Tucson Chefs on a Global Stage in Macau, China

Chef Erika Bostik and Chef Devon Sanner with the Paraty, Brazil Delegation in Macau, China

3 /19 /19 - Erik Stanford

Mise En Place - Chef Erika gets ready to prepare prickly pear marinated scallops at International Gastronomy Forum

Tucson City of Gastronomy sent Chefs Erika Bostick (Seis Kitchen) and Devon Sanner (The Carriage House) along with Felipe Garcia (Visit Tucson) to Macao, China to represent Tucson in the International Gastronomy Forum 2019 in January. Erika presented on the main stage, cooking for chefs from our sister cities of gastronomy from around the world! We asked our Tucson delegation to share photos and anecdotes from their trip to the other side of the world!

Chef Erika’s dish Prickly Pear and Lime Marinated Scallops Crudo with Tomatillo and Maize Salad, Pickled Cholla Bud, Radish and Chiltepin

Chef Erika Bostick
“As is my nature, I went into this experience with an open heart and mind, without any real expectations and allowed myself to be moved by the people and surroundings in the moment. When we arrived Hong Kong I knew this was going to be an unforgettable adventure, but I couldn’t have prepared for how much my soul was nourished by the experience. 

For pleasures of the senses, Macau did not disappoint; from Buddhist temples overgrown with tropical plants and romantic Portuguese architecture to avant-garde opulent casino resorts, Michelin starred cuisine and mouth watering street food, produce and seafood markets brimming with live fish butchered to order.  Add to this inspiring backdrop the experience of befriending an incredible group of international chefs and delegates passionate about food and culture...it was truly like a living dream. 

Devon and Felipe were the most amazing and gracious travel companions. We had so much fun, they were both up for anything and their adventurous palates made eating new foods (such as the infamous durian fruit) so much more fun. They both love life and people, and so with them I could come out from behind my more naturally shy nature and enjoy this experience even more. 

The biggest take away from this experience is that we become richer, more empathetic, wiser and better when we experience and share the cultural treasures of other places. Chefs and lovers of food can do much on this front. As ambassadors for cuisine, we have the opportunity to give to others not just sustenance on the most basic level but also to share the stories of our cultural past and present. I was both humbled and honored to have been one of the many amazing people participating in this gastronomic exchange in Macau. “

Tucson chefs exploring the markets of Macau, China

Felipe Garcia (Visit Tucson)
Invited by the Macau City of Gastronomy, Tucson participated in the International Gastronomy Forum 2019. As part of the forum, chef Erika Bostick from Seis Kitchen and Devon Sanner from the Carriage House, not only presents a great dish, but were also able to collaborate with other chefs from Spain, Turkey, Mexico, China, South Korea, Brazil, Sweden, Norway and many other countries. Erika created a dish that represented our region, scallops on top of a green salsa with hominy and thickened with masa. The scallops were marinated on prickly pear juice and lime, and served with pickled cholla buds, radishes and some crushed chiltepin. Erika practiced many times at home and at the Carriage House with Devon to prepare this outstanding dish. 

Even though we knew that Hong Kong and Macau have many fresh ingredients, we had to ship the cholla buds, prickly pear juice, masa, chiltepines and a few other ingredients. To our misfortune, our shipment did not arrive, so thinking fast we went to the Embassy of Mexico in Hong Kong and several members of the Embassy brainstormed of where to purchase some of the ingredients. We scrambled throughout Hong Kong, visiting the recommended stores and markets, and we were able to find some of the ingredients (of course, no cholla buds). Thanks to the skills of Erika and Devon (and some chiltepines in our suitcase) we were able to present a great dish. At the end of the presentation, Sara Smeds Bjerlo from Ostersund, Sweden, asked if she could have one chiltepin. To her fortune, we had some extra ones to spice things up in Sweden.

Chef Devon Sanner the volunteer prep cook

Erika and Devon teaching for ingredients in Macau’s markets