Gastronomic Binissaida: the local product as the protagonist
Sant Joan de Binissaida and Ses Forquilles Group organize the 2nd “Binissaida Gastronómica” event on May 7, 2022, an day focused on the promotion of the product and the km 0 cuisine and the external projection of the Menorca brand linked to the sustainability values.
For this second edition, "Binissaida Gastronómica" has the collaboration of Jordi Vilà, chef of the alkimia and alkostat restaurants and winner of the 2021 National Gastronomy Award. Vilà delves into the past, present and future of Catalan cuisine, in an exploration of the limits of our gastronomy, from the center to its margins, which, starting from tradition, also opens up to the most radical contemporaneity.
The friendship between Jordi Vilà and Oriol Castell, from Ses Forquilles Group, is one of the links of these II Day on Cuisine and Products of Menorca, which will be present in the gastronomic proposal through elements such as the organic oil that is made in the Sant Joan de Binissaida estate, where the event will take place.
This edition of "Binissaida Gastronómica" also serves to celebrate the European Region of Gastronomy, a title that Menorca has worked on for years with a commitment to promoting local produce, recovering the island's culinary tradition and developing, during recent decades, of high-level restaurant establishments throughout the Menorcan territory.
A window to the Mediterranean
As proposed in the first edition of the Conference on Cuisine and Products of Menorca, Vilà's approach will be in a double format. On the one hand, with a Talk-Vermouth "The tradition of seafood cuisine: the suquet", around the use of the local product of the Mediterranean Sea and the possibilities it offers to reinvent a traditional recipe such as the suquet to update it with innovation of haute cuisine. On the other hand, bringing closer the twinning between Catalan and Menorcan cuisine with an elaboration, the suquet, which is a classic traditional fisherman's dish. Oriol Castells, co-owner of the Ses Forquilles group, will make a brief introduction to this link that is the product of the Mediterranean Sea and that is represented, in a very similar way, both in Catalan and Menorcan cuisine. To round off these days, two services will be held with the gastronomic proposal that Vilà will prepare in a lunch and dinnet menu, on May 7.
