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D'Pintxos successfully closes and begins to prepare its second edition. Juan Mari Arzak

Entry

Tabacalera Building

The challenge was ambitious: to increase the daily tradition of tapas and tapas to develop his well deserved big kitchen category. Mission accomplished.



First Master Class, Elena Arzak

D'Pintxos first World Fair & Congress Miniature Kitchen, held in the historic building Tabacalera Donostia-San Sebastián met in three sessions dense , experts and large gourmet chefs, not only national but worldwide such as Juan Mari and Elena Arzak, Pedro Subijana, Carles Gaig, Andoni Luis Aduriz, Andrés Madrigal


Sacha, Irizar and Alberto Chicote Chicote
and Andrés Madrigal during his entertaining lecture

Sacha Ormaechea, Miquel Marquez ... well Koji Fukaya (Japan) Sumito Estévez (Caracas), or Benito Molina (Baja California) who gave interesting lectures, workshops and interactive presentations. In Congress have taken part more than 150 professionals in the hotel and was organized by the Casa de la Cuisine of Euskal Herria, the technical secretariat in charge of Lankor ran and Tere Gallimó of LaGalli & Co. ensures the smooth operation of the newsroom.

Koji Fukaya, Japan
Catalan Chefs: Nando Jubany, Carles Gaig, Miquel Marquez and Oscar Manresa.

Manuel Tejerdor, toy kitchen The Andoni Luis Aduriz
Peio Amiano Garcia, director of the conference, officially opened the event with Juan Mari Arzak, Mikel Ubarrechena, vice president of the Association of Innkeepers of Guipúzcoa, Xabier Eleizegui, Technical Innovation and Development Department, and Lorea Bilbao, director of Language Policy Basque Government. Attended the event a large group of delegates, exhibitors, chefs and media. Following the event, Garcia said that D'Aminano Pintxos has closed its doors meet all expectations.

Throughout the congress was promoted several competitions including towered World Award for Best Tapa, San Sebastian City Award named after the prestigious Chef Juan Mari Arzak.
A twenty bars and restaurants came to the challenge, which was played Yeyette Villa facilities. The delivery of distinctions developed in the central building of the congress, Tobacco, with the assistance of members of the jury: Juan Mari Arzak, Pedro Subijana, Mikel Corcuera, Bruno Oteiza and Eufrasio Sánchez.

Pantxo Bedialauneta of Biscay Bar of Ondarroa (Bizkaia, Basque Country) is the world champion in the contest Pintxos, Arzak Gold-Grand Prix of San Sebastian, with his creation Entire Squid its expression. Pantxo is a self-taught chef, 34 years old, was excited after learning that his victory: "When you hear my name I felt an explosion in the impressive chest, I never thought I could achieve an award in this category, this is the reward of my job. " This braid will nominate a champion this new world class cuisine.

The second prize, silver Arzak, fell to Javier and Toño González, restaurant Zagales Valladolid The spike thanks to Land & Sea, Aroma's Frost Verdejo, and Rodrigo Bronze Arzak Roza, the Taberna del Zurdo de Oviedo with the proposal Mar y Huerta in two times.

were also awarded several special prizes:
Award for Best Bar Bar Patxi Bergara Bergara Bar located in the Gros district of San Sebastián (Basque Country) Award for Best Pintxo
made with fruit: Ricardo Rozsa, the Restaurante Casa Vergara in San Sebastian (Basque Country), creating "Watercolor" Award for Best Pintxo
made with Cod: Josean Calvo, Zeruko Bar, San Sebastian (Basque Country) with a "Bonfire with gilda"

Benito Molina with Mikel Alonso

Benito Molina, the Restaurant La Manzanilla de Baja California, won the trophy for the Most Original Pintxo with caviar Crispy pork with ground roasted suckling pig and air tortilla.

The event, apart from their proposals aimed at professionals, set up an initiative open to all food lovers, a delicious Pintxo Tunnel, in which participated 18 bars in Spain. The public, after thoughtful culinary taste of the participants working so many frequent-and appreciate-a newspaper, awarded by popular vote, a ballot box, the prizes of the First People's Pintxos.

Gilda's Gold: Café Victoria, San Sebastian (Basque Country) for its "creamy rice risotto with cuttlefish and parmesan" Gilda
Silver: Kaialde BBQ Restaurant in Hondarribia (Basque Country) with a "False see ravioli stuffed with roasted red pepper crab with chive reduction and black olive vinaigrette"
Gilda Bronze: Restaurant Zagales of Valladolid, with skewer "Sea and Land, aroma and Verdejo Glitter"

Tribute Luis Irizar

parallel, organized a Food Fair, which has accommodated nearly 60 companies exhibiting high-level, aimed at providing the professional caterers and has been visited by More than 1,700 people. Stand
Torelló



Stand Keller

Stand Fripan

Peio Garcia Amiano, a beloved and acclaimed closes with the success of the event moved to the Second World Congress & Exhibition of Miniature Kitchen, d'Pintxos bring forward the dates will be scheduled for the end of the first half of 2008.

More information: http://www.dpintxos.com/

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named the grand prize of the World Cuisine Contest in Miniature

The famous Basque chef gets involved with his daughter Elena, in the event and, apart from being a juror, will give a keynote address on Thursday 13, at ten o'clock.

The great cook

Basque, Juan Mari Arzak, holder of three Michelin stars and one of the strongholds of the transformation coquinaria with the movement of the Nueva Cocina Vasca da name and assayed Pintxos World Competition with the Grand Prix of San Sebastian. Participating bars and restaurants all over the world, selected countries and regions. Contestants will prepare a cataract pintxo that a jury of renowned chefs and food writers, including Juan Mari Arzak excels. Stresses beyond gildas awards, the City of San Sebastian Golden Arzak, which involves the World Championship. Arzak

has been involved too, apart from your session master, the act of solidarity held on Sunday 9: D'Pintxos pro Jangela Solidarity (high solidarity) in Ethiopia. A session in which celebrity chefs: Arzak himself, Pedro Subijana, Andoni Luis Aduriz, Hilario Garcia Peio Amiano Arbelaitz or with characters from the world of sport, culture and fashion have worked hand in hand to develop a Pintxo
Solidarity with purpose of raising funds for Jangela Solidarity Association in which they are built the most famous chefs of the Basque Country with a commitment to feed 500 orphans in Wukro, Ethiopia, for five years at least.

Juan Mari runs one of the best known restaurants and awarded in the world in an old house built in 1897 by her grandparents, Jose Maria Arzak Etxabe and Scholastica Lete, in what was a wine cellar, wine bar and eatery in the village of Alza, now owned by San Sebastian. His father and mother, Francisca Arratibel, gave big boost as endearing quality eatery but the leap to excellence and fame would come later with the work of Juan Mari which began in 1966, initially in the barbecue while conjecture and created their own kitchen.

has won the National Award for Best Chef Cuisine (1974) and the National Gastronomy Award for Best Restaurant (1985). It has the envied three stars in the Michelin Guide (1974, 1977 and 1989). He was also honored with the Gold and Silver Plate Tourist Merit. Juan Mari Arzak

offer on Thursday 13, at ten o'clock, with Hilario Arbelaitz (Restaurant Soule, Oiartzun) a keynote address at the First World Congress & Exhibition Cooking in Miniature. His daughter Elena is preceded on Wednesday 12, at the opening session, at ten o'clock.