It’s been a great few weeks for South American food here in Toronto with events, visiting chefs, and enlightening meals that give a better picture of South American cuisine than the clichéd dishes of tortillas and rice and beans that we typically associate with an entire continent.
In the spotlight at the moment is the cuisine of Chile.
From October 7th to 10th and again from October 14th to the 18th, Victoria’s Restaurant at The Le Meridian King Edward hotel is featuring a dining event called The Flavours of Chile. For $49 ($75 including wine pairings) diners can enjoy a 4-course meal featuring a menu designed by Chef Pilar Rodriguez.
A former marketing professional and graduate of L’Ecole d’Art Culinaire Le Cordon Bleu Paris, Rodriguez has been running a successful catering business in her native Chile since 1999 and last December was named “Chef of the Year” by Placeres Magazine. Working closely with many leading winemakers, Rodriguez has developed an authentic cuisine that is designed to showcase Chile’s excellent vintages.
Unlike most chefs, Rodriguez starts with the wine and creates her dishes to complement the beverage. Utilizing native Chilean ingredients such as carico, ulmo honey, and nuts, as well as drawing flavours and ingredients from the many countries who have influenced Chilean culture (including Spain, Italy and Germany), the chef creates a menu that balances both tradition and sophisticated elegance.
Chef Rodriguez will be onsite for the first week of the promotion after which point the hotel’s Executive Chef Daniel Schick and his team will continue with the menu.
Guests can also check out some of Chef Rodriguez's tapas offerings in the hotel lounge, which include the pork shoulder, the rib eye Wagyu, a tomato basil gazpacho, the crab chupe and mushroom empanadas. The Taste of Chilean Tapas menu is $20 per person or $32 for two. And the fabulous dessert trio is also offered in the lounge for $8 - well worth it!
To make reservations for the Flavours of Chile dining experience, please contact Victoria’s reservation team at 416-863-4125.
Lead photo: Pan seared flank steak Wagyu and Chilean red wine jelly, red flame seedless grapes roasted in garlic olive oil, paired with Cabernet Sauvignon, Marques de Casa Concha, Maipo Valley 2006
Avocado and celery soup, Chilean king crab and purple basil salad
paired with Sauvignon Blanc, Montes Limited Selection, Leyda Valley 2008
Crab and Scallops Chupe
paired with Chardonnay, Cono Sur 20 Barrels, Casablanca Valley 2008
(chupe, meaning "to suck" is a baked stew, typically served on cold winter nights)
Adobado pork cube roll, cherry tomato pearl onions rica-rica confit
paired with Carmenere, Casa Silva, Los Lingues Gran Reserva, Colhagus Valley 2006
Red wine marinated lamb chops, chestnut gnocchi and wild mushroom sauce
paired with Syrah De Martino Legado Reserva, Choapa Valley 2006
Dessert trio featuring chocolate espresso mousse with toasted almonds (the coffee cup is made from chocolate!); ulmo honey panna cotta and Chilean native nuts; grilled carica and myrtles berries salad with sweet citrus olive oil dressing
A selection of Chilean products used in the meal including red wine jelly, spice blends and olive oils
