This Monday the Chefs for Children solidarity gala dinner was held, a project that unites gastronomy and solidarity with more than 30 of the best chefs in the country. The chefs from Malaga with a Michelin star have been in charge of preparing a menu of eight passes with the best products and the preparation of the most recognized kitchens in the province. More than 250 people gathered at the Los Monteros hotel to taste this exceptional proposal while doing their bit in favor of Down Spain’s Play Down project, an entity to which all the funds raised will be allocated.
After a cocktail with appetizers based on lobster tartar with mango and avocado, zoque from Malaga with smoked sardine loin and mint, tempura of ray fin with ali-oli, mini cannelloni of Goat from Canillas with truffled cream by chef Sebastián Conejo del Hotel Los Monteros came the turn of the proposals of the chefs with Michelin stars with restaurants in Marbella and Malaga.
“The menu has more responsibility every year because we want to bring out each one of our best dishes and we have to surprise everyone to enjoy: the attendees and the rest of the invited chefs”, explained José Carlos García in the presentation of the event. This year, it also had the collaboration of Martín Berasategui with caramelised mille-feuille of smoked eel, foie gras, spring onion and green apple.
The proposal continued with a salad of scallops cured in salt, cucumber, mustard and Olive Oil EVOO Emporium by José Carlos García; squid with grilled cuttlefish cream and cold oriental soup by Mauricio Giovanini from Messina; Balfegó tuna spiral and pasta with duck juice from Mario Cachinero, chef at Skina; Aquanaria sea bass with fennel, by Benito Gómez de Bardal; Joselito secret meatball in pepitoria by Fernando Villasclaras, owner of El Lago and purple mazamorra tartlet by Diego Gallegos del Sollo.
In this fourth edition of Chefs for Children, bread took on special prominence thanks to the participation of Domi Vélez, recently declared the best baker in the world. Thus, the menu was accompanied by pea flower bread and clarified butter bread. A way to take this humble food to a higher level and to give it back prominence on the table, something that Domi wanted to underline that he considers his presence in this act as “a shared success with all the bakers who work every day” .
The meeting began in the gardens of the Los Monteros hotel where, for once, most of the chefs (more than twenty Michelin-starred chefs), instead of fussing over dishes and casseroles, could enjoy the work of their colleagues at the same time who collaborated with the cause of this edition that works for the full integration of people with Down syndrome.
As master of ceremonies, an enthusiastic Canco Rodríguez, who wanted to live every moment of the day and soak up all the details, both those that had to do with promoting healthy eating among children and with the collaboration with Down Spain and the financing of his speech therapy project for the youngest members of the group, Play Down.
7
