Ambassador Fernandez Introduces Chilean Cuisine in Celebration at Ceiba

foto: Gus Dimillo, Pilar Rodriguez, Ambassador Mariano Fernandez, Jeff Tunks

I had a chance today to taste a preview of the menu being served as a special this week at Ceiba in Washington. Joining media and friends of the restaurant were co-hosts Gus DiMillo of Ceiba and Chilean Ambassador to the US Mariano Fernandez. Noted Chilean chef Pilar Rodriguez worked with executive chef Jeff Tunks and beverage manager Scott Clime to create the food and wine pairings that will be offered the rest of this week in the dining room as a prix fixe special for ($37 for the four-courses or $49 for wine pairings with the meal). Pilar told the group at the beginning that her mission was to keep the flavors distinct and the pairings complementary to make dishes that were naturals together.

My favorite was the seared scallop served with a pebre verde ... a chilled accompaniment that appeared to have cilantro, garlic, salt, chile and lime. The dish was bright with the acid of the pebre and a fresh perfectly cooked scallop. The sauvignon blanc from Haras de Pirque in the Maipo Valley is an unoaked delight on the palate ... crisp with a mineral feel, the wine is undaunted by the citric lime in the pebre. Before we finished we had tasted Umo honey from Southern Chile, sea salt from Cahuil in the O'Higgins region, lucuma (orange fleshed fruit), and carica, a cooked, preserved in a syrup Chilean papaya.