Agroaldea
An ambitious staging for a “root” tasting menu, tradition, evolution & Vanguard".
"The Master Dinners" 3.0 Experience "are outlined as a series of creative events of gastronomic experiences that will show the kitchens of the most representative Chefs at the regional level, National and international; sharing and interacting openly with the guests ".
Bodegas Presas Ocampo (D.O Tacoronte-Acentejo), Lagar de Chasna and its wine 1242 (D.O Abona), Bodegas Insulares Tenerife, Altos de Trevejos Winery (D.O Abona) and Bodega El Grifo (D.O Wines of Lanzarote), will make up the luxury pairing created by Sommelier Priscila Gamonal.
Ruben Cabrera (The Cupola Hotel Jardines de Nivaria), Angel Palacios (Hotel Sheraton Gran Canaria), Pedro Rodriguez God (Obrador Pedro Rodríguez Dios Desserts) and Carlos Gamonal (Meson El Drago), they will be the stellar guests of the first eight hands "3.0 Experience", that is outlined with a series of events that create gastronomic experiences representative of the kitchens of the most influential Chefs at the regional level., National and international, sharing and interacting openly with guests.
An ambitious staging that will combine -at the Mesón El Drago Restaurant- the most characteristic proposal of each chef in a tasting menu of "root, tradition, evolution & Vanguard".
[quote]Saturday 25 April at 20:00h, there will be eight hands that will be challenged to summarize in 11 dishes your gastronomic feel.[/quote]
A quick trip that will discover the roots of a product like the "Canarian Bigeye"; traditions in an avant-garde representation of our "Rancho Canario"; the evolution summarized in "Edible Landscapes", up to the most avant-garde techniques and representations.
Carlos Gamonal (Mesón el Drago - Gamonal Group) considered an artist with the profession of a cook, He is part of the third generation of chefs in the Gamonal family and is responsible for shaping the kitchen of the restaurant that once held a Michelin star, the "Mesón El Drago" (Tegueste).
He has developed nationally and internationally recognized gastronomic performances such as the "Schools for Gods" and "Alien at the Hotel". He has also designed new leisure opportunities in the Hospitality Industry of the XXI century, presentation that he shared with the renowned Chef Ángel León (2 Michelin stars and 3 Suns in the Repsol Guide).
Ruben Cabrera (Restaurant La Cúpula of the Hotel Jardines de Nivaria) winner of the International Creative Cooking contest "La Gamba Roja de Denia", is emerging as one of the most representative chefs of the gastronomic panorama of the islands.
With a proposal cared for in detail where the chef displays all his passion for cooking, coupled with such a creative vision, as loaded with flavors. At present he collaborates in the realization of a menu with the Belgian chef Benoit Nessy, from the restaurant L’Impératif in Belgium, with a Michelin star.
Angel Palacios (Hotel Sheraton Gran Canaria), after a solid experience in restaurants such as Martín Berasategui de Lasarte, El Bulli or La Broche by Sergi Arola.
Ángel Palacios has managed to completely revolutionize the gastronomic offer of this unique hotel in San Bartolomé de Tirajana, with the introduction in the hotel restaurants of “La Nueva Tradicion” a gastronomic concept that defines the chef's cuisine and reinterprets the traditional recipes of Spanish cuisine, enriching them with the influence of other cultures and countries.
Pedro Rodriguez God (Obrador Pedro Rodríguez Dios Desserts) chosen by the newspaper EXPANSIÓN among the TOP 20 of young Spanish chefs and linked for many years to El Duende Restaurant, managed to make their desserts a benchmark.
He is considered by the specialized press as one of the best cooks in the Canary Islands, where he reflects a mastery of the technique that he has known how to adapt to the products and flavors of the islands.. Practice a modern kitchen, of great difficulty since it is mainly based on an apparent simplicity of flavors and a subtle sophistication.
Mesón el Drago is a restaurant that bets on a market menu in which local and regional products from the island of Tenerife predominate. The 17th century Casona, as well as its cobbled patio, make this restaurant a unique and singular place.
The culinary tradition of the Gamonal family dates back to the 19th century. His contribution to Canarian cuisine has been fundamental. The fusion of regional cuisine with French cuisine, lightening sauces and flavors; laid the foundations for Chef Carlos Gamonal (dad) make known internationally -from the restaurant El Drago- the haute cuisine of the islands.
Today, Carlos and Priscila Gamonal maintain the legacy of Mesón El Drago and its already recognized gastronomic commitment to reflection, without losing the roots of Canarian cuisine combined with creativity.
3.0 Experience; an unrepeatable tasting menu.
Welcome Snacks by Pedro Rodríguez Dios.
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La Primavera on a plate "beet rose, white garlic sorbet, mini vegetables, green peas, broad beans, tomatoes and asparagus ".
Angel Palacios
Bigeye Red Tuna cooked with Indian Tunos figs on Sweet Potato Fufu.
Ruben Cabrera
Plum smoke and peeled hemp seeds, sprouts and toasts with spirulina seaweed, nori and wakame in cherne's tartar, bluefin tuna and salmon on edible landscape "Neptuno neigh".
Carlos Gamonal
***
Canarian ranch version 2015.
Ruben Cabrera
Monkfish with peas, mint and tarragon.
Angel Palacios
Grilled beef steak Drago 2015. On edible landscape "Mac-Borondón".
Carlos Gamonal
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THE SWEET MOMENT
Timba.
Cacao, strawberries and licorice.
Pedro Rodriguez God
***
IN THE PAIRING
Bodegas Presas Ocampo (D.O Tacoronte-Acentejo).
Lagar de Chasna winery and its wine 1242 (D.O Abona).
Bodegas Insulares Tenerife (D.O Tacoronte-Acentejo | D.O Ycoden-Daute-Isora).
Altos de Trevejos Winery (D.O Abona).
El Grifo Winery (D.O Wines of Lanzarote).
25 OF APRIL - 20:00H
MESÓN EL DRAGO, Tegueste, Tenerife.
INFORMATION AND BOOKINGS
Telephone: 922337082 – 667 383 300
eventos@canariasgourmet.es