Slideshow

Of Jamón and Birch Wine

A week’s worth of eating in Spain

Risking gastronomic overload for our benefit, CHOW Food Editor Aïda Mollenkamp saw and tasted all kinds of fare when recently in Spain for the sixth annual Madrid Fusión conference. Here is a collection of the often-traditional, sometimes-creative, and always-delicious food that she experienced.

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Russian salad with sea urchin by Chef Juanjo Lopez for dinner at Restaurante Europa Decó.

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Trout caviar dim sum with a celery, olive oil, and tuber melanosporum (black truffle) soup by Chef Alberto Chicote for dinner at Restaurante Europa Decó.

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Pure Iberian pork stew by Chef Joaquín Felipe for dinner at Restaurante Europa Decó.

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Chocolate, bread, olive oil, and banana dessert by Chef Joaquín Felipe for dinner at Restaurante Europa Decó.

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Secreto marinado con pan y germinados (toast points with sprouts and marinated seafood) served for lunch at the conference.

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Lechazo (baby lamb) served for lunch at the conference.

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Cuajada con miel y frutos secos (a creamy milk curd with honey and dried fruit) served for lunch at the conference

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Pastel de almendras con salsa de frutos rojos (almond cake with red fruit sauce) served for lunch at the conference.

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Oyster with menthol simple syrup with granité of Pinot Noir de Codorníu by Chef María Carmen Vélez for dinner at Restaurante Realcafé Bernabéu.

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Coca de cigalas (crayfish rolled in sea lettuce) by Chef Montse Estruch for dinner at Restaurante Realcafé Bernabéu.

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Lubina (sea bass) roasted with litchis, ficoide glaciale, mini acelga roja (red chard), and cherry sauce by Chef María Carmen Vélez for dinner at Restaurante Realcafé Bernabéu.