Join SoFAB to welcome Chef Dana Honn, Executive Chef and co-owner of Carmo, an award-winning tropical restaurant and bar in New Orleans Warehouse District, to the kitchen. Chef Honn will demonstrate and discuss Tropical Foodways: Ceviche - Peru & Beyond. "As long as there’s fresh fish available, it’s always the season for ceviche," Honn says.
With rich a history dating back over 2,000 years, the dish has become a staple in the tropics, and is now conquering the world. This demo will cover ceviche’s history and foodways, and the best methods and techniques for preparing traditional varieties, including proper fish selection and handling. It will conclude with suggestions on serving and a tasting.
Demonstration begins at 12 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
Dana Honn has been a featured chef, speaker, delegate and panelist at national events, including Farm to Table International, Slow Fish International, Terra Madre Salone del Gusto, Sea Web International and for the past three years has been a featured chef presenter on the Food Heritage Stage at the New Orleans Jazz & Heritage Festival. As a passionate supporter of local farmers and fishers, he is also the Co-Chair of Slow Food New Orleans and the founder of the Tropical Foodways Institute, formed in 2013 with a primary function of acting as a conduit for research, education and resources relating to the cuisine and culture of the tropics.
Chef Honn's introduction to Peruvian cooking was via his friend, Chef/Mixologist, Nico Vera, with whom he has collaborated on ceviche demos and pop-up dinners over the past seven years. Having lived in and traveled throughout South America, including Peru, he’s spent time researching its foodways, interviewing chefs, and writing articles on the sustainability of farm communities and fisheries for national organizations. On recent visits to Peru, he’s had the opportunity to cook with top local chefs, exposing him to different perspectives on the multi-dimensional culinary, ethnic and historical traditions which make Peruvian food what it is. Recent trips to Panama, Puerto Rico and Mexico have inspired a wider investigation into the variants of ceviche found throughout the tropics.