{"id":818,"date":"2011-07-08T09:25:00","date_gmt":"2011-07-08T07:25:00","guid":{"rendered":"https:\/\/www.fagorprofessional.com\/blog\/?p=818"},"modified":"2022-11-22T15:26:04","modified_gmt":"2022-11-22T15:26:04","slug":"vuelve-san-sebastian-gastronomika","status":"publish","type":"post","link":"https:\/\/www.fagorprofessional.com\/blog\/es\/vuelve-san-sebastian-gastronomika\/","title":{"rendered":"\u00a1Vuelve San Sebasti\u00e1n Gastronomika!"},"content":{"rendered":"<p>Bueno, pues ya vamos sabiendo algunas cosas sobre la pr\u00f3xima edici\u00f3n de <a <a href=\"http:\/www.sansebastiangastronomika.com\/\" rel=\"nofollow\" target=\"_blank\">San Sebasti\u00e1n Gastronomika \u2013 Euskadi Sabor\u00e9ala<\/a>, que se celebrar\u00e1 en el Kursaal entre los d\u00ed\u00adas 20 y 23 del pr\u00f3ximo noviembre. De entrada, ya conocemos el cartel, que no s\u00f3lo nos ha impresionado por su creatividad y belleza, sino que tambi\u00e9n representa a la perfecci\u00f3n las gastronom\u00ed\u00adas de los tres pa\u00ed\u00adses invitados en esta edici\u00f3n: Per\u00fa, Brasil y M\u00e9xico. Todos ofrecer\u00e1n la participaci\u00f3n de sus mejores cocineros, tanto vanguardistas como convencionales, quienes, como es costumbre, no s\u00f3lo hablar\u00e1n de la gastronom\u00ed\u00ada y de sus creaciones, sino que dar\u00e1n a los asistentes la oportunidad de probarlas en directo.<\/p>\n<p>Gastronomika se divide en lo que sus organizadores denominan \u00abCuatro mundos diferentes pero complementarios\u00bb: Alta, donde se presentan las distintas gastronom\u00ed\u00adas invitadas; Off, que es el escenario de las nuevas tendencias en sala, restauraci\u00f3n, vino, parrilla y hotel; Popular, dedicada al espect\u00e1culo y las sinerg\u00ed\u00adas ciudadanas, y Market, donde se potenciar\u00e1 el networking para atender a las crecientes necesidades 2.0 de los asistentes.<\/p>\n<p><img decoding=\"async\" class=\"lazyload\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2011\/07\/sansebastiangastro2011.jpg\" \/><noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/www.fagorprofessional.com\/blog\/wp-content\/uploads\/2011\/07\/sansebastiangastro2011.jpg\" \/><\/noscript><\/p>\n<p>En cuanto a las ponencias, y por motivos de espacio bloguero, nos limitaremos a mencionar a los pa\u00ed\u00adses invitados, porque en el apartado de Otras Ponencias os v\u00e1is a encontrar una vez m\u00e1s con todas las estrellas del panorama nacional, que no son pocas: Carme Ruscalleda, Andoni Luis Aduriz, Joan Roca, Josean Mart\u00ed\u00adnez Alija, Juan Mari Arzak, Mart\u00ed\u00adn Berasategui, Pedro Subijana y muchos m\u00e1s. No faltar\u00e1 la presencia de chefs extranjeros del peso de Heston Blumenthal, de <a <a href=\"http:\/www.thefatduck.co.uk\/\" rel=\"nofollow\" target=\"_blank\">The Fat Duck<\/a> (Reino Unido), Alexandre Gauthier, del Auberge de la Grenouill\u00ed\u00a8re (Francia), Ignatius Chan, de Iggys (Singapur) y Grant Achatz, de Alinea (Chicago, EE UU).<\/p>\n<p>En la jornada de Brasil, que se celebrar\u00e1 el lunes 21, participar\u00e1n Claude Troisgros, del restaurante Olympe (R\u00ed\u00ado de Janeiro); Helena Rizzo y Daniel Redondo, de Man\u00ed\u00ad (Sao Paulo), Rodrigo Oliveira, de Mocot\u00f3 (Sao Paulo), Roberta Sudbrack, de Sudbrack (R\u00ed\u00ado de Janeiro) y \u00ed\u0081lex Atala, de DOM (Sao Paulo).<\/p>\n<p>El martes 22 es el turno de M\u00e9xico, que estar\u00e1 representado por Enrique Olvera, del restaurante Pujol (M\u00e9xico DF), Alejandro Ru\u00ed\u00adz, de Casa Oaxaca (Oaxaca), Titita Ram\u00ed\u00adrez, de El Baj\u00ed\u00ado (M\u00e9xico DF), Abigail Mendoza, de Tlamanalli (Oaxaca) y Bruno Oteiza y Mikel Alonso, de Biko (M\u00e9xico DF).<\/p>\n<p>Y por \u00faltimo, el mi\u00e9rcoles 23 ser\u00e1 el d\u00ed\u00ada de Per\u00fa, que contar\u00e1 con la presencia de Pedro Miguel Schiaffino, de Malabar, Teresa Izquierdo, de El Rinc\u00f3n que no Conoces, Mitsuharu Tsumura, de Maido, y Gast\u00f3n Acurio, de Astrid &amp; Gast\u00f3n, todos ellos de Lima.<\/p>\n<p>Adem\u00e1s de todo esto, estar\u00e1n las habituales degustaciones en tiempo real, la celebraci\u00f3n de Planeta Parrilla, donde los mejores parrilleros nacionales se medir\u00e1n con sus colegas de los pa\u00ed\u00adses invitados, la segunda edici\u00f3n del Campeonato Internacional de Gin Tonic Jordi Estadella y, por supuesto, el Concurso Oficial Mejor Sumiller de Espa\u00f1a 2011, que se celebra en San Sebast\u00ed\u00adan por segundo a\u00f1o consecutivo.<\/p>\n<p>Pod\u00e9is obtener m\u00e1s informaci\u00f3n sobre el programa y las tarifas para asistir descarg\u00e1ndolo de su p\u00e1gina web.<\/p>\n<p>Volveremos a hablar de ello, porque a\u00fan faltan meses para el comienzo\u2026 Pero a nosotros ya se nos est\u00e1 haciendo la boca agua.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bueno, pues ya vamos sabiendo algunas cosas sobre la pr\u00f3xima edici\u00f3n de<\/p>\n","protected":false},"author":1,"featured_media":490371,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-818","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novedades-y-eventos"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vuelve San Sebasti\u00e1n Gastronomika<\/title>\n<meta name=\"description\" content=\"La pr\u00f3xima edici\u00f3n de San Sebasti\u00e1n Gastronomika \u2013 Euskadi Sabor\u00e9ala, 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