Thursday nights are usually our Student Chef Night, but seeing as it is exam week, we’ve decided to flip it around and welcome Aland Portillo, one of the most experienced veteran chefs to grace the Depanneur’s humble kitchen. A Red Seal chef, whose resume includes the Ritz Carlton Hotel and the Rosedale Golf and Country Club, Aland was a seasoned restauranteur in his native Colombia, from where this classic dish hails.
Sancocho (from the Spanish verb sancochar, “to parboil”) is traditional dish found in one form or another throughout the Spanish-speaking world. Very popular in the costal regions of Colombia, it falls somewhere between a soup and a stew, featuring large chunks of vegetables (cassava, green banana plantain, potato, cabagge & corn) cooked a hearty meat broth and finished with a slice of avocado, cilantro and a creole sauce on top. For tonight’s dinner, Aland will be making it with oxtail, which produces an especially rich and satisfying dish.
A vegetarian version will also be available.