Tag Archives: Travel

Saborea Puerto Rico 2013: Chef Jimmy Carey

One of the highlights of attending Saborea Puerto Rico is the opportunity to meet and greet some of the most talented chefs del patio and the ones travel to the island to be part of this event.  One of the chefs I’ve had the chance to meet in the 2012 edition was chef Jimmy Carey.  He was one of the chefs with the most active Facebook and Twitter presence during last year’s Saborea Puerto Rico, which helped us track each other at el Parque del Tercer Milenio.  Chef Jimmy currently owns and operates three locations of Jimmy’z Kitchen in the greater Miami area.  Do not be fooled by the name.  The minute you meet him, you forget he was born in Greenwich Village.  His warmth, sense of humor and 75% of his accent are distinctively boricuaRead More…

Saborea Puerto Rico 2013

Image courtesy of the Puerto Rico Hotel & Tourism Association

Want to read about my experience at the event? Click here.

If Puerto Rico had an official food holiday, Saborea Puerto Rico would be it.  The sixth edition of Saborea Puerto Rico – A Culinary Extravaganza kicks off tonight, with its flagship event taking place on April 6th and 7th at the Parque del Tercer Milenio (el Escambrón).  This event is organized by the Puerto Rico Hotels and Tourism Association and sponsored by the City of San Juan, the Puerto Rico National Parks Company, and MasterCard among other entities.  Sixty-two chefs from Puerto Rico and the US will be participating in different activities during these four days of tastings, education, and fun. Read More…

2012 US Southeast Road Trip – Fried Green Tomatoes

Green (unripe) tomatoes are considered an end-of-summer or early fall crop in most of the Northern hemisphere.  Late season tomatoes are picked while green because otherwise the changing weather conditions would spoil them.  In the American South, however, they are so popular they are harvested while green all through the summer. Read More…

2012 US Southeast Road Trip – Introduction

There are few things I enjoy more than putting together a trip. I geek out and prepare Excel spreadsheets for everything, from schedules, transportation minutiae, to outfits. On my first road trip with E back in 2006, I compiled a whole binder filled with Google Maps printouts, winery maps, reservation confirmations, and had to stop myself from bringing a hole puncher to add every brochure we grabbed (I got to that after returning home). Thankfully we live in the age of smartphones and applications like TripIt, Yelp, and Waze that allow for a little more spontaneity and a much lighter carry-on bag. Read More…

Saborea Puerto Rico 2012

The fifth edition of Saborea Puerto Rico will be held this weekend (April 21 and 22) at San Juan’s beachside Parque del Tercer Milenio.  This event is organized by the Puerto Rico Hotels and Tourism Association and sponsored by the Puerto Rico Tourism Company and MasterCard, among other entities.  Fifty chefs from Puerto Rico, the US, and the Caribbean will be participating in different activities during these two days of tastings, education, and fun. Read More…

Fiestas de la Calle San Sebastian

“Voy subiendo, voy bajando…
Voy subiendo, voy bajando…
Tu vives como  yo vivo, yo vivo vacilando!”

(The Puerto Rican interpretation of vacilando is “goofing around”.  No one is undecided about having fun at la Calle San Sebastián!)

Fiestas Calle San Sebastian 2012

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2011 New York Trip Report (Part 2)

Welcome to the second part of my New York trip report!  This time around, I’m sharing our dinner recommendations and experiences, some other fun things we did around the city, and an account of the lovely evening we shared with Norma of Platanos, Mangoes, and Me and her family.  I’ve spent Christmas and New Year’s Eve in New York twice, so it seems fitting to wrap up my summary today.  The city is truly magical during the holidays. Read More…

2011 New York Trip Report (Part 1)

In New York freedom looks like too many choices
-U2

New York Trip Report - Midtown New York Skyline

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Fettuccine with Tempranillo Sauce, Beef Tenderloin and Goat Cheese

Some time ago, Eduardo and I were walking around downtown Miami, looking at menus and arguing about our inability to just pick a restaurant and go.  With my MILs glowing review in the back of our heads, we finally chose Perricone’s, a trattoria and Italian deli.  I ordered a fettuccine dish with sliced filet mignon, wild mushrooms, sun dried tomatoes and goat cheese in a Barolo sauce.   I am not sure if it was the hour (midnight approaching), the cold (low fifties temperatures normally not associated with Miami), but it was the kind of meal that sticks to your ribs and memory.  The sauce was rich from the wine, beef, and mushrooms, the goat cheese cutting through the acidity with its tang.   Fancy steak dinner gets a pasta bowl makeover! Read More…

French Fridays with Dorie – Mozzarella, Tomato and Strawberry Salad

Mozarella, Tomato and Strawberry Salad

On Tuesday, the day of the summer solstice, I rushed home thinking all the way that I needed a snack to hold me through until dinner time.  Ignoring the vending machine at work was not an easy task.  Halfway through, it hit me – I needed a ‘small plate’.  The mozzarella, tomato and strawberry salad from Around My French Table fit the bill perfectly – it was a wholesome snack to indulge my sweet tooth while getting in some protein and it took next to nothing to assemble!  I was thrilled to have enough daylight to take a couple of pictures.   Read More…

French Fridays with Dorie – Beggar’s Linguine

“Por una Fig Newton yo hasta me baño sin que me lo digan” – popular Puerto Rican advertising campaign from the 1980s, which translates to “I would take a bath without being told to” for that famous fig cookie.

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I haven’t had much experience with figs, other than eating my share of the aforementioned cookies during my childhood and maybe enjoying them stuffed as appetizers once or twice.  That changed during our visit to Châteaux Loudenne in the Médoc wine region, just north of Bordeaux.  After doing some grape picking as part of the winery visit (documented by France 2!), we went back to the main house for lunch.  Dessert was a luscious fig tart, made from fruit that grew just steps from the dining room!  As it usually happens, I remembered to take the picture after that first bite…   Read More…

En Culebra… Magazine

My brother’s new venture, “En Culebra…” was featured today in local newspaper El Vocero

http://www.enculebra.com/

En_culebra_staff

En_Culebra…_Magazine_Voce…pdf
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Paris Lunchtime

Paris Dinners

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Work in Progress – although I did not take many pictures of most meals in Paris, I can still do a write-up about them.  I wish I just had the time to do it!

Here’s a recap:

– Dinner with my friend Sol and her two adorable toddlers at Chez Clement, a chain restaurant.  Eduardo had a mix grill platter and I had the moules et frites, which were on my ‘checklist’ of things to eat while in France 

– Dinner at Chez Savy, another Fodors recommendation.  Two gazpachos, two steaks with frites and probably the best bernáise sauce ever.  

– Dinner at a restaurant I still need to confirm the name with Sol; starters included a gorgeous salad with cheese and nuts for me, Eduardo had a chacuterie sampler and we both had the duck.  It was really simple and delicious meal.

– Dinner at my friends’ place –  smoked salmon hors d’oeuvre on cucumber, salmon with big bountiful mushrooms in a wine sauce, salad and a cheese plate, and maccarons and raspberry sorbet.  I wouldn’t have had any other way to close the trip than this homecooked feast, and the chance to see my friends.

So that’s it!  I’ve managed in three weeks not to have pizza and to wean myself off the two cups of coffee a day habit I developed while abroad.  I’ll always have Rome, Florence, Siena, San Angelo in Colle, Bologna, Bordeaux and Paris and I will try to find a way to recreate some of these meals we gormandized.  On the top of the list: the balsamic glaze of the veal scallops from Sant Angelo, perfecting our homemade pasta, crepes and caramel salée sauce, tarte tatin, and the rich béarnaise sauce. 

L’Estacade

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Out of order alert!  This post is the follow up to our Bolognese adventures.  After arriving into the Boardeaux area from Bologna via Ryanair and resting for a bit (the maximum amount of rest I would allow DH, had all the calls been up to me), we set out to explore the city and find L’Estacade, one of the recommendations from the Fodors France 2010 guidebook.  We would come to rely on many Fodors restaurant recommendations for dining in France.  With a sense of “phew, we made it”, we walked into L’Estacade after a long, leisurely walk in the Garonne riverfront area.  It was quite the trek after a long day of travel – literally a “trains, planes, and automobiles” day – but a gorgeous one.  Bordeaux’s architecture owes a lot to Paris.  They wanted to be just as glamorous, but right by the water and it worked out just fine for them.  It is a gorgeous, compact urban center that was declared part of the world heritage by UNESCO. 

When we walked into the restaurant, we were marveled at the view.  The whole restaurant has glass panes that provide an unobstructed view of the city.  Had we made reservations, we might have gotten a better view, but it was fantastic just as it was.  We started out with a celebratory aperitif of Sauternes wine.  Sauternes is a French dessert wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from Sémillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. 

To continue varying from our Italian wine experience, we ordered a white Bordeaux blend, the 2007 Clanderelle.  Straight out of the Clanderelle website, the blend was made of

 

  • The Semillon is dominated by a white floral and lemon fragrance with hints of beeswax and honey. It provides a fairly full body and tends to be low in acidity. The Semillon possesses an extraordinary richness and a succulent texture.
  • The Sauvignon is characterised by its grapefruit, mineral, lemon lime and melon-like fragrance. It shows a great intensity of flavour. The Sauvignon contributes “freshness”, as well as a balanced acidity and a dry citrus finish to the wine.

As for dinner, per se, we started out with a goat cheese in phyllo entreé (in the French sense – starter/appetizer), which I am trying hard to remember but cannot remember much other than the fact that there were two, served with some microgreens, and that it was probably delicious.  The main course, a seafood platter, was much more memorable.  It had several types of fish, including salmon and shrimp, and was served with a corn souffle/mousse.  Bordeaux is a seafood town, and we could appreciate the fresh catch.  The piece de resistance was dessert – a gorgeous tarte tatin served with a gingerbread and apple sorbet.  I remember vividly the caramel sticking to my teeth.  I had not had anything like that apple sorbet before.  It was just the fuel we needed to walk out to the bridge to catch the ‘streetcar’ back to the hotel and definitely the most memorable dessert in a Bordelaise meal. 

Semillon Sauvignon Blanc

 

 

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