Taste Zacapa’s the Art of Slow
Kevin Fehling’s luscious Mayan-inspired dessert
What is better than sharing a huge dinner feast with a group of likeminded epicureans? How about attending an unforgettable slow dining experience, prepared by some of the world’s most prolific culinary minds in the misty highlands of Guatemala? This is exactly what recently happened at the Art of Slow summit, held in the vibrant city of Quetzaltenango – home to Ron Zacapa premium rum. Eight chefs, hailing from all parts of the world, were invited to translate the brand’s philosophy into a unique 8-course-menu using only local products, including Ron Zacapa rum and one particular ingredient from their respective home countries.
Bringing both an undisputed eye for culinary craftsmanship and a distinct cosmopolitan attitude to the table, German chef Kevin Fehling was an obvious choice. Fehling cut his teeth travelling the globe as a chef on the cruise ship MS Europa, and worked in a number of high profile restaurants before eventually starting a venture of his own – and a rather successful one, to say the least. Last year saw the opening of Fehling’s Hamburg-based restaurant The Table. His trademark style, which fuses classic recipes with exotic ingredients, seems to strike a chord within the culinary community. Despite being open for a mere three months, The Table was awarded three out of three Michelin Stars in November 2015.
Inspired by Guatamela’s Mayan heritage, Fehling skillfully combined Ron Zacapa rum, aromatic chocolate, Avocado, Tomatillos, and Einkorn – the oldest domesticated wheat variety – into a luscious dessert. While the Ron Zacapa Summit was a once in a lifetime event and – unfortunately – reserved for a carefully chosen few, Kevin Fehling and Ron Zacapa have decided to share a special dessert with you. Just follow the below link to find Kevin Fehling’s recipe for a boozy rum ganache with avocado mousse and tomatillo compote.
Published on April 23, 2016