Posted on Feb 27, 2013 in Hiroko's Blog

From time to time I crave for Rei’s meal, so during our stay last weekend in Upstate we went to Panzur in Tivoli, Dutchess County, NYC, to try more of his creative dishes. Rei Peraza, the owner- chef and graduate of CIA, run a spacious, but cozy-feeling Spanish style Tapas bar restaurant with his wife, Kim. Rei describes his food at his restaurant site (www.panzur.com) as; “Our food is best described as “Spanish Gastro Pub” with an intense respect for Old World flavors and techniques. Our menus evolve seasonally and focus on small plates, snacks, charcuterie and cheeses. We believe in supporting the local food economy and work extensively with local farms and purveyors who are dedicated to natural and organic practices while maintaining the highest of standards in regards to the products we use.”

Here are the dishes which we enjoyed.

Olives and piparras: olives are draped in smoky pimenton and olive oil, orange and rosemary

“Buffalo” pig ears – Super Ball favorite Baffalo wings transformed into playful pig ear version. Piquillo and Fresno pepper in the sauce and pickled cerely and Valdeon(cheese) upgraded the dish. Crunchiness added by the pig ear was unique and superb.

Raw oyster – This simple dish has many components. Nothing of them interferes each other. All helps to elevate the natural flavor of the oyster.

Po-boy – Rei’s Po-boy consists of brioche bun, golden- fried oysters, fennel juice, bacon gel, pollen, dehydrated bacon and preserved lemon. It was Oh-boy delicious creation.

Apple pie cured foie gras torchon – rich foie gras was paired with apple in Rei’s creative ways: sour apple tartar, raw apple gel, apple gastrique, apple pie powder. You have to try it by yourself to fine out what a magical job is done to the foie gras.

Roasted red beets – every chefs today cut beets into neat diced shapes in his/her salad dish. Rei slices it into disks. When this dish was served in front of us it reminded me of a paintings done by a famous Spanish painter. Colorful, bold, amusing but yet sensitive presentation. Hibiscus vinaigrette, Sicilian pistachio, blood orange, kumquat mustard and hibiscus salt produced depth of flavor in this beautiful dish.

Crispy pig belly – Amantillado (sherry), black fermented garlic, saffron-sour orange poached oyster.

Chocolate-olive terrine – the dessert Thank you, Rei and Kim for a wonderful meal.