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Miniature, small cuisine to enjoy
The participation of miniature Japanese and Mexican cuisine will be one of the novelties of the conference.
Miniature Pintxos Congress, They are some Haute Cuisine Conference in reduced doses, in size, but not in professionalism or elaboration, which this year celebrates its third edition with interesting mini-proposals.
From February 27 to March 2, Basque gastronomy will share the scene with that of Mexico and Japan at the congress to be held in Murgia.
Tapas and pintxos They are much more than side bites, and during the days of the conference we will see in the kitchens and rooms of the Hotel Restaurant La Casa del Patron, of the Alavesa locality.
As in previous editions, formerly Minimal now Miniature, the best pintxos chefs of the year will recreate the happy moments of their achievements to the general public attending the activities of the program. They will be present, Alfonso García, José Luque, Igor Rodríguez, Alex Múgica, Jesús Íñigo, Rubén González or David Rodríguez among others.
Double program, more thumbnails.
Within the activities of the congress, the organization has wanted them to be divided into two main categories, the professional and the popular.
- On the Professional Level
The Chefs will be accompanied by guests from the aforementioned countries, developing presentations and lectures like those of the Mexicans Solange Muris, Pablo San Román, Benito Molina, José Manuel Baños and Abigail Mendoza, who will take us to Central America on a delicious journey from Aztec cuisine, to that of our days, with all the iEuropean or Eastern influences and mergers as it currently treasures.
Japanese culinary activity will be represented by two young chefs Takahiro Koshihara y Takafumi Ishiura who will enter the field of fusion with the excellent result of their elaborations of Basque-Japanese cuisine.
Another novelty of the professional space is the presentation of microseminaries, in a new space created for the occasion called Miniature Pintxos Experience, In it, miniature presentations will be carried out on elaboration, presentation and product techniques.
The rest of the days will be covered by the already traditional dinners and lunches that have as protagonists the winners of the provincial pintxo championships of the Basque Country and Navarra.
Visitors and the general public who come to the congress venue during the days of celebration, will be able to witness the excellent preparation of the miniature bites, by the participating chefs.
El Pintxo Village, it will be the moment when the whole family can enjoy the creations of David Rodríguez, Juan Antonio Gómez, Iñigo and Koldobika; Félix Manso, Manuel Eduardo, Iván Silex, Mitxel Suárez or Tibur Esquisabel.
Another of the family activities is the Miniature Kids, where the smallest of the house, can exercise in the task of cooking and healthy diet and nutrition, in the workshops that will take place over the weekend.
The star dish will undoubtedly be the participation of the Master Chef Junior Mario Palacios and Marcos Mendicuti in the session with the bakers of Artepan under the watchful eye of its collaborator, Mikel Windows and of the 200 children who will concentrate in the demonstration room.
We leave the full content of the program of activities for the conference here linked on the miniature website.
Taking advantage of the celebration of the congress, the organizers have wanted to carry out a special tribute to one of the forerunners of the different gastronomic congresses and entrepreneur such as Gonzalo Antón, everyone is known for Zaldiaran de Vitoria, the wineries Izadi, apart from Baskonia ...