GAJO, Innovative Argentine Cuisine

GAJO, which stands for Gastronomia Argentina Joven (Young Argentine Gastronomy), is a group of thirteen young and renowned Argentine chefs who have joined forces to create a new national cuisine.  One of the methods for this is looking high and low for truly local ingredients from around the country, and incorporating them into their elaborate and delectable tasting menus, which they offer at GAJO events in different city restaurants.

The chef´s involved in GAJO are Hernán Gipponi (Hernán Gipponi Restaurant), Matías Kyriasis (Paraje Arévalo and Casa Arévalo),Soledad Nardelli(Chila Buenos Aires Cuisine), Hernán Griccini (Mansión Algodón), Fernando Hara and Yago Márquez (Unik), Rodrigo Castilla (Las Pizarras); Gonzalo Aramburu (Aramburu), Juan Pedro Rastellino (Allium Catering), Antonio Soriano (Astor), Darío Gualtieri (Casa Umare), Juan Gaffuri (Four Seasons Hotel) and Martín Baquero (El Almacén de los Milagros).

Tomorrow, to kick off November, Fierro Hotel’s Hernán Gipponi Restaurant, will be hosting Cocina Origen, the third GAJO dinner, in which the talented chefs will team up to present six mouthwatering dishes. Renowned guest chef Beatriz Chomnalez will be directing the team.

The tasting menu costs 90 USD or 430 pesos. Proceeds from the event will go to “Cocina para integrar”, a project in which cooking and other aspects of the culinary industry are taught in the slums as a way of creating new opportunities. Reservations can be made at 3220 6820. Fierro Hotel is located on Soler 5862 in Palermo.

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