In our appointed roles as food tasters for the discerning, who have chosen The Oaks as their Costa Rica home away from home, Rox and I had the pleasure of in-condominium professional dining provided by Chef Miguel Angel Guerrero, proprietor of Tres Mangos Bed and Breakfast in Playa Avellanas. Originally from Argentina, Chef Miguel earned his cooking chops at the Culinary Institute of America, with six years in New York, then as a pastry chef in Chantilly and Gerona, and finally as a head chef in South Beach. He then dropped out of the rat race, and washed up pleasingly close to The Oaks.

Thanks to Alejandro Amador (ask Alejandro what his last name means), who works with us as concierge at The Oaks, we met Chef Miguel a month ago. We engaged his services on behalf of Renee, who was coming down this week from Los Angeles for an extended visit. Unfortunately, a sudden business opportunity sidetracked her, so Rox and I stepped into the breach.

Wednesday morning, Chef Miguel hitched a ride with Alejandro to The Oaks, bringing his cooking utensils. After a brief consultation, he left to go shopping at AutoMercado, and returned at 11:00. Two hours later, we had our first in-home Costa Rica gourmet experience, vegetarian, as requested. The presentation was in the Gerona style of tapas, but with an Italian accent.

The first plate was a four layer lasagna dish, with layers of soy meat, white beans, fresh tomatoes and scallions, and mozzarella and ricotta cheese. The second plate was a salad of fresh tomatoes with scallions, olive oil and white balsamic vinegar. The third plate was a Mediterranean stuffed zucchini with soy meat, mozzarella cheese and oregano. On the side were home fried chips in olive oil, resembling gourmet potato chips, but better, and steamed Brussels sprouts with a touch of olive oil. The fourth plate was celery stuffed with soft brie cheese and seasoned with rosemary, thyme and black pepper. All were outstanding.