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FRUIT FUSION, a place for gastronomy at FRUIT ATTRACTION 2016
With its slogan "Avant-garde flavours", Fruit Fusion is a unique opportunity for producers to promote their products to the international channel though attractive demonstrations, product tastings and cooking shows courtesy of renowned chefs.
FRUIT FUSION is back with its slogan, "Avant-garde Flavours”. The gastronomic space at Fruit Attraction is a unique opportunity for fruit and vegetable producers to promote their wares to the international channel, highlighting the quality and excellence of these foods, offering infinite possibilities for consumption within the Horeca channel.
Fruit Attraction, which is organised by IFEMA and FEPEX, will take place from 5 to 7 of October at Feria de Madrid, hosting attractive demonstrations and product tasting sessions courtesy of renowned chefs. Once again, Fruit Fusion has been organised in collaboration with the Ministry of Agriculture, Food and the Environment.
Among many activities and demonstrations, Fruit Fusion will host a number of cooking shows featuring different products, such as artichokes from the Vega Baja, pomegranates from El Mollar de Elche, the new Monterosa tomato, black garlic, berries, citrus fruits, white cabbage, aromatic herbs, Reineta apples from El Bierzo, vegetables from Navarre, 5th range (pre-cooked) vegetables and products from Costa Rica and Peru, among others.
Events that highlight the possibilities of horticultural products offered by participants in Fruit Attraction such as the Provincial Government of Alicante, Kopalmeria, Cítricos Gustavo Ferrada, the Agriculture Technology Institute of Castile and Leon, Amefruits, M.G. Bierzo conference pears, Navarre - Reyno Gourmet, Huercasa, European Herbs, SAT Plus Berries, Extremadura Avante (Junta de Extremadura), Bejo Ibérica and the Peruvian Trade Office.
Recognised chefs such as Ruber Arnanz, Luis Barrios, Iria Castro, Juan Carlos Fernández, José Francisco Gómez Maciá, Manuel Maciá, Alejandra Ramírez, Noelia Pascual, Clari Quiñones, Erika Sánchez Adán, Baldomero Sánchez and Pepe Valadés will take part.Fruit Fusion will be held in the connecting hub between Halls 3 and 5 at Feria de Madrid during the three days of Fruit Attraction.
FRUIT FUSION PROGRAMME 2016 (updates on the Web)
Wednesday 5
THE VEGA BAJA ARTICHOKE, THE INNOVATIVE ROOT
A journey through tradition, innovation, textures and flavours, with the artichoke of the Vega Baja. Learn traditional ways of preparing artichokes in this region of Alicante and explore an avant-garde fusion of the sea and the mountains with the jewel of the fields.
CHEF: José Francisco Gómez Maciá - Restaurante Los infantes de Almoradí (Alicante).
Time: 11.00 – 12.00.
Company: Provincial Government of Alicante Stand: 4G02
MOLLAR DE ELCHE POMEGRANATES, A VALUABLE PRODUCT
Discover the culinary potential of the Granada Designation of Origin Mollar de Elche. See how to prepare dishes that combine pure and genuine traditional flavours with innovative techniques to get the best from the product.
CHEF: Noelia Pascual, head chef at Restaurante Cachito
Time: 12.00 – 13.00.
Company: Provincial Government of Alicante Stand: 4G02
CULINARY APPLICATIONS OF MONTEROSA, A NEW VARIETY OF MEDITERRANEAN TOMATO
A demonstration of ways of cutting tomatoes and their culinary applications, focused on the new Monterosa variety of tomato.
CHEF: Iria Castro
Time: 13.00 – 14.00.
Company: Kopalmeria, s.l. - Gavá Grup Stand: 8F01
FRESH DISHES IN YOUR KITCHEN
Desserts made with products by our brand. CHEF: Alejandra RamírezTime: 14.00 – 15.00.Company: Cítricos Gustavo Ferrada Stand: 8D04
NEW TRENDS FROM CASTILE AND LEON - LAND OF TASTE
Vegetable dishes made with the main fruit and vegetables from Castile and Leon - Land of Taste, showcasing the quality, variety and versatility on offer.
CHEF: Erika Sanchez Adán from the Association EntreTantas, Female Chefs of Castile and Leon
Time: 15.00 – 16.00h.
Company: Agriculture Technology Institute of Castile and Leon Stand: 4E01
BLACK GARLIC COCKTAILS
Using black garlic in cocktails
CHEF: Manuel Maciá
Time: 15.00 – 16.00h.
Company: Amefruits sl Stand: 8E01B
THE CONECTA AWARDS
Time: 18.00 – 19.30.
Thursday 6
EL BIERZO TASTING
Tapas made with Reineta Apples from El Bierzo Denomination of Origin And Conference Pear from El Bierzo Guarantee Mark.
CHEF: Baldomero Sánchez, from the Hotel Madrid Bierzo Restaurante in Ponferrada (León).
Time: 11.00 – 12.00.
Company: M.G. Pera conferencia del Bierzo Stand: 4G01D
THE VEGETABLES OF NAVARRE AND HEALTH: VEGETABLES FROM ANOTHER POINT OF VIEW.
Healthy cooking workshop: remove what needs to be “removed” without losing what has to be lost.
CHEF: Juan Carlos Fernández - Workshop-School: “El Txoko de Juan Carlos”
Time: 12.00 – 13.00.
Company: Navarra - Reyno Gourmet Stand: 4G03A
COOKING WITH 5TH RANGE (PRE-COOKED) VEGETABLE SOLUTIONS
Demonstration of creative and innovative cuisine with 5th range vegetable solutions.
CHEF: Ruber Arnanz
Time: 13.00 – 14.00.
Company: Huercasa 5ª gama Stand: 5D03A
INNOVATION WITH FRESH AROMATIC HERBS
Cooking with fresh herbs and their properties and benefits.
CHEF: Alberto del Cerro “El pollo Rockero”
Time: 14.00 – 15.00.
Company: European Herbs, s.l. Stand: 4B07
RED BERRIES SOUP WITH PEACH SORBET AND CASSIS LIQUEUR
Prepare and taste or enormous variety of berries and stone fruits from Huelva, a source of health and wellbeing.
CHEF: Pepe Valadés, the Berry Chef – Catering vía de la Plata
Time: 15.00 – 16.00h.
Company: SAT Plus Berries Stand: 6D07B
FRUIT FUSION EXTREMADURA-COSTA RICA
Cooking show - pairing Extremadura and Costa Rican products
CHEF: Pepe Valadés – Catering vía de la PlataTime: 16.00 – 17.00. Company: Extremadura Avante (Junta de Extremadura) Stand: 7C02D
COOLWRAP “A GREAT CABBAGE FOR A ROLL”
“Gunma” white cabbage: Innovation, research and sweetness rolled together in a single dish.
CHEF: Clari Quiñones
Time: 17.00 – 18.00.
Company: Bejo Ibérica, s.l.u. Stand: 4C14A
Friday 7
FLAVOURS OF PERU - PERUVIAN FRUIT AND VEGETABLES FOR THE WORLD
Cooking show and tasting of Peruvian dishes prepared with a selection of the products exhibited on Peru's stand, such as avocados, mangoes, grapes, asparagus, chilies, peppers, ginger, onions, quinoa, chia seeds and berries, among others.
CHEF: Luis Barrios Executive Chef of the Chincha Group and the Quechua restaurant in Madrid
Time: 13.00 – 14.00.
Company: Peruvian Office of Trade Stand: 5C05
Read more:
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