And so it begins

 

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.

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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¬†Paname√Īo (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

Secreto 1 collage

 

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!

Cookingly yours,

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