peru is a country that s historically driven men mad, mad for gold, for coca, for its magical, ancient history. but now, there s something else drawing outsiders to its hidden mountain valleys. we love this stuff. we obsess about it, gorge on it, and fetishize it. i m talking about chocolate. once a common treat, it s now becoming as nuanced as fine wine, making the pursuit of the raw, good stuff all the more difficult. i m joining that hunt in remotest peru, but not before i ve re-immersed myself in the booming lima food scene. i took a walk through this beautiful world. felt the cool rain on my shoulder. found something good in this beautiful world. i m in peru with this guy, eric ripert. the guy was looking at us. he went into the tree. that s funny. chef of the world-famous restaurant, le bernardin, in new york, to look at where chocolate comes from, particularly our chocolate. so that s why we re in peru. but before we get all indiana jones, we re spending so
[ laughter ] [ cheers ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la chef: what if we just get dino s and go to edgefield, then go to robert s? chef 2: edgefield closes at midnight. chef: you gotta see have you been to robert s? chef 2: but dino s definitely anthony: i haven t been anywhere. chef 2: starter and that s it. anthony: i saw the hotel. the [ bleep ] do i know? [ laughter ] patrick martin: hold on, time out. stop, stop, stop. you ve never hung in nashville? anthony: no. martin: you re gonna have a fun time. anthony: i have no doubt. [ laughter ] anthony: nashville. if you haven t been there, you probably know it as what? a country music capital, grand ole opry, and it is music city. and there is indeed plenty of country music, bot
garnished it with a little green sunflower sprouts. so we used three different cooking techniques with one ingredient to make this dish. enjoy. anthony: beautiful. mm. insanely delicious. nothing about that description sounded particularly interesting to me, but it s delicious. ryan: this next course is a play on a very traditional italian dish, linguini, chili flakes, sea urchin or crabmeat. this is our version. we just used japanese ingredients. so we made a wakame seaweed bucatini. we have yuzukosho to represent the chili flakes, they re a little bit citrusy, a little bit spicy, and then we took scallops and dried and smoked them and grated it over the top. enjoy. anthony: ah! josh: thank you. anthony: man. you are talking my language here. that s obscenely good. i would face plant in a big bowl of this. this will be good.
eric: wow. anthony: a torrent, a deluge of traditional peruvian favorites. marissa: this is a causa with crabmeat, the yellow potato, and avocado, and we love avocado. anthony: causa de congrejo is like a tureen of crabmeat, eggs, avocado, and mashed yellow potatoes. eric: okay. marissa: this is a tiradito, ceviche from the coast. anthony: beautiful. tiradito de pejerrey, basically raw king fish filets dressed with aji amarillo and lime juice. perfect. marissa: and that s scallop ceviche. coque: a ceviche. eric: ceviche for sure. anthony: ceviche de conchas, fresh scallops with lemon juice, garlic and aji limon. [ coque speaking spanish ] anthony: drum fish braised in chichi de jora, a corn-based beer. eric: they look fantastic, huh? marissa: this is a rocoto. eric: spicy or not? marissa: it is very spicy. eric: very spicy, okay. anthony: oh, that sounds good. oh, and stuffed rocoto peppers filled with ground beef and raisins served with parilla chee
Red or white, sweet or dry, wine lovers are often entertainers at heart. When inviting guests to share your personal favorites, nothing enhances a tasting get-together quite like complementary snack