Photo credit: Suzanne Struglinski
A Chilean challenge at the National Restaurant Association from the Chilean Promotion Bureau had some of the area’s top chefs and mixologists create dishes and drinks using the country’s top ingredients.
Photo credit: Courtesy of National Restaurant Association
“The idea is to give a complete view of what Chile has can offer,” said Rodrigo Contreras, head of the economic department and a trade commissioner in Washington, DC.
The battle pitted pairs of chefs on Team Salmon, Team Olive Oil, and Team Berry and mixologists on Team Pisco. Guests made their way to each station and voted for their favorite dishes as panel of judges also visited with the contestants.
From the food teams, Team Olive Oil contestant, Lupo Verde Chef Domenico Apollaro’s fried smoke maltaiati pasta topped with prawns, raspberries, burrata and the key ingredient in two ways won the people’s choice while Team Salmon competitor Chef Kaz Okochi of Kaz Sushi Bistro won the judge’s choice award. Okochi topped off each guest’s bowl of salmon, diced onion, carrots, dill, cabbage and potato with a creamy miso broth.
Del Campo mixologist Mary Kelly’s grapefruit and thyme Pisco cocktail won the people’s choice while Francesco Amodeo from Lupo Verde won the judge’s choice for his Pisco cocktail, which had a fresh red grape garnish.
However, other competitors did not disappoint. Chef Felipe Milanes of Toro Toro often had a line to try his cured Chilean Salmon on top of crispy arepas. Alphonse Chef Justus Frank used olive oil on a piece of poached octopus sitting on top of a chick pea puree. Chef Victor Albisu of Del Campo used berries on a crostini of chicken liver while Chef Riyad Bouizar used the blackberries or raspberries to top off a chicken puff pastry tart.
Meanwhile, Sommelier Brent Kroll of Neighborhood Restaurant Group poured a variety of Chilean reds and whites, complete with a map indicating the origin of each.
With a wide variety of climates and conditions, Contreras, from the Embassy of Chile, said the country can be a little confusing but there is great value in the quality and price of Chilean wine and products.
