Como Sur | South American Gastronomy

All posts tagged #Osso

Video: Renzo Garibaldi At Cocina Sin Fronteras (ES)

By Patrick Hieger

[The Great Cuisine]

[The Great Cuisine]

This is the video we’ve been waiting for. Last month, to kick off the 2015 season of Cocina Sin Fronteras in Buenos Aires, chef Fer Rivarola invited a couple of meat masters, Juan Gaffuri from Elena at the Four Seasons, and acclaimed Peruvian butcher-cum-chef, Renzo Garibaldi, from Lima’s Osso. The three got together for a one-night-only dinner that featured,  you guessed it, lots of dry-aged meat.

Cocina Sin Fronteras Opens In Buenos Aires This Saturday With Lots Of Meat (ES)

By Patrick Hieger

[El Baqueano]

[El Baqueano]

Announcing a special dinner in Buenos Aires that will be centered around meat is kind of like announcing a taco tasting in Mexico City. But, when that meat-focused dinner is being cooked by one of South America’s best butchers, and two of Buenos Aires’ top chefs, the offer gets a lot more interesting. 

OSSO Is Looking For Cooks (ES)

By Patrick Hieger

[Greg Devilliers]

[Greg Devilliers]

If you care at all about what’s happening in South American gastronomy, but haven’t yet heard of Osso, then you’re probably listening to the wrong people.  At just a little over a year since opening, Renzo Garibaldi‘s butcher shop and eatery on the outskirts of Lima has taken Peru, and really the entire continent, by storm.  Serving up steak that’s been dry-aged for 300 days and pork that’s hung around in a cooler to perfection as well, Osso has brought real butchery to South America, and everybody wants a piece.  And now, they are looking for cooks.

We won’t offer factual information, but word has it that Garibaldi and the Osso team could soon be expanding to another location in Lima.  Per a Facebook post yesterday, they’re looking for cooks that want to learn and love working for a team.  Is that you?  Do you love meat?  And fame?  Maybe you should send your resumé.  Suerte!

Watch Renzo Garibaldi Cut And Grill Stuff In This New Commercial (ES)

By Patrick Hieger

[BBVA]

[BBVA]

Meat, meat, on the wall, who’s the baddest butcher of them all?  Renzo Garibaldi, from Lima’s OSSO.  In this new commercial from BBVA, watch as Garibaldi takes the biggest blades he can find to chop celery, wood, meat, and more.  And, oh yeah, you can win a grill, too.  Watch at the end for a celebrity cameo from one of Garibaldi’s most outspoken supporters from day one.  Then go buy some meat.

Lat Am’s 50 Best: The Gang’s All Here

By Patrick Hieger

[Patrick Hieger]

Last night in La Molina, on the outskirts of Lima, Renzo Garibaldi’s beloved Osso played host to the unofficially official opening party, that ended up as a room full of some of the leading talent in Latin America, and Spain.  Tonight in Lima, the second annual Latin America’s 50 Best awards will be held, and the tension is palpable.  Speculation is flying as to whether or not Argentina will hold as many spots this year.  Who will be in the top 10?  And, who’s going to be number one this year?  No one know, and no one will know until later this evening, but a quick look at last night’s opening party could yield some insight.

Enrique Olvera was everyone’s buddy, making his way through the room, but not before stealing Renzo Garibaldi’s hat, and stealing some hearts with his dance moved.  The five-piece live band played everything from Alannis Morrisette to the Rolling Stones.  Gastón Acurio was bobbing his head in a booth while his former protegés, from Maido’s Mitsuharu Tsumura to Renzo Garibaldi himself bounced through the crowd, stopping to chat and catch up with journalists and other chefs alike. 

Watch Renzo Garibaldi Talk Meat, Growth, and Creativity (ES)

By Patrick Hieger

[Telefónica]

[Telefónica]

Although he might not have a place on the World’s 50 Best list, in just under a year Peruvian butcher Renzo Garibaldi has become one of the hottest names in Lima’s dining scene, and his popularity shows no signs of waning.  And while he may have recently added a small dining room to Osso, his meat shop located about 20 minutes outside of Lima proper, he doesn’t want to be called a chef.  He’s a butcher through and through, and he’s got the 120-day aged meat to prove it.

Last month we did a two-part feature on the meat cutter, who’s trained with some of the best in the world.  In this video, hear from the man himself what moves him forward, how he got started in the first place, and his seemingly unusual sources of inspiration.  Just in case you forgot, Mistura’s just around the corner.  Bet we know where you’ll be eating.

The Butcher’s Next Step, At Lima’s Osso (Part 2)

In part two of his insider’s look at Lima’s Osso, our man in Lima, Greg De Villiers, gives us a taste–literally–of what’s to come.  With years of training under his belt and a very clear vision of where the future will take him, Renzo Garibaldi is about to become the next “it” chef / entrepreneur / restaurateur from Peru that everyone, nay EVERYONE, is talking about.  Read up and get ready.

[Greg DeVilliers]

[Greg DeVilliers]

By Greg DeVilliers

Part II: The Butcher’s Next Step

Garibaldi started an eight course tasting menu on a whim not long after opening the butcher shop, to show off his new products and convince those that needed convincing. It didn’t take long – he now does the tasting six days a week and there’s a two and a half month waiting list.
He hosts the groups of ten people in a back room of the store, seating them around a large wooden table where he does most of his butchering. There’s no cutlery in sight, just a cloth to wipe your hands, probably your face. He starts with a charcuterie board, pâtes and a tartare that he mixes in the moment. Then he begins a parade of meat: ribs, aged hamburgers, a selection of beef of different ages and breeds, American Angus, Wagyu and local Holstein or Simental, sometimes a beef stew, sometimes polenta with meat.

The Butcher’s Next Step, At Lima’s Osso (Part 1)

Today, in part one of a two-part story, our man in Lima, Greg DeVilliers, takes us inside Osso, the butcher shop in the eastern reaches of Lima that’s changing the face of Peruvian cuisine.  In just ten months, owner and butcher Renzo Garibaldi has managed to permanently stamp his name–and his flavors–on the exploding Peruvian culinary scene, cooking for greats like Massimo Bottura and Gastón Acurio, as well as making an appearance at Mexico’s Mesamérica back in May.  If this is what ten months can bring, there’s no telling what the future may hold. 

By Greg DeVilliers

[Greg DeVilliers]

[Greg DeVilliers]

Part I: Ladies and Gentlemen, the Butcher

Osso. Bone. A fine name for a butcher shop. It helps remind us where our meat comes from; it brings back the visceral to our carnivory. And to loosely quote the king in Gabi Nitzan’s Badulina, it makes for a great handle on your steak. Renzo Garibaldi opened up Osso, butcher shop and charcuterie, ten months ago in La Molina, a sunny, new-moneyed district of Lima and has since been celebrated from Spain to Mexico to Argentina.