Foods and Wines from Spain — Olive Oil and Jamon
George Brown College Centre for Hospitality and Culinary Arts
300 Adelaide Street East
Toronto
Ontario
43.652054020575925
-79.37007313928284
Description
Foods and Wines from Spain — Olive Oil and Jamon
We invite you to join our exclusive Foods and Wines from Spain educational workshop exploring some of the renowned and distinctive ingredients of Spanish cuisine. Spain is the top producer of olive oil in the world, producing an average of 1 million tons of olive oil each year. In this seminar, certified olive oil taster Angelo Tramonti will discuss the history of cultivating olives and production of premium oil in Spain, giving examples of how olives are indispensable to classic Spanish cooking. He will discuss tasting techniques and lead a tasting of oils made from distinct varietals such as Arbequina, Hojiblanca and Picual. This expert-led tasting and discussion will teach you how this essential ingredient is made and how it enriches Spanish cuisine.
Then, from Jamón Ibérico to Jamón Serrano, explore the varieties of this traditional Spanish delicacy. Learn the different classifications and how they are produced with expert Chris McDonald, formerly of Cava Restaurant. Chef McDonald will discuss the complete production of Jamón from how the pigs are raised all the way through to the curing process, and demonstrate hand-slicing of Jamóns and guide participants through a tasting of different varieties.
After the tasting, enjoy a reception of a selection of tapas and Spanish cheeses as you enjoy time spent with friends exploring these exceptional ingredients and traditions from Spain.
About Angelo Tramonti
Angelo Tramonti has a passion for food and sustainability. Growing up he remembers planting seeds and picking weeds in the family garden instead of playing sports with his friends. Sarafino began in 2000 from a need to make real food more accessible to the general public while increasing the value of real olive oil. He promotes and protects traditional farming practices and artisanal food production.
About Chris McDonald
Chef Chris McDonald is one of Canada's most respected chefs, known for his creative, first-principles approach to cooking, and exceptional knowledge of the intricate relationships between food and wine. He spent 15 years on an "educational odyssey", learning both the spoken and culinary languages of the world's great cuisines. Highlights include Dodin Bouffant, one of New York’s finest French restaurants; Paris’s famed La Varenne Cooking School; chef at La Bottega del Vino in Verona, Italy; opening chef in the kitchens of two luxury hotels in Zihuatanejo, Mexico; in San Francisco, cooking at legendary restaurants Stars and Chez Panisse; and in Santa Fe, where he worked at the iconic Coyote Café.
Chris has been influential in bringing his experience to several acclaimed projects in Canada, acting as chef at the VIP lounge of the Ontario pavilion at Expo 86 in Vancouver; as chef de cuisine at Centro, a project that introduced the emerging California cuisine to Toronto; as opening chef at Santa Fe Bar and Grill in Toronto, a highly successful project showcasing his southwestern and Mexican culinary skills; and at Massimo Rosticceria in 1990, which drew on an intensely personal vision that grew out of his experience in Italy. In 1995, he opened Avalon restaurant in Toronto, an 11-year project investigating the culinary boundaries of urban fine dining. Chris was the Executive Chef and President of the award-winning Cava Restaurant for nine years. His book The Complete Sous Vide Cookbook was released in December 2016.
Event Details
Date: Thursday, November 30, 2017
Location: 300 Adelaide St. E., Room 112
Time:
6:30 p.m. – 9:00 p.m: Seminar where Spanish cooking experts will lead a tasting of premium Spanish olive oils and jamon
9:00 p.m. – 9:30 .pm: Reception with Spanish tapas and wines
This listing has no upcoming events
Start:
2017-11-30T18:00:00-05:00
End:
2017-11-30T21:30:00-05:00
Category
Food & Drink
Tickets
Event Admission
112.72
CAD
110