ACF North East Regional Conference March 21, 2004 Presented by Unilever Bestfoods.

ACF North East Regional ConferenceMarch 21, 2004

Presented by Unilever Bestfoods

– Pringás

– Banderillas

– Cazuelitas

– Tortillas

– Empanadas

– Pinchos

– Revueltos

– Montaditos

Pringás

Banderillas

Cazuelitas

Tortillas

Empanaditas

– Cervecerias

– Tabernas

– Bodegas

– Mesones

– Vinotecas• Freiduria

• Marisqueria

• Pulperia

Pricing - By the PiecePiece

Size - 2-1/2 oz each or Two BitesSize - 2-1/2 oz each or Two Bites

Quantity - ApproximatelyApproximately 6 per Person

Common Spanish Ingredients

• Seafood (Cod, Sardines, Eel, Squid, Tuna)

• Pork and Lamb• Serrano Ham • Chorizo Sausage• Blood Sausage• Dried Beans• Olive Oil and Olives• Cheeses

More Spanish Ingredients

• Garlic• Saffron and Spanish Paprika• Parsley• Sherry• Citrus Fruits• Honey• Almonds

Indigenous Cooking Principles

• Pan Searing/Frying (Olive Oil is King)

• One Pot Cooking (cazuelitas)

• Grilling

Tapas Culture…

• Tapas Outing

• Four People

• Quality in Branding

• Ritual

• Showcase for Culinary Skills:

– Creativity

– Talent

– Variety

– Regional Flare of Kitchen Professionals

Tapas and Culinary Skills

Tapas and Culinary Skills

• Product Utilization

– Tapas Specials:

• Requires minimal quantity of product

• Allows use of leftovers

Tapas and Culinary Skills

• Ease in Preparation:

• This are baked or deep fried breadcrumbed mussel shells filled with tomato sofrito and bechamel sauce with chunks of chopped mussels