News
The dinner of four winds and eight hands
Pepe Solla, Albert Raurich, Isaac Loya and JuanLu Fernández, chefs from the four points of the Spanish compass, were responsible for Monday’s dinner at Bodegas Osborne in El Puerto de Santa María.
The majestic brandy room and the no less impressive Toro Gallery at Bodegas de Mora de Osborne in El Puerto de Santa María were the venue for a dinner of eight hands and four winds. Galician chef Pepe Solla (Casa Solla*, Poio, Pontevedra), representing the Atlantic; Catalan Albert Raurich (Dos Palillos*, Barcelona), representing the Mediterranean; from Asturias, Isaac Loya (Real Balneario*, Salinas), representing the Cantabrian Sea, and JuanLu Fernández (LÚ Cocina y Alma*, Jerez), “representing the spirit of where the two seas meet”, explained Benjamín Lana, the Meeting of the Seas’ ideologist. This was the dinner of four winds.
A classic apéritif awaited diners in the brandy room. The Cinco Jotas delicatessens (ham, traditional pork loin, pork shoulder, salchichón …) went hand in hand with Osborne Coquinero en Rama sherry poured into the glass with the traditional venencia, Fino La Honda en Rama and Amontillado La Honda en Rama to delight palates and souls, and to follow the exchange of ideas during the conversations in the majestic room.
The group moved in harmony to the Toro Gallery to sit at circular tables and take on fare with four different creative visions of maritime cuisine. Pepe Solla offered up his fake niguiri of scallops and tuna and ravioli/filloa with centolla crab and algae; Isaac Loya, Cantabrian lobster in sauce with sea lettuce, and red bream at low temperature over the pot; JuanLu Fernández, cold smoked sea bass in iodine marinade, and Albert Raurich, a hake trilogy with kokotxa necks in pankoage, hake in green curry, and suiomono with hake surimi.
The Andalusian’s citruses rounded off a pleasant meal, washed down with S. Pellegrino, Acqua Panna, Mahou-San Miguel beer and a selection of wines from the Cádiz winery (Montecillo Blanco Fermentado en Barrica 2019, Viña Monty Viura 2016, Montecillo Gran Reserva 150 Aniversario 2005 and Osborne Solera RARE Pedro Ximénez Viejo).
Related news
News
.jpg)
Meeting of the Seas glimpses healthy oceans by 2050
The organisation of the congress bringing together science, gastronomy and the world of the sea creates a grant for future sustainable collaboration between scientists and chefs.
News
Pepe Vieira: “Inspiration doesn’t hit you when you’re travelling – it comes to you as you stroll around your restaurant”
The chef of the Pepe Vieira* restaurant (Pontevedra) arrived at Meeting of the Seas to warn against the loss of authenticity in cooking. “We have to turn our gaze back to our own location, to cook it, transmit it, and be less permeable to influences”.
News
Algae cultivation requires tradition and technology
Researcher Atushi Watanabe points out the need to share knowledge in order to secure a powerful algae cultivation industry.
News
Schiaffino: “We still have a lot to learn about gastronomy in Peru and South America”
The Peruvian chef talks about the gastronomic virtues of the wild “paiche” fish native to Amazonia.
News
Meeting of the Seas heads up the fight against an invasive algae species that is taking over the Andalusian coastline
The organoleptic properties of algae, similar to the properties of chilli, serve up a spicy gastronomic solution to this environmental problem.
News
Raising awareness of the seaweed invading the Andalusian coastline
Meeting of the Seas is issuing a warning against Rugulopteryx Okamurae, the seaweed species that is killing biodiversity on the Andalusian coastline.
News
Innovation and education, key components of the new aquaculture
Meeting of the Seas visited the Aquaculture Technology Centre and also the Marítimo Zaporito Integrated Vocational Training Centre.
News
Aitor Arregi and Andalusia’s culinary landscape
Getaria’s Michelin-starred chef opened up his embassy in 2016 in Chiclana, where he laid on a lunch on Tuesday “to demonstrate the virtues of Cádiz’s sea with nothing but a grill”. Aitor Arregi cooked lunch on the second day of Meeting of the Seas.
News
Meeting of the Seas calls for the cultivation and consumption of algae as a lung of the planet
The 3rd Meeting of the Seas kicks off in Sevilla with a number of talks on a boat plying the Guadalquivir.
News
Javier Garat: “Spanish fisherman follow many rules, but some third countries do what they like”
The General Secretary of the Spanish Fishing Confederation called for sound management of fishing, “but with continuity, because otherwise people will go hungry”. The president of the Spanish fisheries association was keen to point out that they were not “the bad guys in the film”.
