Discover MarketPlace 2019 closes with a gastronomic festival
The culinary feast, which had as its setting the beach area of the Sunscape Hotel Puerto Plata Resort & Spa, had the integration of the chefs of the majority of hotels participating in the fair, who presented their proposals for hot and cold dishes, highlighting in his creations ingredients and elements of the region.
Jorge Arribe, general manager of Sunscape Puerto Plata Resort & Spa, in his capacity as host of the hotel, when addressing a few words of welcome, valued the positive impact of Saborea Puerto Plata, qualifying it as an ideal setting to expose the gastronomic attributes of the area, which represents a key asset within the tourist offer that is offered to visitors.
In this installment, the A&B departments of Sunscape Puerto Plata, Be Live Collection Marien, Iberostar, V Heavens, VH Atmosphere, Gran Ventana, Colonial House, Senator Playa Bachata, Emotions by Hodelpa, Ahmsa Marina, Blue JackTar and Ocean World All permeated the distinctive characteristics of their flavors, combining the best of the country, the area and international cuisine.
Among the dishes that were presented are: MCS Roasted Cod Loin, in squash and mofongo flakes, with cassava emulsion, banana nest filled with coconut flavored crab, goat stew with piquillo pepper, tropical pork rib in My grandmother’s pride guava sauce, mofongo stuffed with old goat’s clothes from the corral in coconut and beet sauce and crispy sweet potato, orange duck on mashed yautia, wild birds coconut surprised, quipes stuffed with goat with mojo de chili peppers, palm heart canoe; Tender heart of palm stuffed with cod, confit sprinkled with quail egg mimosa, thousand leaf of pork in pulp with onion from Cabral onions, Riqui Taki del Atlántico, goat catibias, fresh fish ceviche with mango, wild guinea stuffed with ripe banana and cajuil seed with forest fruits sauce, Creole Guinea Chambre with Coconut Gandules, Roasted Cod Loin MCS, in pumpkin and mofongo flakes, with cassava emulsion, among other dishes.
While in the sweet proposals they included: Dulce de tayota, Creole apple tartlet with strawberry glaze Coconut cake with lemon-style Mama Tingó prepared with coconut and lemon juice, cassava and coconut flan, canned with scented oranges with cocoa White, Chinola evenings; fake sugar bonsai with chinola fruit, Dominican rum drunk with tender coconut and flamed meringue, soursop and pitajaya mousse with crunchy Moca cocoa, Grapefruit Crystal with Camú, cream cheese with passion fruit and chocolate pepper sauce From jamaica.
Data of interest
The board of directors of the Tourism Cluster of Puerto Plata, took advantage of the framework of holding Saborea Puerto Plata to deliver recognition to Jakaira Cid, past executive director of the institution, for her contributions and work initiatives developed during her administration.
The musical proposal of the night was led by Frank Green and Tomorrow at Die ’, a group that offered a show that delighted the guests. There was also Dj Emil Román placing a varied selection of successes.
“Savor Puerto Plata” was part of the program of activities of the eighth version of the Discover Puerto Plata MarketPlace fair, which was held at the Puerto Plata Convention Center, of the Blue JackTar hotel in Playa Dorada, from September 18 to 20.
