This 4-course dinner was spectacular.
1st Course – roasted beet bisque drizzled with vibrant, tangy, creamy
ají verde salsa. This rich and creamy soup had an incredibly delicious combination of flavors that included sweet, savory, and earthy.
2nd Course – luscious, fresh, smooth, and creamy house-made 🌱-based mozzarella, spinach, basil, and red onion tossed with raspberry vinaigrette.
3rd Course – this vegan version of the traditional Peruvian dish “Ají de Gallina” was made with rice, mushrooms, red peppers, and soy curls topped with ají amarillo (Peruvian yellow chili pepper) cream and ají limo (Lemon Drop pepper)-BBQ tempeh cubes. Traditionally made with 🐥, the name translates to “chicken chili” or “hen’s chili” in English. This fantastic 🐥-free creation had a brilliant variety of complementary flavors and textures.
4th Course – chocolate flan served with fresh berries. This was both rich and light, so dreamy.
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