The senses give us the possibility of travelling to places. This is what happened at Ronda, where the guests of the event of the prestigious brand Aston Martin, enjoyed the most intense arabic flavours as well as discovering the wonderful winery “Finca Descalzos Viejos” in a dinner to remember.
Flavours, smells and colours merged to captivate the pure essence of the north of Africa at the moroccan meal we catered at “Casa del Gigante“, venue from the 15th century at Ronda.
First we served the appetizers: Falafel with sour cream, Mini Lamb pastela, Petite Hummus Verrine with a cinnamon crunch, Mini assorted Briouats with spinach, prunes and pine nuts and ox. Everything served in Moroccan style plates and mini glass plates.
The main menu started with an Harissa cream, served in a mini porcelain soup bowl and assorted moroccan salads: cucumber with yogurt and mint, lentils, fatush. Afterwards lettuce with Tabule and vine leaves filled with rice and meat, Moroccan style chicken with cous cous and vegetables, caramelized onions with prunes, cinnamon in a terracota tagine.
The moroccan desserts were also a must in this event. The pastry team made something special to match the event. The “Orange blossom transparencies” with bitter orange marmalade, white chocolate crunch, sacher cake, an orange babarois and orange blossom macarons stood out..
The moroccan tea was also part of this gastronomic festival the guests enjoyed in Malaga.
Ronda hosted more than 150 international journalists that had the opportunity to live unforgettable experiences during the few weeks that Aston Martin has the events organised by the agency CuldeSac from Valencia.
One of those experiences was a private dinner at the winery “Finca Los Descalzos” (Ronda) where the guests could admire some of the most exclusive cars from the known brand. The Goyo Catering team also had the pleasure of serving this event were the appetizers were Mini vegetable Spring rolls with Soy sauce and Mini cones filled with fried Malaga fish amongst others.
To follow, they tasted Gazpachos, different Foie creations, Vegetable Crudites, Avocado tartar, quail egg with balsamic.
As main dish guests could choose amongst Lamb with a Dijon mustard crunch or Vegetable wok with Tofu and Vermicelli as the vegetarian option.
The desserts: Passion fruit creme brule, mini chocolate crunch and mini raspberry sorbet – served as the final touch to various days of work and gastronomic enjoyment at Ronda.
Two Hearts – One Soul
Here you have a video that sums up the event “Two Hearts – One Soul”, celebrated in 2011 at Ronda.