euskalkultura.eus

If you live in the area or if you know a foody who will be there, this is a unique opportunity.  Chef Andoni Luis Aduriz, from Donostia, one of the most prominent names in contemporary Basque cuisine, who runs the Mugaritz restaurant in Errenteria, Gipuzkoa, will be cooking July 18-21 at The Bazaar by Chef Jose Andres.  He will prepare the Basque-Latin American fusion food that he practices at the Topa Sukalderia, an establishment that opened a few months ago in Donostia. 

Donostia-San Sebastian.   Andoni Luis Aduriz runs the renowned Mugaritz restaurant that has two Michelin stars, and has been recognized for several years in a row as one of the ten best chefs in the world by the British Restaurant magazine.  But Aduriz came on this California trip presenting a line of fusion that he practices at other of his restaurants, Topa Sukalderia (Topa in Basque, Guarani and Spanish means to meet) in Donostia where he fuses products, styles and Basque and Latin American techniques.

During his stay he will be at The Bazaar Restaurant owned by well-known Spanish Chef Jose Andres in Beverly Hills. Reservations can be made here, as soon as possible, since they are sure to fill quickly.  Some of the dishes that he will prepare include: “Tacotalos” with Idiazabal cheese and Iberian ham, or “Tiradito” with fresh marinated anchovies or “Profiteroles” with mother mole.

The four days that he will be cooking will be July 18-21 (Tuesday through Friday).

This is what Wikipedia has to say about Andoni Luis Aduriz.

The Bazaar is located here: 465 S. La Cienega Boulevard, Los Angeles, California.