On a vacation trip with the Hubbz 3-4 years ago, we found out about this little eatery in Bocas del Toro, Panama, it is called Guari Guari. We had a phenomenal 5 or 6 course meal prepared by a husband and wife team and served al fresco, in an area that was not much more than their private patio. The ‘restaurant’ seats 10 people each night and, as long as you don’t have special dietary requirements, you’re dazzled by the chef’s whim and exquisite palate.
I’ve longed dreamed of having a little place, maybe a B&B with a restaurant offering limited seating and serving dinners for our guests and maybe have a table or two open for locals. I have to admit that Guari Guari certainly stayed in the back of my mind until recently, when I began my Secreto dinner series. You can come here to get a peek at what I’ve been doing over the past few months, together with a few shots–taken when I remembered to leave the kitchen and grab the dang camera! I will also offer recipes for some of the dishes I’m preparing, I mean, this is a food blog, after all!
My very first menu and the beginning of the Hubbz and my homegrown adventure.
Welcome Cocktail and Appetizer: Cava cocktail and Pasteis de Pollo (Pastry empanadas filled with chicken / Wine pairing: Spanish sparkling wine cocktail)
1st Course: Sancocho Panameño (A traditional Panamanian chicken soup with root vegetables and rice / Wine pairing: Kung Fu Girl Riesling)
2nd Course: Filet of Grouper al Ajillo with Saffron-A-Roni and Chayote Gratin / Wine pairing: Felino Malbec
3rd Course: Leg of Lamb in Star Anise Mole with a Potato and Leek Hash / Wine pairing: Chateux-Croix Mouton Bordeaux
Dessert: Passion Fruit Napoleon (Phyllo sheets topped with a passion fruit curd and pistachio brittle) / Wine pairing: Urban Uco Torrontes
For the Passion Fruit Napoleon, which was a major hit, I baked phyllo sheets brushed with butter and with a sprinkle of sugar until golden and assembled them with passion fruit curd and topped it with candied pistachios and strawberries. Simply delicious!