Caramelized Bananas With Aguardiente ( Eau de Vie) From Valdeorras and Caramel Custard Ice Cream

 To sweeten the weekend, from the Mother of the wine we present you this amazing avant-garde gastronomic recipe of Galicia, in close pairing with a Godello Lías DO Vadeorras. This dessert, by courtesy of the prestigious Chef of “Grupo Nove” Pablo Romero and of the Regulatory Council of the DO Valdeorras.

Pablo Romero, restless tracker of products, he goes daily around the markets looking for products for his menu. His menu is very flexible, it changes quite often because he doesn’t find what he’s looking for. Many times the market decides for us.

His love for cuisine started very soon at “A Costa da Morte”, where his grandmother create, at the family restaurant, those famous pies, fish and shellfish. His family has always valued good product. Later he decided to make of that hobbie his profession, leaving his university studies and working full-time in this. Altough he makes modern cuisine, he always keeps in mind the traditional recipes.

At his restaurant, “Allo e Aceite” (in Pontevedra) we discover a new way of enjoy the daily chosen products. Simplicity in the creation, surprise in your mouth.

Selected products and simple creations made with avant-garde techniques and respect, all with a modern presentation.

So this is how Pablo presents his dessert and its wine pairing

 

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Fresh Bonito from Burela with a oven-dried tomato, apple and thyme vinaigrette pairing with Godello of the DO Valdeorras

Summer has arrived and with it, by courtesy of the Gastronomic Gourmet Galician "Grupo Nove" and the Regulatory Council of the DO Valdeorras, from the mother of the wine we present you an exclusive vanguard gourmet menu to enjoy, these days, of the best galician cuisine in pairing with one of the most fashionable wines in the international wine scene.

Antonio Botana, renowned chef of the Nove Group and regent of the restaurant named Pandemonium and located in Cambados (Pontevedra), offers us this typical summer recipe so that all those who so wish can enjoy in their houses of the vanguard cuisine, closely pairing with the prestige of the Valdeorras wines.

 

 Antonio Botana describes his cuisine as follows:

“The sensitivity, passion and knowledge must appear in capital letters in the book of this search maverick path and we understand that constant must be defined as cocina.Nos seekers that message that is inside the product. Our sole mission is to decrypt it, and it is that the more and the more we study further the closer we find excellence”.

With all this, Antonio presents his recipe as follows in this video:

The restaurant, Pandemonium, is in a project that aims to develop a cuisine based on local products and a relentless pursuit of the message that the material can be transmitted to understand this as the supreme importance of a direct access to product and study it to find its highest expression. Also known as the fundamental factors contributing to the customer of the restaurant is an experience that transcends the mere fact of cooking, as a dynamic and effective service, offering an extensive wine expectro and an image of the restaurant to complement this.

With this first recipe we open a door to invite you to discover, in the next Fridays, new culinary offerings of the avant-garde and rich cuisine of Galicia which, through "Grupo Nove", are closed with the excellence of the wines under the quality seal DO Valdeorras.

 

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Glazed chestnuts with bacon and cinnamon pork juice paired with Mencia From Valdeorras

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)

So this is how Javier presents this recipe.

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Rolled Sugar and Orange Wafer Sticks filled with Chocolate Mousse and served with Apple Ice-Cream

To sweeten the weekend and complete the menu that we propose from the Mother of wine, "Grupo Nove" and the DO Valdeorras, today we offer you this wonderful dessert, " Rolled Sugar and Orange Wafer Sticks filled with Chocolate Mousse and served with Apple Ice-Cream". This unique dessert comes from the hand of Miguel Ángel Campos, a member of the prolific avant-garde group of cuisine "Nove" and the Kitchen chief of the nearly centennial restaurant "A Gabeira", located in O Ferrol. To accompany this culinary delight, Miguel Angel proposes us to enjoy of a Valdeorras Godello, from which he extols its virtues in the second video of this publication.

Miguel Angel is presented as follows with an “attentive lookout of the Galician culinary orthodoxy”

Watchtower of the regional larder, his restaurant A Gabeira has also his chef, Miguel Ángel Campos, as lookout of the Galician culinary orthodoxy. They apply a modern touch being always respectful with the genre. Fact that asserts and rewards the prestigious Michelin Guide.

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Rib of Beef from Bandeira with poached squash and mature cheese from Arzúa

 In the following video we present to you a gastronomic proposal for this weekend: Rib of Beef from Bandeira with poached squash and mature cheese from Arzua. This recipe arrives to us thanks to Alberto González Plelcic, a "Grupo Nove" member and the kitchen chief of the Restaurant "Silario", located in Tui. And to the perfect pairing for this dish, Alberto recommends us a Mencia of the DO Valdeorras.

Alberto González Prelcic presents himself as a cook of “formation and vocation”, highlighting that:

"Three are the key points why I chose cooking as a way of life: first, the family model, watching my mother cooking everyday; second, mi education at the Hotel Management School of Galicia, where I laid the foundations of my profession. Third, my stage at Casa Solla, where cooking became not just my profession, but also my passion. My stages at other kitchens and the courses I made enhanced these first 3 basic ingredientes until I found myself inmersed in this proyect that makes me feel excited and enthusiastic... like a little child that learns to write with the help of a "silabario" (a "silabario" is an old notebook to learn to write)".

“Silabario” is the name of the restaurant located in the border region of Tui, where Alberto develops his great cooking ability and all his knowledge on this issue.

"Silabario was and old notebook to learn to write. Like a little child at school, at our restaurant we start from the basis of traditional cuisine: slowly cooked stews, oak ember barbecues, traditional confectionery... and we adapt our dishes to modern times. Our cuisine is basically galician, influenced by our environment, but with the portuguese border so close, you can find some hints of portuguese cuisine in our dishes". 

As follows Alberto presents this recipe

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