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Luckily, the tourism office of Madrid had evening plans for us to dine at some really excellent restaurants, a few of which have been in operation for a century or longer. RICH CULINARY HISTORY Filet of sole from Lhardy restaurant in Madrid, Spain. In all, Madrid Fusión was a big, brash celebration of modern Spanish - and all European - cuisine, but was lacking what I really wanted to see and taste, which was history. I ate everything from scallops to the largest langoustines I’ve ever seen to beautiful, fresh-caught shrimp. Because it is a coastal region, the lunch consisted of a lot of seafood - much of it raw. Regions of the country offered coursed lunches to special guests, and though I missed most of a day because of a (quickly solved because of Spain’s excellent health-care system) medical issue, I did get a fabulous sit-down lunch from the region of Andalusia in the south of Spain. Spain’s olive oil contingent also had a prominent showing, and I enjoyed sampling the sharp, peppery versions along with the more mellow, blended varieties. Though I wouldn’t be able to buy most of the wines I was trying, I learned about how verdejo grapes can be transformed into three wildly different wines, depending on fermentation and aging methods, and sipped some really special riojas. One of the many colorful stalls at Madrid Fusion. Because I was alone in a foreign country, I was hesitant to drink any hard liquor. Wandering the expo floors, a large part of each was dedicated to cocktails and wine. Still, food is a universal language, and it was easy to discern what the chefs were talking about by what they were cooking on stage. It was mostly in Spanish, which challenged my rusty skills, and it wasn’t until day two that I discovered headsets that offered translation into English. Many of Europe’s top chefs attend, and this year, I heard talks on everything from using local London ingredients to re-create the tropical flavors of Mexico to making kombucha with artichokes. The three-day event occupied two floors of the enormous convention center IFEMA in the northern part of Madrid. If you’ve ever been to a food and wine event, imagine that on steroids, and you have Madrid Fusión. MADRID FUSIÓN A presentation at Madrid Fusion by chef Santiago Lastra of KOL restaurant in London was all about using local London ingredients to re-create the tropical flavors of Mexican cuisine.
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In a too-short week, I got a real taste of Spain’s beautiful, bustling capital, and I can’t wait to return with some of you. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.The visit was to check out Madrid Fusión, a giant culinary expo, but I would also have some time to explore on my own and eat at some of Madrid’s finest restaurants in the evenings. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper.
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In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.