Delicious, Fabulous & Hip!
Those were the kind words used by a proud parent that stumble upon a wonderful event at Kellogg Conference Hotel Spanish Tapas cooking class on Tuesday, August 23, 2011. The Executive Chef Jeffrey Decko demonstrated the culinary art of Spanish tapas. Chef Decko is a graduate of Culinary Institute of America shortly there after he began his career in the hospitality industry. Scott Prol the Sous chef at the Kellogg Conference Hotel assisted Chef Decko in the fabulous presentation. The wines were hand selected by the banquet manager Francisco Salvatierra aka “Cisco”
The spotlight of the night was Spanish Tapas which is known as an appetizer or snack in Spanish cuisine. Tapas may be served cold or warm. Tapas are the perfect conversational piece. They are small in size and together they combine into a wonderful full meal. AS of late tapas have evolved into a sophisticated cuisine.
Chef Decko demonstrated Prawn Bacon Skewers, and the Catalan Guacamole. The prawn bacon skewers were a crowd pleaser. It was such a simple technique. The guacamole dish was a nice compliment to the first dish. Great food was paired with great wine. The first wine on the menu was a Spanish white wine called Vionta Albarino. The albarino grape derives from Galicia. There are critiques that believe it is the cousin to Riesling from Germany’s Mosel Region. The Albarino wine fits well into the palate of international wines while keeping its roots firmly planted in the soil of Spain.
The second wine Abadaia Retuerta was a red wine with an intense black cherry color. The wine comes from the privileged location between Tudela de Duero and Penafiel. This wine is made from the finest strains of the whole farm, with a blend comprising Tempranillo, Cabernet Sauvignon and Merlot.The combination of the wine and tapas paired with the Manchego and Tetilla cheeses. The Manchego is among the great traditional cheeses of Spain. The quality of the tangy, full flavored, slightly grainy cheese was delectable. The Tetilla cheese is a milder cheese. Chef Decko recommends this option for macaroni and cheese dish because of the way the creamy cheese melts.
Scott Kochan left with kind words of the event, “Awesome, nice presentation from the chefs of the Kellogg. Everything tasted well”.
Catalan Guacamole
Ingredients:
2 each………….Avocado ripe
1 tablespoon…..Olive oil
½ teaspoon…….Balsamic vinegar
½ teaspoon…….Freshly chopped garlic
1 teaspoon…….Freshly chopped white anchovy
¼ teaspoon…….Freshly chopped parsley
½ each…………Squeezed lemon juice
1 each…………Plum tomato small dice
Instructions:
1. Peel and remove the core of the avocado.
2. Add the rest of the ingredients.
3. Blend will or until the avocado is blended well
