From Iberia to Latin America: First Stop Ibiza Restaurant

The Foodie tours have commenced with the first of seven — for the International Festival of Arts & Ideas 2009 — held on Saturday June 13.
Flavors from Iberia to South America’s first stop was Ibiza, 39 High Street, New Haven (203.865.1933) hosted by owners Juan Carlos Gonzales and his wife Maria.

Chef Manuel Romero demonstrated vieiras (scallops). Specifically Seared George Bank sea scallops with asparagus, butternut squash, grape tomatoes in a potato foamy emulsion.

The chef first lightly seasoned the scallops with a pinch of salt and then seared them in extra virgin olive oil; he set them aside as he added thinly diagonally sliced asparagus, diced butternut squash and halved grape tomatoes pan where he cooked the scallops, adding a smidgen more oil and a pinch of salt.

The potato foam is easy — that is if you have the correct tools (The isi cream whipper and cartridges are available at amazon.com).  Chef Romero explained that to make the potato foam, he combined about 8 ounces heavy cream, 8 ounces of chicken stock infused with bacon and just shy of  1 1/2 pounds cooked mashed Idaho potato. He shook the contents, then distribute some of the foam on a plate, added the cooked veggies and more potato foam (to hide them completely) and topped that with the thinly sliced seared scallops and some micro-greens.

The staff at Ibiza poured a crisp white Spanish wine — Naia — to accompany this delicious dish.

We had only 30 delicious minutes at Ibiza before we headed off to Bespoke… Stay tuned for that menu.