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Rigoberto Almeida and Víctor Suárez will share an unprecedented dinner at El Pellizco Costa Calma, with Fuerteventura, Cuba, Tenerife and La Gomera as inspiration
>>Rigoberto Almeida continues to mark Fuerteventura's gastronomic summer. After presenting their new menu Experience, a lighter and more refreshing version of your cuisine, and launch your catering line, Magic Celebration by El Pellizco, the chef of El Pellizco Costa Calma now add a new special appointment to your calendar: a four-hands dinner with Victor Suarez, head of Haydee, at the Gran Tacande Hotel in Tenerife, recognized with a Michelin star and a Sol Repsol.
The dinner will be held on Saturday 11 of July, at night time, in El Pellizco Costa Calma. It will be an unprecedented meeting between two chefs united by friendship, culinary research and a way of understanding cooking from emotion, technique and memory.
The proposal will bring together its two creative universes for the first time. On the one hand, that of Víctor Suárez, built between Tenerife and La Gomera, island of origin of his grandmother Haydée and sentimental reference of his restaurant. On the other, that of Rigoberto Almeida, marked by the trip between Fuerteventura and Cuba, between the Canarian Atlantic and the American Caribbean.
The dinner is thus presented as a dialogue between two chefs and four islands. Not only for the products or dishes that will arrive on the table, but for the way in which each one works with their memories, its landscapes and its techniques to convert them into contemporary cuisine.
Víctor Suárez will bring some of Haydée's hallmarks to Costa Calma. Among them, are squid splash, built from a fine tartar, male vinegar 25 years, kombu and garum from its own cephalopod. He will also present his renowned chin wheat, an almost disappeared cereal that the chef has helped recover in the north of Tenerife, served with pig's trotter broth, grilled banana puree, chicharrones with gofio and crispy sourdough.
Suárez will complete his intervention with a cherne negro, worked with boiled mojo and pilpil from the head, and a dessert around remember, chin wheat and millet, with ice cream, sautéed millet, praline and a warm sweet millet hollandaise.
Rigoberto Almeida will respond from a Majorera perspective open to the Caribbean. Your proposal will begin with a sequence of snacks that summarizes a good part of your culinary language.: dried fish cracker with lime emulsion, banana fermented in coconut water and wrapped in mint leaf, their particular “canarian black truffle” made from gofio pella, Majorero pickled pejín and a crunchy version of goat stew.
El Pellizco's chef will also serve a Tiradito of Majorera shrimp ceviche with seaweed tiger's milk, an aerial cookie octopus and octopus, a spoon of goat with tomato and gofio salad, and a fake cheese made as a frozen cloud of lime on Indian prickly pear infusion.
The sweet part will come with The flavors of my childhood, a sequence of petits fours made up of macaron cheese and guava, coconut sigh and cassava fritter bathed in syrup and anise.
The appointment comes at an important moment for Rigoberto Almeida, which has consolidated in Costa Calma one of the most personal proposals of current Majorera cuisine. Born in Cuba, from a Canarian family, The chef has built a contemporary restaurant facing the sea in El Pellizco in which the Fuerteventura pantry coexists, Cuban memory and a technical view formed between professional experience, Le Cordon Bleu and the Basque Culinary Center.
Victor Suarez, for his part, He is one of the strongest voices in Canarian haute cuisine.. Trained in kitchens like La Alquería, Martin Berasategui, MB, Heart Ibiza, Azurmendi and Nerua, Today, a project with strong island roots is being developed in Haydée., where La Gomera and Tenerife dialogue from a precise kitchen, personal and recognizable.
The El Pellizco dinner is not presented as a simple collaboration between two restaurants, but as the crossing of two trajectories that have found in the Canary Islands a territory of creation. A night to sit family memories at the same table, the technique, the island product and that round-trip cuisine that understands the Atlantic not as a border, but like a path.
PHOTO: Carles Allende
