Christmas 2021 in Green Code: Sustainable Tables are the cuisine of the future, Hotel Hyatt Regency Hesperia

 

 

 


/COMUNICAE/

Hyatt Regency Hesperia Madrid has hosted a new edition of the “Healthy Gourmet Seasons”, a project promoted by journalist and writer Pilar Carrizosa that aims to spread healthy food and sustainable products with the motto of “Healthy eating is investing in health”

Under the baton of chef Ana Isabel Peiró the menu proposed in this edition has been thought for a responsible and increasingly demanding consumer, who especially values those high-quality products that are also respectful of the environment and that have healthy properties: seasonal salad with goat cheese of the Garrotxa, one with Ebro algae and the other with a trumpet of death to start, followed by The proposed dessert has been a Mousse de pistacho, fresa y sableé. All this watered with AOVE Sierra Mágina and accompanied by Verdejo & Riesling white wine.

 

A unique scenario. The frame chosen to present this healthy Christmas, the Hyatt Regency Hesperia Hotel Madrid, is one of the most emblematic establishments of the hotel panorama of the capital. Located in the heart of the city, on the Paseo de la Castellana, it was completely renovated in 2019 and its design and decoration are inspired by the world of Las Meninas de Velázquez and the Madrid of the Golden Age. Its echo runs through light spaces and light colors, with stress-free environments perfect for working meetings and to enjoy moments of relaxation and pleasure, also with its exclusive Regency Club. “From Madrid to the sky” is the motto that inspires many of its 169 rooms; of which 33 are suites overlooking the Paseo de la Castellana. The last floor has garden terraces and private Jacuzzis where you can enjoy evocative moments. To his gastronomic offer he has incorporated, Leña, the renowned group steakhouse Dani García, created to break stereotypes. [email protected]

Information about the menu. The proposed gastro-tour has had a selection of some of the best national products with a wide representation of the country's agricultural wealth and the hand of conscientious producers. Not in vain, the Minister of Agriculture, Fisheries and Food Luis Planas recently indicated that “Spain responds to the demand for greater environmental sustainability” and from the Ministry also add that “one of the best ways to know Spain is to eat”.

White wine Baroness San Bronte (Murcia), which proposes its legacy following the family wine tradition, elaborating a white wine of author, original and unique for its very atypical blend (currently there is no producer to make it) with the varieties of green grapes. www.baronesasanbronte.com Data sheet: Development: Naturally, without additives, sustainable; according to the quality of the classified strains and a collection of nocturnal vintage. Alcohol: 13.5o. Vineyards and land: rocky and limestone, altitude between 500 and 700 meters above sea level. Cata Panel: pale yellow, greenish, clean and bright. Nose: powerful with green apple notes, San Juan pear, white flowers with a citrus touch. Round and fruity palate. Health: Polifenols: 30 gr/l. antioxidant. Recognition: Technology and Innovation Award 2021. European Prize for Business Quality. Gold Medal to the Image.

 

Oil AOVE C.R.D.O. Sierra Mágina (Jaén). Made with 100% picual olive from October 2021. The region has 60,000 hectares of olive grove, an average production of 140,000 tons of olive oil and 32,000 tons of olive oil. There are 23 entities registered in the Regulatory Council, with 50 active brands. It consists of 15 municipal terms, where the olive grove in the slope is majority, with a more difficult collection of machining, but which means the livelihood and the brake to the depopulation of these olive-tree municipalities. www.sierramagina.org. Technical data: In the tasting: Moderate, balanced mooring and beaking. The acidity is less than 0.2 or the medium fruit is higher than 6. Organoleptic: fruity, intense green with notes of kettle, freshly cut herb, artichoke, green almond. High content in polyphenols, beneficial for health. Food Award from Spain (Ministry of Agriculture). Premio Mario Salinas del Consejo Oleícola Internacional, los Premios Expoliva y Jaén Selección.

Brenda Escrivá, goat's curd with ashes of the Garrotxa volcano (Olot, Girona). Craft elaboration from the traditional method. In these two goat rust cheeses, one with trumpet of death, and another with algae of the Ebro Delta, stand out the value of a unique creation where the artisan skill is perceived in all its traceability: with a lactic coagulation with less curd and more delicate and soft parts where the court, desolate, pressing, salty and maturation, are steps that define an original product. https://www.brendaescriva.com/ Tasting panel: The ash of the volcano in the cortex acts as a natural preservative as it was done from the Medievo. Flavor: In the algae, the salitre point is perceived; in the mushrooms, the aroma of the field. Both with a very particular and sustainable natural texture.

Corvina REX of AVRAMAR the largest fish producer in the Mediterranean that grows and distributes from the seas of Greece and Spain. Of excellent properties that, thanks to aquaculture, are enjoyed all year. www.corvinarex.com

Nutritional aspects: Phosphorus that, together with iron, calcium and magnesium, is one of the main minerals for the organism for its contribution to the formation of bones and teeth and also for its ability to increase our energy levels. Omega-3 fatty acids that reduce the risk of cardiovascular and neurodegenerative diseases. Potassium, for muscles, heart and kidney. Vitamin B3, transforms ingested foods into energy for the organism. Low in salt and rich in proteins, essential macronutrients for bone maintenance.

Ecobovis veal jar. In this small family ecological cattle ranch (Campos de Orgaz, Toledo) of 100% organic grass beef, sustainable CAAE Certificate and more than 300 hectares; agriculture is done through the direct sowing of its fields. To increase organic matter and improve soil structure, maximize water resources and minimize CO2 emissions to the atmosphere. https://ecobovis.es/ Food: without food or medicines, totally ecological and natural, based on pastures and outdoor fodder. More beta-carotene, vitamin A and E, omega-3 and more calcium. That prevents diabetes, strengthens the immune and cardiovascular system and offers an antioxidant and protective effect.

Maná Organic fish, Villarobledo (Albacete). Family business based on an agricultural economy for generations. They cultivate, collect, process and market a pistachio whose path runs through Feng Shui Art where colors and music are part of the journey to the table. www.pistachosmana.es Process: 48-hour drying, at temperature of 38o to preserve the wealth of essential fatty acids and ensure non-oxidation of polyunsaturated fatty acids. Properties: Regulates cholesterol and stress, combats obesity, guarantees eye health by Lutein and Zeaxanthin antioxidants. They have 10% fiber, ideal to help regulate intestinal transit. Rich in iron and potassium, highly recommended to control blood pressure. Nutrition: 30 grams, approx. 156 calories, 8 grams of hydrates, 3 fiber, 6 proteins, 12 fats ( 90% are healthy fats).

Tuber Melanosporum de Manjares de la tierraSarrion (Teruel). In 2003 Manjares de la Tierra was born, the first Aragon truffle conserver located in the region of Sarrión, considered the place of the world with the greatest production of Tuber melanos porumThe black winter truffle. The company exports to more than 20 countries and defines its business as being “ diamond drivers.” https://www.manjaresdelatierra.com/. From tradition and with cutting-edge technology, they work in the truffle in fresh, frozen, preserved and also produce truffled products. Tasting panel: Its color varies from brown to black according to the degree of ripening. This type is the most appreciated in kitchen with a delicate, penetrating and characteristic aroma. Its aromatic composition is complex, up to 50 aromatic components are detected, highlighting fruity notes such as strawberries or banana combined with olive, butter, leather, mushrooms, corn or caramel among others. Recognition: Award of Excellence for Innovation for Rural Women (Ministry of Agriculture, 2010). Pyme Award of the year Teruel in the Innovation and Digitalization category awarded by the Banco Santander and the Chamber of Commerce of Spain, 2020.

Christmas 2021 in Green Code: Sustainable Tables are the cuisine of the future, Hotel Hyatt Regency Hesperia

Christmas 2021 in Green Code: Sustainable Tables are the cuisine of the future, Hotel Hyatt Regency Hesperia

Hyatt Regency Hesperia Madrid has hosted a new edition of the “Healthy Gourmet Seasons”, a project promoted by journalist and writer Pilar Carrizosa that a

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2023-04-11

 

Christmas 2021 in Green Code: Sustainable Tables are the cuisine of the future, Hotel Hyatt Regency Hesperia
Christmas 2021 in Green Code: Sustainable Tables are the cuisine of the future, Hotel Hyatt Regency Hesperia

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