Portal de Cartagena
www.portaldecartagena.com
The presentation focused on the art of cooking two prestigious chefs in the region of Murcia are Cayetano Gomez (Restaurant Casablanca) and Paul Martinez (Restaurant Eszencia) and on the technical basis for a technical expert in Olive Oil as John Ortiz (agricultural adviser of the board of Andalusia).
The development of the conference focused on monitoring the olives from which it is collected, processed and Extra Virgin Olive Oil and applied to the plate, taking into account its nuances, flavors, colors, flavors and the added value that these oils give each one of the dishes.
The mechanics who gave life to this event was simple and easily on par with didactic and participatory for the audience.
Juan Ortiz began the presentation of each of the varieties of oil, starting with the Hojiblanco, detailing features and nuances of it.
Attendees tasted the oil and commented on the views of it, and then Cayetano Gomez presented the dish prepared for this oil, which in this case was a "Gazpacho translucent emulsion Extra Virgin Olive Oil Organic Hojiblanco cold extraction" , a work that blended the delicious simplicity of gazpacho so typical of this time of year, with the sophistication of haute cuisine flavors ... soft combination of simple and sophisticated.
Attendees had the opportunity to taste a "sip" of this delicious composition.
Then again, John Ortiz introduced Cornicabra Oil and proceeded again to be enjoyed, highlighting the nuances and differences between this and the previous one.
Turn came to Paul Martinez, another artist who presented a "Marcona almond cream emulsified with olive oil extra virgin Cornicabra with tuna marinated in hoisin" absolute delight that combined balance in almond cream and tuna, with a smooth and least hint of sweetness to the palate, wearing a Cornicabra based aftertaste, oil for this quality characteristic.
Then was introduced the latest member team Limited Edition Oils Coato, Oil Extra Virgin Organic Arbequino, which was the perfect topping for dessert that was presented Cayetano Gomez as a "chocolate mousse (70%) on whole ecological rustic dried and seasoned with salt flakes Arbequino "the perfect finishing touch for such an act.
For all mounts made, the participants could ask questions of these three real experts in their fields, generating a dynamic very educational and entertaining, in an extremely cordial.
The expectation was beginning to end, it was noted mainly in the audience and the attention paid by this forum.
The completion of the act was done by Sergio Gallego, food critic of The Truth, which made a reflection on the use of Virgin Olive Oil Extra Virgin Olive, both of haute cuisine presented during the event, as in common usage that we can, defining the added value that an Extra Virgin Olive Oil gives a plate, and even the added value that can represent the time of making a gift to a friend, or take to a potluck.
Finally the "lucky attendees" to act, had the opportunity to attend a Spanish wine with the collaboration, Coato, with products marketed by the cooperative (ECO goat cheese Murcia-Granada sausage "Chato Murciano" different kernels flavors ... etc), also accompanied a selection of organic wines produced by Vina Juniper and cafes, also ecological, Cafes Bernal.
All this with the support of Jose Diaz Hospitality supplies.
In conclusion, an act was funny, interesting, educational and above all ... delicious.
Source: COATO
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