Page 16 - ARUBA TODAY

A16 LOCAL
Wednesday 5 June 2019

Recycle Workshop at Cosecha to celebrate World Environment Day

ORANJESTAD, ARUBA – In June, Cosecha to- The mission of this recycle workshop is not only
gether with the local artist Mijenou Tromp will to teach the craft but also to raise more aware-
higlight recycling of material in the Cosecha ness and inspire the public to recycle material
Creative Center in San Nicolas. Cosecha sells as much as possible.
local, certified Arts & Crafts including a large
amount of pieces that are made with recycled This creative workshop takes place from 05.00
material. Moreover, Cosecha together with art- pm – 07.00 pm. Price is 35.00 aruban guilders,
ists offers a variety of creative workshops where which includes material and refreshment. Age
recycled material is regularly used to create a 16 years and up can participate.
piece of art or craft.
Registration is necessary at either Cosecha San
In light of World Environment Day, that is being Nicolas or Cosecha Oranjestad.
celebrated worldwide on June 5th, Cosecha
offers a great recycle workshop on Friday June For further information, please contact Cose-
7th. Under guidance of the local artist Mijenou cha San Nicolas at 5878708 or Cosecha Oran-
Tromp, the participants will make a bracelet jestad at 5878709. You can also email at co-
and earring set with soda cans pop tabs. Mijen- sechaworkshop@gmail.com.
ou is an artist who recycles as much as posible
and this shows in her creations. Cosecha sup- Please visit our Cosecha Facebook page www.
ports ideas and work where recycling is the phi- facebook.com/Aruba-Cosecha where you
losophy and therefore Cosecha is very grateful can find general information about Cosecha
that together with Mijenou we can offer this re- and an overview of all upcoming workshops on
cycle workshop to the public. the events page.

Asi Es Mi Peru restaurant launches Chef Table 5 Course Menu:

“It feels like having dinner at home in Peru”

me. I gave them a basket with in- Margarita, and the 5th a Crocante
gredients and a certain plate they de Maracuya. Try this wonderful
had to cook. Based on that I chose culinary experience!
the Chef and Sous Chef.”
Roxanne explains that the Peruvian
Chef Table 5 Course Menu food is influenced by different cul-
Peruvian food is remarkable for the tures. “A lot of people came from
diversity of its ingredients. It might China to work in the sugar planta-
be best known for its ceviche, the tions, Japanese came to work in
marinated seafood dish, but best- the rice fields and African immi-
sellers are also Lomo Saltado (stir fry grants brought their influences as
strips sirloin), seafood rice and Pes- well... that’s why you see a fusion
cado a lo Macho (fish of the day). in the dishes. The typical food and
Roxanne explains that recently the plates from Peru mixed with these
Chef launched a 5-course Chef influences make up for an excel-
Table Menu. “Now that we have lent cuisine. Our sushi for example is
standardized our typical Peruvian totally different than the standard
cuisine, we are ready to take it sushi and we have so many pastas
to the next level. Our Chef is very that are outside of Italian pastas.
EAGLE BEACH - Peruvian-born Rox- vian restaurant in Aruba. She said: knowledgeable and we bring The variety of corn, more than 500
anna Salinas is the proud owner who does not love Peruvian food?” higher cuisine to the table.” Of the variety of potatoes... I can go on
of a restaurant that without doubt That was the trigger for the start be- 5 courses the first is the Tiradito Tres and on.” I guess you will need to try
serves the purest Peruvian special- cause Roxanne loves cooking, it is Regiones, and the 2nd the Majao it for yourself as Roxanne’s place is
ties in Aruba: Asi Es Mi Peru at Para- in her genes. Her mom and grand- de Yuca con Pargo Escabechado unique. Asi Es Mi Peru is open ev-
dise Beach Villas. She herself wel- mother were great cooks. “My paired with a wonderful Santiago ery day from 12 noon - 10:30 pm.
comes you in ‘her home’ as that is base principle was to do every- Ruiz Albarino; The 3rd plate is a Cre- They are closed on Monday eve-
how the restaurant is described by thing original and authentic. When mosa de Quinoa con Aji Relleno ning. Have a peak on their website
Peruvian foodies: Food like home, guests come to this restaurant I paired with a Hahn Pinot Noir, the https://www.asiesmiperuenaruba.
for sure the best compliment a res- want to serve them the food as if 4th the Lomo con Salsa de Hongos com/ or Facebook así es mi perú.
taurant can get. “Everything here you were dining the best dishes in Andinos paired with a Merlot Santa
is 100 % Peruvian, we are authen- a house in Peru. The taste is equal,
tic and ethnic.” Peru by the way is nothing is fused or changed. Many
considered to be the single most Peruvians that come here say: I feel
important cuisine in Latin Ameri- like I am having dinner at home. It is
ca with a repertoire of dishes that very difficult to please Peruvians as
might even beat France. Many naturally they know best what is au-
big-name chefs travel to the coun- thentic.” To find her Chef and Sous
try to get inspired. Chef she went to Peru where she
interviewed 190 applicants. “We
How It All Started had more than 400 people that
“Many years ago during a Christ- applied, after a screening that my
mas gathering with family my mom brother and I did, we were left with
told me why I did not open a Peru- 190 and out of them 10 cooked for