{"id":24222,"date":"2019-02-14T14:17:42","date_gmt":"2019-02-14T17:17:42","guid":{"rendered":"https:\/\/bodegagarzon.com\/?p=24222"},"modified":"2019-02-14T14:17:42","modified_gmt":"2019-02-14T17:17:42","slug":"wolfgang-puck","status":"publish","type":"post","link":"\/en\/news\/topics\/wolfgang-puck\/","title":{"rendered":"Wolfgang Puck in Bodega Garz\u00f3n"},"content":{"rendered":"<p><b>On January 18th Wolfgang Puck, one of the world\u2019s most acclaimed and prestigious chef, visited Bodega Garz\u00f3n, invited by our Chef Ambassador Francis Mallmann.<br \/>\n<\/b><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">This is the first time that the creator of renowned restaurant Spago in Los \u00c1ngeles (two Michelin stars), CUT in Beverly Hills (one Michelin Star) and of a gourmet empire that has largely spread throughout the world, visits South America. The reason why Puck decided to visit Uruguay is because of his cherished friendship with Francis Mallmann and to seize the opportunity to cook in the restaurant of the New World Winery of 2018 according to Wine Enthusiast. <\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">As well as being known for his superb cooking and great charisma, Puck was also chosen as the caterer for the Oscars Award Ceremony, had a very successful TV show named Cooking Class with Wolfgang Puck and participated as a judge in Top Chef, Master Chef and Hell\u2019s Kitchen in the United States. Puck also played a role as himself in Frasier and Las Vegas.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">In this great event, which was completely sold-out, Puck served a menu from Spago, his most famous restaurant, which included:<\/span><\/p>\n<p><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">Amuse: Foie Grass mousse in Miso Tartlet and Plum filling.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">First course: Lemongrass and ginger ice, sole \u201ctiradito\u201d, marinated tapioca.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">Second course: Organic suckling pig confit in its own fat, clams from Rocha and pork rind.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">Third course: Plantain, black truffles from France, ricotta gnocchi and perfect egg.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">Fourth course: Yellow croaker in \u201cfata bag\u201d, beet and tomato broth, onion oil.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">Fifth course: Lamb chops, nuts and seeds, peaches and smoked bone marrow.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">Sixth course: Kaisershmarren, raisins and strawberries.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">We shared a summary of the event.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><span style=\"font-weight: 400\">Video summary.<\/span><span style=\"font-weight: 400\"><br \/>\n<\/span><\/p>\n<p><iframe loading=\"lazy\" width=\"1200\" height=\"675\" 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