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AMANCO PAMPA


Limeñísimo name for a stamp Creole restaurant

A beautiful house in Miraflores recovered by Roca Rey / Recharte provides a framework for a new Peruvian restaurant with traditional homemade breath. The Pampa de Amancaes has recovered renovated with ceramic floor tiles decorated Talavera style, the carved wooden writing desks of the ancestors, the 'crisper' wood brought from Spain for three hundred years, the beautiful pictures in stone colonial Huamanga, some watercolors Master of Seville and the stone basin filled with pisco hosts special occasions. It carefully note in the decoration and attention to detail, for example, large linen napkins and table covering sobremantel. Music rather than environmental, their presence is evident with waltzes, polkas and seafaring to decibels above the conversation.
In the kitchen is the young Renzo Miñán, graduated with first place in the School of Chefs of San Ignacio and seasoned in various cuisines of the medium. However, primary responsibility rests with Marilu Recharte, owner of the restaurant and hotel trade. She, along with Sixtilio Dalmau and Johnny Schuler, created in the INAT Trujillo (now Cordon Bleu Peru), and then, in partnership with Johnny, he commanded El Palmar, also in Trujillo.
Last week Amancaes Pampa Blanca was in March. What is White March? It is a public test period, to adjust the timing of the kitchen, the waiters rid and see which dishes are best reception of the diner. Before the tests were done among friends and relatives, are now open to anyone willing to pay a fixed amount to enjoy a full menu (a promotion price), in both cases the term implies a certain kindness to overlook the lack of control. Pampa Amancaes
In the kitchen is well tuned, the flavors are defined and the proposal, although classic, there is room for reinterpretation. The ceviche and causes incorrect, without itching the first and the second filled with chicken, perhaps betting on a tourist market that does not participate in excess. Funds are dishes to be reviewed, as ossobuco, and other well made as the lining of tacu tacu of caramelized root vegetables has an interesting contrast between sweet and earthy. The risotto with duck breast to the northern is a good example of tradition and modernity, while the chef cooked duck taking a risk of coming out unscathed. The desserts are divine nectar for confectioners (not my case). I heard praise for the ranfañote comments, sighs, chocolate soufflé, rice with milk and foot pecans. I stay home with the porridge, rich in fruits controlled acidity and thickness to the point.
cellar deserves special mention, equipped with hundreds of bottles of high turnover and excellent quality / price.

sheet: Address: Av Armendariz 546, Miraflores. Phone: 4455099. Average price per plate www.pampadeamancaes.com: S /. 25-30 soles. Capacity: 90 people. Hours: Monday to Sunday lunch and dinner.

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Can You Centrifuge Milk

THE FATHER OF SUSHI


The Honorable Noritoshi Kanai, president of Mutual Trading Company's powerful, has a life of romance.
Born in Tokyo in 1923 in the midst of a relatively wealthy family ya que sus padres era maestros de escuela primaria (en Japón es una profesión que da para vivir con tranquilidad). A los 20 años el Ejército Imperial lo reclutó para pelear en la Guerra del Pacífico y lo nombraron responsable del suministro de alimentos y productos básicos para las tropas en lugares remotos de la selva. Kanai se enfrentó a increíbles obstáculos (entre ellos, ser prisionero de guerra en Birmania durante un año) para cumplir su misión de la que dependía el sustento de miles de soldados. Ironías de la vida, fue en este período de dificultades donde Kanai obtuvo los conocimientos básicos en la producción de alimentos, logística y manejo de diferencias geográficas, climáticas and multicultural, who later became an international businessman and "Culinary Ambassador of Japan in America."
In 1951 along with his partners founded the company Tokyo Mutual Trading Co. to Japanese food export to the United States and in 1964 emigrated to Los Angeles to take over management of the company. Cultural and gastronomic shock was evident. East eat soy, Western barley there is fish dish every day, here is the preferred meat. Sake / wine, vegetables / chips, quality / quantity, raw / cooked. A new food culture began to develop in America, where Kanai enter the Japanese culinary arts and the concept of a diet healthy. It was the first to import the Edamame and Regional Sake Fino United States.

Driven by the fascination of its food, in 1966 put a small sushi bar in Little Tokyo, and through it the sushi fashion spread to the world. This bar was thought as the typical Japanese sushi-house, that favor the warm and personalized attention, with a sushi man for every five guests (in Japan is three, in the U.S. every seven). Eating raw fish was a challenge that led to success as true hosts of guests Norwegian, Jewish, English, Italians and Americans increasingly filled the room. Replicate the experience in New York and in the blink of an eye the world turned sushi-addict.
In 2008, he founded the Institute Kanai U.S. Sushi Katsuya Uechi together with an extraordinary itamae and leader in the industry. Today, this school is a place of learning and training for professional cooks, and that conveys the true Japanese culinary art form to future generations. In Japan, sushi man
learn the trade in ten years. "You have to know how to move constemente because food is not prepared to hand but the whole body," says Kanai with Oriental patience. "The rice is molded with fingers while watching the diner is. There you realize if the rice needs to be more compact and what texture should give to disarm in the mouth. Another prerequisite is a good memory. A client is never forgotten, nor the customer or to your taste "he adds. Noritoshi Kanai
visited Lima last few months as part of his Latin American tour. He came quietly and left quietly after trying countless souer pisco, ceviche and high class tiraditos in various parts of our city that made him really happy. Kanai
's career has been recognized with several awards, not only as a businessman but as a promoter of the arts, music, literature and sports. A real teacher.

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