Andina Hosts Tapas & Wine Benefit on June 7th for the Friends of the Q’ero – The Last Living Incas
June 3, 2010
Portland, Oregon (June 2, 2010) — Andina Restaurant owners Doris Rodriguez de Platt and John Platt will partner with the local organization, Friends of the Q’ero Community for a special fundraising event on Monday, June 7th from 5:30 to 7:30 p.m. to benefit the Q’ero people of Cusco in Peru. This benefit will support education for the children of the Q’ero community Marcachea, also known as the last-living Incas, living between 12,000 and 15,000 feet above sea level in the Cusco region. The Q’ero suffer from the lack of basic services and their children receive a fourth-grade education at best. Friends of the Q’ero are gratefully requesting $150 per person so that the children can have a school to attend. Guests make a reservation for the event and pay via donation the night of the event following a special presentation about the Q’ero community. For additional information, please contact Maggy Henry at maggy@mhenryinteriors.com.
Bocaditos
TARTARE DE TUNA NIKKEI EN COPAS DE PEPINO
tartare of tuna with soy sauce, ají Amarillo, and lime juice, served in a cucumber cup
SALMÓN MARINADO SOBRE GALLETAS DE PAPA
lox-style wild Salmon in an Andean herb marinade, served on potato crisps, finished with ají honey
CHICHARRÓN DE CAMARONES CON KIWICHA Y SALSA DE MORAS
crispy golden prawns studded with kiwicha, served with an Andean berry and rocoto dipping sauce
CHAMPIÑONES RELLENOS Y GRATINADOS AL AJÍ AMARILLO
local mushrooms stuffed with a sautéed vegetable and Parmesan gratin
MINI ANTICUCHOS DE KOBE Y POLLO
marinated skewers of grilled Kobe beef and Draper Valley chicken, served with a spicy salsa de rocoto
BOLITAS DE ARROZ CROCANTE CON SALSA DE SACHATOMATE
crispy rice croquettes, served with Andean tamarillo sauce
RAVIOLES CROCANTES DE AJÍ DE GALLINA
crispy mini raviolis of succulent pulled chicken in an ají Amarillo, peanut and cream based sauce
CUCHARITAS DE QUINOA SERRANA CON PORTOBELLOS AL CHIMICHURRI
Chinese spoons of quinoa stew with roasted golden beets and chimichurri sauce
Tapas Station
CAUSITAS MORADAS
freshly mashed purple potatoes infused with key lime juice and layered with shredded chicken breast and ají Amarillo
PIMIENTO PIQUILLO RELLENO
Piquillo peppers stuffed with quinoa, cheese and Serrano ham
CEBICHE DE MANGO VERDE Y LANGOSTINOS
Cebiche of green mango, passionfruit and prawns “cooked” in lime juice and
with a marinade of onions, cilantro and peppers
TABULE DE CEREALES ANDINOS
Quinoa salad served with cotija cheese, avocado and olives
FRESH BREAD AND ASSORTED SAUCES
About Andina
Andina draws inspiration from the native culinary traditions of Peru, as well as from the contemporary cooking by some of Peru’s leading chefs. Owner Doris Rodriguez de Platt, collaborates with Andina’s kitchen team to develop a menu that celebrates the restaurant’s Andean roots with an emphasis on Novo-Peruvian cuisine. The kitchen sources native and local ingredients to create dishes at once traditionally rooted and personally inspired. The lively scene in Bar Mestizo features an extensive tapas selection, Latin-American cocktails, a raw bar and nightly live Latin-inspired music. Andina is open for lunch, dinner and happy hour and is located at 1314 NW Glisan in Portland, Ore. Call 503-228-9535 for reservations. Visit www.andinarestaurant.com for more information.