HARAGI 1st INTERNATIONAL MEAT AND GRILL MEETING

Transcription

1 HARAGI 1st INTERNATIONAL MEAT AND GRILL MEETING San Sebastian and Tolosa, from 27 to 29 April INTRODUCTION In Basque gastronomy, grilled meat is heavily present. There are chefs in different places around the country who masterfully cook char-grilled meat, which is one of the distinguishing features of Basque culinary tradition. The trend is on the rise internationally as well. Chefs around the world are developing top-level gastronomic proposals using charcoal grill flames and meat as an ingredient. Thus, we propose the organisation of an event with guest international chefs and a representation of the best professionals in Basque cuisine. ORGANISERS OF THE EVENT Basque Culinary Center: Coordination and gastronomic vision of the project. Execution and design of the training activity at the BCC. Collaboration with the Tolosa Town Council for the coordination of the project. Tolosa Town Council: Project design and execution. Unifying the t- bone steak fair with this project, offering a popular and educational event. Joint coordination of the project with the Basque Culinary Center. HAZI - Basque Vice-ministry of Agriculture, Fisheries and Food Policy: Monitoring and collaboration in the design of the project. Analysing and guaranteeing the values of local products, certification during the event and training. SPEAKERS This event seeks to interact with as many local steak houses as possible, encouraging active participation throughout the event. International guests - Dante Ferrero (Mexico) - Jefferson Rueda (Brazil) - Renzo Garibaldi (Peru) - Pablo Rivero (Argentina)

2 Spanish guests - José Gordén - Jayne Hardcastle - Juan Antonio Zaldua - Mikel Zeberio Representation of Tolosa Steak Houses - Burruntzi - Casa Julian - Casa Nicolas - Asador Botarri.

3 PROGRAMME FRIDAY 27/4/218 Place: Basque Culinary Center Time: 9:-14:3 Activity: Theory On Friday morning there will be a conference on theory with the presence of all the speakers. The aim is to generate knowledge, criteria and to offer information about meat (its sustainable production, maturation, organoleptic characteristics) different grilling techniques and their influence on the final result. In addition to sharing personal and professional experiences. Date 13/3/218 Masters of meat and grilling 1st International Meeting Time Start End Concept Room Speaker :15: 9:: 9:5: Welcome Auditorium Joxe Mari Aizega Director-General Basque Culinary :1: 9:5: 9:15: Presentation of the project and objectives Auditorium BCC :45: 9:15: 1:: Grilling, an equation and animal welfare Mikel Zeberio :3: 1:: 1:3: From the countryside to the city, from butcher to Chef Technique by Jef Rueda :3: 1:3: 11:: Stories of meat and fire Dante Ferrero

4 :3: 11:: 11:3: Women and the grill Jayne Hardcastle :2: 11:3: 12:: Break Multipurpose room :3: 12:: 12:15: The philosophy behind new butchery Technique by Re Garibaldi :3: 12:15: 12:45: Time is everything Technique by Pab Rivero :3: 12:45: 13:15: Tolosa Tolosa :45: 13:15: 14:: Discovering meat (sex, race, maturation, castration) Jose Gordon & J Antonio Zaldua & Zeberio & Tolosa Day: Friday 27/4/218 Place: Tolosa. Zerkausia (Dining hall) Time: 21: Activity: Opening dinner Opening dinner, the Tolosa steak houses will offer an opening dinner. The traditional menu of Tolosa steak houses will be offered, with a t-bone steak as the main course. Tolosa Steak Houses - Burruntzi Erretegia - Casa Julian - Casa Nicolas - Botarri Erretegia

5 SATURDAY 28/4/218 Time: 9: Place: Tolosa (Euskal Herria square) Activity: Live grilling The live grilling will start in the town of Tolosa. A square dedicated to a fair where it will be possible to see, share and try different grilled meats cooked on site. The aim of this new space is to create a dynamic place (interacting between chefs, spectators, diners). Each product can be tasted at a different service. - Dante Ferrero (Mexico) The cow show, roasting of a cow for 24 hours. Tasting on Sunday 29/4/218 - Jefferson Rueda (Brazil) Roasting of a pig during Saturday, tasting during dinner on 28/4/218 - Renzo Garibaldi (Peru) Roasting of a pig during Saturday, tasting during dinner on 28/4/218

6 - Pablo Rivero (Argentina) Roasting of local lambs during Saturday morning, tasting at midday on 28/4/218 Time: 11h Place: Tolosa (Zerkausia) Activity: HARAGI room Multi-purpose room next to the main dining hall, where there will be tastings, training sessions and conferences throughout the morning. Special guests Jose Gordón, Juan Antonio Zaldua and Jayne Hardcastle Multi-purpose room next to the main dining hall, offering tastings, training sessions and talks throughout the morning. 11:-11:45h à Haragiaren magia (Spanish) Debate on types of meat and their maturation. Guest speakers: Mikel Zeberio, José Gordon, Juan Antonio Zaldua 11:45-12:45 à Tolosa and the characteristics of its steak houses (Basque/Spanish) Guest speaker: Steak houses and meat industry from Tolosa. 12:45-13:3 à Euskal Herriko Estebeteak (Basque/Spanish) Guests speakers: Joxe Mª Barriola and Joselu Lopetegi Time: 12noon Place: Tolosa Euskal Herria Square Activity: Tasting Pablo Rivero (Argentina) Roasting of local lambs Time: 14h Place: Tolosa (Zerkausia) Dining hall Activity: Lunch Collective meal offered by Tolosa steak houses and special guests. They will grill the steaks together. Number of diners, 2 people. (the concept of this meal is being analysed and worked on) Investors: Tolosa Steak Houses - Burruntzi Erretegia - Casa Julian - Casa Nicolas - Botarri Erretegia

7 Guest steak houses - Jayne Hardcastle - Juan Antonio Zaldua - José Gordón - Pablo Rivero Time: 19:3h Place: Tolosa (TOPIC) Activity: Tribute Official tribute to the Tolosa steak houses for their work. Time: 21h Place: Tolosa (Euskal Herria Square) Activity: Tasting Jefferson Rueda (Brazil) Roasting of a pig Renzo Garibaldi (Peru) Roasting of a pig SUNDAY 29/3/218 Time: 12: Place: Tolosa (Euskal Herria Square) Activity: Tasting Dante Ferrero (Mexico) The cow show, roasting of a cow for 24 hours.