2. ACF North East Regional Conference March 21, 2004 Presented by Unilever Bestfoods

4. –Pringás –Banderillas –Cazuelitas –Tortillas –Empanadas –Pinchos –Revueltos –Montaditos

5. Pringás

6. Banderillas

7. Cazuelitas

8. Tortillas

9. Empanaditas

10. –Cervecerias –Tabernas –Bodegas –Mesones –Vinotecas Freiduria Marisqueria Pulperia

11. Piece Pricing - By the Piece Size - 2-1/2 oz each or Two Bites Approximately Quantity - Approximately 6 per Person

13. Common Spanish Ingredients Seafood (Cod, Sardines, Eel, Squid, Tuna) Pork and Lamb Serrano Ham Chorizo Sausage Blood Sausage Dried Beans Olive Oil and Olives Cheeses

20. More Spanish Ingredients Garlic Saffron and Spanish Paprika Parsley Sherry Citrus Fruits Honey Almonds

21. Indigenous Cooking Principles Pan Searing/Frying (Olive Oil is King) One Pot Cooking (cazuelitas) Grilling

22. Tapas Culture… Tapas Outing Four People Quality in Branding Ritual

23. Showcase for Culinary Skills: –Creativity –Talent –Variety –Regional Flare of Kitchen Professionals Tapas and Culinary Skills

24. Product Utilization –Tapas Specials: Requires minimal quantity of product Allows use of leftovers

25. Tapas and Culinary Skills Ease in Preparation: This are baked or deep fried breadcrumbed mussel shells filled with tomato sofrito and bechamel sauce with chunks of chopped mussels