{"id":13561,"date":"1920-01-01T00:00:00","date_gmt":"1919-12-31T23:00:00","guid":{"rendered":"https:\/\/degustasantacruz.com\/santa-cruz-promotes-gastronomy-through-two-audiovisual-products\/"},"modified":"1920-01-01T00:00:00","modified_gmt":"1919-12-31T23:00:00","slug":"santa-cruz-promotes-gastronomy-through-two-audiovisual-products","status":"publish","type":"post","link":"https:\/\/degustasantacruz.com\/en\/santa-cruz-promotes-gastronomy-through-two-audiovisual-products\/","title":{"rendered":"Santa Cruz promotes gastronomy through two audiovisual products"},"content":{"rendered":"

Despite the changes brought about by the Covid<\/span>-19<\/span> in our day-to-day work, the firm commitment to the gastronomy of the capital, on the part of the Development Society, has led us to launch two <\/span>audiovisual products<\/span> for the promotion and <\/span>promotion of gastronomy and that you can now watch<\/span>: <\/span>
\n “Now, canary cuisine”.<\/span>
\n<\/a> and the <\/span>
\n “I Gastronomic Exhibition of Young Talents of Santa Cruz”.<\/span>
\n<\/a>. <\/span><\/p>\n

“Now, Canarian cuisine”, 7 video recipes with a lot of tradition.<\/b><\/h3>\n

“Now, canarian cuisine”.<\/span><\/i> is a program <\/span>audiovisual<\/span> of video recipes that are already available in the channel of <\/span>YouTube of the Development Society<\/span><\/a> and that has been devised as a way to give continuity to the typical food contest that has always been held within the framework of the Fiestas de Mayo (May Festivities) and <\/span>that<\/span> for reasons of the pandemic did not <\/span>has<\/span> could be carried out. <\/span><\/p>\n

With the aim of highlighting the work and knowledge of the participants in this historic contest , 7 chapters of 30 minutes duration have been developed where, after a draw of recipes, each of the cooks who have traditionally treasured the prizes of the contest presented their favorite dish.<\/span><\/p>\n

With the communicator Puchi M\u00e9ndez as master of ceremonies, these entertaining chapters <\/span>enhance the 0 kilometer product<\/span> that offers <\/span>Our Lady of Africa Market<\/span>also known as La Recova de Santa Cruz, <\/span>as well as the value of the<\/span> the different ways <\/span>to cook our traditional recipes.<\/span><\/p>\n

Thus, <\/span>
\n  Manuel Delgado, <\/span>
\n<\/a>delights us with his ribs with potatoes.<\/span><\/p>\n


\n Paco Tacoronte<\/span>
\n<\/a>with cherne with two mojos.<\/span><\/p>\n


\n Carolina Padr\u00f3n Rodr\u00edguez, from the children’s murga Guachipanduzy,<\/span>
\n<\/a> demonstrated a vilana cake.<\/span><\/p>\n

 <\/span>
\n Cristina Santos, from the adult murga Jocikudos<\/span>
\n<\/a>opted for tollos with boiled mojo. <\/span><\/p>\n


\n Angelita Gonz\u00e1lez Ledesma, from the children’s murga El Cabito and the association Los Caberos<\/span>
\n<\/a>,<\/span> unveils one of her best kept recipes, the rabbit in salmorejo. <\/span><\/p>\n

Ram\u00f3n Rodr\u00edguez Mart\u00edn cooked a fish casserole.<\/span><\/a><\/p>\n


\n Dulce Rodr\u00edguez, from the children’s murga Sofocados,<\/span>
\n<\/a> did the same with the puchero canario in the seventh and last chapter. <\/span><\/p>\n

I Gastronomic Exhibition of Young Talents of Santa Cruz, a meeting with the future<\/b><\/h3>\n

For its part, the <\/span>I Gastronomic Showcase of Young Talents of Santa Cruz<\/span><\/i>has been an initiative created to promote the training of the students of the Cooking and Pastry cycle of the IES La Candelaria, with the aim of promoting <\/span>to a new generation of Canarian cooks who are currently in training at one of the most important teaching centers in the Canary Islands.<\/span>.<\/span><\/p>\n

Also counting on the Market of Our Lady of Africa. <\/span>as an enclave where fresh and local produce can be purchased, and with the financing of the<\/span> of the General Directorate of Trade and Consumer Affairs of the Government of the Canary Islands, through the project for the Revitalization of Consumer Affairs, Trade and Traditional Markets, ten students from the Cooking and Pastry School of IES Virgen de La Candelaria participated in these two programs. <\/span>to promote the Canarian gastronomy, as well as to give visibility to the young talents of the municipality.<\/span><\/p>\n

These two programs, structured through the categories of cooking and pastry, counted with the participation of several renowned chefs who have restaurants in Santa Cruz and are adhered to the gastronomic initiative Degusta Santa Cruz, who valued the proposals developed by the young people.<\/span>.<\/span><\/p>\n

Thus, among the participating professionals were<\/span> Danny Nielsen of <\/span>
\n Nielsen Restaurant<\/span>
\n<\/a>Carlos Villar, from La Posada del Pez, Nacho Solana, from <\/span>
\n Solana Restaurant<\/span>
\n<\/a>Alberto Gonz\u00e1lez Margallo from San Sebasti\u00e1n 57, Erika Sanz from Jaxana and Pablo Amig\u00f3 from <\/span>
\n Noi<\/span>
\n<\/a>. <\/span><\/p>\n

If you want to see the complete contest, visit the following links:<\/span><\/p>\n