This week on April 6, we had a special event with the professional Executive Chef Sean Brasel on Meat Market San Juan. In this event, exclusive for 25 guests, our clients enjoyed four delicious saucers and wines of high quality that were harmonizing with every food.
The party initiated with a wine of welcome: Sauvignon Blanc, Gallerie, Bonus 2014 Valley – Hors D’Oeuvres accompanied by King Crab basil Waters down Chili Spoons with Passion Foam Crispy Risotto cakes with and goat cheese.
The First Course was composed by Freemark Abbey Chardonnay, 2013 accompanied by Octopus Carpaccio’s delicious saucer, compressed watermelon, pickled chili’s sweet and sour mustard seed with fried yucca chips. The second course took as a principal wine a Pinot Noir Wild Ridge, 2012, close to Buffalo Tenderloin’s saucer 2 Ways, pepper crusted seared carpaccio and topiko tar tar with quail egg.
As for the Third Course, began with one The Jot, Cabernet Sauvignon, 2012, close to Duck Leg’s saucer Confit with chipotle chocolate willow blackberry jam and waffle. For the end of the evening, the Fourth Course had Mount Brave, Cabernet Sauvignon 2012, close to Give priority To Sliced Picanha, Rosemary Sous Vide, spring pea pudding, fire roasted corn.
If you want to see by yourself an incredible experience like this one, make your reservation calling +1 787 253-2007. In Meat Market San Juan we offer you only the better thing in the city. Do not hesitate to visit our restaurant.