We're back in the USA after a great 4th year participating in Trilogia en Fusion in Valencia, Venezuela. The traveling was especially long this year, but it was great to spend time with some great old and new friends. I'll just post a few point pictures now as we are swamped trying to handle business during a very short 4 days break before we're off again to New York for the Star Chefs ICC. We'll be hitting the mainstage to soak up the inspiration and also spending a good deal of time at the FOH booth, so stop by and see us if you're there. In between that, we'll be eating some Gastropod cuisine with Chef Jeremiah.
I'll post more on Venezuela later.
Venezuelan El Rey chocolate
Fabian DiPaolo 2nd demo: chocolate, white truffle, caramel corn, passionfruit, vanilla
Chef K prepping in the hotel room kitchen
Me with Chef Hiroshi Noguchi, old school international master ice sculpturer, culinary competition judge, and joker
prepping koolickles to fry, final dish for demo on History of Mobile Food: whole wheat crusted fried koolickle, smoked bacon mayo, dark chocolate
the beautiful Señora Neiza bringing creamy smoked bacon dip (which echoed the flavors of carbonara), bread, chocolates, rum, and blessings
... and the less tasty, but very interesting tarantula from an Amazonian foods demo (I ate a leg, and the flavor tasted like the inside points of the top shell of a boiled blue crab after it's chilled... kind of obsure, but my personal reference point)
Chef K and I sampling the smoked salt blends of Chef Jose Luis Carrasquero
Fabian with Ponchito, our help with 'foraging' ingredients around the event for the past two years