Beyond Ceviche: Exploring Peruvian Cuisine

Beyond Ceviche: Exploring Peruvian Cuisine

From street foods to the daily table, traditional Peruvian foods are appearing on the menus of many upscale restaurants and are moving into our global palate.  We happen to be lucky enough to have a Peruvian native as our Executive Chef!  Catersource Magazine & the International Caterer’s Association have teamed up to bring you The Art of Catering Food Conference in Denver, CO.

Executive Chef Elgin Woodman will be teaching at this year’s conference, discussing the cultural and regional influences of Peru during her course entitled, “Beyond Ceviche: Exploring Peruvian Cuisine”.  Elgin will identify key ingredients in the Peruvian kitchen, showcase Peruvian foods on catering menus, and demonstrate Peruvian ingredients that you can sell in your market.

As a sneak peek, Elgin share’s her special recipe for the Classic Peruvian Dish, Lomo Saltado:

Ingredients (Serves Five):


1 TSP Minced Garlic

2 LBS Tenderloin Tips

1 Red Onion Wedge

1/2 LBS Plum Tomatoes, Quartered

2 LBS Yukon Fries

3 Aji Amarillo, Cut in Strips

6 TBS Soy Sauce

2 TBS Cilantro

1 Bunch Green Onion

1 Pinch of Cumin

Red Wine Vinegar

Salt & Pepper to Taste

Oil to Fry



– Season the meat with the garlic, then coat a sauté pan or wok with oil.

– Sear the beef on high heat, season with salt, pepper and cumin.  Remove from the heat.

– Add more oil to the sauté pan/wok, then sauté  and the onions.  Add a dash of the red wine vinegar until it evaporates, ensuring the onion keeps its texture.  Remove from the heat and reserve.

– Repeat the same process with the tomato as you did with the onions.

– Return all ingredients to the wok, including the seared beef.  Add the Aji Amarillo and Soy Sauce to incorporate all the flavors.  Toss in the cilantro and green onions, then add in the fries.

– Serve immediately with Rice & Peruvian Corn, Tacu Tacu or Noodles.


Lomo Saltado

How I am spending my Summer Vacation

How I am spending my Summer Vacation

Fishing! (sort of)

School may be out for Summer but class is definitely in session, at least for any SMART Catering Chef it is.   Ahhhh… Kentucky in July.   May not sound like a dream vacation destination but I can’t wait to head that direction again for what is now my third year in a row. I am honored to participate as an educator at this year’s CaterArts. Held annually by the International Caterers Association, CaterArts is composed of classes with the catering chef in mind. Hosted in Louisville, Kentucky and sponsored by Sullivan University, it is not only a great learning experience, but also a great party! Would you expect anything less from Catering Chefs?  My topic this year ReDuce: Scintillating Sauces with Fish.– I am really excited to share the stage with the talents of Chef Ron Rando of  Thomas Preti Catering.

Don’t be late for class!  Early Bird Registration ends June 15th!

Baked Scallops with Black Garlic Butter

Serves- 60

  • 60 Sea Scallops
  • 1# butter
  • 1 ½ heads Black Garlic
  • 2 cups Japanese Bread Crumbs

Whip the butter with the garlic until it is completely incorporated.

Scoop the butter over the scallop. Top with Breadcrumbs. Broil.