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New food truck on the scene. Here’s the press release:

Out of the Blue Peruvian Fusion began as an idea shared by Chef Chris Smith and mastermind entrepreneur Rob Lowry. Their goal would be to provide delicious, unique, and high-quality cuisine. Prior to their food truck expansion, Chris and Rob had developed their own line of sauces under the Out of the Blue brand. These sauces have been available at many local, and chain store, supermarkets over the past year. With the continued success of their sauces, expansion was inevitable.

After developing a truck configuration that they could be proud of, they began their search for the perfect third member that could provide the flavors profile and techniques that would, once again, hit a sweet spot on the collective Asheville palette. After a lengthy search, they set their sights on Chef Santiago Vargas Rivera from Peru, and for him, joining Out of the Blue was an easy decision as Asheville had been on his radar for quite some time.

Born in Peru, Chef Santiago was surrounded by the original flavors of the country’s cuisine and was drawn the art of cooking from a very young age. After attending Le Cordon Bleu, in Lima, he moved to Long Island, NY and has culinary experiences that range from fine Italian cooking to BBQ, afterward even working as a private chef. After gaining early knowledge of several food backgrounds, Chef Santiago decided that Out of the Blue was the perfect way to bring the flavors that he remembers from his childhood to a new group that would approach it with the same enthusiasm that he has for these dishes.

Santiago knows that people from all over the world are driven to this area to lend their creativity to an already beautiful and inspiring place and that these are the people that he wants to serve. When describing his impression of Asheville Chef Santiago specifically mentions the Peruvian city of Cusco, a similarly beautiful city, nestled the mountains, and containing a similar “magic and love” – words that he often uses to describe both, his cuisine, his home country, as well as his new found home: Asheville.

He brings traditional dishes such as Lomo Saltado, featuring marinated strips of Filet Mignon or Sirloin, with onions, tomatoes, scallions and other ingredients, served with French fries and rice. Another of his favorites is Arroz de Chaufa which is, itself, a hybrid of both Peruvian and Chinese cuisine, inspired by the large Chinese population in Peru. He also plans to deliver sandwich style dishes such as Chicharrón and Huachana Sausage. You’ll have to come try them to understand!

We hope you enjoyed hearing our story and we encourage you to share your own Out of the Blue experience in the comments section. Also, if you see Chris, Rob, or Chef Santiago be sure to say hello and ask them about more exciting food truck news to come. We are very thankful to have sold out at our first few locations and we hope to provide many more great experiences. We hope to see you soon! (Press release written by Mr. Dustin Onash.)

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9 Comments

  1. grate xchanzes

  2. Grammar Police says:

    I’m not sure that I would want to claim the writing as it is full of grammatical errors. For example, “These sauces have been available at many local, and chain store, supermarkets over the past year.” Obviously the writer has trouble listing items in a suquence.

    • ashevillain says:

      What is a “suquence”?

    • theREALgrammarpolice says:

      I think what you mean to say here is that you think there are both grammatical and typographical errors. The word “suquence” should be considered a typographical error, instead of a grammatical as, even in the sub-quality (and ultimately incorrect) joke at the end of your post, you show that you were able to deduce meaning. If you’re going to pose a the Grammar Police you shouldn’t waste time picking on errors that everyone already understands as errors.

      Furthermore, the quote that you provided via sentence fragment that was meant to illustrate a listing error isn’t actually an error. In the sentence, additional modifiers of “supermarket” are off set by commas, perhaps giving the sentence the appearance of a list to uninitiated. While the sentence is a bit to handle in its current form, most grammarians should be able to navigate it.

      Thanks for your efforts here “Grammar Police.” You can go back to the JV bench now. If you’d like to join that actual grammar police you’re going to need a bit more practice. We could meet at the food truck over lunch sometime this week to further discuss your need for improvement.

  3. I’m guessing you couldn’t fit one of those rotisserie chicken ovens into a food truck, but this town could use a good, simple Peruvian chicken place, like the El Pollo Locos I used to go to in the DC area … cheap but delicious.

  4. OUT OF THE BLUE PERUVIAN FUSION CUSINE ROCKS MY SOCKS

  5. You didn’t write this.

    • The second sentence of this entry says, “Here is the press release,” and the whole rest of the post is inside a grey box to clearly show that it’s all part of the release. What part of that was so difficult for you to understand?

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