Thursday, February 24, 2011

Asados El Patio


Fried Plantains and pickles.

After two previous trips to Managua, one thing that I've learned is that Julio Peralta doesn't disappoint. Julio loves food and knows just where in Nicaragua to go and find the best cuisine this country has to offer. Everywhere we've been has always been good and tonight we're at Asados El Patio where the bottle of Flor de Cana 7 year Gran Reserva is flowing and the meat is a plenty.

It's nice to be back in Managua.


Ana and Julio.



Chimichurri and salsa for the meat.



The Meat.



Fries and Fried Cheese.



Rice and Beans.



Julio and Eric.

Nicaragua Judges Training, Day One


Judges training begins in Managua.

Taking a disparate group of people, with varying levels of experience and training them to become qualified judges is a difficult task in and of itself. It's hard enough to do it in a language you speak fluently, but in a secondary language where your own capacity is just enough to get around town and order food? Muy dificil, to say the least!

Last week we were lucky. Armed with a couple of experienced bi-lingual judges, we were ready to handle any presentation - happily, in El Salvador, everyone was bi-lingual which meant that we could conduct the training class in English, everyone would understand and no one was the wiser.


They set up a private buffet for us!

Fast forward to Managua, where the judging pool doesn't really speak English and I don't "really" speak Spanish and we could be in for a little trouble. Typically, I'm along for the ride as a sensory or tech judge and Rouki or Jose are usually leading the training classes. This time, I'm in the driver's seat and I need to make sure that everyone understands the instruction and is qualified enough to judge the championship in two days.

So when they asked me who would I like to come along and help, I knew I needed someone with judging experience, as well as someone who could translate for me so that the judges would understand. Luckily, Ana is fluent in both and while the training started out with me lecturing and then Ana translating what I said into Spanish, after a while I realized that was both foolish and redundant and within an hour or so, I just let her lead the class with me there to make sure that the curriculum was being followed and to answer any questions that she might not have the answer.


Judges eat.



Ana lectures about visual cappuccinos.



Reviewing just how much is five grams waste.

Wednesday, February 23, 2011

CO - Flying High Again


Climbing out of BWI.



Checking in with my iPhone at IAH.



I chose the fish. IAH-MGA.



And a little cheesecake for dessert.

Happy 70th Mom!


Dad & Mom at G&M.

I've flown back home for about 36 hours (or so) to do some paperwork for Spro and to wish my mom a Happy Birthday. She's 70 years old and I'm about jet off once again (this time: Nicaragua).

Was hoping to do a more formal meal with my parents but with the snowy weather and the short timeframe home, it had to be lunch on the way to the airport. Mom said she wanted crabcakes and G&M isn't too far from BWI so off we went. Big crabcakes. Massive crabcakes and very quick service meant that things were smooth and easy.

Note: skip the cream of crab soup and go for the Maryland Crab Soup.

Happy Birthday Mom!


The Crabcake at G&M.



And of course, fries.

Monday, February 21, 2011

Tools of the Travel Trade


Sometimes you just need a little help from your friends...

Sunday, February 20, 2011

Tipicos Margoth


These Salvadoreans are crazy about pupusas.



Table condiments.



More pupusas.



Yucca.



Sweet fried balls.



Croquetas.



Rodrigo Giammatei delivers the food.



Inside.



Banana with cream.



The proper mix of table condiments.



Inside my fried balls.

A Visit with Viva Espresso

\
Chemex by the cup at Viva Espresso!



Very tasty.



Add a quesadilla. Rico.



A group photo with Lily Pacas, Federico Bolanos, Alejandro and the ninos.

La Vida


Living the dream in San Salvador.

It's Sunday, everyone has gone home and I'm left all alone in San Salvador. Paola is home deathly ill from the same salad that laid me out two days ago and I've got no one to hang with. The weather is hot, sunny and beautiful. Beautiful except that something somewhere in San Salvador is burning and there's a pall of smoke everywhere. Slowly, I'm dying from smoke inhalation.

What better way to combat smoke than with more smoke?

In my travel kit, I sometimes keep an "Emergency Cigar" for times like this. This trip, I've got a Montecristo Tubo Habano at the ready so I plop myself into an outdoor chair, call the server over for an iced tea and a pack of matches, open my computer and I'm on my way!

The cigar is tasty, the sun is warming, the tea is ice cold and it's just a beautiful day here in Central America.

BBQ El Salvador


Now THAT is an iced tea!

It's Sunday and I'm getting hungry. I'm getting a little tired of the breakfast buffet at the Holiday Inn, so I venture across the street to see what's available when I spot a barbecue joint serving what looks to be reasonable American style BBQ.

I thought I ordered the full rack of St. Louis ribs, but maybe my Spanish is just that bad (although I swear I thought I ordered in English) because they brought me the half rack with fries (I asked for beans). No matter, because the ribs were actually pretty darn good and I was so stuffed after that I was very happy that they didn't serve (or charge) me the entire rack. That would have been trouble!


Fries.



St. Louis style ribs with what were supposed to be baked beans.

Saturday, February 19, 2011

Tucson Steak


Rob chats with Federico Bolanos.

In America, we say "too-sohn." In El Salvador, they say: "tuck son."

And so we found ourselves back at La Gran Via for steaks at Tucson Bar and Restaurant. Originally, we had been looking for a place to eat at MultiCentro but those restaurants were too damn noisy (and I really wanted to try the Thai place there).

When I'm going out to eat with friends, I like to talk with them - not yell over loud music.


Francisco and his novia.

The competition is over and now it's time to spend a little decompression time with the new champion: Alejandro Mendez and the owner of Viva Espresso, Federico Bolanos. Time to forget the past competition and start focusing on the World Barista Championship. Pick our collective brains, discuss coffee and continue friendships.

Meanwhile, I'm having a ribeye...


Alejandro, Rodrigo and Camilo.



Steak Condiments: salsa, chimichurri and ketchup.



My ribeye.

Campeonato Salvadoreno de Baristas, Los Finales


Guatemalan Barista Champion Jose de la Pena prepares a cappuccino for Judges Calibration.

To be honest, I probably could have judged the finals, but I certainly wasn't feeling 100% (more like 78%), and I had already named my alternate and Rob was going to Head Judge the finals. Originally we tossed a coin to determine the head judge slot but I really don't know why. I was going to let him do it regardless, mainly because I knew I would be head judging Nicaragua next week and it was important to him to head the finals. Add to that the fact that I was well on my way to being ill yesterday evening and I didn't want to judge the competitors unless I could give them my full 100%.

It's a good thing because all the judges were on top of their game and ready to do a great job.


Finals Head Judge Rob Tuttle reviews the calibration cappuccino.

Selecting the judges for the finals is a fun and curious exercise. I'm looking for the most consistent and most calibrated of our judging field. People who can evaluate quickly, consistently, fairly and to the rules. It's not an easy task - especially if it's your first time out, and we had some great people in the ranks.

The challenging part was the diversity of the competitors. Clearly, the most progressive performances were given by the Viva Espresso team. They were sharp and pushing the envelope. They've been involved in the El Salvador competitions for years and have paid very close attention to the trends in the progressive competitions around the world, like the USBC and the WBC. They signaled early on that they were going to push it to the limit and they didn't disappoint.


The Girls.

One of the most difficult things about judging is that you really don't want to field a team of judges that aren't qualified to assess the competitors they are evaluating. As a competitor in the United States, I've had that problem and I didn't want that to be the case here in El Salvador. For the finals, our judges had to be sharp and had to be on top of things. Going into the finals, I felt comfortable with our mix of experienced International Judges and national judges.

For lack of a better term, the more "advanced" competitors know the rules and they know the flow of the station with regards to their judges. They know what rules to exploit and which to burn. Some, like former WBC Sensory Judge Rodrigo Giammatei, will "play" with the judges to see if they are sharp enough to catch his nuances. It can be tricky work.


Jonathan Rodriguez does his thing.

But even experience as a WBC Judge doesn't guarantee you a win. Practice helps and the rumor was that Team Viva Espresso had been training for six months, with the last month dedicated solely to preparing for the championship.

Whether you're in the United States or at the World Barista Championship, the questions are always the same: why did those people win? Who do they know? Is the competition corrupted? And no doubt, those same questions would be posed here in El Salvador. It's the nature of the game.


Nice setup!

But when you're a judge, it's almost obvious. Those with the time and resources to practice and practice with focus and knowledge stand out. They don't necessarily win, but they stand out and increase their chances of winning tremendously.

In the end, the champion Alejandro Mendez was polished. Smooth, clean, confident and with a good disposition, as well as a very supportive company and team, I think he makes for a great champion to represent El Salvador at the World Barista Championship this June in Bogota.


The judges score espresso.



A large crowd supporting Viva Espresso.



Flor de Maria Gochez grinds coffee.



Creating Flor de Maria's signature drink.



Daniel Mendez aerating his espresso through a Venturi.



Tuttle watches.



Alejandro Mendez pouring cappuccinos tableside.




I think Rob is going stir-crazy.



Claudia wiped out.



The Sensory Judges calibrate.



Rodrigo Giammatei plays with his tech judges.



Pins for best drink categories. I like these.



Top Three Trophies.



Los resultados.



Alejandro with his trophy.



We stand with the new Barista Champion of El Salvador: Alejandro Mendez.