The Tapas demonstration evening hosted by Rafael Ojuez was a
memorable event. Over 80 people packed the clubhouse to witness and taste a wide range of traditional Spanish Tapas dishes. The style of cooking was notable for its ease of preparation and use of fresh ingredients. Rafael
grappled with a single burner camping stove for the majority of the dishes,
and impressed with the range and quantity of what could be produced,
nevermore can the size of the boat hob be used as an excuse for limiting
the culinary range to bacon, eggs and fried fruitcake!
Rafael demonstrated the same passion he puts into his catamaran and laser
sailing, and entertained with clear instructions, advice on practical
alternatives and chef's technique tips. His effort must be applauded as his
efforts extended to baking the bread as well! Possibly the first occasion
the club ovens have been used for that purpose.
Thanks must be extended to the Flannagans and the Wilsons who organised and served admirably as kitchen porters. Chef wasn't too impressed at the staff repeatedly drinking the cooking wine though, we nearly had a Gordon Ramsay moment when he was presented with a near empty bottle of red for addition to a sauce!
