“We’ll dream of them!”, he admits Jorge Amores, chef at El Jardin. Not surprising after peeling 80 pounds of artichokes. In the kitchen with her team and Dori Chazarra. It is the third generation of a Guardamarenca family dedicated to the hotel business. Everything is controlled, they have been working for days on the special menu specially prepared for the most important culinary event in the Valencian Community, “Terra Managers”.
initiative INFORMATION It was recovered in a format adapted to the conditions of the era and with the unconditional support of Turkey. Alicante County Council. And there are no other gastronomic days spanning a province from north to south and east to west. “Menjars” made a gastronomic journey through Alto and Medio Vinalopó, l`Alacanti and Baix Vinalopó. And this week it’s time for a region rich in tradition and cuisine: Vega Baja.
“I heard the kitchen!”. Meanwhile, finish cooking on low heat. «Squid, pea and artichoke stew». The rhythm of the kitchen is crazy, they start serving the cocktail and Jorge serves it. «Today we are innovating with appetizers. We nuanced the dessert with artichokes. There’s a lot to discover in Guardamar, new generations have a lot to add ». This is your case.
A deconstructed “Coca amb tonyna”, “Shrimp, leche de ñora and crispy sweet potato Ceviche” and “Homemade Salad from Alicante” It’s the only thing Vega Baja doesn’t have the star product of. The rest offer the artichokes in mind-blowing situations, such as for dessert: “Ñora, Fondillon and crispy artichokes”. ñora and shrimps They were secondary characters, but it’s already known that they always play an important role in the plot. Jorge said, “They couldn’t miss it, the ñora and shrimps from Guardamar are unique!” says.
«He started at CDT, at the time Fernando Fernández de Córdoba was the manager. And he said to Jorge: Do you want to serve in the military? He said yes yes. But what is the mile? He asked. Well, work with Martín Berasategui, because the majority can’t stand it. And it’s gone. And it endured,” says Margarita Rodríguez, the chef’s mother. She and her daughter, Carmen, have dinner.
land and sea
Guardamar, tradition is based on both land and sea and represents the most authentic essence of southernmost Mediterranean and Valencian cuisine. And this was reflected in the first meeting of the “Menjars de la Terra” in Vega Baja. Next to the mouth of the Segura River, in a privileged environment with natural areas as impressive as its dunes and pine forests or heritage sites such as the Ingeniero Mira House Museum, one of the must-sees of the municipality, Gastronomy has established itself as a fundamental value. for the development of tourism.
During this week “Menjars de la Terra” will give us the opportunity to enjoy the good work of restaurateurs in the south of the state. with the elaboration of the most typical recipes, but also with innovative, quality raw materials and first-level. In the area of gastronomy, there are two different areas in Vega Baja: the beach and the orchard or inland watered by the Segura river. Menjars offers a unique experience, as those who dine through gastronomy and local produce will visit the orchard, the beach and an entire region with its own identity.
As Club INFORMACIÓN manager Toni Cabot recalls, “In Vega Baja, people eat well even at weddings”, so you always eat well without exception. However, he admitted, “I can’t confirm the aphorism as I’ve never been to a wedding in Vega Baja, but I’m in a position to assure you that when I sit at a table in this episode, I never play a DJ.” In fact, Cabot pulled it out of his memory and remembered his mother’s stew that “cooked it”, but I can assure you, a friend from Oriolana, Vega Baja, managed to take you to heaven. I confessed to my mother when I was a kid: Senora María’s stew is from you It is more beautiful». This Cabot admitted that it did not suit his mother very well, and at that moment he learned that “there are truths that need not be told.”
But there is also the fact that, as you have underlined, there are evidences. Ana Serna, Deputy Speaker of the Alicante City Council during his talk: “We have the best rural sun and beach tourism, all flavored with a good stew with some good Guardamar shrimps, rabbit rice from any region of Vega Baja, Almoradi balls and the best Albatera figs, and much more, the province of Alicante in the largest terreta del món». For all this—he continued—“The Provincial Assembly had to cooperate with our support of the Sects in this initiative and others, such as the promotion with Alicante Gastronómica from the Costa Blanca board of trustees. And lastly, the recently announced by President Carlos Mazón and will provide city councils 20 million euros for a consumer voucher. We continue to work in this line to revitalize the trade and catering sector from Diputación. We were so punished by these times that we had to live ».
President of the Vega Baja del Segura Artichoke Association, on behalf of the farmers and companies that are part of this industry, thanked INFORMACIÓN for its initiative “for tidying up these days, because we have the best provinces, the best regions and the best products. This bet brings vision to the primary sector. On this occasion, this jewel of the garden is, as many chefs say, the queen of the kitchen».
Artichokes from Vega Baja It will definitely be included in each of the menus to be presented at the restaurants participating in the conference. Menjars de la Terra values gastronomy, products from the land and sea, and the work of hoteliers. These conferences go beyond good food. There is no meeting that does not have any similar features, that travels the whole city with its taste and raw materials, and that does not forget its tradition and heritage.
On the occasion of the opening of the conference “Menjars de la Terra” in Vega BajaThe Vega Baja Artichoke Association organized an informative conference on the characteristics, interestingness and importance of this crop at the national and international level, as well as a workshop where Peña Huertana de los Santicos de la Piedra de Almoradí taught how to peel. artichokes and a few typical recipes of the region.