Fun and frolic with our Res­tau­rant Week am­bas­sador

Jamaica Gleaner - - SOCIALI - GLEANER WRITER

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

PHO­TOS BY GLAD­STONE TAY­LOR/PHO­TOG­RA­PHER

Tris­tan cut­ting into his Tor­tilla de patata (eggs with potato). Tick­oya Joseph The sausage for the Gar­ban­zos con chorizo.

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