IW&FS Event # 539- Pruvian Cuisine Experience Mio Restaurant 10/13/2009

Chef Jose Schaefer from Piura, Peru was invited to prepare this meal at the Mio Restaurant in Washington, DC especially for the International Wine and Food Society, DC Chapter.
This is the second time that the Society has been at the Mio Restaurant in the past year. The evening started with passed hors d'œuvres and a lovely Champagne.

Passed Hors d'oeuvres-
Ceviche De Pescado- Diced Fish Cooked in Lemon Juice, Peruvian Style.
Pulpo AlOlivo- Boiled Octopus with Olive Sauce
Causa De Papa Morada- Layers of Cold Mashed Purple Potatoes
Langostinos Arrebazados- Peruvian Style Tempora Shrimp
Champagne A Jacquart el Fils Cuvee Speciale Blanc de Blancs Le Mesmil-Sur Oger Brut Grand Cru.

Amuse Bouche-
Tiradito En Salsa De Aji Mirasol- Fine Sliced Fish Cocked in Lemon Juice, Served with Yellow Peruvian Pepper (Aji Mirasol) Sauce
First Course-
Steam Fish Cooked with Onions, Tomatoes, Cilantro and Chicha De Jora-

2002 Vincent Girardin Gevrey- Chambertin 1ere Cru Lavaux St. Jacques.

Second Course-
Anticuchos De Kobe Beef En Salsas Peruanas-
Marinated Then Grilled Kobe Beef Skewers Served with a Variety of Peruvian Sauces

1998 Bosquet Des Papes Chante Le Merle Villes Vignes
Chateauneuf-du-Pape.

"The dark ruby/purple-colored 1998 Chateauneuf du Pape Chante Le Merle Vieilles Vignes has a terrific nose of black raspberries and sweet jammy cherries intermixed with licorice, earth, cedar, spice box, and some incense and soy. It is full, powerful, but at the same time fresh and elegant because of the vintage’s tell-tale acidity and moderately high tannins. This classic should be cellared for 4-5 years and drunk over the following 15 years. This superb estate never misses a beat with its wines, which are all reasonably drinkable at a young age, normally exhibit terrific Provencal typicity, and have uncommon aging potential. "-Wine Advocate 92-94

Main Course-
Cabrito Norteno-
Baby Goat Stew, Cilantro Green Sauce Cooked in Province of Piura Style.

1999 Chateau Leoville Las Cases Saint Julien.
The Grape variety is 67% Cabernet Sauvignon, 17% Merlot, 13% Cabernet Franc, 3% Petit Verdot.
Average vine age is 30 years.
Traditional winemaking with an average of 18 months aging in barrel. The style is dark, intense and concentrated, Chateau Leoville-Las Cases is a tannic and richly fruity wine that takes over 10-15 years to mature.


Dessert-

Alfajores Perunanos.
Short Bread Cookies with Manjar Blanco

Coffee and Cigars-

The double espresso was oily, creamy, smooth and full of earthy flavors. The Cohiba Robusto burns and draws well with cedar notes. Smooth and easy to smoke which lasted for about an hour.

Wine Committee: Hugo Linares
Guest Chef: Jose Schaefer, Piura, Peru