HAVANA (February 28, 2013)--A team of Croatian chefs at the Cuban Cigar Festival whipped up a pungent meal that infuses the flavor of tobacco leaf into baked stone bass filets, bread and butter, a rich demi-glace sauce, even ice cream.
The result was a tangy heat that one taster likened to ancho chili powder, and a powerful finish with all the nicotine kick of a chubby Montecristo cigar.
Grgur Baksic, the owner and executive chef of the Gastronomadi dinner club in Zagreb, led Thursday's demonstration before a standing-room-only crowd of aficionados as part of Havana's 15th annual Cigar Festival.
It's a six-day bash that attracts hundreds of cigar sophisticates from around the world and culminates Saturday with a nighttime gala and auction of humidors worth hundreds of thousands of dollars.
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