Saborea Puerto Rico 2011

Saborea 2011 Short and Sweet

Saborea 2011 was an interesting experience.  After my family went through a sad and complex experience, I had the pleasure to visit for the second time with my Mom Saborea 2011.  I knew from 2010 it was going to be amazing and I wanted my Mom to experience that with me. What I didn't expect was how busy and hot that day was going to be. Mom left early, she got cranky but I got to stay for a while and enjoy the blessings.

Going through my pictures from 2011 I realize I didn't have that many to share, but I did as usual take pictures of my favorites that day.

As usual the view.  I love the deep blue sea, and clear waters at the shore.  The breeze, mixed with the saltiness of the water just opens your lungs, and relaxes you to start the day in peace.

I had the pleasure to visit Spain several times when I was young.  My parents love Paella, specially Seafood paella.  Fresh ingredients, brought together in a large pan, slowly cooked to perfection is my families favorite thing to enjoy. Living in Germany in my childhood, my mother the Puertorrican (my Dad is German) was always looking for company that spoke the mother tong Spanish.  In our neighborhood we had a large presence of Spanish immigrants.  In the late seventies to early eighties, Germany promoted the immigration from nearby european countries to work the jobs others didn't care for.  That is why I had many friends from Italy, Spain and Turkey.  Mom made many friends with families from Spain.  I learned thanks to them to enjoy fresh grilled sardines with olive oil and garlic.  Roasted pigeons in wine, and Serrano ham.  I still crave for these flavors today. Manchego cheese, tapas, and Sangria.  Therefore the first thing Mom went for when we got there was the Paella.  Not like the ones we tasted in Formentera but not bad.  Puerto Rico has the Spain influence thanks to the Cristobal Colon, so we do have several Spanish venues were I can remember my smells and tastes of my youth.

Fern is found at the Saint Regis Hotel in Rio Grande, Puerto Rico. Chef Jean-Georges creates contemporary American with Local and Global Influence. A comfortable yet elegant hideaway  is his signature sophistication realized far away from home.  He creates masterpieces.  His location is yet modern but sophistacated, a frame just for his creations for us to enjoy.  Having the opportunity to taste Fern outside of his comfort zone was a treat on its own.

If you ever have the opportunity to visit Fern, the fresh fish is very well done.  The roasted Cod with Black beans and avocado is delightful.  As well as the Octopus with Black Pepper Sauce that was served at Saborea is featured in the regular Menu, is a must have item.

If you are lucky enough to be invited to one of the VIP areas at Saborea... the W has the best view and premium cocktails.  For 2011 I entered the lovely mini fort at the W.  Black Label, Grey Goose and Premium Wines was the offerings nothing less to expect.  Top Sponsors, local celebrities, and special guest get to enjoy an Oasis from what sometimes can become a busy event.  

Again, Warning, as you can see I did not learn my lesson on 2010 and did not wear Sunblock again.  You can see above it is about 3:00 pm that day and I am nicely pink which when I got home was red.

2011 was the year of the Cod fish.  This Codfish was stewed on top of a Malanga (root vegetable) mash with a sweet papaya chutney on the side.  Fresh, fusion cuisine, clean flavors to the pallid.  

As I said, 2011 was a short and sweet event for me compared to 2010.  I did get to meet Chef Augusto Schreiner for Augusto's the best european fine dinning in Miramar, Puerto Rico.  He was one of the in the early nineties to provide traditional ingredients like Foie Gras to our Caribean Pallid.Chef Augusto is on the top row fifth gentleman to the right.  

Another fun anecdote from this weekend was to see Chef Anne Burrell again, but this time in personal setting.  After the Friday traditional Rum of Puerto Rico VIP opening event, I decided to go to Condado for dinner and after go home after a very long day.  On my way back to the car, I run into one of my brothers childhood best friends, who tells me not to go to have at Bar Gitanno which is Chef Trevinos place a glass of Champagne.  I agreed to it since I had not seen him in years and since he is the Restaurant manager... why not!

To my surprise Chef Anne Burrell, Chef Trevino, and some of their friends casually having cocktails at the venue.  It was very cool because they remembered from previous year to have met me, and we hanged out for while.  It was a memorable experience that not many get to enjoy.

So I said goodbye to Saborea 2011, counting the days for 2012 to see what exciting new things I would get to enjoy again.

Saborea Puerto Rico 2010

Saborea Puerto Rico a Culinary Experience

April is my favorite month of the year.  You might ask why?  Very easy... Saborea is in town!  I got introduced 2010 to Saborea thanks to a good friend Yolanda Torres.  She is a Marketing Director for a Telecommunication company I used to work for.  We were a proud sponsor for the event.  She knew how much we shared passion for food so she made sure I had the opportunity to participate in this magna event in the island.  

This is Yoly and I in 2010 at the opening cocktail and tasting event at the Caribe Hilton

Here are some of the delights from that evening:

Bacalao Cake with Calalu Sauce by Chef Vivoni.  And yes this was my favorite that evening!

And the dessert went to:

The Chef that created a simple Passion Fruit Sorbet, with Rum Glazed Pineapple and Coconut Crisp

The Puerto Rico Tourism Department has worked hard for the past 5 years to create this event.  They have been able to bring together a 3 day culinary extravaganza with private Restaurant Dinners in the best restaurants of the island, and a 2 day all inclusive tasting event in Escanbron Beach.  Local Chefs have the opportunity to show of their talents, share insights, and make me smile.

This is me with Chef Trevino at the 2010 opening cocktail and tasting event. This event is by invitation only. I had one and never thought in my wildest dreams that I was going to have the opportunity to meet one of many of my idols that night.

The next morning the fun starts.  You arrive at Escanbron beach to the outdoor event.  The nicest thing about it, its right next to the beach.  The sky is blue, the wind is blowing and we are ready to enjoy 30 to 40 different venue exhibits in one large white tarp.  

Also, world renown chefs will do recipes live for you to watch.  It is cool to see Robert Irvine from Dinner Impossible taking shirt off to impress a crowed not only with his cooking talents, but with his tight abs.

So let's go to the good stuff the food.  For me 2010 was the best year for Saborea.  It was innovative, tasty and unforgettable.  The best was exhibited that year.

Let's start with my favorite dish, Asopao Frito.  Asopao is a traditional rice soup dish that my grandmother used to make all the time.  It is good with chicken or seafood.  Usually served with fried plantains or corn sorullos.  In 2010 the Chef decided to make it into a fritter with sweet water prongs.  It was sweet, creamy, and savory at the same time.  Almost like a Fried Risotto ball.  You couldn't stop eating them.  

The boys from Alchemia served creamy Rissotto with freshly cut Sweet Potato fries.  One of the best local Rissotto's I have had.  I do tend not to order Rissotto in Puerto Rico unless it is at the Italian La Piccola Fontana at the El San Juan Hotel and Casino.  Nothing like their basic Mushroom Rissotto.. you can taste the white wine and the fresh Shallots.  That Alchemia did win me over with their Rissotto.

The Lake was very good as well with fresh Chicken breast with Sundried Tomatoes and Basil.  We know... it has been done before.  But it was very nicely balanced, fresh and perfectly seasoned.  Having in this setting a juicy piece of Chicken is hard to do.  I gave them thumbs up for that.

And yes the most refreshing treats from that day.  The Lounge provided the best cocktail of the house.  French Gin made of the flower of grapes, mixed with Cranberry Juice, Passion Fruit and 7up.  This Adult fruit punch was so refreshing, and addicting.  At one point in time they had to stop serving because they were about to run out in less than two hours of opening the event.  Secondly, the Passion Fruit with a touch of Chili, it was light, not too sweet and easy to the pallid. The Chili powder was a great surprise in this dessert. I like subtle deserts more than chocolate overly sweetened heart attacking mountains of fudge desserts.  The simpler the better. And to the right my ultimate favorite traditional dish Serenata de Bacalao.  Serenata is made of desalted codfish with fresh onions, cilantro, tomatoes, scallions, olive oil and sometimes root vegetables.  That day it was just the fish with the fresh herbs and the olive oil.  It was very refreshing for a nice hot day.  Warning... when you are light skin like me if you ever plan to come don't forget your Sunblock like I did, you will regret it at the end of the day.

Lets not forget the view... I love this location for the event.  You get to enjoy the raw Atlantic Ocean Breeze and smell with a beer and a slider.  There is nothing like it.  

And enjoy some nicely needed shade in one of the very nicely set up cabanas.  Mingle with some local celebreties, or just when you about to say goodbye to Saborea 2010 you get to meet...

Hector Santiago from Top Chef.  He is a very down to earth guy and very approachable.  Every so often I catch him on Facebook making home made Pate, Head Cheese or fresh sausage for his Atlanta based Restaurant.  He is on my bucket list to visit and taste in person... soon.

I left Saborea that day with a great smile on my face.  I wish my Blackberry that day would had a better battery life to take more pictures, but I have great memories that I will never forget.

Who am I?

When I was little girl I would spent hours in front of the TV every afternoon watching a show called: Great Chef's and Great Chef's of the World.  This was in the mid 80's.  I was fascinated by Executive Chef's from the best hotels and restaurants from around the World show their talents with fresh ingredients.  Simply showing technique, terms that I learned with time hearing them over and over again, and yet at the end a beautiful plate was presented that I could only dream to taste. The funny thing was at the end of the show I swore I could taste it in my mouth.


You have to understand... Food Network was nowhere to be found those days.  Anthony Bourdain was probably partying his butt off in New York.. doing naughty things after hours.  Great Chef's of the world was different.  It took viewers out of the television studio and into the working restaurant kitchens of the world's greatest chefs. The Great Chefs themselves were selected through a system of nomination by other Great Chefs, assuring that they are among the best-of-the-best in the world.  I dreamed with the day to be one of them but in my own kitchen.  I noticed it was a man's world at the time... even though I did get to watch Julia Child in action... my family never approved on the idea.  At the time that was not a career to follow.  Today, it is a multi-billion dollar industry, with "Food Superstars".  Who would have thought back then.  I might have done it anyway if I new I had a chance.


Even my son which was two and half years old when Ratatouille the movie came out decided he wanted to be a chef when he grows up.  Today he is six and loves to sit in the kitchen with me watching me cook.  I am no Executive Chef but when I get inspired it is fun to be able to taste a dish in your mouth without even have had the opportunity to cook it.  It is interesting how your brain works, remembering experiences, tastes, flavors, and moments.  I am able to take these experiences, and interpret them in the kitchen.  That is my passion and that is why I am writing this blog.


I like to share with you my culinary experiences from now on.  Even though I live in a island called Puerto Rico,  we have amazing culinary experiences here.  From local mom and pop shops, to over priced dinning.  We have it all!  Since the early 90's when Paula Paley had Pomiane, and the first Gourmet Shop opened in this island.  Chef Alfredo Ayala had Chayote, and Condado became the meca of fusion cuisine... I was there when it all started.  The boom of  taste and special ingredients.  Puerto Rico wanted it and we had bright talent bringing it to the crowd.  My goal is to share with you the good, the bad and the ugly.  


Let the fun start! 


Stephanie K.