Viña Galvana by Delgado Zuleta


This week I was invited to a cata for this year’s edition of Bodegas Delgado Zuleta’s D.O Cádiz white wine Viña Galvana. Delgado Zuleta is of course best known for its sherries (it’s said to be the oldest bodega in the marco de Jerez), especially Manzanilla La Goya, but also produces local white wines.

The 2017 Viña Galvana (85% Palomino Fino and 15% Moscatel) is a fresh, light wine with a bright pale gold colour and a touch of fruitiness, and pairs well with fish and seafood. Really a perfect summer wine. The label pays tribute to one of Sanlucar’s most popular events, the annual horse races on the beach which take place every August. The cata was presented by Jorge Pascual, the Director-General of Delgado Zuleta and enologist José Antonio Sánchez Pazo, with promotion by @ProbandoGastro.

The event was hosted by Cinta Romero and her team at La Cochera del Abuelo, who also provided a light post-cata lunch. Thanks to everyone who helped organise this very pleasant event.

Pando Food Photography Workshop

pando foto workshopLast week I was invited to attend a food photography workshop for food bloggers and journalists, hosted by Pando Restaurantes and Gourmedia. It had been awhile since I’d been to the Pando central location in calle San Eloy and I was impressed by the changes to the premises, which were modern without being modernist, and comprising an indoor “terrace” at the front, a large bar area, an interior patio, and a dining room. The photography workshop was held in the bar area, and our tutor for the evening was professional food photographer, and my old friend, Manolo Manosalbas.

pando foto workshop manoloManolo Manosalbas in action

During the course of a fun and informative evening we got to practice our photographic skills on (and later eat) five dishes from Pando’s new menu created by chef Manolo Mediavilla, selected to present a variety of challenges to the budding photographer. Manolo gave us some tips and hints on how to add a variety of perspectives and points of view to our photos, to maintain awareness of lighting and background and give greater depth to photographs, and kept watch over our efforts.

At the end a copy of the book Macuro Tapas, with fabulous food photography by Manolo, was given away as the prize in a raffle, for the further encouragement and education of the lucky winner (who happened to be my pal Peter from @SVQconcierge).

pando photo workshop peterYou can see the results of the participants’ photographic endeavours on Twitter and Instagram by using the hashtag #gastrofotopando. Here are my best shots from the evening…

pando foto workshop ensaladillaEnsaladilla de gambas con mayonesa de manzanilla

pando foto workshop mejillonesMejillones con coco y curry

pando foto workshop sopaSopa de cigales con lomo de salmonete

pando foto workshop presaPresa Ibérica de Bellota, soufflé de calabaza, crema de boletus

pando foto workshop biscochoBiscocho de remolacha con crema de payoyo

Tapas Route in Zona Calle Feria

feria de tapa

This weekend you can enjoy specially chosen tapas with a small beer for a set price of 3€ during the Ruta de la Tapa in Zona Calle Feria. Twenty bars are participating and you can also win a prize by voting for your favourite tapa. See the Calle Feria Facebook Page for details. It’s a fun (and economical) way of getting to know the tapas bars in this area.

feria tapas mapclick on map to enlarge

 

 

Sevilla Tapas Week

stw 2015It’s that time of year again – Sevilla Tapas Week!

From November 13 – 22 you can enjoy special tapas for a special price (3€ tapa + drink) at selected bars around town. You can also download the app to find the bars nearest you and follow the Sevilla Tapas Week Facebook page to participate and win prizes. Buen provecho!

Andalucía Sabor 2015

andalucia sabor 2015
This year saw the 5th edition of the Andalucian Fine Food Exhibition (Andalucía Sabor), which was held in the Palacio de Congresos from September 14-16.

This biennial event is organised by the Department of Agriculture, Fishing and Rural Development of the Junta to promote the best of Andalucian produce and gastronomy to a world market. It brings together professionals from every part of the gastronomic world from primary producers, through the Consejos Reguladores to chefs, wholesalers and distributors, and the press. As well as the exhibition stands activities include tastings of oil, ham and wine, ham cutting and cooking competitions and demonstrations, and round table discussions.

In other years I have focussed on the conferences but this year I spent most of my time checking out the products and watching the presentations and workshops. Here are a few of the highlights…

Continue reading “Andalucía Sabor 2015”

Sevilla Tapas Week

seville tapas week

Today I was at the press conference announcing this year’s Sevilla Tapas Week, which will take place 6-16th November.

More than 160 bars and restaurants are participating (40 more than last year) and there will be three tapas categories: traditional, gourmet and “sabores de provincia” (not quite sure what that last one means).  People can try the special tapas on offer and then vote on line for their favourites using the SWT free app.

sevilla tapas week press conferencepress conference at El Rinconcillo, Sevilla’s oldest tapas bar

On Thursday and Friday (November 6-7th) you can check out the first Gastronomy & Networking event, being held at the Convento de San Agustín. Also make sure to download and follow the Sevilla Gastronomy Heritage Tapas Guide free app, which is a near and dear project that I helped create.

Sevilla Tapas Week
6 – 16th November

Seville Gastronomic Heritage Guide

sevill gastronomy heritage

Introduing Sevilla’s first Gastronomic Heritage Guide to tapas (and the best places to find them). The first printing of the guide is out and about and you can also download the free APP, which has both Spanish and English versions. It’s a perfect way for both locals and visitors to discover the diverse and delicious gastronomy of Sevilla, one bar at a time. Handy maps and recipes are also included in the APP.

“Establishments suggested come from a popular survey conducted by Tourism Board of City of Seville website between April 15 and September 15, 2013, as well as from a selection prepared by a technical commission of experts composed of Julio Fernández, Chef of the Michelin Star restaurant Abantal, Fernando Huidobro, president of the Andalusian Academy of Gastronomy and Tourism, Javier Compás, wine tasting technician, journalist and gastronomic writer, Shawn Hennessey, best gastronomy Twitter 2013 and author of Sevilla Tapas gastronomy tours, and Paco Sánchez, historic bar-restaurant owner in town, former owner of Bar Giralda and Bar Estrella. As a rule, these establishments are limited to the traditional and touristic heart of the city, although some other establishments are also included beyond that area because of uniqueness, quality and tradition.”
~ Visita Sevilla

I am very pleased and proud to have had a part in the creation of this very special guide.

app sevillaDownload the APP at Visita Sevilla

Andalucía PopUp

andalucia popup

So this happened while I was away in Madrid last week – Sevilla’s first ever street-food event, #StreetFoodAndalucia by @AndalucíaPopUp, which was held on the roof terrace of the Oasis Backpacker Hostel @OasisHostels. In my opinion Sevilla has probably the best bar-food  (ie tapas scene) of any city in the world, and it’s great to see good quality “street food” from kiosks and trucks finally coming of age here, starting with the recent arrival of Sevillas first food truck La Cayejera @lacayejera.

streetfoodandalucia
Anyhow, since I couldn’t be there my friend Peter Tatford @SVQconcierge said he would stop by and have a look (and he even took these photos!). I’m told that, although modest in scale – the rooftop venue itself was a bit limited in space – the event was well attended, and got quite buzzy. And the four participants all did a great job of preparing everything from sushi to burgers at their stalls and keeping everybody well-fed. Looking forward to attending the next one. Here is a video of the event, and there’s even a small cameo by Peter about half-way through.

Andalucía PopUp

Ronqueo at La Azotea

 ronqueo azotea tuna almadraba
It was definitely not your average Tuesday morning. I had been invited (along with a few journalists, bloggers, photographers and friends) to a “ronqueo”, the skilled cutting of an almadraba tuna. The almadraba (Arabic for “the place of striking or beating”) is an age-old technique for catching blue fin tuna that continues to the present day. Every year during the tuna migration from the Atlantic to the Mediterranean (May-June), mazes of nets are set, creating a channel of nets which direct the tunas to a larger “floor net” which is then raised to the surface, enclosing and capturing the tunas.

azotea ronqueo scenes

La Azotea had arranged to have a tuna delivered to their Jesús del Gran Poder location to give us a demonstration of the traditional cutting art know as as the “ronqueo” – the name comes from the rasping sound made when the knife cuts through the spine (from Spanish “roncar”- to snore). The 233 kilo tuna arrived and, with some difficulty, was transferred from the truck to the restaurant, which had been stripped of all tables and chairs and had a protective layer of plastic covering the floor. The master cutter then wasted no time in getting down to work.

ronqueo azotea bulletFirst the head was removed and it was discovered that the tuna had been killed “Japanese style” with a bolt to the head while still in the water. Then the belly (ventresca) was removed and shortly afterwards we heard the rasping sound of knife against spine. The massive upper and lower loin and tail sections were next to come out and then the cutter went to work on the head, removing the cheeks, mormo, morillo (don’t know how to translate those last two).

Then we were treated to the freshest tuna tataki ever – straight out of the fish and onto the griddle. It was a fascinating experience and, as with jamón cutting, it was easy to see that hand-cutting the tuna in this way is truly an art form. I’m so glad I got a chance to see my first ronqueo. Thanks Juan!

This is pretty much the end of the almadraba season for this year so make sure to get over to La Azotea this week while the fresh tuna lasts.

La Azotea
Jesús del Gran Poder 31
Zaragoza 5
Mateos Gago 8

ronqueo azotea jesus josemaria juanchefs Jesús and José María with La Azotea owner Juan