Wilo Hosts Own TV Show at Fox Latino

SABORES DE ENSUEÑO con Wilo Benet”

SAN JUAN, PR (May 24, 2010)– Foodies Rejoice! Tuesday, June 1 at 8:30m will be the premier of the renowned chef Wilo Benet’s new TV Show dubbed “SABORES DE ENSUEÑO con Wilo Benet”, in Utilísima Channel FOX Latino. The show is based on recipes of his best-seller “Puerto Rico True Flavors”. With an audience of 11 million people from Mexico to Argentina, including the United States, the show can be viewed in Puerto Rico in Onelink (Channel 171), on Direct TV (Channel 234) and in Dish TV.

Late last year Benet flew to Buenos Aires, where the Utilísima studios are located, and filmed 14 programs where he masterfully prepares 2 recipes in 25 minutes for each program for the TV audiences to enjoy. “The program is designed for housewives and cooking enthusiasts that want to learn how to cook delicious, easy, fast and low budget recipes,” commented the talented chef. “My goal is to take a little piece of Puerto Rico and sprinkle it around the world, with a lot of pride!” he concluded.

[View with PicLens]

“SABORES DE ENSUEÑO con Wilo Benet” does not only revolve around the kitchen world… Benet’s passions found a place to merge perfectly: Gastronomy, Photography and Music. “I wanted to showcase, via my photography, art pieces of Gastronomic Impressionism, which I built based on the ingredients of each recipe,” Benet expressed.

Amongst the typical Puerto Rican recipes Benet skillfully showed how to prepare are Tostones, Arañitas, Mofongo de Plátano, Mofongo de Yuca, Asopao de Pollo, Piñón, Carne Frita, Fricasé de Pollo, Chillo Frito, Serenata de Bacalao, Arroz con Pollo and Arroz con Longaniza.

SCHEDULE

The first show will air on Tuesday, June 1 at 8:30am and a program will premiere for the following 13 weeks.

Weekly repetitions:

MONDAY

• 2:30 AM

TUESDAY

• 8:30 AM
• 2:30 PM
• 1:30 AM
• 7:30 AM

WEDNESDAY

• 1:30 PM
• 7:30 PM
• 2:30 AM

THURSDAY

• 8:30 AM
• 2:30 PM
• 10:30 PM

FRIDAY

• 3:30 AM

SATURDAY

• 11:30 AM
• 10:00 PM

SUNDAY

• 10:00 AM
• 5:30 PM

Wilo Benet is the chef and owner of Pikayo, celebrating its 20th anniversary this year, Payá and Varita. In May 2009, Benet stepped into the wine world with his DOBLEÚ wine, 100% Tempranillo grapes. In 2007, he launched his cookbook, “Puerto Rico True Flavors”, offering more than 100 recipes, complimented by exceptional photography, inviting readers to follow his culinary journey. This best-seller was followed by his translation in Spanish, “Puerto Rico Sabor Criollo”.

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Manjares Magazine

Clippings from Manjares Magazine, March 2010

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El Nuevo Día: Cocina en dos pasos

02 Mayo 2010

Con eso en mente, Wilo Benet diseña un espacio y lo estrena con chocolate. Mira los vídeos

Por Eileen Rivera Esquilín / erivera1@elnuevodia.com

http://www.elnuevodia.com/cocinaendospasos-696158.html

Cuando estudió cocina aprendió la importancia de que el flujo de trabajo no se interrumpiera. Que su diseño permitiera que pudieras poner la compra en un lugar cerca de la puerta, que de ahí pudieras guardarla en las diferentes áreas de ‘storage’, que haya mucho espacio de ‘counter’ y que la estufa, nevera y fregadero estuviesen ubicados formando un triángulo. Abrir nota completa

Oceandrive: Pikayo, 20 años en ascenso

Abril – Mayo, 2010

Pikayo - Oceandrive

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New York Times: Last-Minute Winter Getaways (Pikayo)

“Or drop your bags in Condado, at the newly mod Conrad San Juan Condado Plaza (866-317-8934; condadoplaza.com). Rooms start at $199, and through March 31 guests booking the Winter Escapes Package for a two-night stay get breakfast for two, plus a $50 resort credit. It can go toward a meal at the homegrown celebrity chef Wilo Benet’s Pikayo, which recently relocated to the hotel and has been luring diners to its communal table for lobster empanadas and bay scallop ceviche.”

Read the full article at  http://www.nytimes.com/2010/02/28/travel/28getaways.html

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For reviewer-praised, upscale San Juan dining, follow the foodies to Pikayo, a modern masterpiece in the Conrad San Juan Condado Plaza. Chef Wilo Benet invokes his Culinary Institute of America degree, his keep photographer’s eye and his inventor’s urge to mastermind dazzling, delectable dishes.

We’re talking empanadilla turnovers with truffle mojito sauce, risotto with chicharron (pork cracklings), and a saffron-dusted update of the beloved local dish, mofongo, more or less a Puerto Rican matzoh ball made from green plantains and pork. Benet tops his mofongo with a fat shrimp and lavishes it with saffron broth. (Varita, Benet’s other eatery in the hotel, serves more traditional Puerto Rican dishes.) Abrir nota completa

A Caribbean feast for ‘locavores’

There’s something in the human soul that loves just about anything deep-fried. So, despite concerns about my girth, I couldn’t resist the sizzling tostones (plantain chips) served at Paya–loosely translated, the name means “go there” — a casual restaurant in Guaynabo, Puerto Rico. I wasn’t sure about the dip, though. “It’s made of corned-beef hash,” said our host, celebrity chef Wilo Benet. Yes, that’s the processed stuff that comes in a tin. Abrir nota completa