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.
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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
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Listen to the panel discussion from the 2013 Food and Travel Expo
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Before becoming a chef, Jose helped develop summer camp experiences for kids
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Taranta is a member of the Green Restaurant Association
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Watch the documentary Food Chains and find out how the Coalition of Immokalee Workers promotes fair employment practices in the food industry
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Find out how Edible QR codes help consumers make smarter food decisions
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Follow the Taranta Green blog
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Join the Taranta team on a culinary adventure, like their recent Little Gourmet Adventure
Food for Thought
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Q: What is the name of the skewered meat that is commonly sold in the streets of Peru?
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A: Anticucho.
Out of the Frying Pan Picks:
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First step in making a restaurant eco-friendly: Composting and recycling
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Influential chefs: Javier Wong, who first taught him about ceviche
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Dish to try on first trip to Taranta: yucca gnocchi with lamb ragu or Amazonian fish
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Where will you go next on your next adventure: a wine trip to either Chile and Argentina or Spain and Italy