Entradas
Home to ancient ruins, lush forests and burbling volcanoes
By Erik Nilsson (China Daily)Updated: 2008-09-12 16:37
2008-09-12 16:37:25.0
Erik Nilsson
Home to ancient ruins, lush forests and burbling volcanoesPeru,Machu Picchu
Peru holds a special place in the hearts of many geographers because of the diversity of its land and people.
The country's elevation rises from its 2,414-km-long coastline, flanked by lowland Amazon basin rainforests in the east, to the towering Andes Mountains, where several volcanoes still burble, in the central regions. From the highest mountaintop of Nevado Huascaran, 6,768 m above sea level, the topography again dips and stabilizes along the western coastal plains.
Owing to the diversity of its geological features, the 1.28-million-sq-km country, half of which is draped in tropical rainforests, contains three quarters of known types of ecological zones.
Peru's varied landscapes are constellated with a number of natural wonders and ruins from ancient civilizations.
Some of the most spectacular natural sites that have helped propel the country's burgeoning tourism industry include the Cordillera Blanca, the world's highest tropical mountain chain; Arequipa's snowcapped peaks, bubbling volcanoes and Colca Valley; and Lake Titicaca in Puno.
But perhaps even more than for its natural wonders, the country is celebrated for its cultural sites. Some of the top locations for visitors are the Incan ruins at Machu Picchu; Chan Chan, the world's largest mud brick citadel; and Cuzco, where republican and colonial buildings rise from the foundations of Incan ruins.
Little is known of Peru's ancient civilizations, as they did not have a written language, endowing them with an air of mystery.
The 29.18 million people who dwell in the country's mountains and valleys are nearly as diverse as the geographical areas they inhabit. About 45 percent are Amerindian, while 37 percent are mestizo (mixed Amerindian and white) and 15 percent are black. Chinese Peruvians, or tusuan, are the next largest group.
While Spanish and Quechua are Peru's official languages, a large percentage of its mostly indigenous population speaks Aymara and a multitude of indigenous Amazonian tongues.
With all of its cultural and scenic offerings, the country is seeking to rapidly expand its tourism sector, which contributes 7 percent to its $219 billion GDP (adjusted for purchasing power parity). Currently, it is the country's fastest growing industry.
The government has hailed tourism as proffering great potential for hoisting the 44 percent of the population living below the poverty line toward a higher standard of living.
Per capita GDP, adjusted for PPP, stood at $7,800 last year, and this figure is expected to climb as the country enjoys a 9 percent annual GDP growth rate.
Such relatively increasing prosperity and development is an upswing from decades of military rule before democratization in 1980. These years were followed by periods of economic turbulence and violent insurgencies, which lost momentum in the 1990s.
But things have been looking up for the country since the turn of the millennium. And since 2006, President Alan Garcia's administration has been putting greater focus on improving living conditions and maintaining fiscal prudence.
(China Daily 09/12/2008 page19)
Link: http://www.chinadaily.com.cn/life/2008-09/12/content_7023754.htm
viernes, 12 de septiembre de 2008
Encuentran reliquias Incas en Cusco y Lambayeque
Inca Relics found at Cusco and Lambayeque
Associated PressPublished: September 11, 2008
Cusco, Peru--Peru archaeologists say they have found the lower jawbone of a fetus among the remains of a sacrificed woman in a pre-Inca tomb in northern Peru, suggesting the Lambayeque practiced the atypical sacrifice of pregnant women.
A lead archaeologist said his team found the remains of seven sacrificed women and several sacrificed llamas in two tombs in the Chotuna Chornancap archaeological complex in the province of Lambayeque.
A Peruvian archaeologist said on Wednesday that the sacrifice of a pregnant woman is very unusual in the pre-Inca world and it could have been carried out for a very important religious event.
Chotuna Chornancap is a sacred site of the Lambayeque culture, which flourished in northern Peru between 800 and 1350 A.D.
Link: http://www.wnct.com/nct/news/world/article/inca_relics_found_at_cusco_and_lambayeque/18499/
Associated PressPublished: September 11, 2008
Cusco, Peru--Peru archaeologists say they have found the lower jawbone of a fetus among the remains of a sacrificed woman in a pre-Inca tomb in northern Peru, suggesting the Lambayeque practiced the atypical sacrifice of pregnant women.
A lead archaeologist said his team found the remains of seven sacrificed women and several sacrificed llamas in two tombs in the Chotuna Chornancap archaeological complex in the province of Lambayeque.
A Peruvian archaeologist said on Wednesday that the sacrifice of a pregnant woman is very unusual in the pre-Inca world and it could have been carried out for a very important religious event.
Chotuna Chornancap is a sacred site of the Lambayeque culture, which flourished in northern Peru between 800 and 1350 A.D.
Link: http://www.wnct.com/nct/news/world/article/inca_relics_found_at_cusco_and_lambayeque/18499/
Pisco Peruano: Aprenda a tomar como estrella de cine...
Learning to drink like a movie star
Filmfest Beverages
Adam McDowell , National Post
So what if it's pink? Bold, bittersweet and exquisitely balanced, you couldn't insult the Spoke Club's Pink Tanq by calling it a girly drink -- it's more like a sophisticated beverage for an empowered woman.
Jennifer Aniston loved it when she visited the Toronto private members' club on Sunday night.
"She actually had a couple of them," says John Paul Potters, the club's food and beverage manager, sommelier and the creator of the drink. "The greatest compliment to a cocktailer is when they order a second one."
No one would confuse Toronto with a cocktail town. It's more of a beer-and-whisky burg that's forced by a certain annual festival to mix up a few drinks --often clumsily.
However, this year's filmfest attendees are drinking better than ever, as more bartenders have adapted to the biggest news in cocktails of the past several years: "The martini's over," as Drake Hotel bar manager David Brown puts it.
He's not referring not to classic gin-and-vermouth martinis, which, like Ray-Bans, will always work for certain people. What's on its way out are the predictable concoctions of vodka and fruit juice in oversized, conical cocktail glasses -- the ones we have been fooled into calling "martinis" since sometime during the 1990s. The cosmopolitan and other over-the-top, colourful "martinis" are as much leftovers from the Night at the Roxbury era as shiny suits and frosted tips.
"Hopefully, the cosmo's dead," Potters says.
It's time for an adventure, one that might even involve pushing aside the martini glass and drinking out of a less ladylike rocks glass. If Jen can do it, so can you.
If you're somewhere other than Toronto and can't try the creations described below, don't worry; TIFF has always served as a preview of things to soon be released to a wider audience.
THE IT DRINKS
The venue Upstairs at Grace (503 College St.), a restaurant that openedinMay. The upstairs bar opened just last week, in time to host filmfest parties.
The drink The Graduate, containing Tanqueray gin, elder-flower cordial and lemon balm grown on the roof. Tangy and sour, but with sweetness coming from the cordial.
Star power Gin. Chris Hoffman, husband of Grace owner Leslie Gibson, says, "I think it's kind of like the long-lost spirit." Back in the old days of Hollywood, says Hoffman (who moved here from Los Angeles just a few months ago), stars would soak themselves in gin after a long day on the set. "We're single-handedly trying to put gin back on the map."
---
The venue The Spoke Club (600 King St. W.), location of several small, private parties during the festival.
The drink In addition to the delicious pink Tanq, the club has also offered the Emerald Geisha to guests during TIFF. It's a sweet and earthy combination of Tanqueray 10 gin, organic jasmine tea, lime juice and lychee, garnished with flower petals.
Star power Balance. The Spoke's Potters can speak eloquently about the need for calibrating the basic flavours to create a sense of deliciousness, whether with a wine, a dish or a mixed drink. "You've got to make sure the sweet-sour balance is on the money," he says. But actions speak louder than words, and the demure Geisha does the eloquent talking for him.
---
The venue The Drake Hotel (1150 Queen St. W.), host of Virgin Festival after-partying, the Passchendaele private party and other events.
The drink The Apple Fix, an interesting combination of Goldschlager, apricot brandy, dry Marguet Pere & Fils Champagne, apple juice and a slice of organic McIntosh apple
Star power Fresh ingredients -- and gold flakes. "We wanted something gold and flashy but still connected to the harvest," says the hotel's Brown, explaining the double timeliness of bartender Simon Ho's creation. It features some sparkle and zip from the bubbly, but the main thrust is the tried-and-true combination of apple and cinnamon.
---
The venue Skylounge , InterContinental Hotel (220 Bloor St. W.), often used by publicists as a locale for one-on-one interviews.
The drink The Leading Man, featuring pisco, muddled cucumber and honey.
Star power Pisco. The hot, of-the-moment ingredient is a brandy hailing from South America. Already popular in New York, pisco looks like the next cachaca. As assistant bar manager StefanieGeorgopoulos puts it, the drink uses pisco in a way that exudes "character, as you'd want in a leading man" --but it does have a sweet side.
JUICY MARTINIS, IF YOU MUST
The venue Sassafraz (100 Cumberland St.), a TIFF institution and a restaurant at the heart of the Yorkville neighbourhood. Ed Harris, Colin Firth and Ivan Reitman have popped in for a bite this year.
The drink The WAMStini, featuring Polar Ice vodka, Uphoria Pomegranate, raspberry liqueur and topped with prosecco, garnished with raspberries and fresh lime.
The justification For each drink sold, $5 is donated to Women Against M. S. The WAMStini also works as a flashy fashion accessory.
---
The venue One Restaurant (118 Yorkville Ave.), chef Mark McEwan's luxe restaurant inside the posh Hazelton Hotel.
The drink The One, made with apple-and pear-infused vodka, fresh pineapple and lime juice with hints of cinnamon and clove, and garnished with a gooseberry.
The justification This fruity drink looks great but lacks substance. However, it probably works even better than the WAMStini as hand candy; it's a gorgeous drink for a glam restaurant.
amcdowell@nationalpost.com
Link: http://www.canada.com/topics/lifestyle/story.html?id=6213b1b2-2adb-468c-815c-617455a58461
Filmfest Beverages
Adam McDowell , National Post
So what if it's pink? Bold, bittersweet and exquisitely balanced, you couldn't insult the Spoke Club's Pink Tanq by calling it a girly drink -- it's more like a sophisticated beverage for an empowered woman.
Jennifer Aniston loved it when she visited the Toronto private members' club on Sunday night.
"She actually had a couple of them," says John Paul Potters, the club's food and beverage manager, sommelier and the creator of the drink. "The greatest compliment to a cocktailer is when they order a second one."
No one would confuse Toronto with a cocktail town. It's more of a beer-and-whisky burg that's forced by a certain annual festival to mix up a few drinks --often clumsily.
However, this year's filmfest attendees are drinking better than ever, as more bartenders have adapted to the biggest news in cocktails of the past several years: "The martini's over," as Drake Hotel bar manager David Brown puts it.
He's not referring not to classic gin-and-vermouth martinis, which, like Ray-Bans, will always work for certain people. What's on its way out are the predictable concoctions of vodka and fruit juice in oversized, conical cocktail glasses -- the ones we have been fooled into calling "martinis" since sometime during the 1990s. The cosmopolitan and other over-the-top, colourful "martinis" are as much leftovers from the Night at the Roxbury era as shiny suits and frosted tips.
"Hopefully, the cosmo's dead," Potters says.
It's time for an adventure, one that might even involve pushing aside the martini glass and drinking out of a less ladylike rocks glass. If Jen can do it, so can you.
If you're somewhere other than Toronto and can't try the creations described below, don't worry; TIFF has always served as a preview of things to soon be released to a wider audience.
THE IT DRINKS
The venue Upstairs at Grace (503 College St.), a restaurant that openedinMay. The upstairs bar opened just last week, in time to host filmfest parties.
The drink The Graduate, containing Tanqueray gin, elder-flower cordial and lemon balm grown on the roof. Tangy and sour, but with sweetness coming from the cordial.
Star power Gin. Chris Hoffman, husband of Grace owner Leslie Gibson, says, "I think it's kind of like the long-lost spirit." Back in the old days of Hollywood, says Hoffman (who moved here from Los Angeles just a few months ago), stars would soak themselves in gin after a long day on the set. "We're single-handedly trying to put gin back on the map."
---
The venue The Spoke Club (600 King St. W.), location of several small, private parties during the festival.
The drink In addition to the delicious pink Tanq, the club has also offered the Emerald Geisha to guests during TIFF. It's a sweet and earthy combination of Tanqueray 10 gin, organic jasmine tea, lime juice and lychee, garnished with flower petals.
Star power Balance. The Spoke's Potters can speak eloquently about the need for calibrating the basic flavours to create a sense of deliciousness, whether with a wine, a dish or a mixed drink. "You've got to make sure the sweet-sour balance is on the money," he says. But actions speak louder than words, and the demure Geisha does the eloquent talking for him.
---
The venue The Drake Hotel (1150 Queen St. W.), host of Virgin Festival after-partying, the Passchendaele private party and other events.
The drink The Apple Fix, an interesting combination of Goldschlager, apricot brandy, dry Marguet Pere & Fils Champagne, apple juice and a slice of organic McIntosh apple
Star power Fresh ingredients -- and gold flakes. "We wanted something gold and flashy but still connected to the harvest," says the hotel's Brown, explaining the double timeliness of bartender Simon Ho's creation. It features some sparkle and zip from the bubbly, but the main thrust is the tried-and-true combination of apple and cinnamon.
---
The venue Skylounge , InterContinental Hotel (220 Bloor St. W.), often used by publicists as a locale for one-on-one interviews.
The drink The Leading Man, featuring pisco, muddled cucumber and honey.
Star power Pisco. The hot, of-the-moment ingredient is a brandy hailing from South America. Already popular in New York, pisco looks like the next cachaca. As assistant bar manager StefanieGeorgopoulos puts it, the drink uses pisco in a way that exudes "character, as you'd want in a leading man" --but it does have a sweet side.
JUICY MARTINIS, IF YOU MUST
The venue Sassafraz (100 Cumberland St.), a TIFF institution and a restaurant at the heart of the Yorkville neighbourhood. Ed Harris, Colin Firth and Ivan Reitman have popped in for a bite this year.
The drink The WAMStini, featuring Polar Ice vodka, Uphoria Pomegranate, raspberry liqueur and topped with prosecco, garnished with raspberries and fresh lime.
The justification For each drink sold, $5 is donated to Women Against M. S. The WAMStini also works as a flashy fashion accessory.
---
The venue One Restaurant (118 Yorkville Ave.), chef Mark McEwan's luxe restaurant inside the posh Hazelton Hotel.
The drink The One, made with apple-and pear-infused vodka, fresh pineapple and lime juice with hints of cinnamon and clove, and garnished with a gooseberry.
The justification This fruity drink looks great but lacks substance. However, it probably works even better than the WAMStini as hand candy; it's a gorgeous drink for a glam restaurant.
amcdowell@nationalpost.com
Link: http://www.canada.com/topics/lifestyle/story.html?id=6213b1b2-2adb-468c-815c-617455a58461
lunes, 8 de septiembre de 2008
Evento mas importante sobre el Pisco en Lima
Peru 8 September, 2008 [ 17:25 ]
Minster announces Peru's most important Pisco event
Living in Peru
Israel J. Ruiz
The commencement of two of the most important events in Peru's pisco industry were announced on Monday by the country's Minister of Production, Rafael Rey.The minister announced that the 12th National Pisco Festival as well as the 15th National Pisco Contest would be taking place from September 12-14 at Jockey Plaza Convention Center in Lima.It has been estimated that over two hundred of Peru's most important pisco producers will participate in this national event.Minister Rey pointed out the tremendous success the event had had over the past several years, affirming that the production of Pisco in Peru had doubled between 2003 and 2007.He added that production in 2008 would increase between 12 and 18 percent to approximately 5.8 million liters of pisco.The promotion of the national drink has also increased the country's consumption of the grape brandy 35 percent. Despite this, the country's annual per capita consumption is quite low, said Minister Rey, explaining that Peru's per capita consumption reached approximately 0.5 liters while Chile's had been registered at 3 liters."We hope that promotion campaigns will encourage the consumption of pisco in Peru's market," said Rey.
Link: http://www.livinginperu.com/news/7337
Minster announces Peru's most important Pisco event
Living in Peru
Israel J. Ruiz
The commencement of two of the most important events in Peru's pisco industry were announced on Monday by the country's Minister of Production, Rafael Rey.The minister announced that the 12th National Pisco Festival as well as the 15th National Pisco Contest would be taking place from September 12-14 at Jockey Plaza Convention Center in Lima.It has been estimated that over two hundred of Peru's most important pisco producers will participate in this national event.Minister Rey pointed out the tremendous success the event had had over the past several years, affirming that the production of Pisco in Peru had doubled between 2003 and 2007.He added that production in 2008 would increase between 12 and 18 percent to approximately 5.8 million liters of pisco.The promotion of the national drink has also increased the country's consumption of the grape brandy 35 percent. Despite this, the country's annual per capita consumption is quite low, said Minister Rey, explaining that Peru's per capita consumption reached approximately 0.5 liters while Chile's had been registered at 3 liters."We hope that promotion campaigns will encourage the consumption of pisco in Peru's market," said Rey.
Link: http://www.livinginperu.com/news/7337
Navegando y Viendo el Peru
Sailing and Seeing Peru
Two youth optimist sailors from the US Virgin Islands, and their families, recently traveled to Peru to participate in the first Optimist Training Clinic and Regatta with kids from 11 other nations. Earlier this month, Alex Coyle, from St. John, and Billy Gibbons, from St. Croix, traveled to Paracas, Peru, on the Pacific Coast, to sail with 38 other sailors in a clinic run by world class coaches.
Gonzalo “Bocha” Pollitzer, who coached Malaysia to a second place team finish at the 2005 Opti Worlds, and Fernando “Happy” Alegre, who coached the Trinidad team at the 2005 Opti Worlds, organized the event which included a five-day clinic, limited to 40 sailors, and a three-day regatta, which saw 53 sailors from 12 nations competing. Invited sailors included the North American champion, South American champion, 3rd place at Europeans, and 2nd and 7th place at the Opti Worlds in Switzerland this summer. The VI kids were happy to see their friends from Trinidad, Wesley Scott, Annick Lewis, and Matthew Scott (2nd at Worlds), there as well.
During the clinic a typical day for the sailors started with breakfast and was followed by calisthenics and a run through the desert. Paracas is on the 14-degree latitude south and is on the shore, but is also in the desert. The wind would be dead calm in the early morning and would start to pick up around 10:00am. The sailors would launch around 10:30am and begin on-the-water drills. By noon the wind would make a 180-degree wind shift and the coaches would reset the marks. The kids had a snack for lunch on the water. There would be more drills and practice races throughout the afternoon. By mid-afternoon, the wind would be blowing 18-25 and the kids would sail until dusk, which would be around 6:30pm. There would be time for showers and dinner, then they would meet with the coaches for debriefing along with video footage of their day’s sailing.
The regatta days were a little more relaxed with no morning workouts. Before the races, the sailors had a chance to do a little exploring around Paracas. One side trip included a boat trip to Las Islas Ballestas, which are referred to as the Peruvian Galapagos. It is a small cluster of rock-islands a couple of miles off-shore, which is home to hundreds of thousands of birds of many different kinds, including terns, gulls, vultures and penguins. There are also thousands of sea lions there. So there were times when a stray sea lion would pop up on the kids’ race course, much to their delight. Another great side trip was a sand dune buggy trip. The buggy drivers would drive you into the desert and just start driving all over these huge dunes. Sometimes, as you climbed, you didn’t know if the dune would level out, go over the other side, or the driver would choose to drive sideways down the dune you just climbed. The kids also experienced sand boarding Just like snow boarding, but down these big dunes. It was a great time.
The weather in Paracas was warm and sunny during the days and would cool down at night. It was quite dry, being in the desert. We never saw a hint of rain while we were there. In Nasca, a town south of Paracas, we were told it hasn’t rained for four years. Though the air was warm, the water was very cold, as it is effected by the Humboldt Current. The kids would have to wear plenty of spray gear and wetsuits in order to stay warm.
Before heading south to Paracas for sailing, the two families flew to Cusco, up in the Andes Mountains. There, they visited the Sacred Valley and the ruins of Pisac; Ollantaytambo, which is an old mountain village where many people still live like they did hundreds of years ago; and the Incan ruins of Machu Picchu. It’s amazing to think that these structures have stood for over 700 years, through earthquakes of 7.5 and years of overgrowth. We are lucky that it is one of the few places left unharmed by the conquering Spaniards and their search for gold.
One of the highlights for the kids, and the adults, was our encounter with the llamas at Machu Picchu. They were so tame. We had a great time petting and posing with them. We hear they “spit” at you sometimes, but we missed out on that experience.
It was a great adventure. From climbing the ruins at Machu Picchu, to petting the llamas, to sailing the Pacific in Paracas, to driving the dunes, and baying like the sea lions, Peru has a lot to offer.
Link: http://www.allatsea.net/specificissueeditorial.php?featureid=751
Two youth optimist sailors from the US Virgin Islands, and their families, recently traveled to Peru to participate in the first Optimist Training Clinic and Regatta with kids from 11 other nations. Earlier this month, Alex Coyle, from St. John, and Billy Gibbons, from St. Croix, traveled to Paracas, Peru, on the Pacific Coast, to sail with 38 other sailors in a clinic run by world class coaches.
Gonzalo “Bocha” Pollitzer, who coached Malaysia to a second place team finish at the 2005 Opti Worlds, and Fernando “Happy” Alegre, who coached the Trinidad team at the 2005 Opti Worlds, organized the event which included a five-day clinic, limited to 40 sailors, and a three-day regatta, which saw 53 sailors from 12 nations competing. Invited sailors included the North American champion, South American champion, 3rd place at Europeans, and 2nd and 7th place at the Opti Worlds in Switzerland this summer. The VI kids were happy to see their friends from Trinidad, Wesley Scott, Annick Lewis, and Matthew Scott (2nd at Worlds), there as well.
During the clinic a typical day for the sailors started with breakfast and was followed by calisthenics and a run through the desert. Paracas is on the 14-degree latitude south and is on the shore, but is also in the desert. The wind would be dead calm in the early morning and would start to pick up around 10:00am. The sailors would launch around 10:30am and begin on-the-water drills. By noon the wind would make a 180-degree wind shift and the coaches would reset the marks. The kids had a snack for lunch on the water. There would be more drills and practice races throughout the afternoon. By mid-afternoon, the wind would be blowing 18-25 and the kids would sail until dusk, which would be around 6:30pm. There would be time for showers and dinner, then they would meet with the coaches for debriefing along with video footage of their day’s sailing.
The regatta days were a little more relaxed with no morning workouts. Before the races, the sailors had a chance to do a little exploring around Paracas. One side trip included a boat trip to Las Islas Ballestas, which are referred to as the Peruvian Galapagos. It is a small cluster of rock-islands a couple of miles off-shore, which is home to hundreds of thousands of birds of many different kinds, including terns, gulls, vultures and penguins. There are also thousands of sea lions there. So there were times when a stray sea lion would pop up on the kids’ race course, much to their delight. Another great side trip was a sand dune buggy trip. The buggy drivers would drive you into the desert and just start driving all over these huge dunes. Sometimes, as you climbed, you didn’t know if the dune would level out, go over the other side, or the driver would choose to drive sideways down the dune you just climbed. The kids also experienced sand boarding Just like snow boarding, but down these big dunes. It was a great time.
The weather in Paracas was warm and sunny during the days and would cool down at night. It was quite dry, being in the desert. We never saw a hint of rain while we were there. In Nasca, a town south of Paracas, we were told it hasn’t rained for four years. Though the air was warm, the water was very cold, as it is effected by the Humboldt Current. The kids would have to wear plenty of spray gear and wetsuits in order to stay warm.
Before heading south to Paracas for sailing, the two families flew to Cusco, up in the Andes Mountains. There, they visited the Sacred Valley and the ruins of Pisac; Ollantaytambo, which is an old mountain village where many people still live like they did hundreds of years ago; and the Incan ruins of Machu Picchu. It’s amazing to think that these structures have stood for over 700 years, through earthquakes of 7.5 and years of overgrowth. We are lucky that it is one of the few places left unharmed by the conquering Spaniards and their search for gold.
One of the highlights for the kids, and the adults, was our encounter with the llamas at Machu Picchu. They were so tame. We had a great time petting and posing with them. We hear they “spit” at you sometimes, but we missed out on that experience.
It was a great adventure. From climbing the ruins at Machu Picchu, to petting the llamas, to sailing the Pacific in Paracas, to driving the dunes, and baying like the sea lions, Peru has a lot to offer.
Link: http://www.allatsea.net/specificissueeditorial.php?featureid=751
El lado artistico y creativo de Cusco
The grown-up gapper: Cusco's creative side
Ruth Holliday discovers Cusco's bohemian quarter among the galleries and museums of San Blas.
By Ruth HollidayLast Updated: 12:53PM BST 01 Sep 2008
The climb to San Blas is steep, but ultimately worthwhile
The Cusco school of painting flourished in the 17th and 18th centuries, combining Byzantine and Spanish influences with Inca imagery
A recurring image is of the Virgin - her image merged with the Inca Pachamama
The 'arcabucero' combines the Catholic archangel with the Inca's bird-like guardian
Ruth is treated to an impromptu drumming demonstration
Cusco is crawling with artists. In a city where 70 per cent of the population makes its living from tourism, local arts and crafts are big business. In the central Plaza de Armas, dozens of young students hawk their prints to the gringo crowds.
I decide to devote a couple of days to deciphering Cusco art. On such a mission there is only one place to head - San Blas - the hilltop district that's home to the cool and creative of the city.
It's an experience that many short-stay tourists may miss. Indeed it's easy to be dissuaded by the steep climb from Cusco's centre. But as you edge up the narrow Inca-built streets, above the smog-line of diesel fumes - the wheezing becomes worthwhile.
Clusters of tiny galleries glimmer in the archways. Art is everywhere here - it covers the walls of cafes, bars and restaurants - and in the Plaza San Blas street performers drum, dance and diabolo just for fun.
My first stop is a gallery on the Cuesta San Blas where owner Fredo instructs me in basics of the Cusco school of painting. This flourished in the 17th and 18th centuries, combining Byzantine and Spanish influences with Inca imagery.
As none of these artistic forerunners were averse to a generous splodge of gilding, the interior of Fredo's gallery is all that glisters. The recurring image on these walls is of the Virgin - her image merged with the Inca Pachamama (earth mother) so that she is obliged to nurse the holy infant with one arm while balancing baskets of farm produce with the other.
The other star of the Cusco school is the “arcabucero” - a kick-ass hybrid that combines the Catholic archangel with the Inca's bird-like immortal guardian. The arcabucero's job is to protect homes and families, armed conveniently with an enormous antique shotgun.
The paintings in Fredo's gallery are all modern-day reproductions, but the layers of oil, acrylic and gilt are as intricate as any original. Each work is created by four artists working in sequence - one on the background, one on faces and the others on decoration and gilding.
There are more arcabuceros to be found in San Blas Plaza - in the miniscule museum devoted to 20th century artist Hilario Mendivil. A narrow passageway from the square opens out onto the courtyard of his former home, guarded by two eight-foot arcabucero statues.
These are the gigantic daddies of the doll-size angels and virgins Mendivil spent his life sculpting. They take their inspiration from the Cusco school, but differ in one surreal respect - elongated necks in homage to that great Peruvian lifesaver - the llama.
Out in the square there are living artists to be found. After four weeks of Spanish lessons, I'm fluent enough to hear one young performer's views on Peruvian music.
"We all play Andean instruments," he tells me. "But we use them to create a fusion sound with bits of funk, African and jazz." I'm invited to their next gig on Saturday - and treated to an impromptu drumming demonstration that sets the San Blas hills ringing.
I feel closer to Cusco after glimpsing its creative side. I join the young artists absorbing the sun on the plaza steps and feel a rush of bohemianism.
Between the angels and virgins, llamas, dancers and drummers San Blas condenses more of the city's culture than the commercial centre and all its cathedrals combined. Tomorrow I'll probably be wheezing my way up here for more.
Link: http://www.telegraph.co.uk/travel/hubs/gapyear/2661257/The-grown-up-gapper-Cuscos-creative-side.html
Ruth Holliday discovers Cusco's bohemian quarter among the galleries and museums of San Blas.
By Ruth HollidayLast Updated: 12:53PM BST 01 Sep 2008
The climb to San Blas is steep, but ultimately worthwhile
The Cusco school of painting flourished in the 17th and 18th centuries, combining Byzantine and Spanish influences with Inca imagery
A recurring image is of the Virgin - her image merged with the Inca Pachamama
The 'arcabucero' combines the Catholic archangel with the Inca's bird-like guardian
Ruth is treated to an impromptu drumming demonstration
Cusco is crawling with artists. In a city where 70 per cent of the population makes its living from tourism, local arts and crafts are big business. In the central Plaza de Armas, dozens of young students hawk their prints to the gringo crowds.
I decide to devote a couple of days to deciphering Cusco art. On such a mission there is only one place to head - San Blas - the hilltop district that's home to the cool and creative of the city.
It's an experience that many short-stay tourists may miss. Indeed it's easy to be dissuaded by the steep climb from Cusco's centre. But as you edge up the narrow Inca-built streets, above the smog-line of diesel fumes - the wheezing becomes worthwhile.
Clusters of tiny galleries glimmer in the archways. Art is everywhere here - it covers the walls of cafes, bars and restaurants - and in the Plaza San Blas street performers drum, dance and diabolo just for fun.
My first stop is a gallery on the Cuesta San Blas where owner Fredo instructs me in basics of the Cusco school of painting. This flourished in the 17th and 18th centuries, combining Byzantine and Spanish influences with Inca imagery.
As none of these artistic forerunners were averse to a generous splodge of gilding, the interior of Fredo's gallery is all that glisters. The recurring image on these walls is of the Virgin - her image merged with the Inca Pachamama (earth mother) so that she is obliged to nurse the holy infant with one arm while balancing baskets of farm produce with the other.
The other star of the Cusco school is the “arcabucero” - a kick-ass hybrid that combines the Catholic archangel with the Inca's bird-like immortal guardian. The arcabucero's job is to protect homes and families, armed conveniently with an enormous antique shotgun.
The paintings in Fredo's gallery are all modern-day reproductions, but the layers of oil, acrylic and gilt are as intricate as any original. Each work is created by four artists working in sequence - one on the background, one on faces and the others on decoration and gilding.
There are more arcabuceros to be found in San Blas Plaza - in the miniscule museum devoted to 20th century artist Hilario Mendivil. A narrow passageway from the square opens out onto the courtyard of his former home, guarded by two eight-foot arcabucero statues.
These are the gigantic daddies of the doll-size angels and virgins Mendivil spent his life sculpting. They take their inspiration from the Cusco school, but differ in one surreal respect - elongated necks in homage to that great Peruvian lifesaver - the llama.
Out in the square there are living artists to be found. After four weeks of Spanish lessons, I'm fluent enough to hear one young performer's views on Peruvian music.
"We all play Andean instruments," he tells me. "But we use them to create a fusion sound with bits of funk, African and jazz." I'm invited to their next gig on Saturday - and treated to an impromptu drumming demonstration that sets the San Blas hills ringing.
I feel closer to Cusco after glimpsing its creative side. I join the young artists absorbing the sun on the plaza steps and feel a rush of bohemianism.
Between the angels and virgins, llamas, dancers and drummers San Blas condenses more of the city's culture than the commercial centre and all its cathedrals combined. Tomorrow I'll probably be wheezing my way up here for more.
Link: http://www.telegraph.co.uk/travel/hubs/gapyear/2661257/The-grown-up-gapper-Cuscos-creative-side.html
miércoles, 3 de septiembre de 2008
Productores de Mango apunta hacia Asia
Mangos from Peru at the Asia Fruit Logistica
APEM: Peruvian Association of Mango Producers and Exporters targets Asia
After a long process of agreements and protocols, Peru started exports to China in the campaign 2006/2007. The agreements between both Ministries of Agriculture included mainly phytosanitary procedures to get access to China, as expressed by Mr. Juan Carlos Rivera, Manager at APEM.Among the phytosanitary procedures, there is the hydrotermic process: mangos has to be exposed to hot water (42 degrees C) for about one hour. This procedure is already known by Peruvian exporters, since it is also requested by US phytosanitary authorities. Regarding China, Mr. Rivera comments: "this procedure is perfectly followed by the phytosanitary agency (SENASA) according to the agreements signed between both governments in 2005. There are other requirements from the commercial side: boxes of 6 kgs, large calibers, red appearance etc".Expectations are large. Asia in general and China in particular are huge potential markets. "Chinese market is enormous, Chinese people eat mangoes, for Americans this fruit is still an exotic. Additionally, we are in counterseason, then we logically see good expectations for the commercial future in China. however we have some limitations (e.g. shipping takes almost 28 days to arrive, we don´t know exactly the trade practices from Chinese people and they don´t know ours). On the other hand, Peruvian mangoes are gifts for New Year´s Eve in the Chinese calendar, thanks to its outstanding caliber, color and quality. In the short term, we expect to start some commercial agreements with importers from China and Hong Kong. In the long term, we expect to equal the high quality of mangoes exported to US, because Chinese people know about mangoes, then we have to arrive at the precise moment" emphasizes Mr. Rivera.Expectations in the production/export of mangoes from Peru are carried out partially. "Peru exported 104.000 tons. However, this export record was not together with financial results, since the traditional destination markets (Europe and US) had limited consumption, and prices went down. This campaign would happen at the contrary, low production, higher prices" ends Mr. Rivera.
Contact:Juan Carlos Rivera Ortega
ManagerAsociación Peruana de Productores y Exportadores de Mango (APEM)Urbanización San Eduardo A-2Piura
www.apem.org.pe++5173-306496
APEM@speedy.com.pe
Publication date: 9/2/2008
Author: Jahir Lombana
Copyright: www.freshplaza.com
Link: http://www.freshplaza.com/news_detail.asp?id=27634
APEM: Peruvian Association of Mango Producers and Exporters targets Asia
After a long process of agreements and protocols, Peru started exports to China in the campaign 2006/2007. The agreements between both Ministries of Agriculture included mainly phytosanitary procedures to get access to China, as expressed by Mr. Juan Carlos Rivera, Manager at APEM.Among the phytosanitary procedures, there is the hydrotermic process: mangos has to be exposed to hot water (42 degrees C) for about one hour. This procedure is already known by Peruvian exporters, since it is also requested by US phytosanitary authorities. Regarding China, Mr. Rivera comments: "this procedure is perfectly followed by the phytosanitary agency (SENASA) according to the agreements signed between both governments in 2005. There are other requirements from the commercial side: boxes of 6 kgs, large calibers, red appearance etc".Expectations are large. Asia in general and China in particular are huge potential markets. "Chinese market is enormous, Chinese people eat mangoes, for Americans this fruit is still an exotic. Additionally, we are in counterseason, then we logically see good expectations for the commercial future in China. however we have some limitations (e.g. shipping takes almost 28 days to arrive, we don´t know exactly the trade practices from Chinese people and they don´t know ours). On the other hand, Peruvian mangoes are gifts for New Year´s Eve in the Chinese calendar, thanks to its outstanding caliber, color and quality. In the short term, we expect to start some commercial agreements with importers from China and Hong Kong. In the long term, we expect to equal the high quality of mangoes exported to US, because Chinese people know about mangoes, then we have to arrive at the precise moment" emphasizes Mr. Rivera.Expectations in the production/export of mangoes from Peru are carried out partially. "Peru exported 104.000 tons. However, this export record was not together with financial results, since the traditional destination markets (Europe and US) had limited consumption, and prices went down. This campaign would happen at the contrary, low production, higher prices" ends Mr. Rivera.
Contact:Juan Carlos Rivera Ortega
ManagerAsociación Peruana de Productores y Exportadores de Mango (APEM)Urbanización San Eduardo A-2Piura
www.apem.org.pe++5173-306496
APEM@speedy.com.pe
Publication date: 9/2/2008
Author: Jahir Lombana
Copyright: www.freshplaza.com
Link: http://www.freshplaza.com/news_detail.asp?id=27634
Gerdau invertira US$1,4 billones en Refineria de Peru
Gerdau to Invest $1.4 Billion in Peruvian Steel Mill (Update2)
By Alex Emery
Sept. 1 (Bloomberg) -- Gerdau SA, Latin America's biggest steelmaker, will invest $1.4 billion to expand its Peruvian unit and increase exports to other countries in the region.
The expansion of Empresa Siderurgica del Peru SA will boost steel output to 3 million metric tons a year by 2013 from 450,000 tons now, said Chief Executive Officer Andre Gerdau Johannpeter.
``Peru will be one of South America's three-largest steel producers,'' Gerdau Johannpeter told reporters today after meeting with Peruvian President Alan Garcia in Lima. ``Siderperu will export to Chile and Colombia, and later to Asia and the rest of Latin America.''
Garcia is seeking to attract more foreign investments to the country in exchange for allowing companies such as Porto Alegre, Brazil-based Gerdau to ship to Asian buyers through Peruvian ports. Brazilian companies Petroleo Brasileiro SA, Braskem SA and Centrais Eletricas Brasileiras SA are studying investments in Peru, and Odebrecht SA is building an $800 million highway between the two countries.
Gerdau paid $101 million in 2006 for an 83.3 percent stake in the unit, known as Siderperu. The steel mill, located at the northern coastal port of Chimbote, about 350 kilometers (220 miles) northwest of Lima, will produce long- and flat-steel products, the company said in an e-mailed statement.
The expansion, which will create 4,000 jobs, will take place in two stages, and the mill will initially produce 1.5 million tons by 2011, Gerdau Johannpeter said. Latin America's steel consumption is growing as much as 8 percent a year, he said.
Gerdau may sell bonds on the Peruvian debt market to help finance the project, said Siderperu manager Luiz Augusto Polacchini.
Gerdau shares fell 56 centavos, or 1.8 percent, to 30.14 reais in Sao Paulo trading. The stock has climbed 26 percent in the past year, compared with a 1 percent gain for Brazil's benchmark Bovespa index. Siderperu's shares rose 21 centimos, or 7.7 percent, to 2.95 soles in Lima trading.
To contact the reporter on this story: Alex Emery in Lima at aemery1@bloomberg.net Last Updated: September 1, 2008 17:44 EDT
Link:http://www.bloomberg.com/apps/news?pid=20601086&sid=auJcU7XS_UcU&refer=news
By Alex Emery
Sept. 1 (Bloomberg) -- Gerdau SA, Latin America's biggest steelmaker, will invest $1.4 billion to expand its Peruvian unit and increase exports to other countries in the region.
The expansion of Empresa Siderurgica del Peru SA will boost steel output to 3 million metric tons a year by 2013 from 450,000 tons now, said Chief Executive Officer Andre Gerdau Johannpeter.
``Peru will be one of South America's three-largest steel producers,'' Gerdau Johannpeter told reporters today after meeting with Peruvian President Alan Garcia in Lima. ``Siderperu will export to Chile and Colombia, and later to Asia and the rest of Latin America.''
Garcia is seeking to attract more foreign investments to the country in exchange for allowing companies such as Porto Alegre, Brazil-based Gerdau to ship to Asian buyers through Peruvian ports. Brazilian companies Petroleo Brasileiro SA, Braskem SA and Centrais Eletricas Brasileiras SA are studying investments in Peru, and Odebrecht SA is building an $800 million highway between the two countries.
Gerdau paid $101 million in 2006 for an 83.3 percent stake in the unit, known as Siderperu. The steel mill, located at the northern coastal port of Chimbote, about 350 kilometers (220 miles) northwest of Lima, will produce long- and flat-steel products, the company said in an e-mailed statement.
The expansion, which will create 4,000 jobs, will take place in two stages, and the mill will initially produce 1.5 million tons by 2011, Gerdau Johannpeter said. Latin America's steel consumption is growing as much as 8 percent a year, he said.
Gerdau may sell bonds on the Peruvian debt market to help finance the project, said Siderperu manager Luiz Augusto Polacchini.
Gerdau shares fell 56 centavos, or 1.8 percent, to 30.14 reais in Sao Paulo trading. The stock has climbed 26 percent in the past year, compared with a 1 percent gain for Brazil's benchmark Bovespa index. Siderperu's shares rose 21 centimos, or 7.7 percent, to 2.95 soles in Lima trading.
To contact the reporter on this story: Alex Emery in Lima at aemery1@bloomberg.net Last Updated: September 1, 2008 17:44 EDT
Link:http://www.bloomberg.com/apps/news?pid=20601086&sid=auJcU7XS_UcU&refer=news
Guano produce negocio.
Bird dung means big business on Peru island
Aug 5, 2008
ISLA DE ASIA, Peru (AP) — It's a dirty job, but people love to do it. Workers toiling 24 days a month loosen, scrape, sift, filter and bag bird dung to make some of the world's finest organic fertilizer — known as guano.
They work in a chilly breeze with the pungent smell of must, salt and ammonia on the Isla de Asia, one of 22 islands where thousands of birds create industry and employment simply by defecating.
"It's fun, everybody does something," said Lucho Moran of Lima, grinning as he moved sacks of guano by cable onto a barge. "It's busy."
Other workers say the job pays well, and they eat free.
Unfazed by the odor and grit, 100 to 150 men work 12-hour days that begin with breakfast at 3:30 a.m.
Workers wear powder from the ruddy dirt like uniforms as they hurl pickaxes into the soil and shovel raw dung, known as "guano bruto." They collect on average 77 tons of guano a day.
Then they sift it over metal mesh to extract the smaller particles that make the grade for fertilizer, which is then bagged and piled onto barges headed to the port of Pisco.
Most guano is used in the fields of Peru, where it costs a fraction of chemical fertilizer.
But about 20 percent is shipped to France, Italy and the United States, said operations manager Cesar A. Teran, where it is a favorite among organic gardeners.
Link: http://ap.google.com/article/ALeqM5iQaBtIKpCHd3IFPbslJ81FtwkJ2wD92CBBMO0
Aug 5, 2008
ISLA DE ASIA, Peru (AP) — It's a dirty job, but people love to do it. Workers toiling 24 days a month loosen, scrape, sift, filter and bag bird dung to make some of the world's finest organic fertilizer — known as guano.
They work in a chilly breeze with the pungent smell of must, salt and ammonia on the Isla de Asia, one of 22 islands where thousands of birds create industry and employment simply by defecating.
"It's fun, everybody does something," said Lucho Moran of Lima, grinning as he moved sacks of guano by cable onto a barge. "It's busy."
Other workers say the job pays well, and they eat free.
Unfazed by the odor and grit, 100 to 150 men work 12-hour days that begin with breakfast at 3:30 a.m.
Workers wear powder from the ruddy dirt like uniforms as they hurl pickaxes into the soil and shovel raw dung, known as "guano bruto." They collect on average 77 tons of guano a day.
Then they sift it over metal mesh to extract the smaller particles that make the grade for fertilizer, which is then bagged and piled onto barges headed to the port of Pisco.
Most guano is used in the fields of Peru, where it costs a fraction of chemical fertilizer.
But about 20 percent is shipped to France, Italy and the United States, said operations manager Cesar A. Teran, where it is a favorite among organic gardeners.
Link: http://ap.google.com/article/ALeqM5iQaBtIKpCHd3IFPbslJ81FtwkJ2wD92CBBMO0
Pisco sour es atraccion en famoso restaurante
DINING REVIEW
Clark & Schwenk’s Seafood & Oyster House
3300 Cobb Parkway, Ste. 3240, 770-272-0999
By MERIDITH FORD
The Atlanta Journal-Constitution
Tuesday, September 02, 2008
Every winter upon retrieving my overcoat from the closet, I find squirreled away surprises in its pockets: ticket stubs from a movie the winter before, a tattered leaf from the yard I stuffed away to press but never got to, maybe even a $20 bill.
Souvenirs held from the year before, they are delightful in their unexpectedness.
I’m not sure what I was expecting from Clark & Schwenk’s Seafood & Oyster House, but what I got was very much like one of my winter souvenirs – a delight, right down to the bottom of my pocket.
Owners Rich Clark and Jon Schwenk have created a brasserie-style restaurant that’s a little lower Manhattan and a little Boca Raton – designed by Z-Space, Inc., the interior has a lush-life look to it, even though it’s small, narrow and planted in the corner of a strip mall off Cobb Parkway. The decor is brooding in spots, brassy in others; a luxurious window banquette ever-so-cleverly sweeps towards the ceiling, preventing the otherwise inevitable view of the Kroger parking lot.
It, along with a fresh fish case and brasserie bar serving classic cocktails like the Pimm’s cup and the Tom Collins, help suspend the belief of being somewhere other than the posh suburbs surrounding the Chattahochee River.
For a landlocked city like Atlanta, a classic fish house is a refreshing change from our steak-and-sushi gig. And this is classic: Big-boy portions of raw bar oysters and cherrystone clams, pisco sours, a variety of fish from arctic char to rainbow trout flown in fresh daily, steaks, and sides of spinach with olive oil and garlic. The grand steak and fish houses of the early 20th century are American gastronomic icons, and C & S proves its mettle when it comes to making simple preparations – broiled or chargrilled fish, elegant but simply prepared with sides of roasted fingerling potatoes and haricot verts – into big, bold plates of beauty.
Schwenk, who worked at Brasserie le Coze, has some experience cooking fish, and the attitude of this kitchen is to let flavors speak for themselves – rarely are their inventions of grandeur. One exception that works extremely well but I imagine proves a hard sell for servers is an appetizer of scallops with a caper-raisin sauce. The menu note actually made me do a doubletake. But three plump scallops, seared and crowned with a thin slice of caramelized cauliflower and mated perfectly with a pithy, almost surly sauce of sweet and salt are hard to argue with.
Salmon in dill sauce with layers of pan-fried potatoes, pretty-in-pink shrimp in a cognac and tarragon sauce laced with black pepper and fat slices of heirloom tomatoes layered with Vidalia onions won’t cause any face-offs, either.
Snapper served Marseille style (think bouillabaisse with saffron) is a little laden, the flavor of the fish stacked up against too much fennel until it is a memory. Gazpacho with lump crab is mostly forgettable, too. Steaks might seem a menu must-have (the way fish and chicken are at a steakhouse), but I’d much rather chomp down a ladies’ cut of Waggu New York strip elsewhere and stick to things that swim, like broiled halibut with mushrooms, sunchokes and sultry truffled corn sauce. And desserts here are acceptable, but rarely rise to the level of the rest of the menu – an apple tart served warm with rich caramel ice cream was the only real standout.
C & S offers A-list service, the kind you’d expect at a much larger, deeper-pocketed venue. Many of the servers are veterans of Brasserie le Coze, and while their steward-jacketed approach to service is partly haute French, much of the attitude here finds its roots in the informalities of what’s best about American service – relaxed, informative, but properly distanced.
The same could be said for C & S. Sitting at the bar sipping a pisco sour, it’s easy to forget the Kroger parking lot and imagine for a moment a fanciful world of Dorothy Parkers and Dashiell Hammetts meeting for drinks and staying for dinner. Nick and Nora Charles are stopping in for a bite. And like Ms. Parker, I too, will never be a millionaire but C & S makes me feel like I might be just darling at it.
Food: Seafood
Service: Excellent, from front door to kitchen door, the staff knows its way around a dining room
Address, telephone: 3300 Cobb Parkway, Ste. 3240, 770-272-0999
Price range: $$$
Credit cards: Visa, Mastercard, American Express, Diners Club
Hours of operation: Open for lunch and dinner Monday through Thursday from 11:30 a.m. to 11 p.m., Friday 11:30 to midnight, Saturday from 5 p.m. to midnight and Sunday 5 to 10 p.m.
Best dishes: Seared scallops with caper-raisin sauce, shrimp in cognac sauce, halibut, raw oysters, spinach with garlic and olive oil, salmon with dill sauce
Vegetarian selections: Sides of Vichy carrots, heirloom tomato salad, chopped salad (without bacon), Parmesan truffled potato chips
Children: Certainly, during lunch or early evening hours
Parking: Adjacent lot
Reservations: Accepted
Wheelchair access: Yes
Smoking: No smoking
Noise level: High
Patio: No
Takeout: Yes
Website: www.candsoysterbar.com
Clark & Schwenk’s Seafood & Oyster House
3300 Cobb Parkway, Ste. 3240, 770-272-0999
By MERIDITH FORD
The Atlanta Journal-Constitution
Tuesday, September 02, 2008
Every winter upon retrieving my overcoat from the closet, I find squirreled away surprises in its pockets: ticket stubs from a movie the winter before, a tattered leaf from the yard I stuffed away to press but never got to, maybe even a $20 bill.
Souvenirs held from the year before, they are delightful in their unexpectedness.
I’m not sure what I was expecting from Clark & Schwenk’s Seafood & Oyster House, but what I got was very much like one of my winter souvenirs – a delight, right down to the bottom of my pocket.
Owners Rich Clark and Jon Schwenk have created a brasserie-style restaurant that’s a little lower Manhattan and a little Boca Raton – designed by Z-Space, Inc., the interior has a lush-life look to it, even though it’s small, narrow and planted in the corner of a strip mall off Cobb Parkway. The decor is brooding in spots, brassy in others; a luxurious window banquette ever-so-cleverly sweeps towards the ceiling, preventing the otherwise inevitable view of the Kroger parking lot.
It, along with a fresh fish case and brasserie bar serving classic cocktails like the Pimm’s cup and the Tom Collins, help suspend the belief of being somewhere other than the posh suburbs surrounding the Chattahochee River.
For a landlocked city like Atlanta, a classic fish house is a refreshing change from our steak-and-sushi gig. And this is classic: Big-boy portions of raw bar oysters and cherrystone clams, pisco sours, a variety of fish from arctic char to rainbow trout flown in fresh daily, steaks, and sides of spinach with olive oil and garlic. The grand steak and fish houses of the early 20th century are American gastronomic icons, and C & S proves its mettle when it comes to making simple preparations – broiled or chargrilled fish, elegant but simply prepared with sides of roasted fingerling potatoes and haricot verts – into big, bold plates of beauty.
Schwenk, who worked at Brasserie le Coze, has some experience cooking fish, and the attitude of this kitchen is to let flavors speak for themselves – rarely are their inventions of grandeur. One exception that works extremely well but I imagine proves a hard sell for servers is an appetizer of scallops with a caper-raisin sauce. The menu note actually made me do a doubletake. But three plump scallops, seared and crowned with a thin slice of caramelized cauliflower and mated perfectly with a pithy, almost surly sauce of sweet and salt are hard to argue with.
Salmon in dill sauce with layers of pan-fried potatoes, pretty-in-pink shrimp in a cognac and tarragon sauce laced with black pepper and fat slices of heirloom tomatoes layered with Vidalia onions won’t cause any face-offs, either.
Snapper served Marseille style (think bouillabaisse with saffron) is a little laden, the flavor of the fish stacked up against too much fennel until it is a memory. Gazpacho with lump crab is mostly forgettable, too. Steaks might seem a menu must-have (the way fish and chicken are at a steakhouse), but I’d much rather chomp down a ladies’ cut of Waggu New York strip elsewhere and stick to things that swim, like broiled halibut with mushrooms, sunchokes and sultry truffled corn sauce. And desserts here are acceptable, but rarely rise to the level of the rest of the menu – an apple tart served warm with rich caramel ice cream was the only real standout.
C & S offers A-list service, the kind you’d expect at a much larger, deeper-pocketed venue. Many of the servers are veterans of Brasserie le Coze, and while their steward-jacketed approach to service is partly haute French, much of the attitude here finds its roots in the informalities of what’s best about American service – relaxed, informative, but properly distanced.
The same could be said for C & S. Sitting at the bar sipping a pisco sour, it’s easy to forget the Kroger parking lot and imagine for a moment a fanciful world of Dorothy Parkers and Dashiell Hammetts meeting for drinks and staying for dinner. Nick and Nora Charles are stopping in for a bite. And like Ms. Parker, I too, will never be a millionaire but C & S makes me feel like I might be just darling at it.
Food: Seafood
Service: Excellent, from front door to kitchen door, the staff knows its way around a dining room
Address, telephone: 3300 Cobb Parkway, Ste. 3240, 770-272-0999
Price range: $$$
Credit cards: Visa, Mastercard, American Express, Diners Club
Hours of operation: Open for lunch and dinner Monday through Thursday from 11:30 a.m. to 11 p.m., Friday 11:30 to midnight, Saturday from 5 p.m. to midnight and Sunday 5 to 10 p.m.
Best dishes: Seared scallops with caper-raisin sauce, shrimp in cognac sauce, halibut, raw oysters, spinach with garlic and olive oil, salmon with dill sauce
Vegetarian selections: Sides of Vichy carrots, heirloom tomato salad, chopped salad (without bacon), Parmesan truffled potato chips
Children: Certainly, during lunch or early evening hours
Parking: Adjacent lot
Reservations: Accepted
Wheelchair access: Yes
Smoking: No smoking
Noise level: High
Patio: No
Takeout: Yes
Website: www.candsoysterbar.com
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