Four Seasons Media Release — On Thursday, July 30, 2015 the talented culinary team at Four Seasons Resort Costa Rica at Peninsula Papagayo will host a very special evening to celebrate the addition of culinary outlets Sol y Sombra Latin Market & Seafood Grill and Cena Sociale Italian Kitchen and Wine Bar at the prestigious James Beard House in New York City. Executive Chef Mario Alcocer, Chef Dario Montelvere and Pastry Chef Emmanuel Bay will take guests on a gastronomic journey through its exclusive Central American enclave. The evening will start with passed hors d’oeuvres such as heart of palm… The post Fine Cuisine from Costa Rica Travels to New York City appeared first on Costa Rica Star News. Continue reading → The post Fine Cuisine from Costa Rica Travels to New York City appeared first on Costa Rica Bookings.
Four Seasons Media Release — On Thursday, July 30, 2015 the talented culinary team at Four Seasons Resort Costa Rica at Peninsula Papagayo will host a very special evening to celebrate the addition of culinary outlets Sol y Sombra Latin Market & Seafood Grill and Cena Sociale Italian Kitchen and Wine Bar at the prestigious James Beard House in New York City.
Executive Chef Mario Alcocer, Chef Dario Montelvere and Pastry Chef Emmanuel Bay will take guests on a gastronomic journey through its exclusive Central American enclave. The evening will start with passed hors d’oeuvres such as heart of palm and passion fruit ceviche, Pejibaye ******* salad, guava glace pork tostones and crispy black bean corn empanadas.
During dinner, each stellar course will be paired with wines carefully selected to reflect the rich flavours and palate-pleasing notes in the Central American-themed menu. The bill of fare is set to showcase dishes reflective of the food and beverage outlets including the traditional Caracol Steakhouse, Tico’s Lounge and the new additions Cena Sociale Italian Kitchen and Bar, and Sol y Sombra Latin Market & Seafood Grill. Dishes such as octopus carpaccio featuring confit calamari, micro celery and **** beets in sepia dressing for the first course, and hot smoked Costa Rican rainbow trout featuring burnt orange dressing, olive licorice with fennel crisps for the second course evoke al fresco memories of Sol y Sombra. The third course pays homage to Cena Sociale Italian Kitchen and Wine Bar with garganelli “caprese” with buffalo bocconcini served with oven dried tomato and opal basil. As a tribute to Caracol Steakhouse, the fourth course offers guests a surf & turf experience with 48 hour-braised short ribs and butter-poached Puntarenas jumbo shrimp with onion served seven ways.
Ending on a sweet note, guests will be among the privileged elite to experience a course from the Four Seasons Resort Costa Rica Extraordinary Experience Taste the Stars. Through the “Milky Way” Tiramisu served with mascarpone mousse, tarrazu frappucino gelato in a Tonka bean chocolate shell, guests are offered a glimpse into the multi-course, space-influenced dinner under the stars that showcases molecular gastronomy. Featuring creative input from astronaut and Costa Rica native Franklin Chang Diaz, the last course is sure to prove to be the perfect way to end a stellar evening.
On Thursday, July 30, 2015 the talented culinary team at Four Seasons Resort Costa Rica at Peninsula Papagayo will host a very special evening to celebrate the addition of culinary outlets Sol y Sombra Latin Market & Seafood Grill and Cena Sociale Italian Kitchen and Wine Bar at the prestigious James Beard House in New York City.
Executive Chef Mario Alcocer, Chef Dario Montelvere and Pastry Chef Emmanuel Bay will take guests on a gastronomic journey through its exclusive Central American enclave. The evening will start with passed hors d’oeuvres such as heart of palm and passion fruit ceviche, Pejibaye ******* salad, guava glace pork tostones and crispy black bean corn empanadas.
During dinner, each stellar course will be paired with wines carefully selected to reflect the rich flavours and palate-pleasing notes in the Central American-themed menu. The bill of fare is set to showcase dishes reflective of the food and beverage outlets including the traditional Caracol Steakhouse, Tico’s Lounge and the new additions Cena Sociale Italian Kitchen and Bar, and Sol y Sombra Latin Market & Seafood Grill. Dishes such as octopus carpaccio featuring confit calamari, micro celery and **** beets in sepia dressing for the first course, and hot smoked Costa Rican rainbow trout featuring burnt orange dressing, olive licorice with fennel crisps for the second course evoke al fresco memories of Sol y Sombra. The third course pays homage to Cena Sociale Italian Kitchen and Wine Bar with garganelli “caprese” with buffalo bocconcini served with oven dried tomato and opal basil. As a tribute to Caracol Steakhouse, the fourth course offers guests a surf & turf experience with 48 hour-braised short ribs and butter-poached Puntarenas jumbo shrimp with onion served seven ways.
Ending on a sweet note, guests will be among the privileged elite to experience a course from the Four Seasons Resort Costa Rica Extraordinary Experience Taste the Stars. Through the “Milky Way” Tiramisu served with mascarpone mousse, tarrazu frappucino gelato in a Tonka bean chocolate shell, guests are offered a glimpse into the multi-course, space-influenced dinner under the stars that showcases molecular gastronomy. Featuring creative input from astronaut and Costa Rica native Franklin Chang Diaz, the last course is sure to prove to be the perfect way to end a stellar evening.
Tickets for the evening can be purchased online.
About the James Beard Foundation (JBF)
Founded in 1986, the James Beard Foundation celebrates, nurtures and honours America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York Citys Greenwich Village as a performance space for visiting chefs. In September of 2012, JBF launched the Diplomatic Culinary Partnership with the US Department of States Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products, and foster an interest in American culinary culture and history through international programs and initiatives.
About the James Beard Foundation (JBF)
Founded in 1986, the James Beard Foundation celebrates, nurtures and honours America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher with an encyclopedic knowledge about food, James Beard, who died in 1985, was a champion of American cuisine. He helped educate and mentor generations of professional chefs and food enthusiasts, instilling in them the value of wholesome, healthful, and delicious food. Today JBF continues in the same spirit by administering a number of diverse programs that include educational initiatives, food industry awards, scholarships for culinary students, publications, chef advocacy training, and thought-leader convening. The Foundation also maintains the historic James Beard House in New York Citys Greenwich Village as a performance space for visiting chefs. In September of 2012, JBF launched the Diplomatic Culinary Partnership with the US Department of States Office of Protocol and helped create the American Chef Corps as a way to champion American chefs abroad, promote American food products, and foster an interest in American culinary culture and history through international programs and initiatives.
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