January 18, 2016 (Cap Cana, Punta Cana, Dominican Republic) – The renowned American chef Patrick O’Connell of The Inn at Little Washington in Washington made his way south to participate in a exclusive Culinary Weekends at Eden Roc at Cap Cana, as part of a Relais & Chateuax chef-exchange program.
Chef Patrick O’Connell and Chef Re Fraschini joinied in the kitchen at Eden Roc at Cap Cana’s signature restaurant, Mediterraneo. O’Connell relies on the basics of French cooking, but he is also interested in traditional american cuisine ingredients in his kitchen. With innovative style dishes such as chilled lobster napoleon with pommes anna and white gazpacho, Pistachio-Crusted lamb chops on Farro risotto with gingered carrot sauce were some of the dishes severed by Chef O’Connell and Chef Re Fraschini.
About Chef Self-taught Chef Patrick O’Connell pioneered refined, regional cuisine in the countryside of Virginia, first aligning with local farmers and artisanal producers nearly four decades ago when nothing but milk was delivered to the tiny town of “Little” Washington. He opened The Inn at Little Washington in a former garage in 1978 and quickly evolved it into an international culinary shrine – as well as an inspirational American success story. Sometimes referred to as “the Pope of American Cuisine,” O’Connell’s goal is to restore and heal people through preparation and presentation of his food. His menu constantly changes along with the seasons and his many moods. In 2015, Forbes Travel Guide awarded The Inn at Little Washington’s restaurant Five Stars for the 24th year in a row.