The ninth of December 2020 was a most enjoyable celebration of Chef Michael Wagner's culinary wizardry, as he and his two assistants, Mariano and David, prepared tapas and a champagne seafood paella dinner for approximately fifteen guests at my home.
Long before I arose from my night of slumber, Chef Michael arrived early in the morning to deliver all of the food needed for preparation as well as the grill for the cooking of the paella. Michael, as his two assistants began preparing the creation of the tapas, would return later to explain and demonstrate the step-by-step process of his paella preparation to the guests, after they arrived and feasted on the tapas.
Tapas Preparation
David, below, cuts the meat to be used in the tapas.
Mariano sautés the garlic.
Below, the tapa begins to take form.
Mathias Rios is one of the two brothers living with me to practice their English and I my Spanish. Simultaneously, they also use my Internet for their classes on Zoom, while the schools are closed in Cuenca due to the Covid. Mathias is smacking his lips; waiting with anticipation to make his way through the tapas, as the finishing touches are added and soon to be served to our guests hot from the oven.
Four tapas were prepared, and beyond a doubt, they were the best tapas I ever enjoyed either in Cuenca, the United States, or in Spain. Generally, I find tapas to be skimpy on toppings and fillings, and expensive, dry, or offering little in the way of a taste worth savoring. The one exception was in Barcelona, where one tapas bar served great tapas, and they also cost me a fortune. Michael's tapas were quite large, and could have been a meal in themselves. Everybody commented on how superb the tapas were. Michael made me a believer in how good tapas are when prepared properly and lovingly by chefs who value quality and artistry.
Below is a photo of Sherry Nadeau, Mike Jones, Betty Jones, and Nancy Kuehne as they enjoy conversation while beginning their trek into the world of tapas--Michael Wagner style.
Maria Rosa and her son, Esteban Rios, the younger brother of Mathias Rios, as they both enjoy the tapas.
Below is the youngest Rios brother, Andres, who is enjoying his tapas while watching cartoons. Rios means rivers in Spanish. There are four rivers running through Cuenca like the Rio Tomebamba, which is the river only a short block from me. The brothers claim that the four rivers are their primos or cousins.
Below are good friends Mike and Betty Jones with yours truly.Friends Loren Kuehne, Jerry Ramos, and Sherri Nadeau
Below eight year old Andres, who is destined to be a favorite with the girls.
Also in attendance were friends Daniela Valez and her son, David.
I could not get the photo below to color properly. David's hair kept coming out blue. I was amazed that the best photo composition of Daniela and David came out in black and white--a great photo of a mother and her teen son.
Michael Wagner and the Paella Preparation
After our indulgence in the tapas, time for further conversation, and the arrival of Michael; we were ready for his presentation of how he prepares his Paella step by step. Michael brought his own grill with him, which can vary in sizes dependent upon the number of people for whom he is cooking.
Michael is a true showman, who immensely enjoys cooking, and always shares his enthusiasm in his demonstrations.
Michael starts with his base of oils, green and red peppers, onions, and garlic. He explains the various spices and sauces he uses, the addition of champagne, and how they each add a variety of flavors that soon blend into a tantalizing, savoring sauce that permeates the seafood and sears in the taste.
Eventually, the bountiful langostinos (large prawns) are added, along with camarones (shrimp), calamares (squid), and the almejas (clams).
Maria Rosa and Chef Michael
Mike and Jim contributing our two cents worth.
Guests gather around to pickup points on Michael's cooking preparation.
The sight of the prepared skillet below was just mouth-watering, and a work of art to the eye.
Mathias, our food critic gives his seal of approval to Michael and David for an excellent outcome. While Michael can take full pride in a preparation more than well done with a thumbs up.
Truly a meal fit for a king.
Below Mike Jones and Esteban waiting to be served.
Below is David, Daniela, and Jim enjoying the paella.
Esteban and Sherry's Birthday Celebration
Michael also made the cake for our dessert and birthday celebration, although the birthday party was a surprise for Esteban's fourteenth birthday, we made sure that the cake would be made to Esteban's specifications, as Michael can make any cake or torta and postres (pastries) as desired. The cake required chocolate, strawberries, whipped cream, and Michael's surprise of raspberries.
In the photo below, Mariano adds the finishing touches. If you are a chocoholic, this cake is to absolutely die for. It was chocolate decadency at its zenith. Very rich, fabulously moist, made with four different types of high quality chocolate including chocolate ganache. The raspberries between the layers were a welcomed surprise, and complemented the moisture of the cake and set its flavor off beautifully.
As I recall, this was a four layer cake. Luckily, for me I discovered that after everybody left for the evening; in the refrigerator there were two layers left over without the frosting, and only Mathias and Esteban to help me eat it. The chocolate cake by itself was sooo incredibly good! Michael was so considerate.
Birthday boy, Esteban, better known as "Joven Chevere" (Mister Cool)
Below is "Joven Chevere" with his very proud mother, Maria Rosa.
I finally remembered to sport my Panama hat. All of which have always been designed and created in Ecuador. Teddy Roosevelt made the hats popular, which at the time were bought in Panama, and the name stuck. While "chevere" means 'cool' in Ecuatoriano español. Señor Mola, believe it or not, means Mr. Cool in the Castilian Spanish of Spain. Thanks to everybody there, it was a cool party.
Sherry, my neighbor, also had her birthday that day. While Esteban was turning fourteen, Sherry was enjoying her sweet sixteen birthday.
Michael led us in a rousing Happy Birthday chorus for our two stars, and Sherry left it to Esteban to blow out the candles. Esteban learned quickly that is was no easy task as the candles kept reigniting.
Michael also did the honors of cutting the cake. As demonstrated by Loren and Nancy, whip cream was a must as well, as if the cake wasn't rich enough.
Below, while enjoying the cake, in the back behind Jerry, one can see Mathias playing the guitar as background music to entertain us. As long as I live, I will always associate 'Bello Ciao' with the Rios brothers.
Old my goodness! Whose piece of cake is that, and the whipped cream hasn't been added yet?!?!
All and all, it was a memorable evening with great friends enjoying and indulging in Michael Wagner's extraordinary skills and experience as a master chef, which made for a wonderful time and a extraordinary meal. Cuenca is so very lucky to be blessed with Michael and his superb talents.
Michael Wagner
Chef Michael also offers cooking classes for up to ten people, either in your home or in his culinary kitchen.He also offers catering for all kinds of celebrations--large and small.
Michael's Contact:
+(593) 099 946 6241
Michael's Email:
michaelwagner77@hotmail.com
Michael's Restaurant: Restaurante Rancho Alegre
It is of typical Ecuadorian meals and almuerzos.
Address: In middle of Panamericana sur, 15 minutes from the center of the city of Cuenca, Ecuador.
English:
Spanish:
