Norema Salinas, Director
Rachid Semlali, Executive Chef
Paella is synonymous with Spain, but in a country that thrives on innovation, caterers are taking the classics to new heights. We checked in with the creative minds behind Norema Salinas Catering (www.noremasalinas.com) to discuss all things traditional and cutting-edge.
You have been part of the local food scene for a long time. Tell us a little about your journey.
Norema Salinas: I am from the San Francisco Bay Area and moved to Spain in 1991. I founded Norema Salinas Catering (NSC) in 1997 after Spanish fashion designer Modesto Lomba came over for a Thai dinner at my house, loved the food and the presentation, and told me I should start doing catering. At that time, catering in Madrid was very traditional food-wise, and the food service was with older men as waiters in white jackets with white gloves. I was the first modern caterer in Madrid and immediately landed clients like Motorola, De Beers, Carrera y Carrera and many Spanish fashion designers. A lot has happened food-wise in Spain since 1997, and I am lucky to have been experiencing this historical transition in Spain, with the whole molecular food movement, Ferran Adria and now all of the Spanish international fusion. Aside from the Michelin-star chefs, I think the most successful restaurants and cuisine are when chefs take a type of cuisine like Japanese or Vietnamese and fuse it with Spanish cuisine.
Rachid Semlali: I am from Casablanca, Morocco, and I came to Spain after finishing my studies as a chef at Institut Superieur de Hotellerie de Montepellier in France and working for three years in restaurants in Morocco. I worked in various restaurants in Madrid, ranging from classic-style Spanish food to Phillipe Starck Ramses restaurant and eventually ran the MAD restaurant at the Hotel Puerta de America. At that point, I was looking for a change and thinking of venturing to another European capital, when I was offered a position as executive chef at NSC.
What makes Spain such a great culinary destination nowadays?
N.S.: The transition from only being able to find classical Spanish cuisine to now having Michelin-star chefs like Ricardo Sanz from Kabuki who do Spanish-Japanese fusion food. Delicious!
What are some unique ways groups can incorporate food and wine into their agendas in Spain?
R.S.: The mercado route is a must. We have Mercado de San Miguel, with its traditional setting in the old part of Madrid, and Mercado de San Anton in Chueca, with a cool modern exterior.
N.S.: Enoturismo to La Rioja, Ribera del Duero and even up to Galicia to taste some godello or some albariño is another highlight. Now the wineries are more prepared to receive visitors, and some even give tours and have bungalows in the vineyards. Tapas in San Sebastian is an all-time favorite. I can’t believe the locals don’t make a meal out of it! Traditionally, they just go out before lunch for one or two tapas. Once I get there, I can’t leave until we close the tapas bars down. My recommendations are Martinez, Ganbara, Borda Berri, Nestor and La Cuchara de San Telmo.
What should visitors be sure to taste in Spain?
R.S. and N.S.: Cured jamon Iberico de bellota, anchovies from Casa Santoña (amazing!), torta del Casar cheese, a good cured Manchego, salmorejo, gazpacho, a well-made tortilla de patata, a good Spanish rice (paella-style, but not a tourist paella), coquinas and oxtail.
Describe the philosophy behind your cuisine and how your background plays into that.
R.S.: My philosophy is to understand the importance of balancing the flavors and ingredients of any country’s cuisine without altering the flavors of the food products I use. I love utilizing Moroccan ingredients, but I strive to maintain an elegant balance in the flavors of the dish.
What sets you apart as a catering and event firm?
N.S.: We have a very unique style of food for Madrid. Our food is fresh, appealing, light and delicious. We play on our multicultural background and fuse it with Spanish cuisine, making fun food that people here can understand. I think this is the key to our success.
Describe one of your recent standout events.
N.S.: A fun event we recently did for architects was at a very cool small venue called 11:13, which belongs to Spanish actress Raquel Meroño. Our client was a lighting company and wanted us to set up various tasting points that they could light up. We did a French cheese and white wine point, a tomato and olive oil point with salmorejo, a smoked fish and foreign beer point, a foie gras pyramid and sauterne point, and a chocolate and red wine spot. It was a total success. We’ve done events for Dom Perignon where we had to study what marries well with the champagne being presented. We’ve done the same type of events for Johnnie Walker Blue as sit-downs.
What are some memorable experiences you provide for groups?
N.S.: We love team building. Creative tapas and cocktail making are our top sellers. We do food and wine pairing. We are working on food art, presenting small plates as art that has to do with the product being presented.
Where are you dining in Madrid this month?
N.S.: 99 Sushi Bar, Kabuki, Nikkei 225, Sudestada, El Lando, Ten con Ten, Arzabal and Taberna de Laredo.
