Gastronome

VOL2 2018

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Venezuelan- Inspired Cuisine BY WILLIAM S. BABASH, Washington, D.C. Vice Chargé de Presse THE BALTIMORE AND Washington, D.C. bailliages came together on September 17, 2017 to explore refined Venezuelan cuisine at Alma Cocina Latina in Baltimore. Alma, which means "soul" in Spanish, reflects Proprietor Irena Stein's personal and culinary philoso- phy. The Caracas native came to the United States in 1980. Her culinary career began with the establishment of two innovative cafés on a university campus. With the opening of Alma, she realized her dream of sharing the cuisine and culture of her native Venezuela. Executive Chef Enrique Limardo, who is also from Venezuela, has cooked profession- ally around the world. In his "kitchen without borders," Venezuelan- inspired dishes are elevated by global flavors and techniques: a traditional fish dish becomes a sophisticated skate ravioli; duck is accented with cacao; Wagyu beef is presented in the style of Japanese nigiri . As the evening of culinary discovery and regional camaraderie concluded, Chambellan Provincial/ Baltimore Bailli Stuart Goldberg and Washington, D.C. Bailli Judith Mazza presented Proprietor Stein and Chef Limardo with a commemorative Chaîne plate. Proprietor Stein remarked that "[in Venezuela] besides tragedies, we have tremendous treasures." Some of those treasures can be found at Alma Cocina Latina. G WASHINGTON, D.C. AND BALTIMORE Alma Cocina Latina September 17, 2017 CARIBBEAN TUNA TATAKI Pineapple-Mango Purée, Soya Latina SKATE FISH STEW Plantain Ravioli, Telita Sauce Bodega Monteviejo Lindaflor Chardonnay 2013 HUDSON VALLEY DUCK MAGRET Foie Gras Torchon, Brioche Crostini, Venezuelan Cacao-Duck Demi-Glace Château Haut Gléon Corbières 2013 WAGYU NIGIRI Chimichurri, Arroz Congri, Guasacaca Sauce Domaine Bourée Fils Baulets Morey- Saint-Denis Premier Cru 2001 ALMOND MARQUESA Vanilla-Caramel Ice Cream Flor de Caña 18-Year Rum PHOTOS BY JUDITH MAZZA AND ALLAN KAM Executive Chef Enrique Limardo and Manager of Operations Chris Scott. Dame Nancy Trimble-Oliver, Chambellan Provincial/Baltimore Bailli Stuart Goldberg, Baltimore Vice Conseiller Culinaire Richard Hoffman, and Michael Tiernan. Washington, D.C. Bailli Judith Mazza, Washington, D.C. Maître Rôtisseur Marcus Repp, and Dame Lydia Velasquez Horan. Pastry Chef Suzanne Haug and Chambellan Provincial/ Baltimore Bailli Stuart Goldberg. Dame Rebecca Burka and Washington, D.C. Vice Chancelier-Argentier David Burka. BAILLIAGES 2 0 1 8 v 2 :: G A S T R O N O M E :: 51

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