HOW TO MAKE THE ULTIMATE SALSA- p.86 - October 2013 Pi25_www.appetite,ch Calderon, Terry's Selection, Gaucho, and Las Flores ella, Bacalao, Ler echada, and more B Culinary Adventure Spain and Mexic in the City of LightsTHE RUSTIC TEMPRANILLO a rade it out of housewive 1 Jed in hotel roons for to get inspiration frorn thi if growing food, and sourced out cern who are bout food. Ant undertahin given that, tcaditionally, there are only Hi oment to look b the walls of he bor area. He hands a glans of white wine and tells me " feet on the brass pipe that lines the bottom edge of the bar t he Spanish do it,’ he tells We start the meal with mousseline milk cheese with artichoke th caviar aad finished off ith a touch of lemon and ro ed dish 1at's hinged on the push and pull of contrasting flavors and textures from ite different ingredient Another appetizer was the Blinis, ich ina savory pancake topped ith tartar sauce wrapped in salmon But what makes Terry's take on this ingredients ~ salmon, capers, onion, hard boiled eggs, fennel leaves —are all incorporated into the dish giving it more depth in flavor Next was one of Terry's bestsellers the Gambus al Ajillo, i's « miniroalist APPEWTERH 1 OCTOBER Ios 69Se re meS Eee eeee rae eek ea Erne rere as es gett Prorat maximum ef wvors. Its b PRR extra virgin olive oil te like a ser fh the darker and smneker color at the Valen ing vesse dream dish in terms while the 900, S prime black Angus 51 ward dish, It “The socearat isthe adgictively erunchy ‘ust of rice that forms at the bottom of foella, What mekes itso delicious is that Wis flavored by the ol fram the moat and seafoodin tne paella,sminiscent of the ehuletas famous in Busque country ther specialty is the Super Cothinilo Cont, Asancd tat of Crstoeh alls paepuea occa Cont of gate ad instead of ive the suckling pigs then cooked inc tothe lechon, tender meat covooned caramelized onions and Calanda peaches drizzled with rich muscavado syrup. As | finished my dessert-homemade wach ice cream in brandy syrup with a cinnamon stick-Chef Juan Carlos was congratulating his staff for a job, I done like « proud patriarch to his hildren. I realized the food at Terry's sso much more than things an a men twas a tangible manifestation of feelings and emotions that often come from the deepest pleasures of sharing ameal. And at that moment, Iwas the shepherd who didn’t want to eee NOR BATS Em nL Uy eared Ce oe rca ete te Rat Moluga caviar laid on crottin de fear tee au the CRU T) SR Coe) ECs eee No) Pere even) eure nGroy aCe Super Cochinillo Confit* fee Cah ete Cen eter! served with flambéed crepe Boeken en Ru cael eae ey ABDETITEDH { CCTOBER 7315 n