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Of Jamón and Birch Wine
A week’s worth of eating in Spain
Risking gastronomic overload for our benefit, CHOW Food Editor Aïda Mollenkamp saw and tasted all kinds of fare when recently in Spain for the sixth annual Madrid Fusión conference. Here is a collection of the often-traditional, sometimes-creative, and always-delicious food that she experienced.
Trout caviar dim sum with a celery, olive oil, and tuber melanosporum (black truffle) soup by Chef Alberto Chicote for dinner at Restaurante Europa Decó.
Secreto marinado con pan y germinados (toast points with sprouts and marinated seafood) served for lunch at the conference.
Lechazo (baby lamb) served for lunch at the conference.
Cuajada con miel y frutos secos (a creamy milk curd with honey and dried fruit) served for lunch at the conference
Pastel de almendras con salsa de frutos rojos (almond cake with red fruit sauce) served for lunch at the conference.
Lubina (sea bass) roasted with litchis, ficoide glaciale, mini acelga roja (red chard), and cherry sauce by Chef María Carmen Vélez for dinner at Restaurante Realcafé Bernabéu.
Late-night at the famous Chocolatería San Gines—the churros and chocolate were so good I forgot to take a photo of them!
Photographs by John Sconzo