`Seamus Mullen's Tertulia Selected for Olive Oil Event

Food & Cooking

Seamus Mullen's 'Tertulia' Selected for Olive Oil Event

Mar. 20, 2013
Michael Goodwin

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The first New York Inter­na­tional Olive Oil Com­pe­ti­tion will extend beyond the the­ater and judg­ing rooms at The Inter­na­tional Culi­nary Cen­ter and into restau­rant kitchens through­out the City.

Between April 15 and 19, the week of the com­pe­ti­tion, select New York restau­rants will take part in the event by fea­tur­ing con­test entries in spe­cial pair­ing dishes.

Choos­ing from the more than 700 vying to be declared the best olive oils in the world, renowned chef Sea­mus Mul­len’s Ter­tu­lia, in the West Vil­lage will show how extra vir­gin olive oils are paired with foods to enhance and ele­vate tastes.

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Mullen’s first solo restau­rant, Ter­tu­lia fea­tures olive oil as cen­tral to its mod­ern take on Span­ish cui­sine.

In 2011, the New York Times awarded Ter­tu­lia two stars, report­ing that the restau­rant was, great fun: a casual Span­ish gas­tropub that sees its roots in the cider bars of north­ern Spain, and its suc­cess in a cui­sine that is equal parts pork and seafood, salt and olive oil, gar­lic and smoked paprika.”

Writ­ing for New York mag­a­zine, Adam Platt wrote that Mullen’s cook­ing at Ter­tu­lia, is authen­tic in its essen­tial Span­ish­ness, but it’s also brawny, sea­sonal, and deeply fla­vored in a nuevo rús­tico, dis­tinctly New York kind of way.” The mag­a­zine awarded Ter­tu­lia three stars.

Ter­tu­lia was also a 2012 final­ist for the James Beard Foundation’s award for Best New Restau­rant.

Mullen is sure to make great use of this year’s com­pet­ing olive oils with his pas­sion for Mediter­ranean cook­ing and fresh, sea­sonal ingre­di­ents. He is an accom­plished author, recently pub­lish­ing his first cook­book, Hero Food: How Cook­ing with Deli­cious Things Can Make Us Feel Bet­ter,” and serv­ing as a con­tribut­ing colum­nist to Every­day with Rachael Ray.

Make a reser­va­tion at Ter­tu­lia

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