Global gastronomy at InterContinental in San Juan
Cookbook's recipes offers best from World Class chefs
Maura Curley
I completed my culinary journey around the world in a satisfying two hours. Beginning in the Middle East, I sampled a savory cream of eggplant soup from Saudi Arabia. A fresh vegetable salad, with a red berry vinaigrette from Nairobi, seemed like a natural progression, from a culinary, if not geographical perspective. I followed this with a lovely tuna, shrimp and tomato tartare from Bali.
Somewhere between the herb crusted rack of lamb from Rome, and shrimp bouquets with yucca and mango from Honduras, I lost my sense of place, but not my appetite for fresh made pasta, and a coconut flan.
Seeing was believing and tasting made devotees of all of us, who indulged in an Epicurean extravaganza at The InterContinental San Juan Resort and Casino.
About forty " foodies" were invited to sample a selection of dishes, prepared by InterContinental chefs. This global gastronomy was created from recipes in the InterContinental Kitchen Cookbook.
The Intercontinental Kitchen cookbook, designed in celebration of InterContinental Hotels and Resorts’ 60th anniversary, includes recipes from executive chefs in 60 countries, where InterContinental operates its luxurious properties.
Hector Campos, executive chef for InterContinental San Juan, assisted by Alex Feher, executive chef at the InterContinental Miami, whipped up thirty two of the 300-plus recipes compiled in the cookbook. They created a feast of flavors with terrific textures, eye appeal - and of course InterContinental flair. After shamlessly enjoying my global gastronomic adventure, I managed a small spoonful of zabaglione, and decided the world was just the right size.
The InterContinental Kitchen, is available at InterContinental Hotels & Resort properties and on line atAmazon.
Photo: InterContinental's Miguel Morant with his dispaly of freshmade pasta. Photo by Javier J. Freytes
Maura Curley,a former restaurant critic, writes frequently about food.
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