Food tasting conceived as a show

WELCOME TO MEMSISURT The founders of MemSiSurt (MSS) are Nono Martinez (Bachelors Degree in International Hotel Management and gastronomic researcher) and J. Abraham Artigas (cook and gastronomic researcher). Later, the company CBBA (Balearic Centre of Applied Biology, www.cbba-online.com) and Agust Sol (biochemist, with more than 20 years devoted to gastronomic R&D&I) joined the project. MSS was born at the end of 2008. They are based in Parc Bit, in Palma de Majorca and have research and innovation in the field of gastronomy as their main objectives, as well as the application of their research by means of its branch MSS CATERING, dedicated to service companies and individuals, offering an innovative, original supply for catering. MSS collaborates with other private companies and official organisms in different innovation and development projects. The main project is being developed along with CBBA (Balearic Centre of Applied Biology), that subsidizes a part of the project through a regional announcement from the Balearic Main Directorate of R&D. The objective of this project is the use of jellyfish as food, transforming it into several products such as liquors, flour, cake, ice cream, and so on. This research has brought about a project agreement supported by the Main Directorate of R&D&I. This Directorate also contributes with a research group of the UIB, the Fundaci Alicia (Alimentaci i Cincia; www.alimentacioiciencia.org) and Carme Ruscalleda, (the only female cook with 5 Michelin stars in the world: ( www.ruscalleda.com). The aim is to continue researching to develop food using the Mediterranean jellyfish as the basis, and to be able to legalize these products in the EU, since there is a legal gap on this species. www.memsisurt.es/www.saborsdesaterra.es PAG.3 One of the MSS projects that has led to a product which is about to be on sale soon is Sabors de Sa Terra, (www.saborsdesaterra.es). The first part of the former project is a series of sea salt flakes with which it is wanted to announce the most representative flavours of Majorca, giving it particular flavours to produce salt of sobrasada of Majorca, salt of Rameallet tomato (a native species from the Balearic Islands), Majorcan salt of cured cheese, salt of herbal liquor and salt of botifarr. In the future, the project will continue with another series of salts with more typical flavours from the island and different textures (foam, extrusionated products). Bio Nono Martnez (Palma, 13th August 1972) Bachelors Degree in International Hotel Management. He ended up opting for cookery. Co-owner of several restaurants in Palma, he was director of the Department of Foods and Drinks in the Amadip Esment Foundation,

(www.amadipesment.org), chef de cuisine and gastronomic advisor for the HM hotel chain. He has also advised many other establishments in the Balearic Islands. Bio Abraham After ending up working in a kitchen almost by chance, as well as working in different kinds of restaurants, he began to work along with Nono Martinez in HM Hotel Jaime III, in Palma (Balearic Islands), and he has hardly moved away from him since then. It was there that he had his first contact with avant-garde cuisine, discovering his passion for gastronomy. Bio Agust BSc in Chemistry at the University of Barcelona university, ex- corporate director of R&D for Gallina Blanca, currently MSS partner and owner of a R&D&I consultancy agency: RDSolutions.

Bio Agust Sol He has a BSc in Chemistry from Barcelona University, and he is the former I+D CEO of Gallina Blanca. Now, apart from being partner of MSS (MemSiSurt), he has a R+D+i consultancy, RD Solutions (www.rdsolutions.es ), he also runs courses at the UPC (Polytechnic University of Catalonia) and at the UIB (Balearic Islands University) about Food Technology and Chemistry, and Cooking.
Bio CBBA CBBA (Balearic Centre of Biology Applied) Research laboratory specialized in food security and quality, environment, water, management systems, HACCP. It carries out the bacteriological, quality and expiry tests for MSS, as well as provides its facilities and qualified staff (chemists, biologists and biochemists) for the tests.

PAG.5 (BEIJING 2010) The workshop/communication/cooking show/master class will mainly consist of live cooking of a Mediterranean jellyfish dish in the new Balearic cuisine. Besides, there will be an extensive explanation about possible uses of it and the usefulness of the developed products from which is one of more common species in the Balearic coasts, namely Cothyloryza Tuberculata, known as Fried egg, and Pelagia Noctiluca.

PAG.6 COMMUNICATIONS 1st and 2nd October 2009: Fuerteventura, at the Congress of New Tourist Technologies. Communication on MSS based on new technologies and gastronomic approach targeted to tourism. www.innovafuerteventura.com 5th, 6th and 7th October 2009: Hort I Oli. II International Forum on Cuisine Research and Nutrition in the Mediterranean, at Parc Bit of Palma. Communication/Cooking Show of jellyfish from the Mediterranean. www.dietadelamediterranea.com 1st and 2nd December 2009: I Gourmet Products Fair in the five-star Hotel & Spa Protur Sa Coma. Presentation of Sabors de Sa Terra in a stand and a communication/cooking show on the Mediterranean jellyfish. PAG.7 FAIRS ATTENDED 1st and 2nd December 2009: I Gourmet Fair in the five-star Hotel & Spa Protur Sa Coma. Local presentation of Sabors de Sa Terra. 26th, 27th and 28th: January 2010, Madrid Fusion (www.madridfusion.net). First international presentation of Sabors de Sa Terra. Endorsed by the Regulatory Board of Majorcan Sobrasada, with which MSS shared the stand. Presentation of a video broadcasted by Canal Cocina in which several Majorcan cooks (among them Nono Martinez, who based his recipe on jellyfish, sobrasada and the Majorcan sobrasada salt of Sabors de Sa Terra) made dishes based on the sobrasada of Porc Negre (native variety from the Balearic Islands). 20th and 21st March 2010: I Fira de Productes de Ses Illes Balears in the Hotel & Spa Protur SaComa. Local fair on Balearic high-quality products, in which Sabors de Sa Terra is promoted again. 22nd to 26th March 2010: Alimentaria (www.alimentaria-bcn.com). Follow-up of the presentation of Sabors de Sa Terra worldwide, with more than a satisfactory reception. 12th to 15th April 2010: International Hall of the Gourmet Club (Madrid www.gourmets.net). Follow-up of the presentation of Sabors de Sa Terra.

UPCOMING FAIRS November 2010: Lo Mejor de la Gastronoma (The Best of Gastronomy), Elche (www.lomejordelagastronomia.com/congreso). MSS has been directly invited by Rafael Garca Santos (the event organizer) for a show/ talk on Mediterranean jellyfish cuisine. It is the first time that a cook from the Balearic Islands is invited to carry out a talk in such a first-rate event. PAG.8 TELEVISION AND RADIO COVERAGE MSS has appeared on TV in more than one occasion, a fact that proves the potential of the company. An interview/documentary broadcasted by a regional channel stands out, as well as in Bon Dia Balears (morning program of the TV channel IB3). http://www.rtvmallorca.cat/recursos/visor/itheora/index.php?v=http://stre am.tvmallorca.net/clip/tv/200912/20091225_1430_mallorca_noty_cies_ migdia.ogg.ogg& n=Mallorca (min 10) http://www.tv3.cat/videos/2226259 (min. 7:35) In addition, during the last food fairs that took place in Madrid and Barcelona (Madrid Fusion and Alimentaria) there were some reviews devoted to the salts that we presented in the TV news programme of Antena 3 and BarcelonaTV Radio. In ONDA CERO (Carlos Herreras programme), CADENA COPE, (Agropopular program) and CADENA SER radio stations, Sabors de Sa Terra was mentioned a couple of times. BUDGET: MENU AT THE EVENT ARTS MOVED CHINA CATERING FOR 100/300 PEOPLE (LIVE! SHOW COOKING) 1st DAY 100 PEOPLE - Rice with Mediterranean jellyfish and mushrooms. - Jellyfish and seaweed cake. -Dashi jellyfish broth served with Catalan and Majorcan white wine. TOTAL: 4,000. 2nd DAY 300 PEOPLE - Liquid pa amb oli with tomtiga de ramellet salt. - Changing vegetables cocktail. - Cream of mahones with sobrasada bits and herbal liquor salt. - Smoked Llampuga with verduretes en tosta. - Ensamada with sobrasada. - Catalan and Majorcan Wines. TOTAL: 8,000.

TECHNICAL READER FOOD - Rice 10 kg - Mushrooms 5 kg - Flour 20 kg - Jellyfish 20 kg - Dehydrated Dashi jellyfish 4 kg - Seaweed 5 kg - Olive oil 20 l. - Salt 5 kg - Spices 3 kg - Bread 20 kg - Rameaellet tomatoes 25 kg - Mahons cheese 30 kg - Sobrasada "porc negre" 30 kg - Smoked Llampuga 20 kg - Red pepper 15 kg - Green pepper 15 kg - Courgette 15 kg - Eggplant 15 kg - Ensaimada with sobrasada 75 kg DRINKS - Wine 100 bottles KITCHEN MATERIALS - Induction griddle - Heat/steam convection oven - Dishwasher / Sink - Deep fryer - Oven Gastronorm trays - Frying pans (different sizes) - Spatulas - Knives - Spoons - Forks - Thermomix - Pans (different sizes) - Rollers - Bowls (different sizes) CATERING MATERIALS - Glasses - Table cloths - Trays

- Saucers and plates for food

GOURMET PRODUCTS TRADE FAIR AT THE HOTEL & SPA PROTUR SA COMA (5*) HORT I OLI II INTERNATIONAL FORUM OF RESEARCH AT THE KITCHEN AND NUTRITION AT THE MEDITERRANEAN, IN THE KITCHEN AT PARC BIT, IN PALMA. AT THE RIGHT SIDE NONO MARTINEZ, MANAGER OF MSS NEXT TO "THE FATHER" OF THE I+D COOKING, FERRAN ADRI, AT MADRID FUSIN.

NONO MARTNEZ AND ABRAHAM ARTIGAS REPRESENTING MSS AT "ALIMENTARIA BARCELONA 2010" PARTICIPATION OF NONO MARTINEZ, OF MSS; AT THE TV SHOW "THALASSA" FROM CANAL 33. PRESS & WEB TELEVISION IMAGES DOSSIER BIOGRAPHY