CLANDESTINE DINNERS ROUTE2019-10-22T18:01:57+02:00

CLANDESTINE
DINNERS
ROUTE

ONLY FOR $100 USD

A JOURNALIST FOR THE CUISINE


A journalist who’s real passion since childhood was the cuisine. After 25 years of periodism work, he left the media to study and graduate as a professional chef and return full time to the fires to do what he likes most: cooking and opening his house to those who want to enjoy the creations that come out of his kitchen with a 5-course menu and pairing.


In his private gastronomic place, he only prepares what will be eaten with great pleasure. And that is the pleasure he shares with the diners of his clandestine dinners.

SCHEDULE

We only attend on Thursdays unless there is a group of more than 12 people

20:30 a.m.
Arrival

20:30 p.m.
Dinner

LOCATION

Weather: Mild

Distance: in Bogota, calle 56# 4a-11

INCLUDE

Welcoming cava glass

5-course menú with pairing (unlimited white and red wine with dinner)

SCHEDULE

We only attend on Thursdays unless there is a group of more than 12 people

20:30 a.m.
Arrival

20:30 p.m.
Dinner

LOCATION

Weather: Mild

Distance: in Bogota, calle 56# 4a-11

INCLUDE

Welcoming cava glass

5-course menú with pairing (unlimited white and red wine with dinner)

BOOKING  QUESTIONS

The clandestine dinners are the union of gastronomic experience and home dining. A menu and a pairing prepared by a chef, yet in a private house, and as the old phrase says, run by its owners. With an unparalleled ingredient, the surprise of an evening with people who you haven’t met, with whom we coincided just for reserving a seat at the table the same night, and perhaps the only thing in common was to be the hosts’ friends or their friends’ friends. Business people, entertainment, media or artists, all of them with the common characteristic of being gourmets and lovers of a different and rewarding conversation.

That night, the gastronomic experience was embodied in toche’s cakes, a very good version of the cakes stuffed with chickpea, spicy red pepper jam from Cucuta. A spicy and delicious tuna tartare with cassava chips.
Applause for the portobello mushroom cappuccino – soup in a bowl – with oriental spices, with pure mushroom flavor and aroma, and with rosemary cookies.

Braised pork shoulder and creamy mash arracacha, gallant soldiers and sprouts.

The artistic experience came with the miró salad. It is a composition with multicolored notes, orange peels, cold-cooked tomatoes with lime. Edible visual art.

A sweet, and very Colombian experience, almojábana cake with guava paste, ice cream and boyacense plum sauce.
The chef, Jorge Iván Castro, defines it as an eclectic cuisine that combines flavors and spices with an inclination towards the Caribbean, and the Orient, which involves research into the traditions of national cuisine to offer new versions and contexts, preserving primary flavors, with products coming from organic farms in La Calera, Tabio and Tenjo.

The menu consists of some type of cake, pie or traditional mash of popular cuisine, a salad with seasonal vegetables and flavors contrast, an unconventional soup, some preparation of fish or seafood based on recipes from our coasts, an unconventional cut of meat slow cooked to enhance its flavor and a creative dessert inspired by the variety of traditional sweets.

Source: El Espectador – tuesday/2016

Calle 56 # 4A-11Bogotá

Arrival

BOOKING  QUESTIONS

The clandestine dinners are the union of gastronomic experience and home dining. A menu and a pairing prepared by a chef, yet in a private house, and as the old phrase says, run by its owners. With an unparalleled ingredient, the surprise of an evening with people who you haven’t met, with whom we coincided just for reserving a seat at the table the same night, and perhaps the only thing in common was to be the hosts’ friends or their friends’ friends. Business people, entertainment, media or artists, all of them with the common characteristic of being gourmets and lovers of a different and rewarding conversation.

That night, the gastronomic experience was embodied in toche’s cakes, a very good version of the cakes stuffed with chickpea, spicy red pepper jam from Cucuta. A spicy and delicious tuna tartare with cassava chips.
Applause for the portobello mushroom cappuccino – soup in a bowl – with oriental spices, with pure mushroom flavor and aroma, and with rosemary cookies.

Braised pork shoulder and creamy mash arracacha, gallant soldiers and sprouts.

The artistic experience came with the miró salad. It is a composition with multicolored notes, orange peels, cold-cooked tomatoes with lime. Edible visual art.

A sweet, and very Colombian experience, almojábana cake with guava paste, ice cream and boyacense plum sauce.
The chef, Jorge Iván Castro, defines it as an eclectic cuisine that combines flavors and spices with an inclination towards the Caribbean, and the Orient, which involves research into the traditions of national cuisine to offer new versions and contexts, preserving primary flavors, with products coming from organic farms in La Calera, Tabio and Tenjo.

The menu consists of some type of cake, pie or traditional mash of popular cuisine, a salad with seasonal vegetables and flavors contrast, an unconventional soup, some preparation of fish or seafood based on recipes from our coasts, an unconventional cut of meat slow cooked to enhance its flavor and a creative dessert inspired by the variety of traditional sweets.

Source: El Espectador – tuesday/2016

Calle 56 # 4A-11Bogotá

Arrival