{"id":352148,"date":"2017-10-31T00:00:00","date_gmt":"2017-10-31T04:00:00","guid":{"rendered":"https:\/\/casadecampoliving.com\/flavors-of-the-world-nueva-orleans\/"},"modified":"2022-11-10T10:40:46","modified_gmt":"2022-11-10T14:40:46","slug":"flavors-of-the-world-nueva-orleans","status":"publish","type":"post","link":"https:\/\/casadecampoliving.com\/es\/flavors-of-the-world-nueva-orleans\/","title":{"rendered":"El chef Tory McPhail trae platos hist\u00f3ricos a \u00abFlavors of the World: Nueva Orleans\u00bb"},"content":{"rendered":"Mientras Minitas Beach Club est\u00e1 en construcci\u00f3n<\/a>, hemos visto como los \u00faltimos tres eventos de Flavors of the World se realizan en La Piazzetta en Altos de Chav\u00f3n. El pasado fin de semana cont\u00f3 con los sabrosos sabores de Nueva Orleans, mientras que en agosto disfrutamos del los ingredientes rurales de Buenos Aires<\/a> y en julio los platos ic\u00f3nicos de Londres <\/a>fueron los protagonistas. Ciertamente no nos quejamos: el entorno id\u00edlico de La Piazzetta re\u00fane a las familias en un pintoresco restaurante con poca luz, cuyas piedras nos recuerdan a un hermoso pueblo de la Toscana. En el interior, paredes de azulejos y pisos de piedra mantienen la frescura de la brisa tropical que sube por el r\u00edo Chav\u00f3n.\n\n\nEs aqu\u00ed en la Rep\u00fablica Dominicana que el clima c\u00e1lido de Nueva Orleans no se sinti\u00f3 muy distante el viernes y el s\u00e1bado por la noche, y con los sabores picantes del chef Tory McPhail y algunos de los favoritos de Luisiana para su men\u00fa de degustaci\u00f3n del chef, The Big Easy<\/em> estaba cada vez m\u00e1s presente. Para comenzar, los invitados fueron recibidos con Langostinos y Tasso Henican acompa\u00f1ado con una copa de champagne Mo\u00ebt & Chandon. Nos advirtieron que este plato era picante, y ven\u00eda con jam\u00f3n Tasso y salsa picante cristal, especialidades de la cocina de Louisiana, junto con cebollas dulces y molondr\u00f3n en vinagre.\n\n\"Flavors\n\nEl chef McPhail, que proviene del famoso restaurante Commander’s Palace, que ha sido un hito de Nueva Orleans desde 1893, seguramente trajo algunos de sus platos cl\u00e1sicos. Los amigos que han visitado el restaurante antes ya pueden estar familiarizados con su sopa de tortuga. Compuesto por m\u00e1s de 25 ingredientes, el abundante guiso incluye carne de tortuga, huevos, apio, pimientos cortados en cubitos, cebollas, tomates, espinacas, jerez envejecido y m\u00e1s. \u00a1De hecho, Louisiana es el segundo estado que consume la mayor cantidad de tortugas en todos los Estados Unidos! Est\u00e1 precedido por Filadelfia, y la sopa de tortuga ha existido por m\u00e1s de 325 a\u00f1os.\n\n\"FlavorsMi favorito de la noche tambi\u00e9n result\u00f3 ser uno de los del chef. El Foie Gras \u00abDu Monde\u00bb vino con beignets de Foie-Gras, manzana asada Bourbon y caf\u00e9 con leche de Foie-Gras con \u00abniebla\u00bb de caf\u00e9 de Chicorry. Un interludio deliciosamente dulce, este plato podr\u00eda haber sido f\u00e1cilmente un postre. Mojamos nuestros beignets en la taza de caf\u00e9 para disfrutar de algo verdaderamente sure\u00f1o.\n\nEl Lousiana Redfish a la parilla era el cuarto plato en el men\u00fa, y fue popularizado en los \u00faltimos a\u00f1os 60 por el cocinero del palacio del comandante Paul Prudhomme. \u00a1Era tan solicitado que caus\u00f3 que Redfish de Louisiana se convirtiera en una especie en peligro de extinci\u00f3n! Hasta el d\u00eda de hoy no pueden servir redfish silvestres, por lo que las comidas de este \u00faltimo fin de semana llegaron desde las costas de Texas. El redfish n\u00f3rdico se sirvi\u00f3 con una galleta de frijoles rojos y arroz y salsa meuni\u00e8re criolla para una combinaci\u00f3n muy satisfactoria.\n\nCon cada uno de los platos tomamos una variedad de vinos, incluyendo Riesling, Pinot Noir y Cabernet Sauvignon, para un emparejamiento simbi\u00f3tico de sabores que hizo que la cena valiera la pena. El humor rom\u00e1ntico de La Piazzetta giraba en el aire y al igual que las notas de cl\u00e1sicos como, \u00abHit the Road Jack\u00bb. Cuando lleg\u00f3 el \u00faltimo plato, me sent\u00ed agradablemente satisfecha. La codorniz rellena de pi\u00f1\u00f3n de salchicha de cerdo, lacado de ron y az\u00facar acompa\u00f1ada con col rizada asada.\n\nFlavors of the World New Orleans termin\u00f3 con un parfait de Banana Foster y Brugal Leyenda. El guineo flambeado al ron caribe\u00f1o con capas de genovesa de vainilla, nata montada y caramelo salado  cerr\u00f3 con broche de oro la noche. Muchos de los que estuvieron presentes en La Piazzetta comentaban lo contentos que estaban con esta edici\u00f3n, y decian que estos cl\u00e1sicos de Nueva Orleans eran justo los que les encantar\u00eda llevar con ellos a las fr\u00edas monta\u00f1as. El chef Tory McPhail sali\u00f3 de su cocina para pasar por las mesas y agradecer a los invitados por venir. Su persona amable es un gran reflejo del estilo de vida f\u00e1cil de Nueva Orle\u00e1ns. Esperamos que haya disfrutado del pen\u00faltimo evento de gastronom\u00eda de Flavours of the World y tenga espacio para la \u00faltima edici\u00f3n que ser\u00e1 el pr\u00f3ximo fin de semana. El chef Marco Canora de Nueva York estar\u00e1 en la ciudad del 10 al 12 de noviembre, detalles por venir.\n\nVea m\u00e1s fotos de Flavors of the World de Nueva Orleans tomadas el viernes 27 de octubre por Mairobi Herrera:\n\n\n
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\"\"<\/figure>\n<\/figure>\n\n\nY por Armando Laurrauri:\n\n[nggallery id=2998]\n
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\u201cFLAVORS OF THE WORLD\u201d \u00daLTIMO EVENTO DE 2017:<\/h3>\n\"FlavorsFlavors of the World \u2013 New York con Chef Marco Canora: November 10th\u201412th\n\nPara realizar su reservaci\u00f3n para \u201cFlavors of the World\u201d puede llamar directamente al complejo: (855) 877-3643, (800) 336-5520, o (809) 523-3333 ext. 3165 y 3166.\n\n <\/blockquote>","protected":false},"excerpt":{"rendered":"

Mientras Minitas Beach Club est\u00e1 en construcci\u00f3n, hemos visto como los \u00faltimos tres eventos de Flavors of the World se realizan en La Piazzetta en Altos de Chav\u00f3n. El pasado fin de semana cont\u00f3 con los sabrosos sabores de Nueva Orleans, mientras que en agosto disfrutamos del los ingredientes rurales de Buenos Aires y en julio […]<\/p>\n","protected":false},"author":36681,"featured_media":293792,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","_newspack_byline_active":false,"_newspack_byline":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"newspack_content_restriction_is_exempt":false,"newspack_featured_image_position":"","newspack_post_subtitle":"","newspack_article_summary_title":"Overview:","newspack_article_summary":"","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"categories":[26819,2520,2521,2522,14629,14631,14625,26822],"tags":[15387,23815,3626,2731,12450,21735,14736,18408,6775,21736],"newspack_spnsrs_tax":[],"class_list":["post-352148","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-altos-de-chavon-es","category-restaurantes-es","category-republica-dominicana-2","category-eventos-es","category-comidas-bebidas","category-estilo-de-vida","category-noticias-locales","category-resort-casa-de-campo","tag-altos-de-chavon-es","tag-casa-de-campo-es-17","tag-casa-de-campo-es","tag-cena","tag-chef-es","tag-chef-tory-mcphail-es","tag-featured-topview-es","tag-flavors-of-the-world-es","tag-la-piazzetta-es","tag-nueva-orleans","entry"],"yoast_head":"\nEl 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