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Taranta

210 Hanover Street
Boston, MA 02113 (map)
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Food Style

A marriage between Peruvian and Southern Italian cuisine, with an emphasis on sustainable ingredients

Date

October 17, 2012

The larger-than-life Jose Duarte, chef/owner of Taranta, blew away our group with an impassioned, multi-sensory experience that delved heavily into the cuisine of his native Peru.

After whetting our palates with a freshly-shaken pisco sour, the group was seated at a long table dotted with dozens of QR codes, which, upon being scanned into a smartphone, revealed the multi-course menu we were about to enjoy. Chef Duarte introduced each course while sharing his personal background as well as his earnest approach towards becoming Boston’s most environmentally sustainable restaurant.

Biodynamic and organic wines were paired with vivid dishes that featured ingredients rarely found on New England menus: giant Amazonian paiche fish, guinea pig, chuño potatoes. The group enjoyed a tour through Peru’s culinary history - for example, a spicy scallop tiradito, it was explained, reflected the influence of Japanese immigrants on Peruvian cooking. The truly unforgettable dinner was capped by an assortment of inventive desserts - tiramisu made with lúcuma (a Peruvian fruit) and “guavannolis” (guava cannolis) - and with a hearty round of applause the group declared “¡muchas gracias Chef Jose!”

TO START

Pisco Sour

AMUSE

Prosecco Mionetto (organic), Veneto, Italy, NV
Sopa de auyama (pumpkin soup)

FIRST COURSE

Sauvignon Blanc, Cono Sur, Chile, 2011
Scallop tiradito

SECOND COURSE

Causa de cangrejo (fresh crab, yellow Peruvian potatoes, avocado, botija olives, aji amarillo aioli)

THIRD COURSE

Pinot Noir, Cono Sur, Chile, 2010
Pan-roasted PEI mussels with Sicilian marsala and tossed with pancetta Abruzzese and balsamic-roasted shallots

FOURTH COURSE

Yuca gnocchi with a slow-braised “Chicha de Jora” lamb ragu and shaved parmesan

FIFTH COURSE

Carmenere Syrah Reserva, Chono, Chile, 2009
“El Rico” Peruvian Amazonian paiche

SIXTH COURSE

Peruvian cuy (guinea pig) with chuño gratin and panca sauce

DESSERT

Limoncello Fabrizia
Hazelnut mousse with a drizzle of Dulce de Leche
“Guavannolis” (guava and ricotta mini cannolis with pistachio brittle)
“Lúcumisu” (lúcuma tiramisu)