Posts

Oli-Bar-Maestros-de-Hojiblanca_2

Extra Virgen Bar de Maestros de Hojiblanca

,

Extra Virgen Bar de Maestros de Hojiblanca is a temporary extra virgin bar in Mercado de Antón Martín.

The big news is that Maestros Hojiblanca promoting this brand new concept, the first oil bar in a food market will pair for each bottle of extra virgin oil a different tapa, specifically designer by chef Javier Goya from restaurante TriCiclo.

The most interesting thing is the concept, you can’t pick the tapa you want to try, you need to choose the oil before, and then comes the matching tapa.

Once again a very special event in Mercado de Antón Martín, that to me is one of the most food market in Madrid.

I guess the idea of this concept come out in order to show and inform consumers about a great new introduction in Hojiblanca products, to inform ad to stay closer inside an iconic market of Madrid.

Oli-Bar-Maestros-de-Hojiblanca_2

They are launching three new labels and applying a simplified version of a professional testing metric to their oils. Each wine is measured on a scale from 1 to 4 in two different values, the first is how fruity the oil is, and the second is how spicy it is.

This Código de Sabor is applied not only to the three new tastes but also to the super classic extra virgin “el nuestro”.

Oli-Bar-Maestros-de-Hojiblanca_2

The three new tastes are:

Alegre with a fruity evaluation of 2 and a spicy evaluation of 1, it’s the fresh oil, the most delicate and elegant. The taste is definitely fresh, reminds me of summer, the grass and I think it will perfectly match with tomatoes. Probably the chef thought the same designing a tapa with a fresh gazpacho with figs.

Picaro has 3 fruity point and you might have guessed it’s the most spicy so 4 spicy points. It’s an EVO oil of contrast, I’ve just tried for lunch at home and it’s a pleasure to each a good dish of spaghetti al peperoncino with this oil. It’s reminds me the typical spicy oil we use on pizza and other typical food, but this is an everyday oil, perfect as the final touch when serving a delicious meal.

Bravio has the opposite values of the Picaro, it’s 4 fruity and 3 spicy, a strong taste again but same situation, it’s an everyday oil that can perfectly paired with lots of food and represent a stronger version of the Alegre. The tapa with cecina and artichokes, with a touch of amaretto sauce is incredible, a great combination of flavours, I think it’ll be amazing with a racion of cecina and some parmigiano pieces on. One of my favourite summer dishes.

Oli-Bar-Maestros-de-Hojiblanca_2

Hojiblanca is a top of mind oil label in Spain so I guess you will find it at your marketplace, but what really worth a try, and it’s a short term try, is the Extra Virgen Bar de Maestros de Hojiblanca.

Three weeks of time to enter Mercado de Antón Martín from Calle Santa Isabel and find on the first floor right in front of the entrance, this beautiful white and cleaned space that will welcome everyone to try the tapas designed by a chef from the barrio and most of all learn a bit more about one of the most important ingredients of our cuisine, a high quality extra virgin oil exclusively present at its best.

Oli-Bar-Maestros-de-Hojiblanca_2

What: Extra Virgen bar de Maestros de Hojiblanca

Where: Mercado de Antón Martín, Puesto 16. C/ Santa Isabel, 5.

When: from the 8th of June for 3 weeks.

Selecta San Miguel

Exploring San Minguel Selecta

,

This article will take you 1 minutes 55 seconds to read – written by Enzo Lauretta

Try to imagine a dinner with a great chef from a very special tavern in Madrid Retiro, a unique menu, an impressive location and a lovely blonde girl serving your favourite beer every time you sip the last drop.

It’s a true story that San Miguel made happen last week, organizing a dinner inside the Museo del Ferrocarril, discovering why the Selecta is the greatest beer.

I drank lots of different beers in my life, from several countries, but I do believe that you don’t need to be a beer specialist to understand and taste the difference of the San Miguel ingredients compared to all the other beers on the market.

And after that which was already an incredible once in a lifetime experience I also had the chance to meet David with a tiny group of friends on the occasion of a degustation of San Miguel Selecta in a very characteristic bar of Las Letras, called Kaixo.

I discovered that San Miguel comes from Manila, Philippines, which is a city I love and I have been to 4 times. It really surprised me.

And I learn a lot during these two events, because the only way to learn is to explore, to be in the front row enjoying the experience with all the senses.

Johann, who was our storyteller at the Exploratorium dinner, all his talk along the dinner was focused on the tastes (sweetness, sourness, bitterness, saltiness, umami or savoriness) and how Chef José Luis Martínez from Taberna y Media has developed the menu of the dinner in order to match the Selecta tastes with his premium quality food.

José Luis Martínez taberna y media

After a talk with Chef José Luis Martínez  I understood why San Miguel has chosen him. First of all for his passion, it really seems to me that I was full of joy when talking about the preparation of his creations, second because he’s an explorer so that this melting’ pot of different countries, tastes, ingredients and culture was crucial point of the dinner, mixing and matching top quality food with the exclusivity of San Miguel Selecta.

I mean it is not just a matter of matching food with beer, all the courses were cooked or marinated with San Miguel Selecta.

And you know you is a great fan of the beer foam for cooking?

Ferran Adria, one of the most famous chef in the world, a revolutionary man for the cuisine and restaurant world s widely credited with starting the trend of foam on food, always preferring beer or sparkling wines to the still once.

First Course

Fattened hen chicken pickled with foie and ras el hanout.

Roasted scallops with confit artichokes from Tudela.

Second Course

Roasted beef cheek and venezuelan cocoa.

Dessert

Chocolate mousse with gianduia.

With David few days after all the attention was on San Miguel Selecta, the history of San Miguel, the development of Selecta, taking into consideration all the ingredients with a five senses approach, from the hearing to the taste, analysing the smell of hops and of more complex tastes like chocolate, galleta and cinnamon.

We admired the color of the beer with the sight, and did a three tasting phases analysis on how different they were one between each other.

It was a blast. Stop thinking about everything else and just turn on the focus on what we were drinking and the sensations that we felt.

You can only reach excellence with knowledge and what’s better than exploring for accumulating more and more knowledge. This is the spirit and the vision of the Exploratorium project that we had the chance to live twice, first with the “mesa nomada” inside the Museo del Ferrocarril and than with the cata viajera at Kaixo in Las Letras.

There are lots of “mesas nomadas” you can participate, unfortunately not in Madrid, but that’s that’s an explorer challenge, to move forward.