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
  • 212.627.2308
 
 
 

April 2013

S M T W T F S
31
1
2
3
4
5
6
 
 
Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
7
8
9
10
11
12
13
 
Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
14
15
16
17
18
19
20
Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
21
22
23
24
25
26
27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
28
29
30
1
2
3
4
 
 
Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam