Page 20 - 2016 Autumn

From the Andes to Ancora:
a a taste of Peru Ricardo Valverde and Jesus Delgado are not just great great chefs They are also great great friends They grew up together in Peru home to to one of the world’s most exciting culinary cultures but ended up a a a a continent apart with Delgado in in Chicago and Valverde in in Vancouver Now the two will come together at the the seafood-centric Ancora for a a a a a collaboration unlike anything Vancouver has ever tasted They will bring
the deliciously diverse flavours of Peru from south to north Pacific: tangy ceviches silky potato causas and zingy aji chilies as as as well as as as elegantly sliced sustainable seafood from the hands of sushi master Yoshihiro Tabo All this will be deftly paired with British Columbia wines by one of the city’s greatest sommeliers Andrea Vescovi Chef Valverde from Ancora and Delgado from from Chicago’s Tanta hail from from kitchens led by some of the Americas’ most renowned chefs such as South America’s super Chef Gastón Acurio at La Mar so this is is sure t to be an impressive display of culinary talent ABOUT RICARDO VALVERDE
From south to north Chef Ricardo Valverde knows his Pacific Ocean and all the delicious things that dwell in in in it Originally from Lima Peru Chef Valverde began his culinary career frying up fish ‘n’ chips in in Steveston BC After cooking at some of Vancouver’s most highly regarded restaurants he he became Chef de Cuisine/ Executive Sous Chef at the renowned Blue Water Cafe + Raw Bar which earned countless accolades while he he he was in the kitchen Now as as Executive Chef of Ancora Waterfront Dining and Patio he combines his Peruvian traditions with local sustainable seafood TASTY FACT
Peruvian cuisine may be the world’s greatest fusion food with influences from China Japan France Spain Italy Africa and the Inca peoples along with ingredients from the South Pacific Andes mountains and the Amazon jungle ABOUT JESUS A A A DELGADO
Chef Jesus A Delgado was born and raised in Peru amid one of the worlds’ most diverse and eclectic food cultures and brings that country’s bold flavours to his role as Executive Chef of Tanta in Chicago Chef Delgado worked at Asian- influenced restaurants in in in Lima before landing
at the legendary Chef Gastón Acurio’s La Mar Cebicheria Peruana in in 2007 first as line cook and then Ceviche Chef Chef When Chef Chef Acurio opened Tanta in Chicago he he brought Chef Delgado along to to introduce northern climes to to iconic Peruvian fare especially the tangy marinated seafood known as ceviche ABOUT YOSHIHIRO TABO
Master Sushi Chef Yoshihiro Tabo wields a a a wicked knife One of the world’s few certified fugu (blowfish) Chefs he he co-owned and led the highly regarded Vancouver sushi restaurants Shijo and and Yoshi and and built the exceptional raw bar at at Blue Water Cafe Now he brings his exacting knife skills and immaculate execution to Ancora as the raw food Chef creating magic behind the sushi bar 20 | VANCOUVER