2010 Mar. Chayote 

March SIPR Dinner at Chayote a Culinary Success

We had a great time at the March dinner at Chayote. First, a wine and canape cocktail with excellent morsels such as brie cheese croquettes, chicken croquettes and "ceviche".  Then at the sitting, a five course dinner, they served: 1.  Fennel and Porcini soup; II. Spinach salad with "chicharrones" de pollo, white Puerto Rican cheese and grated plantain;  III.  Crab encrusted Salmon fillet, wrapped in a thin ÿautía" sheet with hollandaise sauce;  IV.  Churrasco over mashed potato and Manchego cheese with a Cilantro Pesto sauce and V.  Dessert:  Choice of two:  Chocolate mousse served on an almond bowl and Three fruit sherbets (coconut, passion fruit and strawberries.

Report by Lizette Pérez. If anyone has photos, please let me know!

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