In Situ Guest Chef, Virgilio Martinez

By JC -

Book Signing by Virgilio


Course 1: Geoduck Clam, Airampa, and lemongrass cream


Course 2: Ocas (New Zealand Yam) and Avocado


Course 3: Corn Tiger's Milk (ceviche's liquid) and seaweed


Course 4: Tomatoes Pachamanca


Course 5: Amazonian Hot Ceviche

The ceviche was really nicely done but I feel like it doesn't differentiate much with the other cevicherias!

Course 6: Colors of Quinoa, Beef Heart, and Kiwicha

This was interesting because of the Beef Heart Shavings (which tasted like beef jerky). I find it interesting and the food pretty, rather than tasteful

and below is how their dried beef heart looks like....


Course 7: Fruits and Coca leaves

This was small slices of mangos, passion fruit, etc.  It was sweet and good (but I have bias for Filipino Mangoes which I love the tast though.

Course 8: Octopus in its Coral

Love Grilled Octopus but it was tad spicy for me... I prolly would just prefer just the Octopus without the sauce 

Course 9: Cacao and Chococlay

This was really interesting. It seems like eating Chocolate Ice Cream Truffles



Drinks

Cava from Peru, Red Wine from Sta Barbara, and Pisco Sour with Passion fruit and Clay power... Yummy

The Interview







http://insitu.sfmoma.org/news
UPCOMING EVENTS
Central: A Cookbook Talk, Signing, and Tasting with Chef Virgilio Martinez
Monday, October 10th
6:30PM - 8:30PM
Meet the Chef and taste his extraordinary cuisine. The evening will begin with a discussion led byLucky Peach editor in chief Chris Ying followed by a book signing and reception of small bites and drinks. Tickets are $100 each and include admission, one copy of Central, and the tasting. Pisco cocktails provided by Macchu Pisco.
In Situ, SF Moma
October 10, 2016

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