Entertainment plans from June 16 to 22

A year ago, the original Cruzcampo brewery opened its doors in Seville to the delight of beer aficionados and aficionados. And on the 1st anniversary you will be able to do it more intensely because they have organized a “Special Anniversary” program where you will find very cold beer, live music, gastronomic sessions, young talents and chefs; And contribute to a noble cause because their songs and songs will be donated to the social group in this space.

During the months of June and July, everyone who comes to this place, the headquarters of the Cruzcampo Foundation, will have a different experience with a social purpose: promoting young talents to improve the youth unemployment situation.

Among the options you can choose from is “Music with a Social Purpose”, where there are music plans such as June 24 with Juan Gallardo. The Seville singer-songwriter will attend tango flamenco, reggae, cumbia, bossa, waltz or boleros. Julio, for his part, will start with Rosse’s voice, on Day 7 in his alternate, independent style.

In the segment called Solidarity Tapeo, famous local chefs gather together to donate their recipes to celebrate the anniversary of their space. Unique tapas that will be served to the public in different tasting sessions and that will be served for a limited time: Without a fixed price, each visitor can make any donation they deem necessary to the cause they They are at the heart of Factoría Cruzcampo’s daily activities. Julio Fernandez, of Restaurant Abantal, is the first chef to actually share and operate the “Gazpacho Sponge with Cod Brandade”, a recipe to be enjoyed until June 29 that represents her valiant commitment to a culinary renewal: Andalusian cuisine sparkling with its innovative pigments, traditional formulas reinterpreted through techniques polished. Next appointment brings Pedro Jimenez and Jaime Guardiola, from Tribeca Restaurant, June 29. Together they will lead a session honoring their roots and the important role of sailors in our gastronomy, through Chipiona Nettle Pie. This solidarity cover will remain until July 11th. For his part, Antonio Garcia of Eneko Basque Restaurant will wrap up these sessions on July 12 with a presentation of “Talo de Tomate”: the recipe that brings him home. And it is that this chef was trained at the Fundación Cruzcampo School of Hospitality before starting his career with references such as Martín Berasategui or Quique Dacosta, and at establishments such as Zaranda or Es Fum. In his current leadership as Head Chef, he conveys his passion and sensitivity for signature cuisine, with dishes with product at the heart of the proposal.

To attend these summer plans, valued at a nominal price of €7 a ticket, it is only necessary to book online www.factoriacruzcampo.es.