*Disclaimer: This is a sponsored post with a partnership with Louisiana Food Prize. Although I have received compensation for this post, all opinions are 100% my own*
It's simple, great ingredients make great food. Last night's dinner was an example of just that. Chef Gabriel Balderas of El Cabo Verde served us fresh courses with amazing flavors. Take a look at what we eat.
It's simple, great ingredients make great food. Last night's dinner was an example of just that. Chef Gabriel Balderas of El Cabo Verde served us fresh courses with amazing flavors. Take a look at what we eat.
Amuse Bouche
Tinga Tostadas-heirloom blue corn tortilla, bean purée, chicken tinga, lettuce, crema, pickled onion
Shortly after receiving our lovely red wine Sangrias, these Tinga tostadas came to the table. I struggled at first, to fork or not to fork? That was the question. I decided no fork, just bite. The corn tortilla was nice and crunchy, the pollo tinga's flavor paired with the toppings was perfect. I loved this and it definitely got my taste buds ready for more of what Chef Balderas had in store.
Course 1
Citrus Summer Salad- fresh greens, guava, peach, chèvre cheese,
pumpkin seeds, tomatillo vinaigrette
The sweet fresh fruit, crisp greens and crunchy pepitas made for a perfect summer salad. Simple, light and delicious.
Course 2
Braised beef taco on heirloom hand-pressed corn tortilla
Course 3
Sockeye salmon, citrus butter, sweet potato, marinated avocado relish
Salmon is my favorite fish. Some say that it tastes fishy (not to me), but no worries, the sweet potatoes have you covered here. I was really excited about these two flavors together. I will most definitely add this dish, or a poor rendition, to my kitchen rotation.
Course 4
Sliced mango with chili powder, peach/mango sorbet in purée with citrus Sabayon
We were told to take a little of each at the same time and it would be like you’re eating a mango creamsicle. I’ve never had a mango creamsicle, but I’m pretty sure this dessert was much, much better. I pretty sure I don’t have to mention the soppage factor but just so you know, I was in soppage heaven. Yum!
Citrus Summer Salad- fresh greens, guava, peach, chèvre cheese,
pumpkin seeds, tomatillo vinaigrette
Course 2
Braised beef taco on heirloom hand-pressed corn tortilla
I wasn't there, so I can't say this for certain, but I am willing to bet you .50 cents that this beef cooked all night while we slept and all day while we worked, before it made its way atop this lovely hand-pressed tortilla and placed before us. It was like butter, juicy, seasoned to perfection and just damn delicious! Chef, if you're reading this, I hope these make it to the menu soon. I need a repeat.
Sockeye salmon, citrus butter, sweet potato, marinated avocado relish
Salmon is my favorite fish. Some say that it tastes fishy (not to me), but no worries, the sweet potatoes have you covered here. I was really excited about these two flavors together. I will most definitely add this dish, or a poor rendition, to my kitchen rotation.
Course 4
Sliced mango with chili powder, peach/mango sorbet in purée with citrus Sabayon
...and just like that, another Golden Fork dinner is in the books. Viva Chef Gabriel.
No comments
Post a Comment