{"id":353516,"date":"2019-08-08T00:00:00","date_gmt":"2019-08-08T04:00:00","guid":{"rendered":"https:\/\/casadecampoliving.com\/casa-de-campo-se-llena-de-hogueras-en-fire-la-tercera-cita-flavors-del-2019\/"},"modified":"2022-11-10T10:32:33","modified_gmt":"2022-11-10T14:32:33","slug":"casa-de-campo-se-llena-de-hogueras-en-fire-la-tercera-cita-flavors-del-2019","status":"publish","type":"post","link":"https:\/\/casadecampoliving.com\/es\/casa-de-campo-se-llena-de-hogueras-en-fire-la-tercera-cita-flavors-del-2019\/","title":{"rendered":"Casa de Campo se llena de hogueras en Fire, la tercera cita Flavors del 2019"},"content":{"rendered":"El pasado 2 y 3 de Agosto disciplinas tan complejas como la primatolog\u00eda, la prehistoria o la antropolog\u00eda se vistieron de alta cocina en Casa de Campo Resort & Villas. En esta ocasi\u00f3n el reto consisti\u00f3 en crear un men\u00fa del m\u00e1s alto contenido gastron\u00f3mico con tan solo una hoguera. A base de ahumados, cocciones a la llama, a la brasa o al rescoldo, se sirvieron dos cenas memorables, de aut\u00e9ntico \u201cfine dinning\u201d que levantaron la ovaci\u00f3n de los asistentes.\n\n\n\nEl concepto de Fire se bas\u00f3 en las teor\u00edas evolucionistas que establecen c\u00f3mo la habilidad del Homo Erectus para gestionar el fuego, hace 400 mil a\u00f1os, fue un punto de inflexi\u00f3n en la historia de la humanidad. Numerosos estudios apuntan que al cocinar se volvieron los alimentos m\u00e1s digeribles, por lo que el cuerpo necesit\u00f3 menos energ\u00eda para procesarlos. Este ahorro produjo el excedente necesario para el desarrollo cerebral. Del mismo modo al no ser precisa tanta fuerza en el acto de masticaci\u00f3n, se redujo la mand\u00edbula y el conjunto de m\u00fasculos que la rodea, favoreciendo el crecimiento craneal y el aumento de las capacidades intelectuales. En otras palabras, la cocina hizo al hombre un ser inteligente.\n\nSi la inspiraci\u00f3n fue de altos vuelos, la puesta en escena result\u00f3 de lo m\u00e1s teatral. Un camino plagado de antorchas condujo a los comensales a una instalaci\u00f3n repleta de fuego que daba la bienvenida. Estructuras de bamb\u00fa realizadas ex profeso albergaban pi\u00f1as ahum\u00e1ndose, pulpos coci\u00e9ndose al espet\u00f3n, cochinillos as\u00e1ndose en la cruz, langostas sobre diferentes tipos de parrillas o chinolas reposando al calor de las ascuas. La atm\u00f3sfera id\u00f3nea para unas veladas donde la magia y el poder del fuego cobraron su m\u00e1ximo esplendor.\n\n\n\nEl ambiente del restaurante no se qued\u00f3 atr\u00e1s y las impecables mesas vestidas de lino contrastaban con las numerosas piras y enrejados donde se cocinaban -con diferentes t\u00e9cnicas- todo tipo de viandas, frutas y vegetales. Los lanzafuegos, malabares con pirotecnia y platos que humeaban sobre la mesa terminaron de crear ese entorno \u00fanico, tan caracter\u00edstico de los Flavors.\n\nEste marco sensorial sirvi\u00f3 a Anthony Masas, el Director Culinario de Casa de Campo, para presentar un men\u00fa tan inusual como delicioso. Estructurado en ocho tiempos, y observando las diferentes alturas de una fogata, el coco asado tom\u00f3 forma de helado, la yuca de carb\u00f3n o la cebolla se convirti\u00f3 en un delicioso pur\u00e9 ahumado. Platos como el Ceviche Negro de Vieiras, el Bot\u00f3n de Perdiz con Cipollini a la Brasa y Buen Pan o la Paleta L\u00edquida de Gu\u00e1yiga y Pl\u00e1tano Maduro Asado dieron muestra de la destreza, creatividad y sensibilidad de un chef capaz de afrontar con \u00e9xito cualquier desaf\u00edo.\n\n\n\nEn definitiva, con Fire la cuesti\u00f3n de ese antepasado hom\u00ednido haciendo alta cocina fue resuelta con un derroche de imaginaci\u00f3n, recursos, investigaci\u00f3n, esfuerzo y talento. Una experiencia gastron\u00f3mica ins\u00f3lita y excepcional, al estilo de los Flavors by Casa de Campo. Fire fue posible gracias a Mastercard y al fant\u00e1stico maridaje propuesto por Casa Brugal.\n
Pr\u00f3ximo Flavors by Casa de Campo<\/strong>\n\nDon\u00b4t waste (4 y 5 de Octubre 2019)<\/strong> afronta el aprovechamiento integral de los alimentos como acto de respeto y conexi\u00f3n con la naturaleza. Una cena en la que realizaremos Alta Cocina sin desperdicios.<\/blockquote>\nDebajo una galeria de fotos tomadas por Mairobi Herrera durante las cenas de Flavors by Casa de Campo Fire:\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
El pasado 2 y 3 de Agosto disciplinas tan complejas como la primatolog\u00eda, la prehistoria o la antropolog\u00eda se vistieron de alta cocina en Casa de Campo Resort & Villas. En esta ocasi\u00f3n el reto consisti\u00f3 en crear un men\u00fa del m\u00e1s alto contenido gastron\u00f3mico con tan solo una hoguera. A base de ahumados, cocciones […]<\/p>\n","protected":false},"author":36675,"featured_media":306365,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","_newspack_byline_active":false,"_newspack_byline":"","newspack_content_restriction_is_exempt":false,"newspack_featured_image_position":"","newspack_post_subtitle":"","newspack_article_summary_title":"Overview:","newspack_article_summary":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"categories":[26820,2520,2521,2522,14629,14631,14625,26822],"tags":[12718,23815,2731,3512,9917,14736,20275,23931,11026],"newspack_spnsrs_tax":[],"class_list":["post-353516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casa-de-campo-resort","category-restaurantes-es","category-republica-dominicana-2","category-eventos-es","category-comidas-bebidas","category-estilo-de-vida","category-noticias-locales","category-resort-casa-de-campo","tag-anthony-masas","tag-casa-de-campo-es-17","tag-cena","tag-chef","tag-evento","tag-featured-topview-es","tag-fire","tag-flavors-by-casa-de-campo","tag-gastronomia","entry"],"yoast_head":"\n
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![\"\"](\"https:\/\/i0.wp.com\/casadecampoliving.com\/wp-content\/uploads\/2022\/10\/Alvin-Martinez-Anna-Margarita-Soto-Nicolas-Martinez-copy.jpg?resize=1000%2C667&ssl=1\")
\n\nEl concepto de Fire se bas\u00f3 en las teor\u00edas evolucionistas que establecen c\u00f3mo la habilidad del Homo Erectus para gestionar el fuego, hace 400 mil a\u00f1os, fue un punto de inflexi\u00f3n en la historia de la humanidad. Numerosos estudios apuntan que al cocinar se volvieron los alimentos m\u00e1s digeribles, por lo que el cuerpo necesit\u00f3 menos energ\u00eda para procesarlos. Este ahorro produjo el excedente necesario para el desarrollo cerebral. Del mismo modo al no ser precisa tanta fuerza en el acto de masticaci\u00f3n, se redujo la mand\u00edbula y el conjunto de m\u00fasculos que la rodea, favoreciendo el crecimiento craneal y el aumento de las capacidades intelectuales. En otras palabras, la cocina hizo al hombre un ser inteligente.\n\nSi la inspiraci\u00f3n fue de altos vuelos, la puesta en escena result\u00f3 de lo m\u00e1s teatral. Un camino plagado de antorchas condujo a los comensales a una instalaci\u00f3n repleta de fuego que daba la bienvenida. Estructuras de bamb\u00fa realizadas ex profeso albergaban pi\u00f1as ahum\u00e1ndose, pulpos coci\u00e9ndose al espet\u00f3n, cochinillos as\u00e1ndose en la cruz, langostas sobre diferentes tipos de parrillas o chinolas reposando al calor de las ascuas. La atm\u00f3sfera id\u00f3nea para unas veladas donde la magia y el poder del fuego cobraron su m\u00e1ximo esplendor.\n\n![\"\"](\"https:\/\/i0.wp.com\/casadecampoliving.com\/wp-content\/uploads\/2022\/10\/Aldo-Cruz-Juan-Villegas-Jesus-Guillen-Anthony-Masas-Juan-Pen%CC%83a-Marlon-Mendoza.jpg?resize=1000%2C667&ssl=1\")
\n\nEl ambiente del restaurante no se qued\u00f3 atr\u00e1s y las impecables mesas vestidas de lino contrastaban con las numerosas piras y enrejados donde se cocinaban -con diferentes t\u00e9cnicas- todo tipo de viandas, frutas y vegetales. Los lanzafuegos, malabares con pirotecnia y platos que humeaban sobre la mesa terminaron de crear ese entorno \u00fanico, tan caracter\u00edstico de los Flavors.\n\nEste marco sensorial sirvi\u00f3 a Anthony Masas, el Director Culinario de Casa de Campo, para presentar un men\u00fa tan inusual como delicioso. Estructurado en ocho tiempos, y observando las diferentes alturas de una fogata, el coco asado tom\u00f3 forma de helado, la yuca de carb\u00f3n o la cebolla se convirti\u00f3 en un delicioso pur\u00e9 ahumado. Platos como el Ceviche Negro de Vieiras, el Bot\u00f3n de Perdiz con Cipollini a la Brasa y Buen Pan o la Paleta L\u00edquida de Gu\u00e1yiga y Pl\u00e1tano Maduro Asado dieron muestra de la destreza, creatividad y sensibilidad de un chef capaz de afrontar con \u00e9xito cualquier desaf\u00edo.\n\n![\"\"](\"https:\/\/i0.wp.com\/casadecampoliving.com\/wp-content\/uploads\/2022\/10\/3-1-1.jpg?resize=1000%2C667&ssl=1\")
\n\nEn definitiva, con Fire la cuesti\u00f3n de ese antepasado hom\u00ednido haciendo alta cocina fue resuelta con un derroche de imaginaci\u00f3n, recursos, investigaci\u00f3n, esfuerzo y talento. Una experiencia gastron\u00f3mica ins\u00f3lita y excepcional, al estilo de los Flavors by Casa de Campo. Fire fue posible gracias a Mastercard y al fant\u00e1stico maridaje propuesto por Casa Brugal.\n![\"\"](\"https:\/\/i0.wp.com\/casadecampoliving.com\/wp-content\/uploads\/2022\/10\/EJ4B2965.jpg?resize=1000%2C667&ssl=1\")
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