Forehead ornament with feline head and octopus tentacles ending in catfish heads, 100–800, Peruvian, Mochica, North Coast, possibly La Mina, gold, chrysocolla, shells, 11 1/4 x 16 5/16 x 1 3/4 in., Museo de la Nación, Lima. Photo: Daniel Giannoni.
Inspired by the rich cultural history, paintings and sculptures featured in SAM’s upcoming exhibit, Peru: Kingdoms of the Sun and the Moon, the TASTE restaurant, catering and bar teams welcomed the opportunity to create exciting new menu items to celebrate Peruvian cuisine.
Staying true to the practice of using fresh and local ingredients, the restaurant and catering menus will offer more than 15 new entrees, desserts and cocktails and give our guests a good taste of Peru’s hearty cuisine…served with a northwest twist.
This special menu will be available from October 17, 2013 – January 5, 2014.
Peru: Kingdoms of the Sun and the Moon
October 17, 2013–January 5, 2014
SAM is honored to host a major exhibition of Peruvian art that includes rarely seen sculpture, metalwork, painting and textiles spanning 3,000 years. Visitors will be introduced to the rich heritage of ancient Peru, including superb works of the Mochica, Chimu and Inca cultures. Taking a novel approach to Peruvian art, the thematic organization reveals cross currents of ideas and artistry through time and the symbolic role that art plays in the construction of cultural identity.
Peru: Kingdoms of the Sun and the Moon and accompanying catalogue bring together new research by well-known scholars in many fields. Select examples from SAM’s collection will also be on view.
–Chiyo Ishikawa, Susan Brotman Deputy Director for Art and Curator of European Painting and Sculpture; and Barbara Brotherton, Curator of Native American Art
From Executive Chef Craig Hetherington | TASTE Restaurant
Inspired by the colors and seasonings of Peruvian cuisine, Chef Craig chose dishes from coastal and inland regions including seafood, steak and potatoes, all complimented with our traditional hearty Northwest Autumn flavors.
Tuna Ceviche with warm potato chips
Butter poached gulf prawns | soft polenta, achiote, & butternut squash
Grilled steak & braised potatoes | lacinato kale, piquillo peppers & chimichurri
Roasted chanterelles red quinoa salad | smoked curado, poached bing cherries, fried sage
From Executive Chef Paul Rosquita | TASTE Events
Chef Paul chose to focus on the simple, rustic and traditional ingredients for his inspired specialty menu.
Grilled corn & quinoa salad | purple potato cup
Butifaras sandwich | sliced onions, cured ham, chilies & lime
St. Jude Albacore Ceviche | sweet potato chip
From Pastry Chef Will Fausser | TASTE Restaurant & Events
Chef Will was excited to find inspiration outside of the TASTE Restaurant local ingredients list and extend his research into Latin America.
Alfajores Doughnuts | spiced muscovado & chocolate dipping sauce duo
TASTE Restaurant Bar
Pisco is considered Peru’s national spirit and Bartender Terrance Burton brings to TASTE the national cocktail – the Pisco Sour.
2 ounces Peruvian Pisco
1/2 ounce fresh lemon juice
3/8 ounce Banane de Brazil
1 egg white
dash simple syrup
dash Azetec Chocolate Bitters
- Joice B.