After five regional meetings with more than 100 entrepreneurs, the GustAR Program event closes its first cycle in its Federal edition.
As a grand closing of Open Kitchen -the event that is part of the GustAR Program– Fridays September 29, Saturday 30 and Sunday October 1 editing will be done Federal which will include all regions of the country. With a market of more than 60 producers and chefs representing all regions, cooking shows, talks and tastings by entrepreneurswith free entry and without prior reservation.
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Open Kitchen: when and where the gastronomic event will be
The meeting will be on Friday September 29, Saturday 30 and Sunday October 1of 14 to twentyon the ground floor of the Kirchner Cultural Center (CCK), Sarmiento 151, CABAand will feature the participation of more than 60 entrepreneurs that will show the diversity of flavors that characterizes each region with its honeys, alfajores, sweets, jams, pickles, sausages, cheeses, olive oils, olives, spices, mushrooms, preserves, nuts, wines, beers, ciders, gin, appetizers and so many other options that visitors can taste and buy. You can also eat regional dishesin the place.
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Consolidated as the event that brings together diversity and productive wealth from all regions of the country, represented by its great gastronomic, cultural and tourist valuethe Federal Open Kitchen Edition It will be the perfect closing of this cycle that had the valorization of food sovereignty and to support the regional economiesfair modes of production and consumption as protagonists, thus highlighting the passion for gastronomic traditionsthe flavors and the stories behind each product.
The public will have the opportunity to learn from the producers themselves about the origin, how they are made and who is behind the characteristic flavors of each region like lemon orange blossom honey Tucumanextra virgin olive oil Mendozarosehip jams typical of the south or the renowned tandilense salami.
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Open Kitchen
Furthermore, during the three days there will be chefs representing all regions who will cook tasty recipes with local ingredients. Some of the confirmed names are: Juan Braceli, Pablo Soto (Chubut), Osvaldo Gutierrez (Saint Louis), Horacio Micolis (Buenos Aires) and Carlos Losch (Chaco).
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Open Kitchen: what were the previous editions like?
Since May, the gastronomic, cultural and tourist identity of Argentina was present in each edition of the Open Kitchen cycle which brought together various gastronomic producers and entrepreneurs from the five regions of the country: Pampeana (Buenos Aires, Córdoba and Santa Fe), Northeast (Corrientes, Chaco, Entre Ríos, Formosa and Misiones), Northwest (Catamarca, Jujuy, Salta, Santiago del Estero and Tucumán), Nuevo Cuyo (La Rioja, Mendoza, San Juan and San Luis) and Patagonia (Chubut, La Pampa, Neuquén, Río Negro, Santa Cruz and Tierra del Fuego).
The first cycle included throughout its five dates the participation of 115 food producers from various parts of the country, mostly family businesseswho sold 80% of the products on display but, mainly, achieved the objective of making their creations known to the public of the Buenos aires city. Each edition was visited by around 10,000 people.
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The organizers of Open Kitchens confirm that “Likewith Open Kitchenfulfilled the objective of highlighting and promoting the important production and gastronomy of Argentina, its culture and tourist proposal”, a result of the “articulation and joint participation of the public-private sector made up of national and provincial government areas, organizations such as FEHGRA and regional food producers/processors.”
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
