Master Class de Cocina en Directo en el Restaurante La Carboná/Show-cooking Master Class at La Carboná Restaurant


Fantástica experiencia ver en la cocina del Chef del Sherry, Javier Muñoz, como iba elaborando los platos que luego degustaríamos con excelentes vinos de jerez.

It was a fantastic experience to see The Sherry Chef, Javier Muñoz, in his restaurant´s kitchen preparing the dishes that we would later enjoy along with some excellent Sherry wines.Los Sherry Explorers estuvimos muy atentos, hicimos muchas fotos y disfrutamos mucho con esta master class.  Cada plato estaba elaborado con algún tipo de vino de jerez, espectacular el resultado.

The Sherry Explorers that were present were paying close attention and making photos.  We truly enjoyed this master class.  Each dish was prepared with a different Sherry wine as an ingredient.  The result was spectacular.

Después de la clase en directo nos sentamos a la mesa listos para degustar el menú con los jereces elegidos por nuestro Sherry Explorer Honorario y fantástico chef Javier Muñoz.  Comenzamos con un brindis por los incansables exploradores del vino, brandy y vinagre del jerez allí presentes y los no presentes.

After this live show-cooking class, we sat at our table in order to taste the dishes, with Sherry wines selected by our Honorary Sherry Explorer, and fantastic chef, Javier Muñoz.   We began with a toast for all of those “tireless explorers of Sherry wine, Brandy,  and Sherry vinegar,” that were and were not present.Gambas, escabeche de pollo, fino en rama y aceite de albahaca – Manzanilla La Guita.  Este fue el primer plato de nuestro menú de degustación.

Shrimp, chicken marinade, Sherry fino “en rama,” and basil oil,  – paired with La Guita Manzanilla wine.  This was the first dish listed on our tasting menu.Guisantes del Navazo, amontillado y velo ibérico – Amontillado Dios Baco.

Navazo peas, amontillado sherry wine, and Iberian pork veil – paired with a Dios Baco Amontillado Sherry.Merluza en cocción lenta con salsa verde – Fino Cruz Vieja La Carboná

Slow-cooked Hake with a green sauce – paired with a Cruz Vieja Fino Sherry specially bottled for the La Carboná restaurant.

Magret de pato a la brasa y peras al oloroso – armonizado con Oloroso Río Viejo.

Grilled duck fillet with pears boiled in oloroso – paired with Río Viejo Oloroso Sherry.Helado de queso de cabra con fresas caramelizadas y coral de fino – con Bristol Cream de Harveys.

Goat cheese ice-cream with caramelized strawberries and a Fino sherry cookie-with Bristol Cream Sherry wine from Harveys.Fue una increíble experiencia que habrá que repetir.  Gracias Javier Muñoz Sr., Javier Muñoz Jr., grandes Sherry Explorers Honorarios y a todo vuestro equipo entre ellos, Fernando y Arantxa que nos atendieron de maravilla.  Sherry Explorers, cumplimos con nuestra obligación: AprenderPromover el jerez – y pasar un rato genial.

It was a magical experience that we must create again.  We extend our thanks to Javier Muñoz Sr. and Javier Muñoz Jr., who are both fantastic Honorary Sherry Explorers.   We would also like to thank our wait-staff, especially Fernando and Arantxa, who provided us with outstanding service.  And to the Sherry Explorers,  we proudly state that we have complied with our duty – to learn, to promote Sherry wines, and to enjoy ourselves while doing so.

 

 

Categories: D´Sherry Explorers, Sherry and FoodTags: , , ,

1 comment

  1. Ha sido genial! La comida riquísima, acompañado por buenos vinos y mejor compañía!

    Like

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