Como Sur | South American Gastronomy

Screen Shot 2014-10-22 at 7.18.14 PM

Basque Culinary Center Will
Study, Promote Ecuador

[JP Caceres]

JP Caceres: A Bolivian Bartender
With 'Extraordinary Talent'

[Laurent Lhomond]

Travel: Get Your German
On In Blumenau, Brazil

 

Here’s A Timelapse Of Brazil’s Massive (and Drunken) Oktoberfest (PO)

By Joanna Marracelli

[Laurent Lhomond]

[Laurent Lhomond]

This is the last week left to catch the Oktoberfest in Blumenau, Brazil.  Our travel feature this week offered tips on how to get the most out of your visit to the city.  To help get you in the mood, we assembled a montage of the parade along with some of the festivities happening inside the big tent.  It’s a celebration of Brazil’s largest population of Germans in an irresistible, festive atmosphere.  This is the biggest Oktoberfest happening outside of Germany, so if you are anywhere in South America, it’s the next best thing to going to the real one.  It also happens to be the largest street party outside of Carnaval.  So come and grab a beer, eat some currywurst and join the other revelers for one of the most festive celebrations of German heritage!

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

L.A.-Based Ricardo Zarate Is In Disputes Over His Own Restaurants (ES)

By Patrick Hieger

[Elizabeth Daniels / Ricardo Zarate]

[Elizabeth Daniels / Ricardo Zarate]

News came out on Tuesday that Peruvian chef Ricardo Zarate had been ousted from three of his own restaurants, for which he is both chef and owner.  When we reached out to Zarate for comment, he didn’t respond, and the reports that had been released weren’t entirely substantiated.  As of yesterday, the LA Times had managed to get in touch with one of Zarate’s principal investors, Bill Chait, who said the matter isn’t so black and white as original reports (i.e. “rumor-mongering”) had claimed.

Apparently, Zarate is now in legal dealings with investors on three of his restaurants, Mo-Chica, Picca, and Paiche, over the amount of time he’s actually cooking at the stoves.  According to Chait, “This is his issue to resolve. But he has to grow up to achieve all that he wants to achieve. These are his restaurants. There is no replacement for Ricardo.”

Zarate remains a key figure in bringing Peruvian dining to not only Los Angeles, but the United States at large.  In our interview with the chef a couple of months ago, he talked about the importance of bringing his country’s food to the masses.  Here’s hoping, for the sake of Peruvian cuisine and Zarate himself, that the issue can be resolved. 

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

Watch A Trailer For ‘La Epoyepa De Pebre’ (ES)

By Patrick Hieger

[Pebre]

[Pebre]

“We’re all part of a system that we need to protect.”  This has been the mission of Pebre, the group of Chilean cooks, restaurant owners, journalists, historians, and more, that have been aiming to protect and promote Chile’s culinary traditions since their inception nearly two years ago.  With food and Chile at the very heart of the project, Pebre has fed countless groups of people, helping those who lost everything in the devastating fires in Valparaiso earlier this year, serving up one of the biggest parties for Chile’s independence day that Santiago has ever seen, hosting summits to talk about the traditions and the advancement of Chilean cuisine, and countless other events.  And now, documentarian Jaime Landeros is making a film about them.

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

What’s Going On

Caruso | Curitiba, Brazil [Laurent Lhomond]

Caruso | Curitiba, Brazil [Laurent Lhomond]

Food Photography Tips For Instagram and Smartphones [Condé Nast Traveler]
La Despensa de Bolivia [Tiempo]
“La demanda está creciendo” [El Observador]
Buenos Aires, Argentina: City Guide [Suitcase]
The Insane Amount Of Work It Takes To Harvest A Grain Of Rice [Huffington Post]
Alex Atala: El Chef Que Hizo De La Hormigas Un Lujo [El Comercio]
To Burn Off A Soda, You’ll Have To Run 50 Minutes [NPR]
Chef Diego Oka Leads The Way To Fine Peruvian Dining In America [Food Republic]
How The Cup Of Excellence Determines The World’s Best Coffees [Eater]
5 Reasons The Craft Beer vs. Big Beer Debate Needs To End [FWx]

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

Five Michelin Stars Will Hit La Paz For The First Foro Internacional Gastronómco De Bolivia (ES)

By Patrick Hieger

[FIGAB]

[FIGAB]

At this point, it should be clear that Bolivia isn’t messing around with making sure that gastronomy becomes an important talking point in discussions of national pride.  After another successful Feria Tambo, which saw talent from every end of Latin America descend on La Paz, as well as the first-ever Encuentros dinner, which shed light on what fine dining could look like in Santa Cruz, the door has been opened for Bolivia to start the process of becoming the next hot spot for South American cuisine.  And when the first-ever Foro Internacional de Gastronomía de Bolivia hits La Paz for three days in November, bringing a total of five Michelin stars from across the globe to teach and inspire, there will be no turning back. 

Chefs Franco Chiarini (Italy), Edwin Winke (Holland), and Miguel Rocha (Portugal), will headline the first edition of the new Foro Internacional, which will aim to highlight local products while teaching new techniques.  FIGAB will be comprised of 12 different conferences, featuring the three invited chefs, as well as other chefs from Bolivia, France, and Peru.  While invited chefs will be teaching new techniques and encouraging young cooks to cook with local ingredients, they’ll also be learning themselves, in the hopes of bringing touches of Bolivian cuisine back to their own cooking. 

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

Watch ‘Another Tea?,’ A New York Times Short On Chilean Onces (ES)

By Patrick Hieger

[NYT]

[NYT]

For anyone that’s ever been to Chile, the practice of onces can either be one of pure delight, full of too many sweets, a lot of bread, and kettles full of tea, or a boring ritual that fakes like it’s not dinner and leaves you wondering how so many people can drink so much caffeine so late in the day.  For Chileans, onces is a rite, a necessary part of every day when the family comes together, stories are told, and a meal, albeit a small one, is served.  And for a group of ladies featured in the new New York Times short Another Tea?, onces is a once-a-month chance to catch up and tell stories, even if they’re the same ones, as a sign of friendship.

Watch Maite Alberdi’s take on the practice of onces, and how the monthly meeting for the last several decades has kept one group of friends intact since high school.  You’ll probably want a piece of cake afterwards.  And it might just make you call your friends.

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

Basque Culinary Center Will Study, Promote Ecuadorian Cuisine (ES)

By Patrick Hieger

[BCC]

[BCC]

Although ties between South America and Europe are already tight, as many of South America’s best chefs have trained in restaurants from Spain to France and beyond, Spain’s Basque Culinary Center is about to make those ties even stronger.  Diario de Gastronomía reports that for the first time ever, the innovative culinary school will create a department dedicated entirely to the exploration and promotion of Ecuadorian cuisine.  Regarded as one of a handful of mega-diverse nations on the planet, there won’t be any shortage of information or ingredients to cover.  ‘Catédra Ecuador: saberes y sabores’ will be focused primarily on the relationship between Ecuador and Spain, though the goal of the findings is to offer international use and promotion to Ecuador. 

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon

The White Rabbit Presents THUNDERDOME November 9 (ES)

thunderdome

On Sunday, November 9, Santiago’s The White Rabbit will present another installment of the beer dinners they’ve been doing with Beervana, bringing together chefs from around the city with some of the best craft beers available.  The November installment will be called Thunderdome, and promises to be a meal of epic proportions.  Thunderdome will bring together Manolo Aznar of Colamdo Café and Bakery, Rolando Ortega of Salvador Cocina y Café, as well as our very own editor, Patrick Hieger, for a one-night-only, six-course meal.  Each chef will have their spin on two courses, culminating in a final, group-effort dessert, appropriately titled Thunderdome.  Get ready.

Thunderdome will take place on Sunday, November 9, starting at 20:00.  Reservations for the dinner are CLP $40.000, which will include a cocktail hour, six courses, and dessert, all paired with hand-selected craft beers from Beervana.  Tickets can be purchased here: https://eventioz.cl/e/thunderdome-una-cena-de-cerveza

Share on FacebookGoogle+Tweet about this on TwitterPin on PinterestEmail to someoneShare on StumbleUpon