Portal de Mazarron
www.portaldemazarron.com
Be held from 6 to 8 June and will feature, among others, Ricardo Sanz, Kabuki restaurant;
Antonio Nicholas, Alexander;
and Pablo González-Conejero, Buenavista de la Cabaña, all Michelin Star
Mazarrón will become 6 to 8 June in the gastronomic capital of bluefin tuna.
Renowned chefs, along with professionals from the catering, arrived at the marina enabled the town to show the culinary excellence of this product enclosure will traditionally linked to the fishing village.
The first conference of the bluefin tuna Mazarrón, organized by the City, are aimed at all public and professionals, to taste, plus based tuna, other delights of the town such as tomatoes, vegetables, salted dishes ... so and taste the best wines of the region.
During the presentation, the mayor of Mazarrón Ginés Campillo highlighted "the fishing tradition of the town, linked to tuna, as evidenced by the traps that are still made in the Bay of Mazarrón, latest Spanish Mediterranean; ancestral art of fishing gear used by Iberians, Phoenicians, Carthaginians, Greeks and Romans, and that continues to this day. "
Campillo thanked "the support of Estrella Levante Fornet, Ricardo Fuentes e Hijos, Cooking Channel and Jose Diaz and other companies that are collaborating and making it possible to hold a meeting to Mazarron become the gastronomic capital of bluefin tuna ".
To make them known, Chef Pablo González-Conejero has conducted a cooking demonstration in which, after cutting up a tuna, made various dishes where the main ingredient is said tuna.
González-Conejero has extolled the properties of this very popular fish in the diet of much of the world, and frequently used in the Mediterranean diet and in our region. "Has also highlighted their very different culinary preparations, either fresh, cooked or preserved, and how to puzzle out or cut varied, as demonstrated: sliced ​​belly (abdomen), flank, etc ".
END OF CYCLE IN CAPTIVITY
Mazarrón also hosts one of the pioneering centers worldwide research in captive breeding bluefin: Mariculture plant of the Spanish Institute of Oceanography.
Your goal is to close the cycle of tuna in captivity, ie, achieve crop husbandry and breeding of this species in the absence at present of getting reproduction of individuals that were born in captivity.
One example is the projects carried out together with the Group Ricardo Fuentes e Hijos, to date pioneers in this type of research.
After some years of research, Spain, in particular, Murcia is a world leader in the study and knowledge of tuna, equated to other countries like Japan, which spent 40 years researching.
PROGRAM
The sessions are planned activities for the general public, including the child, as well as for professionals.
An example is show cooking or culinary demonstrations, wine tastings, tasting tomatoes, salted ... and cooking workshops for children,
The conference will begin on Friday at 18:30 with the cooking show "Kitchen Mazarron," in which various local restaurants Mazarron developed typical dishes.
At 19 hours took place on 'ronqueo' in which an expert despiezará large tuna (Fish market, fishing pier).
At the same time you can attend in reciento of the conference, to tasting "tomato What to buy?".
At 19.30 hours and 20.30 hours, two cooking demonstrations will be held: 'Our understanding of tuna', by David Muñoz, Restaurant Alborada;
and 'Cut Tuna in Japanese Key', by Ricardo Sanz, Kabuki restaurant, the only one of Spain with 1 Michelin Star, plus 3 Repsol Suns.
Saturday will begin at 12 pm, with show cooking 'Tambourines Paper' Firo Vázquez, restaurant El Olivar de Moratalla (1 Sol Repsol), and organoleptic tasting salted Murcia.
At 13 hours there will be demonstration, especially to children, 'Castles Tuna', by Paul and Cesar Cerezuela Alcantud, Restaurant La Catedral.
During the same will be handed over the prizes to the participating schools in the conference
In the afternoon, from 17.30, Pablo Martinez, the Arqua Eszencia and restaurants, will perform the show cooking technique of salting, drying and applications to current kitchen '.
At the same time there will be the tasting of wines with Gold medals Guild Realm of Monastrell wine.
Later, at 18:30, it's time to Thomas Ecija, The Albero Restaurant and The Maita, his cooking show 'sensitivity and respect.
Mazarrón pure '.
At 19 hours Joan Belda, Buenavista Shack sommelier, will be conducted in English 'Great wines at low prices'.
Saturday afternoon will end with two shows, one at 19:30, 'The garden and sea textures', Nicolás José Ginés, Rincon de Pepe;
and 20.30, 'Japanese traditional cuisine', by Patrick Alarcon Enso Sushi Japanese restaurant.
On Sunday, will be held at 12 noon the cooking contest 'Stuffed Tomatoes'.
At the same time the lecture is repeated, this time in Castilian, Joan Belda entitled 'Great wines at low prices'.
In the afternoon will be the turn of David Lopez, Group Quality Tapas Las Flores, who held 17.30 show cooking 'Bluefin and Salt'.
At the same time, wine tasting wineries Carche and Casa de la Ermita, by Eloy Sanchez will develop.
A 18.30 Antonio Nicolas, Alejandro restaurant, 1 Michelin star holder, will make the cooking show 'Parts of a Tuna'.
Shortly later, at 19 pm, Antonio Chacon and David Lopez will conduct the tasting-pairing with tuna.
One of the latest chef on the scene will, at 19.30, Murcia Pablo González-Conejero, Buenavista Shack restaurant, with 1 and 2 Star Michelin Repsol Suns, who taught the cooking show 'Ten Years of tuna Shack Buenavista '.
After him, it's time to Alberto del Cerro, El Pollo Restaurant Rocker with 'The tomato as main course'.
The conference will end with the 'Future Past, present and tuna in Mazarrón' presentation to be held at 21:30 pm on the main stage, given by Paul Cerezuela.
Source: Agencias
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