The Palencia based (Castile-Leon) company, known for its excellent pre-prepared gourmet meats, and renowned Spanish chef José Andrés have joined forces in an interesting gastronomic project that will strengthened the commercial relations between Spain and the United States, the launch of a premium quality Thanksgiving Turkey ready to be eaten after only half an hour in the oven.
"Although we´ve had a similar experience in our country with the Christmas capon, nothing like this has ever been done in the USA”, the Castilian company has explained.

The Cascajares Thanksgiving Turkey, intended to feed ten diners, will be accompanied with the traditional side dishes, such as chestnut puree, mashed potato, apple compote,  and the popular stuffing, cranberry sauce and gravy.
In a first experimental phase the company has launched an exclusive production of 1,000 roast turkeys, out for sale since the first week in November at a price of 120 Euros (around $155). Four Euros from the price of each turkey will go to benefit the Prodis Foundation, an organization that helps finance education for mentally disabled youth.

The product will start being commercialized in Europe and the US next year, through Chef Brigade, the factory Cascajares owns in Canada, with current business plans predicting the initial figure will triple in 2013 (3,000) and 2014 (9,000).

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With sales that expanded by 41.27% in the first nine months of 2012 exceeding 18,600 tons, China is on the way of becoming one of the world’s largest importers of Spanish olive oil, giving Spain a market share that upped to 60% in the same period.
According to Rafael Pico, Member of the Interprofesional del Aceite de Olive Español Directive Board, the organization created to promote the Spanish olive oil in the region ”Our brands are the ones that dominate the shelves and sales in all supermarkets around the country, and they do so at higher prices than our competitors’ ".

The excellent results are not a stroke of luck. Since its foundation in 2009, aiming to boost the sales that barely exceeded 3,000 tons that year, the organization has implemented a series of promotional campaigns in the country.
Promotional events last year included the collaboration with the cooking show “Delicious Life”, broadcasted nationwide on the Travel Channel, in which, over the course of more than twenty shows, popular Chinese TV, movie and music stars were featured learning how to cook some of the most traditional recipes using Spanish olive oil.
Points-of-sale have also played an important role in the campaign, with over 120 POS  set in six of the main cities, Beijing, Tianjin, Shanghai, Hangzhou, Guangzhou and Shenzhen, in which 70 different Spanish olive oils were sold with a code to access additional promotional material.

Other actions included the participation of fifteen leading food bloggers in China in different cooking events where they learnt about the benefits of the olive oil and had the chance to create new dishes using Spanish olive oils.

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One more year, as we have been doing since we first opened our office in Miami, Magefesa will be attending the International Home + Housewares Show in Chicago, the world's premier houseware marketplace, taken place from March 2nd – 5th on its 2013 edition.
Sponsored by the International Housewares Association (IHA), a nonprofit organization that operates for the benefit of the global home products and housewares industry, the event will be held at McCormick Place featuring 2,100 exhibitors from 34 countries.
The Show begins at 10 a.m. on Saturday, March 2 and closes at 3 p.m. and it’s expected to gather more than 20,000 buyers from over 100 countries around the world.
We invite you to visit us at booth number S3236 where we will present our novelties and answer to your potential questions

See you there!

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The chef will conduct a live cooking show using a new Magefesa pressure cooker.

On Friday 7, at 5 pm, Professional Chef Pacho Gonzalez de Miguel will be participating in a live cooking show organized by Bravo supermarket chain. The event will take place at one of the Bravo locations, on Winston Churchill Avenue, corner with Heriberto Núñez, in the Nacional District, Santo Domingo.

The aim of the initiative is to show the audience how to cook some of the most traditional Spanish and Dominican dishes using a newly lunched anodized aluminum Magefesa pressure cooker. The pressure cooker model, named "Titán", made of an extremely durable material, allows shortening cooking times, saving energy.

Chef Pacho and his professional career

Francisco Miguel González, best known as "Pacho”, is one of the most popular chefs in today’s Cantabrian gastronomy scene, in Northern Spain. Trained at leading culinary schools in Spain, his professional career has developed in prominent restaurants throughout the country like the renowned"three-star Michelin" Arzak in San Sebastian.

With vast knowledge in many areas, both in the kitchen and at the table (an expert Iberico ham carver with ample expertise in wine tasting and pairing among many others), he has always combined his hands-on work in the kitchen with other food-related activities, appearing on numerous culinary TV programs, and coordinating kitchen activities in different gastronomy seminars and specialized trade fairs.

In 2012, given his popularity and extensive proven experience, MAGEFESA asks the chef to join the company as a product development advisor, working with the brand in the promotion of its products on social networking channels, trade fairs and special events.

Recipes and videos of the chef are available on the company’s website www.e.magefesa.com
and its YouTube channel www.youtube.com/MagefesaMGF

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After being honored with prestigious awards throughout his professional career it seems Spanish chef Jose Andres, owner of tapas icon restaurant Jaleo, has yet another reason to celebrate.
In an event that gathered numerous political and business personalities, and coincided with the 20th anniversary of the restaurant, Washington, D.C.’s Mayor Vincent Gray proclaimed April 9th, 2013 “Jaleo Restaurant Day”.

During the glamorous invitation-only celebration that included sponsors such as Grapes of Spain and Fermín USA, the Mayor praised the role of Jose Andres in bringing the Spanish tapas concept to America and the impact of his revolutionary restaurant Jaleo on the American dining scene.
The festive party was an absolute success, and it is not the only one the restaurant will be hosting this month. To commemorate its 20th anniversary Jaleo will continue to celebrate throughout the year with a lineup of events that includes special culinary feasts and wine dinners.

For more details on Jaleo’s 20th events throughout 2013, please visit www.jaleo.com

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In a ceremony that took placed in London on 29 April, the Roca brothers’restaurant was named the World's Best Restaurant by Britain's Restaurant Magazine, surpassing Noma, traditionally known to be the top dining spot in the world. The Copenhagen based restaurant, which had reigned the competition for the last 3 years, came number two this year.

The Spanish favorite first entered the World’s 50 Best list in 2006, when it was ranked 21st. and has stealthily climbed the rankings since. After having been ranked as the second best restaurant in the world in 2011 and 2012, the Roca bothers finally took their prize home this year.
While the main emphasis at El Celler de Can Roca has always been on the quality of the raw materials used, technical innovation has also played an important role, leading to appearances of the famous Catalan chefs at Harvard University in the United States, as part of the Science and Cooking program.

Simple flavor combinations are mixed with molecular gastronomy techniques and unusual presentations of food, including caramelized olives which are presented on a bonsai tree.
Before the 50 best announcements, several awards were announced. Chef Alain Ducasse was awarded with the Lifetime Achievement honor and Nadia Santini was given the Best Female Chef award.

To see the complete winners list, visit http://www.theworlds50best.com/
El Celler de Can Roca website

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Organized by the Spain–United States Chamber of Commerce, this unique yearly event commemorates the best fashion, footwear and jewelry from Spain in one of the most popular districts of the Big Apple.

Under the 'Fashion & Innovation in a Mile' this year, some of the most exclusive Spanish designer brands such as Agatha Ruiz de la Prada, Custo Barcelona, Tous, Mango, Mascaro, Camper or Pikolinos turned their stores into a party that took place last night, June 6, from 6 in the evening .
Fashionistas, tourists and passersby were greeted by participating stores with delicious tapas, Spanish wines and beers, live music, and exclusive sales.

With every visit to the stores visitors increased their chance to enter into a draw, with fabulous prizes that included an elegant cocktail dress from Pronovias a pair of exclusive Camper shoes, a pack of ESDOR cosmetics, and an Uno de 50 Ibiza bracelet, among others.

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For the joy of the many Spanish food and wine lovers, Chef José Andrés is currently proposing a new culinary experience at his award winning restaurant Jaleo in its two locations, Bethesda and Crystal City, featuring vibrant meals and selected Spanish wines from the distinctive regions and grape varieties.

Starting June 10th Jaleo Bethesda will introduce a series of ‘Monday Night Flights’.  Every Monday night, the Bethesda location will showcase a different variety of Spanish wines, with tastings available for guests from 5:30 to 10:30 PM. Starting off with rich Garnacha wines from the northern region of Spain, these special evenings at Jaleo will be infused with delicious individual paellas to pair the wines with.

The trendy spot at the Crystal City location will also join the celebration of Spanish culture and cuisine, offering an invitation to its guests to embark on a journey through the cuisines and wines of various Spanish regions, with Catalonia as the first stop on the Tour. Dinners will include Catalonia’s Cava wine, fresh seafood, olive oils, goat cheese and traditional Crema Catalana among other delicacies.

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The 59th edition of Summer Fancy Food Show is opening its doors on Sunday June 30.  The event, considered North America’s premier showcase for specialty food & beverage will be held at the Jacob Javits Centre in New York City, which offers additional exhibit space of 54, 400 sq feet this year as well as better ceilings and newer windows.
Attendees will be able to discover 180,000 products including confections, cheese, coffee, snacks, spices, ethnic, natural, organic and more from 80 different countries & regions.
Having access to many free services as well as marketing, PR and networking opportunities the shows is the most convenient and cost-effective way for exhibitors to meet buyers from every major food/beverage buying channel in the U.S. and around the world.
In addition to the many vendors displaying their products, the Fancy Food Show also hosts the Sofi Awards which recognizes stand-out food products in 32 categories such as appetizers and cold beverages. This year’s finalists were selected from a record number of 2,573 entries across all the 32 awards categories.

For more information on the show, please visit http://www.specialtyfood.com

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Monday, 22 July 2013 00:00

New Sherry Bar opens in Washington DC

Under the motto “Drink more sherry. Eat more ham” husband and wife duo Derek Brown and Chantal Tseng have recently opened Mockingbird Hill, a sherry bar inspired by their trips to Spain.
The new spot offers a menu of over 50 Sherries, classified by style that goes from the bone dry to the sweet. To pair the sherry, the couple is focusing on another Spanish delicacy, ham. With Spanish Ibérico de bellota on sight, the Mockingbird Hill has currently four cured hams rotating through the carving station.
Brown admits that getting people to love sherry is an uphill battle. "Most people think of sweet, cream sherries," he says, "but the reality is that sweet Sherries make up only 10% of production." So, some days, at 5 p.m., there will be complimentary sherry (and ham) classes at Mockingbird Hill. "We want to reintroduce it," says Brown.”We want people to experience it in a new way."
The bar is located one block North from Howard University’s Metro Station, in the popular District of Columbia.

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