{"id":211,"date":"2018-04-20T17:29:40","date_gmt":"2018-04-20T15:29:40","guid":{"rendered":"https:\/\/www.cephsandchefs.com\/?p=211"},"modified":"2018-08-22T12:26:21","modified_gmt":"2018-08-22T10:26:21","slug":"cephalopod-cookery-demonstration-bay-coast-wild-atlantic-way-food-festival","status":"publish","type":"post","link":"https:\/\/www.cephsandchefs.com\/es\/2018\/04\/20\/demostracion-de-cocina-de-cefalopodos-festival-culinario-de-bay-coast-wild-atlantic-way\/","title":{"rendered":"Demostraci\u00f3n de cocina de cefal\u00f3podos. Festival culinario de \u00abBay Coast Wild Atlantic Way\u00bb"},"content":{"rendered":"<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-212\" src=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/01.jpg\" alt=\"\" width=\"602\" height=\"451\" srcset=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/01.jpg 602w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/01-300x225.jpg 300w\" sizes=\"auto, (max-width: 602px) 100vw, 602px\" \/><\/p>\n<p>Sadie Davoren, Ronnie Counihan, Anne O Leary, Sally McKenna y John McKenna<\/p>\n<p>Una demostraci\u00f3n de cocina con cefal\u00f3podos fue llevada a cabo por Sadie Davoren y Anne O&#8217;Leary el jueves 12 de abril de 2018, como parte del festival culinario \u00abBay Coast Wild Atlantic Way\u00bb. La demostraci\u00f3n fue organizada por Ronnie Counihan en el Renvyle House Hotel, en conjunci\u00f3n con la celebraci\u00f3n de Galway como Regi\u00f3n Europea de Gastronom\u00eda 2018. Elaine Donohue, coordinadora del programa para la designaci\u00f3n de Galway-Oeste de Irelanda, destac\u00f3 c\u00f3mo la demostraci\u00f3n reflejaba dos de los temas del dossier de la candidatura como son Educaci\u00f3n\/Salud y Sostenibilidad y Alimentaci\u00f3n del Planeta. La plataforma gastron\u00f3mica de la Regi\u00f3n Europea colabora estrechamente con las instituciones educativas y de conocimiento en las regiones de acogida y en otros lugares para difundir informaci\u00f3n sobre la importancia de la gastronom\u00eda regional en la educaci\u00f3n. Del mismo modo, la Plataforma tiene como objetivo apoyar estrategias inteligentes para un turismo sostenible y \u00e9tico, as\u00ed como pr\u00e1cticas de alimentaci\u00f3n y gastronom\u00eda con el objetivo de desarrollar una producci\u00f3n y un consumo de alimentos m\u00e1s sostenible desde el punto de vista medioambiental, social, cultural y econ\u00f3mico.<\/p>\n<p>Se cocinaron y sirvieron una selecci\u00f3n de platos de pulpo y calamar.<\/p>\n<p>El tema central del d\u00eda fue presentar al p\u00fablico la preparaci\u00f3n y la cocci\u00f3n del pescado. Se enfatiz\u00f3 el m\u00e9todo y los tiempos de cocci\u00f3n correctos para cada pez.<\/p>\n<p>John y Sally Mc Kenna de Mc Kenna Guide <a href=\"https:\/\/www.guides.ie\/who\" target=\"_blank\" rel=\"noopener\">https:\/\/www.guides.ie\/who<\/a> estuvieron presentes y elogiaron todos los aspectos de la demostraci\u00f3n en las redes sociales. Ambos escritores de alimentos apoyaron la investigaci\u00f3n propuesta diciendo que \u00abvan cinco a\u00f1os por delante de su tiempo\u00bb, \u00abTodos necesitamos comer cefal\u00f3podos\u00bb. John tambi\u00e9n respald\u00f3 nuestro trabajo en el discurso posterior a la cena de esa noche y elogi\u00f3 la participaci\u00f3n de G.M.I.T. en la investigaci\u00f3n y la educaci\u00f3n de los ni\u00f1os.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-213\" src=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/02.jpg\" alt=\"\" width=\"541\" height=\"721\" srcset=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/02.jpg 541w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/02-225x300.jpg 225w\" sizes=\"auto, (max-width: 541px) 100vw, 541px\" \/><\/p>\n<p>Carpaccio de pulpo con lim\u00f3n deshidratado, ensalada de c\u00edtricos y gel de berros.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-214\" src=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/03.jpg\" alt=\"\" width=\"500\" height=\"667\" srcset=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/03.jpg 500w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/03-225x300.jpg 225w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>Terrina de pulpo con escabeche Dillisk y pepino, tinta de calamar crujiente.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-215\" src=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/04.jpg\" alt=\"\" width=\"602\" height=\"451\" srcset=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/04.jpg 602w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/04-300x225.jpg 300w\" sizes=\"auto, (max-width: 602px) 100vw, 602px\" \/><\/p>\n<p>Plato para compartir mariscos: Calamares cubiertos de pretzel, calamares fritos, aderezo de chile, gel de lim\u00f3n y aderezo Tzatziki.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-216\" src=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/05.jpg\" alt=\"\" width=\"245\" height=\"245\" srcset=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/05.jpg 245w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/05-150x150.jpg 150w\" sizes=\"auto, (max-width: 245px) 100vw, 245px\" \/><\/p>\n<p>Calamar crujiente con vegetales en vinagre y aderezo Tzatziki<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-217\" src=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/06.jpg\" alt=\"\" width=\"274\" height=\"274\" srcset=\"https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/06.jpg 274w, https:\/\/www.cephsandchefs.com\/wp-content\/uploads\/2018\/04\/06-150x150.jpg 150w\" sizes=\"auto, (max-width: 274px) 100vw, 274px\" \/><\/p>\n<p>Tallarines de calamar y caldo asi\u00e1tico","protected":false},"excerpt":{"rendered":"<p>Sadie Davoren, Ronnie Counihan, Anne O Leary, Sally McKenna y John McKenna Una demostraci\u00f3n de cocina con cefal\u00f3podos fue llevada a cabo por Sadie Davoren y Anne O&#8217;Leary el jueves 12 de abril de 2018, como parte del festival culinario \u00abBay Coast Wild Atlantic Way\u00bb. La demostraci\u00f3n fue organizada por Ronnie Counihan en el Renvyle [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[6],"tags":[9,8,10],"class_list":["post-211","post","type-post","status-publish","format-standard","hentry","category-news","tag-cephs-and-chefs","tag-events","tag-project-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Demostraci\u00f3n de cocina de cefal\u00f3podos. Festival culinario de &quot;Bay Coast Wild Atlantic Way&quot; - Cephs and Chefs<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cephsandchefs.com\/2018\/04\/20\/cephalopod-cookery-demonstration-bay-coast-wild-atlantic-way-food-festival\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"[:en]Cephalopod cookery demonstration. Bay Coast Wild Atlantic Way Food Festival[:es]Demostraci\u00f3n de cocina de cefal\u00f3podos. 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