We returned to La Boqueria to its demo kitchen on Day 6 of the Barcelona trip with Portland Food Adventures. We enjoyed a 6-hour cooking class/demonstration with Chef Oliver Pena Luque. He is has been/is/will be chef at the restaurants in Albert Adria’s modernist cuisine empire. Past was 41 Degrees, now he is at Tickets Bar where we would dine the next day, and he should be opening the new Enigma in the future.
We were up close and personal for the demonstration. As a lab professional, I appreciate the chemistry as well as the artistry of modernist techniques. But beyond making beautiful and playful transformations, I love real flavors.
It was a class for any foodie to attend, and we went home with the full instructions, should I ever decide to turn my kitchen into a lab.
Our dinner for the evening was at 8:30 pm at La Taverna del Clinic. The chef was another old friend of Jose Chesa, Antonio Simoes. This was a very impressive meal with many modernist twists, all packed with flavor.
This was one of my favorites.
Such big mussels you have!
That’s potato on top.
It was a delicious day, I would have liked to join with the rest of the group who were going on for drinks and dancing, since we hadn’t walked much. But a cab was available and somehow I ended up in it with a couple of others and back to the hotel.