Foods from Chile represents 22 food sectors grown and produced in Chile. Chefs Matias Palomo and Todd Erickson created a seasonal, fresh Chilean dinner at Haven. The ingredients were inspirational and the food was delicious. HIghlights from Chef Palomo included the Merquen- Cured Chilean Trout which was served raw and rolled around quinoa, chilean apple cranberry sauce and avocado, and the Pollo con Guzo which was a chicken with mushrooms and barley style risotto with dried cranberries. Chef Erickson’s menu highlights included the Pacific Bouillabaisse, which included Mussels and Chilean salmon and shrimp, avocado and a red chile almond rouille. The wines served were all delicious and paired perfectly with the courses. My favorites were the 2001 Veramonte Ritual Sauvignon Blanc, 2011 Casas del Bosque Carmenere and the 2011 Ventisquero Quelat Pinot Noir. It was a beautiful evening and a great way to taste all of the seasonal Chilean Foods and learn about the diverse climate and farm fresh ingredients.
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