{"id":1328,"date":"2023-06-21T00:38:31","date_gmt":"2023-06-21T03:38:31","guid":{"rendered":"https:\/\/nogoyatimes.com\/?p=1328"},"modified":"2023-06-21T00:38:31","modified_gmt":"2023-06-21T03:38:31","slug":"dos-platos-de-pescado-de-rio-representan-a-entre-rios-en-torneo-federal-de-chefs","status":"publish","type":"post","link":"https:\/\/nogoyatimes.com\/?p=1328","title":{"rendered":"Dos platos de pescado de r\u00edo representan a Entre R\u00edos en Torneo Federal de Chefs"},"content":{"rendered":"\n

El mejor plato con identidad regional<\/h2>\n\n\n\n

Los chefs de Justo restaurant y Coliseo Eventos representar\u00e1n a la provincia en la instancia nacional de la competencia. Los ganadores contaron qu\u00e9 prepararon y c\u00f3mo lo hicieron.<\/p>\n\n\n\n

El chef Diego Beber y su ayudante de cocina Miguel Sartori -de Justo restaurant de Maran Suites & Towers-; y la chef Susana Noemi Sidoruk y su colaborador Tom\u00e1s Forte -de Coliseo Eventos-, fueron los ganadores de la ronda clasificatoria que se desarroll\u00f3 en Paran\u00e1 de cara a la instancia nacional del Torneo Federal de Chefs.
De tal manera que, seg\u00fan pudo confirmar\u00a0Elonce<\/em>, dos platos a base de pescado de r\u00edo representar\u00e1n a Entre R\u00edos en la instancia nacional del Torneo Federal 2023. La competencia se desarroll\u00f3 en la Feria de Sabores que organiz\u00f3 en Sala Mayo en el marco del fin de semana extra largo y por el Mes Aniversario de la Ciudad.<\/p>\n\n\n\n

\u201cRealizamos un plato de pescado para el que utilizamos surub\u00ed y tratamos de usar una t\u00e9cnica novedosa en la regi\u00f3n, lo cocinamos a baja temperatura y utilizamos productos regionales. Adem\u00e1s, buscamos resaltar buenos sabores y simples, a los cuales estamos acostumbrados para brindarles nuestra impronta\u201d, explic\u00f3 el cocinero del equipo ganador, Miguel Sartori.<\/p>\n\n\n\n

\u201cEl plato que hicimos es nuevo porque tratamos de equilibrar sabores, que sean buenos agradables al paladar\u201d, complet\u00f3 Diego Beber del Justo restaurant de Maran Suites & Towers.<\/p>\n\n\n\n

Por su parte, Noemi Sidoruk, explic\u00f3 que su plata fue \u201cen base a boga, que es un pescado muy conocido y preciado\u201d. \u201cCombinamos varios sabores, como el del cedr\u00f3n paja que es de nuestra tierra, con flores de ceibo para hacer chutney y zanahorias de productores agroecol\u00f3gicos locales. Se trat\u00f3 de una receta chan\u00e1 sacada de la boca de Don Blas Jaime e incorporamos un mix de vegetales no convencionales porque trabajamos con brotes de camalotes y verdolaga, adem\u00e1s de lentejita de agua\u201d, especific\u00f3 y valor\u00f3: \u201cSon productos que nuestros porque son representativos de nuestro r\u00edo\u201d.<\/p>\n\n\n\n

Tom\u00e1s Forte, en tanto, coincidi\u00f3: \u201cTratamos de mostrar los sabores que probamos, con productos regionales, y para que se vea que en Paran\u00e1 hay un muy buen nivel gastron\u00f3mico\u201d.<\/p>\n\n\n\n

En la ocasi\u00f3n, el subsecretario municipal de Turismo, Agust\u00edn Clavenzani, ponder\u00f3 que fue un fin de semana \u201cm\u00e1s que exitoso\u201d en Paran\u00e1 y destac\u00f3 que la Feria de Sabores que se desarroll\u00f3 en Sala Mayo fue para \u201cmostrar nuestra gastronom\u00eda a todo el pa\u00eds\u201d. \u201cFueron sabores, pe\u00f1a, m\u00fasica e identidad\u201d, ponder\u00f3 y agradeci\u00f3 la participaci\u00f3n de Juan Braceli, Juan Ferrara y Luciano Garc\u00eda, reconocidos por su exposici\u00f3n medi\u00e1tica en canales nacionales, quienes brindaron una clase abierta de cocina.<\/p>\n\n\n\n

\u201cEste fue un desaf\u00edo y una oportunidad para mostrar nuestros sabores y nuestra identidad a nivel nacional\u201d, destac\u00f3 y destac\u00f3 a los jurados: Luciano Nani, Sebasti\u00e1n Rodr\u00edguez Vivanco y Luciano Garc\u00eda.<\/p>\n\n\n\n

Los chefs de Cocineros Argentinos, por su parte, quienes brindaron una clase abierta de cocina, sumaron: \u201cA la gente le gusta aprender y nuestra intenci\u00f3n siempre es meternos en la cocina de la gente porque buscamos hacer recetas que se puedan replicar en las casas\u201d. Fuente: El Once<\/p>\n\n\n

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El mejor plato con identidad regional Los chefs de Justo restaurant y Coliseo Eventos representar\u00e1n a la provincia en la instancia nacional de la competencia. Los ganadores contaron qu\u00e9 prepararon y c\u00f3mo lo hicieron. El chef Diego Beber y su…<\/p>\n","protected":false},"author":2,"featured_media":1329,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,21,17],"tags":[],"class_list":["post-1328","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","category-provinciales","category-sociedad"],"yoast_head":"\nDos platos de pescado de r\u00edo representan a Entre R\u00edos en Torneo Federal de Chefs - Nogoy\u00e1 Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/nogoyatimes.com\/?p=1328\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dos platos de pescado de r\u00edo representan a Entre R\u00edos en Torneo Federal de Chefs - Nogoy\u00e1 Times\" \/>\n<meta property=\"og:description\" content=\"El mejor plato con identidad regional Los chefs de Justo restaurant y Coliseo Eventos representar\u00e1n a la provincia en la instancia nacional de la competencia. 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