The first edition of “Jaen Experience,” organized by the company Castillo de Canena Olive Juice and its distributor in Jaén , Manjar Sibarit, on May 21st was visited by over 1,000 people who enjoyed culinary delights prepared by six chefs from Jaén, tastings and a selection of the best delicatessen products from Spain.

Some of the recipes were, for example, a delicious octopus cookie inflated with rice and Castillo de Canena Picual or Salmon with green apple jelly with Castillo de Canena First Day of Harvest Arbequino.

The new gourmet space “Jaén Experience”  — a success according to its organizers — has been the first “oil-eno-gastronomic” fusion day celebrated in Spain and Castillo de Canena plans to make it annual. Guests tasted the wines from 14 of the best bodegas in Spain, as well as ham, caviar, smoked salmon, Spanish cava and French champagne.

Along with plenty of extra virgin olive oil from Jaén, there were tastings of the best Spanish wineries, such as Vinos Habla, Artadi, Ostatu, Rafael Palacios, Alonso del Yerro, Cortijo Los Aguilares, Equipo Navazos, Tomás Postigo, Arzuaga, Bodegas y Productos Selectos AV, Bodegas Gerardo Méndez, Vila Vinoteca, Pujanza, Antídoto Cepas Viejas y Finca Sandoval, as well as French champagne Billecart-Salmon.

Visitors tasted Carpier smoked salmon, Nacarii Caviar, Don Bocarte preserved food, Castro y González Ham and Recaredo Cava.

Chefs included Juan Pablo Gámez from Senses Restaurant (Linares), Francisco Navarro and Francisco José Cortés, from Támesis Restaurant (Jaén), Pedro Sánchez, from Casa Antonio Restaurant (Jaén); Montse de la Torre, from Cantina de la Estación Restaurant (Úbeda); and Juan Carlos Trujillo Teruel from Canela en Rama Restaurant (Linares). They cooked live for attendees with the raw material produced by the Jaén Experience participants.

Francisco Vañó, CEO of Castillo de Canena Olive Juice said the aim was to create an annual space that can recreate “unique gourmet experiences, attractive and innovative pairings, live cookings and continuous tastings.”

Rosa Vañó with Juan A. Peñamil

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