Punta Del Este, Uruguay Uruguay (PressExposure) March 19, 2008 -- ACQUA, the new beachfront development designed by world famous architect Rafael Vinoly, has added yet another celebrity talent to their repertoire with Rodrigo Toso, who last year was chosen as chef of the year by Academia Argentina de GastronomÃa, and who is the new executive chef of ACQUA BEACH CLUB. Fresh off his role as Executive Chef of the famed Hotel Caesar Park in Buenos Aires, Toso will bring his experience from staples like Il Bucco in New York, the Delano in Miami and Hotel Dei Borgognoni in Rome to create the kind of five-star cuisine residents of this elegant property would expect.
ACQUA BEACH CLUB will operate much as the chic tourists of Punta Del Este do â classic leisure during the day, sophisticated energy at night. Lunch offers full outdoor seating and a complete menu of refreshing seafood, salads, and sandwiches with what Toso calls a âGourmet identityâ. âFortunately, Uruguay has amazing fresh produce and imported cheeses from France and Italy, so the options are limitlessâ Toso explains. The fare will be Mediterranean with typical Uruguay dishes like Calamari Rings, pan sautÃ©ed miniature shrimp, and of course mussels in white wine. âOur mussels are literally as fresh as possible â they are caught every day by our fisherman. He brings them to us and we cook them immediately.â A favorite of the lunch menu is the Gravlax sandwich - cured salmon cooked to a texture like Prosciutto, with cream cheese and lemon.
The restaurant closes at the end of the âdayâ (around 6) and re-opens at ten for an intimate dinner crowd, seating only sixty. The dinner menu is customized, an original cuisine invented by the chef. âI gave up trying to specify one âstyleâ or another. I like to cook âcuisine du MarchÃ©â, or âwhatever is freshâ. If I donât like the products that day, I will change the menu to something more perfectâ he elucidates. Toso has been cooking for the last 22 years; the cuisine he has perfected is a mixture of his favorite tastes, spices, and techniques from his studies in New York at the CIA and Switzerland at Ecole Hotelier de Laussanne, work in Paris, travels to Asia and India, influences from Italy, and exploring South America the past ten years. âMy favorite food was in Peru, they have the most exquisite cuisine I have ever tasted in my life, itâs fresh and sophisticatedâ, he proclaims.
ACQUA BEACH CLUBâs dinner menu has already received rave reviews, with favorites like the cold Avacado soup appetizer with orange juice and Uruguayan caviar (âjust as good as Russian caviarâ), Jumbo Thai shrimp with coconut milk, and a pork entrÃ©e derived from the neck of the animal (âvery fatty, simply amazingâ), cooked for six hours until the fat is caramelized, then treated with a mixture of honey, mustard, smoked paprika, sesame seed oil, and drops of smoked essence for perfume. What may be most unique about Tosoâs cuisine is the use of various teas (such as the Red Tuna with Smokey Earl Gray), thanks to his wife Ines Berton; creator of âTealosophyâ and one of the only tea perfumers in the world. âDiscovering tea for cooking is like a painter finding new colors; it has enhanced everything I do and thought I knewâ.
The backdrop for this superior establishment is the magnificent ACQUA, a breathtaking 34-unit structure, soon to become the most exclusive and unique real estate development in Punta del Este. With units ranging between 3,000 and 16,000 square feet, and private swimming pools of up to 1,000 square feet, this project truly is an architectural marvel. In fact, Acqua was recently awarded the Most Attractive International Project from both SIMA and FIABCI. Overlooking the ocean and steps away from Puntaâs pristine beaches, Acqua will offer style, convenience, security, and superior amenities like private elevators, wine cellars, and state of the art gym and spa.
FOR MORE INFORMATION: Go to http://www.acqua.com.uy or call (598) 98 852 409 PRESS INQUIRIES: email firstname.lastname@example.org or call 305-856-1981 x314. Press release distribution by PressReleasePoint(http://www.pressreleasepoint.com/).