Do­lia daz­zles the taste­buds

Costa Blanca News (North Edition) - - NEWS - By Jo Pugh

WITH SEVEN Miche­lin stars be­tween them, four lo­cal chefs stunned their au­di­ence in a re­cent show cook­ing spec­tac­u­lar at Teu­lada au­di­to­rium.

The chefs, with their dif­fer­ent per­son­al­i­ties and styles, in­spired their au­di­ence with a sim­ple in­gre­di­ent – the tomato.

Their gas­tro­nomic ad­ven­tures were em­bod­ied into their dishes, where they ex­plored the mul­ti­ple pos­si­bil­i­ties that tomato has in the kitchen - in liq­uid, solid form, in brine, fer­mented, dried or in the form of ‘snow’.

Rafa Soler, with one star, recre­ated tra­di­tion and roots in his dish, whilst two-starred Al­berto Fer­ruz achieved a union of “heart and pas­sion” by com­bin­ing an­ces­tral and mod­ern cui­sine.

Mean­while, one-starred Nazario Cano used the sea as an in­spi­ra­tion, made a cre­ation called a ‘sea tomato’ by us­ing with strong flavours and tex­tures.

With Juan­fra Valiente, who has ob­tained three of the pres­ti­gious stars, spec­ta­tors en­joyed a sen­sory jour­ney based on the pure flavour of the tomato, and us­ing new, al­most magical culi­nary tech­niques, he cre­ated ‘a se­quence of toma­toes’.

For their fi­nal dish, the four chefs jointly pro­duced the tra­di­tional and exclusive sweet of Teu­lada ‘La Dama’, made with Mus­cat grapes.

To con­clude the Do­lia event, last Mon­day the Mosca­tel de Ale­jan­dría In­ter­na­tional gas­tro­nomic con­test was held at the venue. The com­pe­ti­tion di­rected by chef Rafa Soler, and or­gan­ised by Teu­lada tourist depart­ment, was held to ex­plore the mul­ti­ple pos­si­bil­i­ties of the use of Mus­cat grapes within the kitchen.

From early in the morn­ing, the eight fi­nal­ists be­gan to pre­pare their dishes with their grapes. After tast­ing each cre­ation, the mem­bers of the gas­tro­nomic jury de­cided to award the sec­ond prize to the chef Ser­gio Box of the restau­rant La Perla de Xàbia, who pro­duced a tex­tured dish of Mus­cat with mol­luscs, for which he re­ceived a tro­phy and €800.

The first prize went to the cre­ation from chef Juan Miguel Jiménez from the Taberna del Gourmet restau­rant in Ali­cante, who de­lighted the judges with a com­bi­na­tion of pick­led grapes, mack­erel, al­mond and white bean oil. He won €1,500.

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