Our palates went on a Mexican holiday at the American Bounty Restaurant at The Culinary Institute of America in Hyde Park, New York, during the Encountering the Flavors of Tamaulipas, Mexico gala as part of the State of Tamaulipas Mexico and The Culinary Institute of America Cultural Culinary Exchange. Celebrating the cuisine from the state of Tamaulipas, was Chef Hugo Urtaza Alvarez, Tampico, Tamaulipas, Mexico, Chef Ãngel GarcÃa, Tampico, Tamaulipas, Mexico, Brian Kaywork Chef-Instructor, American Bounty Restaurant, Charles Garibaldi, CHE, Maître d’hôtel Instructor, Michael Zebrowski, Pastry Chef-Instructor, and the American Bounty Restaurant Class of 2018-2019.
Celebrating the cuisine of Tamaulipas, Mexico
Chef Hugo Urtaza Alvarez, Chef Angel Garcia,
Chef Brian Kaywork, Chef Sergio Remolina
The gastronomic evening took place on Friday, October 5, 2018 at the prestigious culinary school, The Culinary Institute of America in Hyde Park, New York and began with a Cooking Demonstration where renowned Chef Hugo Urtaza Alvarez of Tampico, Tamaulipas, Mexico demonstrated how to make Shrimp Bocol a la Mexicana– traditional street food from the Huasteca region of Tamaulipas, which consisted of corn masa with lard, filled with shrimp, onion, tomato, and cilantro, and Enchilada Tulteca, which were corn tortillas seasoned with dried-chile adobo, stuffed with carrot, potato and chorizo, and topped with lettuce, cheese and corn.
Chef Hugo Urtaza Alvarez
After the demonstration, guests were invited to a gala dinner at the American Bounty Restaurant, which began with delectable passed hors d’oeuvres paired with a delicious and refreshing Mezcal cocktail, along with a selection of CIA brewed beers, and a selection of wines.
Chef Angel Garcia
Encuentrode Sabores de Tamaulipas, Mexico
(Encountering the Flavors of Tamaulipas, Mexico)
The Culinary Institute of America, Hyde Park, NY, USA
October 5, 2018
Reception Menu
Goat Tostadita
Crispy corntortilla topped with pulled baby goat, cherry tomatoes, lime-olive oil vinaigrette
Enchilada Tulteca
From the "magical town" of Tula, Tamaulipas, Corn tortilla seasoned with adried-chile adobo, carrot,
potato and chorizo, lettuce cheese
Pork Bocol Salsa Verde
Traditional street food from the Huasteca region of Tamaulipas
Corn masa with lard filled with pork in salsa verde
Shrimp Ceviche Tostadita
Gulf shrimp, onion, tomato, serrano chile, lime and olive oil
Beverages
Tampico Madero
Specialty Regional Cocktail: CREYENTE Mezcal Joven, fresh mint and orange juice
Culinary Institute Brewed Beers
Cleaver IPA
Mise on Pace WIT
Stay Sharp Saison
Wines
Sauvignon Blanc, Honig, Napa Valley, California 2016
Merlot, Greystone Cellars, California 2015
Dinner Menu
Gulf of Mexico Seafood Ceviche
Lime marinated white fish and octopus, onion, tomato,
serrano chile, cilantro, dehydrated pineapple crisp
Seared Grouper in Green Pipián
Pumpkin seed and tomatillos sauce, rice Mexicana
Goat Tacos with Salsa Mexicana
Flour tortilla, creamy avocado
Asado Norteño
Guajillo adobe braised pork, tender corn tamal and grilled panela cheese
Grilled Mango with Goat Cheese
Crispy buñuelos, agave honey
Debra C. Argen and German Gonzalez
Wine and Tequila
Crèmant Demi-Sec, Schramsberg Vineyards, Napa Valley, California 2011
Tears of Llorona Tequila
Mexican Wedding Cookies
Prepared by The CIA Baking & Pastry Students
The Chefs
Chef Hugo Urtaza Alvarez, Tampico, Tamaulipas, Mexico
Chef Ãngel GarcÃa, (CIA graduate 2013), Tampico, Tamaulipas, Mexico
Brian Kaywork (CIA graduate 2002), Chef-Instructor, American Bounty Restaurant
Charles Garibaldi (CIA graduate 1984), CHE, Maître d’hôtel Instructor
Michael Zebrowski, Pastry Chef-Instructor
The American Bounty Restaurant Class of 2018-2019
Manuel A. Villarreal Lara, Debra C. Argen
The Master Distillers
German Gonzalez – Tears of Llorona Tequila
Manuel A. Villarreal Lara – Mezcal Sierra Chiquita El Original
Gulf of Mexico Seafood Ceviche
The dinner was sumptuous, a journey for the senses with tantalizing aromas, colors, and tastes that intrigued with their different flavor profiles and textures. Setting the tone for the dinner, the first course was Gulf of Mexico Seafood Ceviche with lime marinated white fish and octopus, onion, tomato, serrano chile, and cilantro, accompanied by two dehydrated pineapple crisps. The ceviche was gorgeous, a stunning palate of color, so fresh tasting, with hints of spice from the thinly sliced chile and micro-cilantro. Instructed to eat the pineapple crisp with the ceviche, the pineapple crisp added texture to the dish and acted as a perfect foil for the spice, a yin and yang pairing of spicy and sweet. Paired with a glass of Sauvignon Blanc, Honig, Napa Valley, California 2016, this course sang perfectly.
Seared Grouper in Green Pipián
For the second course, there was Seared Grouper in Green Pipián with pumpkin seed and tomatillos sauce, and rice Mexicana. This dish represented the south of the state of Tamaulipas. For the third course, there was Goat Tacos with Salsa Mexicana made with flour tortilla garnished with creamy avocado. (For Debra, there were Trumpet Mushrooms, which resembled seared golden scallops.) The fourth course was Asado Norteño, which was Guajillo adobo braised pork, tender corn tamal and grilled panela cheese (For Debra there were adobo braised shrimp, corn tamal and grilled panela cheese.)
Goat Tacos with Salsa Mexicana
The dessert course was Grilled Mango with Goat Cheese with tiny crispy buñuelos, drizzled with agave honey, which was light, lovely, and refreshing, paired with aglass of Crèmant Demi-Sec, Schramsberg Vineyards, Napa Valley, California 2011and Tears of Llorona Tequila. The last taste of the evening was Mexican Wedding Cookies prepared by The CIA Baking & Pastry Students.
Adobo Braised Shrimp
Encuentro de Sabores de Tamaulipas, Mexico was an exciting evening of gastronomy, learning new techniques, discovering new flavors, making new friends, and sharing a gracious culinary and cultural exchange. Viva the State of Tamaulipas and The Culinary Institute of America Hyde Park!
Grilled Mango with Goat Cheese
For more information on the State of Tamaulipas, please visit the website: Visit Mexico
For more information on dining at the American Bounty Restaurant, please visit the website: American Bounty Restaurant
Edward F. Nesta and Chef Angel Garcia
For more information on The CulinaryInstitute of America, please visit the website: The Culinary Institute of America- Hyde Park, NY
American Bounty Restaurant
Telephone: +1-845-462-9600
Website: www.americanbountyrestaurant.com
Facebook: www.facebook.com/AmericanBounty
The Culinary Institute of America
1946 Campus Drive
Hyde Park, New York
United States 12539-1499
Website: www.ciachef.edu/cia-new-york
Facebook: www.facebook.com/CIAchef
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