We reach the end of the first half of the year, and with climate change, we still have some sunny days in Lima, and it sparked collaborations among the gastronomy industry in the past few weeks.
International chefs keep coming to town to visit and celebrate Peruvian gastronomy, from The Color Sessions to the most recent visit last week of a large team of Argentinian cooks and winemakers to La Mar our flavors keep connecting with the world, and this has permeated in different levels, young cooks are doing it’s part gathering together to portray their culinary voices, Amarena Coffe Opened their space for a Sunday brunch with Brian Graneros and Martín Zapata both line cooks from Central and created a one-day menu packed with flavor and great produce.
The coffee People are doing their part too; well-recognized specialty coffee roasters, Neira Coffee Lab and Milimetrica switched coffee on a specialty coffee takeover offering to their clients brand new options, and just like that, it opened the opportunity for Neira to invite world-recognized chef Pedro Miguel Schiafinno to have a Sunday sandwich extravaganza.
The Cocktail world also had its share of collaborations. Sastrería Martinez turned a year and invited The Connaught Bar to celebrate. In addition, Lady Bee had a guest activity using Mater’s Spirits, a single-night event using unique spirits created by the Central Team.
Tonight will also be one of the most significant collaborations of the year; Fundades will bring together 13 restaurants, wine and spirits importers, bars, and a coffee shop under the same roof. In addition, at a benefit dinner, 500 guests will contribute to the different projects this organization works on.
This month the 2022 World’s 50 Best Restaurant Awards will be held in Spain, and hopefully, we will have great news for Peru.
On our end, we are looking to keep improving the site and tell you more in the know stories of what’s happening in this magnificent country’s Food, Beverages, lifestyle, and travel world.
Thanks for living with us
Daniel Quintero
Editor in Chief
