Transcript TAPAS, TAPAS AND MORE TAPAS

ACF North East Regional Conference
March 21, 2004
Presented by Unilever Bestfoods
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Pringás
Banderillas
Cazuelitas
Tortillas
Empanadas
Pinchos
Revueltos
Montaditos
Pringás
Banderillas
Cazuelitas
Tortillas
Empanaditas
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Cervecerias
Tabernas
Bodegas
Mesones
Vinotecas
• Freiduria
• Marisqueria
• Pulperia
Pricing - By the Piece
Size - 2-1/2 oz each or Two Bites
Quantity - Approximately 6 per Person
Common Spanish Ingredients
• Seafood (Cod, Sardines,
Eel, Squid, Tuna)
• Pork and Lamb
• Serrano Ham
• Chorizo Sausage
• Blood Sausage
• Dried Beans
• Olive Oil and Olives
• Cheeses
More Spanish Ingredients
• Garlic
• Saffron and Spanish
Paprika
• Parsley
• Sherry
• Citrus Fruits
• Honey
• Almonds
Indigenous Cooking Principles
• Pan Searing/Frying (Olive
Oil is King)
• One Pot Cooking
(cazuelitas)
• Grilling
Tapas Culture…
• Tapas Outing
• Four People
• Quality in Branding
• Ritual
Tapas and Culinary Skills
• Showcase for Culinary
Skills:
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Creativity
Talent
Variety
Regional Flare of
Kitchen Professionals
Tapas and Culinary Skills
• Product Utilization
– Tapas Specials:
• Requires minimal
quantity of product
• Allows use of
leftovers
Tapas and Culinary Skills
• Ease in Preparation:
• This are baked or deep
fried breadcrumbed
mussel shells filled with
tomato sofrito and
bechamel sauce with
chunks of chopped
mussels