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Orígenes Gran Canaria starts with more than 400 attendees and a menu that travels from cheese whey to Atlantic sea bass
The Los Olivos Ecological Farm in Counted hosted this Monday the first day of the eighth edition of Origins Gran Canaria I like it, “already consolidated as the reference gastronomic meeting in the Archipelago”, as highlighted by the Gran Canaria Cabildo in a press release.
The president of the Cabildo of Gran Canaria, Antonio Morales, opened the congress highlighting “the importance of the presence of the eleven training centers that participate, because they are the future defenders of an inseparable binomial: territory and gastronomy”. Morales valued the growth of the event, “which has gone from being a pioneering meeting to becoming the great event for the sector in the Canary Islands, “a source of pride for the island and for our primary and tourist sector”.
The first presentation was given by the Gran Canarian chef Borja Marrero (Muxgo, 1 Michelin star, 1 Green Star and 1 Sol Repsol), which presented six dishes focused on a surplus as Canarian as cheese whey, with which he builds part of his menu this season. “Events like Origins They are essential to continue defending the local product, that as in love with my land, Tejeda, I want to take it as far as possible.”, stated Marrero before a packed auditorium.
The day, led by the communicator Veronica Zumalacárregui, continued with the demonstration of the Valencian chef Edu Torres, accompanied by Cristina Polo y Maxime Pennequin, who made rice with the mushrooms that this couple grew in Gáldar under the innovative Coffee Fungi project, that uses coffee tassels as a substrate to produce different varieties of mushrooms. Posteriorly, the Jerez experts Jose Romero y José María Márquez, from the León Domecq winery, They took the public on a trip down memory lane - “because we don't sell liters of wine.”, “What we have is a treasure loaded with tradition.”, Romero explained.- with tastings for the public that valued tradition and territory.
The Leonese chef Samuel Naveira He then showed his personal reading of the Atlantic sea bass, a Canarian product that he integrated into his gastronomic proposal with nods to Japanese cuisine. Richard Díaz and Víctor Suárez then offered a joint presentation in which they explored island cuisine from memory and the territory, highlighting the strength of origin in culinary creation.
The round table brought together sommelier leaders such as Diego Tornel, Silvia Camarero, Cristina Navarro and Daniel Giganto, who debated the DNA of the trade and the key role of the room in the gastronomic experience. The first day concluded with the intervention of Diego Guerrero, DSTAgE restaurant chef (Madrid), who reflected on origin as a creative engine in contemporary cuisine.
With more than 400 attendees and the participation of more than 250 students from eleven training centers, The meeting closed its first day with a full house, consolidating its role as a great forum of inspiration, innovation and defense of local products in the Canary Islands.
