Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
San Antonio, TX – Nao is
excited to continue the Celebration of Cuisines program with a new Peruvian
menu which launched October 22. True to its namesake, Nao is exploring new
world flavors throughout the program, and Executive Chef Geronimo Lopez's
Peruvian-inspired menu will run six weeks until December 2.
"In Peru we find the crossroads of many cultures that have
collided to inspire a culinary-driven society," said Chef Lopez. "This entitles
Peru's culinary past to a great respect, and I feel honored to take guests on
this culinary journey."
Nao's Peruvian menu is inspired by
the history of Peru and fuses the traditional flavors of Peruvian cuisine with
a modern presentation by Chef Lopez. Guests will be surrounded by and immersed
in the music and art of the Peruvian culture while they dine on Nao's modern interpretation of authentic cuisine and enjoy
traditional beverages.
The special Peruvian prix fixe menu features an appetizer,
main course and dessert for $39. The dinner begins with a choice between Chupe Seco de Pollo y Quinoa, a traditional Peruvian casserole with
corn, quinoa, ajies, peas; or Crab Cause with an aji Amarillo-lime emultion, purple potato, avocado with amaranth sprouts. The
prix fixe continues with a choice between Arroz de Pato, roasted Duck Magret glazed with aji limo, siyau and honey with Chifa rice;
or Mahi Mahi "Sudado" with Peruvian aji broth, Yucca and plantain mash, crispy chorizo and heart of palm salad. The
evening will end on a sweet note with Lucuma Glace o Tres Leches Sellado.
Hand-crafted by mixologist Steven
Raoul Martin, Nao will feature the national cocktail of Peru throughout this
installment of the Celebration of Cuisines program. Nao will craft the Pisco Sour made with pisco,
lime, sugar, egg white and angostura bitters.
In the spirit of new world flavors, Nao will continue to
introduce a new menu inspired by a Latin American country every six weeks. Coming
up, Nao will feature Spanish Caribbean, Brazil, Argentina, Chile and Venezuela.
Executive Chef Geronimo Lopez will guide guests through their exploration of
cuisines with a culturally inspired culinary tour for each installment.
Nao is a restaurant and CIA classroom dedicated to the
exploration, preservation and celebration of the authentic cuisines, cultures
and bounty of Latin America. Nao is open for dinner on Monday to Saturday from
5:30 to 10 p.m. Nao also offers a farmers' market lunch on Saturday from 11:30 a.m.
to 2 p.m.; Late Night at Nao on Saturday from 10 p.m. to 2 a.m.; Pop-up Taco
Stand at the farmers' market on Saturday from 9:30 a.m. to 1 p.m.; and Fire
& Ice Happy Hours on Friday and Saturday from 5 to 7 p.m.
Nao is located at the Pearl at 312 Pearl Parkway. For more
information, please visit www.NaoRestaurant.com. Follow Nao on Facebook @NaoRestaurant and
on Twitter @NaoRestaurant.
Photo Caption and Hi-Res Image
Nao: New World Flavors is on the campus of The Culinary
Institute of America, San Antonio. (Photo
credit: Darren Abate/CIA)
View hi-res image >
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, and culinary science, as well as
certificate programs in culinary arts and wine and beverage studies. As the
world's premier culinary college, the CIA provides thought leadership in the
areas of health & wellness, sustainability, and world cuisines &
cultures through research and conferences. The CIA has a network of 45,000
alumni that includes industry leaders such as Grant Achatz,
Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini,
Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for
professionals and enthusiasts, as well as consulting services in support of
innovation for the foodservice and hospitality industry. The college has
campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.
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