We want to thank Chef Osky of Montevideo for his patience in explaining the food & menu's of Uruguay.
Thanks for his guidance in preparing vacio, crepes de manzana, lomo with pepper sauce, chorisco, grilled provolone, chiparones. and papas with roquefort. Not to mention some of the best grilled garlic bread we have ever experienced.
And then there were the wines from Juan Carrau, Don Pascual and Santa Rosa. The new varietals & blends we experienced for the first time were fantastic!
We will be bringing these new recipes to Porter's Island Thyme on Salt Cay when we re-open for the summer June 17.
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