Ruiz, dressed in a white button-up chef’s shirt and apron, chopped plantains into pieces, fried them once, then pressed them into small pancakes, before frying them again to make tostones. They aim to combine flavors of the Caribbean, Spain and Latin America, such as peppers, starches, pineapple, avocado and olives, with local meats and New England-caught fish, when available, Ruiz said. In Candela’s cozy, dimly lit kitchen last week, Ruiz and Perry put together several dishes not yet on the restaurant’s menu. “I’ve been doing a lot of different foods,” said Perry, as he worked with Ruiz one afternoon last week. Most recently, Perry offered catering services on his own. “This is a great learning experience for the staff,” he said.Ĭhef Darin Perry, who has been at Candela for about a year, has worked at several Upper Valley eateries over the years, including the Ivy Grill, a Hanover Inn-based precursor to Pine Fire Stones, a Quechee eatery which is now closed, and Mojo’s Bistro, which once occupied the space where the Canoe Club is now. It’s difficult to find chefs in the Upper Valley with experience in Caribbean, Spanish and Latin American cooking, Van Kirk said. And, so far, “very polite people” in Hanover have made him feel at home.ĭuring his visit, Ruiz is working with Van Kirk’s employees to develop new menu items. He said he’s up for an adventure: It’s his first time seeing snow. and Caribbean kitchens, a degree from the Florida Culinary Institute, with additional training from the Culinary Institute of America. There, he found Executive Chef Angel del Ruiz, who has more than 20 years of experience in U.S. To revamp the menu at Candela Tapas Lounge in Hanover, owner James Van Kirk looked to his native Puerto Rico. May not be reprinted or used online without permission. Send requests to Chef Angel del Ruiz slices a plantain in preparation for deep frying at Candela Tapas Lounge in Hanover, N.H., Thursday, January 26, 2017. Van Kirk in Hanover, N.H., Thursday, January 26, 2017. Send requests to Van Kirk opened Candela Tapas Lounge in 2013. Pattersonĭarin Perry garnishes a flan with a sprig of mint under the obervation of Consulting Chef Angel del Ruiz during his two-and-a-half week visit to Candela Tapas Lounge to teach Caribbean, Spanish and Latin American cooking to staff in Hanover, N.H., Thursday, January 26, 2017. Send requests to Valley News photographs - James M. James Van Kirk slides a plate of deep fried shrimp tacos closer so he can sample the food cooked by chef Angel del Ruiz at Candela Tapas Lounge in Hanover, N.H., Thursday, January 26, 2017.
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