Philanthropist comes to the rescue for Peruvian dinner
By Ceille Baird Welch

Wha'cha gon' do?

Dr. Anthony Imperial (l) teaches Jim Welch, step by step, how to prepare a five course Peruvian dinner.

When you don't know beans about cooking, let alone Peruvian cooking, you've already invited friends over for a home- cooked, five course, Peruvian meal and your loving spouse cracks up and tells you to Get Real?

Who ya' gon' call?

Sounds like a job for Dr. Anthony Imperial, world traveled philanthropic master chef.

In a poignant email to his friend, Jim Welch explained that a simple desire to share the video of his last year's Peruvian expedition had gotten way out of hand. Lower Richland neighbors, Johnny and Lee Jackson, Kathy Newman, and Bobby and Daisy Desportes had been promised a Peruvian meal as an added attraction. The email closed with something like, "Help me!"

Tony Imperial is a man for all seasons and a man of all nations. The retired Columbia psychiatrist, of Filipino, Spanish and Chinese descent, is constantly on the go and finds himself at home anywhere and everywhere.

In every port, he concentrates on four things: making friends, art and cooking classes, and sharing. He is a frequent visitor to Peru.

Imperial has witnessed third- world- poverty first hand and is quick to provide what he can when he feels those provisions will be put to good use, from cooking stoves to roofs for houses. On his most recent Peruvian visit, he was thrilled to note the academic progress and success of a young man whose schooling he had financed, so thrilled in fact that he has offered to finance the schooling of the young man's sibling.

Tony Imperial responded immediately to Jim Welch's dilemma:

"I will be your Peruvian chef. You will be my apprentice cooking student. I will get ingredients. We start cooking at my place and you finish up at home."

Then Tony Imperial listed the courses, beginning with Pisco Sours, the official alcoholic drink of Peru. "Crushed ice and egg whites," he said, "and bitters, and don't forget to strain it." As in Peru, he explained, guests should be greeted with the concoction, at the door.

The first course was a fish salad, Ceviche de Piscado, strong on lime and served chilled. Then there were the Papas Rellenas with Plantanos, beef- stuffed potatoes with fried plantains on the side. Next came the Arroz con Mariscos, a rice dish with clams, shrimp, scallops, octopus, and squid.

"Aren't octopus and squid the same thing?" Jim asked, during preparation.

Tony Imperial explained again: "No, octopus and squid are NOT the same thing."

"What's the difference?" Jim wanted to know.

Imperial's answer was simple. "One is an octopus and the other is a squid."

For a fourth course the two prepared Aji de Gallina, Peruvian chicken with olives and peanuts, and for dessert, a flan with caramel topping.

Did the evening come off without a hitch? Almost. Tony Imperial was unable to attend. He was called away on an errand by little Reyna Chessick, his very new granddaughter.

Guest comments on the meal? "Courageous!"

Guest comments on the film? "I have the video of our last year's family vacation to Disney in the car," announced Bobby Desportes. "It's only a few hours long. I'll run out get it."