Nikkei Popup Dinner at The Essex May 14, 2024

Chef Colt Taylor held his first post-CoVID special event dinner at The Essex with a Nikkei (Peruvian - Japanese fusion) popup collab with guest chef Jorge Jorge Baldiviezo, former sous chef under Renee Touponce at Port of Call in Mystic and former chef de partie at Central in Lima, Peru
The Essex Nikkei Dinner-001 The first post-CoVID special event dinner at The Essex by chef Colt Taylor was a five-course Nikkei (Peruvian - Japanese fusion) popup collab with guest chef...
1 The first post-CoVID special event dinner at The Essex by chef Colt Taylor was a five-course Nikkei (Peruvian - Japanese fusion) popup collab with guest chef…
The Essex Nikkei Dinner-002 Chefs Jorge Baldiviezo and Colt Taylor get the evening going
2 Chefs Jorge Baldiviezo and Colt Taylor get the evening going
The Essex Nikkei Dinner-003 The amuse bouche was a trio of Peruvian causas, which are traditionally a stacked bite of seasoned potatoes and various savory toppings mixed with spicy...
3 The amuse bouche was a trio of Peruvian causas, which are traditionally a stacked bite of seasoned potatoes and various savory toppings mixed with spicy…
The Essex Nikkei Dinner-004 The first course was a tuna tataki and bluefin musciame done as a Peruvian tiradito. Tiradito is a Nikkei preparation inbetween sashimi and ceviche where a...
4 The first course was a tuna tataki and bluefin musciame done as a Peruvian tiradito. Tiradito is a Nikkei preparation inbetween sashimi and ceviche where a…
The Essex Nikkei Dinner-005 Course number two was chaufa or Peruvian fried rice using black rice and local scallops and squid. As you can tell, the pisco sour was rapidly replaced by an...
5 Course number two was chaufa or Peruvian fried rice using black rice and local scallops and squid. As you can tell, the pisco sour was rapidly replaced by an…
The Essex Nikkei Dinner-006 Our third course was black bass done Japanese style with fresh melon and fruits and rimmed with Peruvian purple potatoes. If you look closely, you'll notice...
6 Our third course was black bass done Japanese style with fresh melon and fruits and rimmed with Peruvian purple potatoes. If you look closely, you'll notice…
The Essex Nikkei Dinner-007 Our final entree is Japanese braised pork belly with umeboshi, or pickled plums
7 Our final entree is Japanese braised pork belly with umeboshi, or pickled plums
The Essex Nikkei Dinner-009 The team is enjoying themselves lighting our desserts on fire 🔥
8 The team is enjoying themselves lighting our desserts on fire 🔥
The Essex Nikkei Dinner-011 After the flames go out, our dessert is revealed to be a Peruvian confection. The puddle at the bottom is lucuma suspiro which is a traditional Peruvian dessert...
9 After the flames go out, our dessert is revealed to be a Peruvian confection. The puddle at the bottom is lucuma suspiro which is a traditional Peruvian dessert…