Miguel Duran, chef at El Reloj de Harry & Sally: winner of the WOOE Challenge for “Ajoblanco” made with EVOOs from the PDOs from Andalusia

His creation “Sphericated Ajoblanco with smoked oyster, old PX pearls, black garlic pearls and sobrassada essence” won the first prize of 1,500 €.

The second prize went to Jesus Carravilla, from the Catering of Goya Theatre and a special recognition for Jose Luis Martinez, chef at Taberna & Media.

Miguel Duran, chef at Madrid’s restaurant “El Reloj de Harry & Sally” has won the first prize of the WOOE Challenge, the 1^st edition of the Competition of ajoblanco with EVOO with a PDO from Andalusia that was held in Madrid, within the framework of the World Olive Oil Exhibition. Sponsored by “Gusto del Sur” (Southern Flavor), the quality and promotion brand for food products from Andalusia, this competition featured the participation of nine chefs who had to make an ajoblanco. The essential requirement was that it had to be prepared using one extra virgin olive oil from one of the following protected designations of origin: Aceite de Lucena, Baena, Poniente de Granada, Priego de Córdoba, Sierra de Segura, Sierra Mágina or the PGI “Aceite de Jaén” or a blend of more than one of those EVOOs.

The “Sphericated Ajoblanco with smoked oyster, old PX pearls, black garlic pearls and sobrassada essence” was the winning dish for this first WOOE Challenge “Ajoblanco”; in addition to incorporating olive oil with the PDO Baena, this culinary creation consisted of a “traditional ajoblanco mounted in olive oil so that the emulsion was perfect, and a jelly for the spherifications. Following that, I have played with smoke for the oyster and the grease of the sobrassada”, acknowledged Miguel Durán, winner of the competition. Alfonso Fernandez, Professor of Andalusia’s Academy of Gastronomy was in charge of awarding the prize worth 1,500 €.

The second prize went to Jesus Carravilla, from “Teatro Goya Catering” who was awarded the prize by Jose Carlos Alvarez, managing director of the Agency for Agricultural and Fisheries Management of Andalusia. Amos Garcia Hueso, secretary of the Agency for Agricultural and Fisheries Management of Andalusia was in charge of giving the special recognition to Jose Luis Martinez, chef at Taberna & Media.

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This first edition of WOOE Challenge (Ajoblanco) was presented by Miguel Ayuso, director of “Directo al paladar”; and the jury was composed of: Manu Urbano, chef at La Malaje; Paloma Colas, the influencer responsible for “SOS Nada en la Nevera” and Isabela Muñoz, food journalist for Telva magazine; and Alfonso Fernandez, Professor at Andalusia’s Academy of Gastronomy.

In this first Competition of Ajoblanco, in addition to awarded restaurants, the following restaurants participated: El Molino de la Ferrería (Segovia), Moments Bar (Alicante), Epílogo (Tomelloso), Casa Pepe Judería (Cordova), Lagasca Chef (Madrid), and Restaurant Gabriela (Madrid).