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News | Mar 15 2018

Seattle Culinary Academy Holds its Annual Tapas Competition

The winning tapa, Revive La Tradición, offers a reflection on how tapas began and recognizes Spain’s long history of flavorful food.

Annual Tapas Competition

It’s that time of year again! The Seattle Culinary Academy recently organized its annual tapas competition and, like very year, students exhibited not only their creativity, but also their passion for Spanish food.

The competition was judged by a selection of professional chefs, and this year’s top winner was Christine Gronseth, who took home first place for her creation entitled Revive La Tradición.

Second place went to Jesse Correa, for his Squid, Ink and Pimenton tapa, and Ashley Bronec nabbed third place for Current Mode, Spain.

Gronseth’s tapa was made from Marcona almonds and Serrano ham powder cornet, Manchego double cream, smoked pimenton tomato jam, Serrano ham and cava gelée.

Says the budding chef about her creation: “Reflecting on my tapa ingredients brings me delicious memories of my travels to eight different cities in Spain. At every cobblestone turn I felt like another slice of jamón was waiting for me and somewhere a bit of spiced tomato and creamy Manchego, always washed down with a splash of sherry or cava.

The intensity of these flavors, complex on their own, inspired me to combine them into one crunchy cornet bite.

The name Revive La Tradición comes from my desire to recall the tradition of how tapas began: with a piece of bread to cover one’s glass of sherry or cava. In the very bottom of the glass holding the cornet, I placed a bubble of cava gelée to represent the drink and leave the taster with a long finish of sparkling cava, hinting at a memory of Spain’s long history of flavorful food.”
 

The competition was judged by a selection of professional chefs, and this year’s top winner was Christine Gronseth, who took home first place for her creation entitled Revive La Tradición. Samara Kamenecka/@ICEX
Revive La Tradición
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