The Peru Agribusiness Association in conjunction with Marca Peru and Sierra Exportadora, invite the public, industry professionals and media to the 2nd Peru to the World Expo 2013, to experience the diversity and passion of Peruvian culture at a special two-day weekend event, July 13, from 11am-6pm / 6pm-11pm (dance party) and July 14, from 11am-6pm at The Altman Building, 135 W. 18th Street in Manhattan. The expo will feature live cooking demonstrations throughout both days by top Peruvian chefs from U.S. restaurants, an exhibit of Peruvian food and beverage products, a fashion show, international seminars, live music, dance party, sweepstakes and much more.
Peru has a multiethnic culture built on traditions from Spain, Italy, China, African people and the indigenous from America—and these influences are experienced most directly in our culinary experiences. Blessed with a bounty of indigenous ingredients—quinoa, corn, potatoes, tomatoes, aji chili peppers, and fish from the Pacific—all with a startling array of varieties, and the kaleidoscopic cultural influences of the Peruvian populace— Peruvian cuisine is a melting pot of flavors.
Kicking off the event on Tuesday, July 9, Conrado Falco, the Economic-Commercial Counselor of the Commercial Office of Peru in New York, will host a press conference at the Consulate General of Peru in New York, (241 E. 49th Street, between 2nd & 3rd) from 5-7pm. With one of the world’s fastest growing economies, Peru is a major exporter of gourmet food products including quinoa, coffee, asparagus, grapes, artichokes, olives, and avocados. In 2012, Peruvian food exports totaled $4,203 million, with the U.S. representing the largest percentage. Mr. Falco will conduct a short presentation about the quality of Peru’s agricultural products and their importance to the world economy, followed by a Q&A. Cocktails and authentic Peruvian hors d’oeuvres will be served.
The Peru to the World Expo is an opportunity to see why Peru has been hailed as the World’s Leading Culinary Destination by the World Travel Awards and to increase your knowledge and experience of Peruvian food and culture. The leading ambassadors of Peruvian ingredients, not coincidentally, are also the top Peruvian chefs in the United States.
This world expo also celebrates the United Nation’s International Year of the Quinoa, recognized as a valuable crop in the fight against hunger. A seed from the Andes, quinoa is a super-food that has already been widely embraced not only by nutritional advocates as a high-protein alternative to meat and high-carbohydrate grains, but also by cutting edge New York City restaurants for its distinctive nutty flavor and texture, as well as its versatility for use in quinoa paellas and quinottos (Peruvian style risotto made with quinoa instead of rice), stews, soups, cereals, chocolates, bread and many other recipes.
Throughout the two-day event, the Peruvian celebrity chefs will be preparing dishes highlighting the diversity and deliciousness of quinoa, as well as other products of Peru. They will also be demonstrating how to make traditional Peruvian dishes such as ceviche, in which fresh seafood is briefly marinated in a mixture of fresh-squeezed lime juice, aji chili pepper (specifically native to Peru), red onion, and salt, often served with large kernels of yellow-white Peruvian corn (choclo), and causa, whipped potatoes with a variety of toppings such as tuna and avocado.