Posted by Aruba Daily on September 9th, 2014
The Food and Wine pairing with Pepia Est’s Raymond Kok and Rent a Chef’s Bas Kuurstra at historic mansion De Suikertuin Restaurant in the Wilhelminastraat has been a truly amazing culinary event. Each of the small plates was delicious, beautifully presented and filled with surprising flavors; the wines that accompanied the six courses flawlessly complimented as well as enhanced the six tasty courses.
Held last Friday, September 5, De Suikertuin’s guests were treated to a `calling card’ of Chef Bas, whose newly established company has already been getting rave reviews. The menu started off with a rustic puff pastry pizza with fresh tomato sauce, mozzarella and basil leaves accompanied by a glass of Mezzacorona Pinot Grigio from the Dolomite mountains in Italy. The fresh, yet rich Pinot Grigio received top marks from the guests, who loved the wide variety of notes on the palate. Ferngreen’s Sauvignon Blanc was the choice for the jumbo shrimp in a lemon-garlic sauce on a baby arugula salad with cherry tomatoes; its soft bouquet with its citrusy and tangy acidity perfectly paired with the shrimp.
On with a softly sweet Riesling by Dr. Loosen, the surprisingly wonderful partner for a delicious lobster spring roll with a lightly spicy chili-cilantro sauce. This Riesling from the Mosel Valley is a gem, elegant and fresh; the combination with the Indonesian-style spring roll could not have been better. Then the more robust red wines took the spotlight, the first a Pinot Noir from Red Tree, which mixed its cherry, cranberry and spice notes to a fluffily baked gemelli pasta with three cheeses, lump crab, baby spinach and crisp pancetta.
A Red Diamond Malbec was the carefully chosen companion for the roasted Angus beef strip loin, truffle sauce and garlic roast potatoes. The sweet finale consisted of dark chocolate lava cake, chocolate mud and a red fruit compote with a vanilla and cinnamon twist with a glass of Lost Angel Cabernet Sauvignon: a bold, yet intriguing pairing that took everyone’s breath away.
The superb evening at De Suikertuin was enjoyed by enthusiastic guests, who were unanimous in their praise. The following event will be an Indonesian Rijsttafel, cooked by Anton and Isabella at the end of this month.
The dinner series at De Suikertuin has been very well received and people are already looking forward to the next event. Last Friday’s Food & Wine Pairing with Chef Bas and Pepia Est was an absolute highlight. Kudos!
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