The Present Catering Laurel At Madrid Fusion
Elena and Lola one year helping in the Organization of the fair Elena and Lola have been part of this fair, which each year raises more excitement and international interest, helping in the organization. They have enjoyed watching how each master chef works with his team and prepares la mise in place, as mounted and designed dishes resulting fantastic presentations. They have also been able to taste new, unknown and surprising ingredients, have made questions and shared nerves along with these artists of gastronomy, before his departure to the stage. Listen to their speeches and congratulate them on their work once completed, before the press devore les, is another of the pleasures that these two businesswomen and delivered to their work they have been enjoying in this culinary fair. Madrid Fusion has surprised this year with high pressure techniques. We have seen how Andorri Luis Anduriz peeled a clip of King crab and a whole lobster, after subjecting it to this technique.
The result was spectacular to being a Shell turned in a fine fabric that is removed as a skin. The hydrogen liquid remains one of the Kings in the kitchen of new trends, allowing new techniques and applications, making true gastronomic wonders, although they are primarily innovations for aesthetics and presentation of the dishes, rather than for the palate. In this Edition, and during the three-day tradition and the new trend have joined to create an innovative cuisine much more than on other occasions. Paco Torreblanca drew up an Apple Pie with puff pastry and pistachio that has caused a sensation in the Laurel. Quique Decasta and Rodrigo de la Calle also showed a few rice dishes with a delicious broth as a base. One of the proposals that most liked to Elena and Lola’s Laurel Catering has been that Senen Gonzalez, prepared a few vegetable plates that will certainly include in their new cocktails, to prepare delicious appetizers that seem rather to maki sushi with seaweed wrapping, although in reality they are delicious snacks with wrapping of vegetables, which are a new form of presentation of the flavours of life with a touch of innovation. Also be able to observe an authentic artist of the bread, Daniel Jorda, with a way of understanding the really ingenious bakery, mixing ingredients such as onion or bacon with the corporate colours of any company.
Madrid Fusion, also has activities unique and significant as the contests that each year are more competitive and quality in the proposals. Mahou lids, canning and Berlys bites, have been providing a great level to this gastronomic event. As a note to highlight this year, Elena and Lola have told us that the great dinamics in this edition have been women and basically the catering industry, which has always been so little valued and that allows to check how each day have a greater gap in the market, increasing its level and preparation, offering also high cuisine. For more information: El Laurel CateringC / cherry, 1128703 MadridTel.: 916593174www.laurelcatering.com author: Pilar Esteban to be or not to be. Original author and source of the article.
The wine world has these things. Peter Sisseck, Danish winemaker that has revolutionized the world of wine, whose Pingus has been placed among the best wines in the world, a persecuted cult object, despite its price (up to 1,500 euros per bottle in vintages as of 1995), by the whole world are wants to pay a tribute to the traditional elaborations of the Ribera del Duero in your next project.But not only that. The plan that has been designed is completely green in all its aspects and includes, alongside the production of wine, the development of vegetable gardens, fruit trees and plantations until management and livestock that will get the trash that will generate compost for the vineyards to pay. All ecological. The central axis of this complex is the winery, whose dependencies will occupy several buildings that added 3,000 square meters and which is designed to vinify around 300,000 litres of a wine conceived the old-fashioned, or at least that is the intent of Sisseck. The preparation room consists of large deposits of concrete and wood and the use of oak barrels will be exceptional.
San Jose Time