I had the absolute pleasure to cook for the talented and fellow Peruvian @sylk_z for her opening of “Existing with the Moon under our Feet” at @deligallery showcasing her identity in large, colorful, woven installations that pay homage to our cultural and pre-hispanic traditions. Her work inspired me to showcase the colors of Peruvian food while maintaining nostalgia from traditional ingredients. Excited for the projects that I see aligning with my visions and connection with other artists in the future.💫 Thank you for having me @deligallery and thank you @kelseycherry for taking these gorgeous pics! Menu: String beans, red leaf lettuce, apple and pickled rainbow carrots in a strawberry mustard vinaigrette Panca and chicha de jora braised short ribs with a pepper almond sauce and parsnip purée. Vegan coconut lime panna cotta (seeped in butterfly pea flower) with chicha morada syrup, mini grapes gold dusted bee pollen and huacatay flowers. Glossary: Panca- smoky dried pepper with fruity overtones Chicha de Jora- fermented corn drink also known as a ceremonial beverage Chicha morada- normally a drink made from purple corn, pineapple, apple and warm aromatics. Huacatay- black mint, an ancient Andean ingredient.