The 6º International Competition of Creative Cuisine Red Gamba de Dénia announces its finalists
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, restaurant Maestral (Alicante); Jose Primo, La Borda d'Costa (Puerto de Sagunto); Lorenzo Anchelergues, Lillas Pastia (Huesca); Ismael Cano, Venta del Soton (Esquedas-Huesca); Antonio Rubio, the Inn Campero (Linares-Jaen); Hugo Sabater, El Bohio (Illescas-Toledo); José Luis Adam, Benares (Madrid); and Jose Carlos Loez Gámiz, restaurant Origin of 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 Dacosta, who for the first time participates in the selection of the finalists; Diego Mena, owner of the restaurant Mena; Fernando González, of the Group the Raset; Pepa Font, who has a special delegation as councilor for agreements and collaborations of the Creative City of Gastronomy of UNESCO and the cooks Federico Guajardo, of the Hotel Los Ángeles and José Manuel López, of the 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, in Xàbia; Pedro Morán, from 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, restaurant RELs Citadel, which cook in the CDT Denia to culinary students, the Association of Employers of Hospitality and Tourism Alta Marina (AEHTMA) and various representatives of Dénia, Creative City of UNESCO gastronomy and tourism Dénia. At the end of this demonstration, will hold a working meeting with the chef Evarist Miralles, trainer of CDT.