Logroño, (EFE).- The “Don’t eat my ear” snack from Meraki Gastrobar, from Nájera, has won the ‘Golden Apron’ of the XXI La Rioja Snack Contest, whose final was held this Saturday, endowed with with 1,700 euros and the “golden apron”.
The second prize, the Plant Apron, endowed with 1,000 euros, went to “Textured ‘eco’ pumpkins”, from Wine Fandango in Logroño; while the Bronze Apron, with 700 euros, has been for the “Canelón del Cidacos”, prepared by the restaurant Sopitas de Arnedo.
These have been the main results of the final of the contest held at the Palacio de Congresos Riojaforum in Logroño, in which attendees have been able to enjoy a live cooking show by the 10 finalists.
All of them have had to present their creations to a jury made up of Nacho Manzano, from Casa Marcial, in Asturias, with two Michelin stars, Carolina Sánchez and Iñaki Murua, with one star from Ikaro, from Logroño; ; Juan Carlos Ferrando, with a restaurant of the same name in the capital of La Rioja; and Abencio Millán, director of the Santo Domingo de la Calzada Hospitality School; all of them coordinated by the gourmet Mikel Zeberio.
After collecting his award, Enrique Fernández, representing Meraki Gastrobar, thanked the jury and the organization because “it means a lot for a small business like ours, which is just starting out, and this is a tremendous boost.”
The “Eco textured pumpkins” skewer is made with milk, white couverture, cocoa butter, organic pumpkin, cream, nutmeg, honey, cinnamon, egg, sugar, almonds, lemon and spices.
The ingredients of the “Cidacos Cannelloni” are: baby legs, tripe and fattening kid, onion, bacon, chorizo, Rioja joys, bay leaf, paprika, trotter broth, natural tomato, borage, Piquillo pepper and sourdough bread.
The “Traditional Skewer” mention, established in order to promote the presence of these creations in the contest and endowed with 500 euros, has been for the “60 minutejos” ear, from the bar La Oficina de Logroño, composed of: pig’s ear organic, EVOO, La Vera paprika, potato and salt flakes.