STEWS, PURÉES, CREAM SOUPS, SOUPS AND PULSES: Pulses

Friday, March 2, 19.30 h

Chef: Elena Arzak. Chef Restaurante Arzak (San Sebastián)
Specialist: Joan Josep Morilla

Description:
Elena Arzak will be on hand at the Ágoras del Gusto to explore the universe of two of Spanish cuisine’s most essential ingredients: garlic and parsley. These are two basic products in Basque culinary culture which will draw spectators into the suggestive world of spices and flavours.
Josep Morilla, a specialist in this food family, will provide a brief and brilliant introduction prior to the chef’s performance.

Elena Arzak is the daughter of one of the country’s foremost chefs, Juan Mari Arzak, and part of the fourth generation of a family of veritable gastronomy alchemists. Zurich, London, Paris and Montecarlo are just a few of the destinations chosen by this tireless artist in her forays into the world’s most prestigious kitchens. Research and continued growth are among the motives that drive the current co-manager of one of Spain’s only restaurants to have received three Michelin stars – Restaurante Arzak-.

Joan Josep Morilla works at Barcelona’s Boquería market, and is heir to a family tradition that goes back over 40 years – 30 of which have been dedicated to nuts and dried fruit. A direct seller, he has enriched his knowledge of the spices available at his stall by interacting with clients and by taking courses, all the while expanding his business, thanks to the cultural diversity which has brought so much to this market. He works with over 100 bulk and packaged spices, Mediterranean, exotic and oriental in origin, all of which has provided him with hands-on knowledge about the subject.

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