Rancho de Caldera/Seasonal Changes

Reply to: Gina, Rancho de Caldera <gina@ranchodecaldera.com>

Saludos from Chef Craig:

I've been involved as the Chef of Madre Tierra for just over three years now and finally I feel that my supply lines of quality ingredients are in place and dependable.  I continue to be amazed at how difficult it is to deliver a quality product to our guests under the conditions that the tropics and Panama present.   Not only do things spoil very quickly in this environment but the content of products is so elusive.  It has taken time and much patience to meet farmers and find those whom I trust to deliver a product that is healthy and well-treated.  This has been an unexpected and sometimes frustrating education as I discover how difficult it is to produce things healthfully like a simple tomato.

I pride myself on the integrity that goes into each of our dishes and use only the best ingredients available to me.  We import all our spices from organic sources in the US.  Our pasta is made from scratch using eggs from our hens, our lamb is raised here at Rancho de Caldera where I oversee the aging and processing and most of our produce and salad mix is either raised on site or sourced locally.  Ron Miller raises our chicken responsibly for us in David.  Our bread is made for us by Richard Meyer and his crew at Sugar and Spice.  And our very special Ibis Pale Ale is brewed so beautifully by Price Bennett of Boquete Brewing Company.  All of this running around is what we go through in order to maintain quality.  I wish it were as simple as making a phone call and having a truck back up to my kitchen once a week but I'm afraid that day is many, many years off.

I've decided to change our evening prix fixe from 3-courses to 5-courses. This makes things more interesting for the diner by increasing the sensory input in terms of tastes and textures. As usual it will change each night depending on what's available and what strikes me.  Few of you ever get the chance to join us for dinner, which really is a sublime experience in our dining room, and it is my hope that this change will make you curious enough to make the drive.  Additionally, our lunch menu will change next week.

I know I'm repeating myself when I say "thank you for your support", but it really is true.  Although I don't hear too many complaints about our menu prices, I know its out there and that there are some who just aren't willing to pay for the care, quality, knowledge and skill that goes into my food.  That's fine, but for those of you that DO care, I can't thank you enough for helping to keep this slice of heaven alive.

As we move into the Green Season we will be making some additional changes beginning this Sunday May 20th.

Hours:

Lunch:   Wednesday - Monday 11:30am-2:30pm, a la carte menu
Brunch:  1st Sunday of every month, 10:30am-2:30pm
Dinner:  Wednesday - Monday, 6:30pm only, 5-course prix fixe menu, reservations required by 2pm
Closed:  Tuesday

Menu:

Attached you will find a copy of our new lunch menu which will feature our estate grown lamb.
For Dinner we have switched from a 3-course prix fixe to a 5-coure prix fixe for $30 that changes nightly (not including tax and gratuity)

Cheers,
Chef Craig

Madre Tierra Reservations:  6604-9028

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Rancho de Caldera
gina@ranchodecaldera.com
www.ranchodecaldera.com
R de C Office phone: 011 (507) 772-8040
Toll Free from the US: 1-877-810-0898
Panama cell 011 (507) 6612-2147
Skype: 216-220-0192 or user name: ginamccall

Rancho de Caldera, a Siesta for your Soul

Recent Articles/Reviews of Rancho de Caldera

Newsroom Panama, Nov. 19, 2009 (http://www.newsroompanama.com/travel/panama-travel/552-a-rancho-siesta-for-the-soul)

Boquete Guide, Sep. 13, 2009 (http://www.boqueteguide.com/?p=4427)

The Visitor, Aug. 7, 2009 (http://www.focuspublicationsint.com/New_Site/Visitor15-32/sixth.html)

Trip Advisor Reviews (http://www.tripadvisor.com/Search?q=rancho+de+caldera&sub-search=Go)

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