Friday 30th september, at Aula Boqueria there was the "Boqueria vé de gust", an activity for those strange people who are gastrobloggers.
The reason of the evenr was to introduce what Mercat de Sant Josep - La Boqueria will show at this year's Mercat de Mercats edition. They are proud to say the most known market of Barcelona will be the one with more stands at Plaça de la Catedral, with 24 stands.
But they only did not show that data, but also did a review of market day life. To do it, all stands were split in seven groups: meat, seeets, cold meat, greengrocery, olives, fish and take away. A representative of each group draw a sketch of its reality while a cook from the bars and restaurants of the market was in charge of a recipe related to the group.
At the beginning, Jordi Suñé (Carns Barrachina Lauma) talked about meat sector.
According to his experience, mear selling is turning into pieces ready for fast preparations as grill. The lack of time is present in customers. The bestsellers are steak and entrecôte. As it seems, meat for stew is reserved for special days, to have time. Also, he talked about immigration, that made discover new uses for non valued pieces and the recovery of use of pieces like entrails.
Mª José from Quiosc Modern cooked, as meat recipe, an ox tail stewed with time, after having it in a marinade of wine and herbs for 24 hours. The side was an apple compote.
The sweet group was represented by Francesc Vera (Relicatessen), who outlined that at La Boqueria can be found season sweets (as turron) the whole year, not as in an usual place, where it has them when it is the season. The reason to buy sweets are different, from the pleasure of eating them to try them for curiosity. Turron and chocolate are the bestsellers. As far as it business was concerned (he sells monks sweets), Francesc outlined the main origin of his products are Andalusia and Extremadura, because the monk tradition in those places is sweet making. Now he wants to sell sweets from other religions as arabian and jew.
Sweets recipe was in charge of Quim Márquez (El Quim de la Boqueria), who avoided to cook a dessert and made a Gorgonzola cream with tomato jelly.
Cold meat sector had as representative Carme Llobet (Cansaladeria Farrés - Casa Fígols) who outlined the tradition demand from the customers, even the foreigners.
The cold meat recipe was cooked by Luís from Bar Boqueria, who made a crunchy roll of rice with botifarra blanca, botifarra negra (two typical Catalonian cold meat sausages), pork feet, blood sausage mayonaisse and sobrasada (a Mallorca cold meat) sauce. A dish with pork presence.
For talking about fruits and vegetables, we heard an institution of La Boqueria, l'Eduard Soley (La Cuina Internacional Soley Boqueria). The man who you can ask to for any fruit or vegetable of the world that he will do his best to bring it you outlined this characteristic of him making it general to his colleagues of the market: they are information sponges to achieve new products and advise their customers. The Soley family was the first one of Barcelona in selling exotic fruit, so they know about bringing new products. Asked for the bestseller product he answered avocado. And gave an iformation: there is no production close to satisfy avocado demand. Ah... one last thing: one of the products that is being sold well is eadible flower.
The vegetables recipe was cooked by Jordi, from the famous Bar Pinotxo: vegetables "trinxat" with pumpkin and garlic flower.
Jordi Mestres (Olives El Pinyol) talked about an specialized sector: olives. They still sell the classic ones (arbequina, trencada...) but the late demand are dressed olives, so each stand tries to make its own dressing: mango, pear, gin tonic, herbs combination...
The recipe for olives (and other pickles) sector was a Montserrat tomato with tuna belly and truffle oil, with olives and other pickles. The cook was Pere from Ramblero.
For talking about fish it was time for Lluïsa Ripoll (peix.cat), who outlined the change of the way of selling fish, as it is proved by her online business. Nowadays it is sold less fish and, specially, older people are who buy it. Young people and the ones with the age of being parents are the people who consume less fish. Now it is sold all related to sushi and some other fishes (like scorpionfish and redfish) are forgotten.
The recipe of fish was a stewed seaside baby octupus cooked by Albert from Clemen's.
At last, Mari Carmen Gómez (Symposion) talked about take away, at home or at street. At Boqueria there is a wide range of chances, so it is easy to choose. And it seems people asks for all i oli sauce.
As take away for home, Mari Carmen brought dolmades, grape leaf rolls stuffed with rice and accompanied by yoghourt and garlic sauce.
In addition, the recipe for the take away sector was a potato Parmentier with smoked bacon petals and egg, by Benja from Kiosko Universal.
After the introductions, we could eat the dishes.
Everything with the company of Estrella Damm and a pair of wines DO Penedès: a white Nutt and a black Albet i Noya (Curiós).
It seems La Boqueria wants to be strong at this year's Mercat de Mercats edition...
The reason of the evenr was to introduce what Mercat de Sant Josep - La Boqueria will show at this year's Mercat de Mercats edition. They are proud to say the most known market of Barcelona will be the one with more stands at Plaça de la Catedral, with 24 stands.
But they only did not show that data, but also did a review of market day life. To do it, all stands were split in seven groups: meat, seeets, cold meat, greengrocery, olives, fish and take away. A representative of each group draw a sketch of its reality while a cook from the bars and restaurants of the market was in charge of a recipe related to the group.
At the beginning, Jordi Suñé (Carns Barrachina Lauma) talked about meat sector.
According to his experience, mear selling is turning into pieces ready for fast preparations as grill. The lack of time is present in customers. The bestsellers are steak and entrecôte. As it seems, meat for stew is reserved for special days, to have time. Also, he talked about immigration, that made discover new uses for non valued pieces and the recovery of use of pieces like entrails.
Mª José from Quiosc Modern cooked, as meat recipe, an ox tail stewed with time, after having it in a marinade of wine and herbs for 24 hours. The side was an apple compote.
The sweet group was represented by Francesc Vera (Relicatessen), who outlined that at La Boqueria can be found season sweets (as turron) the whole year, not as in an usual place, where it has them when it is the season. The reason to buy sweets are different, from the pleasure of eating them to try them for curiosity. Turron and chocolate are the bestsellers. As far as it business was concerned (he sells monks sweets), Francesc outlined the main origin of his products are Andalusia and Extremadura, because the monk tradition in those places is sweet making. Now he wants to sell sweets from other religions as arabian and jew.
Sweets recipe was in charge of Quim Márquez (El Quim de la Boqueria), who avoided to cook a dessert and made a Gorgonzola cream with tomato jelly.
Cold meat sector had as representative Carme Llobet (Cansaladeria Farrés - Casa Fígols) who outlined the tradition demand from the customers, even the foreigners.
The cold meat recipe was cooked by Luís from Bar Boqueria, who made a crunchy roll of rice with botifarra blanca, botifarra negra (two typical Catalonian cold meat sausages), pork feet, blood sausage mayonaisse and sobrasada (a Mallorca cold meat) sauce. A dish with pork presence.
For talking about fruits and vegetables, we heard an institution of La Boqueria, l'Eduard Soley (La Cuina Internacional Soley Boqueria). The man who you can ask to for any fruit or vegetable of the world that he will do his best to bring it you outlined this characteristic of him making it general to his colleagues of the market: they are information sponges to achieve new products and advise their customers. The Soley family was the first one of Barcelona in selling exotic fruit, so they know about bringing new products. Asked for the bestseller product he answered avocado. And gave an iformation: there is no production close to satisfy avocado demand. Ah... one last thing: one of the products that is being sold well is eadible flower.
The vegetables recipe was cooked by Jordi, from the famous Bar Pinotxo: vegetables "trinxat" with pumpkin and garlic flower.
Jordi Mestres (Olives El Pinyol) talked about an specialized sector: olives. They still sell the classic ones (arbequina, trencada...) but the late demand are dressed olives, so each stand tries to make its own dressing: mango, pear, gin tonic, herbs combination...
The recipe for olives (and other pickles) sector was a Montserrat tomato with tuna belly and truffle oil, with olives and other pickles. The cook was Pere from Ramblero.
For talking about fish it was time for Lluïsa Ripoll (peix.cat), who outlined the change of the way of selling fish, as it is proved by her online business. Nowadays it is sold less fish and, specially, older people are who buy it. Young people and the ones with the age of being parents are the people who consume less fish. Now it is sold all related to sushi and some other fishes (like scorpionfish and redfish) are forgotten.
The recipe of fish was a stewed seaside baby octupus cooked by Albert from Clemen's.
At last, Mari Carmen Gómez (Symposion) talked about take away, at home or at street. At Boqueria there is a wide range of chances, so it is easy to choose. And it seems people asks for all i oli sauce.
As take away for home, Mari Carmen brought dolmades, grape leaf rolls stuffed with rice and accompanied by yoghourt and garlic sauce.
In addition, the recipe for the take away sector was a potato Parmentier with smoked bacon petals and egg, by Benja from Kiosko Universal.
After the introductions, we could eat the dishes.
Everything with the company of Estrella Damm and a pair of wines DO Penedès: a white Nutt and a black Albet i Noya (Curiós).
It seems La Boqueria wants to be strong at this year's Mercat de Mercats edition...
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