Fuego’s Latin Brunch Presents the Flavors of Columbia in April
2013-04-12 · By Editor
Fuego’s Latin America culinary tour continues to Columbia in April as Executive Chef Victor Juarez presents this month’s Latin Brunch Series on Sunday, April 21 from 11 a.m. to 2 p.m. So far, the Latin America culinary tour has visited Mexico, El Salvador and Costa Rica in January, February and March respectively.
“Executive Chef Victor Juarez and the Fuego team continue to impress our guests with their amazing Latin American culinary talents. Each tour stop is a treat in both food and music,” said Kristi Allen, General Manager at Hotel Maya – a Doubletree by Hilton. “Relaxing on Fuego’s patio with a specialty drink while enjoying Columbian sounds and taking in the great weather is the best way to spend a Sunday afternoon.”
Executive Chef Juarez’s Columbia tour begins with Soup featuring Sancocho de Gallina (vegetable chicken stew), and Salads including Ensalada Russa (beet and potato salad), Salpicon salad, Hearts of Palm salad, Tuna and Cabbage salad, Caesar salad, Butternut Squash and Sweet Potato salad, along with Domestic and Imported Cheeses, Sliced Fresh Fruits, Shrimp Cocktail, and Cocktail Mixto. Columbian favorites Arepas and Tamales include a fresh selection of Empanadas, Tamales Yucca Frita, Cabbage Escabeche, and fresh homemade salsas.
The Columbia Brunch entrée is a la carte, ordered through the server and includes one selection of Poached Eggs in Creole Sauce with grilled chorizo, poached eggs, creole sauce potatoes, fried plantain, avocado, and cabbage salad; Carne con Hogao with grilled flank steak, tomato scallion sauce, and steamed white rice; Chicken Coconut with sautéed chicken, coconut cream sauce, sofrito steamed white rice, and caramelized plantains; Fillet of Salmon with pan seared salmon, tangerine, avocado salsa, patacones, and cabbage salad; Lengua en Salsa with beef tongue in a tomato sauce, caper, mushrooms, and steamed white rice; Pargo Rojo with pan seared whole red snapper, green plantains cabbage salad, tomato, and cucumber; Langostinos Apanados with breaded jumbo gulf shrimp, creole sauce, and papas bravas; and Lobster with whole Maine lobster, curry coconut sauce white rice, and cabbage escabeche. (Grilled Lobster Tail includes a $10 supplement).
Delicious Columbian desserts include an assortment of mini breakfast pastries, Tres Leches cake, Arroz con Leche, Coconut Rum flan and caramel sauce, along with assorted mini cakes, Vanilla Raisin Bread Pudding, Pineapple Empanadas, Coffee Meringue Cookies, and Horchata Tamarindo.
Live sounds of Columbia featuring Justo Almario will accompany the Latin brunch.
Fuego will also offer Columbian food and drink specials daily throughout April featuring Patacones con Carne and Coconut Chicken, along with Coconut Flan Pineapple and Rum Cocktail, Bocachica Cocktail and Colombia Cocktail.
The Latin America culinary tour continues to Guatemala on May 19, Argentina on June 23, Cuba on July 21, Brazil on August 18, Peru on September 22, Chile on October 20, Nicaragua on November 10, and Venezuela on December 15. An exclusive U.S. performance by the Cuban quintet, “TradiSón,” will be featured during the culinary tour stop to Cuba in July.
The Latin Brunch Series – Columbia costs $43 per adult and children, 13 and older; $21.50 for children, 12 and under; plus tax and gratuity. An 18 percent gratuity will be added to parties of six or more. Columbia Brunch service runs from 11 a.m.-2 p.m.
Latin Brunch Series reservations are strongly encouraged; call 562-481-3910.