Portal de Murcia
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This morning took place the realization of beneficial menu on Jesus Forsaken Foundation of Murcia, organized by the food company and sponsor of the Degree in Gastronomy of the Catholic University of Murcia, Fripozo.
Lunch is served from 12:30 at two different points of Murcia which premises of Jesus Forsaken, one in the Foundation in the road to Santa Catalina and the other in the social room of Murcia.
The menu has fed more than 400 people, has had products of the organizing company, and has been conducted by some of the finest chefs in the region of Murcia, accompanied by teachers and students of the Degree in Gastronomy UCAM.
In addition, the group of students who participated in Grade the beneficial menu, have also helped the volunteers to perform other gastronomic activities for meals and Christmas dinners will be offered at the Jesus Forsaken Foundation in the coming days.
The menu was composed by a bag of shrimp appetizer and Cajun chicken strips, followed by a Caesar type salad with chicken and cheese crocantis with artichokes on a bed of ratatouille.
The highlight was mellow beef in sauce with peas, carrots and sour potato, dessert and have created a symphony of chocolates.
Among the chefs who prepared the menu have been Thomas Ecija, chef and owner of Restaurant El Albero (Ceuta);
Freddy Salmeron, chef of the Hotel Nelva;
July Velandrino, participant TopChef 3;
Sergio Martinez, chef Keki Tapería;
David Muñoz's Restaurant
Dawn;
Marian Thomas, chef and culinary consultant Fripozo Sebastian Lopez Rodriguez of Foodsion & Passion, and Juan Antonio García, chef of the restaurant at Hotel El Churra.
In preparing the dessert was responsible master chocolatier Tino Helguera;
the baker Juan Antonio Serrano, Serrano Confectionery owner and chef of the Degree in Gastronomy Pablo Gomez.
Source: UCAM
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