I come back to Albacete on Friday 25 to the First International Cheese Fair that will be up tomorrow, Saturday, open to the public on 26 and not just the sector-in the trade fair that certainly needs a thorough renewal plan so old and outdated facilities starting with the painful toilets.
I heard a fascinating presentation of Miguel Angel Benito sommelier about wine and cheese pairings where a clear preference for whites and especially the wonderful wines of Jerez and Montilla. For me they are the best I know by far. Maridan of joke with cheese and ham delicacies our two most universal and better.
After the cook has acted Albacete Quique Hill veteran and young but very skilled and highly realistic.
has won a national competition in Manchester but moving in a restaurant as it "commercial" and he gives banquets.
Anyway the dishes that we have shown today were made with cheese, one aspect of EAT quickly and were imaginative and bold on all these spectacular first lollipops.
With the crisis the hotel has had to adapt and adjust prices without losing money and earn less.
With wines has been the same.
can find good wines at reasonable prices and good dining menus sensible and human.
What Quique said Hill who teaches food in schools and courses to other chefs and has given me an impression magnified by some of the clarity and realism insist their culinary ideas that you learn what you have learned and no spare, and God knows if in the future you can implement a new business.
Hellín 25 March 2011.
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