Latin Flavors- Culinary Institute of America
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Send to friendWith the sponsorship of Wines of Chile, Chile participated in the 2nd annual Symposium on Latin Cuisines, Cultures, and Exchange. The Culinary Institute of America (CIA) launched this annual series of International, invitational Leadership symposium in October 2008 to highlight Latin American cuisines, their connection to regional cultures, and role of Latin flavors in the future of American menu development.
The program took place in the CIA's campus in San Antonio, Texas, on the site of the historic Pearl Brewery, were Experts of the food and cultures of Latin America met with executive chefs and other foodservice Readers in the Industry.
Chilean chef Pilar Rodriguez was invited to do three cooking demonstrations:
1. "Exploring the Ingredients id Latin Kitchens', where she highlighted three key ingredients, caricas, lucuma, merken and the Chilean abalone or loco.
2. ‘The Chilean Table: Seasonal Inspiration for Pairing Food and Wine", where she prepared two dishes, one of each was matched with a perfect wine. Seared Scallops in Garlic Olive oil, and Chilean Lamb Chops in Adobo.
3. "Chilean Street Food", where she presented the classical "Mote con Huesillo" and the "Churrasco palta sandwich".
Latinos constitute today the largest minority in the U.S>. Many Latin American foods enjoy wide popularity in the country and Latin flavors represent one of the hottest menu growth trends in the industry.
