Category Archives: The yummy chronicles

Tasting Washington… and beyond

Elena Fernandez 

And here we are! Facing again a big food and wine event! The difference is that Taste Washington is not big is totally massive! So massive that is the biggest of his kind in the US. 225 wineries, 65 restaurants. 700 wines, 5,000 glasses, 200,000 wine pours. And these are only the estimated facts of the Grand Tasting weekend. Much more happened last week because this event who began humble but steady 19 years ago reinvents itself every year.

2016 edition novelties were 2 fun evening parties: Red & White Party and The New Vintage and 3 lunch excursions really rooted in the sustainable farm to table movement that is shaking the State and pretty much the way we are beginning to approach food in the whole country.

Fila ostras

Schedule issues only allowed me to attend Saturday´s Grand Tasting for the first time ever. This means a fresh new approach but some amateur mistakes driven by me and my impossible goal to envision the real size of the event. Because who is able to taste 700 wines without ending emotionally, intellectually and physically intoxicated? It´s simply impossible to do it although a fun winemaker from Walla Walla told me: “Some people try… and fail” giving me a metaphorical wink. “I prefer focusing on trying all the food”.

So you should have checked the impressive list in advance but you didn´t and you don´t have so much time now. And every booth is a magnet calling your attention… And then, between bite and bite You see Pomum Cellars! No problem in admitting that I find pretty awesome the idea of making Washington wines with Spanish varietals. I visited the winery last year and the wines didn’t disappoint me at all so first wine tasting of the day.

Javier Alfonso Pomum CellarsI was lucky enough to meet the owner and winemaker, Javier Alfonso, who came to WA to get his degree in Engineering and never went back. But he hasn´t forgotten his love for Ribera del Duero one of my favorite wine areas in Spain where the climate and terrain is pretty similar to Eastern Washington with cold winters, dry summers and a huge difference in temperature from day to night which gives this bold balance between sugar and acidity to the wine. Really good red wines at this winery particularly the Tempranillo, made with our unofficial official grapes.  And don´t forget Idilico Albariño to pair with oysters and crab.

April Redout from the relatively new Walter Clore Wine & Culinary Center in Prosser was so nice to give another clue about some new interesting things happening. She invited me to visit this center in Prosser (bucket list) and pointed me towards Intrinsic Wine Co. a new adventure from Saint Michelle wine group leaded by Juan Muñoz-Oca his head winemaker.

Not easy to talk with this expert, one of the real celebrities of the day but he was so nice to take a few minutes to explain why this wine is so different: “the grapes remain on the skins for 9 months and 10% of the wine is fermented in a concrete tank”.

It´s to interesting and innovative that in a back to the farmland era as previously cited Muñoz-Oca has taken a complete different direction creating an urban modern wine. Even the amazing bottle design “Fun, it looks like a flamenco dancer” I thought, it was created from graffiti art. Another really interesting wine really rich, I usually find Cabernet a bit plain and soft, for my list perfect to impress guests and hosts.

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Really fun the marketing campaign of Red Mountain AVA alliance with pins reading “Ask me why Red Mountain is so special” and other pins with the answers scattered through the association wineries. Sometimes you don´t need a lot of budget to make an impact.

DSC_0085Because when you are competing with other 224 wineries you have to use to imagination to stand out. Charles & Charles winery only needed to be the only ones… as far as I know to serve rosé wine. It´s fun this trendy trend of you not being a wine connoisseur because you drink rosé. I love rosé because it reminds me two things: summer and paella. You can find an occasion for every kind of wine. Other interesting classics with no failure rate… Betz Winery, Gorman Winery and again Alexandria Nicole Jet Black Syrah 2014. (link Seattle wine and food experience).
Kalaloch lodgeLet´s talk about food now. Nope I didn´t hit the 65 restaurants either but I tried to be pretty eclectic as I had to give my cork-vote to my favorite one. It looks like I missed the favorite, the Swiftwater Kobe short rib… Maybe because I am more into the seafood/fish world. Anyway I always will have room for torchon and foie, really good. Good to know there is a reliable French style place so close to home in Kirkland Le Grand Bistro AmericainThe nice people from another Capitol Hill classic, Gnocchi Bar, showed me how to cook them to perfection.

And even better to know that there are some guys curing ham Spaniard style in Leavenworth. Yes, they call themselves Cured. Leavenworth is the perfect place for that, cold and drier in winter. I bet they wouldn´t be so successful in the Puget Sound area. Really good products, a touch salty for my palate, but they point an extra good reason to visit the Bavarian village soon.

ostrasOf course I had to follow the legendary line to get some Aqua oysters. Simply amazing. In fact, I was about to give them my vote, nothing is more perfect than oysters with squeezed lemon to me. But I wanted to reward some creativity too so I finally picked Kalaloch lodge´s chef, Ashley Miller, salmon mousse. OK, salmon mousse is not so innovative but the truth is that I love simple beautiful, classic flavors, not 12 ingredients packed in a bite.

Fun because I had the opportunity to taste his food again 2 days ago during my first epic loop around the Olympic Peninsula. Superb ingredients treated with simplicity and respect, just the way I love it. And with this also epic sunset as background. Lucky me.

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A real NW food and wine experience

Elena Fernandez 

Writing about a massive food event like Seattle Food and Wine Experience is always tricky. It´s like trying to describe a complicated puzzle piece by piece to the eyes that never had the opportunity to taste, smell and see all the bounty and the complexity that the Pacific NW (and our special guest, California) have to offer.

You also know that your body and your mind have to physically endure a lot of food and alcohol offerings and you don´t really want to feel silly sick or terribly bloated after this. The idea is having fun not a post event nightmare. So my strategy is grabbing a first bite, usually It will be close to the entrance, jambalaya in this occasion, and a glass of sparkling water and go for a first quick tour all around the place to see and prioritize your favorite pit stops.

I was particularly interested in the American Lamb Board´s Brews and Ewes Experience but I wanted something lighter at the beginning so I dropped by Chinoise restaurant booth. Unluckily the Bibimbap that gave chef Thoa Nguyen the victory against Bobby Flay in the Food Network show had ran out but the poke salad was really good too… A bit too much spicy for my Occidental taste though.

So I needed a glass of wine to rinse my palate. White if possible. Chateau Saint Michelle Riesling was a really interesting option. Loved again the classic, everyone´s favorite, the dry one but Eroica brand was quite an interesting discovery for me a bit more  fruity but not overpowering.  Both good options not only to enjoy as a drink but to steam clams and mussels, two of my favorite seafood dishes.

Just landed in lamb´s territory I grabbed one of the winning bites of the day, the smoked lamb meatballs from Gavin Stephenson, chef from The Georgian at the Fairmont Olympic hotel. Cute tiny little pots were used to highlight the hearty spirit of the dish and the potatoes were simply awesome. I felt more disappointed with the cold and not so appealing sticky rice cake from Frolik. Lamb plays better with a more traditional simple approach as its flavor is strong enough. So interesting the info displayed by the American Lamb Board about recipes, pairing and cooking techniques that you can find also in their web.

Talking about funky unexpected meats… meats that we love to cook in Spain I was so lucky to bump into Nicky Farms based in Portland. This company, created to support small ranchers in Oregon sell to retailers and restaurants delicacies as quail, goat, rabbit and venison. I had the opportunity to enjoy a really goat mortadella prepared by chef Seth Fenald from Lark and to have a fun experience exchanging with them my tips as a Spanish cook. Talking about more meat I had the opportunity to taste dirty rice with pulled pork for the first time from Davids & co a small American restaurant located in Benarroya Hall and It was pretty nice too.

The truth is that the pattern of not so much fish at all and this will be mainly salmon was played yesterday too. It´s a bit disappointing that a place like Seattle who is at the sea doesn´t take full advantage of this location to enjoy even more the gifts of the sea.

Time for more drinks… chosen carefully and sipped frugally. Fun the honey beverages from Nectar Creek in Corvallis (Oregon), interesting my first Pinot Noir from Willamette Valley Vineyards, although I´m a girl of Grenache and Syrah, really happy with Jet Black Syrah 2014 from Alexandria Nicole Cellars who will be released this summer. Close to zero the Spanish wines representation at the event. Only Bodegas Torres 2014 5G Garnacha paired with Iberico cured ham… A hidden gem that I hope any foodie didn´t miss.

I wouldn´t to finish my SWFE chronicle without featuring the small entrepreneurs and artisans that work so hard to fulfill their dreams and to give us amazing food or condiments. It´s always so fun to talk with them and to learn from their experience and their journey. Sportsmen´s cannery, Rusty´s cheesecake, Forte chocolates, Copperworks Distillery are only a few of them. Special mention for Alaska Pure Sea Salt and Co from Sitka (Alaska) who worked for 5 years to find the perfect flake salt, the salt that I call Maldon. A bunch of dreams, goals and experience under the same roof for a few hours. This is Seattle Wine and Food Experience.

Click on any photo to see the full gallery 

Madrid Fusion, the highest world cuisine in Madrid

Alicia Díaz

The best world chefs have gathered these days in Madrid at the International Gastronomy Summit Madrid Fusion. The Yummy Bull did not want to miss this opportunity to see firsthand what is “being cooked” in the kitchen of the best international chefs. A unique and essential experience.

Under the slogan The Language of Post Vanguardia the attendants enjoyed the knowledge of chefs as relevant Grant Achatz, Joan Roca, Jose Andres, Sergi Arola, Elena Arzak, Oriol Balaguer, Martin Berasategui, Dani Garcia, Chele González, Sacha Hormaechea, Daniel Humm, Tatsuo Nishizawa, Paco Roncero, Pepe Solla, Dabiz Muñoz and some others.

This post-avant-garde moment, as defined by José Carlos Capel, president of Madrid Fusion, relocates his eye on tradition, on the product and even in culinary techniques inherited from our ancestors. Chefs like Paco Morales have chosen Andalusian cuisine to adapt it to contemporary cuisine. Other Ibero-American chefs have done the same with ancient techniques of pre-Hispanic indigenous tribes. “That which is called vanguard and tradition,” said Joan Roca (El Celler de Can Roca, Best restaurant in the world), is that “we have moved to committed to a healthy, sustainable and humane cuisine “.

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The sea, resource

In this commitment to the product, our seas have much to say as by proved Angel Leon (Aponiente, Two Stars Michelin). His cuisine brings together the plankton, outbreaks of vegetables grown in salt water, the first vegetable oil obtained from the sea, the sugars obtained from freeze-dried algae and, of course, all kinds of fish, with a firm commitment to the so-called fish discard. “We live in an untenable situation in which fish 90,000 tonnes of fish, 40,000 are discarded. We have to change the mentality of those who just want to eat normal commercial species. The sea has much more to offer, “he said. Its Aponiente has moved to a lumber mill where they have a surface of 2,700f2 exclusively to clean fish. 42 people work in the kitchen with these fish discards to create amazing dishes like sea sausages.

Taste of Spain

One of the highlights in this edition of Madrid Fusion has been Taste Spain, starring a space of eleven domestic destinations: Ruta de la Tapa, a tour of the Spanish cuisine in “small bites” as Segovia lamb stew, stuffed shrimp and sea urchin Cambrils red shrimp, lentils DOP Lanzarote, Canarian black pig cooked and boiled shrimp in sea water or oysters from la Rapita, all accompanied by the best national wines, as Malaparte, Segovia cellar of the same name.

Enofusión made a come back to have their role in the great event of gastronomy

In Enofusión space where we could attend a wide variety of prestigious tastings, technical conferences and tasting spaces, besides knowing all the news of the great wineries and brands from Spain. This year, for the first time we could find speedtasting, an original way to taste the wines based on the speed dating system, where the winemakers showcase in a few minutes wines to journalists and bloggers.

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Seabass Vasc Country Style, a recipe for love

Elena Fernandez 

If you ask a Spaniard about his favorite fish, he probably will tell you that It´s hake, by far. His delicate flesh and flavor make hake perfect for a million different ways to cook it. One of my favorites is the most classical way, Vasc Country style in a wine and parsley sauce with clams. Really easy to prepare. Finding hake in the Pacific NW is an impossible dream, but luckily the Chilean seabass make the treat.

Two years ago I invited  my friend and trainer Jessica and his new boyfriend Jaffer for dinner. They loved my clams and seabass dish so I promised to send her the recipe. But I never did it.

This winter our friend Seth, a Texan Seattle newcomer who loves fish, wanted to learn more ways to enjoy the Pacific NW sea bounty so I remembered this old recipe and my old debt to Jessica and I finally sent it to both of them.

Jessica cooked the dish for Jaffer and I would say, looking at the pic, that she did a great job! The happy ending of the story is that this weekend they got engaged! so I want to think that (altough I know It´s not true) that my  Spanish dish played a role in this beautiful love story.

So, you know, maybe If you cook my seabass recipe, your love life could get a kick too! It this happens, please share with me your story and send to me a photo! Because, you know, love is all around…

 

CHILEAN SEABASS WITH CLAMS

INGREDIENTS FOR FOUR PEOPLE

Four seabass fillets

One pound of clams

1 tablespoon chopped fresh parsley

2 onions

2 cloves of garlic

1 glass of water

1 glass of white wine (Spanish Albariño recommended)

Four tablespoons of Extra Virgin olive oil

flour

pepper

salt

Crush garlic, parsley and salt in the mortar and pestle. Fry the onion in olive oil at low temperature for about 10 minutes until the onion is traslucent. Add the water to the mix in the mortar. Pour it into the sauteed onions and cook for another 10 minutes over low heat with a glass of white wine.  Incorporate the spiced seabass fillets covered in flour. Add the clams. Move slowly the pan to thicken the sauce while baking at medium low heat about 15 minutes.

 

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Mediterranean food for energetic entrepreneurs

Foto culinary collective 1

Elena Fernandez 

The Yummy Bull had the opportunity to host a Mediterranean dinner last Friday for Euro Seattle Startup Weekend, as I was representing Spain in the Organization Committee.

Startup Weekend is a global movement of active entrepreneurs who are learning the basics of founding startups and launching successful ventures. Anyone is welcome to pitch their startup idea and receive feedback from their peers. The top ideas will work during the whole weekend creating a business model as a beginning of a new venture.

I´d never prepared food for 100 people but this is what life is all about, about pushing your own boundaries. Right?

Luckily I counted with the sponsorship of Culinary Collective, one the most important and respected Spanish gourmet importers in the US who donated all the Spanish food for the meal. Making good food with amazing ingredients is always easy…

I was alone and tight in time to prepare the catering, so I conceptualized a realistic, diverse and healthy menu. I chose to prepare a “bonito del Norte”, a variety of tuna from the Cantabrian sea, and piquillo peppers salad (see recipe below).

Foto cena 7I wanted to feature an array of Mediterranean countries in my dinner so I decided to showcase French endives too.  I love their bitter flavor, not so common in the Pacific NW, because fits perfectly with smoked salmon and  blue cheese. I couldn´t find best dressing that salt, Spanish Extra Virgin Olive Oil and Pedro Ximénez Reserva vinegar.

Brie and blue cheese combined with grapes and Spanish Marcona almonds, the “Ferrari of the almonds” in experts opinion, and Italian delis rounded the meal for meat and cheese lovers.  More veggies and hummus, coming from the other side from the Mediterranean, made things easy for the vegetarians.

I wanted to add a light, colorful and healthy dessert so I decided to bring Greece to the table too adding yogurt with berries and pomegranate to the ecuation. And for the sweet tooth authentic Seville tortas de aceite and catalonian milk and dark chocolate.

A diverse Mediterranean dinner for a diverse and energetic bunch of entrepreneurs who worked hard all weekend long to bring their best ideas into life.

I`m proud to say that we received a lot of compliments about all  the meals that we served during the weekend. You know we, Europeans, take food business really seriously.

Where You can find Culinary Collective products in the Seattle area:

Metropolitan Market, DeLaurenti, The Spanish Table

 

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Bonito del Norte and Piquillo Peppers salad

 1 can of Piquillo Peppers or Roasted Peppers

17 oz Bonito del Norte

1 sweet onion

5 Extra Virgin olive oil tablespoons

Parsley

For the dressing

5 Extra Virgin Olive Oil tablespoons

2 Sherry Vinegar tablespoons

Cumin

Grounded black pepper

Salt

Slice the onion and poach it at slow heat for 10 minutes in the Extra Virgin Olive Oil. Drain it and put into a flat tray with the sliced peppers. Pour the dressing and add the bonito and parsley as decoration.

foto ensalada atun

My eggs Benedict crusade, chapter III: the Barking frog

Eggs Benedict The Barking Frog

Elena Fernandez

A disgraceful row of events, a torn ACL in a ski accident that doctors can´t fix yet because they have found two blood clots in the injury leg, are taking me off for a while of two of my passions: doing exercise and… drinking wine. But as I´m a really optimistic girl, I decided that time for a little indulgence had come. And when I indulge, eggs Benedict are on the top of my list. After having tasted Maltby Cafe ones, huge tasty plate, and Hotel Davenport in Seattle last Christmas, a bit disappointing, I decided to follow 425 Magazine suggestion and visiting The Barking Frog yesterday.

This is the restaurant of The Willows Lodge in Woodinville, one of my favorites cities in town. In fact I´ve decided to try for the first time Huevos Rancheros, but I couldn´t help ordering the Dungeness crab cakes eggs Benedict… again. And oh! perfection! I finally found a comforting and delicious dish not too salty, not too greasy, not spicy at all, perfect seasoning not to hide but to enjoy the quality of the crab and the amazing Yukon potatoes roasted with herbs. They rank 1st in my particular Washington eggs Benedict crusade since now.

Beautiful place, nice ambience and service too, really friendly with my 6 year old that went tradicional and chose burger slides with fries. Perfectly grilled. The tomato in my plate came from my son´s burger, but I have to say It fits perfectly with the eggs and the potatoes, giving a lighty touch to the plate. Little personal suggestion for the chef… Unluckily I couldn´t enjoy none of the cocktails and wines due to my Health condition, but I promise I´ll go back to enjoy dinner later on when I recover 100%. The Barking Frog and the Willows Lodge, a perfect place to find this sense of pretended isolation and relaxation in a beautiful spring Sunday.

Madrid Fusión 2014: The European Culinary Summit highlights

madrid-fusion-2014-primera-jornada

Madrid Fusión is one of the great gastronomic events in Spain that brings together national and international chefs, journalists and food companies. It is one of the most important conferences in the world about cooking and food.

Madrid Fusion was held from 27 to 29 January at the Palacio Municipal de Congresos in Madrid. Some congressional figures give an idea of its importance and international projection: Madrid Fusion has had 3,500 visitors daily, of which 150 were foreign journalists in addition to another 500 professionals of national press. There have been 57 international speakers from 15 countries, more than 100 domestic and foreign chefs in total.

These are the highlights of what has been Madrid Fusion 2014 and trends in food that will arrive:

1 – The importance of local products and the binomial restaurant-small producers in the area. This is a growing trend worldwide. This was demonstrated by the chefs from Peru, Bolivia and Chile, which explained their agreements with market gardeners and farmers.

2 – Products of the orchard: a trend in the world of gastronomy, green, healthy and natural cuisine with products consumed directly, without going through cold rooms.

3-: Congress, as usual, held a charity auction of two specimens of black truffle from Soria. Were acquired by Andrea Tumbarello (restaurant Don Giovanni) and the Iberostar group in 3.000 to 5,000 euros each. In addition, the chef from Soria, Óscar García Marina, gave a presentation about the truffle and the soul of the mushrooms.

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4 – Great chefs in action. Every big name in Spanish cuisine went through Madrid Fusion to showcase their latest creations: David Muñoz, Quique Dacosta, Arzak, Joan Roca, Eneko Atxa or Ángel León, among others, who dazzled attendees with their edible luminescent bacteria.

5.- Winners: Madrid Fusion holds various competitions, such as the Revelation Restaurant, which went to Montia, (El Escorial) with Daniel Ochoa and Luis Moreno. David Muñoz and Gert de Mangeleer (three Michelin stars each) were chosen as the best chefs in Europe.

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6. – Vanguard and Tradition: Madrid Fusion is a showcase of the culinary art, but this year has combined the most advanced talks with a tribute to the tradition in the kitchen. At Madrid Fusion presentations have been added to the Taste of Spain, where great chefs have praised products such as legumes, hunting or cod.

7 – The Bullipedia: Ferrán Adriá and his team presented the Bullipedia, which is guessed as a key instrument for the work of young chefs like a virtual culinary encyclopedia.

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8 – Tapas: another trend that is consolidated in the world. One of the clearest examples, the chef José Andrés and his group Think Food Group, who said: “We have to celebrate and be proud of where we come from”, claiming the Spanish cuisine in miniature.

9 – Design and communication: food processing companies have to be distinguished in order to gain a foothold in the market. This requires not only enough to have a good product: the design and how to position it are vital.

FITUR2014 gastronomia nota prensa madrid fusion

10 – Enofusión. Parallel to Madrid Fusion, where winemakers, restaurateurs, distributors, sommeliers, journalists and fans of the wine culture have shared during these three days is celebrated unforgettable experiences. One of the highlights was the tasting of three wines in the Parker 100 points list.

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Spain´s Great Match in Miami: the Yummy Chronicles

 Elena Fernandez

D.O. Rueda white Wine booth

D.O. Rueda white Wine booth

Last week, the Yummy Bull had the opportunity to attend to a Spain’s Great Match tour stop in Miami. The event took place at the The Moore Building in the Miami Design District. The Great Match is a celebration of the wines and food from Spain.

American importers and distributors of Spanish wines presented their finest products, to wine industry professionals, media, and consumers. More than 200 Spanish wines were featured in a walk-around tasting informal format.

The tasting was complemented with a seminar presented by Grandes Pagos de España, an association of Spanish wine producers dedicated to promote Spain’s estate wines, was held for select trade and media. Attendees tasted through 24 of the 27 prestigious winery estates that belong to Grandes Pagos de España including the finest examples of winemakers, including Carlos Falco, Víctor de la Serna and Mariano García.

As Spaniard and wine lover you can imagine I felt in heaven for a few hours… It was difficult for me to find a place to start my particular wine tasting tour, so I decided to begin with Las Rocas from Bodegas San Alejandro. This wine comes for a winery placed in Calatayud one hour driving away from my home town, Zaragoza. Garnacha Borja and Calatayud wine are my day to day wine options at home, so I wanted to test what is new.

Matarromera Ribera de DueroMy favorite was Garnacha 2009, 90 points rated by The wine Advocate. I love garnacha grape because has enough body to fulfill my Spanish taste but It´s fruity and affordable enough to pair with my daily meals. But I made room for Ribera del Duero wines, other of my favorites. I had the opportunity to taste Abadía Retuerta last releases, this winery belongs to Grandes Pagos de España association, and another really good Ribera, Matarromera Crianza 2008. A classic wine with a modern touch.

Whites are in my top list of wines too so I was happy to find a representation of Consejo Regulador DO Ruedain the Match. All  Verdejos were great and you could find a list who looks for distributor in the US too. I love the bitter spicy touch in mouth of Rueda wine, great for any kind of fish and seafood.

Another Spanish white best seller was in Miami last week: Albariño. Every of them where great but I found particularly special the wines from Paco & Lola, a boutique winery from Pontevedra with a really cool  and brave branding design too.

After 15 sips of wine aprox. I decided It would be a great idea to refuel so I visited Cheese from Spain booth, full of an amazing array of varieties. Cheese and wine are close brothers, you know. Olives were present too. I loved the small cheesecakes made with black olive tapenade on top. Unexpected combination!

In Spain we finish our celebrations with Cava, our particular sparkling wine sweet as champaigne, so I wanted to do the same. I could see the release of the new Anna de Codorniu bottles, girlie style! And I tasted Jaume Serra cava rosé, MMM so delicious!

Guests also had  the opportunity to visit: Tapas: Spanish Design for Food, an exhibition organized by Accion Cultural Española (AC/E) with the collaboration of SPAIN Arts & Culture, La Fundación España-Florida 500 Años and the Centro Cultural Español de Miami, in recognition of the 500th anniversary of the arrival of the first European, Spaniard Ponce de León, to the shores of Florida.

This exhibition, who traces a fascinating path of Spanish design related to food  will visit Washington DC and many others US cities all around 2014.

eExpo tapas