The Basque Culinary Center ‘Irish meets Basque’ Pintxos Demonstration.

One of the top chefs from the Basque Culinary Center in San Sebastian will be demonstrating how some typical Basque pintxos are made. He will also transform some traditional irish dishes into pintxos . The dishes will then be matched with a selection of the award winning Conde de valdemar Rioja wines.

The Pintxos demontration will be conducted by Enrique Fleischmann.

Born in Mexico, he teaches at the Basque Culinary Center’s Master in Cooking, he’s also the chef of two restaurants: Bailara, located in the hotel Iriarte Jauregia, a luxurious mansion in the countryside, near Tolosa and he owns the Fleischmann’s CookingGroup (where he manages the Bailara and Getaria Txoko).

Previously, he was in the Akelarre restaurant, owned by Pedro Subijana, as assistant chef and member of the R & D group. He has also been television presenter-chef in Euskadi and in Costa Rica.

During his training he worked in restaurants like Le Cirque (Mexico), Paul Bocuse (France), Arzak (Spain), and Arguiñano (Spain).

He studied cooking at the CIA in New York and in the Aiala of Guipuzcoa.

Places are limited.