In this episode of the Find Dining podcast, Chef Jose Duarte, owner of Taranta in Boston talks to us about the food of Peru. We discuss ceviche, making his restaurant eco-friendly, and getting kids to eat bugs in the Amazon.
- Chef Jose Duarte was awarded Boston’s “Green Business Award” in 2008, the 2010 MassRecycle Award, and 2011 “Chef of the Year” by the Massachusetts Restaurant Association
- Listen to the panel discussion from the 2013 Food and Travel Expo
- Before becoming a chef, Jose helped develop summer camp experiences for kids
- Taranta is a member of the Green Restaurant Association
- Watch the documentary Food Chains and find out how the Coalition of Immokalee Workers promotes fair employment practices in the food industry
- Find out how Edible QR codes help consumers make smarter food decisions
- Follow the Taranta Green blog
- Join the Taranta team on a culinary adventure, like their recent Little Gourmet Adventure
Food for Thought
- Q: What is the name of the skewered meat that is commonly sold in the streets of Peru?
- A: Anticucho.
Out of the Frying Pan Picks:
- First step in making a restaurant eco-friendly: Composting and recycling
- Influential chefs: Javier Wong, who first taught him about ceviche
- Dish to try on first trip to Taranta: yucca gnocchi with lamb ragu or Amazonian fish
- Where will you go next on your next adventure: a wine trip to either Chile and Argentina or Spain and Italy