Dear Friends, Although our tagline is “From Lima to Louisville,” late September will land us (and you) squarely in the Bluegrass State. Fittingly, we’ll begin with sweet sun tea. Sardines+Toast pays tribute to one of my favorite snacks growing up, when one would need only a can of sardines, saltines, some “hot pickled peppers” from the corner store, and a porch to enjoy them on. Fast forward twenty (or so) years and the sardines will be fresh and house-cured, the pickled peppers and vegetables, too, will be homemade, with toasted bread in place of crackers. Next is “Palla Walla.” I imagine many Southern families have some variation of corn, okra, butter, tomatoes, squash, and bacon stewed together, but only mine calls it this. Why? Because my grandfather was fond of unusual, colorful names. We’ve opted to make a lighter version for de Porres Sureña. The corn and okra will be sauteed instead of cooked in a roux and the tomatoes will be raw. Zucchini flowers will be stuffed with pimento cheese (a mixture of cayenne, cheddar, mayonnaise, and roasted red peppers), tempura battered, and fried. Not my mother’s Palla Walla, but I’m sure she’d like it very much.For a brief second, I debated giving our main course a highfalutin name. Perhaps “upper pork shoulder” as they were called at one startlingly expensive nose-to-tail shop here. But then I consulted Jay Fox, my favorite butcher and the owner of New York’s Hudson&Charles. In all caps he admonished me to never “DUMB DOWN FOOD CULTURE.” And so we have it. The third dish will be pork necks—neck bones, if you will—braised and smothered in gravy. We’ll serve them with kale, mustard, and turnip greens(collards have never been my favorite), candied yams, and corn muffins. Peach cobbler with a crust made of lard and butter and topped with vanilla ice cream is for dessert.This shamelessly piggy affair will take place Sunday, September 28th at 7:30PM. We’re thrilled to be back at KesselsKramer Gallery, 963 Chung King Road. Suggested donation is ninety dollars and includes pairings. RSVP to info@de-porres.com. Put some South in yo mouth!Danielle and Pablo

Dear Friends, 

Although our tagline is “From Lima to Louisville,” late September will land us (and you) squarely in the Bluegrass State. Fittingly, we’ll begin with sweet sun tea. Sardines+Toast pays tribute to one of my favorite snacks growing up, when one would need only a can of sardines, saltines, some “hot pickled peppers” from the corner store, and a porch to enjoy them on. Fast forward twenty (or so) years and the sardines will be fresh and house-cured, the pickled peppers and vegetables, too, will be homemade, with toasted bread in place of crackers. Next is “Palla Walla.” I imagine many Southern families have some variation of corn, okra, butter, tomatoes, squash, and bacon stewed together, but only mine calls it this. Why? Because my grandfather was fond of unusual, colorful names. We’ve opted to make a lighter version for de Porres Sureña. The corn and okra will be sauteed instead of cooked in a roux and the tomatoes will be raw. Zucchini flowers will be stuffed with pimento cheese (a mixture of cayenne, cheddar, mayonnaise, and roasted red peppers), tempura battered, and fried. Not my mother’s Palla Walla, but I’m sure she’d like it very much.

For a brief second, I debated giving our main course a highfalutin name. Perhaps “upper pork shoulder” as they were called at one startlingly expensive nose-to-tail shop here. But then I consulted Jay Fox, my favorite butcher and the owner of New York’s Hudson&Charles. In all caps he admonished me to never “DUMB DOWN FOOD CULTURE.” And so we have it. The third dish will be pork necks—neck bones, if you will—braised and smothered in gravy. We’ll serve them with kale, mustard, and turnip greens(collards have never been my favorite), candied yams, and corn muffins. Peach cobbler with a crust made of lard and butter and topped with vanilla ice cream is for dessert.

This shamelessly piggy affair will take place Sunday, September 28th at 7:30PM. We’re thrilled to be back at KesselsKramer Gallery, 963 Chung King Road. Suggested donation is ninety dollars and includes pairings. RSVP to info@de-porres.com. 

Put some South in yo mouth!
Danielle and Pablo

de Porres Chinatown, Part III

At the invitation of Pascale Georgiev and Kingston Trinder, we took our show to KesselsKramer Gallery on Chung King Road—find a more charming street in this town, we dare you. We came with duck legs, crab, Armenian feta, chess pie, and wine. We saw old friends and made a few new ones. We hope you did, as well. Thank you for being part of it all.

Abrazos.

Danielle and Pablo

photos by that minx, Caitlin Dennis except when otherwise noted

de Porres Chinatown, Part II

At the invitation of Pascale Georgiev and Kingston Trinder, we took our show to KesselsKramer Gallery on Chung King Road—find a more charming street in this town, we dare you. We came with duck legs, crab, Armenian feta, chess pie, and wine. We saw old friends and made a few new ones. We hope you did, as well. Thank you for being part of it all.

Abrazos.

Danielle and Pablo

photos by that minx, Caitlin Dennis except when otherwise noted

de Porres Chinatown, Part I

At the invitation of Pascale Georgiev and Kingston Trinder, we took our show to KesselsKramer Gallery on Chung King Road—find a more charming street in this town, we dare you. We came with duck legs, crab, Armenian feta, chess pie, and wine. We saw old friends and made a few new ones. We hope you did, as well. Thank you for being part of it all.

Abrazos.

Danielle and Pablo

photos by that minx, Caitlin Dennis except when otherwise noted

Hello Los Angeles.

As occasionally happens in the midst of catering, we made new friends. In this case, Pascale and Kingston, two curators with incredible eyes for art and—if we may say so—food. So pleased they were with the small bites we made for the Wende Museum, they extended an invitation to host de Porres at KesselsKramer Gallery. If you’ve ever walked down Chung King Road at sunset you’ll know why we could not decline their offer. 

Sunday, August 24th at 7:30 PM, de Porres Chinatown begins with chicha morada, a beverage made of purple Peruvian corn, fruit, cinnamon, and cloves. You’ll have the option of spiking it with rum. Causa will be our first course. A specialty of Lima, this one gets high-end treatment with the addition of lobster, avocado, and fennel all stuffed into a roll of smashed potatoes.

Next is solterito de alcachofaSolterito (little bachelor in English) is a product of Arequipa, an Andean town in the south of Peru. A salad of fava beans, cheese, and other vegetables, it was once a favorite of single men looking to stay trim. Pablo is adding artichokes to ours, along with Armenian feta, which we recently discovered we love. For our main course we’ve chosen seco de pato. Here duck confit finds itself in seco, an aromatic sauce of cilantro, aji amarillo, and beer, served with sweet potato puree and couscous. And for dessert: chess pie. Cornmeal, vinegar, sugar, vanilla, and egg, it is the simplest and, perhaps, the most Southern of my dessert arsenal. It will be topped with blackberries, raspberries, and cream.

So, yes, do join us. There will be flowers, candlelight, a wine for each course, and fine company. RSVP to info@de-porres.com to receive additional details. Suggested donation is ninety dollars.

Con cariño,

Danielle and Pablo

Culver City-based wine and spirits shop, Bar and Garden, select a few American rums and American ryes, we’ll be making Peruvian tea sandwiches and poundcake. Join us and them, August 28, 2014 at 6:30 PM. Get your tickets here.

Culver City-based wine and spirits shop, Bar and Garden, select a few American rums and American ryes, we’ll be making Peruvian tea sandwiches and poundcake. Join us and them, August 28, 2014 at 6:30 PM. Get your tickets here.

A feast in the Fabric District. City of Angels, we are here.

All photos by Natalie James.

As promised, de Porres DTLA and the California wines we will drink. Viognier, Vermentino, Riesling, Roussanne, oh my!
Feast with us Sunday, July 6th, 7:30PM in the Fashion District.  We’ll begin with a Rosemary Bourbon Lemonade aperitif followed by roasted beet and peach salad with pistachios and toasted quinoa. Next is pulpo tiradito. Tiradito is one of many Japanese contributions to Peruvian cuisine and involves sashimi-like cuts of seafood. Ours will be made with octopus, fresh orange juice, and fennel.
For our main course we’ll be making chupe de spot prawns. Chupe de camarones, a Peruvian shrimp chowder of sorts, is not new to de Porres menus. The inclusion of Santa Barbara’s own spot prawn is, however. With fava beans, choclo (corn), queso fresco, and topped with a poached quail egg, you’ll be getting a lot of Arequipa and a touch of California in one dish. Dessert, a strawberry rhubarb, black walnut galette with a dollop of vanilla bean whipped cream completes the meal. 
Think Tank Gallery is located at 939 Maple Avenue. There is plenty of street parking along with a few garages nearby. Suggested donation is ninety dollars made payable via Chase QuickPay or PayPal with info@de-porres.com listed as the recipient.
Con cariño, 
Danielle and Pablo

As promised, de Porres DTLA and the California wines we will drink. Viognier, Vermentino, Riesling, Roussanne, oh my!

Feast with us Sunday, July 6th, 7:30PM in the Fashion District.  We’ll begin with a Rosemary Bourbon Lemonade aperitif followed by roasted beet and peach salad with pistachios and toasted quinoa. Next is pulpo tiraditoTiradito is one of many Japanese contributions to Peruvian cuisine and involves sashimi-like cuts of seafood. Ours will be made with octopus, fresh orange juice, and fennel.

For our main course we’ll be making chupe de spot prawns. Chupe de camarones, a Peruvian shrimp chowder of sorts, is not new to de Porres menus. The inclusion of Santa Barbara’s own spot prawn is, however. With fava beans, choclo (corn), queso fresco, and topped with a poached quail egg, you’ll be getting a lot of Arequipa and a touch of California in one dish. Dessert, a strawberry rhubarb, black walnut galette with a dollop of vanilla bean whipped cream completes the meal. 

Think Tank Gallery is located at 939 Maple Avenue. There is plenty of street parking along with a few garages nearby. Suggested donation is ninety dollars made payable via Chase QuickPay or PayPal with info@de-porres.com listed as the recipient.

Con cariño, 

Danielle and Pablo

 

The second I saw black walnuts at the farmers market I knew this could work. Strawberry Rhubarb Black Walnut Galette, anyone? Estofado de Pollo with a side of avocado? Smelts battered in flour and cornmeal and then deep fried? Making oneself at home begins in the kitchen.

From Miracle Mile, with love and appetite.

Danielle

It is rare you’ll find anything approaching a restaurant review on our website. Being well aware of the work that goes into feeding other people, we prefer to not play the role of critic. But, after thirty three days on the road, two hours from Los Angeles, and nothing to do but wait (while Pablo drove), I started making lists. Soon he joined in. Here is what we loved and hated on the road.

The Bad:

Kiwi Sake Caipirinha (Hey, no liquor license.) Rio’s Brazilian Cafe, Austin, Texas

The Southern kitsch decor, among it, a framed Confederate flag and water served from plastic mason jars. Colonial Pancake & Waffle House, Hot Springs, Arkansas

Sausage and Kolache, Hill Country Donuts & Kolaches, Fredericksburg, Texas

The Worst:

Ceviche, Llama’s Peruvian Creole, Austin, Texas

Picanha Gorda, Rio’s Brazilian Cafe, Austin, Texas

Luna Rossa Dolcetto (New Mexican version of this Italian varietal.) Bought at Pecos Flavors Winery, Roswell, New Mexico

The Great:

Menudo, Mi Rancho Mexican Food, Yuma, Arizona

Taco in a Bag, Dairy Kastle, Louisville, Kentucky

Crabs, Captain James Landing, Baltimore, Maryland

Tamale Spread, McClard’s, Hot Springs, Arkansas

Catfish Ceasar Salad, Soul Fish, Memphis, Tennessee

Fried Chicken, Chicken King, Louisville, Kentucky

Apple Fritter, Schorr’s Family Bakery, Pittsburgh, Pennsylvania

The Fantastic:

Lemon Chess Pie and French Coconut Pie, Zoe’s, Hot Springs

Three Meat Barbecue Plate with Potato Salad, Beans, Pickles, Onions, and Peppers, Momma and Papa B’s, Waco, Texas

Pancake Breakfast with Freshly Squeezed Orange Juice and Arkansas Ham and Cheese Omelette, The Pancake Shoppe, Hot Springs

Fried Oyster Po Boy and Pickled Green Tomatoes, Soul Fish, Memphis, Tennessee

Nashville Hot Chicken with Pickles, Prince’s Hot Chicken, Nashville, Tennessee

Perfection:

Whiskey Sour, The Seelbach Hotel, Louisville