Farm Tables 3pm @ Montemar, July 31, Cabo Rojo
Afternoon; Walk -a- Workshop, One Farm through Time with farmers from Montemar, and dinner with the chef Wilmer E. Moltalvo from Kalamata.
To maintain good safe distance individual tables will be set up by groups. Language: Español
Afternoon; Walk -a- Workshop, One Farm through Time with farmers from Montemar, and dinner with the chef Wilmer E. Moltalvo from Kalamata.
To maintain good safe distance individual tables will be set up by groups. Language: Español
Afternoon; Walk -a- Workshop, One Farm through Time with farmers from Montemar, and dinner with the chef Wilmer E. Moltalvo from Kalamata.
To maintain good safe distance individual tables will be set up by groups. Language: Español
Walk-a-Tour: 3:00pm
July Farm Table begins with an enrichment walking workshop with "One Farm through Time". From 1950 to the present, the impact of climate change, the changes in water runoff and alternatives that we can all implement from our protagonist role of Consumers. Julitza and Elvin join Slow Food's Menu for Change campaign.
Preserves Workshop 4:00pm
We will harvest on the farm, prepare and preserve the edibles we find: fruits, leaves or available crops, implementing the corresponding methods... survival mode.
Let’s get fancy! 5:00pm
Have you ever tasted the freshness? We will be gathering ingredients right from Montemar and neighbor farms. We trust Wilmer Montalvo from Kalamata Cafe & Bistro and Cater PR to delight us with his flavors and experience.
Chef Wilmer E. Montalvo, born in Cabo Rojo, PR began his culinary career at a young age helping cook in family activities. Thus beginning in 2001 Culinary Arts studies in Mayagüez, PR and working in the parador Bahía Salinas in Cabo Rojo. He was perfecting flavors and adding a personal touch to each recipe that learned, incorporating the taste and quality of products fresh that he harvested from his garden, since agriculture it is one of his passions.
After several years working in the kitchen he achieved his first business giving food service to different companies for three years. Then he decided to move to Florida to study culinary arts at Le Cordon Bleu, Orlando and so on refine and add different touches to dishes and flavors that I already knew. I work in a restaurant Spanish “El Bodegón” in Winter Park, FL and the restaurant Emeril’s in Orlando, FL.
He acquired Spanish flavors and "Louisiana Creol." Incorporating what has been learned with the Creole flavor, new dishes and a variety of ingredients to the recipes. Together with his wife Michelle, in 2010 they started the Kalamata catering services project in Cabo Rojo, serving all of Puerto Rico. In 2016, they opened their first restaurant, Kalamata Cafe & Bistro, which was very well received by the public. Now with 20 years of experience we continue with our catering service in a new stage called Cater PR.
