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Mi Casa es Su Casa – The Party
The
Gourmet Safari Spanish Chef Event was a huge success – thanks to those who came
over to ‘mi casa’. We had an amazing
turnout at ‘mi casa’ and the Spanish pinchos (tapas) and wines served
throughout the course of the evening were superb! Everyone savoured various types of tapas –
from Tuna & Anchovy ‘Salad’ with Piquillo Pepper Vinaigrette (ensalada de
bonito y anchoas con vinagreta de piquillos), to the traditional Stuffed
Piquillo Peppers, to Artichoke Hearts with Piquillo Pepper Dip, as well as many
other flavourful appetizers. The popular
Spanish piquillo pepper* was ‘the’ vegetable of the evening – what a flavour
and oh so easy to cook with.
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The
Chef – Alex Múgica
Food Artist, Cooking Instructor and Restaurant
Consultant
Chef
Alex Múgica - from our Gourmet Safari Basque Food Adventure culinary vacation
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was 'the' guest of the evening. He gave an impressive demo of Spanish pinchos – and mixed & mingled with
everyone late into the evening. He belongs to the generation of young chefs who have changed the
culinary landscape of Spain forever.
A Taste of the Gourmet Safari Basque Food Adventure with Chef Alex Múgica
Take
me there...
Imagine cooking shoulder-to-shoulder with one of Spain's leading stars in the
culinary
world. The Basque Food Adventure culinary vacation offers exactly that. Situated
right in the heart of the countryside in the mountains – your breath will be
taken away by this setting. The rustic Basa Kabi Hotel is in a perfect spot in
the northeastern part of Spain – just north of Pamplona and east of Bilbao. It
is as remote from a
bustling city as could be, the breathtaking views and delicious mountain air
are there to ‘take in’. A place to experience the authentic cuisine, customs and
culture
of the Basque Country and the Navarra region with Chef Alex Múgica.
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Sample
A Typical Day with Chef Múgica…
Wake
up to a buffet breakfast of coffee, teas, juices, yoghurts, cereals, fruits,
pastries and freshly baked breads served at 8.30am.
The
morning cookery class takes 2 1/2 hours, using only the freshest of
ingredients. The kitchen is fully equipped with industrial cooking ranges and
the most up-to-date technology for the creation of the very latest in modern
Spanish cuisine. The class is followed by lunch of the dishes that were
prepared & served with Red Crianza wine from Navarra and La Rioja.
The
afternoon is free to relax or to explore the area and visit the idyllic white
spruce forest of Leitzalarrea.
Tonight’s
dinner is at a cider house located 30 minutes away. The cider is served
directly from the vats and is accompanied by dishes typical of this area - salt
cod, grilled t-bone steaks, local sheep’s milk cheese, walnuts and quince jelly
all prepared in front of the guests. One can drink as much cider as one wishes,
it’s on tap!
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The Food
We
savoured various Spanish pinchos, cheeses and olives, the definite hit of the
evening was the...
Tuna
and Anchovy Salad with Piquillo Pepper Vinaigrette
For
the Tuna Stuffing:
100
gr. Canned tuna in olive oil, well drained
1
hard-boiled egg
Basic
vinaigrette
Mayonnaise
10
gr. Spanish Anchovies in olive oil, chopped
Piquillo
Pepper Vinaigrette:
1
can Piquillo peppers
Basic
vinaigrette
Black
Olive Vinaigrette:
300
gr. Black olives, pitted
Basic
vinaigrette
**Experiment
with the amounts, creativity is encouraged.
Use more or less of an ingredient depending on your taste buds and
savour the end result…that was the definite hit of the evening hands down. Feel free to add a little dash of Smoked
Paprika for a subtle and delicious smokey flavour.
Foodie’s
Corner.
This
month we bring you – Spanish Piquillo Peppers* - roasted red peppers. In a centuries-old tradition, Piquillos are
hand-picked and slow-roasted over open wood fires. During the process, they acquire a flavor so complex, so rich
and spicy-sweet, that they have become the most sought-after sweet red pepper
in the culinary world. For many
Spaniards, the very mention of pimientos de piquillo is enough to make their
mouths water. To the discerning
professional chefs that create with them, Piquillos are at once bold and
subtle, the defining ingredient in dishes ranging from soups, salads and sides
to main courses.
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The
Wrap Up
Thanks
to those who came out to ‘mi casa’ – I hope that you enjoyed the evening. The photos were compliments of Dan Duran (my
husband) – Dan’s entire Gourmet Safari Photogallery can be viewed online at
gourmetsafari.com.
The
entertainment was provided by local celebrities Humble Howard, Liz West and others. Jowi Taylor of CBC's Global Village,
directed us to the Basque music selection.
The cheeses and *delicious piquillo peppers were donated by Pasquale
Bros. and the savoury breads were graciously provided by Manoucher - the
world's most talked about breads. And
last but not least, we collected donations for BREAKFAST FOR LEARNING -
proceeds from every culinary vacation also go to this special charity.
Buen Viaje y Buen Apetito!
To
find out more about Basque Food Adventure
or any of our culinary
vacations please feel free to call me at 416.238.9987 (Toronto) or
1.800.839.5795 (in North America). Email works well too at
jackie@gourmetsafari.com.
Su
Amiga, Jackie
Thinking
about Christmas...well maybe it's just a little early...but if you are
why not think about the ultimate gift. The gift of food + travel
– a Gourmet Safari Culinary Discovery Gift Certificate.
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