Hasier Etxeberria and the Basque Cuisine, this weekend at the Kennedy Center in Washington

On 7 and 8 March the Basque cuisine will be one of the stars of the  Iberian Suite: global arts remix festival , taking place in the world-renowned cultural center Kennedy  Center  in Washington. Under this program, the journalist, documentary filmmaker and author of several books on gastronomy Hasier Etxeberria will be responsible for presenting two documentaries about food and Basque cuisine, and will also offer lectures concerning thesubject. It will be part of the Culinary & Film section, in a collaboration that has been fostered by the Etxepare Basque Institute.

Iberian Suite is a festival that combines different artistic disciplines: theater, dance, music, visual arts, literature, design, cuisine and cinema, all of them at the The Kennedy Center in Washington.

Hasier Etxeberria will be be responsible for presenting and providing context to the screening of two documentaries that deal with kitchen and Basque chefs. After those screenings,  Etxeberria will provide more details on the issues raised in the movies. He documentary that will be seen on March 7 will be the EITB and Euskadi Basque Culinary Center production: Basque Country: Cuisine on the Top. Subijana, Arzak, Eneko Atxa, Argiñano, Arbelaitz, Berasategi ... the most renowned Basque chefs talk about our cuisine in this work directed by Francisco Javier Gutierrez and Jon Arregui. And the film to be secreened on March 8 is Juan Mari Arzak: Etxe bat da Mundua, directed by Hasier Etxeberria himself.  It is a documentary that puts us in the perspective of Arzak, giving us the opportunity to learn more about the figure and the person of the famous Basque chef.

Furthermore, the Washington program will not be the only relevant presence of the Basque cuisine this March in the United States. Later this month, the Miami Dade College will award the Presidential Medal to Basque chef Juan Mari Arzak. The ceremony will be held on March 11; it is an important recognition promoted by the Basque Culinary Center with the support of the Etxepare Basque Institute.

On 7 and 8 March the Basque cuisine will be one of the stars of the  Iberian Suite: global arts remix festival , taking place in the world-renowned cultural center Kennedy  Center  in Washington. Under this program, the journalist, documentary filmmaker and author of several books on gastronomy Hasier Etxeberria will be responsible for presenting two documentaries about food and Basque cuisine, and will also offer lectures concerning thesubject. It will be part of the Culinary & Film section, in a collaboration that has been fostered by the Etxepare Basque Institute.

Iberian Suite is a festival that combines different artistic disciplines: theater, dance, music, visual arts, literature, design, cuisine and cinema, all of them at the The Kennedy Center in Washington.

Hasier Etxeberria will be be responsible for presenting and providing context to the screening of two documentaries that deal with kitchen and Basque chefs. After those screenings,  Etxeberria will provide more details on the issues raised in the movies. He documentary that will be seen on March 7 will be the EITB and Euskadi Basque Culinary Center production: Basque Country: Cuisine on the Top. Subijana, Arzak, Eneko Atxa, Argiñano, Arbelaitz, Berasategi ... the most renowned Basque chefs talk about our cuisine in this work directed by Francisco Javier Gutierrez and Jon Arregui. And the film to be secreened on March 8 is Juan Mari Arzak: Etxe bat da Mundua, directed by Hasier Etxeberria himself.  It is a documentary that puts us in the perspective of Arzak, giving us the opportunity to learn more about the figure and the person of the famous Basque chef.

Furthermore, the Washington program will not be the only relevant presence of the Basque cuisine this March in the United States. Later this month, the Miami Dade College will award the Presidential Medal to Basque chef Juan Mari Arzak. The ceremony will be held on March 11; it is an important recognition promoted by the Basque Culinary Center with the support of the Etxepare Basque Institute.

In the picture: Hasier Etxeberria