Wednesday, 08 July 2015 11:05

Spanish omelette paysanne

Published in Main course
Wednesday, 08 July 2015 08:49

Mountain style cod

Published in First course
Wednesday, 08 July 2015 08:43

Beans and pork stew

Published in Main course

The Spanish Wine Cellar 2012 trade show, a promotional event of Spanish wines in the US organized by the Spanish Institute for Foreign Trade (ICEX) in association with the Trade Commission of New York and the Chamber of Commerce of Valladolid will be held in New York and San Francisco on the 17 and 19 of April, respectively. 

The event, addressed to wine producers and marketers seeking to access or increase their presence  in the US market, will gather a total 45 Spanish wineries from different production areas. The promotional activities scheduled for the show include an informative seminar so that Spanish wine professionals can build knowledge on the industry sector in the United States as well as get familiar with the competition in the business through a visit to the main distribution channels. The ultimate purpose of the event is to help businesses establish commercial contacts with local companies in the area of imports, distribution and retail trade expected to attend the fair.

For more information on the event, please visit www.spanishwinecellar.com.

Published in News

Spanish chef José Pizarro, owner of critically acclaimed "Tapas Brindisa" in London and the writer of three successful cooking books, will soon launch the UK's first Cava bar just a few blocks away. 
The new restaurant ”Pizarro”, located just a few blocks away from Brindisa will open in late October 2011. The menu will feature traditional Spanish dishes. ‘It’s going to be a true Spanish restaurant with soups and stews. We don’t just eat tapas and paella in Spain!’ said Pizarro in a recent interview.
However, "Pizarro" won’t be just another Spanish restaurant in central London. It will specialize in Cava. ‘I’m sick of people saying Cava is no good. We are used to drinking very good Cavas in Spain but they are not well known in export markets” added Pizarro. It certainly sounds like a promising, innovative idea. 

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If you enjoy and appreciate the exquisite taste and complex textures of fine cuisine and you are planning to be in Madrid these days, Millesime” is definitely an event not to be missed. 
Celebrated from October 19 through October 21, the annual event will be held at the Pipa Pavilion in Casa de Campo, a unique Exhibition Center with 47,000 m2 of open air space and 40,000m² of indoor space located in the heart of sunny Casa de Campo, a large park only five minutes’ walk from emblematic Plaza de España.
For three days in row, it will bring together professionals from the restaurant and catering industry, renowned sommeliers, cuisine and art enthusiasts and some of the most influential Spanish chefs in today's fine-dining scene. 
This year's featured chefs include popular names such as Martín Berasetegui, Paco Morales, Joan Roca, Nacho Manzano, Paco Roncero, and Pepe Solla, just to name a few. They will be the expert hands behind the menus served those days and will take visitors on an exciting culinary adventure through live food demonstrations and didactic workshops.
The event is expected to catch as much attention as previous editions, which gathered an average of 5,000 visitors and catered as many as 1,500 guests a day.

For more information, visit http://www.millesimemadrid.com

Published in News

Under the title “The purple gold of La Mancha” the Wall Street Journal has dedicated an extensive article about Spanish saffron, in particular the one that grows in the fields of Castilla La Mancha, granted Protected Designation of Origin in 2001.

It explains how the Moors, whose influence during the 8th century spread through Iberia and into southern France, are believed to have introduced the saffron crocus into central and southern Spain.

Manchegan saffron differs slightly from other varieties, and is recognized for its unique sweet aroma and vibrant red color. The flowers are picked by hand, the stigmas removed by fingernail and then quickly dried over a heat source like charcoal, a method that helps to retain its fiery flavor.

The article offers expert advice on how to recognize authentic saffron from geneticist Jose Antonio Fernandez, professor at the University of Castilla La Mancha. Saffron has long been a valued commodity, and has subsequently "been adulterated for centuries”.

“One way to ensure you are getting genuine saffron is to restrict purchases to a few European regions whose saffron has received protected geographical status from the European Union, and is marked by a seal”. When in doubt, he adds, "the best thing to do is use turmeric or paprika, which are both far preferable to fake or adulterated saffron”

Experts have high expectations on this year's crop in La Mancha, since 2011 has been "remarkable on both the quality and the quantity of plants, unusually high” says Professor Fernandez.

The land of Don Quixote has become so popular for its production of quality saffron that is now a new tourist attraction thanks to the Saffron Rose Festival. The event is held annually in Consuegra, a small town in the northwest of the region and attended by tourists and food lovers from around the world.

To read the full article, click HERE

Published in News

The Michelin Guide Spain & Portugal 2012 has been launched. Every year, the popular guide awards one to three stars to a small percentage of restaurants and hotels of outstanding quality. One star indicates "a very good restaurant in its category," two stars "excellent cooking, worth a detour", and three stars “exceptional cuisine, worth a special journey."

MICHELIN inspectors visit all establishments anonymously, pay their own bills and make their decisions independently. Stars are awarded on a consensus basis according to five criteria that are the same everywhere around the world: product quality, preparation and flavors, the chef's personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu.

This year, five Spanish restaurants were awarded three stars: Akelare and Arzak in San Sebastián, Martín Berasategui in Lasarte-Oria (Guipúzcoa), Sant Pau in Sant Pol de Mar (Barcelona) and El Celler de Can Roca in Gerona. Despite the severe economic crisis Spain is facing, the 2012 edition includes a total of 14 additions (3 new two stars and 11 new one star). “Quality has improved and the true values of Iberian cuisine are reflected more fully than ever on restaurant menus” a Michelin representative has stated on a press release.

The MICHELIN guide Spain & Portugal application for iPhone or iPod Touch will go on sale in March 2012 for €7.99. It offers a complete presentation of each restaurant (including contact details, awards and amenities, opening periods, prices and comments). All you´ll need to do is locate it on a map, and you´ll be able to book a table directly via your iPhone. Then, share your experience with other gourmet dinners.

Published in News
Monday, 23 January 2012 09:42

Gastrofestival arrives in Madrid

For 15 days in a row gastronomy will become the main course of the cultural agenda in the capital city. 

Starting January 23, the festival will pay tribute to the culinary art from multiple perspectives. Over 300 establishments will be involved to cover the vast program, distributed in five areas: Experiencias Sensoriales, Gastrocultura, Madrid Gastronómico, Gastrofashion, Gastrosalud y Enocultura. From menus prepared by international chefs at renowned hotels and restaurants throughout the city to culinary routes and wine tastings, the event will turn Madrid into a great feast for the senses.

On its third edition Gastrofestival introduces some new features. Activities aimed at highlighting the importance to develop healthy eating habits such as nutrition workshops, healthy cooking classes, organic menus in featured restaurants, and sophisticated beauty treatments with fruits, chocolate or spices are some of the most anticipated this  year.

And to probe gastronomy is an art such as painting, design and literature, Gastrofestival Madrid crosses the borders of professional kitchens to offer guided visits to museums, special promos in fashion, as well as a cycle of cinema dedicated to food at the National Film Archive.

Gastrofestival programme:

http://www.esmadrid.com/gastrofestival/index.php/es/ficha/2/programa

Published in News

For a second year in a row the salmantine company Fermin, has been awarded gold in the United States Sofi Awards, by its Iberian smoked pancetta in the category of meats, pâtés and fish, beating the other two finalists, both based in the United States.

This edition of the Sofi Award, awarded annually to drinks and foods from around the world who stand out for their exceptional quality, was hosted by the Spanish chef José Andres, counting with nearly 2,000 aspirants.

"It has been an honor for us to receive such an important international award for the second time” says Santiago Martín, President of Fermín. “It recognizes our constant efforts to always ensure the highest quality in our products as well as to provide our consumers from around the world with the best service” 

Established in 1956, the family owned company who specializes in pork products was the first slaughterhouse in Spain certified to export of Iberian ham to the United States. A few years ago Fermín opened up its own subsidiary company in New York, FERMÍN USA, having chef José Andrés as a partner.


Published in News
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