Farm Table 10:00am @ Armonía en la Montaña - April 18, 2021
Morning; Walk -a- Workshop, Edible Flowers with Daniella Rodriguez & farmers from Armonía en la Montaña, and lunch with Chef Carlos Portela from Orujo Restaurant.
To maintain good safe distance individual tables will be set up by groups. Language: Español
Morning; Walk -a- Workshop, Edible Flowers with Daniella Rodriguez & farmers from Armonía en la Montaña, and lunch with Chef Carlos Portela from Orujo Restaurant.
To maintain good safe distance individual tables will be set up by groups. Language: Español
Morning; Walk -a- Workshop, Edible Flowers with Daniella Rodriguez & farmers from Armonía en la Montaña, and lunch with Chef Carlos Portela from Orujo Restaurant.
To maintain good safe distance individual tables will be set up by groups. Language: Español
10:00 am Welcome Our Impact Story Farm Table!
This amazing farm has endured many hardships as you’ve heard in our Impact Story Video, join and share their progress and success!
10:30 am Walk -a- Workshop: Edible Flowers Aromatic at Armonía en la Montaña. Meet the farmers and their projects, Siembra Tres Vidas, Trama and Enlace Agrícola as you enjoy a tour of their farm. Some flowers were meant to be eaten. This farm knows best! Learn to identify and integrate beautiful flowers in your meals and give your presentation a kick of beauty and flavor.
12:30 pm Let’s get to the roots with Orujo @ The Farm Lunch!
Chef Carlos Portela’s from Orujo Restaurant will delight us with fresh ingredients and a menu that celebrates the Slow Food Menu for Change Campaign.
Have you ever tasted the freshness? We will be gathering ingredients right from the surrounding community of farmers to the kitchen in the field. We trust Carlos Portela to delight us with his subtle grand flavors.
Short Bio: Chef Carlos Portela, a native of Caguas, Puerto Rico, with more than 23 years of experience, is a graduate of Johnson and Wales University in Providence Rhode Island. He was the winner of the Best Chef of the Caribbean award in 2005, in the “Taste of the Caribbean” competition. He has been a professor at several universities such as Le Cordon Bleu, UAGM and the Escuela Hotelera de San Juan.
Portela has been with his Orujo Taller project for 7 years in which he works, investigates and develops his products with more than 75% of the local product, thus creating what he calls "Experimental, Dynamic, Inspirational Puerto Rican Cuisine".
This philosophy that he has developed in his workshop allows a direct link with the farmer, giving him greater exposure to the product, which is currently at a level that exceeds the expectations that any Puerto Rican cook could have.
Portela is a faithful believer in maximizing the ingredient with which he makes his food and that is reflected in each of the works of art captured on the plate when visiting the workshop.
The father of 4 children, husband, son, gastronomic visionary, eloquent cook, creative, scientific, philosophical and he likes Heavy Metal. His mission is to continue carrying a message of union, collaboration, education and respect for our products, farmers, fishermen, livestock, dairy industry and general gastronomy in Puerto Rico.
View of Cañon San Cristobal
Date: April 18, 2021
Hour: 10:00am
Location: Aibonito, PR*
View one of our past event at Siembra Tres Vidas.
*More details will be provided once the reservation is made. Call or write us for more information and for sponsorship opportunities:
Phone: 787.210.4839
Mail: coco@visitrico.org