by Jordana Merran
For golfers, it’s the Arnold Palmer or John Daly; as of last night, tennis is all about the Puerto Rican rum. In its third year sponsoring the Legg Mason Tennis Classic, Rums of Puerto Rico hosted a Chef Challenge at the Fitzgerald Tennis Center in Rock Creek Park “to showcase the versatility of our rums,” according to Rums of Puerto Rico director Nicole Rodriguez.
“In Puerto Rico we’re known as the gastronomic capital of the Caribbean,” she said; and last night’s challenge, which pitted Lima executive chef Raynold Mendizabal against Mio executive chef Roger Villalobos, put that title to the test.
Each was tasked with preparing an appetizer, entrée, and dessert, paired with cocktails, all using a different Puerto Rican rum. While a panel of five judges (that included Rums of Puerto Rico ambassador Ariel Otero, Puerto Rican International Tennis Hall of Famer Gigi Fernandez, and Washington-based food writer Mary Beth Albright) evaluated the dishes, guests at the event (including Chile’s Fernando Gonzalez, straight out of a tennis match!) tasted samples as well, churned out by caterers armed with the chefs’ recipes.
Ultimately, the judges dubbed Lima’s Raymond Mendizabal the winner—his rum-guava glazed pork spare ribs were a hit; but if Villalobos’ sweet potato-wrapped prawns with Bacardi orange sauce make it on the Mio menu, head over there for happy hour soon!
