CHOW-DOWN CHILEAN STYLE
ESCAPE TO SOUTH AMERICA FOR THE EVENING!
In this Small Bites Big Sips class join us for a lively, entertaining evening with Chef Ruth Van Waerebeek, the dynamic, engaging force behind the internationally acclaimed Mapuyampay Hostal Gastronomico & Cooking School in Chile. Chile's premier wine and food expert -- and the country's most charming hostess Chef Ruth will create a locally inspired menu paired with a spectacular line-up of Captivating Cabs and cool Coastal Whites.
Executive Chef for Concha y Toro, South America's first name in world-class wines, Chef Ruth approaches her menu starting with the wines and designing her dishes around them. This unusual approach serves to highlight the nuances of each wine, resulting in a superior pairing experience.
Enjoy Chef Ruth's stylish blend of classic French cooking techniques applied to Chile's abundance of fresh, natural and exotic produce. In the process, look forward to learning how to make each dish, along with the opportunity to roll up your sleeves and join her in the kitchen.
Taste the fruits of your labor and along the way, Chef Ruth will lead you through the wine-food pairing process providing the inspiration and know-how to create your own wine-food pairings at home!
You will also be introduced to the colorful and fascinating history of Concho y Toro, Chile's leading winery.
Reception Wine - Casillero del Diablo Coastal White Blend
Gran Reserva Serie Riberas, (Riverbank Series) Sauvignon Blanc - Cucumber rolls with salmon ceviche and Asian-flavored dip sauce
Marques de Casa Concha Chardonnay Parmesan Cheese Budini with litchis and a small herb salad with asparagus spears
Casillero del Diablo Reserva Privada (Cab-based blend) - Savory Gorgonzola, walnut and pear tart
Marques de Casa Concha Cabernet Sauvignon - Grilled Lamb with merquen adobo and Chilean-style mint salsa served on a bed of quinoa
Chef Ruth Van Waerebeek
Chef Ruth Van Waerebeek (Chef Ruth, for short) combines a love of travel, adventure and the culinary arts with a talent for communicating those passions verbally and in print. Born in Ghent, Belgium, Ruth learned to cook, as so many do, at the side of her mother, grandmother and great-grandmother. This accumulated wealth of generational wisdom would eventually lead Ruth on an extraordinary expedition around the world, one that continues to this day.
In 1985 Ruth, then 25, set out on the adventure of her life, sailing the Atlantic on a small two-man yacht. During stops in Africa, South America and the Caribbean, Ruth supported herself through work in restaurants and exclusive resorts. In every location she made a point of studying the local culinary traditions, in addition to enjoying the unique culinary experiences each had to offer.
On her return to Belgium, Ruth found work as a chef at the trendy Dona Flor restaurant in Brussels. From there she went on to assume the position of Head Chef and Manager of the kitchen in the Hotel Mount Nevis, in Nevis, West Indies, before moving to New York, where she worked for a number of years as Executive Chef at the corporate headquarters of Joseph E. Seagram & Sons and taught at the former Peter Kump's School of Culinary Arts (today known as the Institute of Culinary Education).
It was during the time spent in New York Ruth became captivated by the vibrant flavors and novel ingredients of "Nuevo Latino Cuisine," then a newly emerging culinary movement whose leading exponents included chefs Douglas Rodríguez (New York), Norman Van Aken (Miami) and Guillermo Perron (Philadelphia). Thus it was that Ruth first came to experiment with a hybrid of classic French cooking techniques applied to fresh, natural and exotic produce from the Americas.
After a decade in New York, Ruth headed south, eventually settling in the provincial town of Melipilla in Chile's Central Valley, where she founded a small restaurant with the assistance of Chilean friends. In Chile Ruth swiftly acquired an even greater appreciation for Chile's natural abundance of produce and seafood, and a newfound awareness of the country's exceptional array of fine wines. Since 2000, Ruth has served as consulting chef and culinary advisor to Concha y Toro, the preeminent name in fine quality Chilean wines.
More recently, Ruth opened her spacious and welcoming adobe-style home in the foothills of the Andes as a guesthouse and cooking school. Here at Mapu Yampai (meaning "Land of Resplendence" in the language of Chile's native Mapuche Indians) guests can relax and savor firsthand Ruth's culinary creations, enjoyed with fine wines from Concha y Toro and other wineries from the region.
In addition to the cookbooks below, Ruth has written for Food & Wine magazine and is a regular culinary contributor to Paula, a Chilean women's and lifestyle magazine.
Everybody eats well in Belgium Cookbook, Workman, 1996
The Chilean Kitchen, HPBooks,1999
For further information on Ruth's guest house visit: www.mapuyampay.cl
Small Bites Big Sips May 1st, Wed @ 6.30 - 8:30 PM
Cooking by the Book (View)
13 Worth Street, 3rd Floor
New York, NY 10013
|Minimum Age: 21
|Kid Friendly: No
|Dog Friendly: No
|Wheelchair Accessible: Yes!