Experiential Dinner talks 2024: A Journey to the Past, Present and Future of Food
“In the beginning there was darkness. And suddenly our ancestors illuminated everything with the unstoppable energy of fire. That energy they used to light their caves and warm their bodies was the same energy that allowed them to start cooking their food. In this way, they were able to obtain much more nutrients in a more accessible way, expand the number of products from their environment available for eating and even reduced digestion times. This meant that they had more time to develop the physical and cognitive abilities that made up the brain we have today. Therefore, it could be said that Cooking made us human”
Music, fire projected on the walls and a short story that flooded the main room of the Clock Building of the Marina de València with subtle smoke. This is how the last stages of the began First day of ftalks24. The challenge is to show the past, present and future of food. The motivation is to turn this experience into a true journey through the history of gastronomy, discovering the origin, valuing the present and considering what awaits in the future.
Surprised looks, comments, murmurs and corrillos that turned into a River of people when the 150 attendees at this exclusive event began to move between the different islands that made up this particular (and exciting!) voyage. Without a doubt, this Experiential Dinner It was an evening in which each plate represented a portal in time. An experience that not only sought to delight the senses, but also to open a space for reflection and dialogue.
In it, we were able to explore the roots of our culinary traditions, to rediscover techniques and flavors that have lasted over the centuries and to glimpse the potential of tomorrow's gastronomy. For two hours, the familiarity of a shared meal was intertwined with technological innovation, which he managed to create an environment where the old and the contemporary meet. Each bite was an invitation to reflect on how our dietary practices have defined our identity and how they can evolve towards a more resilient and regenerative future. This culinary journey not only celebrates the art of cooking, but also our capacity for adaptation and transformation. Enjoying this journey that honored our gastronomic legacy allowed us to dream of a future full of possibilities.
An initiative that succeeded in generating a dialogue around the dietary practices that have shaped our identity and society to this day and that served as a starting point to reflect on the practices that we should hope to have in the future in order to develop a food system that is as resilient as it is regenerative. And all this seasoned with a “Phygital” concept, in which the digital and the physical merged, transcending the conventional and generating a delicious fusion between tradition and future. The atmosphere of the evening was enriched by the visual projections and the carefully selected music that set the scene for the event. This display of images and sounds not only accompanied the attendees on their journey through the different gastronomic stations, but also immersed them in a unique multisensory experience.
Thus, we enjoyed a menu where vegans predominated and in which we were able to learn more about the fantastic proposals from a wide variety of startups in the sector, who participated in ftalks24. We were able to enjoy a Tuber chips with mushroom salt, a snack that connected the earth with the intense flavors of mushrooms. Also from veikon citrus and onion (LET IT V), an innovative dish that played with freshness and acidity, accompanied by Crunchy smoked crickets with furikake and seaweed with Himalayan salt, a proposal that challenged our traditional perceptions of cooking.
La vegan Galician Zorza salad (VANETTA) with smoked cashew cheese (QUEVANA) it reminded us of the roots of regional cuisine, while cauliflower vichysoisse (OHGREENS!) with salted tuna powder provided a modern reinterpretation of the classic soup. La Gamba a la Sal, a tribute to the purity of the sea, was in contrast with the vegan foie gras (COCUUS) with crispy rice, an example of how technology can reinvent the known. To refresh the palate, a Passion fruit gin (RELASH) And the Schisandra Amla Beauty Elixir (BEGOÑA LLUCH), drinks that combined the exotic with the healthy.
La inverted truffle tortilla (AWEVO) surprised with its presentation and intense flavor, as much as the zard kafta macerated on tender sprouts (LET IT V), a nod to Middle Eastern cuisine. La Seitan crystal ciabatta (VANETTA) with roasted eggplant, Peking sauce and crispy onion, together with the vegan Thai pulled chicken curry (NOVAMEAT) with aromatic rice, showed the richness and diversity of contemporary culinary influences. They could not miss the Croquettes, in this case of hummus and eggplant (SANYGRAN) with brewer's yeast emulsion, and the vegan shredded beef muffin (NOVAMEAT) with Coleslaw. Both dishes blended tradition and modernity in abundance. El mini soy kebab (SANYGRAN) with yogurt sauce, on the other hand, closed this section, offering an experience of unique flavor and texture.
And of course, the delicious desserts: Supremas of orange with chocolate chips (MOXE) and olive oil, Carrot cake, and cream cheese mousse (QUEVANA) with honey and orange caviar. Each one of them, a delight that closed the circle of this gastronomic journey. El cacao wine (LOV FERMENTS) paired with roasted peaches with spices It was a perfect companion, merging the sweet and the aromatic in a single sip.
A delicious experience, custom-designed by Carlos Prada, in collaboration with the Gourmet Catering and Events team and in which we have the collaboration of the startups mentioned above, such as Let it V, Vanetta, Quevana, Oh Greens! , Cocuus, Relax Drinks, Awevo, Novameat, Sanygran, Moxe and Love Ferments, in addition to the invaluable help of Begoístas. In short, a unique experience, which convinced the attendees and is a clear proof of the constant evolution of gastronomy and food design in the history of ftalks. Until next year!
