Rosenblum Cellar's Aruba Tastes and Tales Cookbook Dinner

Chef GerardWine expert Patrick Burke, representing famed Rosenblum Cellars and Marketing Executive Jorge Curiel, with the Aruba Trading Company, co-sponsored the fabulous Aruba Taste & Tales Cookbook Dinner at the Westin Aruba Resort during the 4th annual Wine, Food & Art Festival 2008.

The festival recruited six different restaurant chefs from Aruba and asked them to prepare a signature dish, live, in an exhibition kitchen, at the resort’s Cabaret Royale.

The evening was a terrific success as local foodies and guests of the culinary festival enjoyed gourmet cooking and charming performances by chefs working at Blossoms, Aqua Grill, Le Dome, Papiamento, Flying Fishbone and at the Westin.

Special Aruba Taste & Tales Cookbook Dinner guests were Sir Shadow, an invited festival artist from New York and celebrity chef Eric Scuiller, representing Moet et Chandon.

Patrick Burke entertained between courses reporting on the humble beginnings of founders Kent and Kathy Rosenblum, starting a passionate home-winemaking operation in 1978, and how Rosenblum Cellars has evolved into one of North America’s most acclaimed wine producers, working with fruit from all over California with the couple at the helm of this one-of-a-kind shipyard winery.

The evening’s signature dish recipes prepared by the various chefs appear in the Aruba Taste & Tales cookbook, a co-production of Westin’s creative director of Food and Beverage Franz Sydow and international chef and food writer Aliza Green.

Pictured here the chefs in action: Blossoms with the Sushi Pizza; Aqua Grill’s Chef Scott serving Tuna Tataki with Wakame Seaweed. Both appetizers paired with Rosenblum Cellar’s Kathy’s Cuvee Viognier. Le Dome’s chef presenting Mousse de Fois Gras with Blueberry Compote, paired with Rosenblum’s Vintners Cuvee Zinfandel; Papiamento restaurant’s chef Eduard preparing his Sea Bass and Mango Relish paired with Rosenblum’s North Coast Zinfandel; The Flying Fishbone’s Chef Patrick presenting Prosciutto-Wrapped Beef Tenderloin with Morel Sauce, paired with Picket Road Vineyard Petit Syrah, and as the conclusion to a fantastic evening directed by the Westin’s Executive Chef Gerard Coste, the dessert, Molten Caramel Cake, paired with Rosenblum Gallager Black Muscat.

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June 04, 2008
Rona Coster