The Institute of Culinary Education (ICE), in New York City, recently welcomed the flavors of Spain with a special event on October 30th, organized by the Spain Trade Commission in New York.
The evening event saw guests arrive to an open bar, where Pares Balta Blanca Cusiné Cava 2010 was being served. After the welcoming remarks, Jeffrey Shaw led an olive oil tasting and presentation featuring Goya extra virgin olive oil and Union extra virgin olive oil.
This was followed by a cooking demo led by chef Alex Raij, of New York-based Basque restaurant Txikito and Michelin-star venue La Vara. He prepared olive oil poached porcini salad with olive oil poached egg yolk and shaved aged Spanish cheese, and Basque-style olive oil poached salt cod, both of which were then served to guests. The latter was paired with an outstanding white wine, Pares Balta Electio Old Vines Xarel-lo 2014. For dessert, olive oil cake with olive oil ice cream and vanilla-olive oil soaked kumquat was served. The delicious meal was followed by a discussion, a raffle and a Q and A.
From the Basque-style poached salt cod to the aged Spanish cheese, the evening was educational, fun and delicious