More than 150 gastronomic experiences
Why not call the act of combining food and wine a conwinetion? Are we not a little tired of so much pairing, of so much culinary marriage, of so much wordiness and fatuousness?
By popular request, this month we will take a look at one of the most contradictory ingredients that exist regarding its quality and aphrodisiac quality: common in Spanish cuisine (and even distinctive of it on many occasions), garlic is a plant that has been as praised as it is vilified when it comes to favoring (or blocking) the passions of Venus ... and without all that glitters being gold, it is true that there are many who ponder its qualities in this and in other fields, with greater or less foundation.
These are not easy times for the world of leisure and catering. Faced with a situation as difficult as the one that has generated the arrival of the COVID-19 virus, there are many restaurants that have not resisted the pull. Others, however, have reinvented themselves or continue to struggle with an offer based on a very local product, of proximity and a very close service, of course, being able to cover many fewer tables and diners. This is the case of Café Med where Peter Toth is the owner, chef, sommelier and head of the room of this small place located in the town of Fornalutx. How is it possible? Well, with few tables, small groups and a closed menu that changes every day.
Es Revellar Art Resort, the perfect fusion of art and gastronomy.
Ca'n Aurelio is located on the peaceful Costa de Los Pinos, a restaurant with such a good reputation and pedigree that it has been on my "wish list" since its inauguration, back in 2016; and there it will continue, with more reason, after knowing it .
6 ANGELBlanc bottles of Blanca, 40 euros. 6 bottles ANGEL Rosat, 40 euros. 6 bottles ANGEL Negre, 40 euros. 6 ANGEL Gran Selecció bottles, 55 euros.
You can now make your reservation for Christmas Day at the Es Porxo restaurant.
Rodrigo Vallejo is a young professional that we must include in the list of chefs who cook with a lot of foundation and contribute to make Mallorca a gastronomic paradise, not in vain, as he explains in the interview, his training has taken place together with several great of cookers.
Why not call the act of combining food and wine a conwinetion? Are we not a little tired of so much pairing, of so much culinary marriage, of so much wordiness and fatuousness?
By popular request, this month we will take a look at one of the most contradictory ingredients that exist regarding its quality and aphrodisiac quality: common in Spanish cuisine (and even distinctive of it on many occasions), garlic is a plant that has been as praised as it is vilified when it comes to favoring (or blocking) the passions of Venus ... and without all that glitters being gold, it is true that there are many who ponder its qualities in this and in other fields, with greater or less foundation.
The red shrimp is Mother Nature's spoiled child, this is the only way to explain that today it has not become extinct, after suffering overexploitation since the 1950s.
One more year, families around the world will gather around your table to celebrate Christmas, probably more digitized than ever. However, we can also travel with the palate and emotions from home; each culture, each country, each village has its own traditional dishes and its own customs for these dates. In the following lines, we propose an exciting and entertaining journey through the gastronomic-festive culture of the five continents to serve as inspiration to travel with the soul and the palate.
We share for the occasion the recipe for "Escaldums de Nadal", from Binissalem, collected from page 198 of the book by A. Tugores.
The chef starts the recipe by advising to store the desired vegetables in the pantry or refrigerator, without cleaning, with roots and stems. If they had any dirt, remove it with a soft paper. This way they will be preserved for much longer.
