Bocuse d’Or contestant participates in food fest.
Andalusian charm for seafood specialists.
Andalusian Chef Juan Andrés Morilla (El Claustro, Granada) was responsible for adding a zest of Mediterranean Spanish flair to cool Canadian waters during the Bay of Fundy Seafood Week, held this June in New Scotland.
Marriott Hotels invited Morilla, who represented Spain at the Bocuse d’ Or competition in 2011, to defend the Spanish flavors at the gala dinner of the Seafood Forum, one of the components of a comprehensive programs of activities related to seafood products. 250 diners attended the dinner, in which Morilla was assisted by Chef Iván Bravo, from Málaga.
As part of the Seafood Week celebrations, a Tasting-Bar-By-The-Sea was also set up, where visitors were able to explore and learn about extra virgin olive oils and balsamic vinegars from the world, including oils and vinegars from Spain.
Article: Rosa María González Lamas / ICEX
Picture: Juan Andrés Morilla (Facebook profile)