Monday, May 28 @ 4pm
***We are proud to partner with our friends at LA FOOD BOWL for this event!
Peruvian chef Virgilio Martínez Véliz is among an international community of talented chefs who inspire not only regionally but globally. His menus capture the essence of altitudes and ecosystems. Cuisine of this stature feeds body, soul and intellect. Virgilio’s Central restaurant in Lima has earned a top-five spot (#5 in 2017, #4 in 2018) on the World’s 50 Best Restaurants list, and was named the top restaurant in Latin America. Thanks to this recognition and a recent profile on Netflix’s Chef’s Table, Virgilio and other Peruvian chefs have brought notice and acclaim for the country’s rich culinary culture, with high-elevation ingredients sourced from the Andes. For this dinner, Virgilio will source wild and cultivated ingredients from California’s sea and a variety of altitudes as he does in Peru. We will set our table at Alex Weiser’s farm in Tehachapi, in a mountain valley at 4,380 feet above sea level less than 100 miles from the Pacific.
Peru is also known for art on the land; the extraordinary Nazca Lines are among the world’s most profound compositions. OITF founder Jim Denevan has a chef background, but he may be more well known as an artist who creates enormous, temporary drawings on sand, earth and ice. Jim’s work has been shown in major museums, including MoMA PS1. For this event, he will compose a work in the field adjacent to the table.
* Photo Credit: Neringa Greiciute