In the afternoon, at Plaza Parque, the four chefs divided the days to give cooking classes to a packed auditorium, as part of the numerous activities that took place between Friday and Sunday. The fair was set up in a 20,000 square meter open-air, wooded area. The gastronomic patio, very well decorated, had 30 stalls that were divided into theme stations: Fireworks, Fishing, Pizza, Pasta, Beer Trucks, Cafeteria, Pastry Shop and Vermouth Shop. There was so much demand that several stands ran out of stock during the day, having to produce at night for the next day.
There was also the producer fair with more than twenty local and regional entrepreneurs. There were various talks and cooking workshops on different topics: smoked meats, pastries, intensive cultivation of extra virgin olive oil and oenology, among others. All with high popular demand, especially with many men taking notes to later take the knowledge to their kitchens.
For the boys, a KIDS sector was offered, with games and entertainment, and each day closed with live recitals, which were given by Estelares, Cello from Zimbabwe and The Hitsmakers, as well as soloists from the region. On Sunday, in addition, the Living Way of the Cross was held again in Sauce Grande and the fifth edition of the International Writers’ Meeting was held, which had more than 120 face-to-face participants and 250 more virtually. A complete combo to enjoy, this Easter, in a family destination par excellence that, in recent years, was ranked among the five most chosen on the coast of Buenos Aires nationwide. In this long weekend, for example, there was 85% hotel and real estate occupancy.
“I didn’t know the city, nor the beaches, but they had told me a lot and, honestly, I was pleasantly surprised. Because of how big they are, how cute and because of the cleanliness I found. I was also able to visit the Sauce Grande Lagoon and the Mouth… All beautiful. I was able to come with my family and we spent two beautiful days”, commented Christophe, the chef born 57 years ago in Blois, France, and living for 30 years in the country, which he calls his place in the world. “I love these gastronomic fairs, because they promote the gastronomic development of the region. The challenge is to achieve a culinary identity in the area, using local products. Olive oil is produced in the area, there is fish, the clams are exquisite and many more things, because here the sea and the countryside come together… You have to convince the public to try new things, more stripped, new flavors and for this they are these fairs”, analyzed who showed his well-known mixture of charisma and black humor that amused those present while he cooked and gave culinary advice.
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At his side, Pamela Villar, a pastry chef herself, described the spa as “divine” and highlighted the value of these cooking festivals. “This is how the products of the area are spread, the people, the entrepreneurs, everyone is excited,” she assured. She highlighted the effort to make such a fair and praised it. “To be the first, it was very good. People attended a lot, were very attentive and treated us wonderfully. Now I want to go back but as a tourist”, she commented. Petersen already knew Monte. “I remember that I came a few summers, when I was 18 years old and I stayed in a house in Sauce Grande. That’s why I loved coming back and more to cook and leave some tips for people to take for their meals, ”she completed.
More than 15,000 people attended this culinary festival, a unique event in the southwestern region of Buenos Aires. “Monte Sabores is a bet on quality, destined to be installed in the annual tourist calendar, which continues with the winter holidays in July, then with the National Spring Festival in September, the Enduro -motocross- in October, the Fiesta de Collectivities in November and will reopen the summer season with the Beer Festival, at the beginning of December. We were missing such an event and we feel like we found it. It exceeded everyone’s expectations: organizers, public, entrepreneurs, producers and owners of food and beverage stalls”, analyzed Franco Gentilli, Secretary of Tourism.
It is clear that Mount Flavors it came to stay.
Source: Ambito
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