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.

Expand your information about Javier Rodríguez

Know more recipes prepared by the “Grupo Nove”

It may interest you

Know more culinary parings offered by the DO Valdeorras

Cured sardines with Padron peppers and dressed tomatoes

 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

This is how the teacher of journalists, blogger and gourmet Manuel Gago defines the restaurant "Culler de Pau". (Expand your information about Manuel Gago)

"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.

Expand your information about Javier Olleros

Expand your information about Culler de Pau

Expand your information about Avant-garde Galician gastronomic group "Nove"

It may interest you

Know the DO Valdeorras aenological Revolution

Pepe Solla, accompanied by some of the greatest exponents of the avant-garde cuisine, analyzes trends in wine-gastronomic evolution.

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.

Expand your information about Pepe Solla

Know the restaurant "Casa Solla"

It may interest you

Know the DO Valdeorras

DO Valdeorras and Group Nove will premiere a new cinema´s pairing.

Photo: David A. Panizo

 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.

CuredSardines with Padrón seeds and Tomatoes

 

Glazed Chestnuts with Pancetta

 

Cheese with Quince

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.

Enjoy this fantastic video

 Know Nove Group

Enjoy the three recipes

 It may interest you

Know the DO Valdeorras