15 Romolo
of the Basque Hotel, North Beach, San Francisco convinced the judges in Jerez
yesterday with three assured and sophisticated dishes perfectly matched with
Sherry. Chef Michelle Matthews and sommelier Ian J Adams served a starter of langoustines
lightly poached in marinade with shavings of mojama (salt-cured tuna) infused
with a consommé of tomato with saffron dressed with oil and chives accompanied
by Manzanilla Pasada Pastrana by Hidalgo La Gitana.
For the
main course they served fresh pasta stuffed with grilled sweetbreads, roast
porcini and demisec of beef infused with licorice with a creamy purée of
Jerusalem artichoke and shavings of black truffle accompanied by Amontillado
Gutiérrez Colosía. Their dessert was a semifreddo of toasted orange and Marcona
almonds with chocolate cream infused with Amontillado dressed with flakes of
sea salt accompanied by Palo Cortado VORS Apóstoles by González Byass.
It all
started yesterday at 10.00 and took seven hours for everyone to prepare their
dishes and have them judged at the Atalaya catering school in Jerez, where in
parallel with the Copa Jerez there was an International Salon of Gastronomy.
Here leading Andalusian chefs showed the latest trends in food and there were wine
and food matching workshops and Sherry tastings from some 20 bodegas.
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