La Playa San Juan

Un salto cualitativo en la dirección iniciada en Alicante el año pasado se va a producir en la XII edición de nuestro Congreso. La Ciudad de la Gastronomía toma cuerpo; se va haciendo realidad. Apostamos por la cercanía frente a las grandes ponencias espectáculo. En marcha 170 talleres, frente a los 50 de la pasada edición, talleres y más talleres de alta cocina, de cocina popular, de productos, a todos los niveles, desde 60 € a gratuitos, para que todo el mundo participe y se haga el menú a su gusto. Gastronomía a la carta. Si a esto sumamos el auditorio y los concursos estarán en escena 700 profesionales; una cuantía que supera con creces todas las comparecencias anteriores.

Las degustaciones invadirán el recinto ferial. Más de 75 barras, 10 restaurantes, un centenar de catas y degustaciones. Comer y beber a precios populares, de coste, para difundir entre los profesionales y aficionados el conocimiento de vinos, manjares, pinchos, platos, pasteles, cócteles, etc.

Acentuamos la mediterraneidad dentro de un espíritu cosmopolita. Acrecentamos la presencia de Andalucía, Murcia, Comunidad Valenciana, Cataluña, Provenza y Costa Azul, Italia, Croacia y Líbano, sin menoscabo de la comparecencia de grandísimos chefs procedentes de otros lugares.

Sacamos el Congreso fuera de IFA. Con las Jornadas de Hermanamiento de las Cocinas Árabe y Cristiana, de la Semana Gastronómica de Puerta Abiertas y de la Semana de la Tapa y los Salazones, todo a celebrar entre el 1 y 9 de Noviembre de 2010.

via http://www.lomejordelagastronomia.com

During the holidays there are so many things we need to worry about, gifts, parties, dinners, but most of all we have to come up with different ideas to entertain our guests if we are hosting a holiday party. Well, Artedulce helps you stand out this holiday season.

They offer personalized cakes, cupcakes and all sorts of baked goods.. You let them know what you want and they will get working right away on making you the best dessert ever..All their decorations are edible Imagine your guests faces when you show off your artistic side.

I will keep this company in mind not only for the holiday season but for birthday parties, weddings, baptisms, communions and so on…

more in our  directory.

All rights reserved. It is forbidden to use the total or partial reproduction by any means without written permission from the author John B. Viñals Cebrián.

We  want to thank John B. Viñals Cebrián author of LA PAELLA DE LA PARRETA”, for giving us permission to share these fragments with you all .. an honor .. Enjoy!

My culinary advise

My Aunt Mary, with her smooth voice and her gentle manner of speaking, used to say .- “La Paella, with our recipe, should behave as a food for the senses, which melts slowly in the tongue to prolong the joy- and permeate the palate. The action of placing the paella  in our mouths for those who love the taste is an  almost mystical experience. The paella was and is, for the most demanding, a food more divine than human, it tempts, delights, gratifies and its ancestral recipe is part of the canons of the finest accredited valenciana or Mediterranean diet, no one can become a sybarite, if they have not experienced the pleasure of tasting paella with wooden spoon. ” (Translated from Valencia).

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Spanish food has to be one of the most varied in the world, we offer anything from beef, pork, game, to all kinds of fish, seafood, rice (the latter the paellas very famous in our area) mixed vegetables, etc. . etc. All this cooked in as many different ways as possible. Each dish is adapted to each region, climate and the customs of the people who consume it.

In recent years it has become very fashionable, and not without reason…the Mediterranean cuisine, where the vegetable, good olive oil is there another?, Fruits, fresh food etc. all washed down with moderate quantities of wine keep us healthy and lean and at the limit of a hated and feared bad cholesterol.

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A few weeks ago we shared a delicious and refreshing Mojito cocktail recipie that has been a favorite among young and old alike. Today we want to talk about its brother drink the Daiquiri. Where did it come from? Well, both were created in Cuba in the last century and both have shared anecdotes of very famous characters who favored them. It is not clear who invented it, some say that it was two American engineers, that exhausted from the heat while taking a break from their work in the Daiquirí mines (eastern Cuba) mixed lime juice, rum and added crushed ice and then named the drink in honor of the place of origin. Others say it was in “Floridita Bar” in Havana where it was created and indeed it was here where they served the best Daiquiris in Cuba. Whatever its history the truth is that has transpired over the years to the delight of those who have tried it.

An enthusiastic supporter of this drink was the Nobel price winner Ernest Hemingway, who said “My mojitos in the Bodeguita and my Daiquirís in the Floridita” and those who knew him say his enthusiasm for these drikds was such that they could tell by the dozens he had consumed by mid afternoon. We have no doubt these drinks inspired him and were able to help him offer us his magnificent literature.

The recipe is very simple: in a blender pour two parts of white Bacardi Rum, add one part lime juice, one tablespoon of white sugar (filled) and crushed ice, blend until it becomes “Frappe” (as if Snow). Serve in a special cocktail glass. Some people place mint leaves (Yerba Buena), a slice of lemon or any other fruit on the edge of the cup (only as adornment). Mix proportions to your liking, but not the ingredients, the flavor should be predominant Rum and Lemon. A delicious drink for a relaxing Playa San Juan afternoon.

photo:Flickr-FernandoeRegina