Jose Andres Introduces Mi Casa At Dorado Beach, A Ritz-Carlton Reserve
Culinary Innovator Debuts First Restaurant Outside the United States at The America's Premiere Ritz-Carlton Reserve
DORADO, Puerto Rico, Nov. 13, 2012 /PRNewswire/ -- When Dorado Beach, a Ritz-Carlton Reserve debuts as the first Reserve in the Americas on December 12, 2012, it will also usher in a groundbreaking level of culinary excellence with Mi Casa by José Andrés. Heralded by one of the world's most highly acclaimed chefs and inspired by the resort's legendary location, Mi Casa will provide discerning travelers with a new gourmet dining experience suitable for the Caribbean's premier luxury retreat.
"Dorado Beach's rich history provided amazing inspiration to put forward a bold menu celebrating the legacy of the people and cuisine that shaped this unique destination and to push me to share some of my own stories," said José Andrés. Mi Casa will celebrate the many influences of Puerto Rico's delectable gastronomy with a touch of Spanish influence. The menu is inspired by indigenous recipes, the highest quality of local ingredients, and the exquisite wonderful flavors of the Caribbean, offering guests an unmatched culinary experience, just steps away from the ocean. Andrés adds, "Puerto Rico is the perfect meeting place between Spain, the country I come from and America the country where I now belong. The meeting point of two worlds where magic can happen."
Inspired by the island's diverse culinary landscape, guests are treated to an artfully crafted menu of locally-caught seafood and avant-garde dishes. Small plates and featured meals focus on farm-fresh ingredients, flavorful unions and a novel signature style, beginning with a selection of antojitos and tapas of Puerto Rican and Spanish origin, including oysters piña colada; delectable guava with iberico ham; and delicate cones of local goat cheese and green papaya. Featured plates highlight redefined yet tantalizing classics, such as delicious cod cooked island-style with hazelnuts inspired by Puerto Rico's first cookbook El Cocinero Puertorriqueño; lechón de guavate, a savory interpretation on the region's traditional dish; and the asopao de langosta, a classic soupy rice with lobster. Decadent desserts honoring the native fruits and flavors will include classics, such as Puerto Rican tembleque and a modern take on tierritas.
Mi Casa's beverage selection mirrors its blended cuisine showcasing an array of traditional and handcrafted cocktails emphasizing Puerto Rico's rich history of rum. A portfolio of artisanal offerings and native favorites will include 30 unique rum varieties, while a robust international wine list will complement complex yet exquisite flavors with 200 labels and nearly 20 superb wines by the glass from prestigious regions of the world.
Joining forces with Andrés and his ThinkFoodGroup team is distinguished Spanish architect, creative collaborator and close friend, Juli Capella who was selected to oversee the restaurant's design by crafting an interactive and engaging atmosphere at Mi Casa. Based in Barcelona and renowned for his unique and creative design aesthetic, Capella's vision for Mi Casa evokes the natural elements of water and light, complementing Andrés' cuisine while creating an inimitable artistic space that will immerse guests in both Spanish and Puerto Rican culture through multiple collections of art from throughout the world.
SOURCE Dorado Beach, a Ritz-Carlton Reserve
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