Spain at StarChefs ICC 2015

Yours truly with Spanish legends Paco Torreblanca and Juan Mari Arzak in 2009

Yours truly with Spanish legends Paco Torreblanca and Juan Mari Arzak in 2009

With a trip to northern Spain in the offing immediately following the upcoming 10th Annual StarChefs International Chefs Congress, my appetite will be stimulated by the programming just as it has so many times before.

Andoni Luis Aduriz 2007

Andoni Luis Aduriz 2007

As the last century turned, so did the culinary world—toward Spain, unquestionably the new home of modern, open source cooking. Chefs such as Ferran and Albert Adrià, Juan Mari Arzak, Joan Roca, Andoni Luis Aduriz and Quique Dacosta forged an inventive post-modern cuisine. And they shared it, welcoming the world into the new era of collaboration and connectivity. At the 10th Annual ICC, StarChefs welcomes Spain as the honored host country with support from the Trade Commission of Spain and Tourist Office of Spain with the regions of Madrid and Valencia.

2015 Programming

Spanish Chefs on the Main Stage

Moods. Quique Dacosta.

Valencian Chef Quique Dacosta is a flag-bearer for the modern, molecular, multi-sensory dining that put Spanish cuisine on the map. In his return to the ICC Main Stage, Dacosta will demonstrate his techno-emotional cooking with a focus on the fleeting flora and fauna of Valencia.

Madrid, Updated

Mario Sandoval is forging a new identity for cuisine in Madrid, and he’s celebrating it on the ICC Main Stage. At 26, Sandoval (a student of Gallego, Arzak, and Adrià) was the youngest chef ever to receive a Michelin star for his cooking at Coque, just outside of Spain’s capital. In the years since, he has pushed to develop a style that is wholly indebted to its home region, one that’s rooted in tradition and terroir.

American Chefs Connected with Spanish Products/Programming

Jose Andres cutting jamón at the 2009 ICC

Jose Andres cutting jamón at the 2009 ICC

From minibar to Beefsteak

José Andrés

minibar by josé andrés | Washington, D.C.

Superstar Chef José Andrés returns to the ICC Main Stage to present the latest techniques and concepts from Think Food Group, a family of restaurants that now spans the country and gamut of cuisine. From his modern flagship minibar to the group’s new, vegetable-focused Beefsteak, the “what’s next” of the industry begins and flourishes under the direction of Andrés.

Rabbit, the Other Other White Meat

Chef Tory Miller

Estrellón | Madison, WI

Do you really know rabbit? In his hands-on workshop, Chef Tory Miller will take the rabbit on a cross-cultural culinary journey through Korea, France, and Spain (courtesy of Sherry vinegar). Attendees will learn how to break down and transform their formerly furry friends into delicious, culturally rooted dishes.

Break the Bank Paella

Chef Jose Garces

Garces Group | Philadelphia, PA

Paella is tailor-made for the large format, family-style eating that’s sweeping American dining rooms at the moment. Learn how to put on the ultimate show (crispy socarrat included) with an uber-luxe, break-the-bank paella. Attendees will fire up pans alongside Iron Chef Jose Garces, who’ll bring the bling (and technique) to this Spanish classic.

Candido Lopez Cuerda and Joan Roca cutting cochinillo with a plate in 2008.

Candido Lopez Cuerda and Joan Roca cutting cochinillo with a plate in 2008.

Past Spanish Presenters

Andoni Luis Aduriz, Oriol Balaguer, Elena Arzak, Dani Garcia, Albert Adrià, Candido Lopez, Joan Roca, Paco Torreblanca, Juan Mari Arzak, Ángel León, Jordi Butron, Enric Canut, Martin Berasetagui

5J Jamón Ibérico de Bellota amongst the many Spanish treats in 2013 and other years.

5J Jamón Ibérico de Bellota amongst the many Spanish treats in 2013 and other years.

2015 Featured Products

Olive oil

Olives

Sherry vinegar

Iberico ham

Spices

Manzanilla sherry

Estrella Beer

For me, the timing is perfect, but it could never be bad for something like this!


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