Latin American meals a delight
By Joan Rampersad Wednesday, August 8 2012
When one gets the opportunity to taste authentic Latin American food, paired with scotch whiskies from the House of Johnnie, it just doesn’t get better than that.
The Diageo World Class Bartender of the Year competition was recently held in Rio de Janeiro, Brazil, and featured a week of activities and competitions.
On the Monday night at Restaurante Aprazível, nestled in a small and reserved neighborhood in Santa Teresa in Rio, it was a unique and wonderful experience for members of the Latin American and Caribbean (LAC) media. It boasted a special wooden furniture décor that gave guests that warm feeling, and a menu most delightful.
Neatly placed on the tables as guests walked in was couvert comprising bread, white pizza, sweet and sour eggplant and butter, after which Aprazivel Salad appetiser (mix of crispy green and purple leafy lettuces, eggplant and squash strips grilled in olive oil, with slivers of parmesan cheese, dried tomato, red and yellow peppers in a tangerine vinaigrette sauce) was served along with Old Par Superior Scotch Whisky. For the main course guests tasted Buchanan’s Special Reserve (18 years) with Filet Mignon ragoût (filet mignon with Paris mushrooms, shallots over mashed potato, carrot, courgette and French beans – all sautéed in olive oil), and for dessert there was Chocolate Gateau (chocolate cake at room temperature, accompanied by vanilla ice cream, almonds and hot chocolate sauce) paired with Buchanan’s Red Seal Scotch Whisky.
The following night, the Marina All Suites Bar D’Hotel was the venue for Diageo ‘Whiskies’ Dinner where Arturo Savage, Diageo Regional Brand Ambassador for Johnnie Walker presented three12-year-old Single Malt Scotch Whiskies, Cardhu Ryrs, The Singleton of Glendullan and Caol Ila, paired with food prepared by Chef Victoria.
First up was Cardu Ryrs followed by the Singleton of Glendullan, paired with Lobster and Fresh Heart of Palm Napoleons, sautéed leeks cream and saffron sauce for the first Course.
Next was the Main Course of Braised Duck Confit, thyme scented dark sauce, caramelised pearl onions with whisky and sweet potatoes purée paired with Caol Ila and for dessert, Johnnie Walker Blue Label with dried Fruits Nougat with Honey Chocolate sauce, and bananas and raisins in whisky sirup and orange sauce.
It was simply marvellous.