MADRID FUSION 2009 BEGINS













For the seventh consecutive year begins MADRID FUSION, the event Madrid international situation as the world's gastronomic capital.The place
, the Palacio Municipal de Congresos in Madrid, from Monday 19 until Thursday 22. A trade fair will bring together more than fifty of the best chefs in the world that hosts innovation, new kitchen, the traditional, exotic markets, the best dishes, appetizers, sandwiches, ...and all the news this year. This time, Mexico is the guest country.
All information about Madrid Fusion, this year and the past, you can find in the http://www.madridfusion.net

Between events are a series of conferences, tastings, award and competitions and demonstrations. Demonstrations will be made by chefs such as Ferran Adrià (Rte. El Bulli), Heston Blumenthal (The Fat Duck Rte.), Quique Dacosta (El Poblet Rte.), Pierre Gagnaire (Pierre Gagnaire Rte.), Dani Garcia ( Rte. Calima), Andoni Luis Aduriz (Mugaritz Rte.), Paco Roncero (Estado Puro), M ª José San Román (Rte. Monastrell) or Angel Leon (Rte. Aponiente). I will go to report to these demonstrations.

During these several days will be organized tastings of Spanish wines with different designations of origin: Riojas, Grandes Pagos de España, Ribera del Duero, Rias Baixas and Albariño .... A pleasure. In the series of conferences, there are two that I have drawn attention.
  • "Whiskey & Food: the latest culinary trend" created by Diageo (Cardhu) of marriage between tapas designed by the chefs Miguel Angel Garrido, Juan Pablo Felipe, Maria Jose Huertas, Paco Roncero and Mario Sandoval, and three different types of malt whiskeys. They speak of their dishes, ingredients, techniques used in the design, and explain why the flavors, smells and textures of the dish marry well with the flavors, smells and textures of whiskeys. Include a guided tasting and tasting of tapas married with different whiskeys. It will be interesting to verify the result.
  • "Coca-Cola bajo Zero": Angel Corvitto, Oriol Balaguer and Dani Garcia will discuss the role of Coca-Cola in the development of small candy desktop at low temperature. The three chefs prepare recipes with Coca-Cola as the main ingredient. We will leave the typical recipe for Chicken Coca-Cola.
And of course, the awards for the Best Recipe, Sandwich Author, Creative Kitchen with Italian ingredients, Tapas Design. The National Championship Sommeliers. Preselection of cook for the second edition of the International Circle of C3 Chef. And the awards Design and Technological Innovation,Technical Precision,Tourism Excellence Madrid ,Revelation Restaurant and Cocktail Tropicana Madrid Fusion 2009.

For those who love cooking and gastronomy, this is an event that we do not like to lose, especially because in a few days in one place meets the best of national and international cuisine, and has the possibility of attend tastings, conferences, ... and see, learn and be surprised with a world that every year confirms that NOT ALL IS INVENTED IN THE KITCHEN.

And a small sample.
A link to the Video Competition Snacks at Madrid Fusion 2009 with Snack winner and finalists.

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