{"id":1348,"date":"2018-10-02T20:01:21","date_gmt":"2018-10-02T20:01:21","guid":{"rendered":"https:\/\/gastronomia.adrirodrigof4.es\/?p=1348\/"},"modified":"2018-10-22T19:36:48","modified_gmt":"2018-10-22T19:36:48","slug":"homenaje-al-critico-gastronomico-mikel-zeberio","status":"publish","type":"post","link":"https:\/\/gastronomia.adrirodrigof4.es\/eu\/2018\/10\/02\/homenaje-al-critico-gastronomico-mikel-zeberio\/","title":{"rendered":"Homenaje al cr\u00edtico gastron\u00f3mico Mikel Zeberio"},"content":{"rendered":"<p>[et_pb_section admin_label=\u00bbsection\u00bb transparent_background=\u00bboff\u00bb allow_player_pause=\u00bboff\u00bb inner_shadow=\u00bboff\u00bb parallax=\u00bboff\u00bb parallax_method=\u00bbon\u00bb custom_padding=\u00bb10px|||\u00bb padding_mobile=\u00bboff\u00bb make_fullwidth=\u00bboff\u00bb use_custom_width=\u00bboff\u00bb width_unit=\u00bboff\u00bb custom_width_px=\u00bb1080px\u00bb custom_width_percent=\u00bb80%\u00bb make_equal=\u00bboff\u00bb use_custom_gutter=\u00bboff\u00bb fullwidth=\u00bboff\u00bb specialty=\u00bboff\u00bb disabled=\u00bboff\u00bb][et_pb_row admin_label=\u00bbrow\u00bb make_fullwidth=\u00bboff\u00bb use_custom_width=\u00bboff\u00bb width_unit=\u00bbon\u00bb custom_width_px=\u00bb1080px\u00bb custom_width_percent=\u00bb80%\u00bb use_custom_gutter=\u00bboff\u00bb gutter_width=\u00bb3&#8243; padding_mobile=\u00bboff\u00bb allow_player_pause=\u00bboff\u00bb parallax=\u00bboff\u00bb parallax_method=\u00bboff\u00bb make_equal=\u00bboff\u00bb column_padding_mobile=\u00bbon\u00bb parallax_1=\u00bboff\u00bb parallax_method_1=\u00bboff\u00bb parallax_2=\u00bboff\u00bb parallax_method_2=\u00bbon\u00bb parallax_3=\u00bboff\u00bb parallax_method_3=\u00bbon\u00bb parallax_4=\u00bboff\u00bb parallax_method_4=\u00bbon\u00bb disabled=\u00bboff\u00bb][et_pb_column type=\u00bb4_4&#8243;][et_pb_divider admin_label=\u00bbSeparador\u00bb color=\u00bb#ffffff\u00bb divider_style=\u00bbsolid\u00bb divider_position=\u00bbtop\u00bb divider_weight=\u00bb1px\u00bb hide_on_mobile=\u00bbon\u00bb disabled_on=\u00bboff|off|off\u00bb disabled=\u00bboff\u00bb] [\/et_pb_divider][et_pb_image admin_label=\u00bbImagen\u00bb src=\u00bbhttps:\/\/gastronomia.adrirodrigof4.es\/wp-content\/uploads\/2018\/10\/mikel-zeberio.jpg\u00bb show_in_lightbox=\u00bboff\u00bb url_new_window=\u00bboff\u00bb use_overlay=\u00bboff\u00bb animation=\u00bbleft\u00bb sticky=\u00bboff\u00bb align=\u00bbleft\u00bb force_fullwidth=\u00bboff\u00bb always_center_on_mobile=\u00bbon\u00bb use_border_color=\u00bboff\u00bb border_color=\u00bb#ffffff\u00bb border_style=\u00bbsolid\u00bb] [\/et_pb_image][et_pb_divider admin_label=\u00bbSeparador\u00bb color=\u00bb#ffffff\u00bb show_divider=\u00bboff\u00bb divider_style=\u00bbsolid\u00bb divider_position=\u00bbtop\u00bb hide_on_mobile=\u00bbon\u00bb height=\u00bb5&#8243;] [\/et_pb_divider][et_pb_text admin_label=\u00bbTexto\u00bb background_layout=\u00bblight\u00bb text_orientation=\u00bbleft\u00bb use_border_color=\u00bboff\u00bb border_style=\u00bbsolid\u00bb disabled=\u00bboff\u00bb border_color=\u00bb#ffffff\u00bb]<\/p>\n<p>El pasado 25 de septiembre tuvo lugar un homenaje al cr\u00edtico gastron\u00f3mico<strong> Mikel Zeberio<\/strong> debido al reconocimiento recibido con el Premio Nacional de Gastronom\u00eda como Mejor Labor Period\u00edstica.<\/p>\n<p><strong>La asesor\u00eda gastron\u00f3mica Aitzol Zugasti Arizmendi<\/strong> dise\u00f1\u00f3 y coordin\u00f3 el evento organizado por la revista On del Grupo Noticias.<\/p>\n<p>Entre los invitados se encontraban prestigiosos cocineros como <em><strong>Karlos Argi\u00f1ano, Juan Mari Arzak, Pedro Subijana, Andoni Luis Aduriz, Hilario Arbelaitz, Roberto Ruiz y Jose Juan Castillo<\/strong>.<\/em><\/p>\n<p>En la ejecuci\u00f3n de la comida tuvimos la suerte y el placer de contar con la estimable ayuda de <strong><em>Dani L\u00f3pez<\/em><\/strong> del Restaurante Kokotxa y <strong><em>Ram\u00f3n Roteta<\/em> <\/strong>para confeccionar el siguiente men\u00fa:<\/p>\n<p>[\/et_pb_text][et_pb_text admin_label=\u00bbTexto\u00bb background_layout=\u00bblight\u00bb text_orientation=\u00bbleft\u00bb use_border_color=\u00bboff\u00bb border_style=\u00bbsolid\u00bb disabled=\u00bboff\u00bb border_color=\u00bb#ffffff\u00bb background_color=\u00bb#efefef\u00bb custom_padding=\u00bb30px|40px|0px|40px\u00bb]<\/p>\n<ul>\n<li>Salm\u00f3n marinado con tierra negra y bergamota<\/li>\n<li>Pochas con mejillones<\/li>\n<li>Kokotxas al pil-pil<\/li>\n<li>Cabezada a baja temperatura con angula de monte y patata cremosa<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text admin_label=\u00bbTexto\u00bb background_layout=\u00bblight\u00bb text_orientation=\u00bbleft\u00bb use_border_color=\u00bboff\u00bb border_style=\u00bbsolid\u00bb disabled=\u00bboff\u00bb border_color=\u00bb#ffffff\u00bb]<\/p>\n<p>El postre lo endulz\u00f3 un magn\u00edfico helado l\u00e1cteo con toque de sal y c\u00edtricos realizado por <strong><em>Jon Gallardo<\/em><\/strong> de Irun.<\/p>\n<p>Al final y con un Mikel emocionado, le cantamos un bertso entre todos realizado para la ocasi\u00f3n por la bertsolari <strong><em>Maialen Lujanbio<\/em><\/strong>.<\/p>\n<p>Todos esto lo ten\u00e9is en un amplio reportaje de la revista On del 13 de octubre.<\/p>\n<p><strong>Aupa Mikel!!!<\/strong><\/p>\n<p>[\/et_pb_text][et_pb_divider admin_label=\u00bbSeparador\u00bb color=\u00bb#ffffff\u00bb show_divider=\u00bboff\u00bb divider_style=\u00bbsolid\u00bb divider_position=\u00bbtop\u00bb hide_on_mobile=\u00bbon\u00bb height=\u00bb5&#8243;] [\/et_pb_divider][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=\u00bbFila\u00bb make_fullwidth=\u00bboff\u00bb use_custom_width=\u00bboff\u00bb width_unit=\u00bbon\u00bb use_custom_gutter=\u00bboff\u00bb padding_mobile=\u00bboff\u00bb allow_player_pause=\u00bboff\u00bb parallax=\u00bboff\u00bb parallax_method=\u00bboff\u00bb make_equal=\u00bboff\u00bb 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