Again Friday and we offer new recipe for the culinary art, which comes by the hand of Javier Rodriguez, "Taky." Prominent member of the “Grupo Nove” and an international figure with recognition and prestige, works under the motto: "world-inspired cuisine with a strong Galician accent." And this is embodied in A Coruña, where he's the main chef of the Catering Boketé.
And the best way to discover Javier and get into in his ideological basis of "orientation to flavour" is reviewig his history.
ACHIEVEMENTS
-Champion of Spain of Professional Chefs (2000, Madrid)
-10 º Position on World Cuisine Championship Bocuse D´or 2001, Lyon
-Three times Champion of Galician Chefs (1996, 98, 2000)
-Bronze Medal, European Cahmpionship of Regional Flavors (99, Holland)
PROFESSIONAL EXPERIENCE
-Executive Chef, Catering Boketé (A Coruña)
-Executive Sous Chef, Taberna del Alabardero (Washington DC)
-Head Chef , Playa Club Restaurant (A Coruña)
-Meat and Grill Chef de Partie 3030 Ocean Restaurant (Florida)
-Internship and stages in Casa Pardo (A Coruña), Zuberoa (Oiartzun), El Bulli (Roses), Akelarre, Arzak (San Sebastián), Casa Solla (Poio), Hotel Savoy (Londres), Hotel Marriott Harbour Beach (Florida), Hotel Hyatt Regency La Manga (Murcia), Hotel Occidental Teguise (Lanzarote). Taberna del Alabardero (Madrid, Sevilla y Marbella), Ronald Reagan Building Catering Services(Washington DC).
STUDIES
-Bachelor of Applied Science in Hospitality Administration (Southern New Hampshire University)
-Diploma in Hospitality Administration (Centro Superior de Hostelería de Galicia)
-Certificate in Culinary Arts, Elaboration and Administrationl (Centro Superior de Hostelería de Galicia)
From the Regulatory Council of the DO Valdeorras, we have heard very encouraging news in reference to the reception of the wines at Alimentaria 2012.
According to the words of the technical director Jorge Mazaira, "the participation at Alimentaria 2012 has been a success in every respect: both for the reception by the audience, who have spared no praise for Valdeorras wines, and the presence that these wines have had is the fair. Among the magnificent qualifiers received, there's been a great emphasis of the freshness, the elegance and the depth of the white’s wines, being these epithets almost unanimous among visitors ".
According to Jorge Mazaira, there's a feeling of satisfaction by the interest shown from the international sector for the Valdeorras wines. Again, the multitudes of international awards received by wineries are supported by the large welcome received in these promotional events, more personals and opened to a more heterogeneous public, where the Valdeorras wines are still causing an excellent sensation.
Stand DO Valdeorras at Alimentaria
In addition to the Regulatory Council stand, integrated into the Xunta de Galicia one and where there has been a large number of wineries of Valdeorresas, the attention of the committee of Valdeorras has wanted to show the excellence of its wines in close pairing with some of the characteristic products of the Galician region. Offering, thus, an harmonious communion of flavors that has delighted the audience.
DO Valdeorras wines paired with Galician Cheese
Also the wineries with own stand at Alimentaria have echoed the singular notoriety that the public has shown towards the Valdeorras wines, as evidenced by the photos received from the wineries Ruchel and Godeval of the event.
This weekend, the avant-garde Galician cuisine,through the notable chef of the Grupo Nove Javier Olleros, aims to break all the schemes with the recipe that offers us exclusively: "Cured sardines with Padron peppers and dressed tomatoes" paired with a Mencia of the DO Valdeorras. Through this exquisite recipe, Javier proposes us a vision of the elegance in cuisine, that you could enjoy at home or at his restaurant named "Culler de Pau".
The enviable culinary formation of Javier Olleros is summarized in the following lines:
Kitchen School of Santiago de Compostela. Javi Olleros belongs to a family with a long hotel tradition from O Grove. He inherited the profession from his father, a cook emigrated to Switzerland, and the good work from his mother, owners of Hotel Mar Atlantico, at O Grove. During the four months the hotel was closed, Javi made stages in kitchens here and there. He was at Casa Solla, at Toñi Vincente, with Arola at La Broche (Madrid), with Martin Berasategui at Bica do Sapato (Lisbon), Balzac (Madrid), Zallo Barri (Gernika), and he finished his stages in the world of Seiji Yamamoto (Tokyo). He was 4 years trying to do something until he decided to set up his own restaurant. Culler de Pau
"Nominated as restaurant revelation - Madrid Fusión 2010 Culler de Pau is one of the biggest surprises of the gastronomic season in Galicia. Javier Olleros has started a new and elegant adventure. You must pay close attention to this restaurant. Ten tables at an avant-garde and minimalist building. The restaurant its painted in bright white combined with wood and crystal. It has enormous windows that face the entrance of the Ria of Arousa, with views of the islets of Noro and Vionta and the original perspective of the mountain range of Barbanza. They serve a contemporary menu, simple. Timing, temperature and service are perfectly synchonized. Something unusual. The result is a cuisine with Galician roots, but with influences of all the kitchens he's been on stage. The best way to meet his cuisine is trying the degustation menu. Pay close attention to Culler de Pau. They'll set people talking. They won me over as client."
In the following video you will know how Javier Olleros presents this fantastic recipe.
The events announced yesterday, in which the Regulatory Council of Valdeorras will act on behalf of the bulk of the Valdeorras' Wineries at Alimentaria 2012, will be enhanced by the presence of the Wineries Godeval, Valdesil and Ruchel, that will promote with their own stand the excellence of the Valdeorras' wines.
Godeval, whose white wine has been selected among the 100 best wines in the world and being the only Spanish wine of the white grape variety in the list published by the prestigious magazine The Wine Spectator, will present its excellences to an international audience at stand D280 - Located in INTERVIN flag 3, level 0, part of the Vinum Nostrum SL distributor.
Godeval Winery is a pioneer from the 80's in the white Godello variety recovery, and apart of the recognition given by The Wine Spectator, it received 91 Parker points last year.
Ruchel is another of the wineries that will be present at Alimentaria 2012 with an own stand. This Winery will be open between the 26th and 28th of March in the Autonomies Pavilion, stand 200.
This Winery has a recognition achieved in 2010 that credits its young white, Ruchel 2009, as the best white wine of Galicia.
And finally, expanding the information provided last week, Valdesil Winery will present in stric exclusive its new crop 2011 in the Stand 3C 140 in the Intervin Pavilion.
The Winery Valdesil boasts the recognition of being the only Spanish white wine chosen among the 25 best in the world, awarded and recognized by the prestigious Financial Times.
It is confirmed the representation of Valdeorras at Alimentaria 2012 with three events taking place on 27th and 28th of March in Barcelona.
While some wineries have confirmed their participation at Alimentaria 2012 with their own stand, as is the case of Godeval (stand D280 - Pavilion 3 - Intervin - belonging to Vinum Nostrum SL distributor) and Valsesil, the Regulatory Council of Valdeorras, representing a significant number of wineries of this DO, will do the same with three presentations of their wines on 27th and 28th of March.
The starting for the Valdeorras wines will be held on Tuesday the 27th of March at 1 pm. From the stand of the Xunta de Galiciav-Pavilion 4 - Interlac, you could taste these wines accompanied with galician cheese.
Then, and once digested this succulent appetizer, at 5 pm the seafood will replace the cheese at Pavilion 7 - Interpesca, to make a joint presentation of the galician excellences.
And as a climax to their participation at Alimentaria 2012, thanking the great reception that the catalan public always professes to the DO Valdeorras wines, on Wednesday the 28th it will be held in Pavilion 3 - Intervin - Stand Xunta de Galicia, a unique tasting of Valdeorras' wines.
Alimentaria is one of the most important food and drinks trade shows in the world. This fact is recognised by the major international operators in food and drink manufacturing, distribution and trade. This is a benchmark event whose success derives from highly specialised offerings, innovation and a tireless commitment to the show's international focus.
26-29 March 2012, Alimentaria will once again become an international business centre for all professionals with ties to the food and drinks industry.
Pepe Solla, nominee to the III Millesime Cheff Award, is one of the leading representatives of the Spanish avant-garde cuisine, and accompanied by some of the most prolific representative cooks of the Grupo Nove, they talk about the new international trend in wine embodied in the Valdeorras wines.
In the video accompanying this article, all lovers of wine and gastronomy could know some opinions of the most outstanding representatives of the Spanish avant-garde cuisine and international; as reported by the Michelins stars from which most of the speakers are creditors.
As an introduction to this video, we are delighted to present to you that man which is described by many as "one of the most important and promising Spanish chefs right now," Pepe Solla. As it will be done with the other participants in the video over the next few days, is our intend to honour "Pepe" Solla in the day of his holy, showing the qualities that identify him as an authority on the International Vanguard cuisine.
Pepe Solla has acquired so many experiences in such a short period of time for two reasons: he is a natural and he’s been in a constant search for perfectionism and personal maturity. He inherited from his parents their interest for the progress of the Galician cuisine, and when he started as sommelier he discovered he had a talent for cooking and to combine the dishes. As a result of his compromise with the cause, he offers to his guest well-finished products and also open spaces like the elegant and minimalist dining room and the comfortable lounge.
This defines his relationship with the kitchen:
"After so many years, here I am. When we were children our parents left us in the stairs that comunicated the kitchen and the dining room, they gave us some bread and we waited for them while they were working... ... we saw them going in and out with steaming pots. Their rythm was fast, sometimes very fast, while we ate our bread and fell asleep. At the end of the day they took us home in their arms. The story kept going every year. On winter the stairs where cold and they put a tablecloth on it to avoid getting cold and inside the kitchen the coal store heated all the room. It is not a uncommon story. Those of us who grew up in the family restaurant took two directions: half of them left that world forever, the other half didn’t. As you can see, I’m part of the second half. Those who know about my professional career the last 14 years could see that this restaurant is part of me and I’m part of it. As we were fitting in each other we were getting rid of the unnecessary and we kept just the essential, both in the kitchen and the dining room. We looked for clarity. It is not minimalism, it is simplicity. Sometimes I’m afraid people don’t understand that simplicity: I try to leave just the essence. I would like to thank Maite, Alfredo, Marcelo, Josiño, mis parents and siblings, José, Lourdes... they have accompanied me in this journey. In the end, we are all influenced by our environment, scenery, larder and people, they are also part of our universe and they share it; a universe we change and that changes us".
Pepe Solla
And as promised, here we show you the analysis that the Grupo Nove members present about the new oenological and gastronomic trends - gourmet of the vanguard international cuisine.
For a long time the white variety grape Godello has been considered one of the best white grape varieties in the world. This fact is confirmed in the words of the great winemaker, settled in Toro, Manuel Louzada. Mr Louzada, a regular at the highest scores in the most prestigious international wine guides (got 100 points with his wineThermantia 2004 from Robert Parker), states about the wine made with godello the following:
"It's one of the best wines in the world and I am a great fan of it. When I go out and someone tells me about a Sauvignon Blanc or a Chardonnay, I answer: Godello. It's got everything: intensity, exotism, flavor, creaminess ... I love it and I always present it in the wine tastings that take place in the USA ".
Born in a prominent family of Portuguese wine producers, the winemaker Manuel Louzada has been the head of the internationally renowned winery "Terrazas de Los Andes", where for 8 years he developed his work in Mendoza, Argentina. For several years, he has been embarked on a new adventure as the head of a important Winecellar in the region of Toro, Numancia. Numancia is an historic town where the vineyards, acquired by Moet Chandon, have gotten a reputation of over one hundred years of production.
From the mother of the wine we want to share the interview that Manuel has given to the fellows of "La Voz de Galicia", published under the title "My favorite white wine is the Godello" In this interview, in addition to this issue, other topics are highlighted such as the climate change and how it affects the winemaking, how to make a 100 parker points wine and the new winemaking techniques to deal with the weather conditions.
The fellows of "La Voz" publish the following:
"He got off the plane in Alvedro with the feeling of having met again an old friend, Galicia, as for Manuel Louzada (Coimbra, 1969) his youth was surrounded by his family vineyard and his trips to the neighboring north to make contact with the Albariño and Godello, for which he professes devotion. Louzada triumphed in the Hotel Finisterre with a tasting of the Winery Numanthia wine (included in the Toro Guarantee of Origin and belonging to the LVMH group). Among them, Termes, Numanthia and Thermantia, and the last mentioned was given 100 point Parker for the harvest of 2004.
-Tell us a secret. How does a wine get 100 points Parker?
-With a unique style and being luckily that it matches with Parker's taste. But a wine of a high level should have intensity to call the attention of a tasting in which many more are being tested. And also complexity: it's not only necessary a single descriptor, there must be fresh fruit, woody notes ... And finally, mouth feel, structure and elegance. We have been searching for the traditional expression of Toro, but with a new dimension: elegance.
- How does a recognition of that size affect?
-Recognitions do not sell more, but can help. Our aim is only to continue year after year with the dream of making a great wine.
-The red grape of Toro is strong, do you consider it could be included in Galicia?
-It is a grape that explodes in your mouth, brutal, and it is true that in Galicia people consume white with fish, but we propose for our wine pairings with scallops and caramelised onion, for instance.
- What do you think about the Galician wines?
-My favorite white wine is the godello, which is one of the bests in the world and I am a great fan. When I go out and someone tells me about a Sauvignon Blanc or a Chardonnay, I answer: Godello. It's got everything: intensity, exotism, flavor, creaminess ... I love it and I always present it in the wine tastings that take place in the USA . I have just tasted one fermented in wood that it's wonderful. And of course, it reminds me of my visits to Galicia when I lived in Portugal.
- Do you believe that climate change is affecting the wine?
In Toro, the temperature has increased one degree centigrade over the last ten years. This is too much, and against such a major change we must act. We have a large area of prefiloxeric vineyards for over 80 years. Some, for more that 120 years. What we have done is to adapt the vine during the pruning to these new conditions, preparing the ground for more drought or even more rain. The harvest of 2011 is an extreme example, with 304 millimeters of annual precipitation.
- Does it also influence that wines are now more alcoholics?
-I figure that it is translated into half a degree more. But there is another reason for that. Some years ago, the decision to start the harvest was determined by the grape acidity and the potential alcohol. It was collected in 12 or 12.5 degrees. Today, we wait for something else: the phenolic maturity. The harvest begins when the ripe tannins are mature. So a Bordeaux used to have 12.5 degrees and nowadays no less than 13.5. "
The DO Valdeorras release in www.dovaldeorras.tv (through which it promotes, disseminates and updates contents) the second promotional video of its wines, which eleven group members of the internationally recognized Grupo Nove (Gastronomic Group of Galicia), filmed in this land.
The new video's menu: (sardines, "Tetilla" cheese and chestnuts ) is, in words of the Chefs, a paradigama of the Galician cuisine, perfect for pairing with the wines of the DO Valdeorras.
This menu, that can be found in www.dovaldeorras.tv, WINE and GASTRONOMY section, is a "Group Nove" creation. During its presentation, theCooks, while extolling the virtues of Godellos and Mencías of Valdeorras, outstand that are wines suitable for international cuisine today; a cuisine that is increasing its demand for fresh and gourmet wines, such as the ones that belong to the DO Valdeooras, that "invite and help to eat."
The recipes, http://www.dovaldeorras.tv/Vino_Gastronomia/Vino_Gastronomia.php propose a rupture: support the first and the second dish (sardines and chestnuts) with Mencia, and the dessert ("Tetilla" cheese) with Godello, showing it as a unique recipe to pair with Toasted Valdeorras when it will be in the market.
The video, like the other two, was recorded in a typical wine-cave of the region and in one of its most emblematic and picturesque vineyards.
At the beginning of the this, another recent and unique aereal view, presents and describes a section of the Valdeorras' vineyards from heaven. And of course, the Website is broadcasted in three languages (Galician, Spanish and English) and all the audiovisual material (including three new videos) has english subtitles in the Saxon version.
Meanwhile, the international public on the Network, exclusively and through www.dovaldeorras.tv, can elaborate the unique menu of this New Video at home using Valdeorras wines, as on the Web Site are offered animated graphics that explain in detail the necessary ingredients, the process for its elaboration and its presentation, as the previous one.
The D.O. Valdeorras and the prestigious New Galician Culinary Community, show once more their cooperation for the promotion and dissemination of the Valdeorras wines and the "Avant-garde Cuisine elaborated in Galicia" offered in their own restaurants located throughout Galicia. For this, they have
cooperated in the production and realization of the three Videos under the title "A UNIVERSE IN EVERY DISH", that proclaim the extraordinary marriage between the DO wines and the avant-garde recipes of the Galician Kitchen, inspired by the traditional heritage and the high quality of this land's products.
The eleven award-winning Chefs, out of the twenty that make up the current group, www.nove.biz/ga are, from left to right on the cover photo: Pablo Romero, Yayo Daporta, Javier Olleros, Héctor Lopez, Javier Rodríguez "Tacky", Pepe Solla, Antonio Botana, Javier González, Miguel Ángel Campos, Alberto González and Iñaqui Bretal.
The new culinary trends are driving a paradigm shift in the wine world. The search for fresh and light wines that replace those more powerful, open a new and very promising field of maneuver for the Galician wines.
The new culinary trends, based on the subtlety of flavors, reaffirm their international commitment with fresh and light wines that invite to drink. This propensity has settled internationally in countries with a strong wine culture, ranging from the hand of culinary refinement. Thus, it is not unusual that in the U.S., France and Italy, among many other countries, this new trend is established since several years.
Spain is an atypical case. As maker of one of the best wines in the world, consumption is reduced to just over 16 liters per person per year. One of the lowest figures in the European community.
What is failing to produce this?
There are many opinions concerning this case. Redound, a large majority in the loss of the traditional custom of eating with wine. With this reference there is a new question that could be stated as follows:
Does the new kitchen which takes place in Spain is not in line with the traditional bottled wine consumption?.
The answer comes almost unanimously by the most prestigious Spanish avant-garde chefs and summarized in the headline of this article.
Spanish wine consumption has to shift to a softer product, reaffirming in this way, as a complement to our delicious cuisine.
The logical evolution leads to fresh and elegant wines, which, in turn, do not mask the subtlety of the food as seasoning essential to achieving greater enjoyment of the dishes. A wine in a glass that invites you to drink another, avoiding a result of heaviness.
Spanish winemakers large groups are aware of this and have begun to focus their tendency toward this new horizon. Now, it can only be presented to the consumer this option that surely will be a more than notable form.
Meanwhile, in Galicia, the producers have been working for a long time following this pattern. This fact is a true reflection of the widespread triumph of Galician wines internationally. An example of this is shown by the gastronomic guru Eric Ripert .
A step further, with an eye in the near future, shows us that soon it will be spoken about a revolution in winemaking, in which, as it has been commenting on this blog for several months, the names of Galician Apellation of origin, in general, and Valdeorras in particular, will play a role in the new wine world culture.
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