Rancho Santana and its fawned-over, fresh, fine dining restaurant, La Finca y el Mar, are looking forward to welcoming Chef Sam Talbot for their next installment of A Culinary Weekend. The event series launched as an informal and intimate gathering of foodies from near and far to reap the tasty benefits while a Michelin star or James Beard caliber chef is introduced to the Southwest Pacific.
Just last September, Angie Mar of New York’s The Beatrice Inn took a stab at Nicaraguan fare with a bit of her own flare. Over three days, the Chopped Grill Masters Champion – known best for her mastery of meaty treats like her dry aged burger, a milk braised pork shoulder, and her signature oxtail – indulged guests with spitfire pig roast, shared some of her secrets and skills in a demonstration, and produced a five course formal affair for her grand finale.
For his three day fête, Talbot plans to take a very different approach which should be no surprise to those that have followed his career from Top Chef to Surf Lodge, from Imperial No. Nine to his current kitchen at Pig + Poet.
With a resume that includes Chef, Author, Philanthropist, Model, and Television Personality, his energy is impressive but also infectious. Though his schedule of events for the weekend is still coming together, all of Sam’s ideas [and he has a lot of them, including a private fishing trip, and beach party to follow] – involve interaction with his guests. Rancho Santana Food & Beverage Director, Brian Block says Talbot is adamant about curating each of his events in a way that will truly touch people, whether that means showing them a good time with incredible food and drink, or changing the way they look at food and nourishment.
Diagnosed at a young age with Type 1 Diabetes, Sam has a unique perspective on how to properly feed and nourish the body which has become the driving force in all of his projects and has put him at the forefront of the sustainable living movement. He and his foundation BEYOND TYPE 1, a non-profit organization focusing on inspiring the Diabetic community which has a growing presence in Central America, have also scheduled a visit with a local children’s organization to spread awareness about diabetes and to help educate young people on the connection between the way we eat and the way we live.
And despite this being his first visit to Nicaragua, Block has a hunch that Chef Talbot will feel right at home.
“What excites us most about this Culinary Weekend and collaborating with Sam is our shared passion, excitement and appreciation for food and life, and their undeniable impact on one another. He just wants to make some good friends, and great food, do some good, and have a lot of fun in the process. It’s a simple plan, and just our style.”