This event marks the beginning of a series of gastronomic actions that will have a specific format: ‘Donaire in Progress’
Under the name ‘Wine in Progress’, the Donaire Restaurant is organizing an event on 11TH August that promises to leave a lasting impression on the memory of those attending. Through a special collaboration with Ocampo, the restaurant is hosting a day dedicated to wine and gastronomy lovers, with the participation of winemaker Jonatan García.
“Wine in Progress” will be a day dedicated to exploring and enjoying wine, highlighting the excellence of Ocampo’s white and red wines. Paula Rojas, sommelier at Restaurant Donaire, together with Jonatan, will combine their knowledge and experience to offer a unique pairing experience through an interactive session where Jonatan will share his vision of the winemaking process.
In the first part of the day, Jonatan will present four Ocampo wine references: two whites and two reds. The white wines are Ocampo Vidueño, made with four varieties (marmajuelo, malvasía volcánica, albillo criollo and listán blanco), and Ocampo 100% Listán Blanco. The red wines are Ocampo 100% Listán Negro and Ocampo 100% Vijariego Negro. “Ocampo wines are made with long aging, in wood, for approximately one year and with organic farming. We seek the most respectful production possible so as not to interfere with both the variety and the soils that are in the Tacoronte-Acentejo Designation of Origin,” explains Jonatan García.
Jonatan also highlights the importance of the commitment to events such as ‘Wine in Progress’ at the Donaire Restaurant. “It is crucial that restaurants and all gastronomic establishments realise the importance of wine. It is the perfect accompaniment to the dishes that are prepared and constitutes a large part of the turnover and the profit margin obtained by the restaurant industry in general.”
For Paula Rojas, “this event marks the beginning of a new stage in the gastronomic offering of the Donaire Restaurant. ‘Wine in Progress’ not only celebrates the quality of wine, but also highlights the art of combining flavours, textures and aromas in a way that highlights the best qualities of both the wines and the dishes prepared by our team.”
The event will also feature a selection of dishes and snacks prepared for the occasion by Jesús Camacho, chef of the Donaire Restaurant. From appetizers to innovative main courses, attendees will be able to enjoy the fusion of wine and Donaire gastronomy.
This event marks the beginning of a series of gastronomic events that will have a specific format: ‘Donaire in Progress’, seeking to explore, learn and innovate in the dining room and kitchen alongside the most relevant professionals in each sector. “A format is born that will be periodic over time and this is only the first chapter, Opus 1,” highlights Paula Rojas.
Donaire has recently been awarded a recommendation by the MICHELIN Guide and the Repsol Guide, and continues its commitment to innovation, exceeding expectations in the culinary scene of the Canary Islands.
