The Fundación Esclerosis Mútiple (FEM) organized a maritime cookery course, in charge of which were the chefs Carles Gaig and Joan Sala were. The course, which had an attendance of more than 150 people, was held at the Museu Marítim de Barcelona in the framework of the agreement of collaboration between both institutions. The aim of this course is to raise money to improve the quality of life of those people suffering from this disease and to get resources devoted to multiple sclerosis research.

The event was started with the making of three appetizers by Joan Sala, chef at the restaurants Lossum and el Nido del Mussol in Sant Quirze del Vallès. Those present learnt to prepare a Majorcan pie, a gazpachero tomato and a mesclun of legumes with minced nuts and balsamic vinaigrette. This was Joan Sala’s first collaboration with the Fundación Esclerosis Múltiple and thanked “the chance to present his cuisine in such a supportive occasion as the one we are having this afternoon”.

Then, Carles Gaig, chef at Restaurant Gaig and Fonda Gaig in Barcelona, prepared three dishes and a dessert. Gaig showed how to make: cod brandada trufada, artichokes with vierias and chick rice. The sweet touch arrived with a dessert consisting of banana, pear and coconut with burnt rum. Carles Gaig, who had already collaborated with the Fundación Esclerosis Múltiple in the last “Cena Ball Taxi”, was “glad to keep on taking part in supportive activities promoted by the FEM in order to fight against this disease”.

Some of the cooked dishes during the course were raffled off among those present at the end of the event. Besides, two menus from the restaurant Fonda Gaig and two more from the restaurant Lossum were also raffled off. This course was possible thanks to the collaboration of the Museu Marítim de Barcelona, Carles Gaig, Joan Sala, Focus Eventos, Anexa and Küppersbusch (who gave the kitchen were the course was carried out). Grup gsr - produccions de gastronomia was in charge of the coordination of this event.