SATURDAY, 6th
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10.30/12.00
Porto-Muiños ‘ s Seaweeds: Workshop and Tasting.
10.30/14.00
Rice from Alicante
Odón Martínez “El Granaíno”, Elche; Asunción Gil “Culinart”, Elche; Rafa Soler “Joël Restaurant Bistronòmic”, Denia; David Devesa “El Hogar del Pescador”, Villajoyosa; José Miguel Tortosa “Taita”, Benidorm; Basilio Corral “Art a la Cuina”, Benidorm and Josefa Navarro and Paco Gandía “Paco Gandía”, Pinoso, Mari Carmen Vélez "La Sirena" Petrer.
11.00/11.40
Healthy Breakfasts, Bread and Olive Oil
Anselmo Juárez and Santiago Hernández “Zeitúm”, Úbeda (Jaén).
Price: Free. +info
11.00/12.30
Workshop on Snacks (Pinchos)
Senén González “Sagartoki”, Vitoria (Álava).
12.00/13.30
Cleaning, Curling, Recipes and Tasting of Red Thistle from Ágreda.
Price: Free. +info
12.00/14.00
Arabic Cuisine.
Joe Barza "Chase"(Lebanon), Charles Azar "Four Seasons"(Lebanon), Mohammad Orfali "Casual Dining"(Syria) y Suat Sakar "Hheisa"(Tunisia)
Place: IFA MEET.
16.30/17.30
Californian walnuts.
Recipes, Pairings and Tasting.
Price: Free. Prior registration required. +info
16.30/17.30
Explanation, execution and tasting of the Tortilla de Patatas that won the XII Spanish Championship - Tescoma Trophy.
Price including beer: €3. +info
16.30/18.00
Workshop on Mediterranean Tapas.
María José San Román “Monastrell”, Alicante.
16.30/18.00
Workshop on ice creams.
Spanish team who won the International Award of Criticism in the frame of the Ice Cream World Championship held in Rimini (Paco Carretero, Alfonso Herce, Andrés Sirvent, Xavier Calatayud and Lorenzo Blanco).
17.00/17.40
Fried preparations.
Anselmo Juárez and Santiago Hernández “Zeitúm”, Úbeda (Jaén).
Price: Free. +info
17.00/18.30
Black Truffle from Graus.
Asociación de Recolectores y Cultivadores de Trufa de Aragón (Association of Black Truffle Harvesters and Growers) and Javier Turmo, “El Pesebre”, Benasque (Huesca).
Price including 3 tastings: €20. +info
17.00/18.30
Cleaning, curling, recipes and tasting of Red Thistle from Ágreda.
Price: Free. +info
17.00/19.30
Haute Cuisine on the Grill.
Pablo Loureiro “Branka”, San Sebastián (Guipúzcoa).
Grilled Vegetables, fish and seafood from the Mediterranean.
Sebastián Abad “La Vaquería”, Campello (Alicanta).
The veal chop
18.00/19.30
Workshop on Martiko’s Duck.
Recipes and tasting of 5 products.
Precio: 3 €. +info
18.00/19.30
Workshop on Seafood.
Justo García y Rafael Espinosa abordarán el tratamiento de la gamba y de todos los mariscos que entran habitualmente en la lonja de Santa Pola.
Price including tasting: €30. +info
18.15/19.30
Design sandwich.
Víctor Taborda "La Veranda" (Marbella).
Price including tasting: €6. +info
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