The Experience Chilean Food Culture event was held on November 3, 2014 at the Restaurant Association of Metropolitan Washington. The event was co- hosted by the Restaurant Association of Metropolitan Washington and Foods From Chile. The event showcased how wonderful ingredients from Chile are in addition to how skilled local chefs are at integrating these ingredients to make delicious dishes and drinks. This event featured six restaurants, their chefs crafting dishes and mixologists creating cocktails while utilizing Chilean ingredients, competing for best food and best cocktail. In addition several wines, olive oils and avocado oil were available for sampling. I was highly impressed by the flavor and presentation of all of the food and drinks at the event. I would not hesitate to dine at any of the restaurants that participated in the event. Each attendee was given two votes to cast, one for their favorite dish and the other for their favorite cocktail. In addition, there were judges’ awards given to best dish and best cocktail as well. The culinary competition was sponsored by Belair Produce, Pisco Waqar, Chile Olive Oil, National Restaurant Association, Patagonia SeaFarms, Watermark Foods, TerraMater, Andes Mountain Water, Acme Paper & Supply, Inc., Wines of Chile and Restaurant Association Metropolitan Washington.

Mazagan

Chef Riyad Bouizar made Savory Chicken Tartlets with Chilean Berries. This dish featured a pastry puff cup with a savory and mildly sweet chicken bastilla filling. Plump raspberries and blackberries sat atop each tartlet, topped by a dusting of powdered sugar. This was a delicate dish, mild flavors allowed the natural sweetness of the berries shine through.

Del Campo

Recipient of Judges’ Best Cocktail Award

Mixologist Mary Kelly made a specialty cocktail of Chilean Pisco Waqar, grapefruit juice, house made thyme syrup, fresh lemon, and Lillet rose. The acidity of the grapefruit and the thyme infusion created a sweet, sour and savory drink that was incredibly refreshing.

Chef Victor Albisu made Smoked Chicken Liver Crostini with burnt Chilean Blackberry and Malbec Mostrada. Crisp toasts topped with velvety chicken liver pate and a topping of a slightly sweet, sour and a hint of bitter Chilean blackberry and Malbec Mostrada was perfectly balanced in flavor and texture.

Alphonse

Chef Justus Frank made Chilean Olive Oil- Poached Octopus, which featured Chilean Extra Virgin Olive Oil, chickpea puree, aji peppers, hearts of palm and lime zest. This dish was incredibly visually striking with bright orange and green. The octopus was cooked to perfection, which is no easy feat. The olive oil was well balanced by the acidity of the lime zest.

Kaz Sushi Bistro

Recipient of Judges’ Best Dish Award

Chef Kazuhiro Okochi made Chilean Salmon Soup, which featured Chilean Salmon, Miso, Cream, Onion, Carrot, Potato, Napa Cabbage and Dill. Paper cups were filled with a few pieces of slightly cured, bright pink Chilean Salmon had steaming hot soup ladled over top. The result was perfectly poached salmon and a super comforting soup. The soup was creamy without being overly heavy. The flavors of the soup were mild enough to bring out the flavor of the salmon.

Lupo Verde

Recipient of the Peoples’ Choice Award for best dish and Peoples’ Choice Award for best drink

Mixologist Francesco Amodeo made a cocktail that showcased Pisco Waqar, with prickly pear liqueur, aperol, lime juice and muddled red grapes. It was delicious and sweet.

Chef Domenico Apollaro made the dish Terra E. Mare, which featured Buratta, homemade fried smoked Malaiti Pasta, raspberry caviar, prawns carpaccio, Chilean extra virgin olive oil, thyme, chives emulsified, shaved bottarga, volcanic salt and crystralized roses.  In my opinion, this was the most aesthetically beautiful dish. The bright red, green and yellow was truly beautiful on the plate.

ToroToro

Chef Felipe Milanes made the dish, The Essence of A Port, which featured Puerto Montes Cured Chilean Salmon, Crispy Arepas, and cannela sauce. This was a humble, crispy bite of arepa topped with cured salmon with pickled vegetables on top. It was a very simple but tasty dish. I liked the textural composition of the soft salmon with the crunch of the arepa.

Chilean Wines:

Until this event, I had limited experience with Chilean wines. Thanks to Sommelier Brent Kroll of Neighborhood Restaurant Group, my eyes are now open to how delectable and affordable Chilean wines are. The event provided the following wines for tasting and I’d recommend trying all of them.

Los Vascos, Sauviginon Blanc, 2013- A crisp and citrusy white wine.
Los Vascos, Cabernet Sauvignon, 2012- A dry red wine with notes of raspberries and black cherries.
Ritual, Pinot Noir, 2013 – A dry red wine with a fruity bouquet and notes of plum.
Ritual, Sauviginon Blanc, 2013- A dry white wine with notes of tropical fruit and oak.
Santa Rita Triple C, 2010- A Bordeaux blend, full-bodied red wine with complex flavors of fruit, vanilla and floral notes.
Santa Rita, Reserva, Sauvignon Blanc, 2013- Dry white wine with clean, crisp and citrusy notes.
Santa Rita, Reserva, Carmenere, 2011- A dry medium bodied red wine with notes of black berries, black cherries, vanilla and oak.

-JHC (Jennifer)