Date: 28 Oct 2015
Cat: Kitchen workshop

Unforgettable the II Cooking Workshop of the Penya Gastronòmica Barça with the great chef and also member of our Penya Carles Gaig.

Exceptional menu cooked in the Tecnoculinaria Room of CETT School with 5 teams, 3 members of PGB within each team; with the help of young students of this school.

The menu has consisted on 6 very tasty courses,one of them it is a dessert.

Oyster,pickle and cauliflower; Riojana potatoes; ‘Ceps’ mushroom cannellone; Squid fish with onion and chickpeas; Fried Cow Sirloin with his fat and Curd with strawberry compote.

Excellent interaction among all the members, fantastic atmosphere and very good friendship with this master class where all the members have cooked and eaten the whole menu.

Very good suggestions with all type of details from Carles Gaig which the supporters of Barça will use home surely.

To have the best inspiration the members have cooked meanwhile they could drink the more gastronomic beer ‘Inèdit’ by DAMM and also good wine from Bodega Iniesta, the ‘Corazón Loco’ white wine and ‘Hechicero’ red wine.

Ending the Cooking Workshop,the President of Penya Gastronòmica Barça Pere Duran said thanks lovingly to Carles Gaig for his cooperation, also to CETT School and the members of Penya Gastronòmica Barça.

The President Pere Duran has delivered to Carles Gaig the chef apron of thePenya Gastronòmica Barça.

Visca el Barça and Gastronomy!


(Herebelow you can see two videos of Carles Gaig during the Cooking Workshop).