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1 of June of 2017

Rediscovering Colombian flavors and a live jazz group

The Alumni Association offers its members a gastronomic activity seeking to recapture local foods through a cuisine specializing equally, in vegetables (the one of deer) and animal protein (the one of bears).

It is an experience to highlight, with some preparations, the variety of ingredients and flavors of Colombian cuisine.

At this encounter, alumni, directed  and assisted by the chef of El Ciervo y el Oso restaurant (nominated for best restaurant at the 2017 La Barra awards), will prepare a mountain ceviche, accompanied with goat carimañolas, a main dish (quinoa burger,  A-Taque trout – or Huila sirloin), and dessert. A glass of wine will be served with the main course.

The Sun Karina jazz ensemble will provide the entertainment.

The idea is for attendees to enjoy local flavors, either well-known or to be recouped.  New Colombian ingredients will be used, provided by rural farmers of different regions in Colombia, whom we wish to support.

The restaurant’s proposal seeks to take Colombian flavors to another level and, thus, its offers are concocted using cutting-edge culinary techniques, such as sous videy, and traditional ones, such as coal ovens, banana and bijao leaves, smokers, and clay pots.

Explore Colombian cuisine and unveil the local flavors the country has forgotten!

To participate, please register at the following link and complete payment by May 14, 2017, at the restaurant located at Carrera 10 No. 69ª- 16, either in cash or credit card.  Payment may also be made by funds transfer or deposit at Banco Corpbanca, INVERSIONES ALEGRIA S.A.S, account number 214073108, NIT number 900.741.025-8. Upon completion, send proof of payment to email contabilidadelciervoyeloso@gmail.com.