Tasting: Ribera del Duero, a new era

Now that wineries have shown the world that Ribera del Duero wines are an example of excellence, new benchmarks are being set. Because there is no place in a DO (Designation of Origin) for conformity, the standard required is very high, there is a continuous reinvention and there are always goals to be achieved. This tasting will make it clear that the objective in Ribera del Duero is not only to make wine, but to make history.


Dastatzen: Discovering the Latxo, a high quality basque suckling lamb

Dastatzen is a renowned company from Gipuzkoa that specialises in high quality meat. With the “know-how” of 4 generations dedicated to meat and innovation as a principle, beyond their speciality in beef, on this occasion we will learn about the high quality of latxo suckling lambs, providing clear support to local produce.

As a result of a collaboration agreement with Basque shepherds, Dastatzen will market their latxo suckling lambs, a treasure yet to be discovered, as it is still barely known. Dastatzen’s challenge is to enhance the flavour and tenderness of a lamb that has been raised in the mountains of the Basque Country and naturally fed only with their mother’s milk.

At San Sebastian Gastronomika, Datatzen’s product development team and an expert chef will present the excellent qualities of the latxo suckling lamb and its possibilities for grilling, as a result of which it is sure to be one of the star products in restaurants and homes, particularly next Christmas.


The Specialists

Winterhalter brings two different ways of using spices: Pedrito Sánchez (Bagá) and Dani Carnero (Kaleja). A tour through their cuisine conducted by master picolier Marcos Reguera.

Winterhalter is well aware of the importance of the washing quality in order to enjoy a feast for the senses, just like the one Pedrito and Dani will bring to the table.

As a specialist in the matter, you’ll be able to verify perfection and the way of obtaining excellent results.


Vertical tasting from Jean Leon Vinya La Scala run by por Roser Catasús and Sergi Castro

Roser Catasús and Sergi Castro, will offer a master tasting of the most emblematic wine from the Vinya La Scala Gran Reserva winery in the Penedès region, in a historic tour of what was the first wine made mainly with cabernet sauvignon in Spain.

With a limited number of wines produced, Vinya La Scala was created in 1970 on a small plot of 8 hectares planted in 1963 at an altitude of 295 metres in the heart of Penedès, and is today one of the few Catalan wines classified as ‘Vi de Finca’, the highest distinction awarded by the Autonomous Government of Catalonia.

The origin of this wine dates back to 1964 when Jean Leon, a Cantabrian emigrant to the United States, who had succeeded as a restaurateur in Hollywood, planted cabernet sauvignon in a Penedès estate from the remains of a pruning that he and the oenologist Jaume Rovira had secretly collected from the renowned Château Lafite in Bordeaux. In 1969, the first wine was produced from this vineyard, the loamy clay soils of which, with good water retention, are ideal for cultivating cabernet. Jean Leon used it entirely at the La Scala restaurant he ran in America, while continuing to introduce noble varieties in Penedès to produce wines of a notably French style.

But it was not until 1981 that he rose to fame as a winemaker, particularly in Spain, when it became known that the wine that Ronald Reagan had chosen for his inaugural dinner as president of the United States came from Jean Leon, with whom he was friendly. It was his Cabernet Sauvignon Gran Reserva from the 1975 vintage.


Fina Puigdevall in her landscape

Fina Puigdevall does not interpret her landscape. She is her landscape. Completely integrated into the shady flavours of La Garrotxa, between fields, mountains, forests and volcanoes, she has made her region her life and her life her region. Her cuisine, in perfect harmony with the rich nature that surrounds it and that even forms part of the restaurant, is the hyperrealistic and at the same time dreamlike image of ancestral flavours, of atavistic sensations, but imagined from contemporary colours and subtleties. A cuisine that travels through the landscape putting it at the forefront.

S.Pellegrino and Acqua Panna, , true to their commitment to haute cuisine, continue to study the role of mineral water in today’s cuisine. As has become customary, they will carry out a water tasting that will take place within the context of the activities of San Sebastian Gastronomika 2019, together with the dishes presented by Fina Puigdevall, chef of the restaurant Les Cols (Olot, Gerona), recognised by the Michelin Guide with two stars. Each recipe will be harmoniously accompanied by S.Pellegrino, Acqua Panna and a choice of wines and cavas selected by the President of the Spanish Sommelier Academy, Juan Muñoz, who will lead the tasting.


Being digital is no longer an option.

Do you still think that a notebook to write down your bookings is your best ally? If the answer is YES, we’re sorry, but you are throwing your customers away. A notebook leads to chaos in your dining room, to losing customer information, to the dreaded overbooking… Is it worth it?

Digitisation is here to stay, so use it! On October 8, we will give you the keys to leaving the past behind and making the most of digitisation. Optimise your services, organise your dining room, attract new customers, manage your bookings efficiently, multiply your visibility on the Internet, increase your profitability, manage your online reputation… all thanks to digital tools. We will tell you how to do it!

Seat reservations are not allowed. Open entry until filled to capacity.


From the fields to the kitchen

Mr. Doat, a producer of duck foie gras for the company Rougié in the department of Gers, and chef Vivien Durand, who has a Michelin star for his restaurant Le Prince Noir in Lormont (Bordeaux), met through one of their common areas, Rougié fresh duck foie gras.

The founding principles of Rougié, a company established in 1875, are in preparing products of the highest quality. Their foie gras is served today at the most prestigious tables in the world.

From the fields to the kitchen, from the farm to the oven or grill, the 2 men work with the same objectives: passion for their work, respect for animals and products, a desire to transmit their passion.

We will bring our commitment to quality, our passion for our producers and chefs to the San Sebastian Gastronomika international congress.

Seat reservations are not allowed. Open entry until filled to capacity.


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, they 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.

A promotional brand for Malaga’s agri-food products created by Malaga Provincial Council.


Lab Jamada. Researching the dna of cuisine from Burgos

Since the city of Burgos became part of the UNESCO World Network of Creative Cities, the cuisine in Burgos has provided several dishes with different origins and qualities. Many of the local chefs have not only created new culinary offerings, but have also followed in the footsteps of the project presented to this international network based on Cuisine and Human Evolution. Given the proximity of Burgos to the Atapuerca archaeological site, the desire to make known how our ancestors were fed and to analyse the origin of our products is reflected in more than one recipe.

At Lab Jamada, a culinary research facility run by chef Antonio Arrabal, we will bring our quest for interpreting the traditional recipes of the city of Burgos, hand in hand with the products offered by local producers, to the context of the international San Sebastian Gastronomika congress. Linked to the implementation of the “Burgos: Creative City of Gastronomy” initiative, we will show the evolution and creation of versions of very typical recipes from Burgos such as garlic soup and leg of suckling lamb.  We want to convey to the people attending this workshop how the basis of seemingly simple cooking that involves classic techniques and products can be transferred through evolution and inter-blending to modern-day cuisine.


2nd National Potato Salad Championship – San Miguel

We have stumbled upon potato salad. With peas or without? Green beans? With boiled egg? Tuna or tuna belly? Whole potato or mashed? Can we add new ingredients?

There are as many potato salads as there are tastes and creativeness, certainly; but, based on both tradition and innovation, there are potato salads with more pull and quorum than others.

San Sebastián Gastronomika-Euskadi Basque Country has decided to take sides in this bloodless, merry battle to seek a final consensus. By creating the National Potato Salad Championship within the congress, with Cervezas San Miguel as a partner (potato salad always with beer), we will be able to finally decide which is the best potato salad in 2019 with a professional jury of ten members and a public jury of 40 fans, who must be registered beforehand.

It will be a difficult job, but someone’s got to do it. The best national potato salad will be crowned at San Sebastian Gastronomika-Euskadi Basque Country 2019 on Tuesday, October 8.