Casa de Campo Resort

Flavors of the World Bogotá “Flying Tapas” dinner at Minitas Casa de Campo

Flavors of the World is back! The first gastronomic event of the year was dedicated to the distinct flavors of Bogotá, featuring chefs Leonor Espinosa and Mark Rausch, two of the most notorious figures of the blossoming restaurant scene of the Colombian capital. The festivities kicked off on Thursday, April 13th with a “flying” dinner of tapas at Playa Minitas, with Chef Espinosa providing the savory dishes, Chef Rausch providing the sweet dishes, and had the participation of Casa de Campo’s executive chef, Anthony Masas.

The event took place at Coco Mar right next to the Beach Club in Minitas, where as soon as your feet touched the sand you were welcomed with vallenato rhythms thanks to a live band performing various popular songs adapted to traditional Colombian music and Carlos Vives’ timeless hits.

Display tables were set up with beautiful, colorful artwork and accessories from Colombia, provided by the Colombian Embassy in the Dominican Republic, that added to the flair and authenticity of the evening. The social area was decorated with plush sofa seating, tall wooden cocktail tables, and dining tables, while two bars at each end provided guests with ample opportunities for drinking and dining. Brugal sponsored delicious cocktails at one, and chefs Leonor Espinosa and Mark Rausch gave onlookers a peak at special tapas in the making. 

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Chef Espinosa provided the main tapas for the event, which included smoked rabbit with yucca, mañoco and tucupi; camu camu with sun-dried salted beef and naidi; tuna with Santander ants – which we were all particularly intrigued to try!; shrimp with mandarin lemon; and fish wrapped in plantain leaves with sea snail and coconut rice. Chef Rauch’s dishes included an unforgettable crab tower, with a mango and yogurt sauce with a base of guacamole; a sweet Colombian guanabana merengue dessert, and a red fruit tartelette. 

Picture by Armando Larrauri

Picture by Armando Larrauri

Chef Anthony Masas also had his share in a few appetizing dishes. The first one very in tune with Easter: a warm Spanish tortilla foam served in an egg shell; a very tender beef tartare with cucumber yogurt and roasted peppers with comino; a beef “meloso” with ricotta gnocchi and harissa as well as cod with brandade, lettuce purée and guava alioli. 

Flavors of the World Bogota

The activity was a flavorful representation of the popular gastronomic trend in South America — the combination of ingredients from different regions and ecosystems, which Chef Espinosa refers to as Cyclebiome. We hope you all had the opportunity to go to this first event, or the following two that followed last weekend as part of Flavors of the World Bogotá!

The following pictures are courtesy of Casa de Campo, taken by Limbert Diaz during Flavors of the World Bogotá’s “Flying tapas” on Thursday, April 13th at Coco Mar, the Beach Club:

“UPCOMING FLAVORS OF THE WORLD” :

Flavors of the World logo

  • Flavors of Las Rosas: June
  • Flavors of London: July
  • Flavors of Rome: August
  • Flavors of New Orleans: October
  • Flavors of Bangkok: November

To book your reservation for the next “Flavors of the World” event call the resort directly at (855) 877-3643, (800) 336-5520, or (809) 523-3333 ext. 3165 and 3166.

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This website neither reflects the views of Casa de Campo Resort & Villas, its administration or any of its subsidiaries and should not be deemed as 'official' in any way, shape or form. We just live here, work here and love it here, and hope you will too!

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