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Gastón Acurio Jaramillo (born October 30, 1967) is a Peruvian chef and ambassador of Peruvian cuisine. He owns several restaurants in various countries, and is the author of several books. In Peru, he is the host of a television program and contributes to culinary magazines. [1] [2]
Gastón Acurio has proposed plates like trucha marinada con blinis de achira, lomo de atún con crema de arracacha and quinua rosada. Achira is a tubercle that comes from the Amazonian forest. It was cultivated and used by pre-Inca cultures like the Chavín, Nasca and Paracas cultures.
This is a list of restaurateurs.A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.
Here are the North Carolina Department of Health’s restaurant and food stand inspection scores for Gaston County conducted Jan. 15 through Jan. 26, 2024.
In his book Ceviche Power (2015), [51] Gaston Acurio documents the different nuances through the tour of the ceviche route through Tumbes, Piura, Lambayeque, La Libertad, Ancash, the Lima coast, Lima, Ica, Arequipa, Moquegua and Tacna. This great diversity has motivated different chefs to create new types of ceviches.
Cody Nason, director of service, has a life force this restaurant needed. His job includes overseeing the beverage program, which understandably highlights pairings to best complement Kahn’s one ...
Garbage plates, combining macaroni salad, meat sauce and other intriguing toppings, are a popular menu item in Rochester, New York. The owner of local restaurant Dogtown says they're in high demand.
Tallarín saltado is a Peruvian dish that is found in chifa cuisine. The name of the dish comes from the word "stir-fry" (saltear), in which the food is fried over high heat in small pieces. [1]