Goldring Travel's 2017 Culinary & Cultural (Food & Wine) Cruise - Part III (Cadiz and Portimao : Sherry, Cocktails, Cheese...and a Mixology Competition!) - Travels Blogs

Goldring Travel's 2017 Culinary & Cultural (Food & Wine) Cruise - Part III (Cadiz and Portimao : Sherry, Cocktails, Cheese...and a Mixology Competition!)

The Goldring Travel 2017 Culinary & Cultural Cruise aboard the Seabourn Encore continued with a well needed, less chaotic, pace after our day in Tangier, Morocco with our arrival into Cadiz, Spain.

I took a walk around Cadiz, where I have been before, wandering the streets until I came upon the local market, which has been rebuilt into a fairly modern affair.  It was extremely interesting from a culinary standpoint, but lacked the cultural flavor I remembered.

With Cadiz having access to both the Atlantic Ocean and the Straits of Gibraltar the variety of fish and shellfish was amazing.

I also watched a man who scooped and bagged olives with great flare and a smirk just screaming, ?Yes, I know I am that good?.  And then I saw some pickled garlic and had to get some.  I would note that the olives in Spain are so much more flavorful and far less salty than the ones we have in the United States.  And the same can be said for its hams and other cured meat.

And you know I picked up some local cheese...including an amazing blue cheese.

I then saw a big plate of fried boquerones (anchovies).  It quickly became my lunch?along with a local beer.  They were delicious, but there were so many and were so large that there was no way I could finish them.  But as a 4 Euro lunch, it was fantastic.
Boquerones (Anchovies)...Really big ones!It was then back to the ship to prepare for another Private Goldring Travel Event, possible only because the Seabourn Encore stayed late in Cadiz:  An Evening at Gonzalez Byass, the home of Tio Pepe sherry.  
This time, once it got there, we had an actual air conditioned bus for our half hour drive to Jerez, Spain and our private tour including samplings of some of the better sherries

followed by a paired dinner in a beautiful, modern, setting so different from winery itself

Angler (Monk) Fish & King Prawns Salad
 Paired with Fino Sherry Wine Tío PepeOxtail Paired with Dry Sherry Oloroso Alfonso
Following a Creamy Leek Soup Paird with Dry Sherry Amontillado Viña ABDessert from Jerez ?Tocino de Cielo? Paired with Very Sweet Pedro Ximénez Néctar
But with no rest for our intrepid group, the next morning we arrived in Portimao, Portugal had a Private Shopping with the Chef with the Seabourn Encore?s Executive Chef David J. Whelehan.  Chef David is a quiet, modest, man who has softness about him.  But once you get to know him, he has a very funny dry sense of humor.  I get the feeling that given the opportunity he just might be a bit of a prankster.

Seabourn's Executive Chef David Welehan giving out samples
of some Iberico jamonAs we wandered this fairly compact, but very diverse, local market we picked up some beautiful Iberico jamon (ham), dorade (sea bream), giant red prawns, enormous tiger prawns, local cheeses as well as some local fruits and vegetables.

Seabourn's Executive Chef David WelehanOne of the vendors from ...
Source: Goldring Travel

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