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with the lightly blanched tear peas. Back at roasted veggies and served with a yummy
the table, we gobbled them down. Another Rioja red. One last time in the kitchen to
5-star success that we toasted with more assemble the dessert and we capped our
white wine. meal with the milhojas de crema - buttery
Back in the kitchen, we learned another sweet and palate-pleasing.
chef’s secret as Patricio cooked the pork. In the end, we reluctantly relinquished
The meat was lightly coated with oil, but our chef whites. For us, our Mimo class was
not seasoned. Instead, salt was scattered a culinary event as memorable as any fine
in the frying pan. The meat was seared on dining experience. We met new friends,
both sides, then sliced and put into the learned new skills, savored an outstanding
oven to finish cooking. meal, and had a whole lot of fun. It can’t
Back at the table, we tucked into our get much better than that.
pork entree, plated with swaths of pureed
62 WINE DINE & TRAVEL MAGAZINE FALL 2024
