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| American Dream Cuisine™ |
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| Isabella's Restaurant |
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El
Conquistador,
Fajardo, Puerto Rico |
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Merit - Extraordinary
December - 2005 |
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4 Stars
& 5 Stripes
Cuisine & Service |
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The Ultimate
Award:
Seven Stars and Stripes™ |
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| Surprisingly, we got to our meeting place in record
time even though we had to take an elevator, walk a long way past the casino
and shops, then up an escalator to the restaurant level. Although the Drake's
Bar was full of aprè-golf types all pounding down Stoli martinis and
puffing on large cigars, it somehow seemed pleasant and free of annoying smoke.
Chef Rolf entered and announced that he had arranged a tour of the kitchen
facilities for us to meet some of his talented team and to see the inner
workings of his newfound pride and joy. "The secret to exceptional cuisine as I
see it is to simply start with fresh products, apply your unbridled imagination
and keep it consistent all the time" he said as he led us through the busy but
clean and organized kitchen. Our tour led us past the bakery where we witnessed
Executive Pastry Chef Nelson Adorno putting the finishing touches on one of his
incredible award winning chocolate sculptures. Further on we were introduced to
Executive Sous Chef Pascal Gresser, a talented man with 20 years experience
working in Puerto Rico, Mariana Islands, London and Wales. "We have the makings
of a solid nucleus for my ideas to take root" Chef Rolf confided as he
proceeded to lead us to our table in the cleverly decorated Latin accented
restaurant. The ambiance was muted with well-placed indirect lighting and cute
little lamps on every table. |
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| Chef Rolf excused himself so
that he could direct things in the back of the house as the cheery server team
of Hechmar and Mary Luz, charming locals from Puerto Rico, politely greeted us.
They quickly produced three types of house made breads including pumpernickel,
sour dough and of all things pretzel bread along with two types of whipped
butter. 'Greetings from the Kitchen' arrived in the form of little tapas-like
appetizers consisting of four spoons artfully arranged on a hand-formed ceramic
plate topped with Mushroom Stuffed with Crab and Pan Seared Diver
Scallops with Melted Goat Cheese on a bed of Shredded Coconut. |
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| Rolf
Weithofer & Nelson Adorno |
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It was Restaurant Director Javier and Captain Anthony
that approached now with a lightly chilled bottle of Conundrum
Chardonnay from Monterrey County California, one of the coolest, driest
regions for wine growing. Apparently this adds to the resulting deep golden
color and ripe flavors of apricot, green melon and pear all in a creamy
texture. Next came Grilled Hearts of Romaine with Fried Onions and Balsamic
Reduction. It took us a while to realize that we were in fact eating
'grilled' lettuce that held up well surprisingly and had a unique smoky flavor
while at the same time a hint of sweetness contributed by the balsamic
reduction.
Heckmar and Mary Luz busied themselves with clearing the
table and keeping our wine glasses topped off as the next course arrived of
Shrimps Mofongo, a Puerto Rican version of fried shrimp accompanied by
mashed plantains, garlic and bacon cracklings. Grilled Sea Bass and Shrimp
with fried Yucca, a fresh tasting seafood combo with the added nutlike
flavor of yucca, followed this. Phyllis and I seemed oblivious to all that was
going on around us worrying that we might appear noodle-like as we were still
feeling the effects of our afternoon pampering in the spa. |
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| John
Lomitola & Rolf Weithofer |
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It was Heckmar that had the
formula to bring us out of the state of suspended animation and it was as
simple as 'espresso'. Two doubles were in order and Mary Luz respectfully
suggested a small glass of 20-year-old Port. Just then it was Executive Pastry
Chef Nelson Adorno who approached with his Tasting Plate of Mini
Desserts, a deliciously wild assortment of tasty tid-bits including
chocolate truffle, key lime and crème brulè. It was a night to
remember and we marched off to our room without even the courage or strength to
have even a nightcap at the very happening Casablanca Nightclub. As we passed
the club on our way to the elevator, I couldn't help just a little 'merengue'
step to the infectious sounds of fiery Latin music. |
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by
John & Phyllis Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2005 ~ Seven Stars and Stripes, Inc. |
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