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.