APICIUS PARTICIPATES AT INTERNATIONAL TAPAS COMPETITION
From November 6-11, the 7th edition of the Spanish national tapas culinary competition was hosted by the city of Valladolid in northwestern Spain. Due to an increased international interest, the competition was expanded to international culinary schools. This year, Apicius culinary faculty member Desirè Boualy and professional student Jeffrey O’Neill represented the institution with their proposed tapas dish: Baked Black Squid Ink Risotto Cake, Baccalà and Spinach Rollè, served with Gazpacho Sauce. Jeffrey O’Neill shares his insight on the choice, which was developed with Chef Boualy “to express the Spanish ingredients combined with the Italian techniques and influence of Apicius. Techniques that range from gelatizing items, mousses, risotto making, for example. The decision to include baccalà was to pay homage to both cultures, as it is used by both the Italians and Spaniards, and helps to harmoniously blend the two together.”