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A Spanish chef will share his cooking at IMU


Bringing the authentic tastes of Spain to Bloomington is what Chef Jose Miguel Exposito will be doing on March 2-3 when he cooks and talks to students and others at the University of the Indiana Memorial Union. ‘Indiana.

Exposito is currently on a four-week tour of college campuses in the Midwest as part of the Global Chef program with SODExO, the company that provides catering services to IU’s IMU as well as 900 other universities and colleges in the United States. . chefs touring the United States, so IU is very fortunate to have Exposito coming, said Chris Gray, resident district manager of IMU Dining Services.

The chefs chosen to participate in the Global Chef Program must be fun, outgoing, well-known and able to perform their regional cuisine, Gray said. And the food they prepare has to be very palatable all over the world, he said.

Exposito has never been to the United States before, and Gray plans to take the chef to various restaurants and events in Bloomington so he has the opportunity to learn more about southern Indiana. “We want him to come home with a little Indiana,” Gray explained. The Spanish chef will come to IU after being in Minnesota and Illinois, and will visit Ohio and Michigan, as well as other Indiana campuses during his tour.

Exposito is scheduled to show off his culinary skills from 11 a.m. to 2 p.m. on March 2 at Charlestown Market in the IMU food court. He will create some of Spain’s regional classics and speak to people who will stop by to watch him work and eat the dish. Invitations have been sent to many UI students, including many international students on campus, Gray said.

Then on March 3, Exposito will share its rate at the Tudor Hall and perform a live demonstration from 11:30 am to 1:30 pm.

Chef Jose Miguel Exposito’s dishes will include:

• Roast chicken in almond sauce served with roasted potatoes (March 1)

• Spanish tortilla, a typical Madrid dish that includes eggs, potatoes, onions, olive oil and salt. (1st of March)

• Tomato Pork, which is a Catalan dish with lean pork, pepper, onion, tomato sauce, broth, salt, white pepper and olive oil and served with rice. (1st of March)

• Escalibada (grilled and marinated vegetables) which will include peppers, eggplants, tomatoes, onions and garlic marinated in extra virgin olive oil and a salad of vinegar. It is a typical dish from the region of Catalonia in Spain. (March 2)

• Paella, which is a rice dish from the east coast of Spain that includes pork, chicken onion, red and green peppers, peas, green beans, paprika and saffron. (March 2)

• Lamb Chilindron, a Navarre dish of simmered lamb, onion, red pepper, tomato, garlic, white wine, Serrano ham, olive oil, salt and pepper. The dish is served with roasted potatoes. (March 2)

• Hake from Bilbaina, a typical fish dish from the Basque Country in northern Spain. It has garlic sauce, roasted pepper, white wine and vinegar. It is garnished with chopped parsley and served with boiled potatoes. (March 2)

• Pears in Red Wine. A dessert baked with sugar and cinnamon and flavored with lemon and orange. (March 2)

• Milk rice. Another dessert with cinnamon, sugar, lemon and orange. (March 2)


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