QUINOA TO BE ONE OF THE MAJOR ATTRACTIONS IN PERUVIAN CUISINE FOR THE WORLD 2012
ü Along with the very Peruvian Pollo a la Brasa and the most emblematic dishes of Peruvian cuisine.
ü President of PCW says Peruvian restaurants have become an excellent business option in the United States
Quinoa, the sacred food of the Incas, will be one of the great attractions of Peruvian Cuisine for the World PCW and PERU Bar Show 2012, which this year will bring together more than twenty restaurants and hundreds of chefs, who will turn the city of North Bergen, New Jersey, into a center for Peruvian cuisine in the United States on May 5thand 6th.
The announcement was made by the President of PCW, Heidi Castrillón, during a press conference held in Manhattan to raise awareness on the main attractions of this great food fair in its second consecutive year in the American nation.
She indicated that PCW plans to receive more than 5,000 people this year, attracting massive audiences from the most important cities of New Jersey and New York; Connecticut, Massachusetts, Rhode Island, Virginia and Washington.
Along with nutritious and delicious dishes prepared from quinoa, PCW attendees can enjoy a delicious ceviche made from the unique fish with lime produced in northern Peru, and the traditional lomo saltado- chunks of beef with crisp French fries; as well as papa a la huancaína or Lima's causa, prepared from pressed potato.
The list is endless, said the president of PCW, Heidi Castrillón, citing other dishes like aji de gallina, carapulcra, cau-cau, escabeche, dry beef with beans, the irresistible tacu tacu, or anticuchos (kebabs).
She also highlighted that in this edition of the food fair one can enjoy the incomparable Peruvian pollo a la brasa from one of the most important Peruvian chicken restaurant chains, "Las Canastas". "All of these dishes can be enjoyed with a glass of Pisco or its most celebrated cocktail, Pisco Sour," said the organizer of PCW.
Peruvian economy
Castrillón said that Peruvian cuisine has become a true engine of the economy. Peruvian cuisine is estimated to annually move around $1 billion, only in regard to use of ingredients and products.
In Peru- she says- there are around 100,000 food establishments. Of these, an estimated 60,000 are formally established companies that employ more than 300 thousand people.
She stated in this context that PCW is an expression of the good moment that Peruvian cuisine experiences internationally. "A minimum of 15 people are needed to open a restaurant, and then there are all suppliers and distributors; it's a chain. We must promote a system designed to create jobs," she said during the press conference held at the restaurant La Mar, owned by renowned Peruvian chef Gastón Acurio.
The president of PCW thanked the support provided by PROMPERU- Commission on the Promotion of Foreign Trade and Tourism; as well as important companies sponsoring the event, including the Interbank Group and Cusqueña.
Presented in the press conference was the Ritz-Carlton chef in Washington, Miguel Garcia, who will participate in PCW as jury president of the Peruvian cooking contests.
Also present was the Director of Export Promotion for PROMPERU, Luis Torres Paz; the Consul General of Peru in New York, Fortunato Quesada Seminario; and Trade Attaché of Peru in New York, Conrado Falco Scheuch.
New York, April 11th, 2012
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