San Sebastian Gastronomika 2011
Mexico, Brazil and Peru were the invited countries
20/11/2011 - 23/11/2011
The conference, that has been celebrated from the 20nd to the 21st november, was organised by “El Diario Vasco” and grup gsr – produccions de gastronomia who have classified this edition as “the most international in its history in terms of the attendees. It has also been a 3.0 conference since it has encapsulated everything from the most popular and ancestral cuisines from Latin America and the north of Spain, to the most technological and emerging modern trends in Europe and America”.
San Sebastian Gastronomika – Euskadi Saboréala 2011 en datos:
• Más de 12.500 profesionalesacreditados visitaron San Sebastian Gastronomika – Euskadi Saboréala 2011, entre los días 21, 22 y 23 de noviembre.
• Entre ellos, 1.300 congresistas, más de 400 periodistas (el 25% de ellos extranjeros) y 1.200 acreditados como expositores.
• Más de 300 ponentes de ALTA y OFF.
• 700 personas participaron en la Jornada Popular Gastronomika el domingo 20 de noviembre.
• Muchos usuarios han podido seguir el congreso en directo gracias al canal www.tveuskadi.net implantado por Turismo del Gobierno Vasco.
• 130 expositores y 700 marcas en más de 5.000 metros cuadrados.
• 58 Estrellas Michelin y 64 Soles Repsol entre los restaurantes y cocineros participantes.
• Redes sociales: llegada a unas 400.000 personas en el entorno digital y una exposición cercana a los 8.000.000 de impactos-impresiones digitales.
Wednesday 23rd november: More than 12,500 people have visited the congress
It has once again been confirmed that San Sebastian Gastronomika – Basque Country Savour It is one of the best conferences in the world. The great attraction on the last day of this 13th edition was the international chefs. In the morning it was the turn of one of the three cuisines invited to take part in the conference, the Peruvian cuisine, while in the afternoon foreign chefs from Europe, the United States and Asia were involved.
Gastón Acurio (Astrid y Gastón Rest., Lima), the great revolutionary behind the boom in Peruvian cooking, did not disappoint the eager conference delegates awaiting him in the Auditorium at Palacio Kursaal. With a session called “In search of the perfect ceviche”, he highlighted the desire of Peruvian cookery to advance the country through gastronomy. At his side were three chefs that represent all the culinary branches in Peru: Pedro Miguel Schiaffino (Malabar Rest., Lima), with cutting-edge novoandina cookery; Mitsuharu Tsumura (Maido Rest., Lima), with the Peruvian-Japanese fusion of nikkei cookery; and Héctor Solís (Fiesta Rest., Chiclayo), with contemporary tradition.
The finish the morning sessions, three of the greats of Spanish cookery took to the stage: Ramon Freixa (Ramon Freixa Rest., Madrid), Manolo de la Osa (Las Rejas Rest., Las Pedroñeras) and Nacho Manzano (Casa Marcial Rest., Arriondas).
Sweden, France, England, Singapore and the United States were the countries of origin for the rest of the international chefs taking part in the final hours of San Sebastian Gastronomika – Basque Country Savour It 2011. Magnus Nilsson (Fäviken Magasinet Rest., Fäviken) showed that gourmet cooking can be achieved even in difficult survival conditions, such as in a town covered in snow. A new player in French cookery, Alexandre Gauthier (Auberge de la Grenouillère Rest., Montreuil-sur-mer), then took the floor to show how he has shaped a modern form of cooking far from the characteristic French classicism. Next came one of the most highly awaited sessions for the media, that given by the English chef Heston Blumenthal (Fat Duck Rest., Bray), one of the best chefs on the planet and a great proponent of techno-emotional cuisine. Ignatius Chan (Iggys Rest., Singapore) talked to us about how fusion and the exchange of cultures has placed Singapore on the international gastronomic map; and finally it was the responsibility of Grant Achatz (Alinea Rest., Chicago) to close the conference with a session called “Provoking, exciting” where he showed why he is considered the benchmark for creativity.
Planeta Parrilla takes the staring role at OFF Gastronomika
If there is one discipline that the Basques are best at, it is the world of the rotisserie, something that was demonstrated in Planeta Parrilla, a parallel workshop dedicated to meat and the professionals who are experts in cooking it. Who other than Hilario Arbelaitz (Zuberoa Rest., Oiartzun) could be asked to open the competition which involved experts such as Enrique Valentí (Casa Paloma Rest., Barcelona), Bittor Arguinzoniz (Etxebarri Rest., Axpe), Cristina Palomino (Technical Directors of INVAC, Madrid), Patxi Larrañaga (Carnicería Patxi Larrañaga, Lasarte), Roberto Ruiz (Frontón de Tolosa Rest., Tolosa), Titita Ramírez (El Bajío Rest., Mexico City), José Rovira (Chiringuito Pepe, Marbella), Héctor Solís (Fiesta, Chiclayo) and José Miguel Cendoya ( Katxiña Rest., Orio).
The main course at Planeta Parillla was the 2nd National Grilling Competition, which brought together contestants from all over Spain to find out who was the real master of meat cooking. The competition was designed in a “blind tasting” format, with a parallel area where the contestants prepared their meat before it was served to the jury by a team of waiters. The jury comprised the conference delegates themselves (who judged the cooking, texture and flavour) in order to vindicate, communicate and popularise one of our most unique and exquisite cuisines. The final winner was:
• Óscar González (Asador Kaialde), with meat from Carnicerías Ipardis
The speakers during the last day of OFF Gastronomika “The world of wine and the dining room” were David Molina (AIWS; Outlook Wine – The Barcelona Wine School – WSET), Dr. Antonio Palacios (Doctor in Biology and Master in Viticulture and Enology), Agustín García (Enologist for Bodegas Tajinaste “La Orotava”), Fernando Gallardo (La Ruina Habitada), Antonio Pérez (Managing Director of Hospes Hotels) and Paco Roncero (La Terraza del Casino Rest., Madrid).
Tuesday 22nd november: The “Basque Legends” show that the Basque
Country leads the world when it comes to cookery
At the mid-point of its 13th edition, San Sebastian Gastronomika – Basque Country Savour It 2011 has seen how Mexico has filled the Auditorium at Palacio Kursaal with colour, knowledge and products. The five chefs taking part have demonstrated that their gastronomy has a great deal to contribute, in both its traditional and modern forms.
“At times you need to look back to start again”, is the phrase used by Titita Ramírez (El Bajío Rest., México City) to highlight the need to take account of our culinary origins while operating in today’s world. The heart of Mexican cooking was represented in the conference thanks to Titita and to other chefs such as Alejandro Ruiz (Casa Oaxaca Rest., Oaxaca) and Abigail Mendoza (Tlamanalli Rest., Oaxaca), two of the great communicators of millennium Mexican cuisine, who demonstrated the art of making Chapulines with chocolate, shredded crab, turkey tacos and chocolate atole.
The development in this cuisine was represented by Enrique Olvera (Pujol Rest., Mexico City), the Mexican chef who appears most frequently in international guides, who explained his “street cooking with a pioneering soul”. There was a special moment with the session by Bruno Oteiza and Mikel Alonso (Biko Rest., Mexico City), two Basque chefs who emigrated to the New World and managed to convert their restaurant into one of the benchmarks for Mexican fusion cooking.
Yesterday the tributes were paid to Luís Irizar, but today it was the turn of one of the stars of Spanish cooking Juli Soler, co-owner of elBulli, who received the 3rd International Gueridon de Oro Award in recognition of his work in refreshing contemporary dining. To complete the morning there was a session called “Mixing Races”, where three great Spanish chefs, Dani García (Calima Rest., Marbella), Pepe Rodríguez (El Bohío Rest., Illescas) and Paco Roncero (La Terraza del Casino Rest., Madrid), discussed how the concepts coming out of Brazil, Mexico and Peru have influenced their cooking.
After a busy lunch in the Conference Attendees Zone, the conference goers enjoyed a session dedicated to the new generation of Spanish chefs, who illustrated “an exciting journey to the latest flavours”. Those involved were Ricard Camarena (Arrop Rest., Valencia), Rodrigo de la Calle (Rest. de la Calle, Aranjuez), Ángel León (Aponiente Rest., El Puerto de Santa María), Paco Morales (Ferrero Rest., Bocairent), Marcos Morán (Casa Gerardo Rest., Prendes), Francis Paniego (Echaurren Rest., Ezcaray) and Rubén Trincado (El Mirador de Ulía Rest., San Sebastian).
Following the tradition of the last few years, one of the main dishes served up at San Sebastian Gastronomika – Basque Country Savour It 2011 has been the session by Christian Escribà (Pastelería Escribà, Barcelona), who has once again surprised the audience with his amazing ideas. They year he presented us with a new cake of the future, the first with 3D technology. This meant that the audience all had to put on 3D glasses.
The day finished with a flourish, with the session “The Basque Legends”, which was led by four chefs who have marked a turning point in world cookery, four chefs who with their pioneering spirit have inspired many people to enter the profession. Here we are talking about Hilario Arbelaitz (Zuberoa Rest., Oiartzun), Pedro Subijana (Akelarre Rest., San Sebastian), Juan Mari Arzak (Arzak Rest., San Sebastian – accompanied by his daughter Elena) and Martín Berasategui (Martín Berasategui Rest., Lasarte).
OFF Gastronomika brings together the great professionals of dining and wine
Few conferences in the world can boast of having a programme that brings together all the disciplines within the sector. However, San Sebastian Gastronomika – Basque Country Savour It does not just look at the world of cookery. OFF Gastronomika involves the other professionals, from sommeliers and restaurant managers to barmen and those running hotels.
Today was the turn of the Official Best Spanish Sommelier 2011 Competition, which in the semi-finals and finals brought together all the winners of the regional competitions held across the country. The final took place in two stages. There was a private written exam in the morning and a live show in the afternoon with practical tests. The tests involved identifying products and tasting with comments; a menu with mistakes (detection and correction); menu matching (for a table of diners on the stage); and service and decanting (for a table of diners on the stage).
Isabel Muela, Director of Tourism at the Basque Government, awarded the prizes to the top three:
1. Rafael Reyes Ramos (Alicante)
2. Sergi Figueras Atraoril (Barcelona)
3. Álvaro Prieto Martín (León)
The rest of the speakers in OFF Gastronomika are Nick Lander (journalist for the “Financial Times”), Javier Ferradal (gourmet), Josean M. Alija (Nerua Rest., Bilbao), Josep Roca (El Celler de Can Roca Rest., Girona), Ferran Centelles (sommelier elBulliFiundation), Fernando Gallardo (La Ruina Habitada), Martín Rigal (Cavas Wine Loge, Argentina), Agustín Santolaya (CEO of Bodegas Roda, La Horra y Aceites Dauro), Pepe Ferrer (journalist) and Pedro Bastelleros (Master of Wine).
Monday 21st november: Brazil and tributes to Luís Irizar characterise the first day of the conference
Brazilian cuisine was given the task of firing the starting pistol for San Sebastian Gastronomika – Basque Country Savour It 2011, a conference that on its first day saw thousands of professionals taking part in the many activities offered in Palacio Kursaal.
Tapioca caviar, “feijoada”, “mocofava”, cassava, plantain, snow peas, papaya, “rodizzio” meat carving… Brazil has arrived in the San Sebastian capital excited to show that it has a great deal to contribute to the world of gastronomy. Thanks to its rich larder of exotic products, the result is a fresh and different cuisine.
Alex Atala (D.O.M. Rest., Sao Paulo), the Latin American chef who most appears in guides around the world, deconstructed the Amazon on the basis of cutting-edge cookery; Claude Troisgros (Olympe Rest., Rio de Janeiro) explained how to achieve that Rio de Janeiro feeling starting from French refinement. The session given by Helena Rizzo (Maní Rest., Sao Paulo) was characterised by the transgression in four colours; while the Rio de Janeiro tradition was represented by Rodrigo Oliveira (Mocotó Rest., Sao Paulo), who demonstrated “the rapture of the north east”. Lastly, Roberta Sudbrack (Sudbrack Rest., Sao Paulo) showed us how to convert local ingredients into local products.
This was followed by the official opening of San Sebastian Gastronomika – Basque Country Savour It 2011, attended by the Deputy Minister of Trade and Tourism at the Basque Government, Pilar Zorrilla, who stated that “our leading role in gastronomy acts like a letter of introduction to demonstrate all the attractions the Basque Country holds, of which there are many”. The opening was also attended by Jon Uriguen, Delegate for Innovation, Rural Development and Tourism; and David Martínez, CEO of “El Diario Vasco”.
One of the most eagerly awaited moments in the conference was the Tribute to Luís Irizar, the father of Basque cookery, during which all of the great Basque chefs took to the stage to recognise his crucial contribution to contemporary cooking. This was followed by Carme Ruscalleda (Sant Pau Rest., Sant Pol de Mar) and Raül Balam (Moments Rest., Barcelona), mother and son, who did a head to head with the Mediterranean as the backdrop.
In the afternoon it was the turn of a new addition, the Canary Island cuisine, represented by the chefs Juan Carlos Clemente (Head of hotels Iberostar), Pedro Rodríguez (Humboltd Rest., La Orotava), and Rogelio Quintero (Escuela Virgen de Candelaria). The new generation of Basque chefs took the baton with sessions from Eneko Atxa (Azurmendi Rest., Larrabetzu), Joseán M. Alija (Nerua Rest., Bilbao) and Xabier Díez and Aizpea Oihaneder (Karma Rest., San Sebastian). The final session was run by the chefs who lead the world in terms of cutting-edge cookery, Joan and Jordi Roca (El Celler de Can Roca Rest., Girona), Andoni Luis Aduriz (Mugaritz Rest., Rentería) and Quique Dacosta (Quique Dacosta Rest., Denia).
David Ríos wins the 2nd International Gin & Tonic Competition “Jordi Estadella” by Fever Tree
The second edition of the International Gin & Tonic Competition “Jordi Estadella”, by Fever Tree, was disputed by 19 competitors. The semi-finals took place in the morning, and from these the six finalists were selected to create their Gin & Tonic in front of the audience that filled the Chamber Room at Kursaal. After deliberating, the jury, technical and tasting, issued the following decision:
• David Ríos, Café Kobuk (Basque Country)
• Francesc Galera, Slow Barcelona (Catalonia)
• Roberto Hermoso, ¿Qué Thomas? Cocktail Gin’s (Burgos)
The rest of the sessions for OFF Gastronomika were given by the Economic and Financial Director of elBulli, Ernest Laporte, who talked about management models for restaurants; Peter Dorelli, a legendary barman who made history with his cocktails at the Savoy Hotel in London; and a vertical tasting of Mas la Plana run by Raül Bobet (CEO of Bodegas Miguel Torres).
Sunday 20th november: A popular public day opens San Sebastian Gastronomika 2011
With the ever-present desire to involve all the citizens and visitors to San Sebastian Gastronomika – Basque Country Savour It, today’s activity is dedicated to a popular programme for the people of San Sebastian. The main event of the day took place in Palacio Kursaal, where various chefs held free sessions for the many members of the public attending.
Representing San Sebastian cookery, Ramon Roteta (Ramon Roteta Restaurant, Hondarribia) presented a selection of “Great traditional Basque dishes”. The three countries invited to take part this year, Mexico, Brazil and Peru, wanted to be involved in this Gastronomika Popular, offering three first-rate sessions. Abigail Mendoza (Tlamanalli Restaurant, Oaxaca, Mexico) showed us how to make “Party Tamales”, Pedro Miguel Schiaffino (Malabar, Lima, Peru) gave us “The thousand forms of ceviche” and Rodrigo Oliveira (Mocotó, Sao Paulo, Brazil) talked about “Brazilian petisco snacks”.
Lastly, there was music and dancing to welcome the delegations from the invited countries, which involved the traditional “Aurresku” and “Batukada”. To conclude events, the attendees came out of Palacio Kursaal, where they found waiting for them a spectacular selection of dishes and products from the three countries, such as Chapaulines (grasshoppers), Party Tamales, Chocolate Chicken, Peanuts and Guacamole with Corn Chips.
Opening Dinner at the Miramón Technology Park
The opening dinner for San Sebastian Gastronomika – Basque Country Savour It 2011 will take place tonight, and once again this year it will be held at the Miramón Technology Park. It will pay homage to traditional cookery, and will be attended by the Deputy Minister of Trade and Tourism at the Basque Government, Pilar Zorrilla, and involve some of the most respected chefs from popular Basque gastronomy. Coordinated and produced by the executive chef at the gsr group Jordi Parra, and with the support of José Mari Arbelaitz from the Arbelaitz Miramón restaurant and Jesús Santamaría from Grupo Bokado, it will involve the following chefs:
Juan Antonio Gómez (Villa la Guardia), Fernando Canales (Etxanobe – Palacio Euskalduna), Mikel Gallo and Inaxio Valverde (Bodegón Alejandro), Daniel García (Zortziko), José Ignacio, Amaya and Nagore (Ganbara), Jose Mari (Gorrotxategi), Josean Merino (Marmitako), Iñaki Moya (Ikea), Miguel Montorio (Bodega Donostiarra), Ramón Roteta (Ramón Roteta), Roxario (Roxario), Roberto Ruíz (Frontón de Tolosa), Koldo Salinas (Pastelería Brasil), Jon Torre (Petritegi) and Darren Williamson (Bitoque)
San Sebastian Gastronomika – Euskadi Saboréala 2011 en datos:
• Más de 12.500 profesionalesacreditados visitaron San Sebastian Gastronomika – Euskadi Saboréala 2011, entre los días 21, 22 y 23 de noviembre.
• Entre ellos, 1.300 congresistas, más de 400 periodistas (el 25% de ellos extranjeros) y 1.200 acreditados como expositores.
• Más de 300 ponentes de ALTA y OFF.
• 700 personas participaron en la Jornada Popular Gastronomika el domingo 20 de noviembre.
• Muchos usuarios han podido seguir el congreso en directo gracias al canal www.tveuskadi.net implantado por Turismo del Gobierno Vasco.
• 130 expositores y 700 marcas en más de 5.000 metros cuadrados.
• 58 Estrellas Michelin y 64 Soles Repsol entre los restaurantes y cocineros participantes.
• Redes sociales: llegada a unas 400.000 personas en el entorno digital y una exposición cercana a los 8.000.000 de impactos-impresiones digitales.
Wednesday 23rd november: More than 12,500 people have visited the congress
It has once again been confirmed that San Sebastian Gastronomika – Basque Country Savour It is one of the best conferences in the world. The great attraction on the last day of this 13th edition was the international chefs. In the morning it was the turn of one of the three cuisines invited to take part in the conference, the Peruvian cuisine, while in the afternoon foreign chefs from Europe, the United States and Asia were involved.
Gastón Acurio (Astrid y Gastón Rest., Lima), the great revolutionary behind the boom in Peruvian cooking, did not disappoint the eager conference delegates awaiting him in the Auditorium at Palacio Kursaal. With a session called “In search of the perfect ceviche”, he highlighted the desire of Peruvian cookery to advance the country through gastronomy. At his side were three chefs that represent all the culinary branches in Peru: Pedro Miguel Schiaffino (Malabar Rest., Lima), with cutting-edge novoandina cookery; Mitsuharu Tsumura (Maido Rest., Lima), with the Peruvian-Japanese fusion of nikkei cookery; and Héctor Solís (Fiesta Rest., Chiclayo), with contemporary tradition.
The finish the morning sessions, three of the greats of Spanish cookery took to the stage: Ramon Freixa (Ramon Freixa Rest., Madrid), Manolo de la Osa (Las Rejas Rest., Las Pedroñeras) and Nacho Manzano (Casa Marcial Rest., Arriondas).
Sweden, France, England, Singapore and the United States were the countries of origin for the rest of the international chefs taking part in the final hours of San Sebastian Gastronomika – Basque Country Savour It 2011. Magnus Nilsson (Fäviken Magasinet Rest., Fäviken) showed that gourmet cooking can be achieved even in difficult survival conditions, such as in a town covered in snow. A new player in French cookery, Alexandre Gauthier (Auberge de la Grenouillère Rest., Montreuil-sur-mer), then took the floor to show how he has shaped a modern form of cooking far from the characteristic French classicism. Next came one of the most highly awaited sessions for the media, that given by the English chef Heston Blumenthal (Fat Duck Rest., Bray), one of the best chefs on the planet and a great proponent of techno-emotional cuisine. Ignatius Chan (Iggys Rest., Singapore) talked to us about how fusion and the exchange of cultures has placed Singapore on the international gastronomic map; and finally it was the responsibility of Grant Achatz (Alinea Rest., Chicago) to close the conference with a session called “Provoking, exciting” where he showed why he is considered the benchmark for creativity.
Planeta Parrilla takes the staring role at OFF Gastronomika
If there is one discipline that the Basques are best at, it is the world of the rotisserie, something that was demonstrated in Planeta Parrilla, a parallel workshop dedicated to meat and the professionals who are experts in cooking it. Who other than Hilario Arbelaitz (Zuberoa Rest., Oiartzun) could be asked to open the competition which involved experts such as Enrique Valentí (Casa Paloma Rest., Barcelona), Bittor Arguinzoniz (Etxebarri Rest., Axpe), Cristina Palomino (Technical Directors of INVAC, Madrid), Patxi Larrañaga (Carnicería Patxi Larrañaga, Lasarte), Roberto Ruiz (Frontón de Tolosa Rest., Tolosa), Titita Ramírez (El Bajío Rest., Mexico City), José Rovira (Chiringuito Pepe, Marbella), Héctor Solís (Fiesta, Chiclayo) and José Miguel Cendoya ( Katxiña Rest., Orio).
The main course at Planeta Parillla was the 2nd National Grilling Competition, which brought together contestants from all over Spain to find out who was the real master of meat cooking. The competition was designed in a “blind tasting” format, with a parallel area where the contestants prepared their meat before it was served to the jury by a team of waiters. The jury comprised the conference delegates themselves (who judged the cooking, texture and flavour) in order to vindicate, communicate and popularise one of our most unique and exquisite cuisines. The final winner was:
• Óscar González (Asador Kaialde), with meat from Carnicerías Ipardis
The speakers during the last day of OFF Gastronomika “The world of wine and the dining room” were David Molina (AIWS; Outlook Wine – The Barcelona Wine School – WSET), Dr. Antonio Palacios (Doctor in Biology and Master in Viticulture and Enology), Agustín García (Enologist for Bodegas Tajinaste “La Orotava”), Fernando Gallardo (La Ruina Habitada), Antonio Pérez (Managing Director of Hospes Hotels) and Paco Roncero (La Terraza del Casino Rest., Madrid).
Tuesday 22nd november: The “Basque Legends” show that the Basque
Country leads the world when it comes to cookery
At the mid-point of its 13th edition, San Sebastian Gastronomika – Basque Country Savour It 2011 has seen how Mexico has filled the Auditorium at Palacio Kursaal with colour, knowledge and products. The five chefs taking part have demonstrated that their gastronomy has a great deal to contribute, in both its traditional and modern forms.
“At times you need to look back to start again”, is the phrase used by Titita Ramírez (El Bajío Rest., México City) to highlight the need to take account of our culinary origins while operating in today’s world. The heart of Mexican cooking was represented in the conference thanks to Titita and to other chefs such as Alejandro Ruiz (Casa Oaxaca Rest., Oaxaca) and Abigail Mendoza (Tlamanalli Rest., Oaxaca), two of the great communicators of millennium Mexican cuisine, who demonstrated the art of making Chapulines with chocolate, shredded crab, turkey tacos and chocolate atole.
The development in this cuisine was represented by Enrique Olvera (Pujol Rest., Mexico City), the Mexican chef who appears most frequently in international guides, who explained his “street cooking with a pioneering soul”. There was a special moment with the session by Bruno Oteiza and Mikel Alonso (Biko Rest., Mexico City), two Basque chefs who emigrated to the New World and managed to convert their restaurant into one of the benchmarks for Mexican fusion cooking.
Yesterday the tributes were paid to Luís Irizar, but today it was the turn of one of the stars of Spanish cooking Juli Soler, co-owner of elBulli, who received the 3rd International Gueridon de Oro Award in recognition of his work in refreshing contemporary dining. To complete the morning there was a session called “Mixing Races”, where three great Spanish chefs, Dani García (Calima Rest., Marbella), Pepe Rodríguez (El Bohío Rest., Illescas) and Paco Roncero (La Terraza del Casino Rest., Madrid), discussed how the concepts coming out of Brazil, Mexico and Peru have influenced their cooking.
After a busy lunch in the Conference Attendees Zone, the conference goers enjoyed a session dedicated to the new generation of Spanish chefs, who illustrated “an exciting journey to the latest flavours”. Those involved were Ricard Camarena (Arrop Rest., Valencia), Rodrigo de la Calle (Rest. de la Calle, Aranjuez), Ángel León (Aponiente Rest., El Puerto de Santa María), Paco Morales (Ferrero Rest., Bocairent), Marcos Morán (Casa Gerardo Rest., Prendes), Francis Paniego (Echaurren Rest., Ezcaray) and Rubén Trincado (El Mirador de Ulía Rest., San Sebastian).
Following the tradition of the last few years, one of the main dishes served up at San Sebastian Gastronomika – Basque Country Savour It 2011 has been the session by Christian Escribà (Pastelería Escribà, Barcelona), who has once again surprised the audience with his amazing ideas. They year he presented us with a new cake of the future, the first with 3D technology. This meant that the audience all had to put on 3D glasses.
The day finished with a flourish, with the session “The Basque Legends”, which was led by four chefs who have marked a turning point in world cookery, four chefs who with their pioneering spirit have inspired many people to enter the profession. Here we are talking about Hilario Arbelaitz (Zuberoa Rest., Oiartzun), Pedro Subijana (Akelarre Rest., San Sebastian), Juan Mari Arzak (Arzak Rest., San Sebastian – accompanied by his daughter Elena) and Martín Berasategui (Martín Berasategui Rest., Lasarte).
OFF Gastronomika brings together the great professionals of dining and wine
Few conferences in the world can boast of having a programme that brings together all the disciplines within the sector. However, San Sebastian Gastronomika – Basque Country Savour It does not just look at the world of cookery. OFF Gastronomika involves the other professionals, from sommeliers and restaurant managers to barmen and those running hotels.
Today was the turn of the Official Best Spanish Sommelier 2011 Competition, which in the semi-finals and finals brought together all the winners of the regional competitions held across the country. The final took place in two stages. There was a private written exam in the morning and a live show in the afternoon with practical tests. The tests involved identifying products and tasting with comments; a menu with mistakes (detection and correction); menu matching (for a table of diners on the stage); and service and decanting (for a table of diners on the stage).
Isabel Muela, Director of Tourism at the Basque Government, awarded the prizes to the top three:
1. Rafael Reyes Ramos (Alicante)
2. Sergi Figueras Atraoril (Barcelona)
3. Álvaro Prieto Martín (León)
The rest of the speakers in OFF Gastronomika are Nick Lander (journalist for the “Financial Times”), Javier Ferradal (gourmet), Josean M. Alija (Nerua Rest., Bilbao), Josep Roca (El Celler de Can Roca Rest., Girona), Ferran Centelles (sommelier elBulliFiundation), Fernando Gallardo (La Ruina Habitada), Martín Rigal (Cavas Wine Loge, Argentina), Agustín Santolaya (CEO of Bodegas Roda, La Horra y Aceites Dauro), Pepe Ferrer (journalist) and Pedro Bastelleros (Master of Wine).
Monday 21st november: Brazil and tributes to Luís Irizar characterise the first day of the conference
Brazilian cuisine was given the task of firing the starting pistol for San Sebastian Gastronomika – Basque Country Savour It 2011, a conference that on its first day saw thousands of professionals taking part in the many activities offered in Palacio Kursaal.
Tapioca caviar, “feijoada”, “mocofava”, cassava, plantain, snow peas, papaya, “rodizzio” meat carving… Brazil has arrived in the San Sebastian capital excited to show that it has a great deal to contribute to the world of gastronomy. Thanks to its rich larder of exotic products, the result is a fresh and different cuisine.
Alex Atala (D.O.M. Rest., Sao Paulo), the Latin American chef who most appears in guides around the world, deconstructed the Amazon on the basis of cutting-edge cookery; Claude Troisgros (Olympe Rest., Rio de Janeiro) explained how to achieve that Rio de Janeiro feeling starting from French refinement. The session given by Helena Rizzo (Maní Rest., Sao Paulo) was characterised by the transgression in four colours; while the Rio de Janeiro tradition was represented by Rodrigo Oliveira (Mocotó Rest., Sao Paulo), who demonstrated “the rapture of the north east”. Lastly, Roberta Sudbrack (Sudbrack Rest., Sao Paulo) showed us how to convert local ingredients into local products.
This was followed by the official opening of San Sebastian Gastronomika – Basque Country Savour It 2011, attended by the Deputy Minister of Trade and Tourism at the Basque Government, Pilar Zorrilla, who stated that “our leading role in gastronomy acts like a letter of introduction to demonstrate all the attractions the Basque Country holds, of which there are many”. The opening was also attended by Jon Uriguen, Delegate for Innovation, Rural Development and Tourism; and David Martínez, CEO of “El Diario Vasco”.
One of the most eagerly awaited moments in the conference was the Tribute to Luís Irizar, the father of Basque cookery, during which all of the great Basque chefs took to the stage to recognise his crucial contribution to contemporary cooking. This was followed by Carme Ruscalleda (Sant Pau Rest., Sant Pol de Mar) and Raül Balam (Moments Rest., Barcelona), mother and son, who did a head to head with the Mediterranean as the backdrop.
In the afternoon it was the turn of a new addition, the Canary Island cuisine, represented by the chefs Juan Carlos Clemente (Head of hotels Iberostar), Pedro Rodríguez (Humboltd Rest., La Orotava), and Rogelio Quintero (Escuela Virgen de Candelaria). The new generation of Basque chefs took the baton with sessions from Eneko Atxa (Azurmendi Rest., Larrabetzu), Joseán M. Alija (Nerua Rest., Bilbao) and Xabier Díez and Aizpea Oihaneder (Karma Rest., San Sebastian). The final session was run by the chefs who lead the world in terms of cutting-edge cookery, Joan and Jordi Roca (El Celler de Can Roca Rest., Girona), Andoni Luis Aduriz (Mugaritz Rest., Rentería) and Quique Dacosta (Quique Dacosta Rest., Denia).
David Ríos wins the 2nd International Gin & Tonic Competition “Jordi Estadella” by Fever Tree
The second edition of the International Gin & Tonic Competition “Jordi Estadella”, by Fever Tree, was disputed by 19 competitors. The semi-finals took place in the morning, and from these the six finalists were selected to create their Gin & Tonic in front of the audience that filled the Chamber Room at Kursaal. After deliberating, the jury, technical and tasting, issued the following decision:
• David Ríos, Café Kobuk (Basque Country)
• Francesc Galera, Slow Barcelona (Catalonia)
• Roberto Hermoso, ¿Qué Thomas? Cocktail Gin’s (Burgos)
The rest of the sessions for OFF Gastronomika were given by the Economic and Financial Director of elBulli, Ernest Laporte, who talked about management models for restaurants; Peter Dorelli, a legendary barman who made history with his cocktails at the Savoy Hotel in London; and a vertical tasting of Mas la Plana run by Raül Bobet (CEO of Bodegas Miguel Torres).
Sunday 20th november: A popular public day opens San Sebastian Gastronomika 2011
With the ever-present desire to involve all the citizens and visitors to San Sebastian Gastronomika – Basque Country Savour It, today’s activity is dedicated to a popular programme for the people of San Sebastian. The main event of the day took place in Palacio Kursaal, where various chefs held free sessions for the many members of the public attending.
Representing San Sebastian cookery, Ramon Roteta (Ramon Roteta Restaurant, Hondarribia) presented a selection of “Great traditional Basque dishes”. The three countries invited to take part this year, Mexico, Brazil and Peru, wanted to be involved in this Gastronomika Popular, offering three first-rate sessions. Abigail Mendoza (Tlamanalli Restaurant, Oaxaca, Mexico) showed us how to make “Party Tamales”, Pedro Miguel Schiaffino (Malabar, Lima, Peru) gave us “The thousand forms of ceviche” and Rodrigo Oliveira (Mocotó, Sao Paulo, Brazil) talked about “Brazilian petisco snacks”.
Lastly, there was music and dancing to welcome the delegations from the invited countries, which involved the traditional “Aurresku” and “Batukada”. To conclude events, the attendees came out of Palacio Kursaal, where they found waiting for them a spectacular selection of dishes and products from the three countries, such as Chapaulines (grasshoppers), Party Tamales, Chocolate Chicken, Peanuts and Guacamole with Corn Chips.
Opening Dinner at the Miramón Technology Park
The opening dinner for San Sebastian Gastronomika – Basque Country Savour It 2011 will take place tonight, and once again this year it will be held at the Miramón Technology Park. It will pay homage to traditional cookery, and will be attended by the Deputy Minister of Trade and Tourism at the Basque Government, Pilar Zorrilla, and involve some of the most respected chefs from popular Basque gastronomy. Coordinated and produced by the executive chef at the gsr group Jordi Parra, and with the support of José Mari Arbelaitz from the Arbelaitz Miramón restaurant and Jesús Santamaría from Grupo Bokado, it will involve the following chefs:
Juan Antonio Gómez (Villa la Guardia), Fernando Canales (Etxanobe – Palacio Euskalduna), Mikel Gallo and Inaxio Valverde (Bodegón Alejandro), Daniel García (Zortziko), José Ignacio, Amaya and Nagore (Ganbara), Jose Mari (Gorrotxategi), Josean Merino (Marmitako), Iñaki Moya (Ikea), Miguel Montorio (Bodega Donostiarra), Ramón Roteta (Ramón Roteta), Roxario (Roxario), Roberto Ruíz (Frontón de Tolosa), Koldo Salinas (Pastelería Brasil), Jon Torre (Petritegi) and Darren Williamson (Bitoque)
