The Gastronomic Hall of the Canary Islands – GastroCanarias2022 has presented the program of activities that will take place on September 27 to 29, at the Tenerife Fairgrounds. The proposal is aimed at kitchen and dining room professionals and students, and will feature a dozen speakers, including Jesús Sánchez (three Michelin stars in Cenador de Amós)the korean luke jang and the pit boss Abel Valverde21 years at the head of Santceloni and now captaining since 1911restaurant of the year, according to the magazine caps. Together with them, leading professionals in the gastronomy of the Islands will present their techniques, the history of emblematic dishes and the keys to managing a successful restaurant.
The program is made up of eight morning sessions that will take place on the Heineken stage. The inaugural presentation will be from La Palma, which participates as a guest island in this seventh edition of the Fair, on Tuesday 27, from 11:00 a.m. to 12:00 p.m. To talk about Flavors of origins, the chefs will be in charge of the kitchen Pedro Hernández (The Fire Goblin, Los Llanos de Aridane) Y Juan Carlos Curpa (chef of El Jardín de la Sal for eight years and currently responsible for the Origin restaurant of the Hotel Teneguía Princess, Fuencaliente).
La Palma will also be the common thread of the second session, in which the journalist Cristina Tarrega will interview the Navarran chef Jesus Sanchez, recognized by the Michelin guide as one of the best 11 chefs in Spain and Portugal. Sánchez opened his restaurant, Cenador de Amós, in 1993, in a small town that today is an essential gastronomic destination in Cantabria, as it is the only establishment with three Michelin stars outside of Madrid, Catalonia and the Basque Country.
Tárrega and Sánchez, are two of the collaborators of to ask for cow, the solidarity recipe book published by the Spanish Beef Interprofessional Organization (Provacuno), to help the recovery of La Palma. Moved by the tragedy caused by the eruption of the Isla Bonita, which devastated 2,000 homes, 27 prestigious chefs from all over the country collaborated with this initiative.
The sirloin steak with organic carrot recipe by Jesús Sánchez in A ask for a cow will be covered by chef Pedro Hernández from Palma and the Cantabrian based in Tenerife Alberto González Margallo (San Sebastián 57). Both will cook his proposals live and Margallo has promised to include his dish in the menu of his restaurant in the capital of Tenerife and donate the profits to the victims of La Palma.
At 1:30 p.m., the stage Heineken will host the presentation of the new brand of the Venture Group, which with 25 years of experience has 16 establishments in Tenerife. Venture Collections encompasses the Gastronomic Trio of the South of Tenerife: Char (fire and embers), Kensei (contemporary Japanese) and Lagarto (brasserie). Chef Babacar Kall will do a showcooking in which he will reveal all the secrets in handling real fire cooking that he demonstrates every day at Char – Fuego y Brasas, and he will do so presented by the journalist Daniel Salas, creator of El Cocinillas, from El Español digital newspaper.
On Wednesday the 28th, at 10:30 a.m., the popular Korean chef Luke Jang will arrive with Makro. Tanned in the stoves of the Bulli Y Mugaritz, Luke traveled as a backpacker to get to know the best restaurants in the world until he arrived in Spain and decided to be captivated by the country’s gastronomy and the passion of the chefs. Established in Madrid, he opened Luke, a space acclaimed by critics as the best Korean cuisine establishment. In his showcooking, Luke will be accompanied by the Gomeran chef Braulio Simancas (The Gomeran Whistle), chosen as the Best Chef of the Canary Islands in the 2004 edition of GastroCanarias and since then has won many awards and recognitions.
After delving into the world of Korean fermented foods and the colors of their dishes, the chef from Gran Canaria Flowery Carmel (The tightrope walker 33) will transport the public on a historical journey through the Canarian recipe book in his presentation The “equilibrism” of Canarian cuisine from Don Benito Pérez Galdós to the 21st century. Recognized as a firm defender of the Canarian product and recipe book, Florido has been distinguished with the BIB Gourmand from the Michelin Guide, a Repsol Sun and by the Qué Bueno Gran Canaria guide. He will present the intervention of Javier Suárez, creator of Por Fogones, from Canariasahora.com.
The kitchens of the Heineken stage will be turned off at 1:00 p.m. on Wednesday 28 to give all the prominence to the room and receive Abel Valverde. Who was the right hand of Santi Santamariawho held seven Michelin stars when he died in 2011, is considered one of the best maîtres in Spain and comes to GastroCanarias with the sponsorship of the wines Torres Family. National Gastronomy Award for Best Room Director, in 2008, Valverde currently runs the restaurant Since 1911, which commemorates the founding date of Pescaderías Coruñesas, today converted into a powerful gastronomic group based in Madrid. In his talk, Valverde will address some of the topics of his latest book La Sala al Desnudo and will explain how the creative process of the restaurant where he currently works was. It will be presented by the journalist Jose Carlos Marreroco-director of the Canary Islands Gastronomic Hall.
Thursday 28 will be dedicated to young chefs who stand out in the Islands. The first presentation will be by Adrián Bosch and Eduardo Domínguez, both recognized in GastroCanarias as the best chefs in the Canary Islands in 2012 and 2016, respectively. Today they are the architects of the phenomenon San Hô, restaurant of the luxury hotel Royal Hideaway Corals (Adeje) recommended by the Michelin Guide and by Trip Advisor users, in which they fuse the best of Japan and Peru with Canarian products. The end at the beginning is the title of the showcooking with which they will exhibit their Nikkei cuisine with its own soul from the Barceló Group.
The closing will be provided by the chef from Gran Canaria, Borja Marrero. On Thursday, at 1:30 p.m., it will begin its showcooking, about Muxgo’s Kitchen, his first restaurant in the capital of Gran Canaria, opened at the beginning of this year and in just four months earned a place among those recommended by the Michelin Guide. Marrero will develop his unusual creativity of km0 in a “closed circle” through the great Atlantic sea bass Aquanaria and other of his fetish products. It will be presented by the journalist, writer and critic Xavier AgulloNational Gastronomy Award for his work.
All activities will have free access for those attending the Gastronomic Hall until the capacity of the Heineken space is completed. In addition, all the presentations and competitions that will take place on this stage can be followed by the social networks of GastroCanarias.
