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Wine and Food come together in a new edition of the Castellón es + Gastronomy Congress.
Professionals from the culinary production and the oenological field are once again summoned to attend this gastronomic meeting that celebrates its second edition this year, with a program of truly dynamic activities, to ensure that the success of its first call, is a guarantor of the consolidation of the exhibition, as an avant-garde meeting at the service of contemporary cuisine.
In the first edition of the Castellón gastronomy & wine congress, we saw how the product was almost the focus of all activities, putting it as the basis of the promotion action of the local hospitality industry, and at the same time a guarantor of quality and differentiation.
The focus has not deviated, but in this edition a cast of the best professionals in the kitchen, wine and restaurants, will participate by sharing their experiences and gastronomic arts through, tastings, presentations, showcookings and workshops , to offer attendees their particular vision of production and the future of the sector, the hospitality professional, and that of food production from a sustainable perspective.
Wine will also occupy a very important space within the planned activities, not in vain, the region is a very interesting producer in terms of the potential of its wines in the local and national panorama, being a newcomer in the mature market of oenology. , which gives it a great opportunity and capacity for growth.
The audiences on which the different activities will deal are framed within the activities of the:
- The producers
- La sala
- New cooks.
A triangle that will be the base of growth of the local culinary activity, and that on the part of those who form it, are willing to know and share, the experience of the personalities that will participate in the sample.
Who and what will we be able to see in Congress?
From February 22 to 23, at the headquarters of the Castellón Tourist Center (Cdt) The activities of the congress will be carried out and on the last day of the 24th the entire program will be moved to the classrooms of the gas, at Campus of Gastronomy and Culinary Management of the Mediterranean of the Cardenal Herrera University where your assembly hall will receive all the formative pairing of the speakers.
Starting everything from the product and valuing the proximity and proximity as a differentiator of the local culinary creation, we can see as the first swords of the national culinary scene as Mario Sandoval from Coque de Madrid, Sergio Bastard from La Casona del Judío de Santander, Diego Gallegos de Sollo in Fuengirola or Miguel Ángel de la Cruz from La Botica de Matapozuelos They will tell us about the steps they have followed to see the sea, the rivers or the land, as the best allies to be able to enjoy creating and at the same time maintaining the natural ecosystem, promoting balance and biodiversity.
Juno will also be attended by renowned local chefs such as Raúl Resino, Miguel Barrera, or the television and winner of the Top Chef program, Begoña Rodrigo de la Salita from Valencia, as well as sommeliers, winemakers and room managers of the main restaurants in the country.
Unfortunately at this point and barely seven days until its celebration, there are no places left to attend the event, and surely the quality of the designed program and the outstanding participation and dissemination of the Castellón City Council Tourism Department They have helped fill the capacity in two weeks.
A good sign for future editions to plan the capacity, the facilities, and surely the number of speakers will increase, as a result of the good work started just two years ago.