On Wednesday May 23, in the center of Murcia Tourist Qualification was held the day - cooking demonstration with oils mono - varietal and research products "COATO".
For the day, provided the materials Coato producing almonds, honey, paprika, and the great protagonist of the day ...
The Extra Virgin Olive Oil, that for such an event, they used the limited edition Mono-Varietal oils.
Provided a framework for day facilities and invaluable collaboration of the Centre for Tourism Qualification Murcia.
The event represented the philosophy Coato products "from farm to the customer."
In the agricultural technique, Juan Ortiz, an adviser to the Ministry of Agriculture of the board of Andalusia, introduced Mono oils - varietal recently launched by Coato.
His technical contribution focused on the journey of olives into oil, taking into account the main factors that determine its color, aroma and flavor.
These organoleptic characteristics are defined by the variety of olives, in this case: cornicabra hojiblanca and Arbequina.
Juan Ortiz introduced each of the oils before moving on to the table.
Then, two famous chefs in the region of Murcia, David Lopez and Raul Azor, used products Murcia for the preparation of dishes very essential and significant, significant technical and time, retaining all the tradition and roots of flavors such as almonds, paprika, honey, and of course, the big star of the evening as was the oil.
The day passed very entertaining, educational and surprisingly warm.
The technical combination of these true three experts in their fields of activity, provided an overview and in the preparation of different dishes, technical research, the combination of basic elements with the traditional technique applied to the kitchen more modern, sophisticated and showy.
In addition, attendees had the opportunity to sample some of the dishes: butter Arbequino Extra Virgin Olive Oil, Paprika the cake Typical Murciano (in this case the DO Murcia), biscuit yogurt and Marcona almonds ...
and other kinds of delicacies.
Dishes were prepared as Patacones with sorbet Tomato, Red Shrimp Ceviche field of oil, cheese soup with paprika ...
and other delicate treats.
This combination of dishes, baked in a good atmosphere led by David and Raul, seasoned with technical input from John, very collective synergy generated from a completely different perspective, which addressed in a plain and simple, something as complex as this mode research kitchen, welcoming the products used from birth in the field.
It is very near that printed the speakers, allowing attendees to come to almost touch each of the dishes, to sniff, photograph them and especially to questions on the ground, including address questions about the provenance and technical specifications of Extra Virgin Olive Oil of the three varieties.
Summarize the day very interesting, trying the products marketed by the cooperative Coato Totana, a new vision and exposure of parental Murcian cuisine, driven by these two innovative chefs in the region.
More pictures:
http://www.flickr.com/photos/coato/sets/72157629875069384
