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The architect and host of Midsummer Night's Dinners, at the Tropical Chiringuito, sells out places for two consecutive nights with top-notch cuisine
Like fashionable singers, that sell out several consecutive nights, but in a chef version. Luis Benito, chef and owner of Chiringuito Tropical (White beach, Lanzarote), complete, in his two daily appointments 9 y 10 of August, in their Midsummer Night Dinners, the capacity of the premises that is distributed over several meters on the beach avenue at the height of the SBH Royal Mónica Hotel.
A ver, It is not a milestone nor, just finished the Paris Olympics, They are going to give him a medal. But we must give the credit they deserve to those who have been breaking stones for many years until they found the good vein.. And be smart enough to sustain it over time.
We have already told right here that the Midsummer Night Dinners It was a happy initiative that began more than five years ago.. The idea is simple: an island chef, or from outside it, gives a dinner on a specific night in an environment, let's say, less formal than if you tried the same thing, the similar, at your place of residence. With only one condition: the product. The meetings are, besides, a nod to local product.
Y, little by little, the event is already at the point of a double waiting list: of clients and chefs who want to live the experience.
own Luis Benito has been in charge of the kitchen, twice. The second day, surrounded by some of the most prominent gastronomic journalists and communicators of the archipelago, prescribers and businessmen in the sector.
A dinner washed down with wines from the recently released - for the general public- Rocanegra Winery, represented at dinner by Jose Gonzalez, one of the three partners, and prefaced by the always appetizing vermouth Primo, of the ingenious Davide Musci.
Lanzarote and La Mancha
Dinner started with a fresh Salmorejo with Tinajo tomatoes and smoked eel, a delicious Rabo croquette and the obligatory wink of Benito to his homeland: The Mancha. This time he chose Ajo mataero, an exquisite dish linked to the slaughter of pigs, and which is based on the liver, that is cooked with pork fat, paprika, garlic and bread.
After boot, The competent staff of the Chiringuito served an impeccable sticky rice with carabineros carpaccio from La Santa, a Medregal Encebollado with sweet potato puree from Los Valles and a delicate pig's trotter roll with roasted apple and truffle sauce.
The finale of the night brought the prominence of the candy The crown and the young sweet chef Adelia Ramírez. The first one was entrusted with the task of making some chocolates with Pita Gin, Ginebra de aloe vera brand from the house. To the second, a dessert representative of the local. The result was a praised adaptation of Zamburiñas with kimchi sauce. White chocolate for the shell, lemon and raspberry to imitate seafood with its coral and a touch of chipotle to give it the spiciness that appears in the original.
Night with a high note in the Chiringuito Tropical that already awaits those who are going to enjoy the following Summer Night Dinners and all those middays and afternoons full of good gastronomy in that Solete Repsol from the south of Lanzarote.
