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Join me as I share the foods I experienced during my travels along the Andes Mountains where the native Incas thrived on a diet of potatoes, corn, and meat. The varied climates and topography surrounding the Andes Mountains allows for an array of cultural diversity, particularly in the culinary realm. My intention is to guide my guests through the countries where I’ve traveled and dined along the Andes.

Dinner will begin in Peru where ceviche and quinoa dominate the culinary palate. In Colombia we’ll sample arepas made from freshly ground corn, filled with cheese and topped with Aji, a Colombian tomato salsa. Of all the dishes I learned in Colombia, the Ajiaco was my favorite. It’s a rich chicken and potato soup filled with a host of garnishes like avocado, corn, capers, and sour cream. We’ll travel to Chile in the Atacama desert where I learned to make spicy beef empanadas from a woman named Gabriella in the town of San Pedro. We’ll go south to Patagonia for lamb, steak, and potatoes grilled over an open fire. In Argentina we’ll visit the Mendoza region for the best Malbec wines in the world, paired with grilled vegetables and chimichurri the way Chef Francis Mallman would cook them. We’ll end our Andes adventure with stewed stone fruits topped with dulce de leche ice cream.

This will be an evening of delicious food, wine and lively stories, and one you won’t want to miss. Wine pairings will be provided by Artisan Fine Wine and Spirits.