Dear Friends, Please join us in Venice for a lot of Peru and a little Dirty South. We begin with Choros a la Chalaca, mussels Limeño style, served cold with lemon, chilis, tomato, and red onion and Palomas. Next is a salad of pig ears cooked sous vide and later deep fried, grilled (not fried) green tomatoes, and a mix of winter greens. Mackerel Escabeche, fish preserved in vinegar and the Peruvian pepper aji panca, with tomatoes, onion, and yucca follows. For our main, we’ve chosen Locro de Zapallo. Popular throughout The Andes, this spicy stew of winter squash, cheese, and the Peruvian pepper aji amarillo will be garnished with quinoa falafel and turnip greens. And for dessert: Coconut Chess Pie. Beloved by Southerners, this mix of butter, sugar, vanilla, and cornmeal gets a tropical twist with the addition of coconut. It’ll be joined by vanilla bean whipped cream, naturally. Nos vemos. Danielle and Pablo