The one constant has been his love of bikes. "I idolized bike racers as a boy in Spain, but my parents couldn't afford to buy me a good bike," he says. Nike Air Max 90 Ultra Breathe Women's Shoe
That experience changed the course of his life. He learned to cook the cuisine of his homeland and wound up moving to San Francisco to work in several other restaurants before opening the B44 Catalan Bistro there in 1999.
California they all asked about Barlata, even Lance and Levi." Odds are they'll never have to wait for a table.
WHERE HE RIDES (SPAIN) "Each year I ride the 1992 Barcelona Olympics road race course, which passes right through my hometown, Vilafranca del Penedes."
Daniel Olivella b44 Catalan bistro
"I've made up for it, though, because now I own seven." His est is an $8,000 Orbea Orca, which he rides in the early morning before hopping onto his Cannondale singlespeed for the 18 mile commute to a train that takes him the rest of the way to his restaurant. He logs even more mileage on the streets of San Francisco doing restaurant errands.
Growing up in Spain, Olivella seemed headed for a career in music. He was so adept at the saxophone that he wound up coming to America in 1979 to study jazz at the Chicago Music Conservatory, and once even backed Stevie Wonder. But on the nights when he didn't have a gig at a local club, he worked in the kitchen of La Paella, a Catalan restaurant owned by his uncle.
WHAT HE MAKES "I cook affordable Catalan food that I like to eat myself, with rice, spices and wines from Spain, and fresh fish, meat and vegetables from California."
HE RIDES (U. S.) "Redwood Road in the Oakland hills is my favorite. It's quiet, winding and shaded with big trees a place to reclaim my sanity."
"Chechu is one of many friends I've made in pro cycling," says Olivella. "He, along with other top Spaniards and the guys on Team Astana, discovered B44 when they raced in San Francisco in 2002. At this year's Tour of Nike Air Max 90 Purple And Black
Soak porcinis in 2 cups lukewarm water for 45 minutes (reserve 1 cup of the water). Next, over medium heat, heat the olive oil in a paella pan (a traditional two handled, shallow pan), and add bell peppers, mushrooms, artichoke hearts and half the salt. Mix well. While the vegetables cook for one to two minutes, in a bowl mash the saffron and garlic and add 1 tablespoon vegetable stock; set aside. Mix the rice into the paella, then add the tomato sauce or sofrito, 4 cups hot (almost boiling) vegetable stock, mushroom water and the saffron mixture. Shake the paella (hold the pan by the handles and shake back and forth), cover, and cook for 8 to 10 minutes on low heat. Add the peas, green beans, porcinis and asparagus, then cover and cook for four to five minutes. Shake the pan, taste for salt, add the rest of the stock and cover. When most of the liquid is absorbed, uncover for one to two minutes. Top with the roasted red pepper slices, currants and pine nuts. Serves four.
The 47 year old doesn't race ("With two young daughters, I don't have the time"), but he Womens Nike Shoes Air Max 90 does rack up 10,000 miles a year, mostly in the Oakland and Berkeley hills near his home. Sometimes he's joined by fellow Spaniard Jose Luis "Chechu" Rubiera, one of the "Three Amigos" who helped lead Lance Armstrong to five Tour victories. Rubiera (whose favorite dish is the one featured on this page) is co owner of Olivella's second restaurant, which opened in February in Oakland, a tapas bar called Barlata.
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