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Identita' Golose: Seminar with Virgilio Martinez

Identita' Golose: Seminar with Virgilio Martinez

Events - Cooking classes
  • 10/1/2018
  • 6:00 PM - 7:00 PM
  • NYC Flatiron
$125.00

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  • Description
  • Location
  • Menu
  • Teacher

The acclaimed International Chefs Forum, Identità Golose, returns to Eataly New York for its ninth U.S. edition this fall. Identità Golose brings together 7 of the most notable chefs and most celebrated culinary personalities for a 3-day convention. Five intimate seminars will invite a handful of epicureans to experience the work of these all-star chefs firsthand and to be exposed to the latest techniques and trends that define today’s culinary world. 

“The Human Factor” will be a prominent, overarching theme throughout the week’s events. In an era dominated by intense economic and political tension, and by such a widespread use of communication on social networks that too often leads to losing touch with people, nourishing human relationships, at work as well as at home and in one’s free time, becomes more and more precious and revolutionary. No technology will ever be able to replace a real relationship between people. Of course, finding time to speak and discuss is becoming more and more difficult. We easily escape reality and hide into the virtual, but when you do catch someone else’s attention, it’s incredible.

Chef Virgilio Martinez, the most acclaimed Peruvian chef in the past few years, capable of presenting Peru through all its facets and cultures, will share his favorite new culinary techniques as he creates an innovative dish centered around the week's theme. As he works his magic, you will enjoy each dish — prepared and plated before your eyes! — served with complementary wine pairings.

Reserve quickly, as limited seats are available!

Check-in for your reserved seminar at the La Scuola host stand, located just inside the 23rd St. store entrance. Please bring a copy of your email confirmation. Seating is first-come, first-served, and all guests planning on consuming alcohol must be able to produce government-issued identification to prove they are 21 or over. Due to the nature of this event, we will not be able to accommodate allergies or dietary restrictions. 

Scuola Grande

200 Fifth Avenue

New York City NY 10010

212.539.0205

lascuola@eataly.com

Menu:

  • Scallops & Grain Diversity: Grilled Scallops & Kiwichas Dyed with Natural Dyes from the Andes
  • Cured Duck with Escabeche Sauce, Sea Urchin & Oca Crisp (Tuber from the Andes, Oxalis Tuberosa

Wines: to be determined

Due to the nature of the event, we are unable to make menu substitutions to accommodate allergies or dietary restrictions.

 

Virgilio Martinez

Virgilio Martinez: Born in 1977, Peruvian chef Virgilio Martinez marks the new age of Latin American Gastronomy: a vibrant scene of ideas, colours and creativity pushed forward by young chefs on a mission to cook up their countries and spread their cultures through kitchens around the world. No one embodies this philosophy quite like Martinez who, after training as a lawyer in Lima, landed his first cooking job in Canada where he enrolled in culinary education at Le Cordon Bleu. This study continued in London before he began his training in restaurants around the world, including stints working for Gaston Acurio in Madrid, Bogota and as executive chef at his famed Astrid y Gaston restaurant in Lima.

In 2010 he stepped out on his own to open the Central restaurant in the trendy Miraflores district of Lima. It’s a unique restaurant in which Martinez, armed with years of research into the indigenous ingredients of Peru such as quinoa, fruits and wild herbs, takes diners on a tour of the different altitudes across his county with dishes that present ingredients from levels way above and below the sea. The restaurant quickly became one of the most exciting culinary destinations in Peru and the hard work of constantly travelling to research new ingredients from across his home country paid off in 2014 when Central placed 1st on Latin America’s 50 Best Restaurants List.

In 2012 Martinez stepped further into his role as an ambassador for Peruvian gastronomy around the world, opening the Lima restaurant in London which within just one year became the first Peruvian restaurant to receive a Michelin star. Between his time spent cooking, creating and presenting research at international congresses around the world, Martinez has also managed to launch the Mater Initiative- a research project that sees the Martinez and a group of specially selected researchers travel across Peru to document hundreds of different ingredients, sharing information about their uses, their history and, often, their cultural significance online through an open, free platform.

Martinez ended 2014 with a bang after opening Lima Floral, his second restaurant in London. And in 2017 Central is still the best restaurant in Latin America, ranking 5th into the global overall World's 50Best.


Description

The acclaimed International Chefs Forum, Identità Golose, returns to Eataly New York for its ninth U.S. edition this fall. Identità Golose brings together 7 of the most notable chefs and most celebrated culinary personalities for a 3-day convention. Five intimate seminars will invite a handful of epicureans to experience the work of these all-star chefs firsthand and to be exposed to the latest techniques and trends that define today’s culinary world. 

“The Human Factor” will be a prominent, overarching theme throughout the week’s events. In an era dominated by intense economic and political tension, and by such a widespread use of communication on social networks that too often leads to losing touch with people, nourishing human relationships, at work as well as at home and in one’s free time, becomes more and more precious and revolutionary. No technology will ever be able to replace a real relationship between people. Of course, finding time to speak and discuss is becoming more and more difficult. We easily escape reality and hide into the virtual, but when you do catch someone else’s attention, it’s incredible.

Chef Virgilio Martinez, the most acclaimed Peruvian chef in the past few years, capable of presenting Peru through all its facets and cultures, will share his favorite new culinary techniques as he creates an innovative dish centered around the week's theme. As he works his magic, you will enjoy each dish — prepared and plated before your eyes! — served with complementary wine pairings.

Reserve quickly, as limited seats are available!

Check-in for your reserved seminar at the La Scuola host stand, located just inside the 23rd St. store entrance. Please bring a copy of your email confirmation. Seating is first-come, first-served, and all guests planning on consuming alcohol must be able to produce government-issued identification to prove they are 21 or over. Due to the nature of this event, we will not be able to accommodate allergies or dietary restrictions. 

Location

Scuola Grande

200 Fifth Avenue

New York City NY 10010

212.539.0205

lascuola@eataly.com

Menu

Menu:

  • Scallops & Grain Diversity: Grilled Scallops & Kiwichas Dyed with Natural Dyes from the Andes
  • Cured Duck with Escabeche Sauce, Sea Urchin & Oca Crisp (Tuber from the Andes, Oxalis Tuberosa

Wines: to be determined

Due to the nature of the event, we are unable to make menu substitutions to accommodate allergies or dietary restrictions.

 

Teacher

Virgilio Martinez: Born in 1977, Peruvian chef Virgilio Martinez marks the new age of Latin American Gastronomy: a vibrant scene of ideas, colours and creativity pushed forward by young chefs on a mission to cook up their countries and spread their cultures through kitchens around the world. No one embodies this philosophy quite like Martinez who, after training as a lawyer in Lima, landed his first cooking job in Canada where he enrolled in culinary education at Le Cordon Bleu. This study continued in London before he began his training in restaurants around the world, including stints working for Gaston Acurio in Madrid, Bogota and as executive chef at his famed Astrid y Gaston restaurant in Lima.

In 2010 he stepped out on his own to open the Central restaurant in the trendy Miraflores district of Lima. It’s a unique restaurant in which Martinez, armed with years of research into the indigenous ingredients of Peru such as quinoa, fruits and wild herbs, takes diners on a tour of the different altitudes across his county with dishes that present ingredients from levels way above and below the sea. The restaurant quickly became one of the most exciting culinary destinations in Peru and the hard work of constantly travelling to research new ingredients from across his home country paid off in 2014 when Central placed 1st on Latin America’s 50 Best Restaurants List.

In 2012 Martinez stepped further into his role as an ambassador for Peruvian gastronomy around the world, opening the Lima restaurant in London which within just one year became the first Peruvian restaurant to receive a Michelin star. Between his time spent cooking, creating and presenting research at international congresses around the world, Martinez has also managed to launch the Mater Initiative- a research project that sees the Martinez and a group of specially selected researchers travel across Peru to document hundreds of different ingredients, sharing information about their uses, their history and, often, their cultural significance online through an open, free platform.

Martinez ended 2014 with a bang after opening Lima Floral, his second restaurant in London. And in 2017 Central is still the best restaurant in Latin America, ranking 5th into the global overall World's 50Best.