Chef Ricardo Zarate, business partner Stephane Bombet and Food GPS reunited Zarate with some of his fellow FOOD & WINE Best New Chefs to collaborate on two unique dinners and celebrate the opening of Zarate’s latest restaurant, Paichẽ. On March 26, the contemporary Peruvian izakaya in Marina del Rey welcomed Portland’s Naomi Pomeroy, a 2009 FOOD & WINE Best New Chef, a 2013 James Beard Award Finalist: Best Chef Northwest, a “Top Chef Masters” competitor and the talented chef-owner of Beast. The evening also featured talented guest bartenders Pablo Moix and Steve Livigni of upcoming Westside bar Old Lightning, along with Pour Vous’ Devon Espinosa and Paichẽ bar manager Deysi Alvarez. Re-live the night.
It was a race to the finish for the first night at Paichẽ, with the sign going up just a couple hours before service.
COURSE #1: NAOMI POMEROY
Spring leek & green garlic veloute, chive oil, & crispy maitake mushrooms
COURSE #2: RICARDO ZARATE
Tiradito de paiche, aji Amarillo-soy dressing, sesame oil, camote purée
COURSE #3: NAOMI POMEROY
Seared breast & confit leg of squab, asparagus & black garlic beurre blanc
COURSE #4: RICARDO ZARATE
Short ribs anticucho, tamari, huancaina sauce, ajiaco de papas
COURSE #5: RICARDO ZARATE
Chocolate Bar, cake, chocolate wafer, chocolate mousse, cancha
FOOD & WINE Best New Chef dinner #1 featured an all star line-up behind the bar, including new Paichẽ hire Justine, Pablo Moix, Paichẽ bar manager Deysi Alvarez, Steve Livigni and Devon Espinosa.
Pablo Moix broke out some vintage bottled spirits, including Don Q rum from 1974 and Seagram’s V.O. Whisky from 1964.
It doesn’t get more Old Fashioned than what Pablo Moix and Steve Livigni delivered, a drink combining 86 proof Whisky circa 1946, sugar, bitters, and citrus peel.
In keeping with the old school theme of the spirits, Hemingway Daiquiri incorporated Don Q light rum circa 1974, maraschino, fresh grapefruit juice, and fresh lime juice.
Since Paichẽ is a Peruvian restaurant, of course one cocktail had to include pisco. Desert Eagle combined Pisco, Pineau des charentes rosé, fresh pineapple, fresh lemon and egg white, with dabs of bitters, and decorative star anise.