Well the 14th Annual "Sabor Latino" James Beard Awards are over. It's funny, so many weeks go into planning this amazing culinary collection of cultures, personalities and food and then the big day arrives and it's over in 4 hours.

Several of my friends from the industry came to assist me. Thanks guys!!!!

I was so impressed with the staff at the Marriot Marquis. Very pleasant and very helpful

The reception room was absolutely beautiful. What was really great was that my station was situated right in front of the entrance. Meaning a lot of people in a short time would be surrounding my station to eat.

The moment that the doors opened, a huge wave of people came running into the room. It happened just as I imagined it would. We were prepared to serve 1,200 people for the night.

I served a Chilean Sea Scallop Ceviche, Sea Urchin Roe, and Chilean Papaya Relish, with Pisco Sour Gelée.

I am very happy that a new relationship has been formed between Pro Chile and I. Click here to view an article that ProChile Posted on their website (it is in Spanish).

I must also give a very special thanks to my dear friend Denic Catalan, owner of Pomaire Restaurant (it is the only Chilean restaurant in New York City).

Denic always takes the time from his very busy schedule to share his knowledge with me.

Gracias Denic!

You can view more pictures of the reception here.

- Erio

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