GOURMET’S CHOICE: Iberia’s Icons
Salon de Gourmets
Iberian Ham Carver Francisco Vega
Vintner Vincente Flors
Miele Centre, Moraleja , Alcobendas
By Margaux Cintrano
Photo Courtesy: Listed Businesses
No one today can question that food is one of the greatest pleasures, an art with its own Masters and its own culinary philosophies.
A masterpiece by Singaporean chef Tony Khoo who came and attended this year’s Salon de Gourmets
Moreover , attending Madrid Capital´s Salon de Gourmets offers the pleasure of the six senses all under one roof, the Ifema Convention Centre. During the week of March 13th, 2014, Madrid had turned into an enormous celebration filled with seductively succulent taste explosions.
FRANCISCO VEGA CASTILLA, GRAN CORTADOR DE JAMÓNES IBERICOS
Francisco Vega Iberian Hams & Charcuterie
Calle Palleter 28
Paterna, Valencia
Born and raised in Paterna, Valencia, Paco Vega, as he is known, is an expert, guru, professor and professional ham carver. Watching Paco is an extraordinairy theatrical experience, as he so carefully and precisely slices the large leg of Dehuesa, Extremaduran ham, with a large black hoof into long slim slices.
Also, quite an entrepreneur, owning one of the best Iberian ham and charcuterie shops in Iberia, at Calle Palleter 28, in the town of Paterna, Valencia. Deliveries around the world are possible. He is an exemplary guide on the subject, providing you with the best for your budget.
For more than 2 decades, Paco possesses a three page curriculum vitae. He has sliced some of the most sublime Iberian hams including the World´s Guiness Book of Records, largest ham, measuring 13 metres and 35 centimetres.
3 FABULOUS REDS FROM VINTNER VINCENTE FLORS
Bodegas Vincente Flors
Calle Mayor 31
Les Useres, Castellón
34 / 671 618 851
www.bodegasflors.com
bodegas@bodegasflors.com
The winery of the Flors family – Les Useres, Castellón – can be traced back to the early 19th century. In October 2007, however, their winery was reopened and keeping within the long handed down traditions of their forebears. Here are 3 fabulous reds from which to select:
CLOTÀS M
This is a cherry toned medium hued red. The aromatic wine is full of aromas and includes a smoke and mature red fruit. A mild taste initially, with an excellent balance of acidity, and a pleasurable post gusto or after taste. A truly enjoyable young red to pair with a wide variety of appetizers or tapas. A wonderful 100% Monstraell grape variety red from 70 year old vines, prepared in the traditional way, and the grapes were hand picked during the October harvest.
CLOTÀS 2010
This crianza oak aged red is an intense black cherry opaque full bodied red possessing hints of mature black and red forest fruits, vanilla and violet floral fragrance. Initially dry, with a hint of chocolate and roasted coffee, an extraordinarily balanced structure, and an excellent choice. This wine is composed of 85% Tempranillo and 15% Cabernet Sauvignon. It has spent 14 months in both French and American oak casks.
FLOR DE CLOTÀS 2010
A 100% Tempranillo grape variety wine, with an intense black cherry and red forest fruit tone, almost opaque in texture is fragrant with truffles and mature cherries, licorice and moreover possesses well rounded tannins and a lingering long finish.
TOP NOTCH CHEFS´ CULINARY COURSES
Miele Centre
Avenida de Bruselas 31
Alcobendas, Madrid 28108
91 111 5566
Email: Mielecenter.madrid@miele.es
The German based kitchen and kitchen electronic appliance showroom located a few metres from Diversa Strip Mall offers gastronomy courses, washing machines, dish washers, stoves, sinks, refrigerators, freezers, and numerous other high end culinary and related kitchen wares for your home and or business.
THE APRIL AND MAY 3 HOUR COURSES
• Spanish Traditional : April 3rd and May 8th
• Eggs without Gluten: April 8th and May 14th
• Sweet tooth Pleasures: Wednesday April 9th
• Roasts: Thursday April 10th
• Contemporary Rices: April 15th and 23rd
• Vanguard Tapas: May 21st and June 18th
• Appetisers and Aperitifs: May 13th and May 27th
THE CHEFS
• Sergio Laguarda: a specialist in baking and professor at the Escuela Hosteleria Buero Vallejo.
• Fernando Lopez: 2 Michelin Star Chef working with Chef Paco Roncero at La Terraza del Casino in Madrid Capital.
• Luis Alonso: Studied at the Lyon Institute of Monsieur Paul Bocuse and is now working on a project: www.unbocado.es
• Lara Tercero : Lara did her internship at Zalacaín and now is a professor at Culinary A to Z Boutique called Alambique in Madrid´s downtown .
For further information : www.miele.es
More !
Salon de Gourmets 2014
A stand at Salon Gourmets
VICENTE FLORS Bodega
Video
http://www.youtube.com/watch?v=rWsBu1bSWks
PACO VEGA
The fine art of ham carving
Miele Culinary Courses
These are what you can expect, among many others
