Como Sur | South American Gastronomy

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Docs: Thinking Inside The
Box, The IK Experience

[Lima Pop-Up]

Yunta Pop-Up Will Unite Bolivia
And Peru During Mistura

[Patrick Hieger]

Bogotá Wine and Food: The
Day After Observations

 

Cuisine & Vins Back This Thursday And Friday In Buenos Aires (ES)

By Patrick Hieger

[Cuisine & Vins]

[Cuisine & Vins]

This Thursday and Friday in Buenos Aires, the city’s longest-running gourmet food festival, Cuisine & Vins, will once again take over the Plaza Hotel Buenos Aires for two days of delicious wines, spirits, gourmet products, and much more.  Now in its 30th year, this year’s edition promises to be better than ever, featuring never before seen wines, culinary chats with leading chefs, and a grand tasting of the best high-end products that Argentina has to offer.

Cuisine & Vins will take place September 4 and 5 at the Plaza Hotel Buenos Aires, from 17:00 to 22:00 each day.  Tickets start at AR $190 and can be purchased here.  Check out the promotional video and then get your ticket.  Salud!

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Rafael Osterling On Colombia, Peru, and the Importance Of Leaders

By Patrick Hieger

[BWFF]

[BWFF]

As the first panelist at this year’s edition of the annual Bogotá Wine and Food festival, Peruvian chef Rafael Osterling basically set the running tone for the entire event.  He already owns two restaurants in Bogotá and said he’s been coming to the city since the 80′s, but definitely feels that there’s still many changes that need to happen before the city can become a true culinary capital of South America.  He’s also quite proud of Peru and what the country and its cuisine have managed to accomplish by spreading so quickly to the world.

After his panel, we wanted to catch up with Osterling and have him elaborate a little more on not just Colombia, but Latin America as a whole, and what it will take for the region to become what many are hoping will be the next ground zero for first-rate world cuisine.  Always full of smiles, but ready to speak his mind and tell the truth, Osterling is passionate about his country and its cuisine, first and foremost.  Read below for a slightly different take on Peru, the future of Colombia, and the power of Mexico. 

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Watch Chotto Matte’s Jordan Sclare Cook Nikkei In London (ES)

By Patrick Hieger

[Crane.TV]

[Crane.TV]

Although chefs like Virgilio Martínez and Martin Morales have brought the bold, acidic flavors of Peruvian ceviche to the London dining scene, that’s not the only facet of the country’s cuisine that’s making waves in the British capital.  Chotto Matte is a Nikkei-focused restaurant in the heart of London led by chef Jordan Sclare.  As one of the early pioneers in bringing a different facet of Peru’s cuisine to the UK, Chotto Matte has quickly became a favorite among locals and travelers to the city alike.  In this video, watch Sclare talk a little bit about Nikkei cuisine, then prepare tempura prawns in huacatay sauce.  If you can’t be at Mistura all next week, you can bring some of the Peruvian flavors home.

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What’s Going On

La Xarcuteria | Bogotá, Colombia [Patrick Hieger]

La Xarcuteria | Bogotá, Colombia [Patrick Hieger]

Like Drinking Wine, Interacting With A Sommelier Should Be Stress Free [Miami Herald]
Want To Avoid That Wine Hangover? [Food & Wine]
The “Hot List” Of World’s Top 10 Countries [Yahoo]
Best New Way-Out-There Hotels [Condé Nast Traveler]
Restaurants Worth A Plane Ride [Four]
NYC Somms Go To Battle For The Love Of Chilean Wine [Wines of Chile]
Maido: Un Japonés En Lima [Correo]
Miga Recupera 100 Alimentos Olvidados De La Cocina Local [La Razon]
8 Perfect Cafes in Cusco [Amber Spire]
Try Making This Simple Mouthwatering Cazuela Recipe [Select Latin America]

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Talking Food, Colombia, and Identity With Dominique Crenn

By Patrick Hieger

[BWFF]

[BWFF]

Dominique Crenn’s talk last Thursday as part of the Bogotá Wine and Food fest was, perhaps, the single best panel of the entire festival.  She basically gave over the microphone to the crowd, and got a conversation going about Colombia, pride in tradition, and how the young cooks in the crowd can be the change in the country’s future.  The general consensus was that it is a lack of pride that’s missing, not just in food traditions, but in the chefs themselves.  By the end of the conversation, though, it was clear that each and every culinary student, chef, food-lover, and Colombian in the room was eager to get going on a new path to make a difference.

Afterwards, we took a few minutes to expand on Crenn’s chat, and dig a little deeper into her philosophies on food, and how important it is.  Even as an adopted native of the United States, she knows that no country is perfect, and that our food systems need to change.  Read below for the interview, and maybe you’ll find some inspirational nuggets in there for yourself. 

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Bogotá Wine And Food: The Day After Observations

By Patrick Hieger

[Patrick Hieger]

[Patrick Hieger]

With a five-course brunch and an inspired new look outlook on where Colombia can head as a leading culinary force in South America, the fourth annual edition of the Bogotá Wine and Food fest officially came to a close yesterday.  Over the course of five days, guests of the various talks and cooking events throughout Bogotá were given a strong dose of perspective from national and international culinary professionals on just what Colombia needs to become the next hot spot for destination dining on the continent.  Next year’s festival will undoubtedly bring even more talent from around the world, and Bogotá will have spent an entire year pushing ahead, offering more great restaurants and gastronomic highlights to explore.

The main highlight of the closing weekend was the street food festival that featured local restaurants and chefs, as well as invited talent cooking up traditional Colombian dishes and innovative new takes on local ingredients.  Chefs jumped from one booth to another to help out as lines grew longer with happy guests coming back for seconds.  Live musicians punctuated the laughter, the happy sighs after delicious plates, and the camaraderie that the wide variety of chefs shared as they helped to support Colombia and its incredible larder.  And the food was some of the best of the entire event, little bites bursting with a variety of flavors new and old.

With every cooking event nearly sold out for five days (two turns of the closing brunch were packed full), Bogotá Wine and Food certainly did its job of raising a huge amount of money for the Fundación Escuela Taller.  Although a few of the big names that were expected to arrive dropped out at the last minute, the success of this year’s festival will undoubtedly allow it to become bigger and better next year, assuring that the lineup of speakers will be top notch.

Below, some observations on the five days of the festival:

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Docs: Thinking Inside The Box, The IK Experience (ES)

By Patrick Hieger

[Laurent Lhomond]

[Laurent Lhomond]

As food-lovers, chefs, press, and many more begin to sidle into Lima this week in preparation for this year’s Mistura, as well as the second edition of the Latin America’s 50 Best awards, restaurants are gearing up for an onslaught of diners that won’t stop for nearly two weeks.  One restaurant that will be tops on everyone’s list to try is IK, the new kid on the block that’s been gaining all sorts of attention for their inspired, innovative, and ultimately delicious cuisine.  We told you their story a couple of months back, which has gone from tragedy to bringing a family closer together than ever.  Now, you can hear from Franco Kisic himself about just what makes the restaurant tick.  Watch and listen as Franco talks about the importance of each and every individual working in the restaurant, to what the provocative design means to the dining experience.  Then, if you can, try and make yourself a reservation.  IK is an absolute must for any visit to Peru.

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Chile’s Best Empanada For 2014 Now Has A Name

By Colin Bennett

[Colin Bennett]

[Colin Bennett]

September is here, and the entire nation of Chile is already planning for the mega eat and drink fest which is Independence Day on the 18th of September. Nothing could be a more proper celebration of Chile than eating a proper empanada.

There are many versions of the empanada, from fried examples in Venezuela to Argentina’s smaller and meaty treats. In Chile, the “real” empanada is called Pino and baked in an oven. It has beef, plenty of onion, ají de color, cumin, a hard-boiled egg, an olive, and is surprisingly filling. It’s the precursor to a Sunday lunch with the family and one of the country’s most beloved culinary institutions.

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