A Symphony of Flavors at Chef Roman’s Supper Club
Yesterday was so long and so busy, I didn’t have time to get tired! The overstimulation continued into a calm, quiet corner of Casita & Garden, where three large, round tables were simply, but elegantly laid for dinner with tiny roses in small vases clustered loosely in the center, offering up delicate scents and unobstructed views across at all our dinner companions. Place cards with our names took the guesswork out of where to sit; I was so honored to be next to Deborah Cole.
It was the first time I had been available to attend one of Chef Roman Ventura‘s Supper Club dinners, and I guarantee this – it will not be my last. What an extraordinary way to spend Patrice’s last night in Vallarta!
Kudos to Francie at Casita & Garden, who chose the music of conversation and laughter to reign over dinner with nothing in the background but the chatter of excited voices eager for the next course to be served.
Close to three hours were spent slowly savoring the carefully curated menu, celebrating Mexico’s food gifts to the world, including tomatoes, corn, and beans, and so much more.
Five courses ensued – soup, salad, appetizer, main, and dessert. Each one so delectable that it was impossible to answer Chef Roman’s question as to our favorites of the evening. Each course had a surprise taste; the main, for example, had tiny cobs of corn simmered with garlic that were so sweet they tasted almost candied. The appetizer was a trio of small traditional Mexican bites – taco, tostada, and sope. After finishing one of them, a sudden rush of heated flavor filled my mouth with deliciousness so unexpected that I made a comment to Deborah. She replied, ”It’s like an orchestra with each instrument playing something different, and they come together somehow in a beautiful symphony.” Yes, exactly that.
The dessert – my personal favorite (there’s a surprise!)- was a 10,000-year-old bow to corn, each person at our table had a different edible flower as a garnish on an already gorgeous presentation. I will quote the menu description, which I am sure was written by Edward Potocek: “…corn and cheese flan on a warm tart, crowned with a brulee, dusted with cacao, and served with vanilla ice cream and fresh blueberries.” OMG, every part melted in my mouth faster than the ice cream on the small plate.
Roman and Edward offer overnight tours to nearby Pueblos Magicos, Mascota (where Roman’s family lives), and Talpa de Allende, besides offering their intimate dinners under the auspices of the Ventura Supper Club.
Chef Ventura has a following of foodies, so if you are interested in trying one of his Supper Club dinners (reserve at Casita & Garden), you will have to wait until the end of February, as they are sold out until then! Or hire Roman privately; there is likely a long line for that, too, From Here.
