Category Archives: Yummy news
After 3 years writing about healthy Mediterranean food, dishes, entrepreneurs, recipes and tips I have finally decided to take the plunge and to push a bit harder in my compromise to advocate for a healthy fun way to eat. So this time the entrepreneur is me!
Since last September I have been working as co-founder of Greenkrate, a startup based in Seattle to launch a school lunch boxes service delivered to your door twice a week.
So, well we are finally on stage! We are now accepting orders to begin operations in the Eastside area in late January. Our menu focuses on balanced, appealing, easy to manage cold dishes for kids that we will keep them happy, energetic and fueled for their long and demanding school day. Each day’s lunch is pre-packed in separate compostable containers. All you need to do is store them in the fridge, and they’re ready to grab-and-go in the morning.
We know many kids can be picky eaters, so we’ve designed our menu to be approachable too. We have always available substitution meals plus vegetarian versions of each meal and nut free options. And we only work with the best quality, organic, local and seasonal ingredients.
We are a small team of parents that want to make a difference in our kids diets giving you convenience and saving you time and money. Do you want to jump in?
You can find info about how to order your meals here
And you can see a whole week sample menu here.
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).
I 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:
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
For the dressing
5 Extra Virgin Olive Oil tablespoons
2 Sherry Vinegar tablespoons
Grounded black pepper
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.
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.
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.
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.
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.
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.
This guide will appear on the web in different languages so consumers, importers, specialised shops and markets of any country will know about the best products, and which companies manufacture the highest quality of non-perishable foods.
Supported by our star chefs and our cutting-edge cuisine, this Guide wants to promote the knowledge and the prestige of these exceptional spanish raw materials. The guide will recognize the Spanish culinary tradition and its leading position in the world, highlighting its ability to innovate and create new dishes.
The guide will pick up on six groups of non-perishable items: Iberian and other meats, extra virgin olive oils, cheeses and dairy products, canned fish and seafood, canned vegetables and a final hodgepodge section with other kinds of products.
For each of these six groups, there is a team working on the best selection of different brands that, in their opinion, should be present in the guide. This selection will then be further evaluated by the Culinary Academies of each region to pick a final range of products to be submitted to the jury’s opinión. This jury will then determine what products will appear in the final list, probably in March