By: CARLOS A. CORIANO

Without question, the groundbreaking, first-of-its-kind gastronomic concept “THE TAKEOVER” elevated Modern Puerto Rican haute cuisine to a higher ground. Executive chefs Raúl Correa of Zest in the San Juan Water Beach Club Hotel and Christian Quiñones of Salt GastroBar in the Howard Johnson Isla Verde Hotel were the protagonists of THE TAKEOVER, where beyond just sharing their respective kitchens, this event invites the guest chef to add his own culinary twist to a selection of signature dishes created by his colleague.

 

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The last of the first series of THE TAKEOVER event took place on November 19th at Zest – the subaquatic, swanky restaurant concept created by Executive Chef Correa in the San Juan Water Beach Club Hotel.

Dancing ripples on the walls, illuminated floors, subtle lounge beats and a soothing cascade waterfall surrounded the well-attended culinary event hosted by Guest Chef Christian Quiñones and Executive Chef Raúl Correa. The TAKEOVER – PART II featured four courses and an amuse-bouche, each paired to perfection with a curated selection of wines by both chefs.

 

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The gourmet culinary experience began with four signature appetizers prepared by Chef Correa: Champagne & Goat Cheese Macaroons, Popcorn Soup Shots, Plantain Tostones with Pork Belly & Pickled Onions and Chicken Fricassee Croquettes.

 

Chef Correa’s exquisite delicacies were followed by Guest Chef Christian Quiñones’ menu exclusively designed for THE TAKEOVER – PART II culinary experience. Here for your delight is a look at the decadent menu created by the talented Chef Quiñones.

 

AMUSE-BOUCHE

Crab apple, blue cheese, parsley oil

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FIRST COURSE

“Simply Corn”

Truffled Cream Corn, Savory White Chocolate, Elote Pana Cotta & Bacon Popcorn

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SECOND COURSE

Smoked Bass

Smoked Sea Bass, Squid Ink Eggplant Puree, Spiced Rum Poached Pineapple, Edamame & Crispy Rice

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THIRD COURSE

Melao Cheeks

Braised Veal Cheeks, Molasses Demi Sauce, Curried Carrots, Baby Zucchini & Barley Risotto 

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FOURTH COURSE

Flourless Cake

Chocolate Cake with Peanut Butter Ganache, Lavender Gelato, Raspberries and Toasted Walnut Dust

 

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