Two of the most ingenious pastry chefs from Spain, Paco Torreblanca and Oriol Balaguer will teach this weekend at the French Pastry School in Chicago. SOLEX will be presenting Spanish ingredients that chefs like Torreblanco and Balaguer are inspired by. If you didn’t get the chance to snatch a ticket, take at least a look at the incredibly artful and sensual creations of Paco Torreblanca’s website image gallery.
Archive for June, 2009
Miguel Sebastián, Spain’s Minister of Industry, Tourism and Trade, stopped by at the “Great Match” tasting event in Chicago. He met with Eva Trias from Solex to get a first-hand impression on how Jamon Iberico de bellota by Fermin, Covadonga by Reny Picot and other culinary treasures from Spain are perceived in the US.