rodrigo conroy, lima


my man, the bizarro randy from lima, “rodrigo conroy”!  his style and his ability to bridge the cuisine of peru with spain and that bad ass area called the basque, makes him a very dynamic cook and a great person to bounce ideas off of.  hes a man on a mission, he is always digging up something and always on the move.  his food, was the first to time that i found myself asking questions in lima? 


tomato farce

the  questions i began asking myself were: “who is this guy?”, “how old is he?” “fuck!!!” and “this cat has got some moves!”   i was really happy to have experienced this feeling at his restaurant because i really needed to wake up.  after dinner and eating my favorite dish of the year, foie gras cannaloni, figs, caramilized quinoa & parmesan ice cream, i knew lima and the rest of peru was on to something.  the more i learned about the cuisine the more i felt like that “white kid” , who only knows what he was taught, (MAYBE WE SHOULD WAIT ON THIS TOPIC)  Anyway, I loved that city and cant wait to go back in june to help carlos and rodrigo open a new concept down there!  thank you fred, for bringing our two worlds together! 


foie and unagi terrine


About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
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