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
in brazil and here, we use the as a fruit. anthony: mm. pedro: we make this, uh, scallops with, uh, wild almond. eric: the almond is very, very soft, like the flavor of it. it compliments really well. pedro: and this one is freshwater shrimp dashi made of taro root and a freshwater shrimp. anthony: mm. a whole different flavor spectrum, right? all new. it s almost like you need a new section of your tongue. eric: it must be so exciting because they are basically an amazing garden with the amazon. anthony: ooh, that looks good. pedro: this is a soup made of ham with peanuts and corn, and, uh, it s called inchicapi. anthony: mm. mm. i m liking the food. i am enjoying these cocktails, too. cashew, uh, caipirinhas. eric: oh, we re going to be wasted. anthony: yeah, we ll be fine. oh, whoa. pedro: so, these are also tradition. this is called pataraschca. they season the fish, the put it on a leaf, and they cook it. the fish is catfish. in the amazon, we have, like,
The priority focus of Youth Month has once again been on employment and related skills needs. But when climate change, reforestation and Youth Month headlines coincide, that’s when the action begins, writes Standard’sJane Schafer.
flavors you find no place else on earth. there seems to be a lot of interest in the last decade in the amazon because it s an amazing pedro: and you re right. anthony: spectrum of entirely new to most of us, uh, flavors and ingredients. pedro schiaffino is at the cutting edge of exactly that territory. his restaurant, amaz, explores the rivers, the ocean, the landscape of peru. highlighting a range of products that are stunning in their diversity, and to us, anyway, their newness. wow. pedro: this one is you ve got grapefruit, tuna, and the cashew sauce. that is with, uh, plantain vinegar. anthony: mm. pedro: that s a cashew fruit. and so, the nut is a fruit, and in brazil and here, we use the as a fruit. anthony: mm. pedro: we make this, uh, scallops with, uh, wild almond. eric: the almond is very, very soft, like the flavor of it. it compliments really well. pedro: and this one is freshwater shrimp dashi made of taro root and a freshwater shrimp. anthony:
with brazil, is at the forefront of a movement celebrating the incredible and unique larder of ingredients from the andes and the amazon. flavors you find no place else on earth. there seems to be a lot of interest in the last decade in the amazon because it s an amazing pedro: and you re right. anthony: spectrum of entirely new to most of us, uh, flavors and ingredients. pedro schiaffino is at the cutting edge of exactly that territory. his restaurant, amaz, explores the rivers, the ocean, the landscape of peru. highlighting a range of products that are stunning in their diversity, and to us, anyway, their newness. wow. pedro: this one is you ve got grapefruit, tuna, and the cashew sauce. that is with, uh, plantain vinegar. anthony: mm. pedro: that s a cashew fruit. and so, the nut is a fruit, and in brazil and here, we use the as a fruit. anthony: mm. pedro: we make this, uh, scallops with, uh, wild almond.