FROM FOREST TO PLATE

Presented by Óscar García Marina, a Michelin-starred chef from the Baluarte Restaurant in Soria

Two prestigious chefs from Soria will present their dishes cooked with fungi and mushrooms from the mountains of Soria in a tasting for a maximum of 40 people. This is a good opportunity to find out more about the latest trends in mycological cooking.

 

Carlos Aldea   Head chef at the Parador de Alcalá de Henares

After a stint at the Parador Antonio Machado in Soria, he was taken on to run the kitchens at the Parador de Alcalá de Henares. “Migas alcalaínas” (migas from Alcalá), “croquetas de cocido” (stew croquettes) and “piononos del convento” (Swiss roll-type pastries) are some of the specialities presented by what was once a 17th century convent declared a World Heritage Site by UNESCO. The gastronomic offer combines the Castilian tradition of originality and avant-garde, not forgetting references to Cervantes’ cuisine.  The Sorian chef was third in the tapas competition for the Paradores of Spain and Portugal at Madrid Fusión

 

Luis Bartolomé   Head chef of NH Eurobuilding

The executive chef of the NH Collection Madrid Eurobuilding hotel started his career in restaurants such as Martin Berasategui, El Cenador del Salvador and Maher. In 1998, he began his career at NH as Head Chef and recently launched the innovative Eco Gastro by NH project based on promoting sustainable cuisine and the best local artisan products. His cuisine brings together influences from the Ribera Navarra region, the Castilian plateau and his homeland, Soria, reflecting a weakness for mushrooms and forest products in its dishes. His cooking also has a fun, urban tendency, but always with a Mediterranean backdrop.


The essence of the sea in haute cuisine. Plancton Algán.

This activity is a presentation / tasting by chefs José Antonio Sánchez (executive chef and owner of the restaurant Els Vents, considered by many to be the most outstanding gastronomic restaurant in Alicante) and Fran Segura (the “Chef del Chocolate” (the Chocolate Chef), who is responsible for producing the sweet confections at Els Vents and many times a national and international pastry/confectionery champion). Between them they will show us both salty and sweet cuisine with the amazing Plancton Algan, a true gastronomic revolution, the purest taste of the sea, never seen with such purity until now.

 

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New work methods organised with a sous-vide and low temperature

Simulating the service of a restaurant, Enrique Fleischmann the corporate chef of Sammic, will offer a tasting demonstrating how the innovative SmartVideTrack system works.

SmartVideTrack is a new development within Sammic’s SmartVide family that makes it possible to individually control each of the bags in the immersion bath that are in the process of cooking or regenerating, at a controlled temperature.

This is all thanks to a smart card system coupled with an interactive touch screen system.

SmartVideTrack is unique and particularly useful at times of high performance in the kitchen. SmartVideTrack makes it possible to reduce drops in the level of service, organise better delivery and distribute work between zones, so that it can be completed easier at the time of plating up.

SmarVideTrack makes it possible to have a clean, organised, professional service.


Wines of Hungary grand tasting

A hundred years ago Hungary was among the most relevant wine producers of the continent. Royal courts in Europe clinked glasses filled with precious gold Tokaj wine, while other lush Hungarian whites and reds were lauded and enjoyed by the wealthy.

Hungary is gaining back its nearly forgotten fame and glory thanks to the countless small wineries, owning estates replanted and carefully cultivated by the new generation of winegrowers. Beautiful wines deriving from these vineyards are a result of traditional winemaking culture mixed with modernity and improvements.

Would Hungarian products be placed in a wine shop according their flavour profile, they would be found in every corner of the store. Our wines represent a unique variety as the wines of Eger, Tokaj, Villány or Somló have a very distinctive taste and structure. Yet all these wines reflect their shared history and hundreds of years’ traditions. The balanced wines of Eger, the complex sweets of Tokaj, the structured reds of Szekszárd and Villány, and the ashy whites of Somló: Hungary indeed boasts an amazing spectrum of wine varieties, all exciting, authentic and mostly waiting to be rediscovered.

During this presentation we will guide the audience through 6 authentic wine regions of Hungary, while will we taste some of the medallists of the latest Hungarian Wine Competition.

We look forward to welcome you at our workshops!


Gastronomika Street Food

This year is the year of our gastronomic revolution. Which is why the Street Food section on the Kursaal porch will offer our most representative tapas and dishes cooked by the country’s great chefs: fabada (bean stew), cannelloni, croquettes, cod…


The whisper of the tuna

Leagues and leagues of seafaring routes have made me strong, powerful. It has been a long journey, through calm, rough, warm and cold waters, where I understood how much greatness the sea offers. Seaweed, anchovies, octopus and mackerel nourished my wandering way through the waters of Cape Verde, Norway and the Gulf of Mexico to get here.

Which is why I am going to tell you everything and not keep quiet. Nowhere else do they love us so much, care for us and pamper us with such devotion, which is why it was and is here that I prefer to stay. I come to illustrate rich delicacies, to captivate aromas and flavours, stimulate palates and reveal the secrets of infinite cultures. In your hands is the last step. I’ll tell you everything, but only you.

Light the stoves, wake up your tenacity, because my secrets, the culture of the sea, will now be yours. From the “parpatana” (piece below the mouth, jaw and neck) to the “facera” (the head meat and cheeks), from the “ventresca” (belly) to the “morillo” (neck), it’s all a question of taste. I entrust you with this legacy. Come here, come. The whisper will set us free.

Cooking show by Julio José Vázquez (El Campero restaurant)


Hungary and the taste of its particular tourism destinations

Dear Guest, visitors of this precious congress,

In our workshops we present how the cuisine and some traditional flavours of Hungary’s major tourism regions were affected by the country’s history. The dishes introduced upon this programme are all based on the particular ingredients characteristic in these major tourism destinations such as Tokaj, Danube Bend, Sopron, Balaton, Hortobágy-Debrecen. So as to provide an even richer taste of Hungary we plan to give a foretaste of some of our great Hungarian wines that can be paired with these dishes.

We look forward to welcome you at our workshops!

¡Estaremos encantados de darles la bienvenida a nuestros talleres!


Rodolfo Guzmán´s private cooking session: Creating avant-garde from the Mapuche culture

 Bogaró Restaurant (Santiago de Chile, Chile)

Rodolfo has dedicated himself to documenting the uses and properties of Chile’s endemic pantry and exploring new possibilities, mainly using ingredients that were never taken into account or considered in modern Chilean society. The vast majority of them were the food of the Mapuche people for thousands of years.  This has resulted in a strong collaborative effort, with more than 200 people between gathering communities and small producers throughout the country and behind the restaurant. The result of all this, viewed from the front line, can be seen in this innovative workshop.


The best-kept secrets of bluefin tuna

The chef of “Tunateca Balfegó”, Ekaitz Apraitz and the chef of “La Llotja”, Marc Miró, both experts on bluefin tuna, will, thanks to the efforts of Balfegó’s R&D department, reveal the most unknown parts of this tuna, the gastronomic value of which is as surprising as it is pleasant.

Activity presented by Martín Berasategui.


SABOR A MÁLAGA

The SABOR A MÁLAGA brand values agro-food products obtained from the land and sea of this Andalusian province, many of which have been known for years in many countries around the world.

Thanks to its diverse geography and the different climatology of the regions that make up the province, we have a multitude of products cultivated from the land and the sea, reared or produced by a large group of farmers, cattle breeders and producers, who, combining tradition and innovation, are fully aware of both quality and respect for the environment.

SABOR A MÁLAGA comprises a very large pantry in the province, which can offer an immense range of flavours, aromas and colours throughout the year:

Wines (traditional and modern), extra virgin olive oils, Aloreña olives, hams, cooked meats and meats (particularly suckling goat), cheeses, fruits (loquats, cherries, Periana peaches, Ronda pears, apricots, plums, pears, strawberries, raspberries…), citrus fruits, Malaga raisins, dried fruit and nuts, subtropical fruits such as avocados and mangoes, honey, organic farming products, fish and seafood (fried fish from Malaga)… they make up an endless list of products that give rise to cuisine of excellence to be enjoyed in any corner of our province.