|
Listen to this article now
Getting your Trinity Audio player ready...
|
Chefs from the Eighth Island will mix with chefs from Lanzarote in an ambitious program of presentations, tastings and showcookings
The island of The Gracious es, this time, the guest at Gastronomic Hall of the Canary Islands, which celebrates its ninth edition. But she won't be a guest 'here they give me everything done’. On the contrary: chefs and producers will work hard to demonstrate that cooking is made in the easternmost part of the Archipelago, and of the good, with products of proven quality.
Since Tuesday, 21 of May, after the inauguration, a presentation-tour through the gastronomic history of The Gracious, with its dry jars, the salting, the mojos and the conservation and the fish of the gracios coast, until Thursday, 23 of May, the chef Joao Faraco (Coriander, Puerto Calero) serve the last ladle of grouper broth, Many good things will happen on the stage of the main gastronomic event of the Archipelago. He Cabildo of Lanzarote and La Graciosa, under the coordination of Taste Lanzarote, He has prepared a landing of fifteen.
Cabrillas, old, brunettes, remember, flower, tuna, pages, burgaos, mero, octopus, Corvina, chickpeas, pork meat… The Gracious It is all this and much more. And chefs from the Eighth Island will be in charge of demonstrating it in perfect communion with professionals from Lanzarote.
A comprehensive program that, definitely, will enrich the IX Gastronomic Fair of the Canary Islands which will take place on the island of Tenerife, usual headquarters.
La Graciosa's proposal
If the agenda does not change, This is what has been confirmed and what will happen on the main stage of the gastronomic event:
Mars, 21 of May
11:30 h Inaugural presentation “The cuisine of La Graciosa” A journey through the gastronomic history of La Graciosa: dried jars, the
salting, the mojos and the conservation and the fish of the gracios coast.
10:30 – 11:30 Those of Gofio Arraez, characteristic tasting workshop
Chinijo Archipelago.
11:30 – 12:30 Wine tasting DO Lanzarote.
12:30 – 13:30 – Fried goat The Gracious fried and stewed in red mojo, chef Yeray Gil, (Primary Gastrobar) y Juana Toledo, owner of
restaurant Sunflower – Margucha House.
– Old onion and sweet potato from Jable, chef Pedro Santana,
restaurant Port Cuisine y Sasa Toledo.
13:30-14:30
– Recipe by Manuel “El Mero”, coastal fried moray eel noodles,
chef Benjamin Toledo, Princesa Yaiza Suite Hotel Resort.
– Coastal Noodle Version, chef Gonzalo Calzadilla,
restaurant Wolf Island.
14:30 – 15:30
– Funny recipe for tuna in marinade and its preserves, chef Victor
Valverde, restaurant Ico Palace.
– Tasting of Canned Toledo and applications by Luis Toledo.
15:30 – 16:30 Airy bottom fleece in two versions, chef Orlando Ortega, restaurant Lily y Suso German, “Casa Chano” restaurant.
16:30 – 17:30 Tasting of a board of Lanzarote goat cheeses awarded in the latest competitions, AQUAL (Association of Artisanal Cheese Dairies of Lanzarote). Paired with NAO Beers.
17:30 – 18:30 Tasting of products from Lanzarote and La Graciosa
Wednesday, 22 of May
10:30 – 11:30 Those of Gofio Arraez, characteristic tasting workshop of the Chinijo Archipelago.
11:30 h Presentation and Showcooking. Santiago Beneitez from the SEBE restaurant on the Heineken Stage.
11:30 – 12:30 Tasting of a board of Lanzarote goat cheeses awarded in the latest competitions, AQUAL (Association of Artisanal Cheese Dairies of Lanzarote). Paired with NAO Beers.
12:30 – 13:30 – Fried octopus from Rosario, chef Ernesto Palomar, Hotel Paradisus by Meliá Salinas.
– “Cochino drowned” by Enriqueta, chef David Brito, restaurant
Famara Dunes and Enriqueta Romero.
13:30-14:30 – La Graciosa grouper broth, chef Joao Faraco, Coriander restaurant, con Enriqueta Romero.
– funny galgada, chef Maria del Mar Betancor, restaurant
Sailor.
14:30 – 15:30 – “Cochino drowned” by Enriqueta, chef David Brito, Dunas de Famara and Enriqueta Romero restaurant.
– Salted sea bass spine and Lanzarote peas, chef Carlos Cabrera, Hotel Paradisus by Meliá Salinas Lanzarote and Benjamin
Toledo.
15:30 – 16:30 – Fried octopus from Rosario, chef Ernesto Palomar, Hotel Paradisus by Meliá Salinas Lanzarote.
– Salted sea bass spine and Lanzarote peas, chef Carlos
Cabrera, Hotel Paradisus by Meliá Salinas Lanzarote and Benjamin
Toledo.
16:30 – 17:30 DO Lanzarote wine tasting.
17:30 – 18:30 Tasting of products from Lanzarote and La Graciosa
Thursday, 23 of May
10:30 – 11:30 Those of Gofio Arraez, characteristic tasting workshop
of the Chinijo Archipelago.
11:30 – 12:30 DO Lanzarote wine tasting
12:30 – 13:30 Canned limpets and burgao based on barley, for the
chefs Santi Benéitez y Fernando Guadalupe, SeBe restaurant
13:30-14:30- Salted croaker ropa Vieja and its version with peas and dried Viejas, chef Susanna Crepaldi, La Forgia de Nazareth restaurant.
– Sweet cuisine “usual torrijas and their version of Jable” by Adelia Ramírez, Adelia Canary Islands pastry shop.
14:30 – 15:30 – Dried pejines and their version: “salted sardines and mackerel, smoked and flambéed, chef Antonio Rodriguez, Hotel Costa Calero.
– Sweet cuisine “usual torrijas and their version of Jable” by
Adelia Ramírez, Adelia Canary Islands pastry shop.
15:30 – 16:30 – Salted croaker ropa Vieja and its version with peas and dried Viejas, chef Susanna Crepaldi, La Forgia de Nazareth restaurant.
– Graciosa grouper broth, chef Joao Faraco, restaurant
Coriander.
16:30 – 17:30 Tasting of a board of Lanzarote goat cheeses awarded in the latest competitions, AQUAL (Association of Artisanal Cheese Dairies of Lanzarote). Paired with NAO Beers.
17:30 – 18:30 Tasting of products from Lanzarote and La Graciosa
