Madrid Fusión 2009 in Pictures by Gerry Dawes

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Madrid Fusión 2009: VII Cumbre Internacional de Gastronomía

Rumbles from the Building Culinary Earthquake

A Sea Change in Cocina de Vanguardia?

Subtitle:

How Are We Going to Sell This Stuff Now?

Paco Ron & Peter Nilsson

Alta Cocina Pobre: Imaginación Tiempos de Crisis

(Poor Man's Haute Cuisine: Imagination in Times of Crisis)

Alchemy: Turning comfort food flavors--potatoes, chestnuts, eggs & cornbread into gold.

Madrid Fusión 2009: Peter Nilsson demonstrates a dish as Juanma Bellver looks on.

Gastrobares Galore:

Tapas Bars Owned by Cocina de Vanguardia Chefs Who Are Tired

of Experimenting with Weird Food and Want to Make Some Money

(Albert Adria, Inopia, Barcelona; Benito Gómez, Tragatapas, Ronda; María José San Román, La Taberna del Gourmet, Alicante; Paco Roncero, Estado Puro, Madrid; Carles Abell n, Tapaç 24, Barcelona; Quique Dacosta, Sula, Madrid; Dani García, La Moraga, Málaga; and Paco Ron, Vía Vélez, Madrid; and Juan Pablo Felipe, Arís (El Chaflán), Madrid to name the most prominent ones.)

(Click on the arrow to activate slideshow, click on the lower left corner box to turn captions on or off; double click on the image box to go to a Picasa webpage where, by clicking on "slideshow," you can see the images enlarged full frame.)

"Where's Santi?"

Will Santi Santimaría, Catalunya's Six Michelin Star Bad-Boy Chef Ever Be Allowed to Bring the House Down Again at Madrid Fusión?

(Like he did at MF07 when he denounced cocina de vanguardia, received a raucous 10-minute standing ovation and was then followed by Heston Blumenthal's presentation that required 3-D glasses?)

Inquiring minds want to know!

(At MF10, perhaps?)

(Stay tuned for an exclusive interview and photos direct from El Racó de Can Fabes and watching futbol with Santi in La Bodegueta in San Celoni: Atlético de Madrid 4, Barca 3)

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January 20, 2009

Ciencia y Cocina (Debate): ¿Existe La Cocina Molecular?

Science and Cuisine (Discussion): Does Molecular Cuisine Exist?

During Which Several Grown Distinguished Culinarians, Scientists and Chefs Discuss How Many Chefs Can Dance on the Head of a Pin (still no conclusion except the pin ain't molecular!)

(Click on the arrow to activate slideshow, click on the lower left corner box to turn captions on or off; double click on the image box to go to a Picasa webpage where, by clicking on "slideshow," you can see the images enlarged full frame.)

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January 21

Super-Star Chefs Awarded the Delantal de Oro (The Golden Apron)

(The apron was black!)

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Ferran Adrià, Juan Mari Arzak, Michel Bras, Pierre Gagnaire, Heston Blumenthal, Nobu Matsuhisa, Charlie Trotter, Thomas Keller, Pierre Hermé, Gualtiero Marchesi & Alain Ducasse

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Pepe Barrena & José Carlos Capel Host the Lively

"Armonías Trasgresoras" Debate at Madrid Fusión 2009

In which a series of star chefs defend (or try to defend) some of their most outlandish creations. Pay particular attention to Ferran's 2008 "Swamp thing" creation. ;-) And especially Joan Roca's Beet with Dirt, which may be the ultimate creation of cocina de vanguardia, teatro cocina, techno-emotional, cocina molecular or whatever you call it. The question is: Does it taste better than a real beet?

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One thing for sure it is indeed a work of art, a beautiful creation that looks like a museum piece.

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There was a presentation of "play food" at Madrid Fusión and here are some pictures of some of the attendees at play (and at work) before and during Madrid Fusión with special thanks to my friend Docsconz (John Sconzo; see photo credits for some memorable shots.)

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(Click on the arrow to activate slideshow, click on the lower left corner box to turn captions on or off; double click on the image box to go to a Picasa webpage where, by clicking on "slideshow," you can see the images enlarged full frame.)

About the author

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine.

Mr. Dawes is currently working on a reality television

series on wine, gastronomy, culture and travel in Spain.

Experience Spain With Gerry Dawes: Culinary Trips to Spain & Travel Consulting on Spain

Gerry Dawes can be reached at gerrydawes@aol.com; Alternate e-mail (use only if your e-mail to AOL is rejected): gerrydawes@hotmail.com