submitted by Annette Hellmer; photos by Charles McLimans & Steve Wallman
Chef Tory Miller’s latest restaurant, Estrellon, opened its doors to the Culinary Arts Fellowship on Monday April 23rd. Nearly 40 Rotarians enjoyed an array of Spanish-influenced dishes made with an abundance of locally-sourced ingredients accented by delicacies imported from Spain.
The restaurant is stylish and sophisticated with a white interior and dark exposed beams. The open kitchen allows guests to watch as the chefs masterfully prepare the food.
Chef Miller was unable to join us because he and his wife are expecting a new baby imminently. Not to worry…the rest of the Estrellon team, led by Executive Sous Chef Kyle Thomas, had things covered. The preparation and presentation of our meal was flawless. We enjoyed a wide assortment of tapas, all of which were served family-style.
Words cannot do the flavors justice. The feast included tastings of 4 flavorful small plates, 5 delicious large plates, 2 varieties of Paella, and was capped off by the restaurant’s signature Basque cake. The flavors ranged from delicate to bold, from simple to complex. The meal, which featured twelve separate dishes in total, was downright amazing.
Thank you to Glenda Noel-Ney and Loretta Himmelsbach who planned this great event. We hope to see even more Rotarians join us for the next outing!
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