The seventh annual Latin Flavors, American Kitchens Leadership Symposium is taking place at Pearl from October 1 through October 3, 2014. This annual retreat is presented by The Culinary Institute of America at its San Antonio campus to focus on the importance of Latin cuisine, its future in the culinary world and the advancement of Latin American culinary professionals. On Friday October 3 guest chefs attending this symposium will team up with Pearl chefs to create special Latin menus.
There will also be a special dinner with Chef Pedro Miguel Schiaffino, one of Peru’s most important chefs. This special five course menu will consist of Amazonian dishes like camarones en textura de yuca and escolar in adobo with sweet potatoes. There will be a wine reception at 6p.m. and the dinner starts at 6:45 p.m. The cost which includes wine pairings is $100 per person plus tax with service charge and reservations can be made by emailing firstname.lastname@example.org.
The following are the special collaborative menus for Friday. Reservations can be made online or by calling the respective restaurants.
Andrew Weissman, Sandbar and Diego Hernández-Baquedano
Lobster confit served with heirloom bean sauce, salsa Mexicana and tortillas will be offered as à la carte specials along with Sandbar’s regular menu that evening.
Jesse Perez, Arcade Midtown Kitchen and Chef Mark Miller
Chef Mark Miller’s will prepare some of his favorite dishes from his Red Sage and Coyote Café restaurants that will be offered as à la carte specials along with Arcade’s regular dinner menu.
Jeff White, Boiler House and Chef Robert Santibañez
This three-course dinner will include fluke tiradito for the appetizer and grilled adobo marinated skirt steak with smoky tomato salsa, refried beans, zucchini and corn with cream with warm tortillas for the main course. The cost is $65 per person and wine pairing is available for an additional fee.
Johnny Hernandez, La Gloria/ Casa Hernan and Chef Miguel Angel Guerrero
Their four-course dinner will feature the cuisine of Beja and will include octopus tentacle wrapped in russet potato noodle with prosciutto and jalapeño aioli and double lamb chops in pomegranate sauce with grilled kale. The cost is $85 per person.
Tim Rattray, The Granary and Roberto Ruiz
Their four-course menu will feature dishes such as red tuna tostadas and skirt steak barbacoa. The cost is $50 per person with beverages and wine pairings offered for an additional fee.
Source: Kayla Williams