The Atlantic Cuisine Day, sponsored by the Galician Regional Government's Department of the Sea and Rural Environment, brought the quality of Galician produce to professional visitors throughout the day on Wednesday 9 April in the Aula Gourmets stage.
Programme
10:30 h: Welcome. Luis E. Ramos, Director of the Casa de Galicia in Madrid.
10.45 h.: Presentation of the Atlantic Cuisine: Cándido Rial, Deputy Director of Seafood Valorisation - Consellería do Mar (Xunta de Galicia).
11.00 h. Fall in love with a Galician, Live Quality Experiences: Chef Miguel Fernández Vidal from Bancal Restaurant and teacher at Mom Culinary Institute (Madrid) talked about the landscape of the bateas and the only seafood product in Spain with Denomination of Origin, the Galician Mussel. In addition, a showcooking tasting in harmony with DO Ribeiro Wines by Sommelier Paco López.
Presented by: Luis E. Ramos, Director of the Casa de Galicia in Madrid.
With the collaboration of: DOP Mejillón de Galicia, DO Ribeiro.
12.00 h. Galicia Tastes of the Sea. The Atlantic Cuisine of Javier Olleros: The renowned chef Javier Olleros of the Restaurant Culler de Pau, O Grove, (Pontevedra) awarded with two Michelin Stars** and a Green Star* took us by the hand to Galicia, to his luxury larder to show us the value of the small that becomes big. The vegetable garden overlooking the sea, the sea overlooking the vegetable garden. Quality Experiences. Showcooking tasting in harmony with DO Rías Baixas Wines, by the Sommelier Alejandro Paadin.
Presented by: Luis E. Ramos, Director of the Casa de Galicia in Madrid
Collaborators: PescadeRías de Onde Senón and DO Rías Baixas.
13.30 h. Quality Experiences. Differentiated Quality Beef. Galician Veal, Galician Cow and Galician Ox. The chef Héctor Lopez, from Restaurante España (Lugo) and Luis Vázquez, director of promotion of the PGI Galician Veal and Galician Cow-Galician Ox brought us the quality and flavour of premium meats from the best pastures on the shores of the Atlantic. Cuisine, technique, product and territory go hand in hand and are harmonised with the red wines of the DO Ribeira Sacra in a pairing guided by Paco López, sommelier of Restaurante España.
Presented by: Luis Vázquez, Director of Promotion of the IGPs & Sommelier Paco López
Collaborators: IGP Ternera GAllega, IGP Vaca Gallega-Buey Gallego and DO Ribeira Sacra
14.30 h. Cata La Lata & Tómate un vino. Harmonies with a Taste of the Sea. Chef Álvaro Villasante, from Restaurante Paprica (Lugo), invited us to the aperitif that always works, a love story enlivened by the Atlantic breeze. Rías Gallegas in its purest form. Essence in a can & the Godello from the DO Valdeorras, which is now also yours. If we add to this Villasante's lively and carefree cuisine and Anfaco's technique and knowledge, we have it.
Treasures of the Atlantic in perfect pairing. Galicia Tastes of the Sea.
Presented by: Felicidad Fernández, Head of the Trade and Promotion Department of the National Association of Canned Food Manufacturers
In collaboration with: Anfaco - Cecopesca, DO Valdeorras
15.30 h. Sobremesas con chispa. Experiences of Quality with a!rte. In Galicia, the after-dinner conversation is a serious business, we have something for everyone. For the more traditional, who do not close a meal without cheese, for the ‘larpeiros’ who seek the affection of well-made sweets and for those who put ‘drops’ in their coffee. The chefs Marcos Arufe & Diego Domínguez, from Espacio Remollo (Santiago de Compostela) and Salomé Beiroa, expert cheese taster, talked to us in a sweet and savoury way, just as they are. Don't miss the spark!
Presented by: Salomé Beira, Cheese Taster and Member of the Galician Cheese Tasting Panel.
Collaborators: DOP Arzúa-Ulloa, DOP Tetilla Cheese, DOP San Simón da Costa, DOP Cebreiro, IGP Miel de Galicia, IGP Pan de Cea, IGP Pan Gallego, IGP Tarta de Santiago, Artesanía Alimentaria de Galicia & IIGG Aguardientes y Licores Tradicionales de Galicia.
17.00h. ‘Atlantic Cuisine, custody, knowledge and flavours’ by Lucía Freitas: Lucía Freitas, the Michelin-starred* chef from Compostela, talked to us about the network of women who sustain Galician gastronomy: shellfish gatherers, goose barnacles, farmers, wine growers, researchers, artisans and of course chefs who, like her, highlight the work of women professionals in Galicia on a daily basis. In her social project, always linked to the sea and the vegetable garden and therefore to the product, Lucía establishes links that go beyond gastronomy and the territory and projects Galicia wherever she goes.
In this sea&land showcooking, Lucía will talked to us about all of them, about the women behind the products, about the hands that make it possible and about the beauty hidden in some of these stories, including her own. We harmonize the story and the dishes with Monterrei DO Wines and the sommelier Nacho Costoya
Collaborators: PescadeRías de Onde Senón and DO Monterrei
18.00h. ‘Galicia in tasting’ the best Galician Wines of 2024. With the sommelier Nacho Costoya, were tasting the wines that have been awarded in the Tastings of Galicia 2024. A tour of the 5 Designations of Origin of Galician Wines, DO Ribeiro, DO Rias Baixas, DO Ribeira Sacra, and DO Monterrei. To live an Authentic Quality Experience in this tasting guided by Nacho and besides to enjoy, we discover that Galician wines are very different, it is undoubtedly due to the Atlantic, which gives character to everything.
Presented by: Sommelier Nacho Costoya