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Samuel Hernández and Rayco Arbelo shared the kitchen at Kentia with a menu that included shrimp from La Santa, Pelibuey lamb and recovered the ink mojo
The Canarian pantry was the common thread of a four-handed dinner that met this Friday in Kentia Gourmet Club, in Lanzarote, to two chefs with their own way of interpreting the Islands' recipes. Samuel Hernandez, guest chef and head of El Legado, shared kitchen with Rayco Arbelo, chief of Kentia, in a tasting menu that covered products, landscapes and creations from different origins of the archipelago.
The proposal made it possible to verify, at least on the gastronomic role, that a contemporary cuisine linked to the territory does not need to limit itself to reproducing traditional recipes. The local product can find new expressions through current techniques, unusual combinations and a look that respects your identity without giving up creativity.
From La Santa to La Geria, passing through the ember
The tour began with two appetizers with a marked personality. A red pepper and walnut muhammara, accompanied by spongy pita and sage from La Palma, introduced a Mediterranean reference, while the La Santa shrimp, with jable sweet potato and Soo watermelon, brought to the table three ingredients closely related to the landscape and production of Lanzarote.
The starters maintained the prominence of the sea. First, a combination of La Tiñosa sardine, Tinajo tomato and smoked eggplant, in which products from artisanal fishing and island agriculture coincided. After, and Manena octopus rack, grilled and accompanied by silky kohlrabi and mojo made with its ink. In the style of how it used to be done in the north of Tenerife.
The proposal continued with a cured old woman, presented with onions, pickled carrot and old potato from the Canary Islands. A preparation in which one of the most recognizable fish in the island's recipes found an interpretation far from its usual preparations..
Then, and royal de lamb pelibuey, accompanied by roasted sweet potato, roasted millet and a concentrated sauce from its own broth. A dish that recovered a meat linked to Canarian livestock, treated from a contemporary technical perspective.
The sweet tradition as a farewell
The dessert chapter maintained this coexistence between traditional references and outside influences.. A Arabic orange blossom cake, goat, honey and lemon preceded Frangollo from La Molineta with Muscat from La Geria, a combination that returned the spotlight to two elements deeply related to the Canarian gastronomic culture.
Dinner, held in an exclusive format and with limited capacity, gathered the proposals of Samuel Hernández and Rayco Arbelo on the same route. Beyond the meeting between two professionals, The menu offered a reading of the agri-food diversity of the Canary Islands, from fishing and vegetables grown in Lanzarote to livestock meats, old potatoes and Malvasía wines from La Geria.
A local cuisine in which the origin of the ingredients was as important as the techniques used to transform them..
