Foodies, culinary experts and world famous chefs will gather in Santiago this month for “Chile In One Bite”, a three-day event celebrating the country’s unique cuisine. Chile’s gastronomic culture will be presented through a series of tasting sessions and grand meals from Jan. 13 – 16 at the Centro Cultural Estación Mapocho.
The concept has been developed by Fundacion Imagen de Chile, a non-profit organization, and will run as part of the 6th World Summit on Arts and Culture (CNCA) — hosted by the Consejo Nacional de la Cultura y las Artes (CNCA). All attendees of the Summit are invited to sample the finest dishes from Chile’s many regions.
Special cocktails and appetizers — all guaranteed to whet the whistle — will be prepared by acclaimed Chilean chef, Tomás Olivera, to mark the event’s opening evening. Olivera’s cooking style brings an imaginative and original experience to Chilean tradition and he is renowned for reinventing classic dishes, such as his interpretation of Pastel de Choclo teamed with shellfish and crustaceans (originally filled with beef and chicken).
During the summit, Jerónimo Dougnac and his company Quinto Cielo will be responsible for all breakfasts, lunches and “onces” (the Chilean version of “tea time”). Quinto Cielo creates delicious cuisine using the sous-vide technique — a method of cooking food sealed in airtight plastic bags, so to cook the item evenly, inside and out.
Menus will include Chilean favorites such as marraqueta bread with avocado and pan amasado (country bread) with pebre (a local condiment made of coriander, chopped onion, olive oil, garlic and peppers).
Chile In One Bite’s closing gala promises to be a spectacular occasion. Chef Rodolfo Guzmán and his restaurant Boragó — ranked eighth out of 50 best eateries in Latin America according to British magazine “Restaurant” — will be supplying the food. Guzmán describes sampling his cooking – labelled “Endemic Cuisine” — akin to “tasting the soil of Chile.”
He is known for approaching food in a truly unique way and exploring the relationship between the land, gastronomy and wild seasonal produce. Guzmán also plays with different textures and colours — typified by his Pastel de Choclo cookie with sea urchin cream.
For more information: www.thisischile.cl/chileinonebite