Culinary Cities of the World — Gala Dinner

Culinary Cities of the World — Gala Dinner

Culinary Cities of the World presents: Cities of Spain

Featuring Chef Javier Outumuro from Galicia, Spain

George Brown College’s Centre for Hospitality & Culinary Arts (CHCA) hosts an event series called Culinary Cities of the World, which recognizes the world’s leading culinary cities. For our next Culinary Cities of the World event, we will celebrate the food, wine, and culinary contributions of the Galicia region of Spain. 

Chef Javier Outumuro

Chef Javier began his career in Switzerland where he honed his craft for ten years. He then returned to his native Galicia where he opened his first restaurant, Arco Da Vella, on a mountaintop overlooking the city of Orense, which he ran for a decade.  That led to the opening of his temple of Galician gastronomy A Taberna in the downtown historic district of Orense. Chef Javier’s modern take on traditional Galician cuisine quickly made A Taberna a gastronomic destination for heads of state, celebrities, and culinary enthusiasts alike. Chef Javier’s philosophy is deeply rooted in tradition with modern techniques and an emphasis on the sea. Port of Vigo, the world’s biggest fishing port, is only an hour away on the Atlantic coast.

A Taberna is a Michelin Guide recommended restaurant and the recipient of the Government of Spain’s rare “Q” for “Quality” award recognizing outstanding achievement. It also holds the illustrious Gold Plate of Spain award. 

Galicia

Galicia is deeply rooted in Celtic culture with a period of Roman influence as well. Its capital, Santiago de Compostela has been the final destination of pilgrims since the Middle Ages, who travelled along the Jacobean Route to the final resting place of St. James the Apostle, a road that forged the beginnings of modern day Europe and continues to be one of the world’s most sought after pilgrimages with 250,000 people walking the route every year. 

Its cuisine is one of the main tourist attractions of Galicia: the exquisite delicacies of this region are based on the high quality and variety of the local products used in the preparation of dishes. Country, farm and sea products are unique in their characteristics and quality. Furthermore, it cannot be forgotten that one of the main pillars of Galician cooking is the professionalism of its experts. Galician chefs are found world-wide.

The importance of its gastronomy is manifested at the more than 300 gastronomic fiestas which are held in Galicia throughout the year. The origins of these exaltations to local produce, which arouse much interest in visitors, lie in the many local and regional traditional fiestas held during harvest time or religious holidays. A testament to its fine cuisine is the fact that Galicia is home to 30 Denomination of Origin protected food and beverage products.

Details:

• Wednesday, November 23, 2016,  6:30pm
• The Chefs’ House at 215 King East, Toronto
• $95 inclusive