PERUVIAN CUISINE To be on display at food show in Chicago
Peru’s Export and Tourism Promotion Board, or Promperu will be showcasing the best of the Peruvian cuisine at the upcoming 2014 National Restaurant Association (NRA) Show, the largest foodservice trade association in the world.
The NRA food show is scheduled to be held from May 17th to 20th , 2014 in Chicago, United States.
Peru, one of the most exciting global gastronomic hotspots, will be represented by PROMPERU delegate Juan Luis Reus, who over the four days of the show will be on hand to discuss Peruvian food exports, which in 2013 exceeded US$ 7 billion.
Attendees will enjoy signature dishes from Tanta, Chicago’s first restaurant by acclaimed Peruvian chef Gaston Acurio, tasting typical Peruvian ingredients transformed into world class ceviches and cocktails, using a variety of authentic products such as quinoa, aji Amarillo chiles, coffee and the national spirit of Peru, Pisco.
“Peru is a country that is greatly privileged with an abundance of high quality ingredients and has seen the emergence of an exciting global cuisine represented by world class chefs”, said Magali Silva Velarde-Álvarez, Minister of Foreign Export and Tourism.
“This event is the ideal opportunity for PROMPERU to showcase the country of Peru to a who’s who of US restaurant industry leaders.”
Among the companies exhibiting at NRA to promote the export of Peruvian goods to the US will be Peruvian Global Trading S.A.C, SUMACC FOODS, PERU FOOD, and MN Productos Naturales. Dry sea cucumber, dry abalone, purple corn, for which Peru is famous for, and asparagus will be among the many products chosen to best represent the superlative quality of Peruvian food exports during the show.
The NRA Show is one of the most important shows for the restaurant hospitality industry in the United States, PRWEB.COM reported
Valuable networking opportunities are created between operators, vendors, chefs and producers who get the opportunity to experience the latest in cutting-edge foodservice products and services, and gain access to education sessions, panel discussions and cooking demonstrations led by industry experts.