Valencia in Chicago

Posted on Sunday, October 31

Bringing new meaning to the term “Latin fusion,” a premier group of chefs from many of Chicago’s favorite tapas & Latin restaurants are coming together for a month-long celebration of the flavors & fare of Eastern Spain. “Valencia in Chicago” kicks off Monday, November 1, at the Instituto Cervantes with a roundtable discussion & cooking demonstration. Chef David Dworshak, Executive Chef for Carnivale restaurant, will show off his culinary expertise with a demonstration of Spanish cooking sure to make your mouth water. To explore Valencia’s rich culinary & historical background, Chef David will be joined by Luis Aznar from the Instituto Valenciano de la Exportación; Eva Trias from Solex Partners, a specialist in Spanish foods; & Karrie Kimble from JDY Gourmet, an expert in gourmet & specialty foods.

Located along the eastern coast of Spain on the Mediterranean Sea, Valencia is known for its rich gastronomic culture. The region’s most famous identifying culinary symbol is paella, a rice dish with seafood or meat & vegetables with the unmistakable flavoring of saffron, which originated in its modern form in mid-19th century Valencia. The region is also known for its delicious olive oils, cured meats, cheeses, honeys, & jams, among many other delicacies.

“Valencia in Chicago” Cooking Demo & Roundtable Discussion

Monday, November 1, 6:00 p.m.

Free & open to the public

Instituto Cervantes
31 W. Ohio St.