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| L to R - Owner Larry Cohen, Chef Guillermo Pernot, Chef Luis Alberto Alfonso Perez aka Chef Lucio , Owner Barry Gutin |
For the first time since the US embargo, a chef from Cuba is cooking in America. Chef Luis Alberto Alfonso Perez (aka Chef Lucio) of El Gijonés in Havana, Cuba, traveled to the United States this week to collaborate with Chef Guillermo Pernot of Cuba Libre Restaurant in Philadelphia, PA for their new “Pop-up Paladar” events (paladar is the Cuban term for a small, family-run restaurant). My husband A.D. and I were among the lucky dinner guests on January 11, and we were astounded by the unique flavor combinations presented throughout the four course menu.
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PRIMERO - Crudo de LangostaLobster salad
Pineapple sorbet
Truffle oil infused black sesame seeds
This opening dish was a savory-sweet-tart symphony of flavors. The lobster was tender and warm; the pineapple sorbet provided a cold counterpoint, the truffled sesame seeds were flavorful but not overpowering. It was outstanding! I want to eat this every day. I want to eat it right now.
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SEGUNDO – RaviolesEggplant wrapped ravioli
Lamb ropa vieja filling
Infusion de hierba Buena
As a person who loves and reviews tea, I was absolutely delighted when the eggplant-wrapped lamb ravioli was served in a bath of fresh mint tea. This is definitely an idea I’ll be incorporating in my home-cooked dishes, and I’ll be making Chef Pernot’s recipe for Ropa Vieja too - it's in the "About" section of the Cuba Libre website.
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TERCERO – JabaliBaby wild boar rib chop
Sour orange-canela compot
Yuca tamal
Many years ago I worked at a Nigerian restaurant that served Suya, a shish kebob (chicken or beef) with a secret combination of spices that I've never tasted anywhere else. I’ve been searching for that flavor all this time since then, and finally found it again in the seasoning of these delicious wild boar chops. The lean, fork tender boar was a crowd favorite; it may be added to Cuba Libre’s permanent menu.
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Pategras cheese flan
Guayaba coulis
Ajo confitado
The meal ended as it began, with a savory-sweet-tart sensation. The cheese flan with guava coulis and sugared garlic confit (!) was as decadent as dessert gets. A.D. rarely eats sweets, but he ate every bite of his flan, and I am positive if I had turned my head he would have stolen mine.
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When we go to Cuba Libre I always have their Mango Mojito – it’s my favorite cocktail in Philly. However, for this dinner they offered a red and white wine pairing: Indomita Cabernet from Chile, and Montes Sauvignon Blanc, Chile. I normally prefer red wine, but the peach and citrus notes of the Sauvignon Blanc won me over. I enjoyed the white with the salad and dessert courses and the red with the two meat dishes**********
Cuba Libre Philadelphia
10 South 2nd Street
Philadelphia, PA 19106
Phone: 215.627.0666
http://CubaLibreRestaurant.com
All photos by Glamorosi
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