tag:blogger.com,1999:blog-9967764556123777002012-02-16T12:33:56.681-04:30Blog de la empresa de Catering de Alonso Nuñez.Caracas,Venezuela. gastrosurf@gmail.com 0412 707 4221alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comBlogger251100tag:blogger.com,1999:blog-996776455612377700.post-68351947088780380712011-11-11T09:19:00.001-04:302011-11-11T09:20:58.885-04:30<a href="http://4.bp.blogspot.com/-hVTN5WdK7rw/Tr0oGh9Wi_I/AAAAAAAAAOA/mtwtCLagkj0/s1600/image.jpeg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 184px; height: 320px;" src="http://4.bp.blogspot.com/-hVTN5WdK7rw/Tr0oGh9Wi_I/AAAAAAAAAOA/mtwtCLagkj0/s320/image.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5673735198216719346" /></a><br />Cocina en el Mercado.Este 26 de Noviembre.Imperdible!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-6835194708878038071?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-12520156210936579172011-11-02T20:52:00.002-04:302011-11-02T21:05:34.900-04:30<div><br /></div><div><br /></div><div><br /><a href="http://4.bp.blogspot.com/-uLagj_OCQuk/TrHtqJHIp0I/AAAAAAAAANk/H9jYQXNoMEk/s1600/roseau-mkt2-baja.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-uLagj_OCQuk/TrHtqJHIp0I/AAAAAAAAANk/H9jYQXNoMEk/s320/roseau-mkt2-baja.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5670574714092300098" /></a> De compras para el "Fort Young Hotel" en el "Roseau Open Market"</div><div><br /><a href="http://1.bp.blogspot.com/-EMsQ1_6d7wI/TrHtpzsyDRI/AAAAAAAAANc/Gb010Q63VRs/s1600/roseau%2Bmkt-baja.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 229px; height: 320px;" src="http://1.bp.blogspot.com/-EMsQ1_6d7wI/TrHtpzsyDRI/AAAAAAAAANc/Gb010Q63VRs/s320/roseau%2Bmkt-baja.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5670574708344622354" /></a> Los Rastafaris tienen una gran conexion con la tierra y sus productos</div><div><br /></div><div><br /></div><div><div><br /></div><div><br /></div><div><br /></div><a href="http://1.bp.blogspot.com/-VyRoCRuvLNQ/TrHtqb8MwXI/AAAAAAAAAN0/Pra0s-UVIxk/s1600/secretbay-staff-baja.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://1.bp.blogspot.com/-VyRoCRuvLNQ/TrHtqb8MwXI/AAAAAAAAAN0/Pra0s-UVIxk/s320/secretbay-staff-baja.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5670574719146705266" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a> Meeting con las cocineras y gerentes de "Secret Bay",en Porthmouth</div><div><br /><a href="http://2.bp.blogspot.com/-TKXyC1U-ZMI/TrHtpl98K-I/AAAAAAAAANQ/Pr8Tx0Q_R2A/s1600/GINGER-baja.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 218px;" src="http://2.bp.blogspot.com/-TKXyC1U-ZMI/TrHtpl98K-I/AAAAAAAAANQ/Pr8Tx0Q_R2A/s320/GINGER-baja.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5670574704658492386" /></a> El genjibre se produce aqui a montones,es casi regalado</div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-1252015621093657917?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-71743456503599134002011-07-30T22:02:00.005-04:302011-08-01T18:24:36.465-04:30<a href="http://4.bp.blogspot.com/-K_3XhJxuTvg/TjS_SI9VcYI/AAAAAAAAANI/Esb9b_lRdKo/s1600/1299800744.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 156px;" src="http://4.bp.blogspot.com/-K_3XhJxuTvg/TjS_SI9VcYI/AAAAAAAAANI/Esb9b_lRdKo/s320/1299800744.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5635339352110625154" /></a><br /><a href="http://4.bp.blogspot.com/-RDfWZlQ1RGM/TjS_SBMFuPI/AAAAAAAAANA/_PRPSh2Oa4Y/s1600/thumbs_065.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 100px; height: 75px;" src="http://4.bp.blogspot.com/-RDfWZlQ1RGM/TjS_SBMFuPI/AAAAAAAAANA/_PRPSh2Oa4Y/s320/thumbs_065.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5635339350025025778" /></a>Durante los meses de Octubre y Noviembre 2011 estare en la isla de Dominica haciendo una consultoria culinaria para este excelente hotel de 71 habitaciones.<div>http://fortyounghotel.com.<div><div>Sin duda dejare alli una huella de nuestra cocina venezolana contemporanea.</div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-7174345650359913400?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-71367123495565687792011-06-22T21:30:00.003-04:302011-06-22T21:43:07.176-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-xFnbv6Ek5jk/TgKedkNF0bI/AAAAAAAAAM4/izGXAuNOv50/s1600/IMG_0600.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/-xFnbv6Ek5jk/TgKedkNF0bI/AAAAAAAAAM4/izGXAuNOv50/s320/IMG_0600.JPG" alt="" id="BLOGGER_PHOTO_ID_5621229515683778994" border="0" /></a>Me encuentro en plena consultoría en "Cruzao Arepa Bar"(www.cruzao.com.au),donde servimos no solo arepas sino también sopas,entradas y postres tomados de la maravillosa tradición culinaria venezolana.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-7136712349556568779?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-61807529262546357422011-05-18T21:34:00.002-04:302011-05-18T21:37:08.330-04:30<span style="text-decoration: underline;"><span style="font-weight: bold;"><br /><span style="font-weight: bold;">No pude ir,pero aqui va la foto de mis colegas y la nota de prensa de nuestra aliada Sasha Correa<br /><br /><br /></span></span></span> <div class="post-header"> </div> <a href="http://2.bp.blogspot.com/-nMLGAOdHhLg/TdRRPz-IlVI/AAAAAAAAFWk/kkWkFfLNahg/s1600/IMG_1066.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-nMLGAOdHhLg/TdRRPz-IlVI/AAAAAAAAFWk/kkWkFfLNahg/s400/IMG_1066.JPG" alt="" id="BLOGGER_PHOTO_ID_5608196768073815378" border="0" /></a><br /><a href="http://2.bp.blogspot.com/-wrO2RKU1wj4/TdRQ0DFrCDI/AAAAAAAAFWc/kabY3i6da30/s1600/IMG_1006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-wrO2RKU1wj4/TdRQ0DFrCDI/AAAAAAAAFWc/kabY3i6da30/s400/IMG_1006.JPG" alt="" id="BLOGGER_PHOTO_ID_5608196291095627826" border="0" /></a><br />En una nueva jornada de ponencias, Venezuela Gastronómica insistió en su empeño: descubrir, promover y difundir el rico patrimonio nacional ahondando en ingredientes, técnicas, personajes, platos, testimonios e historias en un intento por contagiar a la gente con sabores propios.<br />En este tercer capítulo, Margarita fue protagonista de un condimentado encuentro que ahondó en las riquezas y tradiciones de Nueva Esparta, tierra prometida. Desde tempranas horas del sábado 14 de mayo, el Centro de Arte Omar Carreño acogió a más de 200 visitantes de la isla y el resto del país. Frente a la Catedral Nuestra Señora de la Asunción se apostaron entusiastas del tema gastronómico para unirse a una fiesta que celebró los más grandes tesoros de la isla: sus productos y su gente.<br />Sumito Estévez, Francisco Abenante, Hector Romero, Ana Belén Myerston, Federico Tischler, Juan Carlos Bruzual, Henrique Ramírez, María Fernanda Di Giacobbe, María Elisa Romer, Pocho Garcés, Tomás Fernández, Nelson Méndez, Reison Frioni y Rosanna Di Turi comandaron una experiencia didáctica e interactiva, moderada por Víctor Moreno Duque, que puso a la audiencia en contacto con sus raíces gastronómicas, mientras afuera del recinto, en la plaza Bolívar, exponían más de 80 artesanos, entre actos folclóricos y música en vivo.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-6180752926254635742?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-31839504641896344082011-04-23T15:48:00.006-04:302011-04-23T16:29:16.687-04:30<a href="http://4.bp.blogspot.com/-4CvUPycw4a8/TbM3_MCeJjI/AAAAAAAAAMs/acxUxWgLG2M/s1600/team-pb.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 259px; height: 320px;" src="http://4.bp.blogspot.com/-4CvUPycw4a8/TbM3_MCeJjI/AAAAAAAAAMs/acxUxWgLG2M/s320/team-pb.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598880320454534706" /></a>Con la brigada:Juan Luis,Eliseo,Calamaro,El Jefe de Cocina:Jose Luis Saume y la Negra Vanessa...todo un trabuco de duros que me hicieron la vida mas facil y bella por 3 dias!<div><br /><a href="http://4.bp.blogspot.com/-W4O8AKdXrAU/TbM3--U7SmI/AAAAAAAAAMk/jkoUtQrbm1c/s1600/postre.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 231px; height: 320px;" src="http://4.bp.blogspot.com/-W4O8AKdXrAU/TbM3--U7SmI/AAAAAAAAAMk/jkoUtQrbm1c/s320/postre.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598880316773845602" /></a> El Postre(chocolate,avellana,fresa,azahar,aceituna,parmesano,semillas de cilantro)<div><br /><a href="http://1.bp.blogspot.com/-9F9f9vn_oNw/TbM3-sVBqUI/AAAAAAAAAMc/8XeUVs4FK_0/s1600/cerdo-trapiche2.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="http://1.bp.blogspot.com/-9F9f9vn_oNw/TbM3-sVBqUI/AAAAAAAAAMc/8XeUVs4FK_0/s320/cerdo-trapiche2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598880311942424898" /></a> La Manito de Cerdo(vinos cortesia de Maison Blanche,Caracas)</div><div><br /><a href="http://2.bp.blogspot.com/-GrmmgIjDxGg/TbM3-RVrS6I/AAAAAAAAAMU/-Z-KKEQxpPQ/s1600/cordero.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 208px;" src="http://2.bp.blogspot.com/-GrmmgIjDxGg/TbM3-RVrS6I/AAAAAAAAAMU/-Z-KKEQxpPQ/s320/cordero.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598880304697396130" /></a> El Cordero a la inglesa(Lancashire Hot Pot)</div><div><br /><a href="http://3.bp.blogspot.com/-uwXoe2-ep6A/TbM1bJRprrI/AAAAAAAAAMM/kUsIOO8YWKs/s1600/pato.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/-uwXoe2-ep6A/TbM1bJRprrI/AAAAAAAAAMM/kUsIOO8YWKs/s320/pato.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598877502214352562" /></a> El Pato a la Apicio</div><div><br /><a href="http://4.bp.blogspot.com/-EJmSBmXeDSc/TbM1a-bz7fI/AAAAAAAAAME/xNrDanzLPAU/s1600/pescado-fetish.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-EJmSBmXeDSc/TbM1a-bz7fI/AAAAAAAAAME/xNrDanzLPAU/s320/pescado-fetish.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598877499304177138" /></a> El Pescado a la Blumenthal</div><div><br /><a href="http://4.bp.blogspot.com/-co0gIanJxAo/TbM1aY3BQkI/AAAAAAAAAL8/lDVm8FzNooI/s1600/capuchino.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 227px; height: 320px;" src="http://4.bp.blogspot.com/-co0gIanJxAo/TbM1aY3BQkI/AAAAAAAAAL8/lDVm8FzNooI/s320/capuchino.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598877489217749570" /></a> Abrebocas:Chicharron de aves,Capuccino de Auyama y Gelee de Coliflor</div><div><br /><a href="http://3.bp.blogspot.com/-vOs5L9Df_Go/TbM1aBIFPRI/AAAAAAAAAL0/hMBpCTJct-s/s1600/articulo.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 246px; height: 320px;" src="http://3.bp.blogspot.com/-vOs5L9Df_Go/TbM1aBIFPRI/AAAAAAAAAL0/hMBpCTJct-s/s320/articulo.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598877482846862610" /></a>La reseña de Rossana Di Turi en Todo en Domingo,Diario El Nacional 09/04/2011</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-3183950464189634408?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-58749883084126225542011-04-12T17:17:00.002-04:302011-04-12T17:21:20.271-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-N2g1kEABFxQ/TaTJOIbmlAI/AAAAAAAAALs/5YuMIjet2pg/s1600/menu-boceto1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 189px; height: 320px;" src="http://1.bp.blogspot.com/-N2g1kEABFxQ/TaTJOIbmlAI/AAAAAAAAALs/5YuMIjet2pg/s320/menu-boceto1.jpg" alt="" id="BLOGGER_PHOTO_ID_5594817881719608322" border="0" /></a><br /><style>@font-face { font-family: "Times New Roman"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }table.MsoNormalTable { font-size: 10pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal">Contrapuesta a la llamada ¨Cocina de Autor¨,hay una basada en la interpretación de recetas y técnicas de los grandes maestros y a veces de la tradición misma .Las recetas son al cocinero lo que las partituras al músico.De ellas como guía pueden surgir personalísimas versiones que no hacen sino rendir homenaje a sus creadores.</p> <p class="MsoNormal">En este menú interpretaré con un lenguaje personal y contemporáneo,platos como<span style=""> </span>"Pato a la Apicius"(Alain Senderens,1970), Pig's Trotters(Marco Pierre White,1986),Gelée de Coliflor(Joel Robuchon,1989),Crema de Auyama con Mandarina(Armando Scanonne,1994) y Pargo Pochado con Regaliz (Heston Blumenthal,2005),entre otros que han sido mis grandes influencias.</p> <p class="MsoNormal"> </p> <p class="MsoNormal"> </p> <p class="MsoNormal">FECHA:15 y 16 de Abril 2011(sólo CENAS)</p> <p class="MsoNormal">RESERVACIONES:0212 286 1849 y 0424 157 3843</p> <p class="MsoNormal">PRECIOS:Se podrá pedir menú degustacion con maridaje de vinos de Maison Blanche(Bs 380+Iva) o a la carta(Pescado Bs 132,Lechon Bs 153,Postres Bs 70 )</p> <p class="MsoNormal"><span style=""> </span></p> <p class="MsoNormal"><span style=""> </span></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-5874988308412622554?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-34829312756218445832011-04-03T18:30:00.002-04:302011-04-03T18:33:30.157-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-0Gdj3VpjtWs/TZj8TIgzWsI/AAAAAAAAALc/cogPN-Eh-0k/s1600/Grilla%2B1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 170px;" src="http://2.bp.blogspot.com/-0Gdj3VpjtWs/TZj8TIgzWsI/AAAAAAAAALc/cogPN-Eh-0k/s320/Grilla%2B1.jpg" alt="" id="BLOGGER_PHOTO_ID_5591496343013251778" border="0" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-3482931275621844583?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-88119175461424741002011-04-02T14:27:00.003-04:302011-04-02T14:35:29.656-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-caeH9CeFHwY/TZdzUq8U9mI/AAAAAAAAALM/UwZZ7rkEj1U/s1600/Arepitas%2BChicharron.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-caeH9CeFHwY/TZdzUq8U9mI/AAAAAAAAALM/UwZZ7rkEj1U/s320/Arepitas%2BChicharron.jpg" alt="" id="BLOGGER_PHOTO_ID_5591064261365659234" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-L5fMm9Q5SB4/TZdybFicFBI/AAAAAAAAAK8/bMa1t3KvPjI/s1600/Teque%25C3%25B1os.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://2.bp.blogspot.com/-L5fMm9Q5SB4/TZdybFicFBI/AAAAAAAAAK8/bMa1t3KvPjI/s320/Teque%25C3%25B1os.jpg" alt="" id="BLOGGER_PHOTO_ID_5591063272072418322" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-0_5VgvT-X6E/TZdx9qvkSBI/AAAAAAAAAK0/DlGNqMgkePg/s1600/Empanaditas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="http://4.bp.blogspot.com/-0_5VgvT-X6E/TZdx9qvkSBI/AAAAAAAAAK0/DlGNqMgkePg/s320/Empanaditas.jpg" alt="" id="BLOGGER_PHOTO_ID_5591062766663518226" border="0" /></a> Arepitas de Chicharrón,Tequeños y Empanaditas con rellenos y mojitos surtidos<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-8811917546142474100?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-29766072336245522942011-03-10T11:59:00.005-04:302011-03-10T17:22:20.337-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-PHR9cEaefdQ/TXkQgsT24bI/AAAAAAAAAKs/NESTxTjcIDs/s1600/certificate-Alonso.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 243px; height: 320px;" src="http://4.bp.blogspot.com/-PHR9cEaefdQ/TXkQgsT24bI/AAAAAAAAAKs/NESTxTjcIDs/s320/certificate-Alonso.jpg" alt="" id="BLOGGER_PHOTO_ID_5582511366938747314" border="0" /></a><br />Buena parte de mi formación básica,como la de casi todo cocinero venezolano de comienzos de los ´90,fue de tipo autodidacta.Cuando llegan compromisos laborales internacionales se suelen exigir comprobantes de estudios formales,que de no haberlos hace que se presenten inconvenientes.Una buena solución es que las habilidades culinarias de uno sean evaluadas y certificadas por una asociación internacional.En mi caso,contraté a Hospitality Training Association Inc,una empresa inglesa que tras largas entrevistas y demostraciones de mis técnicas basicas,todo vía On Line,me dió un Certificado III en Hospitalidad y Cocina Profesional.Esto es algo que me será muy útil en el futuro próximo.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-2976607233624552294?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-1529019448334596832010-05-26T12:12:00.002-04:302010-05-26T12:21:35.187-04:30<div><br /></div><div><b> Algunas imagenes de mi ponencia en el Teatro Juares de Barquisimeto.</b></div><div><b> Lara Capitulo I. Venezuela Gastronomica.Mayo 2010.</b></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kMWY4rJNLxY/S_1P9a1M_OI/AAAAAAAAAKQ/yfqqid5FbgE/s1600/Foto+plato+veggie.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 130px; height: 130px;" src="http://1.bp.blogspot.com/_kMWY4rJNLxY/S_1P9a1M_OI/AAAAAAAAAKQ/yfqqid5FbgE/s320/Foto+plato+veggie.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5475620638545476834" /></a> Vegetales de la huerta en Texturas<div> (junto con Federico Tischler)<br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kMWY4rJNLxY/S_1P9KlC6mI/AAAAAAAAAKI/dZzsN1k0Gt0/s1600/30164_392318207277_732757277_3807973_4219783_s.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 130px; height: 87px; " src="http://2.bp.blogspot.com/_kMWY4rJNLxY/S_1P9KlC6mI/AAAAAAAAAKI/dZzsN1k0Gt0/s320/30164_392318207277_732757277_3807973_4219783_s.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5475620634182740578" /></a></div><div> Snack con Sabores Larenses:</div><div> Cabeza Ahumada de Cocuy con Mojo de Semillas de Auyama y Semeruco</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/S_1P82bFgfI/AAAAAAAAAKA/75MsRveK_58/s1600/30164_392318122277_732757277_3807964_3313149_s.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 130px; height: 87px; " src="http://4.bp.blogspot.com/_kMWY4rJNLxY/S_1P82bFgfI/AAAAAAAAAKA/75MsRveK_58/s320/30164_392318122277_732757277_3807964_3313149_s.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5475620628772258290" /></a></div><div> Mi invitado especial:el historiador larense Juan Alonso Molina</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/S_1P8jbSr5I/AAAAAAAAAJ4/b4kdheypdeE/s1600/32214_392216497277_732757277_3805513_3864538_s.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 87px; height: 130px;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/S_1P8jbSr5I/AAAAAAAAAJ4/b4kdheypdeE/s320/32214_392216497277_732757277_3805513_3864538_s.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5475620623672848274" /></a> Asistieron mas de 500 personas!!!</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-152901944833459683?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-37383214945202697092010-04-15T12:59:00.002-04:302010-04-15T13:05:47.624-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kMWY4rJNLxY/S8dOOuXmQcI/AAAAAAAAAJw/NlwrvIgqTGw/s1600/para+blog.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 290px;" src="http://2.bp.blogspot.com/_kMWY4rJNLxY/S8dOOuXmQcI/AAAAAAAAAJw/NlwrvIgqTGw/s320/para+blog.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5460419088082158018" /></a><br />Después del rotundo éxito de ¨Caracas.Capítulo I.¨,las Regiones vienen por nosotros,así que llega ¨Lara.Capítulo I¨.Será algo imperdible.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-3738321494520269709?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-32627775364828866572009-12-07T21:12:00.001-04:302009-12-07T21:14:58.771-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kMWY4rJNLxY/Sx2vhOkzxrI/AAAAAAAAAJk/AhN5MQQZKqg/s1600-h/MENU+ICC.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 134px; height: 320px;" src="http://3.bp.blogspot.com/_kMWY4rJNLxY/Sx2vhOkzxrI/AAAAAAAAAJk/AhN5MQQZKqg/s320/MENU+ICC.jpg" alt="" id="BLOGGER_PHOTO_ID_5412675312552232626" border="0" /></a><br />II Edicion de Cocineros por 1 Cocinero<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-3262777536482886657?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-60529880287918966682009-11-13T23:22:00.003-04:302009-11-13T23:30:47.694-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kMWY4rJNLxY/Sv4rCVRrzyI/AAAAAAAAAJc/KOmRFRBmnCY/s1600-h/MENU-CENA-POR-FEDORA.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 247px; height: 320px;" src="http://1.bp.blogspot.com/_kMWY4rJNLxY/Sv4rCVRrzyI/AAAAAAAAAJc/KOmRFRBmnCY/s320/MENU-CENA-POR-FEDORA.jpg" alt="" id="BLOGGER_PHOTO_ID_5403803921962225442" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kMWY4rJNLxY/Sv4rCFzKoeI/AAAAAAAAAJU/00Jmtx_4RRA/s1600-h/INVITACION-CENA-POR-FEDORA.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 230px;" src="http://3.bp.blogspot.com/_kMWY4rJNLxY/Sv4rCFzKoeI/AAAAAAAAAJU/00Jmtx_4RRA/s320/INVITACION-CENA-POR-FEDORA.jpg" alt="" id="BLOGGER_PHOTO_ID_5403803917807690210" border="0" /></a><br />Casi desde mis comienzos he estado ligado a la bella accion de cocinar con el fin de ayudar a reunir fondos para diversas causas(museos,fundaciones,instituciones internacionales,personas particulares en emergencia,etc)Pero nunca habia sentido una responsabilidad tan gigantesca como en esta ocasion.Gracias a todos por la ayuda!!!!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-6052988028791896668?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-53762301028159411402009-11-10T13:21:00.004-04:302009-11-10T13:31:21.673-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kMWY4rJNLxY/SvmpGuRz-ZI/AAAAAAAAAJM/m66x0GXqf2o/s1600-h/Flyer+Web+VG-01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 94px; height: 320px;" src="http://1.bp.blogspot.com/_kMWY4rJNLxY/SvmpGuRz-ZI/AAAAAAAAAJM/m66x0GXqf2o/s320/Flyer+Web+VG-01.jpg" alt="" id="BLOGGER_PHOTO_ID_5402535160974670226" border="0" /></a><br />Formo parte de algo maravillosos llamado "Venezuela Gastronomica".Este 19 de nov de 2009 nos lanzamos al agua con nuestro 1er Encuentro.Vamos todos,a seguir apoyando la COCINA VENEZOLANA!!!!!Cocineros,productores,consumidores,periodistas:<br />Juntos podemos!!!!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-5376230102815941140?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-41852672847751355732009-11-10T12:45:00.003-04:302009-11-10T13:17:52.901-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kMWY4rJNLxY/SvmnKpKnlsI/AAAAAAAAAJE/G5XkWj6INwM/s1600-h/Alonso:Heston+2"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 180px;" src="http://1.bp.blogspot.com/_kMWY4rJNLxY/SvmnKpKnlsI/AAAAAAAAAJE/G5XkWj6INwM/s320/Alonso:Heston+2" alt="" id="BLOGGER_PHOTO_ID_5402533029298542274" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/SvmnKS0DnII/AAAAAAAAAI8/0XBnfNp9JaU/s1600-h/Heston+%26+staff"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 180px;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/SvmnKS0DnII/AAAAAAAAAI8/0XBnfNp9JaU/s320/Heston+%26+staff" alt="" id="BLOGGER_PHOTO_ID_5402533023298329730" border="0" /></a><br />Uno de mis maestros,el chef ingles Heston Blumenthal,con quien trabaje en el Fat Duck en 2007,vino la semana pasada a Caracas invitado por el SIG 2009:una muestra de lo importante que se esta volviendo la movida culinaria local.SALUD!!!<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-4185267284775135573?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-32208144234428571032009-02-03T15:50:00.004-04:302009-02-03T15:58:34.290-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/SYin1lJnyYI/AAAAAAAAAIk/dN2K3-bvlPc/s1600-h/Alonso-Todo+en+Domingo+2"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 88px; height: 200px;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/SYin1lJnyYI/AAAAAAAAAIk/dN2K3-bvlPc/s200/Alonso-Todo+en+Domingo+2" alt="" id="BLOGGER_PHOTO_ID_5298669500548761986" border="0" /></a> Revista Todo en Domingo,25/01/2009<br /> (Hacer click en las imagenes para ver mas grande)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kMWY4rJNLxY/SYin1XiZi3I/AAAAAAAAAIc/EXjNaz4QFUE/s1600-h/Alonso-Todo+en+Domingo+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 112px; height: 200px;" src="http://1.bp.blogspot.com/_kMWY4rJNLxY/SYin1XiZi3I/AAAAAAAAAIc/EXjNaz4QFUE/s200/Alonso-Todo+en+Domingo+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5298669496894589810" border="0" /></a> Revista Todo en Domingo,18/01/2009<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-3220814423442857103?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-78636274958117892572009-01-14T21:09:00.004-04:302009-01-14T21:42:33.673-04:30Limpiando y ordenando gavetas me encontré con estos recuerdos.Cómo pasa el tiempo!!!<br />(Hacer click en las imágenes para ver mejor)<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kMWY4rJNLxY/SW6WAGVkl0I/AAAAAAAAAIM/SZannY9hu-M/s1600-h/UNICEF-London.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 201px; height: 87px;" src="http://1.bp.blogspot.com/_kMWY4rJNLxY/SW6WAGVkl0I/AAAAAAAAAIM/SZannY9hu-M/s200/UNICEF-London.jpg" alt="" id="BLOGGER_PHOTO_ID_5291331540652169026" border="0" /></a> <br /> Menú de la Cena Benéfica para Unicef.Londres 2004<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kMWY4rJNLxY/SW6V_ySX2xI/AAAAAAAAAIE/OUp8GPQUo78/s1600-h/Tupe-El-Mundo.baja"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 102px; height: 200px;" src="http://3.bp.blogspot.com/_kMWY4rJNLxY/SW6V_ySX2xI/AAAAAAAAAIE/OUp8GPQUo78/s200/Tupe-El-Mundo.baja" alt="" id="BLOGGER_PHOTO_ID_5291331535270042386" border="0" /></a> En los tiempos de Tupé.2003<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/SW6V_-H4xsI/AAAAAAAAAH8/pXN1JYXcQ8s/s1600-h/Masai.web.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 134px; height: 200px;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/SW6V_-H4xsI/AAAAAAAAAH8/pXN1JYXcQ8s/s200/Masai.web.jpg" alt="" id="BLOGGER_PHOTO_ID_5291331538447288002" border="0" /></a> Mi primer restaurant después que fui chef del Cega:Masai 1999-2000<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kMWY4rJNLxY/SW6V_oBj7HI/AAAAAAAAAH0/EMivtL7KgpY/s1600-h/Cega-.web.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 148px; height: 200px;" src="http://2.bp.blogspot.com/_kMWY4rJNLxY/SW6V_oBj7HI/AAAAAAAAAH0/EMivtL7KgpY/s200/Cega-.web.jpg" alt="" id="BLOGGER_PHOTO_ID_5291331532515175538" border="0" /></a> En el Cega,1997(arriba a la izquierda Aitor Garbizu)<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-7863627495811789257?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-9253781027120246802008-07-17T15:49:00.007-04:302008-12-11T11:30:56.543-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kMWY4rJNLxY/SH-r5nF_DsI/AAAAAAAAAFs/yhlPbKeJqgs/s1600-h/Strudel+de+pastel+de+chucho.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_kMWY4rJNLxY/SH-r5nF_DsI/AAAAAAAAAFs/yhlPbKeJqgs/s200/Strudel+de+pastel+de+chucho.JPG" alt="" id="BLOGGER_PHOTO_ID_5224083099008044738" border="0" /></a> Strudel de Pastel de Chucho<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kMWY4rJNLxY/SH-recP3__I/AAAAAAAAAFk/aEcxnsEuqSI/s1600-h/morcilla+en+camisa.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_kMWY4rJNLxY/SH-recP3__I/AAAAAAAAAFk/aEcxnsEuqSI/s200/morcilla+en+camisa.JPG" alt="" id="BLOGGER_PHOTO_ID_5224082632240267250" border="0" /></a> Morcilla Carupanera en Camisa de Manzana Verde<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/SH-rFDM6-FI/AAAAAAAAAFc/sKz4gUe6Mns/s1600-h/fila+de+Morcilla.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/SH-rFDM6-FI/AAAAAAAAAFc/sKz4gUe6Mns/s200/fila+de+Morcilla.JPG" alt="" id="BLOGGER_PHOTO_ID_5224082196020262994" border="0" /></a> Mas Morcillas Carupaneras encamisadas..................<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kMWY4rJNLxY/SH-qumNK-AI/AAAAAAAAAFU/2zqymZrfeKI/s1600-h/chupetas+verticales.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_kMWY4rJNLxY/SH-qumNK-AI/AAAAAAAAAFU/2zqymZrfeKI/s200/chupetas+verticales.JPG" alt="" id="BLOGGER_PHOTO_ID_5224081810279561218" border="0" /></a> Chupetas de Queso Parmesano con Melon<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/SH-qKVVFn1I/AAAAAAAAAFM/f_FQ7lk5Znc/s1600-h/chupetas.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/SH-qKVVFn1I/AAAAAAAAAFM/f_FQ7lk5Znc/s200/chupetas.JPG" alt="" id="BLOGGER_PHOTO_ID_5224081187274071890" border="0" /></a> Chupetas de queso parmesano<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kMWY4rJNLxY/SH-pq-EG4gI/AAAAAAAAAFE/J3l3oGCsziE/s1600-h/Eli,Hector+y+Alonso.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_kMWY4rJNLxY/SH-pq-EG4gI/AAAAAAAAAFE/J3l3oGCsziE/s200/Eli,Hector+y+Alonso.JPG" alt="" id="BLOGGER_PHOTO_ID_5224080648452891138" border="0" /></a> Con Eli Bravo y Hector Romero,del ICC<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-925378102712024680?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-34004792441948204302008-07-17T15:45:00.001-04:302008-12-11T11:30:56.833-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/SH-or61njAI/AAAAAAAAAE8/GPbgJSZUYt0/s1600-h/L1020036.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/SH-or61njAI/AAAAAAAAAE8/GPbgJSZUYt0/s200/L1020036.JPG" alt="" id="BLOGGER_PHOTO_ID_5224079565255052290" border="0" /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-3400479244194820430?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-5628506918870750922008-07-17T15:40:00.002-04:302008-12-11T11:30:57.072-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kMWY4rJNLxY/SH-nvNMVAaI/AAAAAAAAAE0/Lu0m_D7NUJA/s1600-h/L1020032.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_kMWY4rJNLxY/SH-nvNMVAaI/AAAAAAAAAE0/Lu0m_D7NUJA/s200/L1020032.JPG" alt="" id="BLOGGER_PHOTO_ID_5224078522210124194" border="0" /></a><br /> Langosta de La Tortuga con Langostinos,Coco y Wakame<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-562850691887075092?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-29695865087763547902008-07-17T09:37:00.005-04:302008-12-11T11:30:57.885-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/SH9UcznzywI/AAAAAAAAAEs/LGbBKw7PPKs/s1600-h/L1020046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/SH9UcznzywI/AAAAAAAAAEs/LGbBKw7PPKs/s200/L1020046.JPG" alt="" id="BLOGGER_PHOTO_ID_5223986946643315458" border="0" /></a> Mero con calamares y su tinta.Calabacita rostizada. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kMWY4rJNLxY/SH9UF2neOmI/AAAAAAAAAEk/nQmqNzqs3wA/s1600-h/L1020085.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_kMWY4rJNLxY/SH9UF2neOmI/AAAAAAAAAEk/nQmqNzqs3wA/s200/L1020085.JPG" alt="" id="BLOGGER_PHOTO_ID_5223986552310217314" border="0" /></a> Ceviche de Pulpo,Calamar y Batata Rosada<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kMWY4rJNLxY/SH9SwoV_65I/AAAAAAAAAEc/YOVk7gQtEwM/s1600-h/L1020079.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_kMWY4rJNLxY/SH9SwoV_65I/AAAAAAAAAEc/YOVk7gQtEwM/s200/L1020079.JPG" alt="" id="BLOGGER_PHOTO_ID_5223985088189950866" border="0" /></a> Crema de Peras con brocheta de Faisan<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kMWY4rJNLxY/SH9SjdpCkII/AAAAAAAAAEU/-kSNk7FpDSg/s1600-h/L1020035.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_kMWY4rJNLxY/SH9SjdpCkII/AAAAAAAAAEU/-kSNk7FpDSg/s200/L1020035.JPG" alt="" id="BLOGGER_PHOTO_ID_5223984861978726530" border="0" /></a> Veloute de Manzana Verde ,Curry y vinagreta de Hoisin<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-2969586508776354790?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-30283838054049315462008-02-22T00:04:00.002-04:302008-12-11T11:30:58.862-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kMWY4rJNLxY/R75R7BNQCNI/AAAAAAAAAEA/eHxUhbWm6hw/s1600-h/DSC07047.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_kMWY4rJNLxY/R75R7BNQCNI/AAAAAAAAAEA/eHxUhbWm6hw/s200/DSC07047.jpg" alt="" id="BLOGGER_PHOTO_ID_5169659496646052050" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kMWY4rJNLxY/R75RGhNQCMI/AAAAAAAAAD4/FQU91OPwY5c/s1600-h/DSC07046.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_kMWY4rJNLxY/R75RGhNQCMI/AAAAAAAAAD4/FQU91OPwY5c/s200/DSC07046.jpg" alt="" id="BLOGGER_PHOTO_ID_5169658594702919874" border="0" /></a><br /> Servicio para 120 personas,Caracas 2005<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-3028383805404931546?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-47647425387066839192008-02-21T21:56:00.004-04:302008-12-11T11:31:01.273-04:30<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kMWY4rJNLxY/R74z5RNQCCI/AAAAAAAAACY/Q7EOioD1kr0/s1600-h/baja.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_kMWY4rJNLxY/R74z5RNQCCI/AAAAAAAAACY/Q7EOioD1kr0/s200/baja.jpg" alt="" id="BLOGGER_PHOTO_ID_5169626481232447522" border="0" /></a><br /> Emparedado de huevos escoceses y morcilla carupanera<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_kMWY4rJNLxY/R748OhNQCDI/AAAAAAAAACk/XlB6cwoCNTs/s1600-h/DSC07086.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_kMWY4rJNLxY/R748OhNQCDI/AAAAAAAAACk/XlB6cwoCNTs/s200/DSC07086.jpg" alt="" id="BLOGGER_PHOTO_ID_5169635642397689906" border="0" /></a> Talkari de chivo con chutney de mango y arroz salvaje crujiente<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/R748OxNQCEI/AAAAAAAAACs/-hMazvY07WA/s1600-h/Foto+aji+nogada-baja.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/R748OxNQCEI/AAAAAAAAACs/-hMazvY07WA/s200/Foto+aji+nogada-baja.jpg" alt="" id="BLOGGER_PHOTO_ID_5169635646692657218" border="0" /></a> Chile en nogada(con aji rocoto)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kMWY4rJNLxY/R748PRNQCFI/AAAAAAAAAC0/tixaAjFv_UY/s1600-h/Foto+flautas-baja.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_kMWY4rJNLxY/R748PRNQCFI/AAAAAAAAAC0/tixaAjFv_UY/s200/Foto+flautas-baja.jpg" alt="" id="BLOGGER_PHOTO_ID_5169635655282591826" border="0" /></a> Flauta de carne mechada con ensalada de tomate de arbol<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/R748PxNQCHI/AAAAAAAAADE/BHj1O4Iqins/s1600-h/reina%2520pepiada%2520de%2520alon.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/R748PxNQCHI/AAAAAAAAADE/BHj1O4Iqins/s200/reina%2520pepiada%2520de%2520alon.jpg" alt="" id="BLOGGER_PHOTO_ID_5169635663872526450" border="0" /></a> "Reina pepiada" a mi manera<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_kMWY4rJNLxY/R74z5BNQCBI/AAAAAAAAACQ/9E1znR1A0CU/s1600-h/DSC07051.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_kMWY4rJNLxY/R74z5BNQCBI/AAAAAAAAACQ/9E1znR1A0CU/s200/DSC07051.jpg" alt="" id="BLOGGER_PHOTO_ID_5169626476937480210" border="0" /></a><br /> Shut de langostino,sopa de coco y curry,espuma y ensalada de melon con tocineta<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_kMWY4rJNLxY/R74_qxNQCKI/AAAAAAAAADc/pMKh47WmuG8/s1600-h/helado-baja.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_kMWY4rJNLxY/R74_qxNQCKI/AAAAAAAAADc/pMKh47WmuG8/s200/helado-baja.jpg" alt="" id="BLOGGER_PHOTO_ID_5169639426263877794" border="0" /></a> Trio de sorbetes poco comunes<br /> chirimoya,mamey y mamon: Venezuela dulce y congelada<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_kMWY4rJNLxY/R74z5RNQCCI/AAAAAAAAACY/Q7EOioD1kr0/s1600-h/baja.jpg"><br /></a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-4764742538706683919?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.comtag:blogger.com,1999:blog-996776455612377700.post-77104374495012673162008-02-20T23:29:00.006-04:302008-02-20T23:43:46.016-04:30<div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-large;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(153, 0, 0);">MENU DE CATERING</span></span></span><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:x-large;"><br /></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:x-large;">Shuts</span>:<span class="Apple-style-span" style="font-style: italic; font-weight: normal; "></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic; font-weight: normal; "><span class="Apple-style-span" style="font-size: small;">Son pequeñas porciones(1/3 de taza) de sopas o cremas coronadas con distintos acompañantes tales como espumas,sorbetes,brochetas,tejas crujientes y capsulas de sabor.</span></span></span></div> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;"> </span><span class="Apple-style-span" style="font-size:large;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;">-Capuccino de remolacha con aire de pepino,melon y eneldo</span><span class="Apple-style-span" style="font-size:large;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;">-Sopa de coco y curry con brocheta de langostino</span><span class="Apple-style-span" style="font-size:large;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;">-Vichyssoise caliente de hinojo con escargots borgoña</span><span class="Apple-style-span" style="font-size:large;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;">-Veloute de auyama</span><span style="mso-spacerun: yes"><span class="Apple-style-span" style="font-size:large;">  </span></span><span class="Apple-style-span" style="font-size:large;">con granizado de mandarina y espuma de tomillo</span><span class="Apple-style-span" style="font-size:large;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;">-Crema de habas con menta y teja crujiente de jamon serrano</span><span class="Apple-style-span" style="font-size:large;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""> <o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:x-large;">Cucharitas japonesas:</span></span></span></p><p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style=" font-style: italic; font-weight: normal; "><span class="Apple-style-span" style="font-size: small;">Elegante manera de servir ceviches,ensaladas y hasta estofados,ragus o guisos.</span></span></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""> <o:p></o:p></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;">-Ceviche de robalo con parchita y manzana verde</span><span class="Apple-style-span" style="font-size:large;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;">-Micro ensalada de gallina </span><span class="Apple-style-span" style="font-size:large;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;">-Estofado de cerdo a la cerveza negra y pure de platano maduro con miel y vainilla</span><span class="Apple-style-span" style="font-size:large;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;">-Mole poblano con galleta crujiente de arroz y cacao</span><span class="Apple-style-span" style="font-size:large;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: center;margin-bottom: 12pt; "><span style=""><span class="Apple-style-span" style="font-size:large;">-Nasi goreng:Arroz indonesio a base de camarones,mani y soya</span><o:p></o:p></span></p> <!--EndFragment--> </div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/996776455612377700-7710437449501267316?l=alonsoycocina.blogspot.com' alt='' /></div>alonsohttp://www.blogger.com/profile/01084432339716359947noreply@blogger.com