NEW YORK, NEW YORK (October 2017) From Tuesday, October 10th through Friday, October 13, 2017 New York City’s foremost Argentine Chef Fernando Navas will host a team of Argentinian experts from across the world for COMILONA. Translated “feast”, COMILONA is an annual Argentine food & wine festival to showcase the country’s rich flavors and culinary heritage. In its third year (Singapore 2016, London 2015), COMILONA comes to New York City with eight influential figures in Argentine food & wine to showcase, and further develop, the city’s understanding of Argentine cuisine through a special panel on the current state of Argentine cooking, an empanada food truck takeover, an interactive culinary course, and two memorable dinners. The festival is sponsored by INPROTUR, Argentina’s National Institute of Tourism Promotion, and Aerolineas Argentinas.
COMILONA 2017 ROSTER
eight trailblazers of Argentine food & wine
- Diego Jacquet is currently Chef Patron of boCHINche in Singapore and ZOILO in London. He has worked at former 3-star Michelin El Bulli in Spain, and 2-star Michelin Aquavit in New York City. Since 2009 he has moved on from the fine dining scene to concentrate on developing a truthful Cocina Argentina.
- Fernando Navas is Owner and Chef of the acclaimed Argentine restaurant Balvanera in NYC. Fernando grew his career through the kitchens of Nobu & SUSHISAMBA, and staged at 3-star Michelin El Bulli in Spain under Ferran Adria. In addition to his role as a leading Argentine Chef in New York City, he is Corporate Chef for the Gerber Group.
- Soledad Nardelli is currently Head Chef of Casa Tapiz in Mendoza. She is former Chef of Chila, which ranked 21st on the Latin America’s 50 Best Restaurants 2015 list. In 2010, Soledad was awarded the coveted “Chef de L’Avenir” by the International Academy of Gastronomy in Paris, France.
- Martin Baquero With more than 20 years of experience, he was named 2011 Chef of the Year in Argentina. He spent time in Ferran Adria’s 3-star Michelin El Bulli in Spain, before returning to Argentina to represent and lead a new generation of young Argentine chefs.
- Patricio Negro is Chef Patron of Sarasanegro in Mar del Plata, Argentina. His culinary career took him through kitchens in Argentina and Europe, including a prestigious stage at 3-star Michelin Martin Berasategui in San Sebastian and a position at 3-star Michelin Da Vittorio in Italy.
- Julieta Caruso spent her early career traveling through Europe and Asia in search for Argentine ‘bases’ of cuisine as well as inspirations from different cuisines. She staged in 3-star Michelin Narisawa and 3-star Michelin Ryugin in Japan before becoming Head Chef at 2-star Michelin and #9 50 Best Mugaritz in Spain’s Basque Country. Today, she works in Argentina as Chef for Casa Cavia.
- Marcelo Di Giacomo is Chef of Virtus in Paris, France. His past work in the kitchens of Jean-Paul Bondoux at Alvear Palace and La Bourgogne in Uruguay paved the way for a five year path from a stage to Chef Pastissier and Sous Chef at 2-star Michelin Mirazur alongside Mauro Colagreco.
- Diego Grimberg has been a part of the Albert Adria team in Barcelona since 2012, from an accomplished career in the kitchen of 41 degrees to Heart Ibiza and Hoja Santa. Grimberg found his role as the Chef of Enigma in Barcelona, the last project of Albert and Ferran Adria.
- Martin Molteni is Chef Patron of Pura Tierra in Buenos Aires, Argentina. He spent time cooking in Australia and France before returning to Argentina. Among other important contests, he represented Argentina at the Biennial Word Chef Championship, Bocuse d’Or, in 2003.
- Valeria Mortara, Head Sommelier and Brand Ambassador of the Faena Hotel, Buenos Aires, Argentina, Valeria underwent a rigorous wine education, placing top of her class at the Argentine Center of Wine & Spirits and achieving Advanced Certification in Wines and Spirits from the Wine & Spirits Education Trust (WSET). She is currently the Vice President of the Argentine Association of Sommeliers.
COMILONA DINNER: The New Generation of Argentine Cooks: Our Future
Wednesday, October 11th
Chefs Marcelo Di Giacomo, Diego Grimberg, Patricio Negro and Sommelier Valeria Mortara present an exclusive 5 course dinner. Reservations will be accepted from September 25th via firstname.lastname@example.org with credit card. Seatings will be taken between 6-9pm for parties of 1-6 people. $65pp (excluding tax & gratuity), an additional $35pp for exquisite Argentine wine pairings from Sommelier Valeria Mortara.
Patagonic prawns cloud & trout caviar
Tamal & braised short ribs
Yucca toast & Kumquats ceviche
Fluke Carpaccio, brioche & butter
Striped Bass, braised fennel & ajo blanco
Picaña laquee, dulce de leche, ginger & cereal chimichurri
Tomato & Yerba Mate
COMILONA DINNER: Our Present: Building a New Argentine Cuisine
Reservations will be accepted from September 25th via email@example.com with credit card. Seatings will be taken between 6-9pm for parties of 1-6 people. $65pp (excluding tax & gratuity), an additional $35pp for exquisite Argentine wine pairings from Sommelier Valeria Mortara.
Chefs Martin Molteni, Julieta Caruso and Diego Jacquet, and Sommelier Valeria Mortara present a special showcase of Argentine Cuisine.
Royal de maiz, calabaza & huevas de trucha by Julieta Caruso
Patagonian shrimps, yellow peppers & basil by Martin Molteni
Morcilla | Black pudding croquettes, squid & tomato by Diego Jacquet
Sweet potatoes & cheese
Black Cod, purple corn, ceviche of Andean beans & clams
Vacio | Grilled flank steak, oysters, Hispi cabbage & oxtail
Quince, milk ice cream & walnuts