Susie and I celebrated her Birthday and Father’s day at a dinner that we have not had the likes of in Panama.  We used to eat at Romeo’s in Miami that was a similar venue where the Chef prepares a surprise 6 course dinner that is announced as each course arrives at the table.  I have got to tell you that Chef Chris nailed it the other night and rather than me tell the story of what it is like, I will copy my friend Eric’s tale of his date night event that I read and immediately booked one for us.  Eric is also a chef and he tells it from the heart (and stomach!)

See our dinner pictures here!!

This from Eric.

Date nights seems to be more of a culinary term than an actual activity around here. So when we get the opportunity to relax and spend quality time together, we jump on it!! Last night was one of those nights. We were invited to a private culinary experience where local Gastronomy Chef Chris Young prepared for us a 6 course dinner at Valle Escondido’s Restaurant Sabor Escondido.

A gastronomy Chef is one who specializes in the Art of Science and Food. This is a unique combination as it deals with combining unexpected flavors, scientific preparation methods, and Artistic plating. Chef Chris asked us if there was anything that we didn’t like so that he could surprise us with a special date night dinner that would be truly memorable.. WOW is all I have to say. This was our first time eating at Sabor Escondido and the ambiance was amazing.

There was a wonderful babbling brook behind us and the valley scenery was just breathtaking. Especially when the clouds and the mist started to set in. Like a romantic Pacific Northwest landscape. A Candle lit table beautifully decorated with a white table cloth and a few local wild flowers really added to the occasion.

We couldn’t stop smiling. After 16 years of being married it felt as if we were on our honeymoon. What a beautiful location for such a hidden Gem… I do not know what this restaurant was like before but Chef Chris has really made it his own… They have a normal menu which is extensive and will accommodate all appetites but for this occasion Chef Chris was given total creative liberty.

We had no idea what was on the menu and I have to admit the curiosity and the nervousness was amazing. This dinner was more than a couple eating. It was more than food. It was a dining experience…
We were served up 6 courses. Each one building on the other. The excitement and energy that was present at the table was overwhelming. As each plate was brought out we were anxious to see what was being served. Chris cleverly named each dish and as we found out his play on words just added to this dinner experience. As you can see in the picture a smiling happy (and Hungry) couple!! The next 6 pictures are the plates that were brought out..

The first one is a flower salad. This salad is served over green tomatoes, beets, and granny apples, with a ranchero sauce, pickled onions, and an assortment of local edible flowers. A touch of balsamic reduction garnishes the plate with chopped pecans. AMAZING!! I would order a huge bowl of this!!

The second picture was called Peanut Butter and Jelly Risotto. Wow, we were nervous about this one!! We didn’t know what to expect so as this plate came out tension was high!! The play on words was clever and it used peanuts and peanut oil with a combination of Jelly drippings used to make a demi-glaze. The creamy texture and the delicious flavor was astounding. Coriander and kale sprouts were used to garnish this dish and the subtle flavors they provided brought the plate home. What a surprise.

Third was a dish called Black and Blue. As you can see the plate is garnished with a dill ranch, Louisiana hot sauce, and balsamic reduction. On one side you have a deep fried bleu cheese and cream cheese ball and on the other there is a deep fried black rice ball. Each had its own amazing flavor but the combination of sauces on the plate mixed with both together made this a truly unique dish. The portions were perfect.

Fourth came out a Firecracker chicken with a tomato chicha and a toothache flower… Have you ever had your mind blown? This chicken will surely be the talk of the town. A uniquely battered chicken portion coated is a special Asian Srirachi Sauce and garnished with sprouts is served with a Tomato drink. I have to say that I remained open minded as this was being set in front of me. I noticed a small flower bud in a tomato that I thought was just for decoration. To the contrary. This wonderful little bud is an exotic edible flower that makes your mouth tingle when you chew it. It also has an effervescent sensation that cleanses the palate. We were instructed to eat half the dish as we normally would then eat the flower bud then finish the dish. I have never been a part of such an experience. Firstly the tomato drink worked. It paired well with the chicken and sauces coating it. I couldn’t believe it!!! Secondly the chicken was awesome!! Light, crispy, balanced… Finally the flower!! I find it hard to describe but the sensation made me feel like a kid again..

Fifth was a dish called Fish and Grits. This was a salmon cooked perfectly and served over a bed of polenta. The Grits aspect was perfect as this had a subtle bacon flavor and came with a watercress chimcurri sauce with fennel powered olive oil. I’ve never had powered olive oil!! Such a different way to present a meal. Scrumptious…

Finally the dessert. This was a candied bacon and cranberry chocolate topped tres leches sponge cake… Crunchy, moist, delicious… A really great use of a crunchy topping with a soft and moist sponge cake. 2 Different textures that came together in a well blended dessert. By this time I think that I am ready to explode!!!
We are already planning our next date night….. How fun was that!! Contact Chef Chris Young to have your very own Chef Table Experience. His number is 507-6766-3393.

Christopher Young
Chef Manager | www.veresort.com
Valle Escondido Resort, Golf & Spa | Boquete, Chiriquí
Oficina: (507)720-2454 Ext.301 | Fax: (507)720-1996
Email: chefmanager@veresort.com
Twitter: @veresort | Facebook – Instagram: veresort