|
Listen to this article now
Getting your Trinity Audio player ready...
|
Cooks from the islands and gastronomic communication professionals, They shared stoves at the XII Gran Canaria Fair I Like It
Gastronomic communication professionals, who spend most of their time analyzing the work of cooks from all the islands, and beyond, They had to prove that they also know how to talk with their hands.
For your part, kitchen professionals whose work is scrutinized in detail by those, They had the opportunity to show them that it is one thing to preach and another thing to make wheat.. or cook, let's go.
A format that ended up being a great success for the organization of Gran Canaria I like it whose XIII edition brought together everyone on the stage of the Gastronomic Exhibitions area.
The program began on Friday with Nelson Pérez, from Nelson restaurant, who cooked with Fatima Silver; Alexander Herrera, from the Sábor restaurant, who shared stoves with Javier Suarez; y Ruben Medina, from the Zulay pastry shop, accompanied by Victorio Perez. The day continued in the afternoon with Pedro Nel Restrepo, from the Etéreo restaurant, next to José Luis Reina; Jonay Armas, from the restaurant of the Pozo de la Salud Hotel, con Roberto Herrera; y Jose Alberto Diaz, from The Site, con Sergio Miro.
On Saturday he maintained the same line of live cooking and gastronomic conversation. Paco Budia, del Revés Bistro, cooked with Wendy Fuentes; Saylem Cuevas y Creusa Ramos, by Catering Lemusa, They did it accompanied by May del Rosario. In the afternoon they participated Cristo Ramirez, from the Ferro restaurant, con Jaime Puig; Ruben Cuesta, by Kamezi, con Isabel Perez; y Carlos Gamonal, from Mesón El Drago, next to Jose Garavito.
On Sunday he closed the exhibitions with Alexis Neketa, from Neketán Pastry Shop, who made a Canarian cheese cake with Vanesa Delgado; y Carlos Padilla y Benedetta Guidetti, from Dorotea restaurant, who cooked a red tuna belly with white coconut garlic accompanied by Javier Suarez.
Beyond the name relationship, The value of these exhibitions was in the format. The fair did not only propose a succession of recipes, but a dissemination space in which the public could hear how the product is worked, What techniques are applied and how the Canarian pantry is interpreted from restaurants, pastries, catering and workshop projects.
Canarian dish cooked with Cristo Ramírez
The editor of PlatoCanario.es, Jaime Puig, was one of the pinches of cuisine from established chefs of the Archipelago. In this case, of Cristo Ramirez, holder of the stoves Ferro Bistro, in Neighborhood.
A place that practices contemporary bistro cuisine, carefree and traveling, which takes the Canarian pantry as a starting point to reinterpret it with current techniques, contrasts of flavor and dishes designed to share.
An example of this was the tuna tartar with pickled Indian prickly pear that was prepared live in the presence of a capacity that attended this peculiar four-handed event with both expectancy and amusement..
