Exhibit: Foodjects - Cooking Demonstration & Film Screening June 2, 2010

FOODJECTS: Design + the New Cuisine in Spain

May 17–June 4, 2010 • Free and open to the public
Special Reception: Wednesday, June 2, 2010 • 6:00 p.m .
featuring hors d’oeuvres prepared with authentic ingredients from Spain

The exhibition Foodjects displays chefs and designers’ new formats for food that appreciate the textures, flavors, contrasts, and aromas of the new Spanish cuisine, one of the world’s most creative and surprising. Over 100 objects demonstrate that eating is an intellectual, as well as a sensory experience, and along with curator Martín Azúa’s attractive montage, reflect a dynamic creativity as varied as the landscapes of Spain. This traveling exhibition opens in Chicago after successful runs in Washington, D.C. and Miami, with Texas as its final U.S. destination. The exhibition has been organized in collaboration with Kendall College, Solex Partners, and the Tourist Office of Spain.

Special Events
Wednesday, June 2 • 6:00 p.m. ~ Panel Discussion and Cooking Demonstration

Spanish cuisine is a curious combination of time-tested, bedrock regional traditions and a recent rise to global gastronomic preeminence thanks to the efforts of an elite avant-garde group of Spanish chefs. Join Christopher Koetke, Dean of the School of Culinary Arts of Kendall College, at the Instituto Cervantes Auditorium on June 2 for a lively discussion of these two divergent yet connected facets of Spanish cuisine. Following the panel discussion, Tim Cottini, executive chef of Chicago’s Café Ba-Ba-Reeba, will demonstrate how to prepare various Spanish specialties. This exciting evening of Spanish cuisine will conclude with a reception featuring samples of Spanish foods provided by Solex Partners–importer and marketer based in Chicago —and prepared by Kendall College prospective chefs, paired with unique sherries and wines.

Thursday, June 3 • 6:00 p.m. ~ Screening of A Day at El Bulli

The film A Day at El Bulli follows chefs, waiters, and customers through an entire day at the world-renowned El Bulli restaurant in Catalunya, run by renowned Spanish chef Ferran Adriá. From daybreak until the last customer is gone, this documentary reveals the day-to-day life of the restaurant considered the best in the world. While associated with “molecular gastronomy,” Adriá considers his cuisine deconstructionist, based on the pursuit of meaning to the point of undoing the oppositions on which the meaning is apparently founded.

Presented with the collaboration of Radio Televisión Española. In Spanish with English subtitles.


Instituto Cervantes of Chicago. 31 West Ohio St. Tel. 312 335 1996. Fax 312 587 1992. http://chicago.cervantes.es. [email protected]

Official Website: http://chicago.cervantes.es