A selection of Dominican restaurants is offering a sampling of Dominican cuisine to mark the occasion of the celebration of the 2010 American Capital of Culture in Santo Domingo. The slogan is that “culture goes from mouth to mouth!” and the idea is to highlight the roots of Dominican gastronomy while innovating by creating new dishes using Dominican elements. The plan is to create a Neo-Dominican Cuisine by the end of this year of testing, by offering the new dishes to restaurant-goers in Santo Domingo.
The calendar for the event is:
August: Fusion cooking. Taste the foods from the roots of Dominican cooking, reinterpreted, mixed and transformed by other culinary traditions, given that we are living in a globalized and globalizing world.
September: Dominican tapas. Taking from the Andalusian and Spanish tradition, these small sized dishes are for tasting new delicious and creative delicacies.
October: Mixing the sea and a taste of coconuts. Taste foods from the sea with a touch of coconut, as well as a selection of coconut desserts.
November: Tobacco and rum blend well together to reveal new, unexpected and exquisite flavors.
December: After five months of testing, the variety and creativity of Dominican cooking comes together with what will be known as Neo-Dominican Cuisine.
Participating restaurants are: Vesuvio Malecon, Scherezade Restaurant, Samurai, Meson de la Cava, Marrana, Enzo, Cane, El Agave, Mitre, Atarazana, Bistro, Boga Boca, Buen Provecho, Hard Rock Cafe, La Briciola, Lincoln Road, Meson de Bari, Mijas, Neptuno’s, Olivo, Pat e Palo, Angelo, Boca Marina, Caffe Milano, Il Capuccino, Casa Mencia, Marocha, Museo del Jamon, Porter House and Vesuvio Tiradentes.
The event is being organized by the Dominican Restaurants Association (Aderes).
See www.gastronomia.do