Madridfusion:
I know…I know! I haven’t written in this blog for quite some time. I think the scarceness of my blogs would be the case for anyone living in the Rioja wine country. I’ve been living a little too hard, enjoying wines, chorizos and the countryside.
As much as I’d love to begin on my detailed stories and descriptions of regional Riojan cuisine, the people and the culture, I’ve decided to save it till the end of the trip. There is literally a books worth of recipes, experiences and purple toothed tales to place in one blog and the truth is I am currently too busy livin’ the dream!
So to hold anyone interested over until I spill all my tales of hearty Riojan life, I thought it a great time to share my experience with Madridfusion or what I can remember for that matter. Yeah there was an open bar…so what.
Probably the most mesmerizing of the four day congress was the abundance of expert chefs and food experts. There were literally about 10 of my biggest heroes in one building on any given day. Ferran Adria, Charlie Trotter, Thomas Keller, Harold Magee, Heston Blumenthal, Andoni Luis Aduriz, Nobu Matsuhisa etc. etc. etc.
I know…I know! I haven’t written in this blog for quite some time. I think the scarceness of my blogs would be the case for anyone living in the Rioja wine country. I’ve been living a little too hard, enjoying wines, chorizos and the countryside.
As much as I’d love to begin on my detailed stories and descriptions of regional Riojan cuisine, the people and the culture, I’ve decided to save it till the end of the trip. There is literally a books worth of recipes, experiences and purple toothed tales to place in one blog and the truth is I am currently too busy livin’ the dream!
So to hold anyone interested over until I spill all my tales of hearty Riojan life, I thought it a great time to share my experience with Madridfusion or what I can remember for that matter. Yeah there was an open bar…so what.
Probably the most mesmerizing of the four day congress was the abundance of expert chefs and food experts. There were literally about 10 of my biggest heroes in one building on any given day. Ferran Adria, Charlie Trotter, Thomas Keller, Harold Magee, Heston Blumenthal, Andoni Luis Aduriz, Nobu Matsuhisa etc. etc. etc.
Myself with Charlie Trotter 
Hearing Ferran’s thoughts on properly naming his cuisine as it was debated with Heston, Andoni, Harold, and Davide was as entertaining as taking part in a whisky and food pairing and be assured the whiskey was only Johnny Walker Blue Label. Wow! Actually, I think one of the smartest things I did the whole show was make quick friends with the gentlemen serving the very expensive distilled gold (JWB).
Hearing Ferran’s thoughts on properly naming his cuisine as it was debated with Heston, Andoni, Harold, and Davide was as entertaining as taking part in a whisky and food pairing and be assured the whiskey was only Johnny Walker Blue Label. Wow! Actually, I think one of the smartest things I did the whole show was make quick friends with the gentlemen serving the very expensive distilled gold (JWB).
Whiskey guy 
Ferran was as zany as always with his head partially in another place. He did make great points on correctly defining Molecular Gastronomy, a complicated set of terms that confuses many. He stated that Science Gastronomy seemed a better fit so to not scare off individuals who find the more confusing “molecular gastronomy” offsetting. Harold, Davide and company did agree and I think some progress was made on simplifying the understanding of dishes and techniques new to Spain and the food world.
Other experiences in the event included a wine tasting from Navarra which offered some 50+ wines from the region, a tequila tasting from Mexico (the invited country of 09’), food demonstrations from some of my favorite well known chefs in Spain like Dani Garcia.
Ferran was as zany as always with his head partially in another place. He did make great points on correctly defining Molecular Gastronomy, a complicated set of terms that confuses many. He stated that Science Gastronomy seemed a better fit so to not scare off individuals who find the more confusing “molecular gastronomy” offsetting. Harold, Davide and company did agree and I think some progress was made on simplifying the understanding of dishes and techniques new to Spain and the food world.
Other experiences in the event included a wine tasting from Navarra which offered some 50+ wines from the region, a tequila tasting from Mexico (the invited country of 09’), food demonstrations from some of my favorite well known chefs in Spain like Dani Garcia.
Tequila Tasting 
The entire event was catered with lunch provided in the form of a tapas tasting from different regions every day. The small bites were hit or miss depending on the day.(I give props to the Paradores Hotels for good eats and decent jamon). But not to worry, when the food failed me, Adam Melonas (sous chef of the Casino in Madrid and probably one of the most respected chefs coming from Australia) and some other culinary respectfuls were sure to hit up the free gin and tonics, beers or wines to hold us over.
I never thought I would say this, but, drinking and bar-booth hopping was and is a vital part of networking at these events. Just imagine a convention center full of food and wine people…ridiculously drunk and getting to know each other…good times. And the norm for most of us.
The Fusion was good stuff. For me it showed to be more about networking than anything else. Though the food demonstrations tied throughout were impressive. I was also reminded on how much I am entertained by Ferran’s public speaking and how much excitement exists for good food and wine.
Some of the deeper conversations with fellow chefs like Adam Melonas made me scratch my head and become even more inspired to learn, create and live.
My adrenaline is simply up here in Spain. I am currently having the time of my life. Following the Fusion I will be off to Extremadura to participate in a Matanza (traditional pig slaughter) which I will document with detail and share with all of you. On my return to Rioja I will continue to post on the many restaurants I have eaten at in Spain including: Atrio in Caceres, Can Roca in Girona, Abac in Barcelona, El Poblet in Denia, Cider houses in San Sebastian, Tapas in Madrid, Saffron tastings at Monastrell in Alicante and tours of La Boqueria in Barcelona etc. etc.
Livin’ the Dream!
The entire event was catered with lunch provided in the form of a tapas tasting from different regions every day. The small bites were hit or miss depending on the day.(I give props to the Paradores Hotels for good eats and decent jamon). But not to worry, when the food failed me, Adam Melonas (sous chef of the Casino in Madrid and probably one of the most respected chefs coming from Australia) and some other culinary respectfuls were sure to hit up the free gin and tonics, beers or wines to hold us over.
I never thought I would say this, but, drinking and bar-booth hopping was and is a vital part of networking at these events. Just imagine a convention center full of food and wine people…ridiculously drunk and getting to know each other…good times. And the norm for most of us.
The Fusion was good stuff. For me it showed to be more about networking than anything else. Though the food demonstrations tied throughout were impressive. I was also reminded on how much I am entertained by Ferran’s public speaking and how much excitement exists for good food and wine.
Some of the deeper conversations with fellow chefs like Adam Melonas made me scratch my head and become even more inspired to learn, create and live.
My adrenaline is simply up here in Spain. I am currently having the time of my life. Following the Fusion I will be off to Extremadura to participate in a Matanza (traditional pig slaughter) which I will document with detail and share with all of you. On my return to Rioja I will continue to post on the many restaurants I have eaten at in Spain including: Atrio in Caceres, Can Roca in Girona, Abac in Barcelona, El Poblet in Denia, Cider houses in San Sebastian, Tapas in Madrid, Saffron tastings at Monastrell in Alicante and tours of La Boqueria in Barcelona etc. etc.
Livin’ the Dream!
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