United States Of America
Oct 12 2021 00:00 h - Nov 12 2021 00:00 h
Foods from Spain is organizing Spain’s Day, a series of seminars on gourmet ingredients and Spain’s gastronomy, at four top culinary schools in the United States:
- October 12, 2021: Kendall College at National Louis University – Chicago.
- October 19, 2021: San Francisco Cooking School – San Francisco.
- November 3, 2021: Culinary Institute Lenotre – Houston.
- November 12, 2021: Seattle Culinary Academy - Seattle.
Each seminar will feature some of Spain’s most emblematic ingredients, such as, extra virgin olive oil, canned fish and vegetables, cheese, and spices like pimenton and saffron. Mat Schuster, renowned chef and owner of Canela Bistro & Wine Bar in San Francisco, will conduct the “Cheese from Spain” seminar as well as a hands on “Tapas Class”. Jeffrey Shaw, Foods from Spain Director in the US, will lead the seminars on EVOO.
The Spain’s Day audience includes culinary students and instructors from the above-mentioned school. This event aims to teach future chefs about Spanish gastronomy, culinary techniques, and Spain’s emblematic ingredients.
Mat Schuster specializes in traditional Spanish and Spanish-inspired cuisine. Mat was class manager and culinary instructor for Draeger’s Culinary Centers and Whole Foods Market. Furthermore, he was the Executive Chef and F&B manager for the San Francisco Bay Club, and Golden Gate National Parks Conservancy. He continues to research and learn about Spanish cuisine once or twice a year at Spanish Michelin Star Restaurants, such as Echaurren and La Venta Mocalvillo in La Rioja (Spain).
The Tapas Class will feature a menu including a recreation of Spanish traditional dishes and ingredients such as tortilla, gazpacho, ensaladilla, canned tuna, piquillo peppers and olives. During the Cheese Seminar, Manchego, Mahón, Arzúa-Ulloa, and other renowned Spanish cheeses will be presented to students as well as Spanish honey, Marcona almonds, dried figs, and tortas de aceite. The Olive Oil Seminar will include different types of varietals of EVOOs from Spain such as Picual and Arbequina.
If you are interested in the Spain’s Day program but are not a student of any of the culinary schools participating, please check the Foods and Wines from Spain website on a regular basis. The Spain’s Day program is coordinated by the Trade Commission of Spain in New York. For information on Spanish ingredients and gastronomy visit www.foodswinesfromspain.com/spainfoodnation or if you are interested in learning more about any of the Spanish food providers, contact the Trade Commission of Spain in New York. We look forward to hearing from you!
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