Como Sur | South American Gastronomy

All posts tagged #fire

Watch Renzo Garibaldi Cut And Grill Stuff In This New Commercial (ES)

By Patrick Hieger

[BBVA]

[BBVA]

Meat, meat, on the wall, who’s the baddest butcher of them all?  Renzo Garibaldi, from Lima’s OSSO.  In this new commercial from BBVA, watch as Garibaldi takes the biggest blades he can find to chop celery, wood, meat, and more.  And, oh yeah, you can win a grill, too.  Watch at the end for a celebrity cameo from one of Garibaldi’s most outspoken supporters from day one.  Then go buy some meat.

The Anatomy Of An Argentine Asado

By Joanna Marracelli

[Laurent Lhomond]

[Laurent Lhomond]

I pity the poor Argentine on vacation in North America or Europe.  Oh, the shock and utter horror they must encounter when they are ready to prepare a nice little asado for the family and take that first look at the measly barbeque on offer.  You know the one I’m talking about.  The one that’s shaped like a ‘T’, topped off by a small, square grill, the sort you usually find down by the beach or park. With a surface area to hold about 3 hamburgers and 4 hot dogs (and that’s pushing it), it barely does the job for a family of four North Americans.  Let alone four Argentines.

I can just imagine as the unsuspecting Argentine approaches with a look of utter bewilderment and wonders what on earth could this ‘T’ shaped object possibly be? Could one even cook on that paltry, inadequate square?  Where the heck is the parilla? And then comes the dreadful realization that this is the ‘parilla’.   How the heck are you supposed to fit 4 kilos of meat (one kilo for each person is the norm in Argentina) on that thing?

Watch This Trailer For ‘Mind of a Chef’ In Argentina (ES)

By Patrick Hieger

[PBS]

[PBS]

Even if you haven’t yet heard of Mind of a Chef, don’t worry, it’s not too late.  The show, which airs on PBS in the United States, is produced by Anthony Bourdain’s Zero Point Zero production company, and aims, well, to get in the minds of some of today’s leading–though sometimes overlooked–chefs working in the industry.  The first season was all about David Chang, followed in season two by April Bloomfield and Sean Brock.  In season three, currently airing now, things have started to break out of the United States, featuring Magnus Nilsson of Sweden’s Fäviken, as well as Edward Lee, the Kentucky-based chef who was narrowly knocked out in Season 10 of Top Chef.

Although Mind of a Chef airs exclusively in the States, the good part for the rest of us is that PBS streams full episodes after they’ve premiered.  This is especially good, because the forthcoming episode 3 of the current season features Edward Lee hanging out with none other than Prometheus himself, Francis Mallman, cooking on a remote island in Argentina.  For now, you can watch the trailer, which is perhaps the most epic 45 seconds of chef talk you’ll ever see.  “How come the smoke doesn’t bother you?” Lee asks Mallmann.  “I’m used to it.  I live in smoke,” he responds.  Fire, meat, elements.  This might be the best episode of food television ever created.  We’ll let you know when the full episode comes out.

Celebrate La Noche De San Juan At Uruguay’s Bodega Casa Grande (ES)

By Majo Lois

[Casa Grande]

[Casa Grande]

This Saturday, June 21 is the night to celebrate the classic night of San Juan.  For the southern hemisphere, it marks the winter solstice, the start of a time of collecting one’s self and calming down.  Several Uruguayan bodegas are inviting the public to celebrate around the fire, eating delicious foods and drinking the best wines.  In particular, Casa Grande has set up a surprise five-course menu created by chef Eneas Siepierski from Elbar Punta Rubia, paired with Sauvignon Blanc and Tannat Cabernet Sauvignon Reserve.  In anticipation of dinner around the fire and to pull away from the hypnotic flames, the bodega will also be offering ‘grappa inédita’ and another special drink.  Space is limited, so reserve soon.  Dinner is $1300 per person and you can reserve at mensaje.casagrande@gmail.com or by phone at 099 244 665.  Salud!

Chile’s Té Supremo Factory Was Destroyed In A Fire Yesterday (ES)

By Patrick Hieger

[Cooperativa]

[Cooperativa]

Yesterday near Valparaíso, one of Chile’s leading tea manufacturers, Té Supremo’s factory was destroyed by a fire.  The cause of the fire is yet unknown, yet the blaze was big enough to draw seven teams of firefighters to battle it out.  Per their Twitter feed, Té Supremo has said their factory is completely destroyed but, as Chileans, they will fight back with resilience.  We’ll keep you updated with any news on the tea supply. [via Cooperativa]

Santiago’s Hogs Reopens After Last Week’s Fire (ES)

By Patrick Hieger

[Hogs]

[Hogs]

After a fire caused by a faulty circuit left the Merced location of Santiago’s Hogs closed down since May 1, they’re reopening today.  In less than a week, they’ve managed to clean up the damage and get the space back to normal.  As of today, they’ll be “funcionando como siempre.”  Time for a completo.

Después de un fuego por un malo circúito dejó cerrado la tienda en Merced de Hogs desde el 1 de Mayo, están reabriendo hoy.  En menos de una semana, han limpiado toda el daño y vuelto el local a normal.  A partir de hoy, estarán “funcionando como siempre.”  Es hora de un completo.

[image: Wines Of Chile]

Wines Of Chile Sponsors Valparaíso Fire Fundraisers In NY, NJ, & CT (ES)

By Patrick Hieger

[image: Wines Of Chile]

[image: Wines Of Chile]

While relief efforts in Chile after the fire that devastated Valparaíso continue to chug along, Wines Of Chile has joined in the fight to raise funds in the United States for those affected.  Starting today, May 2 in Stamford, Connecticut, and running all the way through June 8, a variety of fundraising events will be held in New York, New Jersey and Connecticut.  The events range from church-based tag sales, special dinners, dances, and so on.  Each and every one will be great community events that will all go towards a good cause.  Who knows–with Wines of Chile sponsoring, there will most likely be some great wines involved, too.  Check here for the full list of events.  [via Food & Beverage]

Mientras que las esfuerzas de alivio en Chile después del fuego devastador en Valparaíso siguen adelante, Wines of Chile ha sumido a la lucha para ganar fondos en los EEUU para los damnificados.  A partir de hoy, 2 de Mayo en Stamford, Connecticut y hasta el 8 de junio, una variedad de eventos para ganar fondos tomarán lugar en Nueva York, Nueva Jersey, y Connecticut.  Los eventos varian de ‘garage sales’ en iglesias, cenas especiales, bailes, y más.  Cada evento será un gran evento de comunidad para una gran causa.  Quién sabe–con Wines of Chile como auspiciador, es bien posible que estarán buenos vinos en cada evento.  Mira aquí para la lista completa de eventos.  [via Food & Beverage]

[photo: Hogs]

A Fire Has Left Hogs’ Merced Location Closed For Now (ES)

By Patrick Hieger

A fire has left the Merced location of Santiago’s Hogs Salchichería closed for now.  Per a recent Facebook post, they are working to get the space cleaned and back up and running.  The fire was caused by a short circuit that, fortunately, didn’t affect any major systems.  We’ll keep you posted as to when they’ll reopen.  #FuerzaHogs

Un incendio ha dejado cerrado a la ubicación en Merced de Hogs Salchichería de Santiago por ahora.  Por Facebook, dicen que están trabajando para limpiar la tienda y abrir de nuevo.  La causa del incendio fue una conexión que hizo corto circuito pero, fortunadamente, no afectó a sistemas mayores.  Les contamos cuando el local abre de nuevo.  #FuerzaHogs