Cooking School with Mango's
Learn the magic behind Chef Jorge Calvo's native Peruvian fare.
When: Tuesday, January 8, 6:30–8:30 p.m.
Cost: $35 per person
*Where: Ferguson Bath, Kitchen and Lighting Gallery*
*Seating is limited*
(17895 Chesterfield Airport Rd. Chesterfield, MO. 63005)
RSVP by calling (636) 230-9640, ext. 27 or email [email protected]tlouishomesmag.com
Ceviche mixto: The acid of leche de tigre — a preparation of lime juice, garlic, aji limo and spices — “cooks” cubed halibut to a tender and tangy dish. Jorge finishes it with the addition of onion and cilantro.
Red beet salad: The salt-roasting method draws out moisture from the beets in this dish, resulting in a firm, flavorful vegetable. Chef Jorge serves it in slices on a bed of Huancaína sauce with fresh white cheese, aji pepper, frisee lettuce, huckleberries, garlic and olive oil.
Lomo saltado: This favorite national dish features beef tenderloin sautéed with soy, garlic, red onions, tomato and pepper. It’s topped with fresh cilantro and served with — what else? — potatoes.