After months of anticipation, we finally had the chance to check out the very first Melting Gastronomy Summit in Porto. Between the 14th and the 16th of November, the city hosted a plethora of different talks, exhibitions and tastings revolving around food and its industry’s role in culture, health and sustainability.
As guests, we had a fantastic opportunity to participate in this inaugural event which took place at the Alfândega do Porto, one of the city’s most renowned venues for congresses and summits.
Photo courtesy of: Alfândega do Porto
It was a packed three days of eating, drinking and the opportunity to experience some amazing products and speakers at Porto’s first ever Melting Gastronomy Summit.
Photo courtesy of: Alfândega do Porto
THE MELTING MARKET
Photo courtesy of: Melting Gatronomy Summit
The Market, made up of dozens of kiosks, provided visitors the opportunity to experience the various products and wines not only related to various regions in Portugal but also from the Iberian peninsula in general.
Photo courtesy of: Melting Gatronomy Summit
The huge hall gave visitors some insight into all kinds of products – from traditional Portuguese items such as Port and Douro region wines, olive oil and exclusive canned goods, to new food trends which are slowly finding their way into the city, like premium green teas, artisanal bread, smoked fish, vegetable dips and marmalades. Artisanal Spanish liqueurs to use in cocktails and even a Brazilian inspired Gin were also on display, and even though many products are not currently available at local retailers, it was exciting to see what could be found at your favourite local restaurant and shops in the near future. For a meager 5€ entrance fee, visitors had the chance to try everything the Melting Market had to offer, and the passionate suppliers were more than happy to talk about their products and encourage you to try what they had on display. Everyone was all smiles! Was it the full bellies? The free flowing booze? All of the above, we’re sure.
THE LAB
Photo courtesy of: Melting Gatronomy Summit
Photo courtesy of: Melting Gatronomy Summit
Right next to the market hall, inside an adjoining room, there were live cooking shows set-up, where such products as the now-trending buddha bowl concept was on full display. This particular show was presented by Shani Rosner, owner of Shani’s Kitchen food truck. Throughout the day, visitors who stepped inside this room – called “The Lab” – had the chance to witness first-hand the skills of different chefs while listening to their valuable advice. Even though the presentations were only available in Portuguese, the smells and the colors transcended any language barriers.
LUNCH
For those that had a day pass, they were treated to a buffet style lunch which highlighted the main ingredients of Portuguese cuisine, with visitors trying several local vegetable dishes and salads (such as the quintessentially Portuguese codfish and chickpea salad), braised beef cheeks, baked salmon, soups – too many tasty dishes to list, before capping off the meal with some sweet rabanadas, a Christmas favourite, and other desserts, all washed down with wines from the Symington Family Estates.
MELTING ART
Photo courtesy of: Melting Gatronomy Summit
Next were the ongoing exhibitions at Melting Art. Although there were several other showings on display, it was the ‘food massage parlor’ that caught our attention. Created by designer Marije Vogelzang, “The trEATment” was a 20-minute experience where all your senses – except for taste – are subjected to sensory deprivation. Laid down in a hammock, blindfolded, and covered ears with a headphone set, the ‘therapist’ starts placing different foods and textures around your mouth area, while a gentle voice encouraged you to taste, feel and try to discover what you are experiencing.
An important reminder that there is a substantial difference between eating and enjoying a meal.
MELTING TALKS
Photo courtesy of: Melting Gatronomy Summit
Once the sensory experience was over, it was now time to give it a go at the Melting Talks. There were many speakers from all over Portugal and the globe discussing such topics as the new nutrition business trends for 2020 (by Joana Maricato – UK); key trends, mega trends and the needs of consumers in the upcoming future, such as the importance of healthier diet choices, digestive wellness, good/bad carbs, less sugar and more protein.
Photo courtesy of: Melting Gatronomy Summit
From the producer to the table by renowned Portuguese chef João Rodrigues (restaurant Matéria & Leitoria), discussed the importance of restaurants finding and using local products. As a result, he created a passion project comprised of a website detailing where to find such suppliers all over Portugal, with great quality products that adhere to the main three pillars every restaurant should have: seasonality, sustainability and creativity.
Photo courtesy of: Melting Gatronomy Summit
On the wine side of things, Rob Symington (UK) from the Symington Family Estates (one of the oldest wine families in Portugal) talked about creating solutions for a sustainable future that adapt to today’s environmental challenges, such as investing in organic vineyards, cover cropping that don’t require vast amounts of water, preserving grape varieties that can adapt to climate change, water stress studies for optimal plant production and using renewable energy such as solar.
Photo courtesy of: Melting Gatronomy Summit
Many great, forward thinking speakers with an eye on the future!
FINAL THOUGHTS
Photo courtesy of: Melting Gatronomy Summit
We were honored to be invited to the first Melting Gastronomy Summit in Porto, it was pretty solid and gave some great insight into the future of food and drink, not only in Portugal, but around the world.
With a bright future, we only see this exciting summit growing. It’s a great platform for people in the food industry to network with suppliers and peers, but also a great way for locals and visitors to experience the evolution of food and drink on a global and local level. Hats off to the organizers and all the professional staff involved – we’re already counting the days to the next one!
