Chef’s Great Night
A company logo struck me recently: “success does not come by chance…”
Then, on the night of May 26 I was able to discover some of the hidden elements working to maintain Puerto Vallarta as the top gourmet destination in Mexico.
A group of purveyors of some of the key elements of high cuisine and spirits had gotten together to invite the chefs of the best restaurants and update them on their product lines and new efficient ways to obtain them.
I could hardly keep up with what was revealed to me at a breakneck pace, this event has gone on for 13 years straight!
The chefs invited were brought from all over, not just Vallarta or the Bay of Banderas, but from Guadalajara and the rest of Jalisco as well!
The chosen site was Thierry’s Steak House at the new Peninsula Center.
 I was greeted by a very dry Sauvignon Blanc and the widest selection of foie-gras I have seen outside of France, and a beautiful Argentinean sommelière, Cecilia, who made my astonishment quite palatable.
Favio Román was the head sommelier and he explained how the pairing of wines to tonight’s menu was conceived, I just love the Spanish word for pairing “maridaje”, which talks of marrying the right wines with the right dishes. He took us on a dizzying excursion of bouquets and fruits and spices I am sure we will all remember, though not by each name and flavor, but as a night of wholesome sensual satisfaction.
I have no idea of how the magic was arrived to, but Thierry’s Steak House did what Thierry does all the time: excel…
We had an “empanada” (sort of like a crepe) that was a welcome addition, not on the menu
Then we had an avocado “Gazpacho” with a Chilean Rosé Misiones de Rengo. Then came the Huachinango Zarandeado (a local delicacy of red snapper bathed in an indigenous sauce) with a Merlot Misiones de Rengo. And when I thought the Zarandeado had topped the list as it had been transformed so artistically from indigenous to haute cuisine, we were given...
A short rib and beef petals au grill with champignons and cambray onions, married to a Misiones de Rengo Reserve Cabernet; these two are guaranteed to live happy together forever in my memory. The combination was simply spectacular!
 Dessert was like music, an ice cream ballerina dancing to the harmony of a chocolate G key and pentagram.. You can hardly do better than that…
There were some very professional multi media presentations and awards to those who have participated in some way to place and maintain Mexico’s, Jalisco’s and Puerto Vallarta’s high standards in food and beverages service while making many people very happy.
It was a celebration of creativity, high spirits, laughter and a very well nourished friendship that openly and joyfully shares some of life’s greatest pleasures. Email to a friend
Eduardo Rincón-Gallardo
Email: toureps@prodigy.net.mx
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