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Spring 4-Course Peruvian Popup, a Plant-Based Dinner

Inner Southeast, Portland
SOLD OUT

$40.00

Pop-up space
Provided,Available for purchase
Banquet (20+ Guests)
peruvian, vegetarian, vegan
Gluten Free, Vegan, Vegetarian
In-Person
Let me introduce you to the wonderful cuisine I grew up with. Inspired by Spring, this meal will featured fragrant flavors and colorful textures... A portion of the proceeds will be donated to Rose Haven, a Portland local non-profit organization who serves women and children experiencing the trauma of abuse, loss of home and other disruptive life challenges. Live music by Ch'aska Quillo.

Menu detail

Papa Rellena
Small Plate
(Spanish: stuffed potatoes) are the most popular type of croquettes in Latin American countries such as Chile, Puerto Rico Cuba, Colombia, Peru, and the Caribbean. The first recorded Latin American recipes were printed in the late 19th century, during a time when French cuisine (among others, e.g. Italian) was influencing those of Latin America.
Salpicón Salad
Appetizer
Meaning "hodgepodge" or "medley" in Spanish, Salpicón is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. In the case of Peruvian Salpicón, it's a green salad topped with a mayonnaise-based chicken salad. Chef Ant will be making a plant-based version of this spring dish.
Arroz Sin Pollo
Entree
This arroz con pollo dish is one of the favorite staples of Peruvian cuisine, whether it’s prepared with duck - which is traditional in northern Peru – or with chicken. It’s delicious and has many variations. It can be made with grainy rice or similar to a risotto and, even though it’s green and has a lot of cilantro, it has a subtle taste. Chef Ant will prepare a plant-based version of this rice dish.
Suspiro De Limeña
Dessert
A dessert whose name means "the sigh of a woman from Lima," must be something special. Suspiro de limeña is a classic Peruvian recipe, quite unusual and delicious. The bottom layer is made of manjarblanco (known in other countries as dulce de leche). The top is a sweet, stiff meringue made with port wine. The combination is rich, sweet, creamy and might just make you sigh with contentment.

Add-ons

Inca Kola Lemon Verbena Peruvian Soda (can)
$2.00
Beer
$5.00
Chicha Morada Purple Corn Drink (pitcher serves 4)
$5.00
White Wine
$8.00
Red Wine
$8.00

Spring 4-Course Peruvian Popup, a Plant-Based Dinner

Inner Southeast, Portland
(Exact Address will be shared upon purchase.)