Cooking Class on Vigo Bay, Galicia – Chef Carlos in Semi-Final of “Concurso Cocinero del Año”

Cooking Class Moaña with Chef Carlos Mateos

Today in Bilbao at the 3rd semi-final of the Concurso Cocinaro del Año (Cook of the Year) we will find out if Chef Carlos Mateos will get thru to the final! All of us at EATour Specialist wish him the best of luck!

Carlos is the Chef for our new Galician Coastal Cooking Classes in Moaña that we just started offering for our foodie clients wanting to learn about the fantastic Galician Gastronomy of the Rias Baixas.

Galician Coastal Cooking Class and Boat Ride on Vigo BayAbout the Chef: Carlos Mateos is from Moaña and currently works at the restaurant Rocamar in Baiona famous for its seafood. He has been cooking since he was 18 years old in various restaurants of Mallorca, Madeira, La Toja and Moaña. He learned the profession at the culinary school Carlos Oroza in Pontevedra. Just recently he entered into the cooking competition held every year in Spain “Concurso Cocinero del Año” and he has made it to the semi-final which was held at the Escuela de Hostelería Artxanda June, 17th, 2015 in Bilbao. The judges where top chefs: Martín Berasategui, Pedro Subijana and Jordi Cruz.

The 2 winners that made it to the final are Iñaki Murua (Rte. Venta Moncalvillo, Daroja de Rioja, La Rioja) and Lucía Freitas (Rte. Tafona Casa de Xantar, Santiago de Compostela, A Coruña).  Here is a summary of the event (in Spanish)

Carlos did a great job making it to the semi-final and what a menu he presented…

Carlos Manuel Mateos (Rte. Rocamar, Baiona, Pontevedra)

Escabeche tibio de caballa, remolacha encurtida, fresas y queso San Simón. (Pickled lukewarm mackerel, picked beetroot, strawberries and San Simon cheese)

Entrante (Starter Course): Escabeche tibio de caballa, remolacha encurtida, fresas y queso San Simón. (Pickled lukewarm mackerel, picked beetroot, strawberries and San Simon cheese)

Merluza del Atlántico con mayonesa de lima y verduras de temporada. (Hake from the Atlantic with mayonnaise made with lime & seasonal vegetables)

Plato Principal (Main Course): Merluza del Atlántico con mayonesa de lima y verduras de temporada. (Hake from the Atlantic with mayonnaise made with lime & seasonal vegetables)

Jugo de chocolate con crujiente de toffe. (Chocolate juice with crunchy toffee)

Postre (Dessert Course): Jugo de chocolate con crujiente de toffe. (Chocolate juice with crunchy toffee)

The last cooking class was a great success with a couple from New York who did an extensive Customized Gastro Northern Spain Tour itinerary that I personally designed. They started in Barcelona, went along the northern coast visiting the Basque Country and ending in Galicia.

Along the way they had tapa & wine tours, cooking classes, winery visits, etc… They said a highlight of the trip was the Galician coastal cooking class with Chef Carlos… See here the review

Here is a short video our our cooking class…

They made a 3 course meal (really more than 3 courses!) and enjoyed the Albarino wine… I got them to taste a 100% Albariño wine (Bodega La Val) of the D.O. Rias Baixas which they really enjoyed with the seafood dishes they prepared….

Starter (1st course, 1st dish): Almejas marinera. (Clams fisherman style)

Starter (1st course, 2nd dish): Xoubas guisadas. (Stewed small sardines)

Main (2nd course): Paella de pescados y mariscos. (Fish and shellfish paella)

Dessert (3rd course): Lengua quemada: Postre tarta de hojaldre con crema pastelera (Burnt tongue: Dessert with pastry and cream)

Come and join a cooking class on Vigo Bay:

alician Cooking Class and Boat Ride on Vigo Bay

Galician Cooking Class and Boat Ride on Vigo Bay

Savoring the secrets of sea by preparing seafood dishes with a Galician Chef. Our foodie tour leaves from Vigo, a vibrant city on the banks of the Ria de Vigo (Vigo Bay) one of the important bays in the Rias Baixas. A city rich in seafood being the largest fishing port in Europe and an […]

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