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    Américo Mejía to Hold a Conference on Merengue during Cultural Week in Miami.
    Fundación Sabores Dominicanos en el Taste Santo Domingo 2017

    Casa de Campo’s Flavors of the World Spain
    Santo Domingo, May 29, 2017

    Following a successful first edition based on the distinct flavors of Bogotá, Colombia “Flavors of the World” continues this June with four former students from the El Bulli restaurant so they can demonstrate their talents at the luxury Dominican resort, Casa de Campo.

    This gastronomic presentation highlights a series of restaurants with casual, gourmet and elegant options available at Casa de Campo, uniting internationally renowned chefs with the resort’s creative culinary team, led by Executive Chef Anthony Masas, in the making of unique culinary creations that entail flavors from different parts of the world and offer foodies the opportunity to mingle with world renowned talent.

    The next edition of ‘Flavors of the World’ will bring together four former chefs from El Bulli: Jorge Puerta, Pablo Pavón, and Antonio Romero, as well as Casa De Campo’s very own Anthony Masas. Located near Rosas, in Catalonia, Spain, El Bulli was a restaurant with three Michelin stars directed by chef Ferran Adrià.

    The small restaurant has been described as “the world’s most imaginative creator of quality cooking,” having produced some of the best chefs in the world, who, since the closing of the restaurant in 2011, have left to initiate their own acclaimed restaurants. After his time at El Bulli, chef Jorge Puerta worked at El Celler de Can Roca, which has three Michelin stars, prior to opening the SantoBokado restaurant in his native Venezuela; the Ecuadorian chef Pablo Pavón, after serving for four years as Chef de Partie at El Bulli, opened his own restaurant in Brazil called Soeta; finally, chef Antonio Romero. Following his experience at El Bulli, obtained positions at Maison Pic in France and Suculent in Barcelona, where he has led the kitchen for the past five years.

    The weekend’s gastronomic events will take place from June 16 to 18, and will include dinners with exclusive pairings during the evenings of Friday, June 16 and Saturday, June 17, followed by a casual brunch on Sunday, June 18.

    Food-loving travelers that wish to attend this unique event at the Casa de Campo can take advantage of a room reservation package that includes a two-night stay and daily breakfast for two people starting at USD$189 per person, each night. Independent reservations for the culinary events cost USD$165 per person.

    Fundación Sabores Dominicanos en el Taste Santo Domingo 2017











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