San Sebastian Gastronomika celebrates Hotel and Catering Day with Makro

Hotel and Catering Day pays tribute to all hoteliers, caterers and restaurateurs and is held every second Tuesday in October.

It is a day on which Makro would like to thank hoteliers, caterers and restaurateurs for all the passion, commitment and motivation with which they work.  It is the perfect opportunity to thank them for everything they provide us with every day with their business.


1st Congress of Pintxos and Tapas

10.00-10.30 am: The evolution of the pintxo

Paul Arrillaga. Bar-Restaurante Zazpi (San Sebastián)

From a small bar in the centre of San Sebastian, Paul, who trained in large restaurants such as El Mirador de Ulia, has taken a step forward in the creation of culinary excellence based on tradition, raising the level of the pintxo and, in some cases, giving it more expansive sensations.


10.35-11.05 am: Vacuum-cooked tapas

Enrique Fleischmann. Fleischmann´s cooking Group; Txoko Getaria; Restaurante Bailara; Master’s degree lecturer at the Basque Culinary Center; and SAMMIC SL corporate chef
Of Mexican origin and based in Getaria, this chef has had an extensive professional career… Paul Bocuse, Arzak, Subijana, in the latter becoming an important part of the R&D&I team. Enrique, who is closely linked to the technical part of the product due to his teaching at the Basque Culinary Center and his parallel activity as Sammic’s corporate chef, has been working for some time on developing a “vacuum cooking and low temperature control system“, knowledge that he will soon be putting into practice in a new culinary project…..


11.10-11.40 am: Miniature cooking for cocktails/caterings

Nandu Jubany. Can Jubany (Calldetenes)

Considered a “great” of contemporary Catalan cuisine, Nandu has been carrying out research over the years at his mother restaurant, Can Jubany, on the ultimate limits of live catering, with tapas currently being one of the hallmarks of his offer and today considered the best thanks to the virtuous combination of the service, technique and technology that he has managed to achieve.


11.45-12.30 pm: Legendary tapas

Mitxel Ezquiaga, José Carlos Capel and Xavier Agulló.

Three journalists, with a wide range of experience in the fascinating journey of contemporary cuisine and all its repercussions, will analyse in depth the emergence of the tapa as a phenomenon, not only nationally but also internationally. Legendary tapas that today are revered, the impact on feedback of avant-garde techniques in bars, the different formats that come together in the concept of tapas… Three visions from the past, present and future of our most recognisable emblem in the world in a round table that will surely provoke and spark controversy.


12.35-12.45 pm: Keler Bar of Bars Award

BOKADO. Jesús and Mikel Santamaría

The San Sebastian Gastronomika-Euskadi Basque Country 1st Pintxos, Tapas and Bars Congress has unanimously decided to present its Keler Bar de Bars Award 2019 to the Santamaria brothers, Jesús and Mikel, from Bokado. They both started more than 40 years ago in the legendary Oñatz bar, leading the avant-garde pintxos culture movement in San Sebastian, which later spread outside the Basque Country (Madrid, La Rioja …) to various locations and through its renowned catering.


12.50-13.30 pm: Valladolid. How the pintxo can change a city

The leading chef in the city and organiser of the famous Valladolid National Pintxos and Tapas Competition, Victor Martín, working alongside Luis Cepeda, will unveil the keys to “bar cuisine” as a gastronomic and economic driver for a city. This will be an enlightening discourse in which to learn more about the emergence of open urban tapas, from the traditional to the contemporary.


13.35-14.05: Wine management in bars

Carlos Bosch and Nuria España. El Portal (Alicante)

From his in-depth knowledge of marketing, distribution, communication and hospitality, Bosch has revolutionised the concept of the bar, and the sub-concept of “the wine bar”, with his successful El Portal, recognised as the “Best Bar in Spain”. In addition to his exquisite bar management and traditional tapas, his innovative design and unique telematic contribution to serving great wines in glasses represent “a before and after” for the concept of the bar.


14.10-14.40 pm: A contemporary vision of traditional tapas

Nacho Manzano. Casa Marcial Restaurant (Arriondas)

With a total of three Michelin stars in his restaurants in Asturias and eight successful establishments in the United Kingdom, Nacho, one of the great representatives of contemporary Spanish cuisine in the world, has cultivated the world of tapas and miniature cuisine using both tradition and the most avant-garde formulas at his different premises.


Patrocinan:


Chef for a day

11.30-12.00: Sergio Humada,
Rte. Txintxardin (Lasarte-Oria)

 

 

12.00-12.30: Ly Leap,
Rte. Indochine (Barcelona)

12.30-13.00: Pablo Loureiro,
Rte. Casa Urola (San Sebastián)

13.00-13.30: JP Anglo,
Rte. Sarsa (Manila, Filipinas)


The 2019 menu revealed in detail

Pedro Subijana-Akelarre (San Sebastián)

Subijana’s dishes, based on the environment, nevertheless reflect complex and painstaking creative and technical work beyond the landscape, both in terms of their composition and in the avant-garde treatment of textures and sensations. In this private class, Pedro will reveal all the secrets of a menu that amazes, as it does every year, with its high organoleptic innovation.


Sosa Ingredients continues to innovate at the service of the Gastronomy

Sosa Ingredients presenta en SSG18 la nueva gamma de fruta verde en almíbar, junto con las nuevas familias de productos liofilizados, entre otros la familia de algas y la de cítricos.


Our Flavours of the Earth - Tierra de Sabor: a fusion of tradition and avant-garde

A rich selection of quality agri-food products from Castile and León will form the basis of the dishes that chef Víctor Martín, from the restaurant Trigo in Valladolid, which has a Michelin Star and two Repsol suns, will link to the fusion of origin, authenticity, tradition and avant-garde in his exhibition.


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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The culinary possibilities of a cheese costing 8,750 euros

Check out the multiple benefits and gastronomic uses of shepherd’s cheese made of raw milk from Latxa or Carranzana sheep. San Sebastian Gastronomika is proposing a practical workshop in which several chefs and producers will work with the winning cheese from the 45th Ordizia Cheese Competition (DO Idiazabal), a cheese that the congress acquired after bidding for it at an auction (with a winning bid of €8,750 for 500 g) which was held in the Gipuzkoan town at the start of September. A session for trying, checking out, tasting and learning more about one of the most universal Basque products.


Extreme pairings with premium cava

Presentation by Silvia Culell, journalist and sommelier

A unique tasting to demonstrate the importance of time in various solid and liquid products. How to harmonise fresh and cured products with premium cavas, both “reservas” and “gran reservas” that have been aged for a long time. It is a challenge that the best sommeliers doubtless face every day at their restaurants.

Vertical tasting of different vintages of 15, 24, 50 and 136 months