Experience Peru at Quinoa

Sunday, September 27, 2015    6 - 8 pm

Quinoa has become one of my favorite restaurants in Bucks County. Peruvian food is exciting, unique and diverse - and delicious. Quinoa, and its sister restaurant, El Tule in Lambertville, are owned and run by the Egoavils and their extended family. [To learn more about Quinoa, see our post on Bucks County Taste here.]

But what an evening we have in store for you! Jack Egoavil will give us a Peruvian cocktail demonstration and tasting using Peru's national spirit, Pisco. During the 3-course dinner (see menu below) he'll share tidbits about Peruvian cuisine and what makes it so unique.

Want to learn how to make ceviche, Peru's national dish? Sign up for a half-hour cooking class before the dinner (beginning at 5:30 pm) for an additional $10. Class is limited to 20 participants [sign up when you register].

 

All this for $70 per person! (TAX and GRATUITY INCLUDED).

Register Now! 

Only 50 tickets available

Deadline: September 23

You must be over 21 years old to attend.

Quinoa is BYOB so feel free to bring your favorite bottle.

Menu

Appetizers (choose one)

Tequenos de Aji de Gallina
Shredded chicken cooked with Peruvian Yellow pepper filled
wonton fingers served with Guacamole and Salsa Criolla

Ceviche Martini
Chopped mixed seafood in aji Amarillo leche de tigre
topped with pieces of fried calamari and served in a martini glass

Ensalada Campestre
Mixed spring greens, tomatoes, slices of avocado,
queso fresco and Peruvian corn, opped with parrillera dressing

Palta Rellena con Quinoa
Half of avocado stuffed with our traditional Solterito de Quinoa.
Garnished with homemade cilantro dressing

Main Course (choose one)

Ceviche Carretillero
Delicious chunks of Corvina fish marinated in lime juice
and Rocoto Peruvian Pepper topped with pieces of crispy calamari

Pollada
Roasted boneless half chicken seasoned with delicious
Peruvian herbs and topped with chimichurri sauce.
Served with a side salad and grilled cocktails potatoes

Lomo Saltado
Tender beef sautéed with onions and bright tomatoes in a red wine sauce.
Served with crunchy fried potatoes and white rice

Adobado
Delicious Cinnamon Aji Panca roasted pork.
Served with rice and garnished with Salsa Criolla and Yuccas

Picante de Mariscos Tacu Tacu
Shrimp, calamari, octopus, clams in a Peruvian Panca Pepper sauce,
served on top of Peruvian Canary Bean Tacu Tacu

Dessert
Alfajores Andinos or Suspiro a La Limena

 

NOTE: Many of these dishes can also be made vegetarian.
Just let us know when you register.