After so much public exposure on the opening day, the class policy She was on her own this Wednesday, applied to the noble art of fattening up and launching the pots in search of capturing a school of votes, perhaps in a final attempt to captivate those who still swim in a sea of indecision with moray eel songs. Thus absent from those penetrating political aromas, the Fairgrounds became a coming and going of ordinary people – it is true that during the afternoon the presence of younger people increased considerably and also those who had completed their workday and gave themselves to the leisure–, carefree and eager to decipher the paths in that maze of so many exhibitors, while the contests were held to the cheers and applause of the public.
Young Chefs Championship. Segeamet Guadim Gueye Hernández, a cookery student at the IES San Marcos de Icod de Los Vinos, has been proclaimed the winner of the 8th Championship of Canary Islands of Young Cooks and Chefs Big prize binter The kitchen in green, endowed with a prize of 600 euros. His recipe, called Childhood Emotions, made from a large Atlantic sea bass from Aquanaria, accompanied by an air of green mojo sauce and cured cheese foam, allowed this young chef to take first place. Second place, with a prize of 400 euros, went to Gara Morales (Tenerife – Hecansa Santa Cruz) for his Canarian sea bass casserole, while third place, which entails 300 euros, went to David Hernández Trillo (Tenerife), with his sea bass, potato and almond dish. The prize of 300 euros for the best assistant went to Karina Fajardo Beltrán (Tenerife), who wins the right to participate, if she so chooses, in the next edition of the championship. The sea bass was part of the surprise box that the finalists received to prepare their dish along with 50 other basic items from the common pantry. The students had 90 minutes to prepare four portions of their recipes that they presented to the jury.
Tapas Championship. Ayoze López from Tenerife makes history by proclaiming himself the winner of the first edition of the Canarian Tapas Championship – Makro Grand Prize, which is endowed with a 600-euro purchase card. The second classified was Orlando José Cubillán (Tenerife), who got a purchase card of 300 euros, while the third classified, Yareli Pérez from Majorera, will have the opportunity to redeem the 200 euro prize at Makro. Ayoze López prepared a recipe called Tollo Nikkei, a mix of Thai soup, Lima cause stuffed with tollo (dogfish strips), breaded with panko and fried. As a final touch to the tapa, Ayoze sprinkled it with gofio. The winner officiates as head chef of the restaurants Bulán and Lagar de La Noria, both located on Calle de La Noria in Santa Cruz. The tapa can be tasted this weekend at the Bulán at a price of 6.50 euros.
Ham Cutting Championship. Paul Jonathan Cobo Gómez, from Gran Canaria, won yesterday the 10th Canary Islands Absolute Ham Cut Championship – Grupo Montesano Grand Prix. José Luis Montalvo Cubero, also from Gran Canaria, and Felipe Rodríguez Ramos, from Tenerife, were second and third classified in this contest, respectively. Nahúm Alemán Hernández, from Gran Canaria, and Pablo José Delgado gonzalez, from Tenerife, completed the list of participants. The first three classified received, in addition to a diploma, prizes of 700, 500 and 300 euros, respectively.
Pizza Championship. The Neapolitan Daniel D’Auria, head of the kitchen at La Piazzetta Pizzeria, located in Los Cristianos (Arona-Tenerife), was finally proclaimed the winner of the 4th Canary Islands Pizza Championship – Gran Premio Grupo Comit, for which he will become in the representative of the Canary Islands in the 2024 World Pizza Championship to be held in the Italian city of Parma. The winning pizza had a cream of broccoli, mozzarella and stracciatella cheese on the dough, combined with Cantabrian anchovies and Parmesan sauce. This contest, with a notable participation of Italians, ended with a record of participation, going from the 12 finalists of 2019 to the 30 of this edition: 15 from Tenerife, 11 from Gran Canaria, 2 from Fuerteventura, 1 from Lanzarote and another from La Gomera.
El Rincón de Moraga travels to Tenerife
El Rincón de Moraga, a La Palma restaurant located in Llanos de Argual (Los Llanos de Aridane), a place full of magic, decided to make the matules and settle in with a table and tablecloth in the Gastronomic Hall. With the enthusiastic Miriam Cruz at the head of a young and well-paced team (Jorge, Javier, Julia, Cintia and Celia) they staged a food service on the Heineken Stage, in full view of the public, under the motto Sustainability and evolution: environment and people claimed the naturalness and possibilities that La Palma cuisine treasures, curdled with great talent. With the presence of a diverse group of diners, the appetizer, a spherification of cheese, recalled the enormous value of the La Palma goat and its properties in catering –an autochthonous breed to be protected–, while a delicate and sublime Clarete 2016 from Bodega Victoria Torres Pecis, “a red wine with a white soul”, the winery said – a mixture of varieties that grow on a plot where fennel also grows – aroused a world of sensations. The proposed dish, a humble chayote as the main product, “discarded vegetable that grows in the most remote places”, explained Miriam, was steamed – thus preserving its nutritional properties – and also fed with some balanced accompaniments, such as cream of guava, Ras el Hanout date sauce and a canary pea with yuzu butter. The final feeling is that of having tasted a mouthful of tasty biodiversity. The sweet chapter, maternal inheritance, was starred in a caramelized Torrija with Mami’s mistela and citrus custard, a trip down memory lane by the hand of that jewel that is Malvasia Naturally Sweet 2012, grapes that Victoria pampers on the slopes of Fuencaliente . | Sergio Lojendio
