Gastronomy Monograph Series: Plancton

Plancton, as the Spaniards spell it, is new to the culinary scene, but it’s truly Spanish. In fact, Spain is the only country that has the authorization to cultivate plancton. Its flavor is described “authentically like the sea.” The day starts with a short documentary, a lesson from an expert in plancton and a tasting activity. Our expert, Alberto Palomar, will talk about the origins of plancton, the process and the benefits. Discover this natural ingredient that chefs use to enhance the flavor of a dish. With its natural mineral-rich qualities, plancton could be the next big food trend. Larder and Sternewirth will be carrying tapas and dishes specifically designed to highlight this exclusive ingredient. Or find a seat at Supper’s table to experience Chef John Brand’s creative uses of plancton.

• 1st Session: 10:30 a.m. – 1:30 p.m.
• 2nd Session: 5:30 – 8:30 p.m.
• Larder Casual Dining: 12 – 8:00 p.m. (open to public)
• Sternewirth Tapas: 5 p.m. to Close (open to public)
• Supper Dinner: 8:30 – 11 p.m.