Opening Times

TIME	SAL Stage	Multi-Purpose Area
17:00 – 17:15	17:00 Cooking demonstration – Ricardo Sotres (El Retiro de Pancar*)
17:15 – 17:30		17:15 Workshop “Atlantic Seafood”: David Fariña (Alma Negra) & the online shop Sal y Laurel
17:30 – 17:45	17:30 Cooking demonstration – Marcos Morán (Casa Gerardo*)
17:45 – 18:00
18:00 – 18:15		18:00 Workshop “Atlantic Bakers I”: La Bulanxerí
18:15 – 18:30	18:15 Cooking demonstration – Javier Olleros (Culler de Pau*)	18:00 Workshop “Atlantic Bakers I”: La Bulanxerí
18:30 – 18:45
18:45 – 19:00		18:45 Workshop “Vegetable Preserves”: A Castrexa
19:00 – 19:15	19:00 Atlantic Jam Session I. Produce: Razor clams Alén Tarrío (Pampín Bar) – Chechu Rey (Hijos de Rivera) – Rodrigo García (Crudo)	18:45 Workshop “Vegetable Preserves”: A Castrexa
19:15 – 19:30
19:30 – 19:45		19:30 Workshop “Native Galician Meat”: Héctor López (Restaurante España)
19:45 – 20:00	19:45 Atlantic Jam Session II. Produce: Horse mackerel Marco Varela (Sábrego) – Jorge Gago (A Maceta) – Ana Portals (Solleiros)
20:00 – 20:15
20:15 – 20:30		20:15 Workshop “Atlantic Cheese Makers I”: Rey Silo
20:30 – 20:45	21:00 Concierto 1906: The Swinging Flamingos Sextet	20:15 Workshop “Atlantic Cheese Makers I”: Rey Silo
20:45 – 21:00
21:00 – 21:15		21:00 Workshop “Wines from Jerez and Galicia”: Atlantic Dialogue”: Pepe Ferrer
21:15 – 21:30
21:30 – 21:45
21:45 – 22:00
22:00 – 22:15		22:00 Workshop “Eat with your Hands at the Atlantic” Gonzalo Pose (Argentinos Casual Food)
22:15 – 22:30
22:30 – 22:45
22:45 – 23:00

TIME	SAL Stage	Multi-Purpose Area
12:00 – 12:15	12:00 Cooking demonstration – CacoAgrasar (As Garzas*)
12:15 – 12:30
12:30 – 12:45		12:30 Workshop “Galicia – El Salvador: A Round Trip”: Cafés Siboney and the Finca Villa Galicia farm
12:45 – 13:00	12:45 Atlantic Jam Session III. Produce: Bonito tuna. Iria Espinosa (Árbore da Veira*) – Andrés Médici (PurOsushi) – Gerson Iglesias (As Caldas)
13:00 – 13:15
13:15 – 13:30		13:15 Workshop with Ana Oca (MasterChef Junior 2)
13:30 – 13:45	13:30 Cooking demonstration – XantyElías (Acánthum*)	13:15 Workshop with Ana Oca (MasterChef Junior 2)
13:45 – 14:00
14:00 – 14:15		14:00 Workshop “Galicia Foie Gras”: Ramón Rendo (Ánades Galicia)
14:15 – 14:30	15:00 Concierto 1906: María Toro

14:45 – 15:00		14:45 Workshop “Atlantic Seaweed”: Tino Otero (Porto-Muíños) and Miguel Silvaredonda
15:00 – 15:15
15:15 – 15:30
15:30 – 15:45		15:30 Workshop “Traditional Galician Confectionery”: Manuel Garea (Pastelería Trisquel)
15:45 – 16:00
16:00 – 16:15
16:15 – 16:30		16:15 Workshop “Atlantic Bakers II”: Pan da Moa
16:30 – 16:45	16:30 Cooking demonstration – Alexandre Silva (LOCO*)	16:15 Workshop “Atlantic Bakers II”: Pan da Moa
16:45 – 17:00
17:00 – 17:15		17:00 Workshop “Jam. Mariñas Coruñesas Biosphere Reserve”: As Camposeiras
17:15 – 17:30	17:15 Cooking demonstration – Iván Domínguez (Alborada*)
17:30 – 17:45
17:45 – 18:00		17:45 Workshop “Atlantic Cheese Makers II”: Airas Moniz
18:00 – 18:15	18:00 Atlantic Jam Session IV. Produce: Scallops. Diego López “Moli” (La Molinera) – Dani López (O Camiño do Inglés)	17:45 Workshop “Atlantic Cheese Makers II”: Airas Moniz
18:15 – 18:30
18:30 – 18:45	18:30 Cooking demonstration – Pepe Solla (Casa Solla*)	18:30 Workshop “Atlantic Cheese Makers III”: Quesería Santo André
18:45 – 19:00
19:00 – 19:15
19:15 – 19:30	19:15 Atlantic Jam Session V. Produce: Sardines. Pablo Pizarro (Bocanegra) – Alberto Lareo (Manso) – Juanlu Fernández (Cañabota)	19:15 Workshop “Atlantic Cheese Makers IV”: Cortes de Muar
19:30 – 19:45		19:15 Workshop “Atlantic Cheese Makers IV”: Cortes de Muar
19:45 – 20:00
20:00 – 20:15	20:00 Cooking demonstration – Moncho Bargo & Javier Freijeiro (Pracer)	20:00 Workshop “Galo Celta Farm”: David Sueiro
20:15 – 20:30		20:00 Workshop “Galo Celta Farm”: David Sueiro
20:30 – 20:45	22:00 Concierto 1906: Antonio Lizana
20:45 – 21:00		20:45 Workshop “Honey Mariñas Coruñesas Biosphere Reserve”: A despensa das Abellas
21:00 – 21:15
21:15 – 21:30
21:30 – 21:45		21:30 Workshop “Green Mixology”: O Fogar do Santiso
21:45 – 22:00
22:00 – 22:15
22:15 – 22:30
22:30 – 22:45		22:30 Workshop “1906 Family Service”: Hijos de Rivera Beer Culture Manager
22:45 – 23:00

TIME	SAL Stage	Multi-Purpose Area
12:00 – 12:15	12:00 Cooking demonstration – Lucía Freitas (A Tafona Casa de Xantar)
12:15 – 12:30
12:30 – 12:45		12:30 Workshop “Flavours of the Costa da Morte I: Confectionery”: Jorge Agrasar (As Garzas*)
12:45 – 13:00	12:45 Cooking demonstration – Henrique Sá Pessoa (Alma*)
13:00 – 13:15		13:10 Cooking demonstration “Tribute to Picadillo I”: Pablo Gallego (Pablo Gallego Restaurante) – Antonio Amenedo (Pazo de Santa Cruz) – Álvaro Victoriano (Peculiar)
13:15 – 13:30
13:30 – 13:45	13:30 Cooking demonstration – Jaime Uz (Arbidel*)
13:45 – 14:00	13:30 Cooking demonstration – Jaime Uz (Arbidel*)	13:50 Talk “A Coruña Seafood Cuisine I: Stories of clam fishing in the estuary”: Teresa Ramiro, poet and seafood fisher
14:00 – 14:15	14:30 Concierto 1906: Sara Lorenzo Trio
14:15 – 14:30
14:30 – 14:45		14:30 Talk “A Coruña Seafood Cuisine II: Xulio Montero, barnacle picker
14:45 – 15:00
15:00 – 15:15
15:15 – 15:30		15:15 Round table “Tribute to Picadillo II”: Xavier Castro – Chau Fernández Gago-Puga – Xabier Maceiras – Fernando Huidobro
15:30 – 15:45
15:45 – 16:00
16:00 – 16:15	16:00 Cooking demonstration – Helen Vass & Rachel McCormack
16:15 – 16:30		16:15 Workshop “Coastline herbs”: Tino Otero (Porto- Muiños) and Kike Piñeiro (A Hortad’Obradoiro)
16:30 – 16:45
16:45 – 17:00	16:45 Atlantic Jam Session VI. Produce: Mackerel. Diego Novas (Barrabasada) – Carlos Villar (Abikore) – Adrián Felipez (MIGA)
17:00 – 17:15		17:00 Workshop “The Atlantic Cuisine of A Hortad’Obradoiro”: Kike Piñeiro and Eloy Cancela (A HortaD’Obradoiro)
17:15 – 17:30	17:15 Cooking demonstration – Luis Veira (Árbore da Veira*)
17:30 – 17:45		17:30 Talk “A Coruña Seafood Cuisine II” Workshop “Flavours of the Costa da Morte II: Historical Gastronomy” (Vimianzo)
17:45 – 18:00

OPENING TIMES

Day by day at SAL