Gastronomic Ambassador, Martín Omar
Martín Omar was appointed Dominican Republic’s Gastronomic Ambassador at Madrid Fusión 2016, for being the first Dominican chef to participate on stage.
He was educated in Madrid, as disciple of Abraham García at the Viridiana Restaurant. He studied Tourism at the Delicias School of Tourism, in Madrid; Wine tasting at the IFE, at the wineries of George Breuer and at Ch. Berres in Germany, as well as Business Management at the Chamber of Commerce of Madrid. In 2011 he founded “El Colmado”, the first "Dominican haute cuisine" restaurant in Spain. He closed his project to go on board on a new stage as "Dominican Kitchener". Since 2011, he has been a guest chef at the Gastro Festival Madrid. He has had some of the most important venues in the gastronomic world, such as the Epcot Food and Wine Festival, in Disney World, Latin Food Fest, in San Diego CA., Mistura in Lima, Peru, Caracas, Berlin, Hamburg, Cologne, Munich, Frankfurt, Turin, Alba and New York.
Ratatuí of roasted eggplant with scallops
Although they exhibit different colors, the Caribbean and the Mediterranean have their similarities and one of them is the eggplant, which arrived to Europe in the Middle Ages through the Arab path, where was installed in these parts at home. Here we have a familiar recipe accompanied with scallops, which can be replaced by grilled shrimp, pickled sardines or the humble and handsome fried egg.
Cod cream over crispy casabe
How is it that Dominicans like salt cod so much? Probably because a usual way of eating for human being is by using memory. The same memory responsible for "mom's food is the best" is also responsible for certain products and recipes endure over the years.
Torrijas of dulce de leche and orange
The delicious sensation of this fantasy, which is normal among the natives of the tropics. Take advantage of the privileged climate of the island and enjoy the intense flavor of this delicacy.
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