Foods From Spain News Spring 2007 / Potpourri

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CONTEST HONORS NEW TWISTS ON CLASSIC INGREDIENTS Now in its 9th year, Foods from Spain’s Taste of Spain Contest recognizes creativity, appearance, ease of preparation, originality and effective use by professional and student chefs of the signature ingredients of Spain. The winner for 2006, announced last fall, was Paul Morbidelli of Miyas Restaurant in New Haven, CT. He took the Professional Grand Prize for his “Scallop Carpaccio” recipe. For further information and to obtain winning recipes, visit www.tasteofspaincontest.com.	OLIVE OIL RECIPE CONTEST OFFERS TRIP TO SPAIN Olive Oil from Spain and Foods from Spain are sponsoring a new contest this summer. From June 1 to September 15, 2007, contestants will have the opportunity to submit their own recipes using Spanish Olive Oil. The winner receives a 6-day trip for two to Spain. Recipes will be judged on taste, simplicity and ease of preparation. For futher information visit www.oliveoilfromspain.com or look for the attractive bottlenecker promotions at your local retailer.
CASTILLO DE TABERNAS LAUNCHED IN NYC On January 15, 2007, Castillo de Tabernas, an award-winning Spanish extra virgin olive oil produced in the desert of Almeria, was launched at Ureña restaurant in New York City. Chef Alex Ureña prepared a selection of tapas and Spanish wines to show the fine qualities of this oil. For further information contact April Cullom at 212-945- 8689 or april@cdtabernasusa.com or visit www.castillodetabernas.net.	CRUSADE TO PROMOTE SAFFRON IN USA Verdú Cantó Saffron Spain, manufacturer of the brand Saffron Syren, and Chef María José San Román, owner of Restaurant Monastrell in Alicante, Spain, are working together to promote the use of high quality saffron by American chefs. San Román has been researching the culinary properties of saffron, and recently demonstrated some of her achievements at the Test Kitchen of chef David Bouley. For further information contact Patrick de la Cueva at patrick@saffron-spain.com or visit www.saffron-spain.com.
NEW PACKAGING FOR PIEDRAS CHOCOLATES Forever Cheese has introduced new retail packaging for Piedras (chocolate-covered “stones”). These sweets include Piedras de Chocolate (cocoa-dusted chocolate almonds); Avellanas (cocoa-dusted chocolate hazelnuts); Pasas (dark and milk-chocolate raisins); and Nevadas (white dusted chocolate almonds). For more information please contact Forever Cheese at (718) 777-0772 or visit www.forevercheese.com.	GRANDES PAGOS DE OLIVAR ADDS NEW MEMBER The Spanish association Grandes Pagos de Olivar, whose partners are producers of high quality olive oil from estate-harvested and pressed olives, announced the addition of a new member, La Boella. The association promotes the culture of high quality extra virgin olive oil, encourages respect for terroir and sharing of information and experience among members. It was founded by four companies: Dauro de L’Empordà from the Girona, Catalonia region (distributed by Forever Cheese, www.forevercheese.com), Marqués de Griñon from the Toledo, Castilla-La Mancha region (distributed by De Medici Imports, Ltd., www.demedici.com), Abbae de Queiles from the Navarra region (distributed by The Cheese Works, Inc., www.thecheeseworks. com), and Marqués de Valdueza from Merida, Extremadura region (distributed by The Rogers Collection, www. rogersintl.com). La Boella is from Tarragona, Catalonia region (www.olilaboella.com).
LA LODOSANA CROSSES THE ATLANTIC La Lodosana, the Spanish producer of canned piquillo peppers, asparagus, white beans, thistle, artichokes and mushrooms from the Navarra region, is opening a new plant in Puerto Rico and a warehouse in Florida, in order to expand its business in the US. For information visit www.lalodosana.com or email export@lalodosana.com	TEAM USA WINS AT 2007 COPA JERERZ COMPETITION Executive Chef Andy Nusser and General Manager/Sommelier Nancy Selzer, both co-proprietors with Mario Batali and Joe Bastianich of NYC’s celebrated Casa Mono restaurant, represented the US at the 2nd Annual Copa Jerez International competition in January 2007 in Jerez, Spain. They won the prize for Best Medium Sherry and Food Match for their Higados con Cinco Cebollas, seared Foie Gras with a medley of five types of onions in a pool of Sherry. For information visit www.copajerezusa. com or www.enjoysherry.com.
WINEY GOAT AND ROSEY GOAT AVAILABLE IN US Two extraordinary semi-firm goat cheeses from Spain, each with its own personality, are now available from Fromartharie. Two “sister” cheeses, Winey Goat is bathed in red wine, and Rosey Goat is blanketed in wild rosemary. For information contact Fromartharie at 973-417-8890.