Regional cuisines from the Basque Country and the North of Spain take center stage on March 15, Saturday, 9am-1pm as Chef Jose Luis Gonzalez of renowned restaurant VASK visits The Maya Kitchen.
Chef Luis will demonstrate Pulpo a la Gallega Tradional or Galician Octopus is the signature dish of Galicia in the North of Spain. Octopus and potato are boiled and then garnished with paprika, rock salt and olive oil.
Chef J. Luis Gonzalez
Pulpo a la Gallega Modern is a dish where the octopus is boiled, then smoked and grilled. The paprika is made with bread crumbs giving it a crispy texture. Instead of boiled potato, the potato is made into a foam.
Bakalao al Pil Pil with Pipperada is a traditional dish from the Basque Country (el Pais Vasco) and is well known all over Spain and popular with Spaniards and tourists alike. It is made with salt cod, garlic and olive oil. It is “sabroso” or tasty with the pil pil sauce, which is an emulsion sauce made with olive oill and natural gelatin of the fish. Piperrada is a typical Basque dish prepared with onion, green peppers, red bell peppers and tomatoes Scallop Black Ink Risotto. In the Basque Country they do not have paella, they have risotto instead. The dish is a modern risotto where the flavors are traditionally combined but cooked with a modern twist.
Hailing from Santander, Spanish-born Executive Chef J. Luis Gonzalez recognized his affinity for cooking at an early age. Chef Chele, as he is fondly called, finished his degree at Artxanda, Bilbao. His culinary acumen and attention to detail earned him a referral at the restaurant of Juan Mari Arzak, acknowledged as the Father of Modern Spanish Cuisine. He went on to work in the world’s most respected restaurants, such as El Bulli, El Celler de Can Roca, Mugaritz, and Nerua-Guggenheim.
Gallery Vask is Chef Chele’s personal culinary gem. Western cuisine with Asian influences is the star of the menu. Select art pieces displayed in the area completes the ambiance. Gallery Vask is located on the 5th Floor, Clipp Center, 11th Avenue Corner, 39th Street, Bonifacio Global City, Taguig.
This special cooking demo is made possible with Mida Food Distributors, a leading supplier of seafoods to major hotels and restaurants with the onset of the Lenten Season, these recipes are welcome suggestions in menu planning and selection. Although you will have to look for a supplier for your printing needs for advertising in the event you shoot this off with a lucrative food business. 🙂
For more information, log on to www.themayakitchen.com or e-mail contactus@themayakitchen.com or visit The Maya Kitchen Culinary Center every Tuesday to Saturday at 8F Liberty Building, 835 A. Arnaiz Avenue (Pasay Road), Makati City or call 8921185 / 892-5011 local 108.
