Thursday night The Embassy of Chile hosted an event showcasing unique dishes from each region of the country and celebrating the launch of the Chile Pavilion at the 57th annual Summer Fancy Food Show. Chef Pilar Rodriguez teamed up with the RAMMY’s 2011 Chef of the Year, Todd Gray, to present some of Chile’s most exciting flavor combinations.
Each day during the Fancy Food Show the Chile Pavilion will host cooking demonstrations dedicated to showcasing flavors from the different regions. Dishes featured at the event include Rica-rica sautéed shrimp on mote toasts from the North, a red wine based short rib from the Central Valley and King crab stuffed potatoes from Southern Chile.
The pavilion will also highlight more than 20 of Chile’s specialty foods and wines including products such as extra virgin olive oil, spices and seafood products. One such vendor, Tamaya Gourmet, will be introducing a Chilean Carica Juice made from a rare papaya fruit to Washingtonians for the first time.
The Fancy Food Show, open to the trade only, is North America’s largest specialty food and beverage event. The event runs Sunday through Tuesday at the Washington Convention Center and features more than 180,000 specialty products, 2,400 exhibitors and 80 countries.
By: Ashley MurrayCapital Cooking Contributor