Source: laverdad.es
The Hotel and Catering Association presented its annual calendar of events and the special menus it is preparing for the 60th Habanera Festival.
The hotel and catering sector is one of the benchmarks par excellence of Torrevieja's tourist offer, and this was evident yesterday at Fitur, at the Costa Blanca stand, with the presentation of the gastronomic calendar of the Association of Hotel and Catering Businesses.
The vice-president of the hotel and catering association, Luis Miguel Blanco, and the members, Francisco García and Ángel García, announced the activities that will start next February, from the 6th to the 9th. There will be four days in which 25 restaurants in the city will offer under the name of 'La Cazuelica y el Vino' a series of culinary creations with the flavours of the land, accompanied by a list of recommended wines from different Spanish appellations.
Also in the month of March, from 3 to 9, they will hold the second edition of 'Arroces de Torrevieja', as well as on the 31st will take place the dinner of brotherhood of the Hospitality Association, where the Golden Forks awards will be presented. Also announced were the two editions of the Ruta de la Tapa, editions 10 and 11, which have been set for the days from 3 to 13 April and 20 to 30 November. In November, and after the success of 2013, the Semana de la Cuchara (Spoon Week), dedicated to traditional stews, will be held again from 3 to 9 November.
In June, an outstanding group of great restaurants of Torrevieja, will make up the poster of the prestigious gastronomic days Torrevieja and the Sea and in July they have planned a new activity, such as the creation of special menus, coinciding with the celebration of the 60th International Contest of Habaneras and Polyphony.
Luis Miguel Blanco said that this is a challenge in which they will try to combine gastronomic aspects related to the habanera and Torrevieja, so that visitors will also find in the restaurants the strength and tradition of this event declared of international tourist interest.
The presentation was also attended by the Mayor of the city, Eduardo Dolon, who was pleased by the involvement of this important sector of the local economy, as well as the provincial deputy of Tourism, Joaquin Albaladejo, and the mayor of Tourism, Luis Maria Pizana. The presence of the catering representation was reinforced with the presence of the chefs Tomás Arenas, from Las Jarras de La Mata Restaurant, and Luis Miguel Rodríguez from Marisquería Torrevieja, who prepared two rice dishes for the public, one a banda, and the other with artichokes and anchovies from Torrevieja. This 'show cooking' was attended by numerous people who, at the same time as the chefs were preparing the dishes, were asking questions about the raw materials used or the ideal cooking times to make a tasty rice dish.
In this case, as Tomás Arenas explained, they brought from Torrevieja not only the fish, but also the broth, one of the secrets of this succulent dish which delighted the public and left those attending the tourism fair spellbound.