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A Midsummer Night's Dinner directed by Luis Benito (Chiringuito Tropical, Lanzarote) becomes an emotional tribute to the transmitters of the recipes of yesteryear
From the Chiringuito Tropical (White beach, Lanzarote) you can see the Punta Pechiguera lighthouse. In fact, the sunsets that can be enjoyed from there, with the imposing figure of that kind of luminous guide, They are especially beautiful. O instagrameables, as I think they say now.
The mobile photo gallery Luis Benito, the creator of the trendy restaurant in Lanzarote, It is full of those sunsets. He boasts about them as if he were their creator.. goes in it. Everything you like, what you are passionate about, ends up making it part of your identity.
This saturday night, corresponded to Luis Benito prepare the Midsummer Night's Dinner. We have already said that, this edition, recognizes the book Traditional Lanzarote Cuisine, of Fefo Nieves with texts by the gastronomic journalist and writer Fran Belin. Y, in accordance with what was said, It is difficult to discern whether the book is truly the work of Snow or one's own Benito. The chef has integrated it into his skin and has achieved that more than a dozen prestigious chefs have rescued, with sensitivity and mastery, the humble recipes of the book without stripping them, it's more, multiplying, its essence.
Luis Benito's menu
Before we sit at the tables arranged, Jennifer Falcon, Brand Ambassador Canary Islands Royal Bliss y Antonio García Doblas, ambassador of Port of India, They prepared the palates with a spritz based on local Primo vermouth, the new Puerto de Indias Legacy Strawberry gin and the essential Royal Bliss mixer.
With sufficiently stimulated appetite, Luis Benito opened the book. And he put us in it so that we could interact with the recipes, as characters, as if we were fifty dorothys immersed in Oz. Just that, instead of scarecrow, tin men and fearful lions, we found delicious food.
In the first pages, Pork croquette with red mojo, Tomato salmorejo with pickles (another example of the passion of Benito: defends the farmer from the knowledge of his fatigue) and the Octopus with oil and vinegar.
In the next chapter, an impeccable rice with rabbit, an elegantly pickled amberjack and a delicate pork rib terrine with wine sauce Lanzarote. For these dishes, Luis Benito leaned on Manolo -the rice-, y Michael -the fish-, both resident chefs and with very good hands.
Before the surprising -and delicious- dessert/trompe l'oeil emulating an octopus dish with its pretty potatoes, its sauce and its mojos, The magic was done and one of the protagonists of the book came out of it. Not from the Wizard of Oz, if not Traditional Lanzarote Cuisine. Marilena He cooked beef stew in his grandmother's version, reached our days through that oral transmission that has given us so much wisdom. Huge merit to put together a compound with the few ingredients available at the time.
A wide range
To the evening of series CEnds of a Summer Night The president of the Lanzarote Cabildo attended, Oswaldo Betancort and his partner, one of his advisors, Armando Santana, the author of the book himself, Fefo Nieves, also accompanied by his wife, and his narrator, Fran Belin, as well as businessmen, producers, gastronomic journalists and lifelong neighbors and curious travelers who, indeed, They let themselves be guided by the light of Punta Pechiguera Lighthouse -or of Luis Benito?- to reach the Chiringuito Tropical…y, simply, enjoy.
