The brewing company once again surprises us with Exploratorium, a gastronomic exploration trip that brings together the best chefs of the current panorama in culinary days to present to San Miguel Selecta, your premium beer.
nomadic tables is the adventure proposed by Mahou for lovers of this drink so appreciated throughout the world, where a group of thirty people can accommodate each of the two nights. They are summoned in original meeting points such as workshops, barns, mines etc, to finish with a menu designed by the great references of the kitchen that are inspired by flavors from all over the world.
The first date took place in the Railroad Museum, one of the most emblematic locations in the capital, evoking the luxury and romanticism of the Orient Express. This setting is one of the unusual meeting points where dinners prepared by internationally renowned chefs will be held.
The dietary advisor and close family friend Obama, Sam Kass – known for the great role he played in the kitchen of the Casa Blanca as well as for his activism with the former first lady against childhood obesity in the program Lets Move– starred in the day with a showcooking together with the winner of a Michelin star Miguel Cobo placeholder image (Cobo Vintage, Burgos) and José Luis Martínez (Taberna & Media, Madrid).
The kitchen creatives were introduced by the famous master of ceremonies Johann Wald, where Sam Kass inaugurated the showcooking that consisted of three culinary proposals, where the star product San Miguel Selecta has given the distinctive touch in the preparation of the dishes.
The creation of Kass was based on braised pork with its own concentrated broth and marinated with San Miguel Selecta beer, on a polenta and parmesan base. This was accompanied by Braseado radicchio with a hazelnut vinaigrette. The chef was inspired by the memory of his early years as a cooking apprentice while in Vienna, where they have the culinary culture of braising their meats.
Miguel Cobos showed his fearless nature of explorador; enhancing the traditional Cantabrian flavor, from which it starts to be inspired by new horizons and rescue three elements: From the sea, from the land and vegetables to merge them. He made a plate starting from a mussel pickle, taking care of the touch of acidity with Cabernet Sauvignon, on this pork dewlap with a very refined elaboration in which a jam over low heat and a final glaze with concentrated pork juice and San Miguel Selecta stand out to further enhance the flavor of the small details. On this duo of sea and land he added algae -now highly valued in the kitchen for its high nutrient content- and a thin sheet of previously pickled onion.
The third debut was at the hands of the cook José Luis Martínez, which consisted of a wild poulard salad pickled with foie and ras el hanut, a mixture of spices highly valued in international gastronomy.
With nomadic tables we seek to go beyond the senses, being possible travel through the palate, of the flavors, smells, memories and anecdotes. Well, what distinguishes an explorer from a tourist is the ability to select the memories that are worth taking in the suitcase.
From March 22 to 24 they will meet at Madrid, from April 4 to 7 in Barcelona and from May 2 to 5 in Bilbao.