From the kitchen of the restaurant the seasons are not so clear, the end of summer does not become autumn in such a definite way, winter seems to find it difficult to make way for spring, and that puzzles us cooks, creates some anxiety , eager for that transition time between the four seasons to pass as soon as possible and thus give ourselves with enthusiasm, joy and enthusiasm to the products of the new season.
Sometimes we even feel sorry that time passes so quickly, and products from that time come to an end until next year.
The seasons of spring, summer, autumn and winter are special for each chef, each one has their favorites, I suppose that, among many reasons, their way of cooking or the place, region or country where they live influences.
Summer, for me, is a time of the most grateful, Galicia offers us great products, which tell us about absolute seasonality, blue fish, tomatoes, strawberries, Herbón peppers, zucchini in flower, peaches, green beans, fresh beans … A personal preparation is the green beans with potatoes, boiled eggs and tomato sauce that my mother always prepares, that is summer on the palate, seasonality in memory, something that we should never lose.
What I am clear about is that it is wonderful that we continue to have totally seasonal products, those that only in their time are more abundant, richer, cheaper, that speak to us about the territory and the time of year in which we are.
As these lines are written, the Bonito of the Norte (Thunnus Alalunga) and their season are coming to an end and they say goodbye until next year.
The Galicians, Asturians, Cantabrians and Basques are great and respectful fishermen of bonito and of course as diners we value it very much.
Many colleagues from the guild celebrate when the first bonitos start to arrive on the market at the beginning of summer and each one has their own seasonal recipe to offer their customers.
It is a healthy fish, with an exquisite flavor, smooth texture and a beautiful pink color. From 4 to 10 kg is the weight of the pieces that we usually receive in the restaurant. We cut it up in head, belly and four loins.
We prepare the belly whole on the grill, the head before using it to make a broth we remove all the meat, as well as the loins, which this summer we prepare on the grill, accompanied by Herbón peppers (another seasonal product) and roasted and smoked eggplant.
When we remove the spike, meat remains between the central spines and, if we scrape it with a spoon and simply add a good extra virgin olive oil, salt and freshly ground black pepper, we obtain an exquisite tartare along with the meat removed from the head, and then we make a broth with the roasted bones in the oven, which we enrich with sherry wine. With all this, we are faced with a product where the use is absolute, the cuisine is close, seasonal, sustainable and very own.
Grilled, stewed, sautéed, raw, marinated … the bonito is very versatile and it is grateful that in cooking we do not overdo it, always a little more raw than cooked.
If you want us to help you with a recipe or advice on how to cook bonito, write us.
These days Bido is celebrating it’s birthday, four years old, which passed fast and intense and, with great joy we celebrate it, especially thinking about the strange year this 2020 that we are living, so much hope that it would be a great year and, so everything pointed at the beginning, starting with enthusiasm, with increasing work, the good words of the guests …
How young we still feel, so much to do, so much to tell, to offer, to advance …
Every day we are more clear about where we are going as a restaurant, not only the kitchen, new products, meats, vegetables, dishes, but also looking for new wines that surprise, new gastronomic approaches that make every day a place to enjoy, we do not consider ourselves a place of passage, nor a place that is part of the collection of “restaurants that I visited”, Bido is and has to be the place where “I want to return because of how good I feel and how good they make me feel”. And yes, Bido is that and it wants to continue being so.
So more than ever we should think about those who make this possible.
The ¨TEAM¨, the one that all chef-owners of restaurants always talk about and praise but rarely make known, he is the fundamental piece, they are the people who make it possible for everything to work.
Bido are as of today:
Manuel, floor manager and sommelier, perhaps the face most recognized by the usual clientele, and a person you can always trust, as a customer, in his recommendations for dishes and wines.
Ana, the second head of room who, although she has been with us for a short time, is a breath of fresh air, from the first moment she makes the room more relaxed and cheerful, she will not go unnoticed.
Clara, a waitress who has been with us for almost four years, came from an internship and is still here, whom many clients adore for her naturalness and professionalism, hard-working and always ready for whatever you ask her.
Alberto, the bartender at Bido, the one who, if you let yourself go, will be able to surprise you with a good drink, although he does not like us to call him “the bartender” for us he always will be.
Alma, waitress, has also been a short time, every day is growing, cheerful, hard-working, fighter… admirable.
And in the kitchen … how hard cooking is … We have Fernando who acts as Chef de, cuisine he is the one who manages to make almost everything we propose come to fruition and turn into tasty dishes.
Eva, a cook, always contributing not only work and ideas, but also her vision of gastronomy, dishes and how to make life in the restaurant more comfortable and less hard.
Andrew (Andrés), cook, has also been in Bido for a short time, always learning, excited, eager, a charming person with a great future ahead of him.
And in the plongeur, perhaps the least recognized place in the kitchen, but no less important, there is Angeles, everything in order, shiny, perfect, she can never stand still…
And that is more or less from my point of view the people who work at Bido every day, the people who make this project possible from within, still full of enthusiasm and desire to make it better every day, because there are many more, but that’s we will speak of another day.
If times permit, we will continue working so that when you visit us, you feel that you are in the right place.
But there is one thing that is always clear to me, that Bido is you. THANK YOU!
JUAN MANUEL CRUJEIRAS LISTA