Moraira to host XIII Gourmet Race in October with 32 boats and sea bass as star ingredient
Moraira Nautical Club has announced details of the new edition of its gastronomic regatta, which will bring together 32 vessels on 2 and 3 October in Teulada-Moraira, with a waiting list for those wishing to take part.
The nautical organisation has unveiled the programme for this event combining sailing and cuisine, in which crew members will prepare dishes on board using sea bass as the central ingredient. The event, which now has thirteen years of history, has the backing of Teulada-Moraira Town Council and a broad group of sponsors, including Visauto.
The culinary creations will be judged by a panel of fourteen gastronomy specialists, headed by Alberto Ferruz, chef of restaurant BonAmb. The presentation event was attended by Andrés Rivero, Tomás Solano, Juan Moll, Verónica Martínez, Raúl Llobell and Juan Vicente Oller.
Two days of activity
On Friday 2 October the presentation of participating teams will take place, together with a skippers' meeting and a welcome cocktail. The following day, Saturday 3, the sailing competition will begin at 09:30 with the so-called Dock Out Show.
On land, the tasting stands will open their doors at 12:30, half an hour before chef Nazario Cano offers a live demonstration. The day will be completed with a raffle of prizes among those attending, the presentation of trophies to the winners and the so-called Tardeo Gourmet Race. During the event, the recipe book "Sabors de Moraira" will also be presented, a work produced by the Grup d'Estudis Morairers.
Gastronomy, sea and territory
Verónica Martínez explained that the event aims to "bring together gastronomy, the sea, tourist promotion and local products, becoming a showcase to display the identity and flavours of the area and contribute to the projection of Teulada-Moraira". Along the same lines, Raúl Llobell stressed that the purpose of the initiative is to "promote the municipality and bring together gastronomy and sport at the same event".
