Food events are re-emerging all over the globe this month, albeit virtually, from the Welcome Conference in the US, to San Sebastián's Gastronomika 2020. The next treat to sprout up is the International Mycological Congress, Soria Gastronómica from Castilla y León in Spain.
Every Monday throughout October, this year's virtual event will host even more sessions with experts from around the world. On 5, 12, 18, 26 and 27 October, the traditional dates of the congress, there will be multiple sessions available to plug into, with presentations scheduled throughout the day.
A host of leading chefs, from Oriol Castro and Eduard Xatruch of Disfrutar in Barcelona, to Julián Otero from Mugaritz, will be presenting alongside a long list of leading international scientists and academics, all putting the merits of the mushroom under the microscope.
There will also be a number of talks honing in on specific varieties, with guests from Canada to Mexico talking about the Blue Mushroom, Saffron Milk Caps the Lobster Mushroom and more.
Here's our pick of the highlights:
Monday, October 26th
R + D + I in the kitchen of the micromycetes in Mugaritz
- Chef Julián Otero - Mugaritz Restaurant (Rentería, Guipúzcoa)
- Dr. Jaime Olaizola - Manager of IDForest - FungiGo project
- Dra. Eva Guillamón - Researcher at CCA-INIA (Soria)
The reappearance of morels on the table
Chef María José Meda - El Batán Restaurant, Tramacastilla (Teruel)
Ricardo Forcadell - S, Coop. Forestal Qilex-MicoAragón Project
Miguel Gimeno - CEO of Cesta y Setas
Dra. Eva Guillamón - Researcher at CCA-INIA (Soria)
Dr. Josep Piqueras - Doctor and Senior Expert of the Hospital General Universitario Valle de Hebrón (Barcelona)
Tuesday, October 27th
10:00 pm ·
Mycological recipes without cooking: marinated and fermented
Regis Jacques Marcon - Régis et Jacques Marcon Restaurant - Saint Bonnet le Froid - Haute-Loire, France.
Jean Rondet - Manager of Sens et Territoire European Mycological Institute, France.
Mélanie Roy - Université Toulouse III Paul Sabatier - France.
Alain Borde - Managing Director of BORDE SA - France.
The molecular cuisine of fungi
Chef Oriol Castro and Eduard Xatruch - Disfrutar Restaurant - Barcelona
Dr. José Antonio Bonet - University of Lerida, Forest Technology Center of Catalonia
Dra. Eva Guillamón - Researcher at CCA-INIA (Soria).
Jordi Serentill - CEO & Business Development - LAUMONT company.
Javier López García - Encitruf manager (Truffle tourism).
See the full programme.
If you like fungi, meet biologist Merlin Sheldrake, who believes that they can change the way we think about and approach the world.