By: CARLOS A. CORIANO

Pork Belly al Carbón. Photo Credit: ChefRaulCorrea.com

Pork Belly al Carbón. Photo Credit: ChefRaulCorrea.com

 

The dramatic, subaquatic atmosphere of Zest restaurant at the San Juan Water Beach Club Hotel was the backdrop for  the exclusive gastronomic event  “An Evening with Chef Raúl Correa”.  Guests participated in a celebration of the “New Puerto Rican” cuisine, thematic that distinguishes Chef Correa, who recently received the Silver Medal in the category “Chef of the Year” during the prestigious culinary competitions “Taste of the Caribbean 2014”. The highlight of the evening was a tasting of Zest’s new menu which included a selection of the following dishes:

EL COMIENZO

Compressed Watermelon Salad

Tomato confit, pistachio, kalamata olives, goat cheese, salsa verde

Photo Credit: ChefRaulCorrea.com

 

Pulpo a la Plancha

Baby arugula, local chorizo, vinaigrette, Peruvian potatoes

Photo Credit: ChefRaulCorrea.com

 

Scallops Ceviche

Passion fruit, crispy squid, batata mousseline

Photo Credit: ChefRaulCorrea.com

 

ANTOJITOS

Ricotta-yuca Gnocchi

Calabaza cream sauce, parmesan crisp

Photo Credit: ChefRaulCorrea.com

 

Chicken Fricasé Croquettes

Pea pistou, escabeche 

Photo Credit: ChefRaulCorrea.com

 

Pork Belly al Carbón 

Plantain tostones, pickled onions & cucumber, guava hoisin

Photo Credit: ChefRaulCorrea.com

 

PRINCIPAL

Grass-fed Roasted Tenderloin

Encebollado, bordelaise sauce, grilled apio, asparagus al ajillo

Photo Credit: ChefRaulCorrea.com

 

DULCE FINAL

Carrot Arroz con Dulce, tres leches ice cream