The new Spanish cuisine: molecular gastronomy. 22 May

Dear Members & Friends,

The Spanish Chamber of Commerce brings you a sensational Spanish Gastronomic Experience.
Michelin starred chef Carles Tejedor and Spain’s best young chef Aitor Olabegoya are coming
back with a new event.

“The New Spanish Cuisine: Molecular Gastronomy”
Spanish cocktail reception
Spanish fine wine selection
Molecular cooking demonstration
Date: 22, May, 2008 (Thu.) Time: 19:00-22:00
Venue: 3/F, Member Stand I, Happy Valley Racecourse, H. K. Jockey Club
Fee: $ 290 (Spanish Chamber member)*, $ 340 (non-Spanish Chamber member)
Seats are limited, book now. Inquiry: info@spanish-chamber.com.hk (852) 27636236
With the support of:
http://www.lufthansa.com/

COCKTAIL RECEPTION
Montanditos
Ensaladilla rusa en infusión de menta/ Russian salad in mint infusion
Anchoas, tomate y balsámicos/Anchovies and tomatoes with balsamic vinegar
Estación de pan con tomate y productos españoles/ Tomato Bread and Spanish Products
Cecina de nuestro buey wagyu/ Cecina of Spanish Wagyu
Jamón ibérico/ Iberico ham
Quesos con DO/ Assorted D.O. Spanish Cheese
Pimiento del piquillo D.O. NAVARRA glaseado con gulas al ajillo/ D.O. NAVARRA glazed
Piquillo Peppers with garlic baby eels
Chorizo a la sidra/ Chorizo cooked in cider
Aspic de perdiz escabechada con ensalada de apio y avellanas garrapiñadas con oro/
Marinated quail jelly with celery salad and caramelized hazelnuts with gold
Brandada de bacalao, con berenjena ahumada/ Cod mousse with smoked eggplant

Chupitos
Yogur de anisados con atún y sandia/Anisette yogurt with tuna and water melon
Sopa de melón en ensalada/ Melon in salad
Ajo blanco malagueño con uvas/ Malagan Ajo blanco with grapes
Gazpacho tierra de aceite de verduras/Gazpacho with veggies oil
Coca
Verduras asadas y bacalao con alioli de ajetes gratinado/Roasted vegetables and cod
with grated spring onion alioli
Ensalada de anchoas y ahumados con romesco/ Anchovies and smoked fish salad with
romesco sauce
Foie escabechado con texturas de manzana/ Marinated foie with grated apple
Fritos y pinchos
Brocheta de langostino con pan de romesco/ Prawn brochette with romesco bread
Tigres de mejillón/ Stuffed Mussels
Pepito de buey con queso idiazábal/ Sirloin steak and Idiazabal cheese sandwich
Patatas bravas/ Potato Surprise
Croquetas de jamón ibérico /Iberico ham croquettes
Espárragos en crujiente de ibérico / Asparagus wrapped with crispy iberico ham
Tortillas de patata con/ Potato Spanish omelette with
Perrechicos( tricoloma georgi)/Mushroom perrechico (tricoloma georgi)
Morcilla de Burgos/ Burgos black pudding
Chistorra de nuestro buey wagyu/ Spanish wagyu chistorra sausage
Postres/Desserts
Tejas de almendras/Almond crispy pastries
Flan de queso, infusión de frutos rojos/ cheese caramel custard with red fruit infusion
Sopa de turrón de jijona con crema helada de cítricos/
Jijona nougat soup with frozen citric cream

SPANISH Wine Selection
Pazo de Señorans 2007, DO. Rias Baixas-92 points Parker
Valtravieso VT Vendimia Seleccionada 2005, DO. Ribera de Duero
Valtravieso Crianza 2004, DO. Ribera de Duero
Condesa Eylo 2007, D.O Rueda. Gold Medal in Sélections Mondiales des Vins 2007
Pago de Cirsus Selección de Familia 2004, Gold Medal in Mundus Vini 2007
Lar de Paula Cepas 2004, D.O Ca Rioja- 87 Points Parker
Baigorri de Garage 2004, D.O Ca Rioja- 93 Points Parker
Platos de cocina molecular

MOLECULAR GASTRONOMY DISHES
Ostra escabechada con terrina de foie y ensalada de cítricos/
Marinated oyster with foie terrine and citrus fruits salad
Guisantes líquidos con jamón caliente y menta/
Liquid green peas with ham and mint
La patata más cremosa con huevo a baja temperatura y trufa/
Creamy potato with low temperature cooked egg and truffle
Texturas de crema catalana 2008/
Catalan cream TEXTURAS 2008
*We remind to our dear members that Corporate and Overseas Members are entitled to 3
member tickets, individual and YP members are entitled to 1member ticket. Companions over this
number will be considered non-members.