Foods From Spain News Spring 2008 / Potpourri

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SIMONE ORTEGA 1080 RECIPES To celebrate the publication in English of Simone and Inés Ortega's best-selling cookbook, 1080 Recipes (by Phaidon Press), Foods from Spain organized a Spanish olive oil tasting on Nov. 6, 2007 at The Instituto Cervantes in NYC. These brands were presented: Betis, Castillo de Tabernas, Caroliva, Columela, La Amarilla, L´Estornell, Núñez de Prado, Pons y Zoe. For further information visit www.oliveoilfromspain.com.	YOUR GIFT SET FULL OF TASTE Aceites Vallejo S.A. presents superior oil from the best olives. Obtained from organic olive groves by mechanical means only, this golden oil provides a unique, soft, spicy taste. This product has been carefully packed in a traditional wooden gift set finished by a stainedglass screen. For further information, please contact Lourdes Negrillo at info@aceitesvallejo.com or visit www.aceitesvallejo.com.
THE SPANISH PANTRY & WINE CELLAR The Spanish Pantry and Wine Cellar trade shows are a great way for importers and distributors in the US to taste new gourmet foods and wines from Spain. These events, which take place in NYC on April 22nd and in San Francisco on April 24th, are open to Spanish producers and distributors of wines, spirits, drinks or foods interested in introducing their products or enlarging their distribution in the US. Visit www.thespanishpantry.com, or www.spanishwinecellar.com.	OLIVE OIL FROM SPAIN CONTEST The winner of the 2007 Olive Oil from Spain contest was Jim Bradley from Chicago, IL. He has won a 6-day culinary trip for two to Spain. His delicious winning recipe was Steak Catalonia with Caper Sauce and White Bean Salad. For more information, please visit www.oliveoilfromspain.com.
ZAITUM EXTRA VIRGIN OLIVE OIL Aceites Malagón S.L. produces and exports extra virgin olive oil under the brand "Zaitum (D.O.)", offering high quality and design in different formats adapted to demand. Produced from Cornicabra olives, the oil has a fruity aroma and a light, sweet flavor. Its high oleic acid content and antioxidants ensure excellent nutritional value and resistance to oxidation. For information contact Ms. Blanca Moraleda at +34-926800024 or a.moraleda@aceitesmalagon.com.	NEW QUALITY CERTIFICATE OF NAOOA The NAOOA (North American Olive Oil Association) has launched a quality control program that will allow members to put the organization's seal on their product labels, websites and business communications. In order to use the seal, a company's oil must meet the International Olive Council standards. For further information visit www.naooa.org.
TAPAS FROM COAST TO COAST Results of Foods from Spain's annual Taste of Spain recipe contest, dubbed "Tapas from Coast to Coast" this year, were announced in November. The contestants included Whitney Flood, Adam Hegsted, Paul Morbidelli and Deborah Gelman of Dujourd Catering, NYC, who won first prize with her Fresh Sherry Vinegar-Poached Figs with Crispy Jamón Serrano. For further information, please visit www.tasteofspaincontest.com.	NEW LINE OF CHEESES FROM DCI CHEESE CO. DCI Cheese Co. is excited to announce a new line of Spanish cheeses branded La Plaza Mayor. Their cheese varieties will include Manchego, Mahon, Iberico, Idiazabal and Tetilla, to name a few. For more information visit www.dcicheeseco.com.
FOODS FROM SPAIN TRADE SHOW PLANS Foods from Spain's trade show plans this year include: the Winter Fancy Food Show in San Diego, which took place in January; the National Restaurant Association show in Chicago, May, 17-20; the Summer Fancy Food Show in NYC, June 29-July 1; and PLMA (Private Label Manufacturers Assn.) in Chicago, Nov. 16-18. At these shows, Foods from Spain will share a pavilion with FIAB (the Spanish Association of Food and Beverages Industries). For further information contact newyork@mcx.es.	SPANISH CHEESE BOARD DO Delicasa presents their unique Spanish DO cheese boards with the best DO cheeses from Spain: Manchego, Roncal, Murcial al vino and Idiazabal. In their unique cheese board, the wedges are individually stored in each compartment so that the integrity of the cheese flavors is safeguarded. For information please visit www.delicasa.es.
NEW YORK TIMES PRAISES NEW SPANISH RESTAURANT Frank Bruni, restaurant critic for *The New York Times, listed Pamplona* as one of his ten best new restaurants reviewed in 2007. Pamplona, located at 37 East 28th Street in New York City, is the new Spanish restaurant of chef Alex Ureña. Bruni writes that it produces "memorable" and "accessible" food. For more information, visit www.pamplonanyc.com.