"Dialogues in the New Canarian Cuisine" are born, an unprecedented project in the Archipelago whose foundational concept is the establishment of a stable program of "Dialogues" around the gastronomic culture and the New Canarian Cuisine and its different intersections and secants. "It is one of the dreams of Sonsoles López and Eduardo Riestra, owners of the Palacio Ico gastronomic hotel, which in 2023 will come true: to create gastronomic culture from their Palacio Ico," the organization points out.
The global philosophy of these "meetings" is to value the vigorous and exciting movement of the New Canarian Cuisine through - in the form of active, playful and, of course, culinary dialogues - the different visions of some of its protagonists (and external views of the archipelago), from cooks, producers or researchers to high-level professionals from fields related to gastronomy.
With the idea of generating gastronomic culture and intelligence to substantiate the New Canarian Cuisine, the two owners and the chef of Palacio Ico, Víctor Valverde, will inaugurate the project next Saturday, February 11, with the well-known chef and researcher, Diego Schattenhofer, from the 1973 Taste restaurant and R&D+i, in the Villa Cortés hotel, Arona, Tenerife.
Diego works with a team (Gastrosinapsis) of biologists, scientists and historians to develop his disruptive avant-garde aboriginal cuisine. It has taken him three years to dissect the Canarian goat and extract all its gastronomic secrets. Advanced in the extreme maturation of meats and fish, in the enhancement of "non-existent" products such as Canarian espardeña or sea urchin, his erudition is boundless. Since 2018 he has been working on the "mother mojo" or "aged mojo". Researcher of new cheeses. He was the creator, in 2011, of the famous flying dishes, which he showed at Madrid Fusión. A rara avis of the highest creative and scientific level.
The action, in the form of a complete pack - talk, aperitif and meal - will be developed with the following program:
Saturday, February 11, 2023
Between 12 and 1.30 pm, in the central courtyard, where there will be water, soft drinks and beers service, a talk - dialogue with Diego Schattenhofer, presented by a well-known journalist. Then, until 2:00 pm, there will be a vertical tasting of cheeses from Tenerife in the central courtyard.
Later, until 4:30 pm, there will be a meal with the resident chef, Víctor Valverde (and with the insertion in the menu of matured meats and fish and aged mojo by Diego Schattenhofer live and exclusively for Palacio Ico).
In the menu, Víctor Valverde will propose his crispy rice with Uga salmon sahimi and chipotle and picona pepper mayonnaise; the La Santa prawn suquet with cherne belly dumpling, prawn tail and sweet potato yolk; and the dessert, gofio mousse, salted caramel ice cream and Tinajo strawberries.
Schattenhofer's "guest" dishes will be: cherne cured in kombu seaweed with emulsion of its interiors and cream of forgotten herbs from the tidal area; and Tenerife baifo matured for 20 days with "millennial" aged mojo.
As a plus, the premiere presentation of the Liquen diego organic and Liquen malvasía organic wines will take place, which will be introduced and harmonized live by the winemaker himself.
Participation in the event will cost 85 euros. All those interested can make reservations by calling 928 594 942 or 677 53 16 09, or by writing a message to sonsoles@hotelpalacioico.com
