They took out the flesh, crisscrossed the aubergines with two knives, and then added whipped cream with hazelnuts, lemon, sweet pepper, oil, feta cheese, salt and pepper. "The aubergines were slow- baked for six hours, brought to the table whole, and skinned in front of us. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."Ĭuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, 2.
The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves.
There are very few places you can get Strangford Lough oysters now. "If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. With a menu that reflects many aspects of the vibrant Peruvian culture, from traditional flavors to modern cuisine, they all come together under one roof to provide a unique dining experience.Richard Corrigan reckons Strangford Lough oysters are the world’s best. Lima, Peru is the gastronomical capital of the Americas, and the goal of Lima Restaurant and Pisco Bar is to transmit that excitement and culinary creativity to Naples. Taking charge of the bar, dreaming up pisco cocktails, and interacting with our customers has come naturally to me, and being a mother to our little girl is the "role" of a lifetime that I was always waiting for!" Our paths brought us to Naples, Florida, and here we found a place to realize our goal of opening our own restaurant together - Lima Restaurant and Pisco Bar, which we did in May of 2016, and our goal of starting our family, which we did in January 2019 with the birth of our daughter. We were married three months after our first date! After meeting Dario in Atlanta, we traveled to Lima together where Dario introduced me to Peruvian cuisine, and I fell in love with the country, culture, and the man himself. I was always drawn to creative expression that let me connect with people. When I met Dario, I was working as a zombie on AMC's The Walking Dead, eating people professionally, as well as doing live theater, playing guitar as a singer songwriter, and working as a voice over artist. "I'm from a small town in Georgia with two traffic lights, a far cry from a capital city like Lima! I graduated from the University of Georgia where I studied theater.
That's the reason why I ended up studying and graduating from the University of Lima with a degree in Marketing. After graduation, I was hired for a "dream job" in a renowned international company in Lima, but one afternoon I found myself sitting on the beach watching the waves, having one of those moments of deep introspection and I realized that if I didn't follow my passion now, years would pass by and I would always wonder "What if.?" so I quit my job and decided to enroll in Le Cordon Bleu, where I acquired the skills of cuisine and patisserie.īefore and after graduation I worked in pastry and savory in many places including Lima, Peru, Ottawa, Canada and Atlanta, Georgia. My mother was a business woman and hoped I would pursue something more traditional. When I was 17, I told my parents I wanted to study culinary and it was a shock for them.
I always loved food, and the idea that it would bring families together. I grew up eating everything, from wholesome, home-cooked meals with fresh produce from the market to chicken butchered the same morning. Everything cooked in the Peruvian tradition of embracing spices, chili, and using every part of the animal. I would visit my grandmother on Sundays and watch her make pasta, rolling the dough out with an empty wine bottle.