Fun and frolic with our Restaurant Week ambassador
GOUR RESTAURANT Week ambassadors know good food, and they also know how to have a good time. Before they dig into the deliciousness that is The Gleaner-sponsored Restaurant Week, we spent a day with each to give you a peek into who they really are. Today, we hang with Tristan Alvarado.
“Come, let’s go! I am ready.” The Gleaner team was welcomed into the beautiful home of Tristan Alvarado, one of The Gleaner’s Restaurant Week ambassadors. “Today, I am going to cook three things for you and I hope you will enjoy,” he beamed.
By this time pre-prep was well on the way, and there was a mixture of fresh vegetables and spices that tickled the nostrils and awakened the sensory glands in preparation for a feast.
Chopped tomatoes, bell peppers, cucumbers, garlic, a pinch of salt and a dash of pepper, and, of course, a little olive oil. Bet you think we are about to sauté our ingredients as the base to a dish. No! Tristan is making a Spanish soup called Gazpacho.
Very excited, Tristan loads his blender and starts to blend. The room was filled with a buzzing sound but there was no motion from the blades.
“Oh! Nothing will happen if you do not add the olive oil,” he instructed.
There it was, all the ingredients coming together perfectly to
Tristan cutting into his Tortilla de patata (eggs with potato). Tickoya Joseph The sausage for the Garbanzos con chorizo.