New York will host the Spanish Professional Kitchen Club featuring EVOO

New York will host the Spanish Professional Kitchen Club featuring EVOO

2019/10/06 - The extra virgin olive oil will focus several activities that will take place in New York between June 17 and 22 with the Spanish Professional Cuisine Club, led by its captain Daniel García Peinado, known as the "EVOO Chef", due to his work of research around this superfood and its healthy benefits developed in Gastrolive Lab.
Specifically, the three Spanish brands of EVOO Almazara La Alqueria, Oleum Hispania and Tierra Callada will be present at the V Annual Conference on Olive Oil, organized by Extra Virgin Olive Oil Savantes and the North American Olive Oil Association (NAOOA) at New York's Harvard Club between June 20 and 22, where, among other initiatives, a showcooking by the Spanish chef will take place.

The newyorker restaurant La Nacional will also join this initiative by inviting the captain of the Spanish Professional Cooking Club to hold two dinners where extra virgin olive oil will be the absolute protagonist of the menus, as well as its varieties in each one of the dishes that he elaborates on June 18 and 20.

The starting point of these gastronomic days of Spain in New York will be the presentation on "Mediterranean Diet and EVOO" that Daniel García Peinado will carry out in Yale University for 30 chefs and scientists of this teaching center and that will take place on June 18.

Daniel García Peinado (Málaga, 1980) stands out for being one of the best trained chefs on the national scene: in addition to cooking and gastronomy, he has studied tourism, nutrition and dietetics. His objective is to invent recipes where the extra virgin contains most of its healthy components, using it and harmonizing it correctly, always helping with the technique and the culinary vanguard.
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