Posts Tagged ‘washington dc’
Where to Celebrate “Pisco Day” in the U.S., by Macchu Pisco CEO and Owner Melanie Asher
Our friend and owner of Macchu Pisco Melanie Asher provides a list of the hottest places in the main U.S. cities to celebrate “Pisco Day” this weekend. Here is the list and a link to their websites to get more information!
In New York: PDT (113 St. Marks Pl., in the East Village) or Yerba Buena (23 Avenue A)
In Washington, DC: The Gibson (2009 14th St. NW, in the U Street area), Bar Pilar (1833 14th St NW, in the U Street area) or Las Canteras (in Adams Morgan)
In Virginia: PX Lounge (in Alexandria) or The Majestic (in Alexandria)
In Maryland: Aroma (in Olney)
In Boston: The Four Seasons (200 Boylston Street) and Eastern Standard (528 Commonwealth Ave)
In Las Vegas: Sushi Samba (3325 Las Vegas Blvd. South)
And, to this list I’d also add:
In Boston: Taranta (North End) and Orinoco (22 Harvard Street in Brookline, or 477 Shawmut Avenue in downtown).
Happy Pisco Day, and thanks to Melanie for sharing these tips with Macchu Pisco fans!
“Pisco Day” Special Weekend Edition: Sour Haas Pisco Drink Recipe Exclusively From Las Canteras Restaurant
"Sour Haas" by Las Canteras Restaurant (Washington, DC)
It’s finally here! Every first Saturday in February, Pisco Day is celebrated in Peru and around the world to commemorate such a delicious liqueur, and the basis for preparing what people are claiming to be the hottest drink in 2009: the Pisco Sour.
Throughout this weekend, we will be publishing several pisco-related posts to celebrate this special day, including pisco recipes exclusively from Gary Lee – the co-owner of Washington, DC-based Peruvian restaurant Las Canteras – who is an expert on creating innovative pisco-based drink recipes, exclusive interviews, as well as tips on where to get good pisco sours, among other fun things.
This morning, we are kicking off the Pisco Day Special Edition with a recipe for Sour Haas, named after Hass avocados, one of the key ingredients. It’s designed to be a delicate balance between avocado, mint, pineapple juice and Pisco. Thanks to Gary for sharing this recipe with us! DO try it at home…or stop by tonight at Las Canteras restaurant to get it straight from Gary!
Sour Haas Recipe (1 serving)
Enjoy!
Expectations from NY Bronx Peruvian Immigrant at Today’s Inauguration Ceremony
Today’s New York Daily News’ Bronx issue published a story on dozens of Bronx residents visiting Washington D.C. for the Presidential Inauguration celebration. And a Peruvian immigrant Alejandra Delfin among them shares her expectations:
Alejandra Delfin, 42, a Peruvian immigrant and artist, is going because her daughter, Misra Walker, 16, got tickets by working in [Rep. Jose] Serrano’s office.
They were prepared to sleep in their car, but will instead use sleeping bags on the floor of a three-bedroom apartment.
“The Election Day was so amazing, but it is not real in a way,” she said. “Being there is almost to say this is really happening and we are part of it.”
She said the visual image of Obama, the son of a Kenyan father and a white mother from Kansas, gives hope to all people with darker skin.
“I feel he’s more understanding and open-minded,” she said. “Even just to see someone who looks like us in leadership, it’s wonderful.”
To read the full article, click here.
“The Georgetowner” Names Peruvian Pisco Drink as Cocktail of the Week
One of the many yummi things to try at Peruvian restaurant Las Canteras is its innovative ways of preparing pisco-based drinks. Located in the Adams Morgan area in Washington, DC, Las Canteras‘ Sour Haas was named Cocktail of the Week by The Georgetowner, and Gary Lee, one of its restaurant owners and former Washington Post travel writer, shares the recipe!
Gary begins by muddling fresh mint leaves in a glass. Next he carefully slices a portion of ripe avocado, which is added to the crushed mint. The ingredients are rounded out with a dash of simple syrup, pineapple juice and pisco. To properly merge the elements, Gary gives the components a good workout in a cocktail shaker. Because the drink consists of four distinctive ingredients, Gary notes that it is very important to shake it fully to make sure it is well blended. When he pours the combined mixture into the glass, the result is an opaque, pale green beverage.
Go ahead and try making it at home! But if you are in the Washington DC area, you can get a taste from its creator at Las Canteras restaurant located at 2307 18th Street NW, Washington, DC.
As you might recall, its executive chef Eddy Ancasi was our special guest revealing his Peruvian-style Christmas a few weeks ago. But most importantly, stay tuned to my upcoming post as I uncover the story behind Las Canteras and its chef, and other surprises coming up soon!
