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La Mar by Gaston Acurio

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La Mar by Gaston Acurio and the Mandarin Oriental Hotel Brickell Key// Downtown Miami This Friday, the Living and Learning Community (LLC), had our final lunch with the Culinary Dean.  Our Resident Assistant, Ciara, planned one of these lunches each term so we could talk to Dean Ozga, about the school, internships, and of course food.  These lunches were a great networking opportunity to make a special connection with the Dean, as well as meet the Executive Chefs, at many nice restaurants.  Below is a summary video with pictures of the hotel property, restaurant, and food! This term we went to La Mar by Gaston Acurio.  This is a fine dining restaurant that is apart of a luxury hotel, Mandarin Oriental Miami. The restaurant is based on Peruvian Cuisine, with a touch of gastronomy.  The Executive Chef, Gaston Acurio has 40 restaurants in 12 countries, as well as a chocolate shop.  "The Acuorio Organization is leading the Peruvian culinary revol...
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Chocolate and Tempering

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Chocolate and Tempering: Tempering chocolate is creating stable crystals in cocoa butter by controlling the heating and cooling temperatures.  If done properly, the cocoa butter should set up quickly (3 minutes), and be smooth, shiny and create a good mouthfeel.  The controlled heating and cooling temperatures are as follows:   Type of Chocolate: Heating Temperature: Cooling Temperature: Dark 122F 90F Milk 115F 88F White 115F 86F Chefs Notes: Good quality chocolate for tempering is a minimum of 30% cocoa butter.  This is referred to as the coventure, which translates to; “to cover” in French. 30%  Cocoa butter is called coventure because of it’s perfectly smooth consistency when melted, making it good for “covering.”  Any cocoa butter from 22%- 25% is considered to be your “regular” chocolate you would find in say a Hershey bar.   The two ways you may potentially have problems while tempering are fat b...
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Pomodoro Sauce

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Pomodoro Sauce For those of you who are unaware, Pomodoro sauce is a type of red sauce.  The difference between a marinara sauce and a Pomodoro sauce is that a marinara has a liquid consistency with bigger chunks, while a Pomodoro is thick and smooth.  I originally made this recipe to go with my goat cheese balls for my Pop-Up.  You can check out my  full Pop-Up menu on my blog.  Everybody raved about how good this sauce was.  It's sweet on the tip of your tongue, you can taste the freshness in the herbs and then it has a spicy kick at the end.  The sweet and spice have a perfect balance!  Onto the recipe; Ingredients:  400 g Tomato, concasse, diced  77 g Onion, rough chopped 12 g Garlic, minced 4 g Oregano, minced 4 g Thyme, minced 4 g salt (more to taste) 35 g sugar (more to taste) 1 bay leaf, remove at the end .5 g crushed red pepper Tomato paste to thicken, about 3 tablespoons 15 g basil infused cold pressed o...
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