MADRID FUSIÓN 2010, THEATRE OF IDEAS: Preview of the International Summit of Gastronomy Coming Up in Madrid, January 26, 27 & 28

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For more information on the event, tickets, hotels, etc. 
e-mail gerrydawes@aol.com 
 

 or go to MADRID FUSIÓN 2010


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MADRID FUSIÓN 2010, THEATRE OF IDEAS:

26 January Tuesday

TRENDS, CREATIVITY AND TALENTED NEW CHEFS

09:30 - 10:30  AUDITORIUM – Oriental Magnetism. Introduction by Benedict Beaugé

A trip to the sources.  Cheong Liew

The provocation of the senses. David Muñoz

10:30 - 11:45  AUDITORIUM – Concept review

The universe of grills. William Ledeuil

New sauces. Schilo Van Coevorden

11:45 - 12:30  AUDITORIUM - THEATRE OF IDEAS

Journalist summit. Introduction by José Carlos Capel.

             José Carlos Capel
      All photos by Gerry Dawes©2009.

Marco Bolasco, Jean Pierre Gabriel, Rafael García Santos, Nick Lander, Ruth Reichi and Jeffrey Steingarten.

Gerry Dawes, Jose Maria Pisa (De Re Coquinaria), Ruth Reichl, 
Jeffrey Steingarten (Vogue), Arthur Lubow (NY Times).

-What's the future of haute cuisine?
-The eco wave: reality or fiction?
-New restaurant models
-International chef classifications?

             Rafael García Santos

12:30 - 12:45 AUDITORIUM – Tribute

12:45 - 13:30 AUDITORIUM – elBulli 2009.

                 Ferran Adrià

13:00 - 13:30 BAR-SHOW. Premium Beverage area.
 
Martini Cocktail the classic way; What makes a good bartender. Salim Khoury

13:30 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

Technique and minimalism. Mark Best

15:45 - 16:15 AUDITORIUM

Talking with Grant Achatz

16:15 - 16:45 AUDITORIUM – Acidity as a trend.

                    Joan Roca

Vinegars with tradition. Joan Roca

16:45 - 17:45 AUDITORIUM – JAM SESSION: Nature and Design.

Rene Redzepi , Paul Cunnigham, Mads Refslund and Torsten Schmidt

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Stanislav Vadrna.

18:00 - 19:00 MULTIPURPOSE HALL

The red gold from the sea, red prawns from Denia.

               Quique Dacosta

Quique Dacosta, Daniel Frías and Miquel Ruíz

19:00 - 20:00 MULTIPURPOSE HALL

Cheese… in haute cuisine. Paco Ron, Pepe Rodríguez Rey and Jesús González

27 January Wednesday

09:30 - 12:15 AUDITORIUM

THE EDIBLE FOREST:

The flavour of pine forests: pine cones and pine kernels. Miguel Ángel de la Cruz

                Rene Redzepi

Raw cooking.  Rene Redzepi

MUSHROOMS AND TRUFFLES

Micology R & D: Freeze-dried mushrooms.  Carlos de Pablo and Dr.Ramón Cacabelos

From harvest chef to the iconoclastic mycologist.   Aitor Basabe y Mikel Zeberio 


            Mikel Zeberio
 
Environmental sensibility.  Igles Corelli

12:15 - 12:45 AUDITORIUM - TALKING WITH A GENIUS

The elegance of Alain Ducasse.  Alain Ducasse

12:45 - 13:30 AUDITORIUM
 
Caviar, an eco-sustainable luxury. Introduction by Philippe Barbier.
 
Michel Troisgros.

13:00 - 13:30 BAR-SHOW. Premium Beverage Area.

Charles Schumann.

13:45 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

The spirit of nature: Earth, wind and fire. Yoshihiro Narisawa

15:45 - 16:15 AUDITORIUM

            Andoni Luís Aduriz

Ecological Intelligence: Second skin. Andoni Luis Aduriz

16:15 - 17:15 AUDITORIUM - THEATRE OF IDEAS

The myth of natural food products. Francisco García Olmedo

Transgenics exposed the risks from new crops. Juan Felipe Carrasco

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Johnny Schuler.

17:30 - 18:30 Conferences

17:30 - 18:30 BAR-SHOW. Premium Beverage Area.

ROUNDTABLE; Javier Mariscal, Loquillo, Carmen Chaparro.

18:30 - 19:00 BAR-SHOW. Premium Beverage Area.

Nahuel Frúmboli (Flair)

18:30 - 19:30 MULTIPURPOSE HALL

The best ecological olive oils from all over the world.

                   Paco Roncero 

Kisko García, Ricard Camarena y Paco Roncero

28 January Thursday

GASTROECONOMY: MANAGEMENT + IMAGINATION = PROFITS

09:30 - 11:00 AUDITORIUM - New business opportunities


                    Dani García

Haute cuisine low cost.  Dani García

Singular food: "Prêt-à-porter" creativity. Íñigo Lavado

Street cuisine. Mobile restaurants. Thierry Marx

11:00 - 11:45 AUDITORIUM

Informality in Urban haute cuisine "Modern English Style." Jason Atherton

11:45 - 12:15 AUDITORIUM

Thirty years on the Podium. How to adapt to change.

Juan Mari Arzak and Elena Arzak

              Juan Mari Arzak & Elena Arzak
 
12:15 - 13:00 AUDITORIUM

Management of the proximity. Ben Shewry

12:30 - 13:00 BAR-SHOW. Premium Beverage Area.

"New Orleans, the birthplace of the Cocktail bar." Ángel San José.

13:00 - 13:30 BAR-SHOW. Premium Beverage Area.

"Return trip to the world of the cocktail." Carlos Moreno.

13:00 - 13:45 AUDITORIUM

Gin & Tonic's evolution. Javier de las Muelas

13:45 - 15:00 Lunch - Food tasting

15:00 - 15:45 AUDITORIUM

Nomadic chefs ("Private Kitchens", imaginative solutions, unusual catering).

Carl Borg and Pedro Monge

15:45 - 16:30 AUDITORIUM- THEATRE OF IDEAS

"The José Andrés case" in IE Business schools.

Luis Solís and José Andrés

16:30 - 17:00 BAR-SHOW.

Premium Beverage Area. Bitters. Diego Cabrera

16:45 - 17:45 MULTIPURPOSE HALL

The Mediterranean Sturgeon: the recovery of a millennium species.

Elena Arzak, Alberto Chicote and Ramón Freixa

17:00 - 17:30 BAR-SHOW. Premium Beverage Area.

Taste the Art. Drink with all your Senses.

Junior Merino.

17:45 - 18:30 MULTIPURPOSE HALL

Tiki cocktails and fashion mixed drinks. Javier de las Muelas

18:30 - 19:00 SALA POLIVALENTE

Amazing harmonies chocolate and red wine. Paco Torreblanca

 
               Paco Torreblanca

19:00 - 20:00 MULTIPURPOSE HALL

Icons of a prodigious decade in Spanish cuisine

Juan Mari Arzak, Ferran Adrià, Martín Berasategui, Manolo de la Osa

Ferran Adrià, Sergi Arola, Juan Mari Arzak, Martín Berasategui, Quique Dacosta, Manolo de la Osa, Dani García, Andoni Luis Aduriz , Joan and Jordi Roca, Carme Ruscalleda, Marc Singla, and Pedro Subijana

________________________________________________________________________________

About Gerry Dawes

Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 

Mr. Dawes is currently working on a reality television series 
on wine, gastronomy, culture and travel in Spain.

Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@gmail.com

Experience Spain With Gerry Dawes: Customized Culinary, Wine & Cultural Trips to Spain & Travel Consulting on Spain

Modernized Traditional Food: Spain’s Innovative Vangaurdia Cuisine vs. Traditional Down-Home Cooking

 

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Culinary Institute of America

Worlds of Flavor Spain Website

Spain’s Innovative Vangaurdia Cuisine 

vs. Traditional Down-Home Cooking  

(Click for full article.) 

CIA Student Chef finishing a Paco Roncero's sensational "Nido de Huevo Carbonara" 

(Nest of Egg Carbonara) dish with liquid nitrogen at the Worlds of Flavor marketplace.  

Photo by Gerry Dawes©2009.

Excerpt (article by Gerry Dawes)

"As to those who thought modern Spanish cuisine would destroy traditional cooking, perhaps they should consider this. 

When Americans landed on the moon, it was an ultra modern outer space adventure at the time and culmination of years of brilliant forward-vision thinking, experimentation, innovation, evolution of techniques and modern technical skills. 

That “one small step for man, one giant leap for mankind" did not mean that we all suddenly began to experience space flight, plan vacation homes on the moon, nor eat a steady diet of Astronaut tube food, though all the innovation associated with space missions did impact our lives. 

The same goes for the Spanish cocina de vangaurdia movement and Ferran Adrià’s rocket ride into culinary space. They may have taken us to a moon-walking style of gastronomy, but they didn’t destroy traditional Spanish cooking, rather Adrià and his fellow gastronauts provided the inspiration that enriched and enabled Spain’s cocina tradicional to evolve to its current stage, which is the best it has ever been in its history. 

Patatas al ali oli con huevas de arenque (Potatoes ali-oli with herring roe) at 

Paco Roncero's Estado Puro "Gastrobar" in Madrid.  Photo by Gerry Dawes©2009.

In my forty years of traveling in Spain, I have never tasted better tradition-based food than I am eating in Spain these days."

About Gerry Dawes

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009.

 Mr. Dawes is currently working on a reality television

series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@gmail.com

Culinary Institute of America-Greystone (Napa Valley) 2009 Worlds of Flavor Conference November 12–14, 2009

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Sold Out!

12th Annual Worlds of Flavor

International Conference & Festival

Frontiers of Flavor:

World Street Food, World Comfort Food

Discovering the Fast Casual, Slow Savory, and "Big Value" Culinary Traditions

of Asia, the Mediterranean, and Latin America

Full Schedule of Events

This influential annual three-day forum on world cuisines is one of the American foodservice industry's premier events. Each November, the Worlds of Flavor Conference showcases the gold standards of world cuisines that are reshaping American menus.

The 12th Annual Worlds of Flavor Conference presented an in-depth exploration of two overlapping, hot culinary trends: world street food and world comfort food. Reflecting the intersection of recessionary budget and cost-cutting pressures, the continuing world cuisines juggernaut, and the ongoing embrace of a 24/7 culture of informal, casual food and dining, these concepts increasingly define how we as Americans now want to eat.

"Frontiers of Flavor: World Street Food, World Comfort Food," gathered top culinary talent from the Mediterranean, Asia, Latin America and the United States. Presenters included more than 60 culinary experts, from street food vendors, hawker chefs, tapas and meze specialists, and barbecue masters to fine dining chefs who have been inspired by world street foods and comfort foods, mothers of chefs, legends of live fire and claypot cooking, as well as cookbook authors, street food chroniclers, and more.

Highlighted regions and food cultures included Singapore, Malaysia, Thailand, Vietnam, Indonesia, Japan, India, Spain, Italy, Greece, Turkey, Morocco, Tunisia, Persia, Mexico, the Caribbean, Peru, Brazil, and culinary hot spots across the United States.

The three-day event was a sauce-slopping, noodle-slurping, chaat-sampling, kabob-nibbling, tamale-savoring, tapas-grazing epic tour of the best of world street food and world comfort food!

Spanish Tapas Wow California

Gerry Dawes moderated one general session, three panels on Spanish and Catalan Cuisine and appeared in the final general session as a commentator. 

Profiles of the participants, photos and some recipes for the Spanish sections of the Worlds of Flavor Conference will follow.

Friday, November 13

10:30 AM General Session VI

What’s Next in Spain: Fast, Slow, and Casual Flavors
Introduction: Jim Poris
Moderator: Gerry Dawes
Presenters: Paco Roncero, Albert Asín, Daniel Olivella, Seamus Mullen
With a live video feed from the outdoor live fire kitchen previewing lunch with Mai Pham (Vietnamese food) and Suvir Saran (Indian food).

CIA-Greystone (Napa Valley) Worlds of Flavor Conference 2009 General Session VI:   
What's Next in Spain: Fast, Slow and Casual Flavors. 

Jim Poris (Sr. Editor, Food Arts), 
Gerry Dawes (Food Arts, General Session Moderator), 
Daniel Olivella (B-44 &amp Barlata); 
Chef Paco Roncero (Casino de Madrid, Estado Puro; consultant, Hoteles NH), 
Seamus Mullen (Chef-partner, Boqueria NYC & Boqueria Soho), 
Javier Alonso (Paco Roncero's sous chef),
and Albert Asin (Pinotxo, La Boqueria, Barcelona).  
Photo by Terrence McCarthy, TMC Photography©2009.



(For a full screen slide show, click on image in lower right corner, go to Picasa, click on slide show, then F11.)

Seminar IV A (2:45 PM—3:45 PM)

Williams Center for Flavor Discovery
The Spanish Kitchen, 2010: Casual Menus—and Compelling Flavor Dynamics— from Madrid to New York
Moderator: Gerry Dawes
Presenters: Paco Roncero, Seamus Mullen
Sponsored by Foods from Spain

Chef Paco Roncero, Chef Casino de Madrid, Chef-partner Estado Puro; consultant, Hoteles NH,
cooking at CIA-Worlds of Flavor.  Photo by Gerry Dawes©2009.

 
Seamus Mullen, Chef-partner, Boqueria NYC & Boqueria Soho,  

cooking at CIA-Worlds of Flavor.>  Photo by Gerry Dawes©2009.

(Check out my friend, Chef Seamus Mullen of New York's Boqueria restaurants, in his reports on the Iron Chef competition, in which he was one of the final three chefs left (out of ten) competing for the title. I found out Sunday night that Seamus was eliminated, but he made it to the final three and he did it suffering the whole time from a severely herniated disk, for which he was sometimes in a wheelchair and for which he was operated on after the competition, and from rheumatoid arthritis. In some of the episodes, you could see the pain in his face!  Iron Chef, indeed.)

Saturday, November 14
Seminar I (8:45 AM—9:45 AM)

Ecolab Theater

Spanish Casual, from Traditional to Modern: Tapas, Bocadillos, Cocas, and More

Moderator/Presenter: Gerry Dawes

Presenters: Paco Roncero, Seamus Mullen, Albert Asin

Sponsored by Foods from Spain

Albert Asín (Pinotxo, La Boquería, Barcelona). Photos by Gerry Dawes©2009.

Albert Asín cooking lobster rice at Pinotxo, La Boquería, Barcelona
(CIA-WOF Video)

Seminar I (3:30 PM—4:30 PM)

Ecolab Theater

Fresh from Barcelona: Tapas, Cava, and the Flavors of Catalonia
Moderator: Gerry Dawes 
Presenters: Albert Asin, Jesús Bernad, Daniel Olivella

Sponsored by Catalonia, the Gateway to the Mediterranean by Prodeca

Santi Mas de Xaxas (Director, Gastronomic +34 y coordinador del equipo Catalan-Español); 
Rosalba Arrufat (Prodeca), Albert Asin Pinotxo (La Boquería, Barcelona), 
Fernando Bienert (Director General, Prodeca), Jesus Bernard (Escritor de vinos).  
Photo by Gerry Dawes©2009.

4:45 PM General Session XVIII: Town Hall

World Flavors…On a Stick, In a Bowl, On the Run…A Game Changer?

Moderator: Greg Drescher
Presenter: Jonathan Gold
Panelists: Rick Bayless, Roy Choi, Gerry Dawes, John T. Edge, Susan Feniger, Mark Furstenberg, Jonathan Gold, Jessica Harris, Anissa Helou, Diane Kochilas, Maricel Presilla, Jim Poris, Ruth Reichl, K.F. Seetoh, Suvir Saran

 

See Related Worlds of Flavor Articles About Spain:
  
Spanish Wine & Food Pairing: Possibilities Are Limitless

Iconic Dishes on the Wine Roads of Spain

Spain’s Innovative Vangaurdia Cuisine vs. Traditional Down-Home Cooking

About Gerry Dawes

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand prize in 2009 and received the Association of Food Journalists 2009 Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.

 Mr. Dawes is currently working on a reality television 
serieson wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@gmail.com