Jarana x Artesano: A One-Night-Only Culinary Collaboration

Two of the U.S.’s top Peruvian restaurants unite for an exclusive six-course tasting experience.

RESERVE HERE

This September, Jarana brings something truly special to New Jersey’s dining scene—a one-night-only Chef Collaboration Dinner with renowned Peruvian restaurant Artesano. The evening promises to showcase bold flavors, creative spirit, and the soulful essence of Peruvian cuisine.

Guests will enjoy a six-course tasting menu crafted by two celebrated chefs: Executive Chef Jesús Delgado of Jarana and Executive Chef César Taboada of Artesano. Together, they’ll merge their culinary visions to honor the traditions and diversity of Peruvian gastronomy. Expect inventive takes on classics, elevated cebichería favorites, and surprising pairings that push the boundaries of modern Peruvian dining.

Adding to the prestige of this collaboration, both Jarana and Artesano were recently nominated by El Comercio Perú as two of the best Peruvian restaurants in the U.S. This recognition highlights not only their culinary excellence but also the growing impact of Peruvian cuisine on the international stage.

The dinner will feature two seatings only—5pm and 7pm—on Wednesday, September 10th. With limited availability, it’s an intimate evening where every course tells a story of cultural heritage, creativity, and collaboration.

RESERVE HERE

Collaboration Menu

Amuse-Bouche

• Lobster Ceviche Tartlet (Artesano): Maine lobster, caviar, rocoto gel

• Croqueta de Cangrejo (Jarana): Crispy king crab croquettes, caviar, macho reduction

  – Pisco Sour: Caravedo Pisco Quebranta, lime, egg white

First Course

• Hamachi Tiradito (Artesano): Yellowtail hamachi, avocado tiger’s milk, squid ink oil, yuyo crisps, sweet potato

• Cebiche Power (Jarana): Hokkaido scallops, uni, creamy rocoto & uni leche de tigre, choclo, Okinawa sweet potato, olive chalaca, cilantro oil

  – Wine Pairing: Grgich Hills Napa Valley Fumé Blanc 2022

Main Course

• Andean Beef (Artesano): Braised short rib, thousand layers potato, potato foam, panka demi-glace, garlic aioli, red pearl onion

• Concolón Norteño (Jarana): Duck leg confit & magret over ají amarillo and cilantro rice, quail eggs, chalaca, huancaína sauce

  – Wine Pairing: Barone Cornacchia Montepulciano d’Abruzzo Riserva Vizarro

Interlude

• Chilcano de Pisco: Pisco sphere, candied ginger, lime foam, lime zest

Dessert

• Atardecer (Jarana): Passion fruit mousse, red berries gel, amelcochado de coco, lychee

  – Wine Pairing: Codorniu Cava Brut Ars Collecta Blanc de Blancs