The success of public and critics, as well as the impact of I International Competition of Creative Cuisine Red Gamba de Dénia, held last year at the Mercat de Dénia, has led the tourism department to schedule a second edition.
And what better framework for presentation to FITUR, the International Tourism Fair held these days in Madrid. And what better ambassador jury president, the cook 3 Michelin stars Quique Dacosta.
For Dacosta, the raw material of this competition is the hallmark of our local GASTRONOMY. That, coupled with the quality of the contestants and the framework of the Mercat Municipal, make this contest a platform for participants to Denia and its gastronomy.
The contest will be held on March 5 with cooking show format which was so successful last year. The jury will consist of (President), José Carlos Capel, food critic and director of Madrid Fusion; Cuchita Lluch, president of the Academy of Gastronomy of Valencia; Javier Antoja, journalist and director of the Apicius and Julia Pérez Lozano, gastronomic magazine journalist.
As in the first edition, the Fishermen's Association of Denia red shrimp facilitate the contestants, who must provide the remaining ingredients.
Last year was the cook Jose Manuel Lopez Iglesias, Peix i Brases restaurant, who won the first prize thanks to his plate Suquet Red Shrimp Dénia with oil drops and cabbage cut ear.
