Chef Raúl Vaquerizo and his team in the Beard House kitchen
Beef–Stuffed Cassava with Coriander–Red Chili Sauce
Panamanian Green Tomato, Chilled Pumpkin Cream, and Parmesan Foam Shooters with Onion Ash
Pickled Pigs’ Feet with Lemon, Cucumbers, Micro-Cilantro, and Onions
Tuna, Cream Cheese, and Mango Twisters with Soy, Wasabi, and Ginger Dipping Sauce
Jerk Chicken with Grilled Portobello Mushrooms, Manchego, Micro-Beets, and Black Olives on Toasts
Panamanian Soup with Shrimp, Yams, Poached Quail Egg, Coriander Powder, Kadaif Noodles, and Micro-Cabbage
Deconstructed Scallop Ceviche with Tamale Ash, Otoe Pearls, Corn Foam, Frisée, Potato Confit, Mushrooms, Leeks, Tomatoes, Mango, Cucumbers, Apples, Cassava, and Honey Vinaigrette
Grilled Sea Bass with Apple Pearls, Spinach, Fried Almonds, Leeks, and Tomato Broth
Roasted Lamb Crêpe Tacos with Plantains, Leeks, Arugula, and Oyster Sauce
Carrot Cake with Caramelized Pistachios and Rum Punch Cream
Dinner

Taste of Panama

Raúl Vaquerizo

Hotel Riu Panamá Plaza, Panama City, Panama

Just a short ride from lush tropical rain forests, Panama City is a bustling, metropolitan center whose food culture, nightlife, and skyline have been steadily eclipsing its famous canal. At the five-star Hotel Riu Panamá Plaza, Spanish-born and French-trained executive chef Raúl Vaquerizo transforms indigenous ingredients with an artful modernist sensibility.

 

Event photos taken by Geoff Mottram.

Related Info:

MENU

  • Hors d'Oeuvre

    • Beef–Stuffed Cassava with Coriander–Red Chili Sauce
    • Panamanian Green Tomato, Chilled Pumpkin Cream, and Parmesan Foam Shooters with Onion Ash
    • Pickled Pigs’ Feet with Lemon, Cucumbers, Micro-Cilantro, and Onions
    • Tuna, Cream Cheese, and Mango Twisters with Soy, Wasabi, and Ginger Dipping Sauce
    • Jerk Chicken with Grilled Portobello Mushrooms, Manchego, Micro-Beets, and Black Olives on Toasts
    • NAVERAN PERLES ROSES CAVA 2009
  • Dinner

    • Panamanian Soup with Shrimp, Yams, Poached Quail Egg, Coriander Powder, Kadaif Noodles, and Micro-Cabbage
    • BARON PATRICK DE LADOUCETTE LES DEUX TOURS SAUVIGNON BLANC 2008
    • Deconstructed Scallop Ceviche with Tamale Ash, Otoe Pearls, Corn Foam, Frisée, Potato Confit, Mushrooms, Leeks, Tomatoes, Mango, Cucumbers, Apples, Cassava, and Honey Vinaigrette
    • AU BON CLIMAT PINOT GRIS–PINOT BLANC 2010
    • Grilled Sea Bass with Apple Pearls, Spinach, Fried Almonds, Leeks, and Tomato Broth
    • DOMINIO DE TARES BALTOS 2008
    • Roasted Lamb Crêpe Tacos with Plantains, Leeks, Arugula, and Oyster Sauce
    • DOMINIO DE TARES BALTOS 2008
    • Carrot Cake with Caramelized Pistachios and Rum Punch Cream
    • CONSORZIO VINI TIPICI MOSCATO SPUMANTE NV
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
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  • Book:
  • Thu, 10.18.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2014

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