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Martin Codax Albariño Wine Dinner at Chef José Andres’ Bazaar: It’s a Double Olé!

September 27, 2013 by Joan Nova in "Foodie" Activities, Food Pairings, Spanish/Tapas, Wine | 10 Comments

Oh, what a night!

Imagine the premier white wine of Spain paired with 16 courses by Chef Jóse Andres in an uber trendy South Beach hotel … then mix in a dash of molecular gastronomy. Magic!

The Bazaar is located on 2 floors in the SLS Hotel — and it’s a feast for the eyes as well as the palate. The decor is gorgeous and much of the art is as whimsical as their molecular tapas and presentations.

I was one of about 30 people invited by the delightful Mariola Varona of Bodegas Martin Codax to a wine pairing dinner in a lovely private room at The Bazaar.

Mariola exhibits such pride in the company’s story and with good reason. Bodegas Martin Codax was formed in 1986 by local winemakers in Galicia and has dedicated itself to promoting the product and culture of the region. The company refers to its Albariño as ‘wine of the sea’ because of the terroir in the northwestern part of Spain and its closeness to the sea.

Of course, I’m partial to Galicia … my regular readers know that it’s the birthplace of my maternal grandparents. But, it’s not just me. Albariño is a very popular wine varietal and Martin Codax is the preferred source.

Can you imagine one wine that was paired to so many courses? No? Well, check this out.

Aceitunas Rellenas (olives stuffed with piquillo peppers, anchovy in a garlic and olive oil sauce.)

Mussels Escabeche

Gazpacho

“Bagel + Lox”

Compressed Cherry Tomatoes and Liquid Mozzarella

Sautéed Shrimp with Garlic and Guindilla Pepper

“Cuban Escabeche”
hamachi, pickled onions, sour orange and paprika

Croquettas de Pollo (chicken and bechamel croquettes)

Conch Fritters with a liquid center

Salmon en Papillote with a caper sauce

Cuban Coffee Rubbed Churrasco Steak with Passion Fruit Foam

Brussels Sprouts with Apricots, Grapes, Lemon Air and Banana

Yuca “Churros” with Peanut Butter and Honey

Key Lime Pie

Passion Fruit Flan

There was a little bit of a show while the staff made a molecular “Caiprinha”.

Oh, and one more dessert.

But, the king of the night, was definitely the Albariño!

Thanks Mariola, Martin Codax, José Andres and the team at Hunter Public Relations for another spectacular event.

¡Que viva España! ¡Que viva Bodegas Martin Codax!

_______________

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

10 Comments

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  1. bellini says:

    These are the type of events we live for Joan, at least i do:D

  2. Juat beautiful food and presenttion. The wine is one of our favorites. Fresh, crisp and perfect for the Florida environment.
    Patricia Durr recently posted..Barns and Corn Fields in IowaMy Profile

  3. Foamtastic! And I think they stole your banana idea, Joan! I love Albarino, it’s a favorite but it’s really gone up in price since it’s been getting so popular. The dishes look great, with clever presentations but I don’t think I’d like to eat anything out of a sneaker, what gives with that? The passion fruit flan with the cream looks divine. Lucky girl!
    La Diva Cucina recently posted..Tickled to Pickle!My Profile

  4. Norma - Platanos, Mangoes and Me! says:

    First of all what a night is right. Pura fantasia for the eyes and palate. So lucky to be invited to such an event. Bodegas Martin Codax paired with Jose Andres’ food…magical!

  5. stunning-stunning-stunning photos! relived the amazing evening once again through your post….

  6. Wow. Just “Wow!” What an incredible meal. I am often somewhat torn by the idea of molecular gastronomy, but I must say this selection had me at Conch Fritters with a Liquid Center. So imaginative are these interpretations of some standard traditional Spanish food, that I can just gasp. And I can only imagine the wines…So happy for you that you could participate as I know you got the maximum enjoyment out of it.
    Victoria of Flavors of the Sun recently posted..German Chocolate Pecan Pie BarsMy Profile

  7. Connie says:

    Unreal – I can’t even imagine such a wonderful treat. Good photos, and good for you for being an invited guest.

  8. Aurora Gil says:

    What an exquisit treat. Lucky you and Ole Ole!

  9. You lucky, lucky girl! Ole Ole is right. I would love to have attended such an exquisite meal but at least now you have helped me enjoy it at least in my mind. Your photos are a treat for the eyes as well. Thank you for sharing this Joan.

  10. Marie says:

    What a spectacular event Joan! Beautiful photos, what a meal!
    Marie recently posted..Scenes from Chicago Gourmet 2013My Profile

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