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Dear friends, family, customers, and community,

After much consideration, I have made the decision to leave 4 Suyos.

The last two-and-a-half years (one and a half of intense research, planning, and funding and one of operating) have been amazing! I’ve met incredible people who have not only been customers but some of whom have become close, personal friends; learned the intense, beautiful, and delicate art of running a restaurant; studied the ins and outs of a stunning culture and its food; learned how to cook, bake, sauté, slice, dice, and present; and have had the opportunity to live in, work in, and contribute to one of THE BEST neighborhoods in the city.

Thank you friends, family, customers, coworkers, employers, lenders, lawyers, accountants, vendors, art schools, far-away hosts, farmers, neighbors, and community members who’ve made these past few years some of the best of my life. Some of you are owed much more than I could ever repay.

And thank you to Humberto who gave me the courage to take on such a daring, exciting, and life-changing venture. I wish him and his mother Adriana the best of luck with 4 Suyos.

Until next time…

Erin Slucter

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Photo courtesy of Perudelights.com

I’m going to start this post with the obvious–Pisco originated in Peru NOT Chile. I mean there IS a town in Peru named Pisco! 🙂 If you’re unfamiliar with Pisco Sours or Pisco itself, you must familiarize yourself. Pisco is a grape brandy produced in Chile and Peru. There are generally regional differences to Pisco. Peruvian Pisco is produced in the Ica Valley region of Peru using copper pot stills. Pot stills are generally also used for producing single- and double malt whiskey. Regulations in Peru require the variation of grape and aging process be the determination for the type of Pisco.

While there is a million things that can be said about Pisco production, history, and cultural influence, one of its best qualities is what it can do to a little lime, eggs, and sugar, also known as the the intensely popular Pisco Sour. In fact, the Pisco Sour’s notoriety has gained it an official day in Peru. National Pisco Sour day falls on the first Saturday of February each year. This year, the celebration falls on February 4.

To make a Pisco Sour, you’ll need 3 oz. of Pisco, 1 oz. of freshly squeezed lime juice, 1 1/2 oz. of simple syrup, 1/3 of an egg white, and 1 drop of angostura bitters. Blend until frothy, and serve with a tiny bit of cinnamon on top.

This Saturday, if you’re not feeling up to making your own Pisco Sour, pick up some Pisco at Vas Foremost just around the corner and stop into 4 Suyos. We’ll make your mix for you!

This past December, Peru’s Presidencia del Consejo de Ministros announced the country’s 2012 public holidays. This rather seemingly-boring announcement stirred up a bit of excitement when two days were unexpectedly added to the list, February 13 and 14. Peruvians celebrate el dia del amor y la amistad on February 14. Thus, this announcement lead many to believe the government had declared Valentine’s Day a public holiday; however, I’ve also  found a few accounts of officials saying the holiday is rather a celebration for the Festival de la Virgen de la Candelaria en Puno. Either way, 4 Suyos can definitely get behind taking a break to celebrate our loved ones!

Read more here.

To celebrate Peru’s newest vacation days, 4 Suyos is offering a special Valentine’s Day package. Make a reservation at 4 Suyos for February 10–14, and choose one appetizer, two entrees, and two desserts for $40.00.

To make a reservation, call 773.278.6525 or email contact@4Suyos.com.