Larry Rose came to Medellin about five years ago. Since then he's found a creative, dynamic, upfront city populated by wonderful people so very proud of this place.. This blog is filled with opinions, and a few How-To articles.
FOOD DISCUSSION AMONGST FRIENDS
OK.. I gotta pull rank! Some of you said...Anthony Bourdain who loves the food is a jerk. CNN is full of shit. Martha Stewart, she too.
Pulling RANK...I grew up in New York, lived in San Francisco for thirty years, traveled extensively in Europe, especially France where I lived for some while, and I AM THE ULTIMATE FOODIE!
Here is a short LIST OF A FEW of the Great culinary experiences I have had.. in SF.. PacificCafe, Thomas Keller”s The French Laundry and Julia”s Kitchen in Napa *yes that Julia*, Alice Waters” Chez Panisse, The Wood Tavern, The Hotel Mack, and so many other great restaurants in that foodie capital of the US .. and in France, Leon de Lyon, Paul Bocuse, Cafe de la Paix, Freres Trois Gros, Cafe de Casino in Evian, so many more.. Michelin Stars abound.
The last few nights in Medellin we had culinary experiences that while not as snooty or not nearly so expensive as those above, were close in quality, preparation and presentation .. 8 or 9 vs 10. I will not mention names because I don”t want to be accused of an ulterior motive… but last night we had Supremes de Poulet Cordon Bleu with Serrano ham and gouda melt, accompanied by Brown Rice with Coco and Raisins, and a fine tropical fruit and avocado salad with a touch of Italian balsamic vinegar. Dessert was a strawberry ice cream cake, coffee and finally a shot of local rum.
The night before we had a smoked Scottish salmon Carpaccio with capers and quail eggs, a portobello mushroom covered with elements of a Mediterranean salad and shared a first rate portion of the house Lasagna. Dessert was a cinnamon flan and coffee.
And the night before, Tipico, with costilla barbecoa, frjoles Antiqueno, a Quinoa salad lika a ciouscous with mint, and white dirty rice.
The food in Medelluin is great because it is up and coming, with fine ingredients and dedicated chefs and their staffs.