Malbec Day International Day of the great strain Argentina April 17. Categories www.winesofargentin

Prophetic picture of a meeting celebrating a prosperous land. Estancia La Primavera is located on the outskirts of Pueblo del Molino, in its 60 hectares Country Hotel has 7 rooms and is dabbling in wine production. Nearby runs the Futaleufu River and the beautiful landscapes of the Patagonian corner.
Lupines, these rods ranging from soft pink to deep purple highlighted in a landscape usually stripped. This plant, which appears in clusters of colorful flowers, was formerly called "beans wolves" because its seeds were rich in protein food of the poorest.
The white jackets and overalls children unify and hosts are confused with guests: Mavy Jaichenco, Soledad Nardelli, Paula Chiaradía, Gisele Reynoso, Gabriela Smit, Luciano Vazquez, Juan Gaffuri, Gustavo Lena, Joaquín Grimaldi, Borja Blazquez, Gustavo Rapetti, Martin and Sebastian Baquero Fredes.
Cooking classes passed kitchen kettle village all the Rural Society of Esquel. The opening was in the hands of the duo that formed Borja and Gustavo Blázquez porteño Lena Bella Italia; Juan Gaffuri followed them and Joaquín Grimaldi's Four Seasons. The second day opened cooks Llao Llao, Federico Dominguez Fontan kitchen kettle village and Ariel Perez (pictured dishes) and the closure did Soledad Nardelli and Luciano Vázquez de Chila.
Perez Fontan and the emblematic Restaurant of the Hotel Llao Llao marveled at their plates and explained some of the more complex techniques they use in your kitchen. The FEHGRA subsidiary Chubut was one of the key players in the development of Paladar Patagonia. The Federation, represented in this case by the figure of Carlos Scaglioni working on building networks between chefs and producers.
There differentiated products that managed to make the Patagonia brand itself, something like a seal of quality. The prestige of the pathogenic transcends the borders of the territory. The Sea salt, the prawns, sparkling wines, morels or pine mushrooms, lamb, trout, game meats and cherries, among many other products are the rich biodiversity of the region.
The products are in view, one must know how to recognize kitchen kettle village them. In flown the possibility is infinite variety of fungi appear in any grove and aromatic in these soils are wild plants that easily finds the trained eye of a chef willing. The gorse in bloom, with its bright yellow add to our plates giving color and flavor. kitchen kettle village
Soledad Nardelli and Luciano Vazquez de Chila played with the variety available. With trout made a cooking Mi-cuit: small pieces cooked at low temperature in flavored oil. They had a super cool dish with cherries, oranges to live, strawberries made with tomato pulp, and a selection of Patagonian herbs.
Tags: Borja Blazquez, Estancia la Primavera, Food Festival Chubut, Gabriela Smit, Gisele Reynoso, Lena Gustavo Gustavo Rapetti, Joaquín Grimaldi, Juan Gaffuri, Luciano Vazquez, Martin kitchen kettle village Baquero, Mavy Jaichenco, Paula Chiaradía, Rio Futaleufu, Sebastian Frias, Rural Society of Esquel, Soledad Nardelli
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