In the event, the gourmet book «Quinoa Five Continents» will be presented made by Sierra Exportadora which last June 9 won worldwide recognition to take second place in «Gourmand World Cookbook Awards 2015»
New York, NY (PRWEB) July 01, 2015
The quinoa, majestic grain of the Andes that crosses the United States and around the world carrying high levels of nutrition and wellness, will be the subject of an international event to be held on July 2nd in the city of New York, in which chefs from different countries invited by the Government of Peru will combine with refined avant-garde tendencies with ancient knowledge inherited of indigenous communities, on a tinged day with masterful conferences and destined to become a gastronomic feast rarely seen in The Big Apple.
The scientifically advanced cuisine will test an input this time with 7,000 years ago as quinoa, versatility prodigious grain and properties so commendable that today, for being incredibly nutritious, this tops every list of healthy foods. Precisely at the event ‘Quinoa, a gastronomic legacy for the five continents’ which will be presented by Sierra Exportadora, an entity submitted to the Ministry of Agriculture and Irrigation of Peru, this Thursday from 5.30 pm at the Midtown Loft and Terrace (267 Fifth Avenue 11th Floor, New York, NY 10016), teachers of the international cuisine and featured speakers will explain about benefits and applications of the quinoa in both the gourmet level and in the domestic kitchen.
‘Quinoa, a gastronomic legacy for the five continents’ will have as speakers, among others, to Alfonso Velásquez Tuesta, an expert on Andean grains and CEO of Sierra Exportadora will speak on promoting quinoa consumption through inculturation in gastronomy. In turn, Dilcia Granville, Ph.D., Public Affairs Specialist of the US Food and Drug Administration (FDA), will offer a presentation on healthy food.
In the event, the gourmet book "Quinoa Five Continents" will be presented made by Sierra Exportadora which last June 9 won worldwide recognition to take second place in the category ‘Best Foreign-International Cuisine’ in the prestigious Gourmand World Cookbook Awards 2015, award ceremony known as the Oscar of the gastronomía' books in a ceremony held in the city of Yantái, Shandong, China.
Awarded with two Michelin stars and two Repsol suns for his eminent work in El Club Allard, one of the most renowned restaurants of Madrid, where he taught at the kitchen for more than ten years, the Spanish chef Diego Guerrero will participate in ‘Quinoa, a gastronomic legacy for the five continents’ with his usual mix of humility and self-assurance, virtues that have made him a star of the Spanish television. Olive oil ambassador in London and quinoa from Peru, Diego Guerrero will transfer to Midtown Terrace from Manhattan, the magic of his Madrid restaurant DSTAgE whose ambience reminds restaurants of SoHo from New York, with wooden tables and brick walls in sight, with the idea to develop a kitchen set "with fewer rules, more creativity and to travel without leaving your chair."
He will also be in "Quinoa, a gastronomic legacy for the five continents" the famed chef and Spanish gourmet Juan Alberto Fortes, who enjoys a high international prestige and recognition for his continued participation in food festivals in Spain, Germany and other nations of the Union European, along with the best chefs in the world. Fortes is an author of several publications specialized in gastronomy and art, with a strong emphasis on Spanish cuisine and the excellence of its products. Alberto Fortes will prepare for the meeting in New York the plate ‘Pachamama’ an expression Quechua that means "Mother Tierra'-, creating fine gourmet food that will combine ancestral food from Peru with important contributions from the Old World.
Chef Javier Florez will represent Peru at this international event, a benchmark of Peruvian cuisine in the United States, owner of the prestigious restaurant chain "Aromas del Peru", with locations in different cities of the state of Florida. He has received numerous awards in his career, including the "Award for the best causa" in Taste of Peru 2010 with his creation "Causa de lomo saltado" and the "Award for the best ceviche" in Taste of Peru in 2011. In the Peruvian Culinary Awards organized in 2014 in Washington, he received the "Cuchillo de Oro" award as the best Peruvian chef in the United States.
While in different countries has increased exponentially quinoa production, recent government projections of Peru given in last June through the Ministry of Agriculture and irrigation confirm that the country will continue to be, at the end of 2015, the undisputed world leader in the production and export of quinoa, sacred crop whose name means ‘mother grain’ in the Quechua language, and together with amaranth, was one of the staple foods of the aboriginal cultures of America, thousands of years ago.
Contact: Heidi Castrillon (Conference Chairperson)
More info: info(at)bizusaperu(dot)com