Peruvian chef Pedro Miguel Schiaffino of Malabar has a passion for wild Amazonian produce. Here, “blini and caviar” means pancakes made of native breadfruit, a “sour cream” of tart chestnut-and-milk purée, and glistening yellow roe bubbles of carachama, an Amazonian armored catfish normally seen at exotic aquariums. The culinary trompe l’oeil tastes both familiar and utterly new.
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From Food & Wine , JUL 2011
Pedro, the consulting chef, is an expert on obscure ingredients like fist-size river snails and 450-pound paiche fish, which he transforms into haute cuisine at his renowned Lima restaurant...MORE
From Food & Wine , MAY 2009
Peruvian-born, Italian-trained surfer-chef Pedro Miguel Schiaffino goes on jungle expeditions to discover obscure Amazonian ingredients, such as...MORE
From Food & Wine , FEB 2010
A Culinary Institute of America alum, he updates South American cocktails and serves dishes like barbecued goat with purple...MORE
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