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Last Monday I was invited to a Heston Blumenthal event held by The Sherry Institute of Spain. I spent the evening sipping five types of beautiful Sherry, nibbling on small but very tasty Heston canapés - all in the name of “finding the perfect food pairings with Sherry”.
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((Heston Blumenthal is the chef & owner of The Fat Duck, a three Michelin starred restaurant here in the UK. He’s most famous for his scientific approach to techniques & flavours (coined molecular gastronomy) & pushing the culinary boundaries. - For example, he makes ‘aerated chocolate soufflé’ by use of a vacuum jar to increase expansion of bubbles during food preparation…!))
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I was expecting a lecture-like situ, where we all sit down facing one direction. But instead, it was like a party. After an hour of drinking Palo Cortado Sherry (the best tasting one of the evening in my opinion), topped-up with more & more Sherry (bring it on waiter!), Heston gave a speech for about five minutes, then one-by-one, different types of Sherry & suggested foods were handed to us with accompanying notes - for us to critique. Although me & my girl-pal “L” found it all a bit giggly, because the glasses & glasses of Sherry were an intoxicating 20% alcohol content, &, coupled with accompanied by “L” that I haven’t seen for a while, it became a rather merry evening!
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The Sherry & food combo’s were:
- Oloroso - paired with - Smoked mackerel & coriander seeds rillettes. - The aroma notes of prune, hazelnut, molasses & figs balanced the smoky & oily flavour of the fish.
- Fino - paired with - Gruyere fondue & ground cloves. - The stone fruit element in the wine worked well with the cheese.
- Manzanilla - paired with - Crab with paprika on toasted country bread. - Unripe peaches & green apple aroma. Crisp acidity.
- Amontillado - paired with - Pata negra ham, peaches, balsamic vinegar, rocket & marcona almonds. - Woody & spicy aroma with balsamic note.
- Pale Cream - paired with - Scotch quails egg. - Nutty, meaty, smoky, fruity aromas.
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In all, the flavours of the foods were perfectly extended by the Sherry. We were very much impressed with it all, & were hmm-ing & ahh-ing with every one of them. Undoubtedly, eating a three Michelin starred Heston food (& in his presence) was exciting, & every plate was indeed “perfection”, just like his book title.
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The most notable by far was the scotch egg. Firstly, I looove scotch egg. And this one had quails egg which I dig more than chicken egg too. AND I don’t know HOW, but the egg was still “soft-boiled”, gorgeous yolk still oozing. Pork sausage meat juicy n’ bouncy. Ahhhh-mazing.
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So I guess you’re wondering what the purpose of the event was & how I got to be there. Well, it was all about debunking the myth that Sherry is only to be drank at Christmas, & that it can be enjoyed with simple dishes that can be made at home, all year round. - And indeed, it was a definite eye opener for me. I really enjoyed drinking it, & if you can handle the alcohol, why not have it with your dinner? Count me in to the ‘convinced’ vote. - As for why I was invited, they think food bloggers can spread the word just like journalists can. Well, if it’s a fab food event like this, please invite me again - please.
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“L” & I sat comfortably on a sofa in the corner of the room all evening. I guess we ought to have mingled, but, it seemed to be full of industry-types, & what am I going to say to them? Hi, I’m just a market stall holder? Anyway, we left when it was starting to get uncomfortable - it is a PR exercise afterall. Not for two (tipsy) girls to giggle about at. There were to be two more dishes, apparently eccles cake with stilton and Sherry butter, & then a Sherry custard cream trifle with even more Sherry tastings - but any more Sherry would’ve been a bad move anyway - I’m surprised as it is that I got home without sleeping on the train! (I nearly did…)
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(We kept forgetting to take photos… because we were hungry eager beavers & needless to say, a little tipsy…)
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