Chef Evenor Sevilla Faus has been selected among the finalists of the VIII Concurso de Cocina Creativa con Granda de Elche.
Evenor Sevilla Faus, chef at Masia La Mota Restaurant[/caption]
With the dish “Salpicón de navaja con polvo de palomitas saladas, caviar y papel mojado de granada mollar” prepared by our chef Evenor Sevilla Faus we have been selected as one of the four finalists of the VIII Concurso de Cocina Creativa con Granadas de Elche.
Chefs and students from more than a dozen provinces entered the competition.
In addition to Evenor Sevilla Faus from Alcoy, chefs from Dénia, San Juan de Alicante and Larrabetzu (Vizcaya) will take part in this 8th edition of the competition for the final to be held on 22nd January at Susi Díaz’s restaurant La Finca.
The following dishes will be presented by the selected chefs: Evenor Sevilla, head chef at the charming Hotel-Restaurant Masía la Mota in Alcoy, with a ‘Salpicón de navaja con polvo de palomitas saladas, caviar y papel mojado de granada mollar’; Cristina Gómez, head chef at the Eneko restaurant (1 Michelin star) located in Larrabetzu (Vizcaya), whose dish is called ‘Mackerel, mollar pomegranate and orange’; Ismael Bilbao, chef at the Samaruc restaurant in Dénia, who has presented the dish ‘Nistamalised pomegranate and oxtail tartlet’; and Marco H. López from the gastronomic management of the Manhattan restaurant in San Juan de Alicante, with ‘Ceviche alicantino, pericana, salted fish and pomegranate’.
In the final of the competition, sponsored by Cajamar, Tescoma, VisitElche, Generalitat Valenciana, Diputación de Alicante and Elche City Council, the finalists will have 45 minutes to prepare their recipe in front of the jury, chaired by Susi Díaz, with the aim of winning them over through the flavour, technique, presentation of the dish and the importance of the Elche mollar pomegranate in the dish.
1,500 euros in prizes
The winner of this competition, aimed at catering professionals and students, will receive a cash prize of 1,000 euros, while the second and third place winners will receive a cash prize of 300 euros and 200 euros, respectively. In addition, Tescoma will give gifts to all the finalists.
The Protected Designation of Origin of the Elche Mollar Pomegranate thanked all the contestants for their participation and highlighted both the number of registered entries and the fact that recipes were submitted by chefs and catering students from more than a dozen provinces (Valencia, Castellón, Alicante, Cuenca, Seville, Zaragoza, Barcelona, Girona, Gipuzkoa, Vizcaya, Valladolid and Murcia).
In this sense, they have highlighted the interest aroused by this competition which, in the opinion of the PDO, has established itself as a key event on the national gastronomic scene.
They were also grateful for the support of the sponsors and the collaboration of Eurotoques, the blogger Carlos Sáez (Carolus Cocina) and, in particular, Susi Díaz.
The outside of the Mollar de Elche pomegranate is cream to deep red in colour, the seed is white and edible and sweet.
This variety has the support of renowned national and international chefs such as Quique Dacosta, Paco Torreblanca, Susi Díaz, Alberto Chicote, Paco Roncero, Mario Sandoval and Albert Adrià. EFE.
The mollar pomegranate from Elche, and some of the chefs who sponsor it, such as Susi Diaz and Chicote.[/caption]
Masia La Mota Restaurant located in the Font Roja Natural Park, Alcoy-Ibi[/caption]
