Aland Portillo is one of the most 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 also a seasoned restaurateur in his native Colombia.
But despite so many years in professional kitchens, Aland rarely had the opportunity to make the traditional Colombian dishes that were closest to his heart; this Supper Club is a unique chance to taste the soul of Colombian cuisine as seen through a world-class chef.
(Colombian-style corn cakes) with chorizo ragout
Sobrebarriga al horno con salsa criolla
Baked flank steak in a Creole sauce, served with Colombian coconut rice, yucca with a red onion sofrito, and corn in a bright dressing of pickled red onion, cilantro, and jalapeno pepper.
Platano al Horno
Sweet plantains stuffed with guava jam and fresh cheese then baked till melted
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