The prestigious chefs Seamus Mullen and Marcos Campos taught a cooking workshop for journalists and influencers in Chicago as part of the promotional campaign Olive Oil Makes a Tastier World. The guests were taught to make classic Spanish dishes such as Pulpo a la Gallega (Galician style Octopus), Arroz con Carabineros (Rice with Shrimp), Mejillones en Escabeche (Marinated Mussels), Romesco con Espárragos (Romseco Sauce with Asparagus), Setas al Jerez (Mushrooms in Sherry), and Chocolate Mousse. Virgin olive oil was the “star” in all of these dishes. Then a tasting was led by Alfonso Fernández which showcased the variety and versatility of this “liquid gold.” Plus, mixologist Ricardo Alvarado demonstrated that this unique food can also be used in cocktails.
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