Adeje Town Hall’s department of economic development and employment, held the first national ‘Vieja and Traditional Fishing’ competition on Wednesday, 6 November. The event, organised by the Canary Islands Association of Chefs and Pastry Chefs (ACYRE), formed part of the ‘2nd Gastroforum on Sustainable Proteins,’ taking place yesterday and today as part of this year’s DEGUSTA.ME.
First place went to Tenerife native Ronny Reina, who presented his dish of ‘Vieja with pea and Espelette pepper spheres.’ The second prize was awarded to Antonio Luis Falcón from Extremadura, while Gran Canaria’s Jaime Palmar took third place. The six chefs selected from across Spain were judged by a panel of seven food industry professionals and journalists. Three members assessed the preparation process, while the remaining four focused on tasting the dishes, which aimed to highlight the flavour of this local fish.
Adeje councillor for economic Mercedes Vargas Delgado, commented that “Adeje has once again positioned itself at the centre of initiatives that highlight Tenerife’s local products on a national level, establishing itself as a model municipality thanks to its gastronomic sector.”
Also attending the event were the head of commerce for the Tenerife Cabildo, Krysten Martín; Adeje employment councillor Alberto Álvarez Jiménez; and the President of ACYRE Canarias, Pablo Pastor.
Councillor Alberto Álvarez Jiménez, praised “the commitment and dedication of those who participated in this inaugural edition, which will serve as a starting point for future events that strengthen the link between gastronomy and culture in the Canary Islands.”
Held at the Costa Adeje Centre for Tourism Development (CDTCA), each chef was free to prepare the fish in their own unique style, showcasing their creativity and culinary skills. During the event, there was also a presentation on sustainable local fishing and the importance of vieja in Tenerife’s cuisine, delivered by Agustín Espinosa, from the Tenerife Cabildo’s Livestock and Fisheries Department, Victor Díaz, Senior Officer of the Candelaria Fishermen’s Guild, and chef Lucas Maes.
Second Gastroforum on Alternative Proteins
This culinary event took place within the framework of the ‘Second Gastroforum on Alternative Proteins,’ a two-day event as part of the 15th Adeje ‘Degústame’ programme, which highlighted the importance of plant-based proteins. On the first day, various talks were held on topics including sustainable Tenerife cacao and chocolate, sustainability in hospitality and gastronomy, avocados, truffles, and amaranth, concluding with a wine tasting and pairing workshop featuring local potatoes.
