Wild Food Foraging in Wicklow

I can’t remember how it exactly happened, but one Saturday I found myself with Steve collecting wild plants with  Geraldine Kavanagh from Wicklow Wild Foods for his birthday. An Irish food ambassador if I ever met one, Geraldine is a professional forager working for Glendalough Distillery who runs foraging tours on the weekends. She is the grown-up […] Read More


Cervantes Classes Dublin

I am very excited about my upcoming classes for Instituto Cervantes here in Dublin. The Spanish Commercial Office will be collaborating with us so there will be unusual products and great regional wines. You can find the links below. The first one will focus on Spanish charcuterie. I will be using tv ads, economic trends […] Read More

Blanca Valencia Tea Nibbles

Chinese Tea Pairing

These days in sophisticated circles tea pairings are all the rage, tea sommeliers are sought after and meticulously crafted tea list are appearing in glamorous New York and Paris restaurants and hotels. One would think tea is a new discovery and not a product that frankly has been around for thousands of years. This tea […] Read More


Chinese Greens

After a long holiday in Europe I have to admit that I never want to eat potatoes again (we eat way too much of them!) and that I the Chinese and Asians in general have us beat when it comes to vegetables, especially leafy greens. In China, these vegetables like choy sum, bok choy and spinach […] Read More


Chinese Dumplings and Aunties

Bar going to catering college, there is no better way to learn how to cook Chinese food than from an ayi, which literally translates as auntie, is a maid or a nanny. Chinese has an endearing array of terms to refer to people in a courteous manner. For example, if a little girl meets a […] Read More


Chengdu Fine dining

The fact that you can get a last minute reservation at Yu Zhi Lan must be one of the abnormalities of the fine dining world. But then in China things don’t work as Westerners expect, and food and restaurants are no different. We were in Chengdu on holiday to experience tea culture, Sichuanese food and […] Read More

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Dinner for Charity Auction at the Shangri La

Last December I donated a Spanish cooking class or dinner to the Winter Charity Gala auction organized by the American Chamber of Commerce- Northeast China Chapter, the Shangri-La in Dalian and the International Club of Dalian. My dinner was bundled with a two night stay in the presidential suite. The night of the auction two good friends […] Read More


Thriving in a Chinese Kitchen (Jan 2015)

Now that you have the right cookbooks and the right utensils to cook Chinese food let’s examine what ingredients you should stock up on if you are novice. Finding bottled or canned ingredients can be a struggle especially if you can’t read Chinese characters so that is why I am concentrating on these. Don’t be […] Read More


Lost in Longjing (Part II)

Time flies, it’s been 6 months since I posted Part I; there we looked at harvesting and processing Green Tea, now, in Part II we’ll wrap up with brewing, drinking and selling… Brewing As we know, the flavors of green tea, whilst fresh and bright in small quantities, if left to brew too long will become unpleasant, bitter […] Read More

Fideos Zhajiang

Fideos Zhajiang

A veces los platos que definen la vida cotidiana de un país son desconocidos para los extranjeros. Esto suele pasar en el caso de China, un país enorme con distintas geografías, climas y grupos étnicos. Y tampoco tiene nada que ver la comida de los restaurantes de un cierto nivel con lo que come la […] Read More