Past Event: Ecuadorian Dinner

On September 16, 2019, Slow Food Corvallis members were guests of a group of Ecuadorians here for a culinary and cultural exchange. The Ecuadorians prepared a meal that included traditional dishes such as a quinoa soup and another made from puréed plantains and peanuts. Santiago Rosero, a professional chef and journalist, and Luz Zaruma, a Kichwa Kañari woman who runs a restaurant in Quito, took the lead in the kitchen. As we began our meal, Fabian Bucheli, who guides tours in the Amazon and the Galápagos, described the regions of Ecuador and their food cultures. After our chocolate-and-avocado dessert, OSU’s own Professor Jim Myers shared some of the purple-skinned tomatoes he has been breeding.

We thank Professor Joan Gross for including Slow Food Corvallis in this event.