Ricardo Zarate and his team in the James Beard kitchen
Uni and Leche de Tigre Shooters
Scallops with Ají Amarillo Aïoli and Wasabi Peas
Sangrecita Crostini with Morcilla, Huancaína, and Jalapeño Salsa Criolla
Peruvian Bouillabaisse with Dungeness Crab and Raw Quail Egg
Charred Shrimp Tartare with Spot Prawns, Wasabi–Soy Dressing, and Rice Crackers
Alpaca Carpaccio with Liquefied Potatoes, Ají Amarillo Dressing, and Truffles
Peruvian Paella with Seafood and Salsa Criolla
Braised Beef Short Ribs with Twice-Cooked Potato, Jalapeño Salsa Criolla, and Huancaína
Chef Zarate plating his Estofado de Carne
Vanilla–Pisco Flan with Strawberry Reduction and Maldon Sea Salt
Dinner

Peruvian Panache

Ricardo Zarate

Mo-Chica, Paichẽ​, and Picca, Los Angeles

Epicureans across the country predict that Peruvian cuisine will prevail as the hot new trend—and Los Angeles–based Ricardo Zarate, recently named one of Food & Wine’s Best New Chefs, is doing his part to ensure it. Experience the buzz firsthand at the Beard House with an irresistible menu steeped in the bold flavors of Peru.

Even photos taken by Tom Kirkman. 

MENU

  • Hors d’Oeuvre

    • Uni and Leche de Tigre Shooters
    • Scallops with Ají Amarillo Aïoli and Wasabi Peas
    • Sangrecita Crostini with Morcilla, Huancaína, and Jalapeño Salsa Criolla
    • Portón Pisco Sours
  • Dinner

    • Chupe de Cangrejo
    • Peruvian Bouillabaisse with Dungeness Crab and Raw Quail Egg
    • Bodegas Dios Baco Manzanilla Sherry NV
    • Charred Shrimp Tartare with Spot Prawns, Wasabi–Soy Dressing, and Rice Crackers
    • Condes de Albarei Albariño 2011
    • Alpaca Carpaccio with Liquefied Potatoes, Ají Amarillo Dressing, and Truffles
    • Conde de Valdemar Rioja Reserva 2006
    • Arroz con Mariscos
    • Peruvian Paella with Seafood and Salsa Criolla
    • Catena Chardonnay 2011
    • Estofado de Carne
    • Braised Beef Short Ribs with Twice-Cooked Potato, Jalapeño Salsa Criolla, and Huancaína
    • Catena Malbec 2010
    • Vanilla–Pisco Flan with Strawberry Reduction and Maldon Sea Salt
    • Taylor’s 10-Year-Old Tawny Port NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 04.27.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

August 2014

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New Orleans Mon, 08.04.2014
 
Washington, D.C. Mon, 08.04.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Mission Gem Tue, 08.05.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Jersey Summer Bounty Wed, 08.06.2014
 
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Rustic Farmhouse Rendezvous Mon, 08.11.2014
 
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The Rich Table Tue, 08.12.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Enlightened Eaters Wed, 08.13.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Bangkok or Bust! Thu, 08.14.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Wailea, Maui, HI Fri, 08.15.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Wailea, Maui, HI Fri, 08.15.2014
 
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Along the 38th Parallel Mon, 08.18.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Renegade Wine Dinner Tue, 08.19.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
Beard on Books Wed, 08.20.2014
 
Memphis Style Wed, 08.20.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
The Art of Modern Japanese Thu, 08.21.2014
 
Greenhouse Gallery Tue, 07.01.2014
 
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JBF Kitchen Cam