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The 6º International Competition of Creative Cuisine Red Gamba de Dénia announces its finalists

February 13 from 2017 - 15: 27

The date is approaching: on Tuesday, February 28, the Mercat de Dénia host the sixth edition of the International Competition of Creative Cuisine Red Gamba de Dénia. And we already know the names of the chefs selected to participate this year.

Antonio Villaescusa, from the Maestral restaurant (Alicante); Jose Primo, from La Borda d'Costa (Puerto de Sagunto); Lorenzo Anchelergues, from Lillas Pastia (Huesca); Ismael Cano, from Venta del Sotón (Esquedas-Huesca); Antonio Rubio, from Mesón Campero (Linares-Jaén); Hugo Sabater, from El Bohío (Illescas-Toledo); José Luis Adán, from Benares (Madrid); and José Carlos Lóez Gámiz, of the Origin restaurant by José Carlos Gámiz (Puigcerdà-Gerona) have been chosen.

In total we have received 72 requests chefs from around the country and from Bali (Indonesia), Bergen (Norway) and Parma (Italy), the latter two, like Dénia, also designated as a UNESCO Creative Cities Gastronomy.

The candidate in charge of selecting the finalists was Rafa Soler, director of the contest; the chef Quique DacostaWhich first involved in the choice of final; Diego Mena, owner restaurant Mena; Fernando González, of the Group the Raset; Pepa Font, Which holds a special delegation as councilor for agreements and collaborations Creative City of Gastronomy of UNESCO Federico Guajardo and cooks, the Hotel Los Angeles and José Manuel López, Restaurant Peix i Brases.

The day of the contest

28 next February, the eight finalists must prepare eight equal recipe dishes chosen for presentation to each of the jurors. Each chef will provide the ingredients for your dish, except the protagonist ingredient, red shrimp, which will provide the organization courtesy of the Fishermen's Association of Denia. The presentation of dishes the jury will be performed by students of the professional certificate of service in the restaurant CdT Dénia.

This year, for the first time since its creation, the jury will be chaired by Quique Dacosta not. Will be the food critic and author of the blog Gastroactitud, Julia Pérez, the new president of the jury. Beside her are Jose Carlos Capel, journalist, food critic and director Madrid Fusion; Santos Ruiz, manager Rice DO Valencia and author of the blog Gastroblog; Jesús Terrés, food critic and director Hedonist guide; Fran Martínez, chef MaralbaIn Almansa; Alberto Ferruz, cook Bon Amb, riding a Xàbia; Pedro Morán, of Casa Gerardo and Begoña Rodrigo, Valencian chef restaurant Salita and winner of the contest Top chef.

The competition establishes three prizes: first endowed with euros 2.500 1.000 euros a check of the company Gastroequipa for the acquisition of catering supplies; one second of 1.500 euros and a third prize of 1.000 euros.

Tribute to Pepe Vidal

The 6º International Competition of Creative Cuisine Red Gamba de Dénia will pay a special tribute this year to Pepe Vidal, director of CDT in Dénia from 1999. The event will be held during the awards ceremony of the contest, in Mercat Municipal, from the 13.15 28 hours of February.

This tribute to Pepe Vidal wants to be a recognition of his work and dedication to the sector, highlighting its collaboration in any action related to tourism and gastronomy Denia.

Menorca, invited territory

Also new this year is the celebration, on Monday, February 27, the development of a Minorcan eighteenth-century recipe in the book Art in the kitchen of Fra Roger: Shrimp with orange juice.

This demonstration responds to the link between Dénia and the Balearic Islands. After previous contacts with this town, in this edition we wanted to have the participation of Menorca as a guest territory through the association Fra Roger that includes prominent chefs, journalists and intellectuals related to the island's gastronomy.

The guest chef is Antoni Taltavull, from the Rels de Ciudadela restaurant, who will cook at the Dénia CDT in front of cooking students, the Association of Hospitality and Tourism Entrepreneurs of the Marina Alta (AEHTMA) and various representatives of Dénia, UNESCO Creative City of Gastronomy and Dénia Tourism. At the end of this demonstration, they will hold a working meeting with chef Evarist Miralles, a CDT trainer.

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