MENDOZA Eat and drink like no tomorrow. So it could be interpreted the proposed Park Hyatt, for the fifth consecutive year held in Mendoza Masters of Food & amp; Wine South America, something like the gourmet event of the year.
The event brings together chefs and sommeliers reconocidísimos (local and international benchmarks alike), followed by an enthusiastic troupe of journalists, businessmen, special guests and yes, a handful of diners who disburse about $ 2000, to sample the best in drinks and snacks. All in three days of dizzying gastronomic rally.
It could be a daunting experience for someone who is usually a sandwich lunch on the computer keyboard, and remained in the molecular food like last culinary vanguard. Or, let’s face it, has not the faintest idea of the difference between a fruity aromatic white one, or between a mature red aterciopleado other (to name a couple of hundreds, thousands, of possible adjectives). But the journey to the world of pleasure, everyone enjoys the pair. He who knows and who does not. No matter if the European crisis kneels to the world economy, or in Buenos Aires eyes are started by the transfer from the subway. Here, at the foot of the Cordillera, the conversations revolve around how an avocado ice cream, what is the best pairing for a dessert, or what are the eggs tucupí is prepared. Although not only wine and deli program thrives. Unlike other Masters of Food & amp; Wine (which was first performed in all of the world simultaneously Park Hyatt), the Mendoza has the peculiarity that the hotel doors are breached. It’s a great way to harness the environment, visiting wineries (Trapiche, Catena Zapata, Rutini Wines, Ruca Malen, Zuccardi Family, is a guest chef each) and absorb a landscape that tourists are grateful to have known.
The following are some of the small-and post aprendizajes- that left three days of intense gourmet living.
What is the latest in culinary fashion and paraded Because the tecnoemocional kitchen, artisanal, organic, fusion, nouvelle cuisine, and could go ennumerando.
For Martin Molteni, owner subtracted Pure Land (Buenos Aires), which is looming is a return to the roots, ie, local products like squash, potatoes, garlic, cucumber, marcuyá (by region , of course). Result: native cuisines with modern techniques (he was dispatched with lamb loin with asparagus, corn, peppers and mushrooms sauteed in the same grill, served with chutney). Daniel Dolatre matches Molteni, general manager of Park Hyatt Mendoza. “This year we think there is much need to leave the borders, the Latin Americans should know more about the kitchen of their continent.”
Testified to his assertion the presence of more than 15 Latin American chefs, from the Brazilian Rafa Costa e Silva (now housed at Mugaritz, a famous restaurant in the Basque Country), to the Mexican José Rocha, executive chef at the Hyatt Regency Dubai.
Roast serves. Neither chimichurri chicken pamplona success of those in the opening cocktail event. The BBQ: nothing less than Luis Acuña, the Poor Uruguayan Luis, one of the best grills Bajo Belgrano (says the man that he was the first East Area) owner. The sun ruins the champagne (or sparkling, as they say now). For a country with little wine country like Brazil, are increasingly Brazilians visiting the wineries. Suffice it to say that they were the majority among foreign participants Masters 2012, beating the Americans, once kings of the podium.
“In my house I have 600 bottles of the finest wines, including one of Bordeaux 1973” Carioca Carlos Portugal pride. “Who said that there had wine”
No shirt, neckerchief and look diligent student. Jeans, shirt and disheveled hair, Alejandro Vigil, 38, is the head of winemaking winery Catena Zapata (the same as for any architectural eccentricity shaped Mayan pyramid) and knowledgeable as few of the profession (started at 14 years raising vineyards, he says). Tweets, has own blog (My Life Harvest 2012) and, for the avoidance of doubt about his passion for wine, Malbec has the word tattooed on his arm. His other tattoo says Juan Cruz, name of his firstborn and who inspired the Enemy, his own line of wines.
The secret of the man who leads LeeHillson pans Restaurant Royal Palms Resort and Spa, in Pheonix, Arizona, and creator of menus Mediterranean-rustic-style sounds simple: Cook from the heart, from the heart and kitchen.
But how does one cook from the heart, as it did Hillson for gala OSDE and Luigi Bosca, a piglet roast in slow cooker with mashed cauliflower and green Or rib roast with porcini mushrooms Harissa, cake risotto sausages and tempura onion
Real estate developments that capitalize knew the dream of own vineyard are not few. The Vines of Mendoza is one of them, but it stands out because, unlike most, is not a residential project. Customers buy their piece of land (an average of two hectares per owner) in the Valle de Uco, decide what to plant and how to produce varietal wines (The Vines provides them services requested in the production task),
“We have an owner who is a megabanquero of the City of London, for example, that every time he comes all she wants is to get his worst clothes, put your hands in the earth and work himself into his harvest,” says Pablo Giménez Riili , one of the founders of the initiative with American partners.
A “circus” version of the tango is seen on dinner Bodegas Trapiche. With dancers dancing, yes, but hanging from ropes, in the style of a trapeze artist. There expensive wines, what a novelty. Because you have to find the perfect grape, select and harvest by hand, place the wine in French oak barrels for 24 months, then stow leave two years before market release. So the process of hands icon Trapiche wine ($ 525 a bottle). But at the insistence of those who want to take care of the family finances, Joaquin Hidalgo, especilaizado wine journalist, tells us that on supermarket shelves can also find torronteses more than decent for about 20 pesos. We will have to resign and try. In addition to wines, winery Familia Zuccardi specializes in developing oil extra virgin olive oil. In his restaurant Casa del vistante can try delicious dishes with this fine product. Some sound unconventional, but they are a real find. For case: dark chocolate ice cream (the good, of course) with a splash of extra virgin olive oil and sea salt. And bon appetit.
Go another recipe, simple, which raged in warehouses Ruca Malen, chef Lucas Bustos work: quinoa salad (seasoned with onion, olive oil, fresh parsley, lemon juice) with caramelized apple chips.
How many tourists spend per day in high season, as Ruca Malen winery Between 70 and 80, adding Brazilians, Americans and Mendoza. For those who remained in doubt: tucupi eggs, which have the appearance and consistency of a yellow caviar, actually come from a broth extracted from root mandioca.Por Teresa Bausili- The Nation.
