On May 21 at 14:00 p.m. there will be a solidarity meal organized by AEHTMA (Marina Alta Hospitality and Tourism Business Association) in which renowned chefs from the region will participate and which will aim to raise funds for a sensory stimulation project. for the Regional CEE Raquel Payà.
Attending this Monday's press conference were Reme Cerdá, general secretary at AEHTMA; Miquel Ivars, director of the special education center, and the cooks who will participate in the solidarity work. Everyone has shown their enthusiasm for the initiative.
«This project arose from the collaboration with the Raquel Payà school. We had made a liquid menu for those who had gastric balloon and I left there crying when a father told me that this was the first time in ten years that his daughter was going to eat... That feeling of wanting to do more remained and this initiative came out. » explains Carlos García, the chef who came up with solidarity food.
The general secretary at AEHTMA explained that among the volunteers are Carlos García from the D'excaro restaurant; Bati Bordes from El Marino; Carolina Álvarez by Quique Dacosta; Federico Guajardo from El Carreter; Ferran Giró de Arrels; José Manuel López from Peix & Brases, and Mássimo Arienti from Nómada. All of them will contribute a dish to the tasting menu. Additionally, Alicia Rodríguez, from Alicia's oven, will provide the bread and some sweets.
Among the dishes that can be tasted at this solidarity meal there will be a marinated mullet with a carrot and orange quenelle and ceviche with passion fruit; vietello tonnato (meat); creamy duck rice with seasonal vegetables and a bonbon; fish suquet; dried octopus with leek, and to finish a creamy dessert with carob bark, Mediterranean pine and mushrooms.
Miquel Ivars thanked the initiative and explained that the proceeds will be used to equip the center with a Snoezelen room, which is characterized by having objects, such as water columns with vibrations and colors, which stimulate the students' senses.
Cerdá has mentioned that the menu will cost 60 euros and the meal will take place at CdT Dénia (Falutx street, sn). It is expected to raise around 6.000 euros, since the space has capacity for 100 diners, although there will also be zero line. In addition, he has announced that along with the work of the cooks, there will also be students from CdT, FP and those from Raquel Payà.
For those who wish to attend, tickets can be reserved at AEHTMA (Pg. del Saladar, 58, 1ºE, 03700 Dénia) or through the phone.
