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Archive for March, 2009

Take 28 minutes to watch this great conversation and get inspired!
A conversation with Chef Ferran Adria & Chef Jose Andres

For concrete examples and demonstrations of Ferran Adria’s cooking methods visit www.newworldofcooking.com

SOLEX gives you access to the full line of TEXTURA ingredients of Albert y Ferran Adria. Including a newly released DVD with over 84 video instructions on using TEXTURA ingredients.

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We invite you to visit us!

visit-solex-at-nra20092

You will be amongst the first in the US to:

  • discover a new flavor of fresh meat – available first time in the US
  • experience two true new innovations in the world of Extra Virgin Olive Oil – simply juicy!
  • learn about a new artisan Serrano – from pigs,  raised by the highest organic standards
  • taste the record gold medal winner Manchego cheese –  exclusively available from SOLEX
  • treat your palate with the creamiest fresh cheese from Spain – available first time in the US
  • see the newest additions to the TEXTURA line from Albert y Ferran Adria – a new world of cooking

Meet the SOLEX team when we are AGAIN rocking the show! See here pictures from 2008!

We reserved a few free guest passes for our customers.
Call us right away under 773-404-0792 to make an appointment!

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An initiative in Spain has announced to launch this year the new “International Journal of Gastronomy and Food Science”.

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The initiators are:

  • AZTI-tecnalia, a Spanish technology center specializing in marine and food research
  • ALICIA, a Catalan research center focusing on technological innovation in kitchen science and the dissemination of agronourishment and gastronomic heritage
  • the restaurant Mugaritz
  • the websites aliment@tec and Ciencia y gastronomia

The scope and objective is to fill the gap in the expanding fields of Gastronomy and Food Science, by adopting a scientific approach. The ultimate goal is to construct a communication channel between chefs and food scientists.

This is another element in the justification of the claim that Spain has a strong leadership role in developing  the food and gastronomy scene

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The phones are ringing between the Spanish embassy, FERMIN and SOLEX!

After a long and fierce fight about new opposed 100% import tariff on Jamon Iberico, the US Government decided to lift the new ruling!Uff!!! Great news! (see previous situation)

Now we only need to get rid of the new rule that requires the removal of the black hoof, the Pata Negra, on Jamon Iberico. Then we are back to to normal…

Pig Chasing In Salamanca

Pig Chasing In Salamanca, Spain (photo by Don Juanna)

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Chicago, the SOLEX home-base in the US has more culinary relevance than ever with 7 restaurant nominees, as well 3 food journalists.

Congratulations to amazing 5 of our outstanding customers in Chicago to their nomination for this year’s James Beard Award.

Outstanding Restaurateur: Richard Melman, Lettuce Entertain You Enterprises
Outstanding Chef Award: Paul Kahan, Blackbird
Best New Restaurant: Laurent Gras, L20
Outstanding Wine Service: Brian Duncan, Bin 36
Best Chef Grate Lakes: Koren Grieveson, Avec

See here nominated Steve Dolinsky for his Hungry Hound show on ABC, as he reports about famous Jamon Iberico de bellota!

We will be excited to hear on May, 4 who the winners are!

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Something exciting is happening right in front of our eyes!!!

Over the last 3-4 years, Spain is leading the culinary scene with Ferran Adria spearheading the “avant-garde” or “molecular cuisine” movement (nobody wants to agree and commit to a name), and in the same time we see the raising popularity of traditional, ingredients-driven restaurants, inspired by Spain’s Tapas culture.

At Baazar in Los Angeles - picture by Stephani Diani for NY Times

"Traditional Tapas" and "Modern Tapas" - At Baazar in Los Angeles - picture by Stephani Diani for NY Times

In the last few years, most new restaurants showed a strict dichotomy for either one category or the other.  To name a few in Chicago just outside our door: Alinea, L2.0, Publican, and Mercat a la Planxa.

This situation requires a kind of schizophrenia for a company like SOLEX, which is focused on importing and distributing the best foods from Spain. On one hand, we supply gold-medal winning Manchego D.O. with a long tradition of making, and on the other hand Ferran Adria’s products.

When you talk to chefs about Texturas (ingredients for molecular cooking) you never knew if they will vehemently dismiss it or tell you that they are interested but really don’t think they can do it on their menu.

Chef José Andrés is not choosing sides, nor are his diners at Baazar in Los Angeles.

Frank Bruni (NYTimes) writes in his review for Baazar: “Maybe this is the future of molecular gastronomy, which hasn’t caught on to the extent that some of its practitioners might have expected, or at least hoped. At most of the tables around me at the Bazaar, diners were doing what I was: mixing the old-fashioned and newfangled, not choosing sides. And most of those tables, which altogether have more than 200 seats, were full.

Get an impression of the restaurant Baazar with this great audio slide show from the NYTimes!

See the previous post on José Andrés, who is promoting with SOLEX the famous Jamón ibérico of Fermin!

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This is an exciting week for Seattle! Paella Festival at  Taberna del Alabardero in Seattle
It cannot be become more authentic than the 12 Paellas, Chef Pepe has put on the menu for the next 7 days!

155228199_4f4a346ac6_b3 Arroz “A Banda” Alabardero
Saffron Rice Cooked in a Seafood Broth

Arroz Negro con Pulpitos y Calamares
Saffron Rice Cooked with Squid Ink with Octopus and Squid

Arroz de Verduras
Saffron Rice with Vegetables

Arroz de Costillas y Pimientos
Saffron Rice with Pork Ribs and Peppers

Paella Mixta de Pollo, Pescados y Verduras
Saffron Rice with Chicken, Fish and Vegetables

Paella de Pescado y Marisco
Saffron Rice with Fish and Shellfish

Paella de Rabo de Toro, Habitas y Pimientos
Saffron Rice with Oxtail,Broad Beans and Peppers

Paella de Langostinos y Ajitos Tiernos
Saffron Rice with King Prawns and Scallions

Arroz Meloso de Perdiz y Setas
Creamy Saffron Rice with Partrige and Wild
Mushrooms

Arroz Caldoso de Bogavante, Chirlas y Mero
Creamy Saffron Rice with Lobster, Clams and
Grouper

Arroz Caldoso Marinero
Creamy Saffron Rice with Fish and Shellfish

Fideua con Chirlas y Langostinos
Pasta Paella with Clams and King Prawns

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