Tag: Alberto Ferruz

Sample Wine Tourism and Gastronomy, Dolia Essència

VII Sample Wine Tourism and Gastronomy, Dolia Essència

VII Sample Wine Tourism and Gastronomy, Dolia Essència

Author: Holidaydream real estate

On September 2nd at 7.30 pm, the VII edition of the Wine Tourism and Gastronomy Dolia show will be held in Teulada-Moraira auditorium.

Chefs with 2 Michelin stars, Kiko Moya, L’Escaleta de Cocentaina and Alberto Ferruz, from Bonàmb de Xàbia, will open the day starring a duet to merge the coastal and inland cuisine. The 2 chefs will “act” with their stews of coast and interior in the symphony room.

Something good for the palate, the taste, with a lot of flavor, with a contribution of new nutrients and that will be made known through the world of the cocktails of the hand of one of the best recognized Bartender of the Valencian Community, Ivan Talens, Which within its field will show the conjunction of liquid gastronomy with solid.

In the garden area, as a novelty “Dolia Kids” for the little ones, the Foundation of the Oceanogràfic of Valencia will travel to the Auditori where it will develop a workshop of marine recycling and a show cooking by María Querol, participant in Master Chef Junior, Who will be accompanied by a great scientific disseminator and lover of the kitchen, Manuel Toharia and where the jellyfish will be the protagonists.

There is no a product as red prawn Dénia

Red prawn of Denia

There is no a product as red prawn Dénia 

Author: Jesús Terrés | 03/31/2017

There is no product in the world like the red prawn of Denia. There is not. And I say it without a trace of doubt or trembling voice: the shrimp (red) slightly boiled with water from the Mediterranean sea is the nirvana of the gourmet.

The blame (in part) is the 6th International Creative Cooking Contest of the red gamba of Dénia. As every year, cooks (and cooks) to the last corner of Spain came to the market in Denia, a few meters from that market fish that is not a fish market: it is a state of soul.

I went as a jury, to the verge of Begoña Rodrigo, Jose Carlos Capel, or Alberto Ferruz (so up to seven gambófilos) as fascinated as the above signatory by the scarlet beast of generous mustache. Alberto (chef of the restaurant Bon Amb in Xàbia with two Michelin Stars), why this love? Why do you think it is such a special product? “Because it is the damsel of the Mediterranean Sea, the emblem of a city like Denia and the rest of the region (Marina Alta), also because it is an excellent product by which ports and cooks are known, and because it is in the DNA of So many people here. “

V Gourmet Race Teulada Moraira

V Gourmet Race Teulada Moraira

V Gourmet Race Teulada Moraira

V Gourmet Race Teulada Moraira

Holidaydream News

The Gourmet Race Teulada Moraira closed with a resounding success in its fifth edition, with a record of 35 participants and 320 participants, 60% more than the previous edition.

The Gourmet Race involves cooking a dish on a boat while sailing along a path established by the organization, disembarking after and presenting a plate to a prestigious jury which this year featured the honorary presidency of Joel Robuchon, with several Michelin stars and composed by Dani Garcia restaurant that bears his name in Puente Romano Marbella, Mitsugu Yasuda, consultant director restaurants Joel Robuchon in Japan, Rafael Soler, chef 2 * Michelin, Alberto Ferruz, chef BonAmb 1 * Michelin Xàbia, Juan Echanove, actor and gastronome, author of a blog to eat, among others …

The dishes presented by the participants were in line with the quality of the jury. This year the boats had octopus as a common ingredient. At the start of the test, were divided equally grapes Alexandria (Grape Cabrera), extra virgin olive oil Masía el Altet oil, sunflower seed H12 mode, an award-winning white wine such as the Bay of Denia or a spectacular beer Glen Oak .

Bert Wets, Restaurant Le Deuphin in Moraira participated aboard the De Serenna boat in the fifth edition of the Gourmet Race. His dish won the prestigious first prize.