Celaya, Gto., Mexico, Jun. 13 (Notimex) .- The edition of the Fifth International Gastronomy Summit: Mestizaje de Cultura y Sabor, came to the end with more than 33 events and 120 simultaneous activities in the sector, in 11 municipalities of the state , where more than 80 thousand diners attended the different venues.
In addition, there were simultaneous activities in San Miguel de Allende, Guanajuato, Celaya, Irapuato, Leon, Salamanca, San Francisco del Rincon, Silao, San Luis de la Paz, Dolores Hidalgo and Salvatierra.
In a statement it was reported that the municipality of Celaya introduced Chef David Quevedo, who was in charge of preparing the four-time menu for more than 250 people in the closing meal at the Hacienda Campo Real, as part of the Sabor a Celaya program, which was part of the summit.
The Minister of Tourism, Fernando Olivera Rocha, attended this event, where he pointed out that Guanajuato is a national benchmark for its gastronomy, since eight out of 100 visitors come to Guanajuato exclusively to eat, a situation that did not exist four years ago.
(Google)
Olivera Rocha emphasized that the festival had the attendance of more than 80 thousand diners, who had the privilege of enjoying this international summit of gastronomy and left an economic spill of more than 72 million pesos (4 million USD), 15 percent more than the last year.
“The International Gastronomy Summit is a meeting that contributes and strengthens the identity of our state, becoming a benchmark for experts and amateurs in many aspects, because we present festivals, products, academia and cultural events,” said Olivera Rocha.
The National Chamber of the Restaurant and Food Industry (Canirac, for its acronym in Spanish) Guanajuato delegation joined the summit, with gastronomic events and the participation of 31 restaurants in the “Restaurants with Stars à la Carte” program, with the collaboration of 18 international chefs, 13 national chefs and 28 state chefs.
Some of the invited chefs were Patxi Irisarri Paderne, Maria Laura D’Aloisio, Alejandro Fonseca Carrera, Ana Teresa Rosario Perez Uribe, Javier Longarela, Juanxo Sánchez, Manuel Ignacio De Luca and Vidal Domínguez Díaz.
In addition, Rubén Sánchez Camacho, Hernán Ariel Griccini, Wilson Andrés Alpala Estrella, Andrés Murillo, Luis Alberto Romero Bellido and Néstor Rodrigo Toapanta Ávila were also invited to take part in this important festival.
Olivera Rocha thanked traditional cooks from five invited countries, such as Peru, Honduras, Guatemala, Colombia and Chile, and the more than 40 traditional cooks from Guanajuato, Queretaro, Zacatecas, San Luis Potosi and Mexico City.
During Con Sabor a Celaya, Chef David Quevedo served a chichimequilla taco, stuffed with escamoles featuring an Agustina sauce and a reduction of avocado, accompanied by a pairing Torre de Tierra Blanca wine, for the first course.
Artichoke capuccino with roasted tomato, seasoned with pinot oil, with a fusion of “Freedom” American Pale Lager Beer, as the second course.
In the third course, Quevedo offered suckling pig in a sauce of beans with milk candy and organic vegetables, accompanied by a pairing of the Cuna de Tierra Nebbiolo wine of the house.
For dessert, a cheese cake with milk candy and strawberry sorbet, with a marriage of Earth Cradle was served.
Source: http://www.notimex.gob.mx/
