experience, Chef Castañeda has worked with Bernard Alain, Daniel Hebet, Michael Raas and Marco Alban, all of whom have praised his unique sensibility, authentic touch and creative versatility within the kitchen. Andina is proud to host him as an inspiring leader of our cooking team.

Novoandino

 Conchitas a la Parmehuanca

 Diver scallops marinated in lime juice served on the shell in a ‘huancaina’ sauce and gratín of parmesan cheese

 

 Criollo

Triologia de mini causitas

 Miniature causas in three flavors: crab and rocoto, octopus and spinach, chicken and avocado with ají amarillo

 

Nikkei (Japanese- Peruvian)

 Tataky de atún con hilos de pepino y salsa de rocoto y soya

 Thin slices of seared ahi tuna

served with a sauce of rocoto and soya

over a bed of cucumber en julienne

 

 Chifa (Cantonese- Peruvian)

Langostinos enrollados en masa wantán en salsa agridulce picante de inka cola y ají Amarillo

 Crisp fried prawns served with a typical ‘chifa’ sauce

  

Italiano

Ensalada tibia caprese

Crispy mozzarella, tomato confit, fried basil leaves

and mayonnaise of Andean herbs