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Archive for April, 2009

SOLEX will be matching Spain’s finest food with Spain’s finest wines!
Secure your ticket for Tuesday 5/5 at the Ivy Room in Chicago, IL.
great match panoramaOrganized by Wines from Spain the event will allow you to preview more than 200 sought after wines produced from versatile and vivacious Spanish varietals, representing many of Spain’s denominations of origin.

These comprehensive afternoon tastings, open exclusively to wine and food professionals and press, will give you first-hand experience with the latest releases from Spain.

Evening consumer events will feature eight chefs preparing a menu of ‘tapas’ paired with more than 200 Spanish wines. Tickets for consumer events are available now. A portion of the proceeds will benefit a local charity in each city.

For more information and for registration visit www.greatmatch.org

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FIRST-EARLY ROYAL from Castillo de Canena

It is not a very good extra virgin olive oil! It is so much more than that. It is a new category: Olive Juice

early-royal-with-oil2Its remarkable intense fragrance, flavor and color is the result of a new concept of making premium extra virgin olive oils. Castillo de Canena revived the ancient olive variety “Royal” and crops the oil before actual harvest time. Read here about the whole process and its unique points.

The Royal is limited to only 4’000 bottles per year for an worldwide audience of prize-winning extra virgin oils from Castillo de Canena. We just received our first import of it. I can imagine that it will not last long until we are sold out and have have to wait for 2009 harvest.

Admirers of Castillo de Canena appreciate that the family company (since 1780) is involved in the whole process of creating the extra virgin oils, from the trees and the land. All the experience and know-how results into this great vision for 21st century oils, which is driven by Rosa Vañó and her family.

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Guille’s brief summary of an interesting article in El Confidencial:

FOODS FOR THOUGHT - THOUGHTS ABOUT FOOD

FOODS FOR THOUGHT - THOUGHTS ABOUT FOOD

Adrià presented yesterday another book summarizing his experience as main guest of Art Exhibit DOCUMENTA. Following his own words, ” this book demonstrates that Ferran Adrià, elBulli and the new food movement in general are in love with ART, a field from which the want to learn a lot”. Matt Groeaning, creator of the Simpsons fell in love with this Project (that was defined following Adria experience in DOCUMENTA last year) and created the cover of the book. FERRAN SIMPSON IS ALIVE.

 

 

 

 

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I can’t hide the excitement that our low budget marketing efforts surprised us with this strike in Google’s ranking. Third place  for the SOLEX announcement website for our booth at the National Restaurant Show, May 16-19 in Chicago!

solex-nra-google1

Either we did something right, or the others did something wrong…  We are happy!

If you still don’t find us on Google, just visit www.solexpartners.com/nra

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Farm to Fork Conference

SOLEX will be presenting and educating about the most authentic artisan foods from Spain at the From Farm to Fork Conference at the Gleacher Center of Chicago University.

farm-to-fork_panorama

The conference will be the first of its kind to showcase the region’s leadership in the global food industry and discuss trends and opportunities for growth in all parts of the value chain. It is organized and initiated by the Polsky Center for Entrepreneurship at Chicago Booth and the Chicagoland Entrepreneurial Center (CEC).

The day will include various panel sessions, high-level speakers, and participation from entrepreneurs, industry experts and consultants, investors, chefs, and representatives from economic development and government agencies.

We are pretty excited about this forum and will certainly come back with a lot of new insights!

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Spanish Holy Week

Tomorrow is Holy Friday – one could say it is the culinary caesura of Spain: A new culinary circle starts!

A few weeks ago carnival madness was all over Spain! Indulgence in big bowls of pork stews. Drunkenness, parades, costumes and party until 5am…

Then Ash Wednesday:  The start of a forty-day period of fasting and abstinence leading up to Easter known as Lent. Abstinence from meat-eating always posed serious change of diet for some regions in Spain. Instead of salted pork and lard which are staples for making stock and frying dishes, non-pork ingredients are the rule. This is the reason for a whole array of special dishes for the feast days in every region or city.

Now the Easter holidays: A tradition of catholic processions before sunrise, time for reflection, familiy and of course special foods to celebrate the end of the Lent. Easter in Spain also coincides with the beginning of spring and that means the start of spring festivals. To visit all these festivals in each region with their special foods can be a very busy full time job.

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