IACP 2007 Conference: Latin Fiesta at Nacional 27

Yes, it is possible to have that much fun away from the kitchen! Maybe it is genetic, and caused by our contagious, almost always warm Latin blood...Continuing with the over due reports on the latest IACP 2007 Conference in Chicago, here we are sharing some fun shots, facts and a video from the International Event: Latin American Fiesta celebrated at Nacional 27 in Chicago last week.

Nacional 27 in Chicago was the venue for the IACP's International Committee Latin American Fiesta. The party was co-hosted by Adam Seger, CCP, General Manager at Nacional 27. Chef Randy Zweiban served an outstanding array of latin american foods featuring delicious tapas and grazing stations. Guests loved the interactive Mojito station and the music. (from IACP Global News Blog)

Even though I consider myself a fan and researcher of Latin American drinks, always exploring new ways how to serve them, they really caught me by surprise at this party. Guests were able to sample and prepare an array of exotic combination of mojitos, including mixes with rhubarb, pomegranate, kumquats, blood orange and basil. A total revolution of flavors!

The food was outstanding, from the traditional black beans and rice, guacamole, lechon, different types of ceviche to some really tasty appetizers far from the common, which for sure made their path into posterity being the talk of the night.

The Panamanian team (Elena Hernandez, Edna Cochez, Alida Castro, Alonso Williams, Charlie Collins, Jenny Guerra, Luis Young and myself -of course-), Patricia McCausland from Colombia and the members from Mexico put together a nice package of door prizes for the attendants to the event including coffee from Panama and Colombia, Rum and Molas from Panama, sauces made by Chef Charlie Collins,  a cookbook by Patricia McCausland, and Mexican candies among others.

A first class salsa dancing program taught the guests elementary and medium level salsa steps. It was so much fun to watch, the perfect way to help the attendants burn those extra calories from the scrumptious dinner and desserts.

Ready for some Latino love? Enjoy this short video from the salsa class!

Read Chef Elena's report at the Global News blog.

Related post: IACP 2007 Conference in Chicago: Rick Bayless Tour

For the complete set of the conference's photos visit My Flickr!

Have a delicious week...

Melissa

by Chef Melissa - CookingDiva · April 23, 2007 · 05:00 AM
Permalink · Comments (8) · TrackBack (0) · Categories: Food & Drink · IACP · Tropical Fruit and Vegetables

IACP 2007 Conference in Chicago: Rick Bayless Tour

I love Rick Bayless' food and style. He is such an avid professional of the culinary arts who represents Mexican cuisine and culture to its fullest. We had a blast during the IACP conference in Chicago this past week, we took his "Tortillas, Margaritas and Fine Mexican Art" tour on April 10, 2007.

First we visited El Milagro Tortilla Factory, the house of quality tortilla products in Chicago. It was an eye opening experience. Even in my many years of living in Mexico, I didn't have a chance to experience  this kind of production. Too bad they didn't let us take photos, but you know...company policy I guess. From how to process corn to get its skin off and create flavorful "masa," to how to meticulously select the tortillas so they all match in shape and size. The goodness of modern technology applied to such an old art. Fantastic!

Then we visited a Mexican and Latino Culture Museum, where we learnt about the influence our culture has in nowadays life in the US. Fantastic! After that we had a lunch at a local traditionaly-loved Mexican restaurant. The place was packed with Mexican descendant customers, probably second and third generation immigrants. That's a good sign, don't you think?

Then, we experienced the highlight of the day: a Tequila tasting and class, deliciously accompanied by some of Chef Bayless creations.

From Chef Bayless Tequila class:

Contrary to popular belief, tequila is not made from cacti. Tequila is actually made from the Blue Agave plant, which is classified as a succulent. Tequila is exclusively produced in five regions of Mexico, Jalisco, Nayarit, Michoacan, Guanajuato, Tamaulipas and is well regulated by the Mexican government. Almost all aspects of the production of tequila come under regulatory practices, from fermentation and double distillation of tequila to its aging, bottling and distribution.