San Sebastian Gastronomika 2010 takes a new step forward
Oficial presentation in the Chillida Leku Museum
01/01/1970 01:00
The international congress San Sebastian Gastronomika, which will take place in the Guipuscoan capital from November the 21st until the 24th, has been officially presented full of novelties and with a luxury gastronomic list including some of the best New Yorker chefs.
The act took place in the Chillida Leku Museum and was attended by about 200 people, among them Isabel Muela, director of Tourism in the Basque Government; Iñaki Galdos, deputy of “Turismo, Acción Exterior y Deporte”; David Martínez, general manager of the Multimedia in El Diario Vasco, and good name chefs such as Juan Mari Arzak and Martín Berasategui.
In November, Colman Andrews, David Bouley, Daniel Boulud, Anthony Bourdain, Kenny Callaghan, Adam Perry, David Chang, Wilye Dufresne, Thomas Keller and Danny Meyer, among others, will be the ones in charge of transferring the cosmopolitan Big Apple to the Kursaal Palace, which will host one more year San Sebastian Gastronomika Alta.
The national list of chefs is also full of stars: the great Basque ones – Arbelaitz, Arzak, Berasategui, Luis Aduriz and Subijana – together with good name chefs such as Ferran Adrià, José Andrés, Massimo Bottura, Quique Dacosta, Dani García, Josean Martínez Alija, Joan Roca and Carme Ruscalleda.
After the evolution lived in the Congress in 2009 towards the future format, the Congress takes a new step forward and, to achieve it, it relies on the experience and the saboir faire of his Technical Committee of SSG Alta: Hilario Arbelaitz, Karlos Arguiñano, Juan Mari Arzak, Andoni Luis Aduriz, Martín Berasategui, Pedro Subijana and Roser Torras.
Another one of the novelties will be the chance to taste on the auditorium seat: It is expected that, for the first time in San Sebastian Gastronomika, the Congressists will be able to taste about 15,000 portions of the dishes made on the stage by some of the best chefs in the world.
The room, the service, the wine and the hotel management will also be main characters. All of them are essential in gastronomy and catering trade. This is why San Sebastian Gastronomika Off will host the Competition of the Best National Sumiller 2010 and the International Competition of Gin Tonic “Jordi Estadella”, in honour of the disappeared journalist and gastronome.
Moreover, San Sebastian Gastronomika 2010 will host the first Congress on Gastronomic Tourism, with the collaboration of “Saborea España” and “Donostia Turismo”. It will also host the Congress on Hotel Innovation of the Inhabited Ruins, with a special programme created by Fernando Gallardo.
After the success in 2009, we bet on the lectures by Planeta Parrilla, internationalizing them with grill-chefs come from the USA (Kenny Callaghan and Adam Perry) and Australia (Neil Perry).
Besides, during the day of open doors -San Sebastian Gastronomika Popular- there will be, on November the 21st in La Bretxa, the “Túnel de la Parrilla” (meaning “Tunnel of the Grill” in Spanish), a unique chance for the general public to taste the best meat with guarantee of origin in Spain in a festive and cosmopolitan atmosphere.
As every year, we will also have the Market Space, a fair organized by professionals and exclusively devoted to professionals which was attended by about 10,000 visitors last year.
The act took place in the Chillida Leku Museum and was attended by about 200 people, among them Isabel Muela, director of Tourism in the Basque Government; Iñaki Galdos, deputy of “Turismo, Acción Exterior y Deporte”; David Martínez, general manager of the Multimedia in El Diario Vasco, and good name chefs such as Juan Mari Arzak and Martín Berasategui.
In November, Colman Andrews, David Bouley, Daniel Boulud, Anthony Bourdain, Kenny Callaghan, Adam Perry, David Chang, Wilye Dufresne, Thomas Keller and Danny Meyer, among others, will be the ones in charge of transferring the cosmopolitan Big Apple to the Kursaal Palace, which will host one more year San Sebastian Gastronomika Alta.
The national list of chefs is also full of stars: the great Basque ones – Arbelaitz, Arzak, Berasategui, Luis Aduriz and Subijana – together with good name chefs such as Ferran Adrià, José Andrés, Massimo Bottura, Quique Dacosta, Dani García, Josean Martínez Alija, Joan Roca and Carme Ruscalleda.
After the evolution lived in the Congress in 2009 towards the future format, the Congress takes a new step forward and, to achieve it, it relies on the experience and the saboir faire of his Technical Committee of SSG Alta: Hilario Arbelaitz, Karlos Arguiñano, Juan Mari Arzak, Andoni Luis Aduriz, Martín Berasategui, Pedro Subijana and Roser Torras.
Another one of the novelties will be the chance to taste on the auditorium seat: It is expected that, for the first time in San Sebastian Gastronomika, the Congressists will be able to taste about 15,000 portions of the dishes made on the stage by some of the best chefs in the world.
The room, the service, the wine and the hotel management will also be main characters. All of them are essential in gastronomy and catering trade. This is why San Sebastian Gastronomika Off will host the Competition of the Best National Sumiller 2010 and the International Competition of Gin Tonic “Jordi Estadella”, in honour of the disappeared journalist and gastronome.
Moreover, San Sebastian Gastronomika 2010 will host the first Congress on Gastronomic Tourism, with the collaboration of “Saborea España” and “Donostia Turismo”. It will also host the Congress on Hotel Innovation of the Inhabited Ruins, with a special programme created by Fernando Gallardo.
After the success in 2009, we bet on the lectures by Planeta Parrilla, internationalizing them with grill-chefs come from the USA (Kenny Callaghan and Adam Perry) and Australia (Neil Perry).
Besides, during the day of open doors -San Sebastian Gastronomika Popular- there will be, on November the 21st in La Bretxa, the “Túnel de la Parrilla” (meaning “Tunnel of the Grill” in Spanish), a unique chance for the general public to taste the best meat with guarantee of origin in Spain in a festive and cosmopolitan atmosphere.
As every year, we will also have the Market Space, a fair organized by professionals and exclusively devoted to professionals which was attended by about 10,000 visitors last year.
