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Patagonia Leg of Lamb

I am here in the land of Patagonia Lamb, with Chef Emanuel Leiva… with his leg of the lamb (slowly cooked for nine hours in a wood oven) over creamy lentils with ginger and lemon zest. Paired with Familia Schroeder’s Saurus Select Pinot Noir.

Raw Llama Extraordinaire

Chef Fernando Rivarola is outrageous in his culinary creations… First is Raw Llama, second is Rabbit Hearts, third is everything in a magnificent complexity of flavors to rock your world… all with fascinating social statements.