Day 4
OK, so I have saved the best for last! On Monday evening, my companion arranged a dinner for me and several friends with Chef Fernando Olea at his new restaurant, Epazote. OMG!!! It was the most extraordinary culinary experience I have EVER had in my life!
I was fortunate to have interviewed Chef Olea for a project for we were working on for him. So I got to know him a little bit and how he feels about his dishes. He is a very humble man without attitude or ego who simply wants to share his passion of great flavors with others.
Chef Olea creatively transforms traditional ingredients from the Aztecs of Mexico into delectable new-world, contemporary dishes. He delights in sharing his innovative variations of Mexican mole, a traditional Mexican sauce that incorporates a myriad of complex, well-balanced flavors, aromas, and colors.
Chef Olea closed his restaurant that night to prepare this extraordinary 6 course meal for us. Yes, my friends, 6 courses and a three hour dinner! Absolute heaven!!! My companion and I arrived at the restaurant a little earlier than our guests and were greeted by Chef Olea with a glass of champagne.
After all the guests arrived, wine in hand, we were all seated. Chef Olea brought out a quartet of gently spiced seafood: abalone, tuna tartare with guacamole and corn salsa, grilled fish with mango & watermelon salsa and shrimp ceviche.
Then we had a beautiful salad of miniture mache greens with a herbed, beet and cilantro vinaigrette. The presentation was beautiful. Next was a wonderful black bean soup. The bowls came out garnished with epazote leaves, asadero cheese and a dollop of sour cream. Then the soup, an aromatic puree of black beans and spices, was poured into our bowls. All of us were lapping it up and enjoying the full flavors of this soup.
The first entrée was a grilled Alaskan Halibut with Mole Rosa. The fish, sensually seasoned and grilled to perfection, was surrounded by a strikingly pink Mole Rosa, which incorporates beets, almonds, pine nuts, white chocolate and chipotle chile among other ingredients. The presentation was beautiful and the pink mole really complimented the fish with taste and texture.
The next entrée was sliced duck in Mole Poblano. OMG, it was fabulous! I wanted to lick the plate clean. I love to try moles and I have to say that this was the best I have ever had! It had a creamy texture that had a slightly chocolate taste with a hint of heat to it and sprinkled with sesame seeds. Absolutely incredible!
The final course of the meal was dessert. It was the most unusual combination, but a perfect end to the evening. Chef Olea created this desert which he calls Mongolian Mousse after spending time with an Asian chef. The desert was an avocado mousse surrounding a ginger sorbet that was topped with a sweet ginger sauce and micro greens. The plate was decorated with red beet sauce that just gave it a wonderful presentation.
My Aunt Hazel Merle, who is a wonderful Southern cook, always told me growing up that great food is all about the presentation as well as taste. Chef Olea truly shows this with all of his creations.
I have to say this is the first meal that I have ever eaten that totally moved me to tears. I could feel Chef Fernando Olea’s passion and love with every bite. Not only was I moved to tears, I was completely speechless when I tried to tell others about his creations. I invite you to experience the talent of this man at Epazote restaurant in Santa Fe!
