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Carlos Fuenmayor Carlos

Food & Service

Sabrosito at SoupStock 2012!

This past Sunday, October 21st, over 200 chefs from across Canada and the U.S  got together at Woodbine park to make some noise and at the same time inform and raise awareness of what is going on with the proposed Mega Quarry in the Township of Melancthon. For more info, please go to stop the mega quarry site.

We had a beautiful sunny day, it was like the gods were with us, it was just incredibly perfect for this time of the year, compared to last year’s FoodStock  –moody, cold and rainy. That was in Honeywood, Ontario, though. We still had a great time and 28.000 people showed up.

This year’s event was organized by the Canadian Chefs Congress and co-hosted with the David Suzuki foundation.

As a member of the Canadian chef Congress I volunteered to help up my fellow chef and good friend Bashir Munye from My Little Dumplings Company.

Bashir and Chef Matt Kennedy made a roasted parsnips soup garnished with hand made apple-cinnamon and star anise dumplings topped with herb and olive oil drizzle.

With Bashir[to my right] and Matt[ to my left]

It was a pleasure to be part of SoupStock, I saw some of my great chef friends and made new ones on the way.

This year we had over 41.000 attendees to the event! Plus over 200 chefs, musicians, volunteers that helped to make this event a reality.

Thank you all!

Yours from SoupStock with Bashir and Matt + over 41.000 people @Woodbine park!


With some of my chefs friends!

With Steve, Nick and Hustin my batos locos!

With my good friends Joshna and Rossy. Love ya ladies!


From time to time I work for the AGO’s events team, and when Executive Chef Anne Yarymowich asked me to be part of the late Mexican’s painter Frida Kahlo and muralist Diego Rivera tasting menu before the gala dinner I couldn’t be more exited. We had our creative juices going; you see, I really love Frida and Diego’s love story. When art, politics, food and sex escapes are mixed in, it makes their lives even more fascinating.

Frida & Diego were very influential in the beginning  of the 20th century Mexican politics, because of their beliefs and views in line with the Communist  Mexican party.
Frida became famous for her style of self-portrait paintings, which show her life after a near death car accident, and painful complications for many years after.
As per Diego, he was in his own right a great painter of the muralist school, a Communist party supporter, notorious womaniser and a bon vivant. He even claimed to have been a cannibal!.
Needless to say, theirs was an unconventional, problematic and passionate relationship, that survived numerous affairs [on both their parts], separations and even divorce and marriage again. Their love proved to be lasting until Frida’s death on July 13th, 1954 at the age of 47.
She left paintings, letters, photographs and journal entries to all her friends, former lovers and family creating a personal storyline  that  corresponds to her evolving persona. This is the evidence that her life was nothing less that a quest to be honest to herself.

The gala dinner took place at Bailie Court at the AGO on Saturday, October 13th, and it was lead by Event chef Annick Le Goaix and Executive-sous Chef Jeff Dueck and their team including yours truly.

The exhibit will run from October 20th till January 20th, 2013.

We had a great time and this is what  we served for the gala dinner:

*Primero [first course]

Three salsas [corn and black beans, tomotillo, pico de gallo with green plantain chips]


*Segundo [second course]

Plato Crudo[lobster, scallop and shrimp ceviche  w/ mango purée and chili oil]

*Plato Fuerte [main course]

Costilla de rez, purée de platano dulce, pimientos, tomatillos orneados y adobo

Short ribs, sweet plantain mash, roasted pepper and tomatillos w/adobo sauce

*Arroz Verde [ Green Rice]

*Dulces [sweets]

The setting and the room!

Frida & Diego’s gala without tequila is not a party….

Tequila, Don Julio from the Mexican state of Jalisco.

Yours celebrating Frida and Diego’s legacy from the AGO.



LBCO go Local & Sabrosito!

As part of the LCBO go Local campaign I will be cooking and matching wines at the Summerhill store on Saturday, September 29th from 11:30 am to 3:30pm come by and say Hola, and the best thing is free!!

I will using Local queso fresco & Chorizo from Segovia Meat Market!

With my good friend Valentina at summerhill lcbo’s kitchen

Summerhill lcbo

10 Scrivener Square
Ph: 416. 922.0403

Yours celebration Local Latino food & wines!



Come and learn, have some fun with third and final class of my Local Latino cooking series.

Tuesday, July 31st, from 6:30 to 8:30 pm at Kingsway LCBO

2946 Bloor Street West.

For more info, please call  416 239-3065.

*Cachapitas [fresh corn cakes with queso fresco & basil]

On the menu

Empanadas de pollo con salsa criolla [Colombia]
Chicken empanadas with spicy tomatoes and pepper salsa

Antichcho de res con mojo de piña y yerba buena [Peru & Ecuador]
Grilled sirloin steak skewers with pineapple mint mojo

Cachapas con queso fresco y albaca [Venezuela]
Fresh corn cakes with queso fresco and basil

Frutas locales con crema vaquita
Fresh Ontario Summer Fruit with Crema la Vaquita


More cachapitas!

Yours in good fun and celebrating Latino American food & Culture


Join me on celebrating Latin American cuisine and culture.

Come by and learn my version of hors d’evours Latino style.

Tuesday, June 26th from 6:30 to 8:30 pm at SummerHill LCBO

LCBO Summerhill | 10 Scrivener Square
416 922-0403

Sold out!

Cuban Mojitos!

Local Latino

On the menu

Cevichito de camarones [Peru]
Mini shrimp ceviche

Guiso de garbanzo, boniato, tomate y chorizo [Cuba]
Chick peas, white sweet potato, tomatoes & chorizo

Empanaditas de pollo con salsa criolla [Colombia]
Chicken empanadas with sweet pepper sauce

Pincho de lomito con salsa de lechosa [Venezuela]
Beef tenderloin brochettes with papaya salsa

Platano dulce con queso, miel y pistachos[ Sabrosito]
Baked sweet plantain w/ fresh cheese, honey & pistachios


Yours in good food and fun!



I was very excited when Toronto Life Magazine ask me to produce a dish for
their special 2011 Holiday dinner ‘Outsourced’ section.

I said to myself,  ‘ Finally, I get the change to showcase our Venezuelan traditional Christmas dish’, the Hallaca.

This is the first time a South America Christmas dish is been featured on the Food
& Drink section of Toronto Life!!

The Hallaca by Ryan Szulc Photography

Fresh hallaca with chayote relish

Hallacas are similar to tamales, but they are steamed in banana leaves instead
of corn husks. The white corn masa [harina Pan]which is gluten free, is colored
yellow with annato oil and we add water or chicken stock and salt. The stuffing
consists of a stew made with pork, beef and chicken with olives and raisins.
Depending on the family recipe, you can add peppers, cooked eggs. etc. etc. . .
Every family has their own variation.

The Hallaca by Ryan Szulc Photography

The hallaca represents Venezuela’s mestizo heritage. Cooking in a banana
leaf was a technique brought by African slaves. When talking about hallacas in
Venezuela everyone will say “Las mejores hallacas son las de mi mamá” which
translates to “my mom makes the best hallacas”.

Ready to eat!

The Hallaca by Ryan Szulc Photography

The hallacas is usually serve with Pan de Jamon [ham bread] Ensalada de
[chicken salad] Torta Navideña and Ponche Crema [eggnog].

Pan de Jamon with chicken salad.

I am offering 3 to 7 courses tasting menus of these tasty Venezuelan delights from $35 to $75 per person.

Call or email me if you are interested on having a Venezuelan dinner on
this Holiday season.

Yours, celebrating  food and culture.


On Our Way To Foodstock!

This past Sunday on our way to Foodstock my good friend Heather and I we got in to what was the meaning of the event for us? We both cook for a living and we have a good understating of what this really means.

The message is simple…. Save The Land That Feeds Us….

Please take a look  at TVO and  Blog T.O. for more information about the event.

With fellow Chef Heather Baker as we arrived to the event!

It was cold and rainy, but people were keep showing up, an estimated 28.OOO came up to support the event!

Helping up chef Christopher Palik and his team from Paese Restaurant.

Checking out chef Michael Stadtlander pumpkin soup bowl. It was really cool!

Yours from Foodstock!

What an amazing event it was. Thank you to the organizers, chefs, farmers and volunteers who help to make the event a reality!


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*Spanish for: "Mmm. Wow. That's good!"