One of my favorite Chefs in Latin America is Gustavo, my father. His style is very original and he assures me that 90% of his success is the quality of the fresh ingredients he uses. We both share this essential philosophy about food. This holiday I packed the family and we traveled to South America to celebrate thanksgiving with him. The spirit of the celebration was American: we gave thanks for the many blessings in our lives, but the menu was very Latin and eclectic. Gustavo made an outstanding baked red snapper and wondefully juicy, tender pork ribs while my wife and I made a simple and delicious pork loin with herbs. We toasted with South American wines (a Chilean Errazuris Pinot Noir and an Argentinean Addagio Reserva Malbec).
We spent the rest of the week researching the wonderful flavors of the different Colombian chorizos and researching some very interesting spices for sausages. I'm bringing back some great ideas to the plant from this trip.
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