By Brett Fisher
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Photos by Brett Fisher. Finished Paella at the Bleu Cafe Saturday. -
Chef Don Pepe talks olive oil to guests at his Saturday show. -
Chef Don Pepe prepares his Paella in a hot skillet infused with Portugese olive oil. -
Fine Portugese olive oil coats a skillet that will cook traditional Spanish Paella. -
Chef Don Pepe adds chicken stock to the base of his Paella. -
Fresh prepared Paella cooks in a skillet. -
Paella cooks in fine Portugese olive oil. -
Finished Paella bursting with aromatic flavors of Spain.
The Bleu Cafe in Carson City was host to a cooking demonstration and show put on by professional Chef Don Pepe, owner of Carpa Nevada, LLC in Carson City, Saturday evening to more than two dozen guests.
Pepe, a Spanish-born culinary artist known affectionately at venues across the United States as “The Paella King,” used his signature Portuguese olive oils as a base for his famous Paella, a traditional Spanish dish made up of various meats, seafood, vegetables, herbs and spices.
The fine Portugese olive oil used in Saturday’s show is made purely from Portugese olives, Chef Pepe said, grown in the right kind of soil, pressed and bottled under ideal conditions that limit exposure to oxygen.
Pepe’s Paella cooking demonstration and olive oil show appeared to be a natural fit for the Bleu Cafe, which strives to give its guests an authentic European dining experience.
Chef Roberta Davies, co-owner of the Bleu Cafe with her sister, Karey Domen, has become known in the area for her approach to traditional European cuisine.
