WINTER 2007
Potpourri: Inside foods from spain
Potpourri: Inside foods from spain
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FOREIGN CHEFS IN SPAIN TO PARTICIPATE IN INNOVATIVE GASTRONOMY COURSE  This September, 15 professional chefs from around the world participated in a gastronomy training program set in Spain, sponsored by ICEX (the Spanish Institute for Foreign Trade) and Fundación CECO. Chefs from Germany, Denmark, Japan and Switzerland were selected, as well as two from the US. Matthew Lightner from Portland, OR, is training at Mugaritz under Chef Andoni Luis Aduriz, and Brenda Ramirez from Chicago, IL, has been selected to train with Pedro Subijana at Akelarre. |
OLIVE OIL FROM SPAIN CONTEST  The 2007 Olive Oil from Spain contest is underway, giving contestants the opportunity to win a 6-day culinary trip for two to Spain. Contestants must submit an original recipe by November 24, 2007 using Olive oil from Spain, which will be judged on its taste, simplicity and ingredient selection. The contest is open to people who are not professional chefs. For further information and to register, please visit www.oliveoilfromspain.com. |
TAPAS FROM COAST TO COAST  Winners of the annual Taste of Spain recipe contest will be announced this November. This year’s contest focused on tapas recipes. The top recipes were presented at COPIA, the American Center for Wine, Food & the Arts in Napa, CA in September. Four finalists won an expense-paid trip to New York in October for a cook-off at the prestigious International Culinary Center. Winners will receive prize packages and cash awards. For further information and updates on the contest, please visit www.tasteofspaincontest.com. |
SAN SEBASTIAN HOSTS LO MEJOR DE GASTRONOMíA From Nov. 19-22, 2007, the city of San Sebastián, Spain, will host the XI Congress of Lo Mejor de la Gastronomía, which will be brimming with new ideas and participants. Spain is at the summit of international cusine, and Italy and France are now advancing with energy and enthusiasm. Visit www.lomejordelagastronomia.com to find out more about this exciting trade show. |
SUPERB CANNED GOURMET FISH FROM ALBO  Albo has been bringing premium canned gourmet fish to tables throughout the world since 1869, including white tuna, sardines, mussels, squid, octopus, cod and more. Their products are packed in premium extra virgin olive oil or in delicious sauces. For further information, visit www.albo.es, or contact their importer at La Española Meats, Inc., www.laespanolameats.com. In the NY area, contact Despaña Brand Foods at www.despanabrandfoods.com. |
DAURO, AN EVOO WITH A WINE SOUL  Dauro Evoo from Bodegas Roda has for the second time in just five years been awarded the Best Extra Virgin Olive Oil from Spain by the Agriculture, Fishing and Food Ministry of Spain. “Dauro is produced as if it was a great wine,” says Agustín Santolaya, the general manager of Bodegas Roda, using concepts such as terroir, coupage, vintage, and estate-produced. It is produced as fresh fruit juice and bottled in Empordà (Girona) from estate olives. For more information, visit www.forevercheese.com and www.roda.es. |
INSTITUTE OF GASTRONOMY COLLABORATES WITH CIA  The Instituto Español de Gatronomía (IEG) is collaborating with the Culinary Institute of America on an education venture to be located in Castilla la Mancha, Spain. Scheduled to open in the fall of 2008, the IEG will showcase the best of Spanish
and Mediterranean cusine and will become a meeting point for food service professionals. For further information visit www.iedeg.com. |
EVOO ENRICHED WITH VITAMINS  Italica Imports is introducing an addition to its line of fine quality 100% Spanish Olive Oils. Italica PLUS, 100% Extra Virgin Olive Oil from Spain is enriched with fat soluble vitamins A, D & E, and can contribute to a stronger immune system, better circulation, strong bones and teeth and lower blood pressure and cholesterol. This product joins their recently launched Italica Extra Virgin Olive Oil enriched with Omega-3 which is making a splash across the country! For more information contact lisa.teepeeolives@verizon.net. |
PASTRY CHEF RAMON MORATO IN NYC  The renowned chocolate expert and pastry chef Ramon Morató was in NYC recently, doing chef demonstrations and signing his new book “Chocolate” at the Institute of Culinary Education. Mr. Morató is head of Aula Chocovic, Chocovic's Culinary School in Barcelona, Spain. For information visit www.chocovic.es, www.in2food.com, www.harrywils.com. |
BEST CONFECTIONER IN SPAIN  In 2006, Jordi Butrón received the Best Confectioner in Spain award. Along with partner Xano Saguer, Mr. Butrón opened the restaurant and confection school Espai Sucre in Barcelona in 2000. Since then, it has become an international
reference in restaurant, pâtisserie, and confections. For further information visit www.espaisucre.com. |
