Buen Diente Features Adriana’s Kitchen

Salmon Rillettes - Picture courtesy of BuenDiente.com

Salmon Rillettes – Picture courtesy of BuenDiente.com

Back in September 2013, I had the chance to Dorie Greenspan.  Between conversations, she signed my copy of Around My French Table with the following inscription:

 

Her hope is alive and kicking.  A few weeks ago we hosted at home our friends Nelson Torres and Ismael Martinez from Buen Diente along with fellow food blogger Myriam Ocasio from Puerto Rico Eats, and food entrepreneurs Paulina Salach and Gustavo Antonetti from Spoon Food Tours and Puerto Rico Restaurant Week.  The overall theme of the dinner was my cooking journey and influences, especially those recipes featured in the blog.

We started the evening with Gougeres de Queso del Pais, followed by my take on New Orleans barbecue shrimp.  The main dish was one of my favorite recipes from Around My French Table, the Short Ribs in Braised in Red Wine and Port. To cap our meal, my sister made my paternal grandmother’s signature dessert, bienmesabe.  I can best describe a bienmesabe as a coconut cream layered dessert – sort of a Caribbean tiramisu. Our evening was beautifully recapped by Nelson here.

Photo Courtesy of Buendiente.com

Thanks again to our friends at Buen Diente for this wonderful feature and here’s to future gatherings!

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

2 Responses to “Buen Diente Features Adriana’s Kitchen”

  1. Cher
    July 30, 2014 at 8:19 am #

    I know it’s taken me forever to comment but I loved this!

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  1. Salmon Rillettes with Cream Cheese and Scallions - Great Food 360˚ - July 8, 2014

    […] flavors, scallions, lemon zest and juice are added.  Although I prepared the traditional version a few weeks back, I like this take […]

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