We live in times of experimentation and innovation in the food and mixology. Now that begins to subside the furor over the gin and tonic, it's time to claim the vermouth is living it moment, no wonder. Vermouth time means a relaxing time with family and friends, a moment to share the best and worst thing of the week. The vermouth went through a season that was wedged between the many proposals arriving in exotic cocktails but some time back to now, vermouth claimed as proper product in culinary experimentation and pairings.
The old aromatic wine, which the ancient Greeks attributed antiseptic benefits, known a time of expansion, with proposals that are born out of multinational circuits; spritzers made from Galicia, with raw material Galician and international willing, as St. Petroni vermouth, made with albarino wine on lees, which proved to be an excellent choice for the culinary creativity in the wise hand of the master chefs of Grill O'Pazo.
Last weekend, as part of events organized by Saborea Padron, O'Pazo Grill cooks, Oscar Vidal, Juan Ramón Vidal and with Diego Mariño along Diego Mosquera, vice president of the Association of Bartenders of Galicia, and his team showed Galician versatility vermouth St. Petroni.
The macetrated wine formed the basis for cocktails; pairings that best accompany their fresh, aromatic and light taste explored and finally, St. Petroni vermouth served as dressing only a culinary proposal that renewed, from the base of the traditional ingredients, some of the typical food of Galicia.The menu designed by O'Pazo Grill cooks sought to surprise the eye and the taste with a reformulation of the companions.
The first dish that is prepared in the kitchen workshop was one scallop on earth kalamata olives and caviar St Petroni. The commitment to introduce a bed of olive as a garnish made tastier dish on the palate. Moreover, the surprise of caviar made from vermouth St. Petroni turned the dish into a delight for the senses.
The main course also was based on a product of the sea: cod at low temperature on chlorophyll Padrón peppers and pil pil Galician faded. The next dish was a grilled eel and smoked with teriyaki St.Petroni. The river fish are a typical product of the Terras de Iria and his pairing with vemú St.Petroni got evoke some gestures of Japanese cuisine using local produce.
Finally, a pork ribes with barbecue sauce of St.Petroni was developed. If steak sauces accumulate between salty and bitter flavors, slightly sweet spot that gives St.Petroni vermouth sauce with salt house rib and increases the range of flavors of a dish that is characterized by its simplicity.
The dessert was the last platform to launch surprises jellies made from vermouth St.Petroni.
