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Carlos Fuenmayor Carlos
Fuenmayor

Private
Chef
Caterer
Exceptional
Memorable
Food & Service

Roasted vanilla pears, fresh cheese, orange wild flower honey & pistachios

Join me on Tuesday, February 22th, from 6:30 to 8:30 pm at Summerhill LCBO

10 Scrivener Square

For more info please call 416. 922.0403.

On the menu

***

Feijoada de pulvo [Brazil]

Octopus stew

Croquetas de pollo con salsa picante [Colombia]

Chicken croquettes with sweet pepper sauce

Bolas de masa de camarones ala chifa [Peru]

Peruvian style shrimp dumplings

Crepas con cajeta y pacanas[ Mexico]

Crépes w/ caramelized goat’s milk and pecans

Annato pan seared scallop w/ avocado, apple, cucumber & mint relish

Yours celebrating Latino American food and Culture

Carlos

By Courtney Shea of Toronto Life

The latest apps: the holiday season’s best appetizers

This December, caterers are culling from the classics to create familiar hors d’oeuvre with a twist. Here, the most stylish and sumptuous small bites.

Mac-and-cheese[1]
Chef Evan Wright’s haute iteration combines pasta, house-cured bacon and sharp old cheddar. It was a hit with the ladies who lunch at a recent Forest Hill fundraiser. To Go, 416-921-1717.

Pumpkin soup shooters [2]
Drinking these exquisite creations feels a little like defacing art (the garnish is made from radish seedlings, candied beets and edible gold leaf), until you realize they taste even better than they look. Lindsey Shaw, 416-926-9133.

Spinach salad[3]
The greens are dressed in a tart raspberry vinaigrette and topped off with a two-bite brie crostino that puts lowly croutons to shame. Plus, everything tastes better in a Chinese takeaway box. Bite, 416-222-2483.

Annatto pan-seared scallops [4]
The peppery annatto seasoning plays well against the smooth guac (gussied up with apple and cucumber). The Chinese soup spoons make tricky hand-to-mouth issues a moot point. Sabrosito, 416-624-9157.

Buckwheat blini[5]
These treats are 100-Mile Diet approved: the buckwheat flower, duck and goat’s milk cheese are all Ontario born and bred. They may account for the Leafs’ early winning streak; Dish became the official caterer to the boys in blue this year. Dish, 416-920-5559.

Oysters Rockefeller smores [6]
The Mad Men–era classic gets a lusciously campy make-over: the rich, gooey middle is a savoury, spinach-flavoured marshmallow. Daniel et Daniel, 416-968-9275.

BLT éclairs [7]
Who wants whipped cream when you can have double-smoked bacon? The buttery choux makes an ideal shell for one of the world’s most beloved sandwich combos. Salt and Pepper, 416-924-0715.

Chèvre truffles [8]
Crunchy endive makes a perfect vessel for its rich contents (which also includes chili pralines and fig jelly). These snacks have pedigree; they’ve been served at a private dinner for Bill Clinton, a National Ballet gala and several TIFF soirées. Eatertainment, 416-964-1162.

Bud Light Lime coconut shrimp [9]
Chef Jason Smidt got the idea one afternoon while enjoying his citrusy beer of choice. The dijon-horseradish marma­lade is good enough to gulp. Jay Caterers, 647-345-3386.

I’m very humble to be mentioned amount some of the best caterers in the city.

Yours from the hot press,

Carlos

Stirring the Pot with Sabrosito…

By Sheryl Kirby of Taste T.O.


Chef Carlos Fuenmayor is the owner and chef of Sabrosito, a private catering company where he specializes in in-home parties, as well as larger events, often with a teaching and Latino focus. He also offers cooking classes, both privately and through organizations such as the LCBO. He is Cordon Bleu trained and loves classical French cuisine, but his roots are South American, which is why his work celebrates Pan-Latino cooking and culture. He is a blogger and loves to dance.

What inspired you to become a chef?

My grandmother Wilma, who took care of us when we were kids and was a great cook.

What is your favourite dish that you make and why?

I’ll say arepas. Although they’re made everywhere in South America, they represent Venezuela like few other foods. I grew up eating them, and they’re a food that’s loaded with memory for me.

Three ingredients you couldn’t live without and why?

Avocado, lime and olive oil, because they’re just so delicious together.

On your day off – what are you cooking at home? If you’re eating out, where do you go?

When the weather’s cooler, I make guisado, a saucy comfort-food stew loaded with whatever looks good in the market. If I’m busy and/or exhausted from work, I make my favourite ham and cheese pita-wrap, with capers, olives, mayo, mustard, lettuce and tomato. It’s a sloppy mess but absolutely delicious.

My top three for eating out are Torito (276 Augusta), The Black Hoof (928 Dundas Street West) and Mistura (265 Davenport Road). I love what they do. They’re thinking and execution are right down my alley.

What is your favourite thing about the food scene in Toronto?

What I like the most is we can have food all over the world in a 15 mile radius. I also love participating at food events around town with chefs from different backgrounds, to be reminded of how we all come from somewhere else and bring something interesting because of that.

What’s coming up?

I’ll be back at the Evergreen Brickworks for the Slow Food Toronto picnic on Sunday, October 3rd. Come by and say hola!

My LCBO cooking class series: Latino Street Food!

Wednesday, October 20th at Bayview Village LCBO

Empanadas! Any One?

One of my favorite things to eat after arepas are empanadas. A small pastry pocket stuffed with whatever we may think of: meat, fish, pork, vegetables and the list goes on.

Empanadas are made all over the Latin world, but with different and sometimes unique techniques and recipes. For example, in Venezuela and Colombia, empanadas are made with corn meal, salt, water and oil, and they’re fried. In the rest of the central and South American, they’re  made with flour, eggs, lard or butter and water, and they’re baked.

On a resent trip to my home town of Puerto La Cruz, Venezuela, my brother and sister took me to eat empanadas at the ferry terminal where empanaderos make them 24 hours a day and they’re so delicious. On this particular night, it was my birthday, so after a long night of partying, we got hungry and decided have to some.

Hot and ready to eat

The most famous empanadas are the Argentinian and Chilean versions of this beautiful savory or sweet pastry,  served with different sauces, salsas  and dips depending on where it’s made.

Here in Toronto you can get them in any Latin American food store, but my favorites are made by  Marina Queirolo, owner of Surkl Empanadas. She sells them at The Brickworks Market and the Cheese Boutique.

Here’s my version of a spinach, queso fresco and pine nut empanada, with salsa criolla [spicy-sweet peppers, tomatoes and aji] on Market Mondays on Taste T.O

Happy cooking!

Yours on making Empanadas

Carlos

Luminato 2010

It looked like it was going to rain, and it did, briefly, but mostly it was a perfect summer day. It was also Father’s Day. College Street was having its Italian Food Fest, and The Distillery had a Food and Spirits event on to, so we had a lot of competition in getting the foodies to come to Queen’s Park.

But they did come.

The Sabro team made mushroom escabeche with queso fresco.

The team: Rhea Pacaud on the left and Heather Baker on the right.

Waiting for the action …

Chris McDonald stops by to ham it up. I put him to work.

Heather, in the kitchen …

That was a lot of prep..

Local queso fresco!

It was worth it. We were in good company: paella by Embrujo Flamenco

See you next year,

Yours in good food at Luminato,

Carlos

Not  many Anglos know why Mexicans celebrate Cinco de Mayo, Spanish for “the fifth of May.” The day commemorates the Mexican army’s victory over French forces at the Battle of Puebla in 1862.

It’s not even Mexico’s Independence Day; that’s September 16th, 1810. And to add to the confusion further, Mexican independence wasn’t recognized until September 27, 1821.

Anglo or not, Ivy Knight put together a salsa competition to start the Cinco celebrations off two days early, as part of her 86 Monday Series at The Drake Hotel. She invited six chefs, including yours truly, to battle it out. To warm things up, a hot and sexy salsa all to herself,  Anastasia providing some burlesque entertainment, and here’s how it went down:

First Place: good friend Rossy Earle (below), the Panamanian chef of the Bell Fountain Inn

First Prize: a piñata crow

Best Salsa: hearts of palm, avocado and tomato

Second Place: Indalicio Marroguin, (right; that’s me on the left), chef of Rebozos, with a salsa roja, beans and sour cream.

Third Place; Howard Drubrosvky and Chris Scott (centre left and right in two black jackets), chef-owners of L.A.B, with their beautiful tomato, smoked tequilla and pineapple salsa. That’s Ivy on the left.

Buddha Dog owner Andre Hunter brought a sweet tomatillo salsa. Chef Nick Liu of Niagara Street Café make a lobster and chorizo salsa, that it was very delicious. And to honor the colours of the Mexican flag colors, I made bandera salsa, with a 12-chili salsa roja and an avocado and tomatillo salsa.

The battle is on….

Thanks to our host Ivy and The Drake Hotel for a great night.
Yours in hot, sexy, Toronto salsas
Carlos
Que Viva Mexico!

Stop by Snapper’s Fish Market on Sunday [April 18] between 1:30 and 4:30.

263 Durie Street, two blocks west of Runnymede, just north of Bloor

I’m cooking up Laurie’s rainbow trout and serving it with chayote salsa. Recipes to go.

Celebrate local food with this gorgeous Ontario fish, and come and say hola to Laurie Hamilton, my favourite fish monger and good friend.

A few words worth mentioning about farmed Ontario rainbow trout.

Despite the bad rap farmed fish has been getting over the last few years, there’s a lot of good news out there.

Ontario’s aquaculture is highly regulated and closely monitored for both nutritional quality and environmental soundness. Check out these factoids excerpted from a recent piece by Stephanie Ortenzi of Pistachio, who writes about local food for Savour Ontario.

Aquaculture has been traced back to China 3,500 years ago, but here in Ontario, we’ve only been doing it 100 years. For the last 25 years, the industry has used cage culture in the Great Lakes, in the North Channel of Lake Huron, off Manitoulin Island and in Georgian Bay. Ontario aquaculture is widely recognized to have a clean environmental record and produces mostly rainbow trout.

Caged operations, immersed in a lake’s natural habitat, account for 80 per cent of the province’s farmed fish. The industry is heavily regulated and closely scrutinized by government agencies and the agro-scientific community.

Trout’s beautiful colour comes from naturally occurring pigments called carotenoids, which also give salmon and crustaceans their orange-red hues. Carotenoids are made by the plants and micro-algae that constitutes the trout’s natural diet.

Last August, the Northern Ontario Aquaculture Association released its Strategy for Sustainable Aquaculture Development in Ontario. It calls for maintaining environmental safety and further development of an industry that contributes $65 million a year to the provincial economy.

Here are some shots from those cage operations, with thanks to the Northern Ontario Aquaculture Association.

Yours in good fish,

Carlos

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