We cross the ocean and install ourselves in the International Culinary Center of New York. Following the advice of the cheff Jeffrey Crawford, we attend the first class of kitchen of the albariño Martín Códax.
Shrimp with Garlic, Seared Scallops with Romesco Sauce and the classic Potatoes with Spicy Tomato Sauce are the dishes to which our pupils were confronted, all they journalists, editors and bloggers of popular heads of the United States as Examiner or Meter U.S. Publications.
It is not easy to count on a public of these characteristics, but we manage not only that they accompanied us in this class but also that they cooked the recipes and knew more about our albariño and our earth.
To finish, a paired dinner for the enjoyment of our favorite students. A way of playing with the feelings, the raw materials and the pairings that was very amusing and in which all the assistants left with a very good flavor of mouth.
