Arriba El Sur Focuses on Argentinian and Chilean Cuisine, Wine, and Culture
San Antonio, TX 鈥
The Culinary Institute of America is excited to announce Arriba El Sur, a four-day
festival celebrating the gastronomy and wines of Argentina and Chile from
Wednesday, October 26 to Saturday, October 29. The second annual summit, which
is expanding from three to four days this year, will feature a student day on
Wednesday; professional days on Thursday and Friday; a special dinner with
visiting chefs at Nao Latin Gastro Bar on Friday evening; and a
day open to the public on Saturday with special Food Enthusiast programming.
鈥淭he Arriba El Sur Latin Summit will be a great forum to
make new contacts and a unique opportunity for everyone related to the food
industry to learn how much Chile and Argentina鈥檚 gastronomy has to offer,鈥 said Sergio Remolina, director
of Latin studies at the CIA. 鈥淲e have
secured the participation of top chefs from both countries as well as wine
experts to discuss the excellent wines they offer.鈥
On Wednesday morning, the CIA will host 150 high school
students from various schools in the San Antonio Independent School District,
followed by an afternoon for the CIA San Antonio students. The day
will be filled with demonstrations of the cuisine of Argentina and Chile and
informative presentations on the gastronomy and culture of both countries.
On Thursday and Friday, the professional portion of Arriba
El Sur will focus on the culinary heritage and contributions of the southern
region of South America known as 鈥淓l Sur.鈥 With an incredible collection of
renowned chefs, restaurateurs, wine experts, prestigious sommeliers, entrepreneurs
and industry leaders, attendees will enjoy an intensive educational experience
focusing on this exciting region.
Tickets for the professional portion of the conference are
$185 per person and culinary demonstrations and ingredient tastings will
include the following:
Thursday, October 27
- Modern Approach to the Regional Cuisine of Argentina
- The Alfajor in American Menus
- Chile in Focus
- The Wines of Argentina
- Panel Discussion: Authenticity and Evolution of the Cuisines
of Argentina and Chile in American Kitchens
- Ideation Session: Understanding the Flavors from the South
Cone
Friday, October 28
- From Paella to 鈥淎rroz con Mariscos鈥: A Deep Dive into Chilean Coastal Cuisine
- A Fuego Lento: Traditional Argentinian Asado Techniques
- The Wines of Chile
Friday evening will conclude with a five-course,
family-style dinner hosted at Nao Latin Gastro Bar featuring guest chefs from
Argentina and Chile. The dinner is open to the public and costs $100 per
person.
In addition to professional programming, Arriba El Sur has
also designed unique Food Enthusiast offerings specifically for that Saturday,
October 29 as part of the celebration of the cuisine of Argentina and Chile. There
will be four special classes including demos and cooking classes, and tickets
can be purchased via the CIA website. CIA
Professor Hinnerk von Bargen will also host free live fire demos on
the plaza during the Pearl Farmers Market to showcase the street foods of
Argentina and Chile.
For more information about Arriba El Sur and to purchase
tickets for hands-on cooking classes, chef demos and tastings, food and
beverage tastings, and the dinner at Nao Latin Gastro Bar on Friday evening, .
Photo Caption and Hi-Res Image:
A session from the 2015 Latin Cuisine
Summit at The Culinary Institute of America, San Antonio. The 2016
Summit, Arriba El Sur, will be held October 26鈥29, focusing on the food,
wine, and culture of Argentina and Chile. (Photo
credit: Darren Abate/CIA)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor鈥檚 degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the food
industry in the areas of health & wellness, sustainability, world cuisines
& cultures, and professional excellence & innovation. The college also
offers certificate programs and courses for professionals and enthusiasts. Its
worldwide network of 49,000 alumni includes leaders in every area of
foodservice and hospitality. The CIA has campuses in New York, California,
Texas, and Singapore.
# # #