It was a cold Saturday afternoon on April when a Chef friend invited me to go to an special place for him. Without giving many details he picked me up and in our way to that mysterious place, he explained me that it was a restaurant in Newport. But not any restaurant, this is the place where he learned most of the techniques and things he knows now, which is why it is so special. My friend wanted to introduce me to the Chef of the restaurant because he saw this potential in me to start working there and learn as well.
We arrived to this beautiful hotel boutique, The Chanler, right next to the bay at the end of the cliff walk. I met the Chef Tom Duffy, a very talented person, who showed me the kitchen and the restaurant, an elegant and luxurious place very according to their clients, all rich people.
After a long time talking my friend and I sat in the bar and ordered some drinks, we knew that the food is expensive for our budget. Chef Duffy surprised us sending a five course dinner, starting with some Oysters with a Cucumber and Bloody Mary jelly, and then Pork Belly sous vide with sautéed Scallops and white Polenta. As the main dish, grilled Sea bass with Quinoa Risotto, sous vide micro veggies and shaved Black Truffle. A Lemon Granita to clean the palate and a Chocolate Soufflé with English Cream as dessert.
Definitely one of the best experiences I have ever had. It was a great afternoon, with good company, delicious drinks and of course a meal to remember. Spiced Pear is the name of the restaurant I fell in love with and in which I am going to start working this spring.
BALDIVIEZO
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