Tuesday, September 05, 2017

DEL CAMPO does it deliciously yet again with an awesome asado (9-3-17) 2 messages

For several years now the wonderful and generous Chef Victor Albisu has been the Honorary Chef Chair of March of Dimes Signature Chefs and we have enjoyed of the hottest live auction items-his Asado dinner cooked to order for 12.
Sunday night we hauled over to Del Campo, where Chef Faiz Ally was running the show splendidly, as he and Chef Victor had just spent the week working in Houston on relief aid!
We arrived to Moet & Chandon Brut poured while we tried not to fill up on the exquisite passed hor's d'oevres:
Pork Belly Anticucho with Candied Fresno Slaw which was crispy in every bite and yielded almost no fat
Jerked Brisket Arepa with Sweet & Spicy Rocoto
Green Chile Crab -Causa Morado
and the amazing Lobster & Shrimp Empanadas with Burnt Green Pea Curry

We sat down as our servers, headed by the superb Kit, poured La Moussiere Sancere 2016 from Alfone Mellot and they served those yummy puffy pupusa like bread puffs with a 24 month aged lardo spread. OMG..DECADENT!
The Asado meal is served family style (which was nie as we took only what we wanted, and it gave us some leftovers to take home!) starting with the first course of:
Grilled Local Oysters with Parmesan-Chili Butter which were simply irresistible and I had to finish whatever was left as you really can't reheat these!
Local Oysters with a Fluke & Corn Ceviche on top--well, these were just as good and also really had to be finished, of course!
Ceviche Mixto of Halibut, Octopus, Lobster, Calamari with Pique-Limo Dressing was a ceviche that would send any seafood lover right to foodie heaven.
Smoked Tuna Ceviche had the Avocado Leche de Tigre and Spicy Plantains for dipping.

The second course was two gorgeous salads:
Burnt Beet Salad with Shallot Creme Fraiche and Crispy Carrots
Heirloom Tomato Salad with Whipped Burrata and Anchovy Toast
This was served with a superb Brick House(Oregon) 2015 Gamay Noir. I adore their wines and have never had this excellent varietal from them.

We rested some time as we knew the next course would be a large one. We were not disappointed and you can see photos on my FB page of the St. Bernard sized
Dry Aged Tomahawk Ribeye with Chimichurri del Campo
&
Snake River Farms Wagyu Bavette with Anticucho Dry Rub which one of our guest quickly describes as "Bavette's Feast!"
Grilled Maine Lobsters were served split with some Frisee and Chili Butter
and who cannot resist the Crispy Yuca Fries, Grilled Long Beans & Jalapeno Mashed Potatoes Sides that are the signature of Del Campo.
An amazing 2010 Syrah from Polkura in Marchigue, Colchuga Valley, Chile accompanied the huge meats and was a brilliant pairing as were all the wines.

Dessert arrived after a nice rest and again it was hard to choose, so I tired a bite of each:
Sweet Corn Clafoutis with Ginger Corn Ice Cream
Rhubarb & GUava Crostat with Sea Salt Ice Cream
and the ever-decadent and delicious
Tres Leches Twinkies with Passion Fruit Sorbet

Oremus Tokaji Late Harvest 2014 was our sweet and satisfying dessert wine.