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Pairing Cars and Cuisine
by Madelyn Miller, the TravelLadyCadillac Culinary Tour
The attention to detail, precision and innovation that you find in a great
chef's kitchen is parallel to the features in the Cadillac
The meals we had reflected the trends in society. Everything was greener and
healthier than in past times. While car manufacturers are working to
improve gas mileage, chefs are cutting calories. The Cadillac engines had much
better mileage than previous models but never sacrificed performance. The chefs
combined fresh ingredients in healthy ways without sacrificing taste or
appetizing presentation
Butter and Vanilla Poached Lobster Ravioli with Stewed Grape Tomatoes- this was
an action station (a Chef Pappas specialty!).
Duck Confit and Brie Quesadillas, Mini Foie Gras Club "Sandwich", Old Bay Baked
Crab Cake, We washed it down with Sparkling Waters and Non-alcoholic Cider.
Could we possibly eat more food? Could Cadillac have possibly thought of one
more feature to make the driving experience more luxurious?
Those were the questions we pondered as we went back to Via Real for our dinner.
Imagine the challenge to a chef to feed over a dozen spoiled journalists who
have already been fed three times in the last few hours. How did Chef Gaytan
meet this challenge. He chose a few new items to compliment the house
specialties.
For the rest of my life, I think my mouth will water whenever I see a Cadillac.
Sort of like the Proustian recall of Madelaine cookies, journalists will now
salivate when they see a Cadillac.
You can duplicate all these experiences for yourself. Try these three delicious
restaurants. (La Cima is a private club but has reciprocity with other Club Corp
venues). And you should certainly test drive a Cadillac.
What I liked best about the Cadillac-- non-fattening and no clean up afterwards.
I couldn't eat like this every day. But I would love to always drive a Cadillac. Cadillac launches two new vehicles for 2010 that add new dimensions to the luxury marketplace, while featuring Cadillac’s signatures of dramatic design and technology. The completely new SRX Crossover enters one of the luxury market’s largest and strongest segments, offering a more dynamic alternative. The CTS Sport Wagon is also new for 2010, expanding the CTS line with a cutting edge design and much more space and utility than its sedan predecessor.
Cadillac Madelyn Miller is a travel and food writer who thinks driving a Cadillac to
fabulous restaurants is a wonderful way to live. Read her stories on
www.travellady.com,
www.carladynews.com,
www.yogayaya.com,
www.chocolateatlas.com,
www.cocktailatlas.com,
www.coffeeatlas.com,
www.teaAtlas.com |
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Each takes great pride in its
presentation and giving the client an extraordinary experience.
Since I am very
interested in both cars and cuisine, I was excited about an invitation to drive
a Cadillac on a Culinary Christmas tour at three special dining venues. A group
of journalists indulged in culinary delights prepared by some of Dallas’ top
chefs from Via Real, La Cima and The Four Seasons restaurants in Las
Colinas, Texas. I was intrigued by how many things a great chef and a
great car have in common.
We met a Via Real, a popular upscale Mexican restaurant. A toast to the journey
(non-alcoholic of course) and a brief introduction to chef Chef Felipe Gaytan
plus some sophisticated appetizers including Lobster Soup and House Cured
Salmon got our taste buds going.
Then
we went outside and got our engines started. The drive was in the Irving, Texas
area (right outside Dallas). There were enough new Cadillac's for each
journalist to have their own. At each stop, we switched vehicles so we would
have a chance to try them all. And the tempting tidbits and tastes at each
restaurant reflected the sophisticated design of the Cadillac's we drove. 
Then
it was on to La Cima where Chef Mark Pappas dazzled us with La Cima Club Corn
Chowder passed in Demitasse (Club Specialty) 
The food
equaled the Cadillac with it Wow factor. As we did a "walkaround" --the trade
term for a guided exploration of the Cadillac's features we raved about the new
features and the delicious food. Both Cadillac and chef presented with a special
flare
Slightly stuffed, we went on to the Four Seasons. Even our nearly satiated
palates were perked up by Chef Christof Syre gourmet food. My mouth is watering
with the marvelous memories of Gorgonzola Brulee, Duck Prosciutto, Balsamic
Figs, Cedar Smoked Salmon Tartar, Avocado Spuma, Skewered Rosemary Ciabatta,
Grilled Cepe Mushroom & Tomato Aioli,Butternut Squash Taster, Eggnog spuma,
Still and Sparkling Mineral Waters, Spiced Cider.
I tried to calculate the
number of miles the new energy efficient Cadillac's would get on a tank of gas.
And then I tried to determine if I walked that far if I would burn off all the
calories from the Cadillac culinary tour. Might be a close race. 
Via Real Restaurant
Four Seasons