Olives as art. Ferran Adria: The Invention of Food, on at The Salvador Dali Museum in St. Petersburg, FL until 11/27. "As Museum Director Hank Hine notes, 'Adria looked so deeply and experimented so fundamentally with what was possible in creating food, that in a sense, he rediscovered it.'”
In addition to the exhibit, the museum is hosting a paella party and a series of seven immersion dinners, all "prepared by top chefs and served in the Museum, in a delicious, experiential homage to Chef Adria".
For more information on the exhibit and to make reservations for the immersion dinners, please visit The Salvador Dali Museum website.
Forbes has called it "the best high gastronomy world event", and rightfully so. For four days the culinary conference held in Donostia-San Sebasitan offers lectures, master classes, and other activities that celebrate traditional and innovative cuisine and brings together nearly 70 Michelin stars. For professionals but open to the public, the event is a celebration of food for all, "since in Donostia, a land of culinary treasures, everything revolves around the table."
For more information about this event, going on now, please visit Gastronomika 2016.
Looking for a go-to source for pintxos and tapas serving suggestions? Of course you are. Look no further than our Pinterest board, Pictures of Tapas & Pintxos: Appetizers from and Inspired by Spain. All of our serving suggestions, and all that we've found on Pinterest, with more recipes added all the time.
For this collection of pintxos from Donostia-San Sebastián and around the world, both the traditional offerings you'll find at the bars in the Parte Vieja (Old Town) and small plates featuring ingredients from across the globe, just click below:
The traditional solera process for producing sherry vinegar, oak barrels stacked atop each other, the oldest vintage at the bottom
Anneliese Klainbaum from the Specialty Food Association recently spoke with several top chefs about the challenges of sourcing top ingredients. Several chefs mentioned the difficulty finding sherry vinegar, including chef Justin Large, directory of culinary operations for One Off Hospitality Group, the company behind the renowned Publican in Chicago:
More than one chef mentioned sherry vinegar—that foodie favorite that hails from Cádiz, Spain—and others, like those made from Moscatel grapes as a pro chef secret ingredient that can be hard to find, even in Chicago. “It’s one of those ingredients that takes no skill but takes your food up three notches,” said Large.
For more, please visit specialtyfood.com.
For sherry vinegar, you're in the right place. Order here.
Two minutes of centuries of Spain...
"Taken in the central highlands of Spain, the autonomous regions Castilla-La-Mancha and Castilla-y-Léon. A region full of history and culture: The Goths, Romans and Moors have left their marks here."
Thanks to Open Culture for the discovery.
photo courtesy of Wikipedia.
Pintxos in Pamplona. Gilda pintxo at Bar Mô. Fernando Madariaga/©ICEX.
From Foods & Wines from Spain, a look at the multitude of culinary options and beyond in Pamplona.
People from Pamplona have two fixed dates with the world of pintxos, one at midday (the aperitivo hour, before lunch) and another in the evening. After imbuing ourselves with the culture of Pamplona, our stomachs need something to nosh on. Our suggestions: the Gilda XXL (a pintxo comprised of an anchovy, Gordal olive and pickled pepper) at Bar Mô (calle Espoz y Mina, 11), the tortilla de patata pintxo at the bar La Navarra (calle Amaya, 10), and the thinly sliced panceta pintxo and the ajoarriero (desalted cod with boiled potato) at the elegant La Barra del Goloso bar (calle San Ignacio, 8). Whet your palate with a glass of fragrant rosado from Navarre made with Garnacha grapes, a Chardonnay also from Denomination of Origin Navarra, or a local craft beer.
For more information, visit foodswinesfromspain.com.
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Another pintxo that can be made pronto. What do you need? A tin of mussels in escabeche, goat cheese, crackers (or bread, or some other edible foundation to place the other two ingredients upon). What's a good beverage accompaniment? Beer. Or wine. Or cocktails. Or water. Whatever feels right.
Total Time: 42 seconds. Serves several.
1. Unnecessary. Put the above ingredients together, as pictured.
2. Enjoy the concert you may or may not be at while eating these on the lawn with a nice bottle of wine and some friends.
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Looking for some inspiration on how to use anchovies to maximum effectiveness? Look no further. As Melissa Clark of the New York Times states:
Anyone who reads my column has probably noticed that I’m obsessed with anchovies. They are my secret weapon, and after salt, olive oil and lemons, the thing I can’t live without in the kitchen.
A few tips on choosing them: go for the ones packed in glass where you can see their little reddish-brown bodies, rather than in tin where you can’t. Also always read the ingredients. They should be packed in olive oil rather than lesser quality cottonseed or soy oil.
For a collection of recipes utilizing this secret weapon, we offer our Pinterest board:
