Postmodern Peruvian
Have you ever considered the origin of the basic foods you eat? Corn, beans, and potatoes -- staples that have fed and advanced civilizations for centuries -- come from one country: Peru.
If that doesn't impress, consider the national dish, pollo a la brasa. In the hands of Peruvians, the herb-flecked, crispy-skinned rotisserie chicken is elevated to an art form. So is ceviche, white fish cured in a "tiger's milk" lime juice that gets its addictive flavor from the red rocoto, one of 200 chilies native to the South American country.
Bold flavors culled from simple ingredients are one reason Bay Area chefs are creating a Peruvian renaissance. Anchored by San Francisco's La Mar and Limon and fueled by a deep respect for Peru's culinary contributions, restaurants from Berkeley to Redwood City are putting a modern spin on this ancient cuisine by sourcing local, organic ingredients, using French cooking techniques and reinventing Peruvian street food.
At Bocanova, a Pan-American grill in Oakland's Jack London Square, chef-proprietor Rick Hackett combines flavors and techniques from North, Central, and South America with Mediterranean traditions.
Dr. Badian loved Oxford, and friends said he visited often, doing important work, walking long distances, and bird-watching. His love for birds was lifelong. Six parrots at his home seem to be awaiting his return, his wife said.