Well I do need to mention the final dinner that I had in Santiago. It was in the Marriott Hotel at the Latin Grille Restaurant. A couple of my friends had been in there a couple of times already and were very friendly with the Host. The place did not open until 6:30 pm and we had a van to the airport to catch at 7:30 pm but this guy opened the place up for the three of us at 6 pm which was super nice of him. We told them that we were in a bit of a rush and they accommodated us.
I started off with the Ostrich Carpaccio, it was served with some mixed greens and a Cilantro & Lime Vinaigrette. It was excellent. Very light and fresh, the meat was sliced super thin and just melted in your mouth. Nick got the mussels that the host had been pushing on him all week. Those came out in a huge pot with plenty of dipping sauce to go with them. Also a bowl of fresh cut fries, sliced lemons and a lemon water dish for washing your hands. All done very well and before you knew it Nick had a plate of shells piled high.
For the main course I opted for roasted chicken pasta, nothing too heavy for the long flight back. Nick went for the lamb ribs and Jamie got the Wagyu Ribeye Steak which was presented beautifully over a bed of fresh vegetables. What would dinner be without wine, we ended the trip as we started it with a bottle of Casa Silva Carmenere. It was a perfect finish to a great trip.
I have to say that my trip down to Chile was a great one. We were able to see a ton of the culture through the foods that they prepare. All chefs love to eat and I think that is one of the best ways to learn as well. Seeing how people interact with food and the whole meal really give you a clue as to what the culture is all about. As I stated in my first post, Chile is not a place that I would have come up with to go and visit but now it is a place that I would highly recommend to anyone that loves food, wine and adventures. There is still more of this country that I would love to see some day. If you get the chance, don’t pass it up.
So that wraps up this culinary travel blog but keep an eye on the site cause I am going to use it as a way to track the places that I go and the foods that I eat. From Chile to Italy to Iowa, it is never a dull moment when you have food & wine involved.
Ciao
I started off with the Ostrich Carpaccio, it was served with some mixed greens and a Cilantro & Lime Vinaigrette. It was excellent. Very light and fresh, the meat was sliced super thin and just melted in your mouth. Nick got the mussels that the host had been pushing on him all week. Those came out in a huge pot with plenty of dipping sauce to go with them. Also a bowl of fresh cut fries, sliced lemons and a lemon water dish for washing your hands. All done very well and before you knew it Nick had a plate of shells piled high.
For the main course I opted for roasted chicken pasta, nothing too heavy for the long flight back. Nick went for the lamb ribs and Jamie got the Wagyu Ribeye Steak which was presented beautifully over a bed of fresh vegetables. What would dinner be without wine, we ended the trip as we started it with a bottle of Casa Silva Carmenere. It was a perfect finish to a great trip.
I have to say that my trip down to Chile was a great one. We were able to see a ton of the culture through the foods that they prepare. All chefs love to eat and I think that is one of the best ways to learn as well. Seeing how people interact with food and the whole meal really give you a clue as to what the culture is all about. As I stated in my first post, Chile is not a place that I would have come up with to go and visit but now it is a place that I would highly recommend to anyone that loves food, wine and adventures. There is still more of this country that I would love to see some day. If you get the chance, don’t pass it up.
So that wraps up this culinary travel blog but keep an eye on the site cause I am going to use it as a way to track the places that I go and the foods that I eat. From Chile to Italy to Iowa, it is never a dull moment when you have food & wine involved.
Ciao
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