This week, events have happened at a dizzying pace all at once and everywhere. If in Paris, the catwalks and the world of fashion at the highest level were truly abuzz, the San Sebastián Festival became a true conclave of national and international stars. In Madrid, the news did not stop either and between the presentation of the latest book by Rafa Tarradas Bultó and one of the most sophisticated meetings was that of young people influencers at the house of Blanca Entrecanales to try her latest gastronomic novelties from her organic farm Dehesa el Milagro, to say goodbye to the summer as it deserves. In a night of laughter, confidences and above all good food, one of Blanca’s specialties.
© Isabel Zabala“The call was natural, because I thought of friends and acquaintances with many followers and I got several. The great challenge was to invite my admired influencer Ana Brito (@elshowdebriten), but as the influencers They are, after all, charming women of flesh and blood, Ana was delighted to accept.” In addition, they attended Sofia Palazuelo and her close friend Blanca Barrera – godmother of her first-born, Rosario –, Marta Barroso and Teresa de la Cierva, María Gálvez (known in networks as Gout d’Hestia), Andrea Carucci, Marieta Yanguas, and of course her daughter, Marta de La Rica, one of the most recognized women in the world of decoration.
© Isabel ZabalaThe event took place, as we said, at his house. An impressive property decorated, as it could not be otherwise, by her daughter Marta – “how lucky I am” – which in the words of its owner “lends itself wonderfully to an informal event like this.” “I opened the sliding doors that connect the dining room with the kitchen – the living room is also connected to the dining room –, I illuminated the kitchen with low lights, candles, and placed flowers. I took out some beautiful cast iron pots, and my kitchen became a magical place… The lighting with the typical low lamps and candles is unbeatable,” says Blanca, satisfied with the result.
© Isabel ZabalaThe conversation was very varied and lively. “There was a lot of talk about healthy habits, which is important to all of us, and there was what is normally called ‘good vibes’.” A very pleasant atmosphere in which Marta Alcalá, the Head Chef of the Dehesa El Milagro team, also participated. Trained at the Basque Culinary Center, she captured attention at various times during the evening when she explained in detail the preparation of the products present at the dinner.
© Isabel ZabalaThe appetizer was composed of two excellent Manchego cheeses, “one of them with a particular sweet flavor and dark color because it contains black garlic.” As starters, he surprised his guests with a chicken cold cut “made with lean chicken meat from our farm, organic and slow-growing”, a bone broth that we are about to launch – “loaded with collagen” –, a cream of almonds and roasted garlic, “which could be enjoyed cold (like white garlic) or hot (somewhat reminiscent of the traditional Christmas almond soup)” and four hummus with crudités: zucchini, pepper, beet and chickpea.
© Isabel ZabalaAfter this tasting that delighted her friends, they served three main dishes: Thai-style chicken meatballs, wok-cooked beef (“which could be enjoyed with whole wheat tortillas to roll up or with quinoa with vegetables”), some vegetable burgers, green beans and lettuce salad. An authentic feast to which Blanca and her daughter wanted to put a sweet touch with “two recipes from Instagram, one of those with few ingredients, that captivate me”: chocolate and mango cake and jelly with red berries.
© Isabel ZabalaThe evening ended with a pleasant infusion accompanied by organic Moxé chocolates, from Colombia and which the guests, despite the copious dinner, could not resist. A most pleasant night in which the well-worn phrase “From Farm to Table” was repeated again and in which everyone had a great time.
