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Press release content from Business Wire. The AP news staff was not involved in its creation.

Superfoods, Sustainable Gastronomy and Social Development: The Proposal of Peru in FIBEGA 2019

May 10, 2019 GMT

MIAMI--(BUSINESS WIRE)--May 10, 2019--Peru, recognized worldwide for its gastronomic variety, excellent quality and flavor, is the protagonist this weekend in Miami during the FIBEGA 2019 fair (Ibero-American Gastronomy Fair).

Arlette Eulert, Xarles Thomson and Danny Kou are in charge of the showcookings with supplies from Peru, which can be found today in the United States. Conchas de abanico, quinoa juanes and spicy mashua puca are some of the culinary proposals of chef Eulert, winner of the Summum prize for the best female chef in Peru, in a commitment to superfoods, fair trade, tradition and sustainable cooking.

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The “Superfoods Peru” are quinoa, kiwicha, cañihua, maca, yacon, castanas, carob, sacha inchi, giant corn from Cusco, purple corn, camu camu, cherimoya, guanabana, lucuma, mangos, grapes, tangerines and anchovy; in addition to the already known and international blueberries, asparagus, broccoli, avocado, pomegranate and cocoa as highlighted on the page https://peru.info/superfoods

In recent years, Peru has been surprising the world with its gastronomy, superfoods, and ancestral products produced thanks to the country’s biodiversity that today is offered to the world with traceability, innovation, and sustainable process chains.

THE CHEFS

Arlette Eulert, who leads the participation of Peruvian chefs in FIBEGA, started working in different restaurants in Peru and Europe, until she opened her own place called Matria in Lima. The restaurant highlights the variety of typical foods of the Coast, the Sierra and the Peruvian jungle in its various dishes. Currently, she works in the new season of “Sabe a Perú”, a cable television program that shows the flavors of Peruvian cuisine to foreign palates in cities such as Miami, Chicago or San Francisco.

Danny Kou, businessman and Peruvian chef, has great experience in different restaurants such as La Mar Cebicheria, Osaka and El Rocoto. Kou was one of the writers of the best seller “Quinoa, Five Continents”, recently translated into English. Kou was “Gastronomic Ambassador of Peruvian Food” for Sierra Exportadora, entity dedicated to the promotion of high-quality products of the Peruvian Andes.

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Xarles Thomson has worked hand-in-hand with chefs Gastón Acurio and Javier Wong, as well as at Alex Atala’s restaurant in Sao Paulo called DOM, the fourth best in the world at the time.

View source version on businesswire.com:https://www.businesswire.com/news/home/20190510005107/en/

CONTACT: Axon

Camila Villamizar /cvillamizar@axonlatam.com/ +1(239) 206 1390

Daniela Garcia /dgarcia@axonlatam.com/ +1 (305) 519 8070

KEYWORD: UNITED STATES NORTH AMERICA SOUTH AMERICA FLORIDA PERU

INDUSTRY KEYWORD: RESTAURANT/BAR NATURAL RESOURCES AGRICULTURE RETAIL FOOD/BEVERAGE

SOURCE: PromPeru

Copyright Business Wire 2019.

PUB: 05/10/2019 07:00 AM/DISC: 05/10/2019 07:00 AM

http://www.businesswire.com/news/home/20190510005107/en