Wednesday, March 30, 2011

Wachau GOURMET Festival 2011

I am excited to be back again in Wachau, the Austrian region with amazing landscapes in that Danube valley between Melk and Krems where traditionally apricots, the finest Grüner Veltliner and Riesling grapes are growing.

The Welcome Gala Party, will take place at Krems in the Minoritenkirche “Church” on Thursday 31st of March.
Thomas Dorfer, Lisl Wagner-Bacher (Landhaus Bacher)
Maria Rosenberger (Hotel - Weingasthof Donauwirt)
Ulli Amon-Jell (GH Ulli Amon-Jell)
Hermann Haidinger (Restaurant Kaiser von Österreich)
Sepp Knoll (Loibnerhof Familie Knoll)
Johann Zusser (Hotel&Restaurant Schloss Dürnstein)
Erwin Windhaber (Restaurant Nigl)
Harry Schindlegger (Harry's Gastrotainment)
Michaela Schachner, Wolfgang Bauer (Hotel Schachner)
Johann Hipfinger, Florian Fohringer (Hotel Wachau)
Mads Refslund
Konstantin Filippou
and myself will be cooking “schmankerln” (culinary treats)…

check out the recipe and click here...

Friday, March 11, 2011

Cooking Huachinango "Red Snapper" at Market Restaurant

Jean Georges Vongerichtens concept here at Market Restaurant is Euro-Asian cuisine with Mexican influences and ingredients. Watch the behind-the-scenes video featuring Chef Alex preparing one of his favorite dishes of Jean Georges, Sautéed Huachinango, Jicama-Radish Salad, White Sesame and Lavender.

Wine Director Manuel Arteaga, gives some Wine Paring recomandarions.

Great dish, with complex personality where you will find a broad variety of aromas from smoky coming from the fish crispy skin to exotic lavender and ginger. The mouthfeeling is even better!! Delicate texture and layers of flavors with fresh-acidity personality , intense toasted sesame, light spiciness and sea flavors coming from the sea beans in the small salad on top of the fish.

When looking for a wine that compliments this great dish, My recommendation is to look for a wine with complex personality, with a balance between citrus, floral, mineral components and deep tertiary aromas developed with some years of ageing, high levels of acidity, moderate in alcohol and no evident oak flavors or aromas.

If you want an specific wine, I had found great pleasure when I tasted this dish with a bottle of the incredible Trimbach Riesling, Cuvee Frederic Emile, 2003, From Alsace, France

Market Restaurant and our Wine List have been recently crowned with the Best of Cabo Award


at CASA FRYZER, PALMILLA with Chef Drew Deckman cooking off his signature dishes from DECKMAN'S AT HAVANA SUPPER CLUB