Altos de Chavon

Remembering how much we enjoyed the Flavors of the World Buenos Aires Brunch

Weekend brunch is always a good idea! This phrase has stayed in my mind after going to the Flavors of the World Buenos Aires brunch last Sunday, August 13th at La Piazzetta. After a long week of work and various responsibilities, we were anxiously looking forward to Sunday to finally come around so we could enjoy what has become the traditional Sunday Brunch following Flavors of the World dinners.

“Humita” corn turnovers

This edition featured Buenos Aires with Chef Fernando Rivarola who transported us to Argentina with a special chef’s tasting menu on August 11th and 12th. We’re sure people are still talking about it; this destination was a perfect way to end the summer’s gastronomy events and has us holding out hope that October comes quickly— which will feature New Orleans Chef Tory McPhail. Until then, we’re remembering Flavors of the World Buenos Aires Sunday Brunch and its many delicious dishes.

Eggs Benedict with fried softshell crab, tomatillo sauce and crispy serrano

First of, entering La Piazzetta on a warm, Sunday morning was definitely enjoyable thanks to the restaurant’s live music with classic Italian singer, Guido Quilici. In the center island of La Piazzetta, a great selection of bread and fruit salads were set up, and once seated a cocktail and brunch menu arrived. We tried the Mosquito, a Hennessy based cocktail with lemon juice, mint and syrup – truly delicious. My friend had already decided on a game plan, which consisted of us each ordering something different from the menu, that way we could each try everything!

Stuffed Avocado with Coriander Hollandaise and Bacon

The menu was divided in Chef Specials which included Argentinian Steak sandwich, Choripan with Chimichurri, Beef turnovers, “Humita” corn turnovers, and Sweet “Chaja” tart. We tried the Beef and Humita turnovers. For those who might not know, the term humita refers to a creamy-corn filling of an empanada or turnover, it was impossible just to eat one! They were so good!

Lobster Roll

The rest of the menu was expertly crafted by Casa de Campo Executive Chef Anthony Masas. A twist on traditional Eggs Benedict, the dish included fried soft shell crab, tomatillo sauce, and crispy Serrano. The egg was perfectly poached, the soft-shell crabs were crispy, and the Serrano added just the right amount of saltiness to the dish – exquisite!  Next up, was Stuffed Avocado with Coriander Hollandaise and Bacon. As an avocado, egg and bacon lover this was definitely a treat. 

“Reina Pepiada” arepa with chicken, mayo and avocado

For the main course (yes, we continued eating after all that), we tried the lobster roll, succulent lobster meat piled into a buttery toasted bun with just the right amount of spiciness to it, and the “Reina Pepiada” arepa with chicken, mayo and avocado. We immediately noticed that these two were favorites among the crowd, since we eyed how waiters came in and out of the kitchen with several servings. As dessert, we opted for the Guest Chef Specials, Sweet “Chaja” tart – a mouth watering meringue covered cake, the perfect ending to a very fulfilling meal. 

We also witnessed Charles Keusters, Food & Beverage Director, and Anthony Masas presenting Chef Fernando Rivarola with a plaque as a thank you for his participation in this edition and delighting us with his creations. We look forward to the next gastronomic journey with international chefs. Only two more Flavors of the World this year, New Orleans in October and New York in November!

“FLAVORS OF THE WORLD” SCHEDULE 2017:

Flavors of the World logo

  • Flavors of New Orleans: October – Chef Tory McPhail
  • Flavors of New York: November – Chef Marco Canora

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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