The Spanish chef discusses his new restaurant in New York City

Dani García is one of Spain’s most celebrated chefs — his restaurant Calima in Marbella has the distinction of having two Michelin stars. But his newest venture in New York is a change of pace from his usual tasting menu. The new Manzanilla, located in New York City, is described by García as a brasserie. Its intention is to bring in a wide array of diners who are looking to try Spanish food beyond the ever-present tapas. "Here we want to do something more special than tapas, but not fine dining. But this is a balance," he says.

García planned the menu around dishes that he felt would give diners an authentic experience. "I’m very happy with the dishes that have a very Spanish flavor, or Andalucian flavor," he says. "Like the cured scallop with ajo blanco... It’s a flavor of my area [that] I remember being at home with my mother and grandmother. Or the oxtail brioche; the flavor of the oxtail is also another flavor that is very usual in my area, that’s a very real Spanish taste."

For more from García, watch the video above! And if you want to try his food without having to head all the way to Spain, make sure to check out Manzanilla.


Some of the most interesting presentations were riffs on ingredients. For example, Paco Roncero (two stars, La Terraza del Casino, Madrid) used a single varietal olive oil, Picual, in three styles, early harvest (October), mid harvest (November) and late (December) in creating three different dishes, each showcasing the flavors of the oils. Oh, there were some far-out techniques involved too—freezing the oil, turning it into butter, then dipping it in malitol to make a caramel, turning it into popcorn. Or something like that.

Admittedly, the Andalucía Sabor conference was intended for professionals. Nevertheless, the show cooking I liked best were those that actually could be accomplished by a home cook. One of these was presented by Enrique Sánchez , a TV chef (Cómetelo, Canal Sur TV), who deconstructed a very traditional recipe from Cádiz, Chocos al Pan Frito, cuttlefish with fried bread.

Interpreting a traditional dish.
The traditional recipe is made with a red pepper sauce thickened with fried bread with onions, garlic and parsley. Enrique made a light red pepper sauce with parsley oil to decorate the dish. Instead of chopped onions, a delicate hint of chives finished the dish. Beads of black alioli, made from cuttlefish ink, lent drama to the plate. Instead of fried bread, shards of regañás, a crisp cracker, garnished the dish. I’m honestly not sure where the rice was incorporated or why some toasted pine nuts finished it off, but it looked scrumptious. And, didn’t require any special equipment or ingredients to produce.

But, in the booklet published for congreso attendees, appeared, not the deconstructed recipe, but the traditional one. So, here’s my take on the traditional recipe.

Traditional: Tender cuttlefish in a sauce thickened with fried bread.

Chocos al Pan Frito con Guarnición de Arroz
Cuttlefish with Fried Bread Sauce and Rice

(Recipe adapted from one contributed by Enrique Sánchez to publication of Andalucía Sabor, September, 2013.)

Cuttlefish, cleaned and ready to cook.
Cuttlefish (sepia, jibia, choco) is a cephalopod (like squid and octopus), with the “shell,” or cartilage on the inside. The cuttlefish body is much rounder and thicker than the squid (calamar). Not as tender as squid, cuttlefish is usually braised or stewed in a sauce. Squid can be substituted in this recipe, but will need less cooking time.

Ñorasare plum-sized dried red peppers with a bitter-sweet flavor. If not available, use an additional 1 tablespoon pimentón (paprika) in this recipe.

3 ñoras (dried sweet red peppers)
4 tablespoons olive oil, divided
2 slices bread, crusts removed (about 2 ½ ounces)
½ cup manzanilla (dry Sherry)
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon parsley
2 pounds cleaned cuttlefish, cut in 1 ½ -inch pieces, tentacles reserved for garnish
1 teaspoon pimentón (paprika, not smoked)
Water, about 2 cups
½ teaspoon salt
Chopped parsley
Rice with tentacles as an accompaniment

Remove stems and seeds from the ñoras and put them in a bowl. Cover with hot water and allow to soak for 45 minutes.

Heat 2 tablespoons of the oil in a pan or cazuela. Fry the bread until browned on both sides. Remove it to a dish. Pour the manzanilla over.

Add 1 tablespoon more oil to the pan. Sauté the onions and garlic on medium heat until softened, but not browned, 5 minutes.

In a blender or food processor, puree the soaked ñoras, fried bread, onions and garlic from the pan and parsley with ½ cup of the ñora soaking water.

Add 1 tablespoon more oil to the pan and sauté the pieces of cuttlefish. Sprinkle with the pimentón. Add the bread paste to the pan with enough water to cover the cuttlefish, about 2 cups.

Simmer, covered, for 1 hour, stirring occasionally. Uncover and cook until cuttlefish is very tender, about 15 minutes longer.

Serve the cuttlefish accompanied by the rice and sprinkled with chopped parsley.

Rice with cuttlefish tentacles, a side dish.

Arroz de Guarnición
Rice as a Garnish

2 tablespoons olive oil
Tentacles from the cuttlefish
2 cloves garlic, sliced crosswise
½ cup medium-short-grain rice
1 cup water or fish stock
½ teaspoon salt

Heat the oil in a small skillet. Sauté the tentacles of cuttlefish. Add the sliced garlic, then the rice. Add water or stock and salt. Bring to a boil, then lower heat and cook, uncovered, until rice is tender, about 16 minutes. Allow to set 5 minutes before serving as an accompaniment to the cuttlefish.


Born in Marbella, he is both cosmopolitan and a keen traveller. His dishes clearly reflect the influence of vivid experiences from many different cultures during his travels. His menu, therefore, is a result of a melting pot of different travels and gastronomic cultures. Figures such as Ferrán Adriá or Manuel de la Osa are some of his inspirations, to whom equates Japanese cuisine or business models such as Nobu Restaurant or those of Joél Robuchon, a chef whom he particularly admires. He began his training in the Malaga School of Hospitality La Cónsula,where he became part of haute cuisine. In 1996, he started to work with Martin Berasategui with whom he shares the same dedication, skills and drive as a chef. It is during this time in which he reconfirmed his vocation and passion for the kitchen and defined the type of cuisine that would become the subject of the development of his career. Centred on the concept that everything falls beneath the critical common denominator of “the flavour.”

The evolution of Dani García as a chef permits one to consider him as one of the most creative chefs in the panorama. He is an authentic artisan of flavour who is able to combine, in the same plate, both the distinct produce of his country with techniques and ingredients of more international cuisines. In 2000 Dani García acted as Head Chef of the project Tragabuches, obtaining his first significant recognition as a chef and gaining his first Michelin Star at only 25 years old.His form of cooking began to develop as an unsuppressed explosion of colours: full of intuition and youth. It became a key point of reference as the base of what was to become his future cuisine. Eventually Dani García took the leap forward from this family business into the international realm, a move that strengthened and reinforced his high- profile figure and presence: he inaugurated CALIMA in Marbella, a personal project that guided him to refined maturity as a chef, thanks to a kitchen charged with imagination. This was a new era that lead to significant advances and learning. This gained experience and command of technique can be seen reflected in his most renowned dishes in which technique aids flavour. In 2007 he returned to the critic’s eye when he was awarded with a Michelin Star at CALIMA, converting him into the first Andalusian chef to obtain a second star.

In June 2012 he launched Manzanilla, a brand of his own with a view to international expansion. The first space was opened in Malaga followed by the same concept six months later in New York. An accessible approach based on that of a gastronomic offering of tapas that looks to connect the American public with Andalusian cuisine, expressed in an international manner and based on a broad and open business concept like that of Spanish Brasserie.Up to this moment, Dani García had done many things that weren’t actually his: advice, assignments, gastronomic direction, etc., all without his own identity. Therefore Dani Garciá Restaurante and BiBo presented the first opportunity in which the chef was able to become his true self. These are projects born underneath the name of Group Dani García.2014 is his best year to date, both to a personal and professional degree. His evolution and recognition as a chef are consolidated in in the opening of both these spaces that finished the year which 2 stars in the new space of Hotel Puente Romano. The drive and energy involved in doing something that is yours alongside the support of a great team, is the perfect recipe for the cultivation of growth and learning.

This new path in Marbella permits the chef to start a new era, one with bases in a sound and well-established form of cooking, in which the creativity of his dishes and concepts can reach new exemplary heights.

Describe your culinary philosophy in 5 words.

Contrast, Andalusia, flavor, sea and Mediterranean

What is your greatest inspiration?

Andalusia is my bestinspiration

If you could take a plane ride to any restaurantin the world, just for one meal, where would you go?

I would like to go to Alinea restaurant, in Chicago

What three things would you take to a desert island?

Water, fireand my girlfriend

RestauranteDani García

Bulevar Principe Alfonso von Hohenlohes/n

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At this new restaurant from Robert Guimond — who labored at Jean Georges, Roberta’s and Speedy Romeo — the secret is wood-fired pizzas made with slow-fermented sourdough, and a colourful array of vegetable dishes. Mr. Guimond was within the midst of a tender opening when the lockdown started, and has continued to supply meals to go. Now he’s prepared, as quickly as out of doors eating is permitted, to welcome clients with socially distant seating for 20 on the patio. His accomplice in that is Emi Guimond, his sister, who was director of operations at Speedy Romeo. In addition to pizzas and vegetable dishes, there are lamb and beef meatballs and confit hen wings. The inside has an open kitchen. And the initials stand for Public Display of Affection.

669 Union Street (Fourth Avenue), Park Slope, Brooklyn, 718-635-1678,


Simon Oren, an proprietor of Nice Matin, 5 Napkin Burger and others, is opening this nook for falafel and different Middle Eastern fare for takeout and supply. Eventually, it’ll have 12 stools at an indoor counter. Tuvia Feldman, the proprietor of Bustan, will probably be Mr. Oren’s accomplice, and Eli Buliskeria, who additionally works at Bustan, is the chef.

1108 Lexington Avenue (77th Street),

Sullivan Street Bakery

Along with some breads and pastries in his Hell’s Kitchen and Chelsea shops, Jim Lahey can also be reintroducing pizzas at an incarnation of Co. inside his Chelsea location. Spinach, margherita and pizza rossa are the varieties to select up or have delivered, Tuesdays by Saturdays.

236 Ninth Avenue (24th Street), 212-929-5900,

Miznon Shop

The Israeli chef Eyal Shani has added this outpost for take-away and supply of huge, family-style dishes at his Upper West Side spot. Choices embrace a roast hen dinner with salads, aspect dishes and dessert a vegetarian dinner and a fish dinner, all serving 4 to 5, $160 and $180. Dinners for 2 are $85 and $95. A falafel equipment with sufficient for 4 folks is $41, and the entire roasted cauliflower is $9.50. Available to order Saturdays by Wednesdays solely.

161 West 72nd Street,

Baldor Kitchens

Early within the pandemic, Baldor Specialty Foods, a wholesaler of principally contemporary substances to eating places, started delivering to retail clients. Now, it has expanded its platform by providing meal kits with recipes and Baldor substances to prepare dinner at residence. The decisions are hanger steak with chimichurri and potatoes, hen piccata with cauliflorini, cavatelli with hen sausage and broccoli rabe pesto, and wild mushroom risotto. Each serves 4 and prices $42 to $48.

Carbone Hamptons

Major Food Group’s clever guys-style restaurant in Greenwich Village has opened a pop-up promoting its fashionable Caesar alla ZZ salad, spicy rigatoni with vodka sauce, meatballs, jumbo shrimp scampi and veal Parm, together with elaborate complete truffles, all for pickup. This à la carte menu contrasts the one they launched in early May, a month-to-month subscription service providing two meals for 4 every week, $500 every week, minimal 4 weeks.

Carbone Hamptons, 230 Elm Street (Pulaski Street), Southampton, N.Y.,

This nonprofit web site, itemizing greater than 121,000 eating places throughout the nation for direct ordering and present playing cards, was began in March. Last week, in response to widespread protests, the web site created a separate class for black-owned eating places. A founder and accomplice, Nabeel Alamgir, a former Bareburger busboy who grew to become that firm’s head of promoting, stated, “We solely had one at first, however now there are a number of hundred.” All eating places on the web site may be searched in response to ZIP code. Orders may be positioned immediately with the eating places, bypassing third-party supply platforms.

Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Get common updates from NYT Cooking, with recipe options, cooking ideas and buying recommendation.

Session 3

Dario Cecchini | Carna & Bottega Di Carna



At a packed-out press conference, broadcast live on prime-time news, Ferran Adrià (acclaimed as the best chef in the world) announced that at the end of the 2011 season, he will close El Bulli for two years, for regeneration. After years of intense creativity, he declared that he needs—not a rest—but to reinvent the restaurant. “What is the future of El Bulli?” he asked. He’s not sure, but he’s not quitting. “We’re cooks—we’re going to continue.”

Get ready, New York city! Dani García is coming to town. García, an up and coming young chef who has two Michelin stars (the first was for Tragabuches, in Ronda the second, for Calima, in Marbella), will open La Moraga, a “gastrobar,” in Manhattan before the end of the year. It’s part of a franchise operation, in collaboration with the Andalusian regional government, to export tapas to the world,” said García.

(Photo of Dani García and me by Ed Owen.)

Hare-brained, by Ferran Adria. Hare’s brains are on the autumn menu at El Bulli. Adrià here presented a short, ravishing video illustrating his techno-emotional approach: A wild hare bounds across a field. Shots ring out. The carcass is skinned. The bloody skull is split open and the brains removed. The miniscule loin is seared, plated with gellified spheres of red fruit— Drama, music and visuals are heart-stopping, if not appetite-whetting.

Deep impressions. Without even tasting it, the food of Alicante has left a deep impression on me. The women manning the Alicante stand pressed on me a cookbook, Bon Profit--Viaje por la Cocina Alicantina, the largest, heaviest tome I have ever owned. I didn’t even promise to visit their province. Maybe they just didn’t want to carry the book home again. Some nice pumpkin recipes—

Ruth Reichl (editor of the late, lamented Gourmet magazine). Hers was a strong voice on an otherwise dull panel discussing “where is haute cusine headed?” Speaking of restaurant critics, she said, “Now there is a huge group of people on the Internet, who are passionate and knowledgeable about food, who force critics to be more compelling to stay ahead of their audience.”

Alan Ducasse. Too lazy to go fetch the translator earphones, I couldn’t follow what Ducasse had to say. Even the moderators, those two gastro-gnomes, José Carlos Capel and Rafael Ansón, spoke in French.

Grant Achatz (of Alinea in Chicago). I could kick myself! Too busy eating ibérico ham, I missed Achatz’s “dialogue” with Dana Cowin, editor of Food&Wine mag.

José Andrés (restaurants in Washington D.C. and L.A.), inspired by the glass-art of sculptor, Dale Chihuly of Seattle, demoed a salad of vegetables and a spun-sugar caramel. José, a great communicator as well as innovator, said technology is the way to avoid chaos in the kitchen.

Marco Sabatini, purveyor of truffles, dropped a black truffle weighing 440 grams and it shattered into crumbs. He swept up the bits and took them home to make risotto. On a happier note, truffles were auctioned for charity—a white one from Asti (Italy) brought � and black ones from Soria (Spain) netted �. I liked the way everybody passed them hand-to-hand. You could sniff your hands for the rest of the day.

Tapas. OK, OK, tapas aren’t new. Why they’re trendy all over again is that, with the economic downturn, less is more. Tapas now are a marketing tool and branding concept. Chefs like Dani García (see above), whose new La Moraga restaurants are designed to make alta cocina (haute cuisine) affordable.

Mixology. Hours of seminars and tastings were devoted to cocktails (“the history of the gin-tonic”). I attended not a single one nor sipped the herbal martini, aged rum, tequila or gin. I did take a turn through the Bar Show and had a Schweppes tonic, with Asian grapefruit slice and a few juniper berries. Nice.

Market cuisine. The market is Mercado de San Miguel, adjacent to Madrid’s Plaza Mayor. The original market, with its structure of forged iron struts, dates from 1916. It has been refurbished and now has real-time vendors of fish, meat, bread, fresh produce and eating stalls. During Madrid Fusión it opened for a night-time event, where some top Madrid chefs took over the market stalls. I loved the whimsy of one-star chef, Fernando P. Arellano of Restaurante Zaranda, whose cups of black tapioca with griddled cuttlefish were a visual knockout (red piquillo peppers beneath the tapioca), texturally thrilling (creamy scallion foam and kernels of fried red rice and Espelette pepper) and absolutely delicious.

Serving plates that light up. Presented by Elena Arzak (daughter of famed Basque chef, Juan Mari Arzak) and created by Philips Design (division of the electronics firm), the plates subtly backlight foods with glowing color, switched on as foods are placed on the plate. “Color is one more flavor-sensation,” said Elena. She said the restaurant is very interested in pursuing research of this sort.

Red cardoons. I’m always on the look-out for something new, and cardo rojo de Ágreda is this year’s find. A cultivated thistle (Cynara cardunculus), related to the artichoke, cardoons look rather like celery—a bunch of thick stalks topped with leaves. Like celery, the stalks need to be stripped of stringy bits. Cardoons are usually boiled until tender and served with a sauce of ground almonds (typical for Christmas Eve dinner). These red cardoons come from the municipality of Ágreda, on the border between Aragon and Castile, where the mature plants are buried under a mound of soil to protect them from early frosts. This gives them flavor, color and crispness, so they can be eaten raw. Here they were chopped and tossed with a vinaigrette. Crunchy and tastier than celery.

Estate-bottled olive oil. I met Xandra Falcó, commercial director for Pagos de Familia Marqués de Griñón (her father, the marques, makes superb wines). The family’s extra virgin olive oil, produced and bottled on the Capilla del Fraile estate in Toledo province, is intensely fruity and subtly bitter.

Cured ibérico pork loin. By now you know that acorn-fed ibérico pigs produce the world’s best ham. But pigs are more than hams and shoulders. Boneless loins also are dry-cured with salt and a hint of pimentón (paprika). At the stand of Sierra Mayor de Jabugo, Julio Revilla Saavedra poured manzanilla Sherry and served a platter of his company’s exquisite lomo, loin, as well as sausages.

Tasting of Garnacha wines from Aragón. I am a dilettante when it comes to wine. I love drinking it and I choose the best wines I can afford—but I really know very little about it. How can one bottle cost $150 and another, priced at $15, please me just as much? Given my lack of expertise, I probably should have stayed away from the wine-tasting event at 10:30 in the morning. But, there I was, sniffing, slurping, spitting (spit buckets were at hand, but it’s still hard to imbibe nothing), jotting down tasting notes with the cognoscenti. So, I assumed it was a defect in my perceptions when I swirled and sniffed one entry and wrote in my notebook: “sewage.” But, some of the experts expressed the same opinion out loud! So, my confidence has increased—at least I can recognize a bad wine! One wine I loved: Terrazas del Moncayo 2007, Crianzas y Viñedos Santo Cristo, DO Campo de Borja. I’ll look for this wine and enjoy actually swallowing it—perhaps with roast lamb. (Above, Ed Owen, journalist and bon vivant, gets ready for wine tasting.)

Sopa Castellana. Castilian soup—also known as garlic soup (my recipe can be found here) was served at lunch to the multitudes of conference-goers, courtesy of the city of Valladolid. Thickened with peasant bread, redolent of garlic and pimentón, it was the perfect sop for all the great wines being poured. And a nice counterpoint to the overly-elaborated chef’s food.

Cheese. I kept grabbing samples of torta del Casar, an extraordinary sheep’s milk cheese from Extremadura. The cheese has a subtle, appetizing bitterness, due to a vegetable thistle coagulant, and a natural, creamy dipping consistency.

Nespresso. The coffee hit the spot—but I missed George Clooney.

To Esmeralda Capel, one of the organizers of Madrid Fusion, who opened doors for me to Jone Urrutia, press gal to Gerry Dawes, who knows absolutely everyone in Spain’s world of gastronomy, and to Ed Owen for his hospitality.

11 Chefs Cooking us Through Quarantine

Chefs need to cook and with many stuck at home under quarantine, it’s only natural that they start to share their recipes and techniques with the world.

We’re all looking for ways to brush up on our kitchen skills now that were cooking that bit more on lockdown. Luckily some of our favourite chefs are coming to our rescue, giving us the chance to learn from the best in the business. From French masters to Italian icons and Spanish legends and a bit more besides here’s a round-up of the best chefs cooking with us through quarantine.

Massimo Bottura

The Italian maestro was one of the first out of the blocks with his Kitchen Quarantine. Massimo is a consummate media professional and is always engaging in this glimpse into Bottura’s family life.

Ferran Adria

The icon of modern gastronomy is taking his acolytes through a series of meals he used to cook for his staff at El Bulli, all with full support and his musings on modern cuisine and the future of restaurants.

Thomas Keller

America’s foremost chef, in between working at the highest levels to try and save the restaurant industry, also finds the time to let us mere mortals into his kitchen.

Tom Kerridge Lockdown Dinners

No stager to British TV screens Kerridge is excellent n camera. His Lockdown Dinners series is well packaged, thought out and presented.

Jose Andres

When he’s not saving the world with his World Central Kitchen, Chef Jose Andres has found the time to share recipes and techniques with us at home. Where the man finds the energy is anyone’s guess.

Anne Sophie Pic

Not usually one to play the media game, Anne Sophie Pic, one of the best chefs in France, indeed the world, is sharing some recipes for her devoted fans.

Jason Atherton

Another familiar face to British TV, Atherton has an easy conversational style in his Instagram cooking demos and there’s a certain polish to them.

Emmanuel Renaut

Emmanuel Renaut, chef of three Michelin star Relais & Châteaux shares some stunning recipes of French fair. Even if you don’t speak French, he’s a joy to watch.

Executive chef of La Mar by Gaston Acurio shares a Miami inspired Central-South American range of colourful, beautiful dishes in Spanish.

The chef in Sydney Australia has some well-presented recipes no his Instagram – easy to follow.

Dani Garcia

Spain’s three Michelin star Dani Garcia, who recently closed his restaurant luckily has more time to entertain us on his Instagram. He has a range of dazzling dishes for your enjoyment from the high-bow to scuzzy fast food recreations.

Spain’s Jordi Cruz has been working hard to bring you a compendium of recipes on his Instagram in Spanish.

The executives:

Carmen Aumesquet: Promotional Director El Consejo Regulador Jerez-Xeres-Sherry

Patricia de la Puerta: General Secretary Fedejerez

Belén Roldán Vega: Promotions and Social Media Spain El Consejo Regulador Jerez-Xeres-Sherry and sensor of the OECCA Sensorial Analysis Laboratory.

Alejandra Páez: Commercial Director Bodegas Dios Baco

Fátima Ruiz Lassaletta: Worked for Rumasa, Unión de Exportadores, now a writer

Vicky González Gordon: International marketing manager at González Byass

Marina García González: International marketing González Byass and president of Sherry Women

Cristina Medina: Communication Director, Williams & Humbert

Silvia Hubner: Export Department of Bodegas Williams & Humbert.

Millie Swithinbank: Secretary to Don Guido and PR chief Williams & Humbert, British vice consul

Consuelo García Tubío: Wine Tourism Manager at Bodegas Williams & Humbert.

Marta Ferguson: Administration at Harveys ( Beam, now Bodegas Fundador)

Eugenia Herrera: Marketing and PR Director, Bodegas Fundador.

Esther Gutiérrez: Marketing Manager of Bodegas Barbadillo.

Rocío Benitez: PR and Enoturismo Manager, Bodegas Fundador.

Rocío Verano: Director of the Sandeman Visitor Center.

Pilar Melero: Administration department, Bodegas Garvey.

Jane Ward: Ex-director of export of Bodegas Lustau.

Angeline Bayley: Campaign Director Sherry Wines UK.

Chelsea Anthon: Founder of International Sherry Week, ESOES Director and manager of Sherry Wines International.

Yolando Bello: Auditor Jerez Control and Certification.

Fabiola García Perea: Legal Department Bodegas Fundador.

Teresa López: Administration manager of El Consejo Regulador de las Denominaciones de Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda.

Inmaculada Menacho: Sherry Academy Manager of El Consejo Regulador de las Denominaciones de Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda.

Esperanza Ramírez Páez: Export assistant in the Bodegas and in the Tonelería de Bodegas Páez Morilla.

Salve Mateos Pomar: Director of operations of Bodegas González Byass.

Beatriz Vergara: Director of Enoturismo.

Ana Rosa García: Records Department of El Consejo Regulador de las Denominaciones de Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda y sensor of the Jerez Sensorial Analysis Laboratory, Control and Certification.

Virginia Aguilar: Records Department of El Consejo Regulador de las Denominaciones de Jerez-Xérès-Sherry y Manzanilla-Sanlúcar de Barrameda y sensor of the Jerez Sensorial Analysis Laboratory, Control and Certification.

María José de la Torre: Wine Tourism Manager Díez Mérito.

Victoria Frutos: Enologist / Deputy technical direction, in Grupo Bodeguero José Estévez.

Begoña de Amilibia: Bodega Manager, en Grupo Bodeguero José Estévez.

Rut Coello: Quality manager, in Grupo Bodeguero José Estévez.

Mª de las Aguas García: Laboratory Manager, in Grupo Bodeguero José Estévez.

Beatriz Caballero: Laboratory technician, in Grupo Bodeguero José Estévez.

Jennifer Jurado: Laboratory technician, in Grupo Bodeguero José Estévez.

Raquel Barranco: Bodega technician, in Grupo Bodeguero José Estévez.

Lorena Carrascal: Quality technician, in Grupo Bodeguero José Estévez.

Mamen de Agar: Visits department Manager, in Grupo Bodeguero José Estévez.

Silvia Menacho: Export Department Coordinator, en Grupo Bodeguero José Estévez

Pilar García: Manager of Marketing and Public Relations Department of Exports, in Grupo Bodeguero José Estévez.

Mª del Carmen Martínez: National Marketing department, in Grupo Bodeguero José Estévez.

Lola Vega: Secretary of direction, in Grupo Bodeguero José Estévez.

The Danish team is proclaimed winner of the COPA JEREZ FORUM AND COMPETITION 2019

29th May, Jerez. The Copa Jerez Forum & Competition, the largest international gathering involving Sherry and organised by the Consejo Regulador of Sherry and Manzanilla in collaboration with Fedejerez, celebrated today the closing day of the competition in the Villamarta theatre in Jerez.

During this great gathering, the final of the VIII edition of the Copa Jerez Competition took place, an exciting competition in which seven international teams consisting of a chef and a sommelier prepared their menus paired with Sherry live and simultaneously.
The winner of this VIII edition was the team of sommelier Jonathan K Bernsten and chef Martin G Sørensen from Denmark´s restaurant Clou* located in the heart of Copenhagen.

The winning menú prepared for the occasion by the Danish team consisted of three courses:
First course: Scallop and Danish rye bread with green aromas
Wine match: FINO (Fino Classic – Bodegas Rey Fernando de Castilla)
Main course: Matured pigeon with a confit of citrus fruit, walnut, and liver
Wine match: OLOROSO (Oloroso Soluqua – Bodegas Barón)
Dessert: Banana, golden butter, licorice, and olive oil
Wine match: PEDRO XIMĖNEZ (Pedro Ximénez Tradición VOS – Bodegas Tradición)

The other prizes awarded during the competition were:

Best Sommelier: Enrique García Albelda of Spain
Best Chef: Martin G Sørensen of Denmark
Best Pairing with the starter: Tartare of scallop with wasabi, cucumber and flavours of the sea paired with Fino (Fino Tio Pepe en rama 2019 – Bodegas González Byass) from the United Kingdom team
Best Pairing with the main dish: Twinning of Amontillado and Fondillón paired with Amontillado (Amontillado 54-1ª VORS – Bodegas Osborne) from the Spanish team
Best Pairing with the dessert: Banana, golden butter, licorice and olive oil paired with Pedro Ximénez (Pedro Ximénez Tradición VOS – Bodegas Tradición) from the Danish team

Most creative pairing: the team from the Nomad, United States

The judging panel also thought it necessary to make a “Special Mention” to the sommelier Kim Reisig of the Dutch restaurant Cheval Blanc* as “Sommelier of the Future”.

The panel of judges charged with making the awards on behalf of Sherry Wines consisted of five international professionals from the worlds of wine and gastronomy who were:
Josep Roca: sommelier, maitre d´and co-proprietor of the famous Celler de Can Roca*** Sarah Jane Evans: Master of Wine, award-winning wine author and journalist, co-chair of Decanter World Wine Awards and president of the 2018 IMW Symposium Franҫois Chartie: internationally considered as one of the greatest experts on gastronomic harmonies and World's Best Sommelier 1994 (Grand Prix Sopexa) José Carlos Capel: journalist and gastronomic critic and Beltrán Domecq President of the Consejo Regulador of the DOs Jerez-Xéres-Sherry and Manzanilla-Sanlúcar de Barrameda and Vinagre de Jerez.

José Carlos Capel remarked during the competition: “What we are witnessing is a very well thought out exercise in harmony between the wines of Jerez and gastronomy. It is wonderful to see the lengths each team of chef and sommelier go to in terms of practice, work and analysis to achieve this harmony which is the very peak of food preparation. As in all competitions, there are always certain participants who stand out from the rest and upon whom the judging panel must deliberate seriously.”

Franҫois Chartier said “I am very impressed with the menú proposals, the competitors have demonstrated a very high-level of skill with some surprising pairings with Sherry. We have seen a great mutual understanding between the teams of chef and sommelier.”

Sarah Jane Evans said “For me it has been a privilege to have been a judge in the Copa Jerez, to witness the final and see the high level of fare presented by the sommeliers and chefs. We had to mark the work of the chefs and their dishes, but also the sommelier, the harmony and, of course how well they worked together. Also, I believe it is important to point out that they were not cooking in a kitchen, but in this marvelous theatre, and I am not aware of any other similar event in the world.”

Josep Roca evaluated the winning menú thus: “The truth is that they have made it very well, they have used a menú structure with few ingredients but with great complexity, with lots of nuances and yet subtle. They produced a main dish in which the pigeon had everything which represents the concept of less is more with all the nuances of nuts, citrus and confits, the potency of flavour with that play between the heart and the liver to make a link with a really extraordinary sauce and the nuts which connect directly to the Oloroso. Just as sublime was the dessert in which in an absolutely minuscule way they made the panel shiver with a preparation which played with our oil, and with the banana with its cold texture to harmonise well with the Pedro Ximénez and where there was a hit of brutal intensity with that tear of licorice which awoke the wine – and us – and which made one better understand that is not about what the ingredients of a pairing are but how they interact and add up to a unique experience.”

Beltrán Domecq concluded the proceedings of the Copa Jerez Final 2019 saying “We must congratulate the team from Denmark for having won first prize in the Copa Jerez. They really have produced a fantastic menú and our thanks also go to all those who participated. Thanks as well to the judging panel for their very important efforts evaluating these seven magnificent teams is a huge but delightful effort for the senses."

Tortilla Base

1- Place a round ultra-thin edible film on parchment paper.

2- Using a small brush, lightly coat the edible film with egg white with strokes from the center to the edge of the film.

3- Carefully lay another edible film on top, making sure the edges align.

4- Repeat step 2 and 3 one more time so you have 3 layers of edible film ‘glued’ with egg white.

5- Sprinkle the top with dried nori powder.

6- In a pot, heat canola oil to 200 °C (400 °F).

7- Carefully lift layered edible films from the parchment paper using a small metal spatula and fry it for 10 to 20 seconds until crispy.

8- Remove crispy edible film and place it on paper towels to absorb any excess oil.

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