Yesterday afternoon the I Exhibition of Distribution to Catering and Food of the province finished, under the name of Jaén Distribución. It was held at the Hotel HO Ciudad de Jaén, divided into two days, Sunday 19th and Monday 20th of February, with an uninterrupted schedule from the morning to the afternoon.
More than 40 exhibitor companies met during these two days, including an “oleoteca”, a space reserved for #EVOOs where different Extra Virgin Olive Oils have been able to be tasted and even acquired. There was also an area for producing companies under the brand Degusta Jaén.
An exhibition hall of over 2,000 meters, where the different distributors have been able to show and give a taste their products, novelties and exclusives for a professional audience.
Companies from different sectors have been part of this Exhibition: Wines and liquors, food, olives, spices, beer and soft-drinks, extinguishing and air-conditioning, professional equipment, commercial vehicles, and, of course, seafood and deep-frozen products from Mariscos Castellar.
Everyone who got close to our stand had the opportunity to taste boiled white shrimp (Parapenaeus Longirostris), boiled king prawn (Litopenaeus Vannamei) and tiger prawn (Penaeus Kerathurus), and also boiled sea snails (Bolinus Brandaris) and Norway lobsters (Nephrops norvegicus). And the truth is that everything was a success!
This first edition also had a space reserved for the realization of a cooking show, where some of the chefs of the province prepared different dishes with products from the exhibiting companies. Besides, the audience has been able to taste these dishes in small tapas.
On Monday, Chef Antonio José Castro from Restaurante Antojos de Jaén and José Melero from Restaurante Etrusco de Martos prepared four delicious dishes with our products. For their production, they used giant tiger prawn (Penaeus Monodon), which is a large prawn that usually weighs about 300 grams., giant bluefin tuna (Thunnus Thynnus), variegated scallops (Chlamys Varia) and king prawns (Litopenaeus Vannamei).
Here you have the images of the dishes which were later tasted in the tapas.
Bluefin tuna tataki
Giant tiger prawns’ chutney
Grilled variegated scallops over ajoatao (a sauce based on garlic mashed with olive oil typical of Jaén) and creamed spinach
Fried king prawns with Kellogg’s
Jaén Distribución leaves a good impression on us in this first edition, characterised by a large audience that has enabled us to share the experience of two days of coexistence with many colleagues.
Our gratitude to Jaén Gastronómico for having counted on us for this interesting project, and, of course, to all our human team that has been doing a great job at the forefront of our stand in this exhibition. From the heart, thank you!