Event 01 ~ 19.10.2010
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nulla. Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Aenean condimentum, odio quis pharetra dignissim, diam nisl dignissim diam, eu interdum magna erat sit amet felis. Etiam non felis at urna tempus luctus. In
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consectetuer adipiscing elit. Aenean condimentum, odio quis pharetra dignissim, diam nisl dignissim diam, eu interdum magna erat sit amet felis. Etiam non felis at urna tempus luctus. In ullamcorper nisl congue elit. In convallis nibh vitae justo. Quisque ac lectus vitae sem consequat sagittis. Donec turpis nisi, feugiat sollicitudin, fermentum vitae, volutpat sed, ligula.
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Event 02 ~ 06.06.2010
"Knowlodge of the Flavor"
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Following events!
Our chef Matías Palomo, has been invited to participate as a columnist for EMOL.com
Sukalde restaurant and its chef Matías Palomo, offering "knowledge of the flavor" of a creative culinary experience, enriched by the culinary art and technique learned in the kitchens of the best national and international cuisine and the finest supplies, ingredients and fruits of our land and our sea.
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Cursos de cocina! incribete! cupos limitados no pierdas tu oportunidad
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Menús
First Courses
Chilean causa Sukalde way Diferent than peruvian causa
octopus+ pink clams +king prawn+ King crab +potatoe + curanto mayonaise
Pink magallanic scallop and sea bass carpacciojust amazing
Avocado +onion rings +calafate caviar +leche de puma.
Organic salad+king prawn
Oerganic lettuces mix +sauted king prawn+rice paper +truffled vinagrete
Steak tartare
Toasted Quinoa +Pickless caviar +dijon mustard +lemon peelings pure.
Shrimp trio
Shrimps + creativity +seasonal products.
Sea food dishes
Green deep fried conger eel
Seasonal vegetables + pumpking pure+ shrimp and squid sauce.
Unilateral chilean Salmon
Chilean humitas stuffed with mussels + Chilean salad +scallop foam.
Mero in banana.
Pumpking rissotto + toasted sunflower seeds + parsley foam.
Catch of the day and beans
Beans+pumpking+onion rings +tomatoe seeds.
Meat dishes
Pork trio.
Arrollado+ ribs +pork belly +pichanga +smoked tomatoe + chilean papaya chutney
Brased short ribs
Vegetables fettuccini (no pasta) + stuffed cherry tomatoes + creamy corn pure.
Dry aged beef loin (40 days)
Sweet breads+ Quinoa chaufan +red wine sauce
Duck duo
Confit + Magret + seasonal fruits cooked in duck fat + boldo caviar
Desserts
Sea land scape Corals
Very crispy corals with ganache + guava rocks + shells with boldo infusion + Pearl
Rice with milk. Sukalde way of course.
Rice and coconut milk icecream + rice foam + caramel sauce.
Strawberry and basil 2.0
Refreshing basil gelatine + spicy strawberry compote+ coconut cream
Seasonal fruits
Salad fruit + calafate mouse+ spices bubbles.
Menú Degustación
(Seis Tiempos)
ENTRADAS
Ostiones Rosados Patagónicos con Papas Nativas y Textura de Hinojo.
Langostino Austral en Quínoa Negra y Bisque al Merquen.
FONDOS
El Caldillo de Neruda. Caldillo de Congrio con Velos de Letras.
Plateada con Mote y Setas, Papas Nativas Confitadas y Salsa de Vino.
POSTRES
Textura de Chocolate
Huevos del desayuno
Tragos
Sour Calafate
Sour Chañar
Sour Merken
Sour Arándano
Sour Papaya
Sour Pica
Sour Huesillo
Chilean Products
DIGUEÑES
They are parasitic fungi that grow on the branches of native trees, especially oak, also coigües and other species of the genus Nothofagus. Constitute a particular color on the dark branches of the rainforests of central and southern Chile. 'Digüeñes mature in the months of August September and October and in particular dominate the forest fringe top, have a spherical shape, orange color and pleasant flavor. These fungi, when tender, are desired to make salads
PAPA CHILOTA (MICHUÑE AZUL)
The center of origin of the potato and its related kin is in America, and its distribution is from the south-western United States to the islands Chonos wet. A throughout the Andes are a great variability among them 160 species are wild and seven cultivated.
Tuber skin purple, blue almost black.
The greater variability is located in the Peruvian-Bolivian Andes, where indigenous peoples.
FRUTILLA BLANCA
WHITE STRAWBERRY
Near the town of Puren in the IX region of our country, exquisite and innovative produce white berries. This fruit has a thin white skin in the fullness of maturity takes a faint pink, but inside is still completely white.
It is grown in the area of Manzanar in full range of Nahuelbuta and orchards spread in small slopes of no more than 200 square meters, including forests. Thus we speak of a delicate and important for the area.
Rosa Mosqueta
ROSE HIP
The rose hip is a shrub that can exceed 2 meters tall, their stems are thin, flexible and curved, covered with violet-colored spines. The leaves are deciduous, alternate, compound 5 to 9 leaflets, serrated edges and shiny. The flowers show five free petals pink or pinkish-white and musky smell, in thick terminal panicles, the stamens are a bright yellow. Flowering occurs only once per season. Its fruit is an ovoid cinorrodón and red or orange with traces of spiny sepals at its end, 1 to 3 cm long.
MURTILLA
It is a plant endemic to Chile, belonging to the family Myrtaceae. It is a shrub growing species produces globose fruits with a pleasant taste and aroma. These fruits are traditionally used for fresh consumption and home-made jams, syrups, desserts and liqueurs. Adding to the above its proven antioxidant capacity and other functional characteristics of high value, which puts it among the most promising berries to Chile.
NAVAJUELAS
Nutsedge
Is a marine bivalve mollusk that inhabits the coasts of Peru, Chile and southern Argentina (Patagonia). The leaflets are symmetrical, thin and fragile, have a flattened cylindrical shape, very long, reaching over 20 cm long. The edges are parallel, showing the ends parted. The umbos are almost at an end and have a tooth. The periostracum is dark brown on its surface lines crecimiento.Habita final observed in intertidal sand or soft, in which it is buried, to a maximum depth of 13 m. They usually live in shallow water.
CHAÑAR
Tree or shrub that can reach 7 meters high and its trunk up to 40 cms. in diameter. Of the legume family Fabaceae or presents a branching habit, spiny, yellow-gray bark that is apparent in strips with sweet and edible fruits.
Height: 3 to 10 m in height. Could reach heights over 5 feet, but is generally smaller. Stem is erect when grown in isolation, and shrub when grown in clumps.
Roots: The plant is notable for its extraordinary adaptation to the arid climate. The roots reach up to 7 feet deep, forming an impressive system between plants.
MERKÉN
MERK
It is a spicy condiment with some smoke flavor and looks like red powder with little flakes of different tonalities. In the kitchen is traditional Mapuche of Chile, but in other countries have similar preparations, such as chile de arbol de Mexico.
Comes from the kitchen of the Mapuche, mainly from the IX Region of Araucania, Chile, but also used in cooking as a replacement for Chilean fresh chili, since the beginning of the XXI century has attracted the attention of professional chefs and has become a kind of high fashion for dressing Chilean cuisine using all sorts of traditional and exotic dishes.
Prenss
Biography
If, as the Guatemalan poet Luis Cardoza y Aragón, "one is the place where he learned of the first flavors," Chef Matias Palomo (Mexico City, 1978) can not hide the fact that theirs is the culture of maize where reign the tortilla, tamales, corundas Michoacan, pozole, guacamole, corn smut, different mole recipes centenarians, tamales, mixiotes number, rabbit, lamb or chicken, tender cactus pads with cheese Oaxacan cast, the tacos al pastor, the joys.
The infinite forms of bread in all the republic where flags, rolls, pambazos, Chilindrina and shells, are under the delicious Pan de Muerto. " The tie of guava, quince and hawthorn or agua de jamaica, tamarindo and horchata, the jam ENVIN and some other appetizer of itacate - if offered, for the road.
Because Matthew has managed to be a nomad of flavors. In 1990 came to Chile, ending his high school and enter at 17, to study cuisine in the INACAP. Meet Chilean cuisine and wonderful ingredients. Walk the southern and northern Chile looking for new flavors in their wonderful land and sea products.
His professional stage is done in one of the most prestigious venues in Mexico City, the restaurant Costa Vasca, Lluis Marcet next to the chef Iñaki Agirre.
Recent graduate joins the team that started opening restaurants in the Marriott hotel in Santiago de Chile in 2000. Know there's strict and closed menu offering hotel chain worldwide. A questionable concept of global letter.
By 2001 he was invited to the restaurant Arzak of Juan Mari Arzak, (3 stars in the Michelin Guide) in San Sebastian, Spain to continue their learning. A fundamental experience.
Is the true beginning of his culinary career. Juan Mari Arzak, master teacher, he approaches the great tradition of Basque cuisine, refined technique and creative and playful reinvention. There, between hot plates, pots and pans, learn to unite the discipline of the trade, the secrets of marriage of flavors, a supreme professional. Incursions into the neighboring country inns, France, tasting regional dishes and visit factories long tradition of artisanal cheese industry.
In 2001 for San Sebastian Intxaurrondo Week (Food Fair) with the participation of the best chefs in the Basque Country, Juan Mari Arzak, Pedro Subijana, Antonio Luis Aduriz and Luis Irizar.
Leave San Sebastian in 2002, and travels, recommended by Juan Mari, to New York where he entered the restaurant kitchen exclusive Daniel (4 Stars New York Times), the French chef Daniel Boulud in Manhattan, New York.
There remains two years adjusting his training, in a place that unites two major challenges, sophisticated cuisine and breathtaking to serve a larger number of guests. It is one of three restaurants that top the list demanding culinary tastes runs the Great Manzana.Buscando markets, offering meat, fish, fruits and vegetables, the best in the world.
Is regular visitor to the Metropolitan Museum, the Museum of Modern Art, and the various local cultural reservoirs. Manhattan is known, offers a couple of blocks away, the more varied and refined flavors journey of different cuisines on earth have been. Meet some of the different Chinese cuisines, the techniques of steam and oil. Invited by his colleagues through the main menus of the restaurants. NOBU including winning the most qualified ambassador of modern Japanese cuisine in New York.
Is invited, at The Pierre, to prepare an exclusive charity dinner under the direction of the great masters Juan Mari Arzak, Paul Bocuse, Alain Ducasse, José Ramón Andrés, Pello, et alt. In 2004, directing its steps towards Rosas, Gerona, near the beautiful Cala Montjoi to integrate the staff of 35 cooks, under the command of the great Ferran Adrià, prepared for the lucky 45 people the creative and imaginative menu of the restaurant El Bulli (3 Michelin Stars).
The 2005 integrates back into the team as Juan Mari Arzak starting Head Meat and Fish. There also works alongside Xabi Gutiérrez Head of research workshop and preparation of new dishes.
The kitchen of the kitchen. Several of his research were incorporated into the restaurant menu. In 2003, at The Essex House Hotel, New York, USA, part of the dinner in honor of Ferran Adria and Juan Mari Arzak organized by The James Bear Foundation.
The same year he was invited by the Costa Vasca Restaurante, Mexico, for a sample cuisine. Lluis Marcet, its owner, commissioned him to prepare dinner for the Club CincoTenedores.
In 2003 he was invited to participate in the development of the charity dinner by chef Eric Ripert and European chef Elena Arzak, Ariane Daugin, Darroze Helena, Cristiane Rostang Ferbert and Carolina at the restaurant Le Bernardin, New York.USA.
His curiosity and the need to know different gastronomic cultures, become a presence in his blog, Mexico, United States, Venezuela, Brazil, Chile, Argentina, Bolivia, Spain, Germany, France, Italy, India, working hours and Severe learning have outlined his office and help you cope with the rigorous foundation of creative enjoyment.
Endorses the words of Ferran Adrià: "To cook well requires knowledge (history, techniques, products, tradition and modernity, the customs ...). You also need to think, discuss, rehearse, reflect, choose ...
Science does nothing to contribute new knowledge to enhance our culinary philosophy. "
In 2006, opened his restaurant Sukalde, located in Bilbao Francisco 460 (Av Esq Italy) in Santiago de Chile, with 40 places, with a group of collaborators afiatada enabling it to offer a sophisticated menu fine and all knowledge of Taste .
The Circle of Journalists of Chile gourmet distinguishes him with the Chef of the Year Award 2007.
Newcomer Award 2007 issue Wiken.
In May 2008, Food & Wine magazine recommends Sukalde in Go List.
Representing Canada Prochile travels, United States, Japan, Brazil, Mexico invited by the authorities taught at the Cordon Bleu in Lima, Peru.
Classes continues its INACAP Chile and talks and group workshops for students and professionals in the restaurant Sukalde.
Will soon open its Culinary Center Sukalde composed Restaurant, School, Events and Catering.
Event 02 ~ 29.05.2010
