Sodexho sizzles

Sodexho’s executive chef for their Global Chef Program visits Portland State this week to dazzle students, faculty and staff with his culinary prowess.

On Wednesday, Joaquin Suarez prepares dishes from his native Colombia in the Ondine dining hall.

Try ajiaco santafereno, a creamy soup prepared with three types of potatoes, chicken, corn, capers and avocado.

Pescado coste퀌�o features fried fish with coconut rice, fried plantains and a creole sauce.

Flamb퀌�ed bananas finish off the meal. Set aflame with brandy and kissed with cream, this alone will be worth a special trip.

On Friday, head over to LV’s Uptown for live jazz and a special Colombian menu prepared by Suarez. Greta Metassa will be performing as part of the Portland Jazz Festival.

Try his ceviche, a lime juice-marinated mixture of fish and vegetables over sweet lettuce.

Coctel de langostino is a shrimp cocktail, marinated in lime and tangerine juices.

Entr퀌�es include chicken breast marinated in passion fruit juice and a divine sounding beef tenderloin wrapped in salt and served with avocado and a special potato pur퀌�e.

Suarez attended the Culinary Institute of America, and has worked in hotels and restaurants in the United States, Peru and his native Colombia. This is the first time Sodexho has welcomed a chef from the Global Chef Program.