Interactive Cooking with Andalucian Cuisine @ Biltmore Hotel - Miami
Tourism Spain returned to Miami with its I NEED SPAIN campaign promoting Andalucia and its delectable gastronomy. The sunny Andalucia region rests in the south of Spain, and includes the provinces of Cádiz, Córdoba and Seville.
To educate local travel enthusiasts and foodies alike, Tourism Spain hosted an interactive cooking experience at the elegant Biltmore Hotel, in Coral Gables (south of Miami, FL). A guest at each dining table was invited to cook traditional Andalucian dishes for the table. Each guest “chef” was guided by the Biltmore Hotel’s sous chef, whose preparation was augmented by a live video monitor, which allowed for the simultaneous cooking of the menu. A Biltmore Hotel culinary staff member also assisted the guest “chef” to expedite the meal.
Our epicurean adventure started with Salmorejo, a creamy and richer version of gazpacho from the province of Córdoba. This healthy soup made from pureed tomatoes, a baguette, a cup of extra virgin oil, a clove of garlic and a splash of sherry vinegar is loaded with antioxidants. Sliced Spanish Serrano ham and hard-boiled eggs are traditional garnishments for this chilled summer dish.
Generous pours of Albariño Columna Rias Baixas, a medium-bodied white wine with exotic notes of pineapples, white peaches and honeysuckle, and Marqués De Murrieta Rioja, Reserva 2007, a rich and spicy red wine with the aroma of plums, nicely enhanced the dinner.
The next stop of our culinary trip brought us to the seaside province of Cádiz for Atún Encebollado, or Tuna and Onions. In this typical dish, fresh Wild Red Trapnet tuna is added to cooked onions and seasoned with paprika, garlic and salt, then, finished with a half glass of white wine and a tablespoon of Sherry (Jerez) vinegar.
Torrijas ended our savory journey on a sweet note. This dessert, from the province of Seville, is made from thick slices of bread that are soaked in condensed milk that is further sweetened with honey and sugar. Then, like French Toast, they are dipped in egg, and fried in a pan with olive oil. The golden-brown Torrijas were plated in a pool of the sugary milk, which they quickly soaked up to become spongy. Our delicious treat was then drizzled with honey, and served with a side of homemade Vanilla ice cream.
The amazing culinary experience left us with a hunger that could only be satisfied with a true visit to Andalucia!