mkA few weeks ago I was invited to an exclusive event at Dos Caminos restaurant. I’m always in awe when I get invited to anything. Even baby showers… it’s not that I tend to misbehave or dance on tables, or cause parking lot brawls- I’m just always surprised and thrilled to get invites to anything. I think it comes from being nerdy in grammar school, (let’s just say I wasn’t anyone’s first pick for dodge ball). Regardless, invitations always make me giddy.
In case you’re not familiar with Dos Caminos restaurants, they are a chain of Mexican restaurants in New York, Atlantic City and Fort Lauderdale- with more locations in the future. Chef Ivy Stark is the executive chef behind them. I certainly feel a kinship with her… maybe it’s because we’re both gringas that love to cook up some Latin food?
Although, I have to say, her talent far exceeds mine. But what an inspiration her menu is- these are some of the specialties found at the restaurant:
- Mexican French Toast – pan de huevo topped with rum and cajeta caramel roasted bananas
- Spicy Eggs Benedict – jalapeño-cheddar biscuits, nopales, green chili and chorizo gravy
- Guacamole made fresh to order
- Carnitas Tacos with slow-roasted pork, green chile salsa, and handmade corn tortillas
- Pescado Tacos with grilled mahi-mahi, spicy slaw, smoked chile aioli, guacamole, flour tortillas
- Dos Enchiladas – roasted chicken rolled in corn tortillas, chihuahua cheese, mole poblano and tomatillo verde sauces
- Camarones En Cazuela – sautéed jumbo shrimp, roasted garlic, chile guajillo over saffron chorizo rice
- Jumbo Sea Scallops with coconut jasmine rice, jicama, grilled pineapple, passion fruit cascabel mojo
The ambiance of the restaurant reminded me of actual restaurants I was lucky enough to visit when I was 22 in Mexico. Dos Caminos did not disappoint-warm, rich colors and soft lighting, the air was filled with the spicy aroma of garlic and cumin, with a clean finish of fresh lime and tomatoes.
The service was impeccable, I was amazed when the waitress addressed me by my name, I felt almost as if I was in her own home with her genuine warmth and kindness.
We were greeted with a candlelit table and each given a “Mexican Street Food” cookbook, autographed by Ivy herself.
One of the specialties are flavored margaritas, and we all got to enjoy a sampling of the drinks:
My personal favorite was the spicy one, it was like a bloody Mary meets a margarita on a cruise ship. Yum.
Among the appetizers we sampled this was a Vuelve La Vida: Jumbo shrimp, lump crab,and oyster with avocado and grapefruit.
There was also appetizer sized empanandas: one contained roasted plantain and the other crab.
If you’re ever lucky enough to visit one of these establishments, you must not miss the Green Chile Risotto. I was lucky enough to snag a doggy bag of some of this, and my husband is still asking me to try to create it at home. (I’m thinking he just needs to take me on a date to Dos Caminos)
The entrees we sampled were roasted chicken enchiladas with Mexican cheeses and poblamo enchiladas with mole seasoning, alongside bacon wrapped rib-eye steak skewers with poblamo peppers, onions and mushrooms.
As if we had room for dessert, three decadent deserts were offered:
White and dark chocolate fondue served with churros, coconut macaroons, passion fruit marshmallows, and a fresh fruit selection.
Dark chocolate Tamal ( pictured above) warm soft chocolate cake, fudge sauce and Dulce De Leche ice cream
Vanilla Caramel Flan: a vanilla baked custard with whipped cream, caramel, and fresh berries.
I think I consumed a weeks worth of calories at the event, but it was well worth the experience. I highly recommend visiting one if you ever come across one in your travels.
I also was lucky enough to meet ( and interview !) Ivy Stark
Here’s my interview:
Your passion for cooking began at a young age… what was the first dish you prepared in your parent’s kitchen? How old were you?
I can very vividly making potato salad in the kitchen with my mom when I was about 5 or 6-I think it was that moment that sparked my interest in cooking that hasn’t diminished one bit since.
Do you have a favorite meal to cook for family and friends?my friends beg for my New Mexico Green Chile Stew- I use a special green chile that I bring back from my annual visit to NM-I buy it from a stand outside the Church at Chimayo. I usually make a big pot during football season.What are staple items in your refrigerator at home? Freezer? Pantry?sadly, like most chefs my frig is pretty empty as I mostly eat at the restaurant coffee, milk, yogurt and wine are about it. I do keep some good reggiano cheese and some pasta around in case I want to whip up something quick on my day off. I do have a well stocked spice cabinet that I fill with spices I bring back from traveling.What is your favorite non electric kitchen gadget? Why?My cake tester great for testing “done-ness” in just about anything steaks, stews, braises and of course anything baked.
As a young girl, you were able to try many different and exotic foods, which one(s) were most memorable?my parent made my sister and i try frog’s legs when I was about 8-I did not appreciate them at the time.What is the best part of being a chef? What is the worst?best part would be seeing the happy face of a guest who has eaten and enjoyed some that I prepared. Worst part would be the easy access to the pastry kitchen-I have a fierce sweet tooth and have a hard time keeping out of the ice cream.If you could have a super power, what would it be?definitely flying-it would give me so much more time in the day.And, finally… any advice for an aspiring chef?taste taste taste everything you can, develop your palate and don’t be in a rush to get to the chef position work with as many chefs as you can and learn.A special thank you to Dos Caminoes & staff, Ivy Stark, and the Zimmerman group for making this event possible.
You must be logged in to post a comment.