Panama: Party in the KitchenDecember 6, 2011
It has been a truly wonderful week here in Paradise – restaurant and hotel full, fabulous meals, glorious weather, happy guests, photographers, food writers, big marlin…What more could you ask for?
We have been joined for the last few days by Jacob Richler, a highly respected food writer from our old stomping grounds in Toronto. Jacob brought his father-in-law Greg for some fishing and eating adventures with us.
We were also joined by my favorite Catalunyan – Oriol Serra Nadal, expert in Spanish wines and all other Spanish delights. Oriol recently added on a new arm to his wine business in Panama City with a line of cheeses and cured meats from Spain and France. Check him out HERE.
Of course the party ends up in the kitchen with Chef Michael, Oriol, and Jacob gravitating to the jamon iberico and all the other goodies. Why do people always end up in the kitchen? I guess it’s obvious when you see the photo below…
Chef Michael produced some of his signature feasts this week – here are some photos of my favorite dishes…we are so lucky to have someone with his talent here…I am in awe of him.
SPINY LOBSTER IN AJO BLANCO (Spanish Almond Soup) WITH FRESH PALM HEARTS
RABBIT ESCUDELLA (A Catalan dish in honour of Oriol!) WITH HOUSE-MADE RABBIT BOUDIN, RABBIT PELOTA, AND STUFFED RABBIT SADDLE
FIDEUA WITH LOCAL SHRIMP (a dish similar to Paella, but made with short fideo noodles instead)
HOUSE MADE BRANDADE (made with Salt Dorado instead of Salt Cod) – DELICIOUS!! With traditional accompaniments.
YELLOWFIN TUNA CARPACCIO WITH THAI VINAIGRETTE, MINT, AND CRISPY SHALLOTS.
COLD-SMOKED TUNA WITH FENNEL AND CITRUS SALAD
TUNA “MI-CUIT” WITH CRISPY MIGAS
CROISSANTS FOR BREAKFAST
AND ALSO HOUSE-MADE RAISIN BRIOCHE PASTRIES
WHO DOES THAT??? I guarantee you there is nowhere else to have this for breakfast floating on the ocean in Panama.
Ok, ok, back to FIIIIIIISHIIIIIIIING!!
Below Jacob’s father-in-law Greg gets warmed up…
Gets loosened up with a nice dorado…
Jacob hooks one too – he is completely distracted considering who of his chef friends back home will rate to get a piece of this…
And then some perfect yellowfin. Oriol bags a 100 lber so he can bring some home to his wife.
Chef Michael gets to work to prep dinner…
A spectacular 450 lb black for Jacob.
This is my happy face when I see the boats come in waving the Billfish Foundation marlin flag…
Also this week on the ship we enjoyed having legendary photographer George Fischer with us to document some action. I can’t wait to see George’s shots – I know he was excited by many of them and you can look forward to seeing them here on the website soon!
Here he uses his handsome assistant Jean as a model.
Goodnight from Paradise,