Flavors of Chile - Experiencing Chilean Cuisines - FOODIRECTORY - Indonesian Food Blogger Based in Jakarta

"FLAVORS OF CHILE"

Such a big chance for us to be invited on an event that held by the Chilean Ministry. The event was called Flavors of Chile and organized by ProChile Asean an instituion of the Ministry of Foreign Affairs of Chile. This event was part of South East Asia promotion tours for Chilean culinary.

Have you ever tried any Chilean food? If no, neither do I. A whole new experience to taste the Chilean cuisine. For me, it just not about the dish they served, it's more than that.

Came to this event as a newcomer in the culinary world, we got a lot of new knowledges, friends and experiences. Feeling the crowds, seeing media crews capturing moments and meeting new friends just like we unlock our personal achievements!

Okay, let's back to the event. This event took place at Grand Hyatt Ballroom and before we entered to the main ballroom, we were gathered outside the ballroom and they served us with several appetizers and wine.

Cokctail:
- Skewers Clams in Green Sauce
- Water of Chilean Salad
- Chilean Abalone with Mayonnaise Merken
- Mussels "empanada"

Pairing:
- Casillero del Diablo, Pino Noir 2013, Casablanca Valley - Rapel Valley, Concha y Toro Vineyard
- Pisco Sour
- Merlot
- Espumante

Around at 8 o'clock we were told to go inside the ballroom and the excitement from the beginning has been paid off.

It all start with the introduction and greetings by the Ambassador of Chile to Indonesia Eduardo Ruiz Asmussen and then followed by the entree menu.

Mr. Eduardo Ruiz Asmussen interviewed by media

For your information, all the dishes they served was from the hand of renowned Chilean Chef Francisco Araya.

Entree Dish

Avocado Gel

Salmon Crudo and Shellfish

That was the first time I've tasted an avocado gel that not look like a gel (?) more like a pudding if I not mistaken. The texture of avocado was soft and the salmon feel fresh. There's a sour taste in the salmon from the lemon juice, I guessed. Overall the avocado gel for our entree food is a good idea. Love it!

La Joya Gran Reserva 2014, Sauvignon Blanc, Colchagua Valley, Bisquertt Vineyard

And by the way, every menu always pairing with wine. For our entree menu the pairing use La Joya Gran Reserva 2014, Sauvignon Blanc, Colchagua Valley, Bisquertt Vineyard.

Chef Francisco Araya served us with two main dishes, the first main dishes was:

Salmon Sealed with Orange's Salt, Citrus Sauce

and

Babyonions Caramelized with Dried Plums

The pan fried salmon was tender and yet so tasty. Using a citrus sauce will add more the freshness of the salmon. I can say the babyonions felt so crispy at that time and it just right for the sour taste. But, personally I like the babyonions the most! I also love how they set up for the plating. Lovely!

The dish pairing with Chardonnay 2014, Loncomilla Valley, Cremaschi Furlotti SIngle Vineyard.

Second dish came up with:

Chilean Seabass, Peas Puree,

Shellfish's Sofrito with "merken

and

Black Potatos

The Chilean Sea Bass that I got has good texture. Not too juicy and taste good too. First time I saw the peas puree, I thought it's coarse but after it came to my mouth that's completely soft. Shelfish with sofrito and merken was also completely new to us. From what I read about sofrito and merken, sofrito is a latin American special sauce consists of aromatic ingredients and merken is a smoked chili pepper. The black potatoes was the first thing that I admired. The taste was same as any potatoes and it made by using squid ink to make it black (I knew it from Yenny Widjaja). The pairing with this dish was : Koyle Costa Pinot Noir 2013, Paredones, Colchagua Cost, Vina Koyle.

Last good thing about the dinner was the dessert.

Apple Sorbet, Grapes Gel,

Soil of Almond and Walnut, Cherries

The apple sorbet looks nice despite it wasn't photogenic. I like the sour taste when I took the first bite. When I mixed with the cherries and nuts, taste more delicious!

This awesome experienced will not be the same if I didn't met this people. Meeting new friends in this event such a great opportunity and some of them was the experienced culinary blogger.