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Gastronomy and Beyond (G+B) aims to unite individuals who contribute to innovation in the realms of culture, products, territories, sustainability, and community.
Our mission is to expand horizons, foster creativity, and explore a myriad of concepts.
ENCOUNTERS - BEYOND VIRTUAL
23 January, 9am EDT
Sandoval Family.
After more than 40 years and three generations in the same building located in Humanes de Madrid, the old Sandoval family restaurant has continued to grow by taking a step forward and emerging on a new scene. With its two Michelin stars, three Ms from the Guía Metrópoli and three Repsol Suns, Coque has now opened its doors in the heart of Madrid, in a space of 1,100m2 where hopes, dreams and mutual respect are the order of the day. Mario, Rafael and Diego Sandoval, third-generation restaurateurs, have imagined their ideal space into being, each applying his own signature touch, led by designer Jean Porsche.
The result is a place that "draws on our collective strengths," explains Mario Sandoval. With an interior design and layout meant to delight diners, the venue offers an original and unique culinary experience, with a sensory journey through four spaces: the cocktail bar, wine cellar, kitchen and dining room, spaces through which you’ll wend a path, as you enjoy personalized service and take in the attention to detail in every space. In each room, the guest gets the chance to savor the fruits of Mario's imagination, creator of an evolved yet humble cuisine, which is as agile as it is well-researched, created to delight the palate.
15 February, 9am EDT
Kent Larson - Director and Professor of the Practice, City Science
Kent Larson is the Director of the City Science group at the MIT Media Lab. The group proposes that new strategies must be found to create and understand communities, the places where people live and work, and new systems related to mobility, energy, health, and food in order to meet the profound challenges of the future. Kent has researched food systems since 2014, including the MIT CityFARM project and personal hydroponic experiments in his home basement. He enjoys cooking at home with his wife, Maria.
19 March, 12pm EDT
Pia M Sorensen - Harvard John A. Paulson School of Engineering and Applied Sciences
Pia is a Senior Preceptor (faculty position with PI status & voting rights) in Chemical Engineering and Applied Materials at the Harvard John A. Paulson School of Engineering and Applied Sciences. She co-teaches and manages the General Education course Science and Cooking: From Haute Cuisine to Soft Matter Science (SPU 27), which explores how everyday cooking and haute cuisine can illuminate basic principles in chemistry and physics. She is the developer and co-instructor of Science & CookingX, an online version of the college course and one of the largest courses on Edx.
23 April, 9am EDT
Álvaro Garrido and Lara Martin - Mina
Mina is a gastronomic restaurant located in the heart of Bilbao in La Vieja neighborhood. It is in a pedestrian promenade near the river and from the windows you can see the San Anton Bridge and The Ribera Market. In order to provide the best dining experience Mina only welcomes 25 guests per service. “Our culture is based on food,” says Álvaro Garrido, chef and owner.