A December Full of Flavours with Nine Live Showcookings

From 6 to 27 December, towns across the island will host culinary demonstrations bringing Menorcan gastronomy closer to the public. Live showcases of Menorcan cuisine return this December. Once again, the live showcooking initiative will run from 6 to 27 December in different municipalities around the island. More than ten local chefs will demonstrate, in real time, how to prepare nine recipes in an event funded by the European Union’s Next Generation funds.

The route will open this Saturday, the 6th, from 12 noon at the Claustre del Carme in Maó, with a proposal by young chef José María Borrás, recently named ambassador of the region, who will prepare rock fish meatballs in different textures.

Once again, the Fundació Foment del Turisme de Menorca is driving this initiative, bringing Menorcan gastronomy to the public through a mix of up-and-coming cooks and seasoned chefs, with open demonstrations for everyone who comes to watch the dishes being prepared. On Sunday 7, it will be Es Castell’s turn, where Aitana Mas will prepare a menorcan lamb cannelloni with Maó cheese cream and warm sobrasada honey at the Sala Es Soleiet. On Monday, taking advantage of the public holiday, the showcooking will move to Plaça Espanya in Ferreries, also at 12 noon, where Maties Sansaloni and Gisela Torrent will cook an “enrevoltat” of skate and prawns with crab sauce.

On the 13th, the showcooking will take place at 12 noon in Plaça Pare Camps in Es Mercadal, with Lluc Guix preparing a fish and seafood zarzuela. In the afternoon it will be the turn of Alaior, at the Centre Cultural Convent de Sant Diego, where Pere Pons Salom will cook langoustines with rabbit from 6 p.m.

On Friday 19, at 11.30 a.m., Salut Gil and Joan Florit, representing IES M. Àngels Cardona, will prepare in Plaça del Mercat in Ciutadella leeks stuffed with Christmas capon, served with a cheese sauce and their own roasting juices. The following day, in Sant Lluís, it will be the turn of Julio Oribe, who from 12 noon at Pla de Sa Creu will cook live a dish of potatoes with “suc blanc”, while on Sunday 21, Ricard Martínez will make Menorcan broth at Sa Plaça in Es Migjorn Gran, from 12 noon. The route will close on 27 December in Plaça de s’Algaret in Fornells with an artichoke and pork rib “panadera” prepared by retired residents of the village. All these recipes will be included in a cookbook being compiled by the Fundació Foment del Turisme de Menorca as part of the actions of Menorca, European Region of Gastronomy.