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Dominican Food is Guest of Honor in Paris<\/STRONG><\/P> T<\/SPAN><\/SPAN>he diversity of Dominican food, its tropical flavors and smells, made an impressive name for itself during the five days it held the Guest of Honor spot bestowed upon it by the United Nations Educational, Scientific and Cultural Organization (UNSECO) at its Paris headquarters where Dominican Gastronomy Week was held. <\/P> Dominican cooking derives from a mixture of Indigenous, African, Asian and European influences. This art evolved over time, adapting to modern conventions while still conserving its traditional dishes. <\/P> Six famous Dominican chefs made sure that all international visitors tasted their exquisite offerings. The chefs included Esperanza Lithgow, Titular Chef with the Ministry of Tourism (SECTUR); Carol Patricia Castillo Adams, Carlos Est\u00e9vez, Leandro D\u00edaz, Gregorio Mart\u00ednez and Ariel Pe\u00f1alva, all members of the of the Association of Dominican Chefs (ADOCHEF) and Jean Michel Defer, head chef at the UNESCO restaurant, according the SECTUR\u00b4s Office of Press and Communication<\/B><\/I>. Organization of this activity was carried out under the auspices of the Dominican Tourism Promotion Office (OPT) in France, jointly with the Dominican delegation to UNESCO and the Dominican Embassy in France with the goal of promoting one of the main elements of Dominican heritage: its delicious food. Those present at the activity included the Dominican Ambassador to UNESCO, Laura Faxas; the President of the National Association of Hotels and Restaurants (ASONAHORES), Haydee Kuret de Rainieri; the Director of the OPT in France, Mercedes Castillo; the Deputy General Director of Culture for UNESCO, Francois Riviere; Isabel V\u00e1squez, Director of Promotion for SECTUR and Rossanna Figueroa, Director of Press and Communications for SECTUR, among others. The OPT in France handed out hundreds of promotional bags containing straw hats, maps of the DR, guidebooks for main tourist spots, music videos and tourism photos as well as pens and mouse pads. Throughout the gala event at the UNESCO Dominican Gastronomy night, chefs treated the palates of visitors with such delights as Chicharr\u00f3n Chicken, Mofongo, Caribbean Ceviche, Tropical Rolls, Chicken Cakes, Yucca Crockets with melted Cheddar Cheese and a mango dessert called Ban\u00ed. Dominican cooking derives from a mixture of Indigenous, African, Asian and European influences. This art evolved over time, adapting to modern conventions while still conserving its traditional dishes. Dominican chefs displayed their knowledge and gastronomical identity with great color, flavor, pride and passion. Dominican chefs with the head chef of the UNESCO restaurant, Jean Michel Defer serving the food they prepared<\/I> Guests at the Gala Night with promotional products from the Dominican Republic<\/I> Chefs preparing the Ban\u00ed dessert<\/I> Mercedes Castillo and Esperanza Lithgow with the rest of the chefs who participated in UNESCO\u00b4s Dominican Gastronomy Week<\/I> <\/P> Dominican Food is Guest of Honor in Paris The diversity of Dominican food, its tropical flavors and smells, made an impressive name for itself during the five days it held the Guest of Honor spot bestowed upon it by the United Nations Educational, Scientific and Cultural Organization (UNSECO) at its Paris headquarters where Dominican Gastronomy … Continue reading “Dominican Food is Guest of Honor in Paris”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-3385","post","type-post","status-publish","format-standard","hentry","category-noticias"],"_links":{"self":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts\/3385"}],"collection":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/comments?post=3385"}],"version-history":[{"count":0,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/posts\/3385\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/media?parent=3385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/categories?post=3385"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dominicanaonline.org\/en\/wp-json\/wp\/v2\/tags?post=3385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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The Ban\u00ed was prepared by Chef Ariel Pe\u00f1alva of ADOCHEF, who explained that the delicacy is made with five textures of mango such as cream of mango and chinola fruit, mango jelly, spongy mango cookies, mango caviar and crunchy mango.
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\n![\"Mercedes](\"\/Portal\/noticias\/gastro_dominicana4_500.jpg\")
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\nDate of Publication: September 21, 2009<\/EM><\/TD><\/TR><\/TBODY><\/TABLE><\/p>","protected":false},"excerpt":{"rendered":"