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DTSTART;TZID=Asia/Taipei:20241010T190000
DTEND;TZID=Asia/Taipei:20241012T205000
DTSTAMP:20260425T125500
CREATED:20241004T030801Z
LAST-MODIFIED:20241004T030801Z
UID:10000554-1728586800-1728766200@events.mcu.edu.tw
SUMMARY:2024鬧熱關渡節「關渡宴體驗餐桌」 Fun Guandu - "Guandu Feast Experience Table"
DESCRIPTION:用味蕾重新品嚐那一刻，那一年被定焦的青春， \n回顧彼年的關渡 \n用味蕾再度記憶這一刻，這一道被料理的時光， \n品味今年的關渡 \nRelive the moment and the youthful memories of that year through your taste buds\,\nRevisit the flavors of Guandu. \nSavor the present moment and the taste of time in this dish\,\nExperience the essence of Guandu today. \n關渡美食地圖計畫 Guandu Food Map Project \n2021年，疫情籠罩，街巷間的煙火顯得寂靜，地方店家的生意隨之黯然。因此我們展開了「關渡美食地圖計畫」，拾起這片土地的味道，走訪了35間地方店家，一次次與老闆的溫度對話，用鏡頭定格每一道料理的精髓，捕捉那些隱藏在爐火背後的動人故事。透過這些照片與文字，將關渡的美味與情感推送到社群平台，讓關渡的故事在每一個人的心中流轉延續。 \n2024年，關渡宴體驗餐桌誕生了，承載著推廣地方店家的初心，希冀讓更多人感受這片土地的溫度與美好，並成為2024鬧熱關渡節的亮點活動之一。 \nIn 2021\, under the shadow of the pandemic\, the bustling streets of Guandu fell silent\, and local businesses faced declining sales. This inspired us to launch the “Guandu Food Map Project”. We set out to rediscover the flavors of this land\, visiting 35 local eateries\, engaging in heartfelt conversations with the owners\, capturing the essence of each dish\, and uncovering the stories hidden behind the stove. Through photos and words\, we shared the taste and emotions of Guandu on social platforms\, allowing its stories to resonate in people’s hearts. \nIn 2024\, the Guandu Feast Experience Table was born\, carrying forward the mission to promote local businesses. This unique dining experience has become one of the highlight events of the 2024 Noisy Guandu Festival\, offering guests a chance to savor the warmth and beauty of this land. \n回顧關渡美食地圖計畫 \n \n一場集結關渡地方料理的無菜單體驗餐桌 A Menu-Free Dining Experience Featuring Guandu’s Local Cuisine \n掀起鍋蓋，食物的香味伴隨著裊裊蒸氣慢慢的瀰漫開來，仿若是那一年繚繞在觀音山間的雲霧，陽光輕灑在戀人的臉頰上，孩子的笑聲迴盪在蜿蜒的巷弄裡，彼年的關渡，儘管模糊，仍舊佇立在記憶長河之中。 \n分不清誰才是真正的陪伴者，這片土地滋養著我，而我則繼續在這片土地上耕耘，我們相互的見證著故事的花開花落，從最初的一點一滴，到無數美好回憶的逐漸誕生，走過許多年頭，關渡仍在上演著酸、甜、苦、辣的各式故事，而我同樣也還在這裡，品味著這裡充滿無限風光的春、夏、秋、冬。 \nAs the lid lifts\, the aroma of food slowly wafts out with the rising steam\, reminiscent of the mist that once blanketed Guanyin Mountain. Sunlight gently touches the faces of lovers\, and children’s laughter echoes through the winding alleys. Though those days in Guandu may seem hazy\, they remain steadfast in our memories. \nIt’s hard to distinguish who is the true companion. This land has nurtured me\, and I\, in turn\, continue to cultivate it. Together\, we witness the blossoming and fading of stories\, from the smallest moments to the creation of countless beautiful memories. Over the years\, Guandu continues to play out stories filled with joy\, sorrow\, bitterness\, and sweetness\, and I\, too\, am still here\, savoring the endless beauty of its spring\, summer\, autumn\, and winter. \n美學擺盤 x 地方文化 x 在地小吃 x 戲劇演出 Aesthetic Plating x Local Culture x Traditional Snacks x Theatrical Performance \n來自15間關渡地方店家的料理，透過擺盤呈現10道創意料理，我們將品嚐著這片土地所滋養的美味； \n伴隨9則動人的地方故事，跟著說書人的劇情穿梭關渡時空，我們將品嚐在時光長河中的記憶碎片。 \nDishes from 15 local Guandu eateries will be presented as 10 creative culinary masterpieces. We will taste the flavors nurtured by this land\, \nAccompanied by 9 moving local stories\, we will journey through Guandu’s time and space with the storyteller\, savoring fragments of memories from the river of time. \n化食為箸🥢 \n拾起最美好的關渡 \nTurn Food into Chopsticks 🥢 \nPick up the best of Guandu \n將關渡端上桌「關渡宴體驗餐桌」 Bringing Guandu to the Table: “Guandu Feast Experience Table” \n時間 Date：10/10-10/12 \n地點 Venue：多寶藝術學堂 Taiwan D.B. Art Collective \n場次 Schedule： \n2024.10.10（四 Thursday）19:00-20:50 \n2024.10.11（五 Friday）19:00-20:50 \n2024.10.12（六 Saturday）19:00-20:50 \n重要須知 Notes： \n*18:30開放報到，請於18:50前完成報到，才不會錯過重要的劇情喔！ \n*餐桌含葷食料理，如豬肉、雞肉、鵝肉、魚肉。 \n*建議年齡：12歲以上。 \n\nCheck-in opens at 18:30. Please complete check-in by 18:50 to avoid missing key parts of the performance!\nThe meal includes dishes with meat such as pork\, chicken\, goose\, and fish.\nRecommended age: 12 and above.\n\n報名 To apply：https://www.accupass.com/eflow/ticket/2409241322381825399379?utm_campaign=accu_banner&utm_medium=home_north&utm_source=Web
URL:https://events.mcu.edu.tw/event/2024%e9%ac%a7%e7%86%b1%e9%97%9c%e6%b8%a1%e7%af%80%e3%80%8c%e9%97%9c%e6%b8%a1%e5%ae%b4%e9%ab%94%e9%a9%97%e9%a4%90%e6%a1%8c%e3%80%8d-fun-guandu-guandu-feast-experience-table/
LOCATION:多寶藝術學堂\, 北投區大度路三段296巷33弄7號1樓\, 台北市\, Taiwan
CATEGORIES:ACCUPASS,財團法人臺北市關渡文化藝術基金會
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BEGIN:VEVENT
DTSTART;TZID=Asia/Taipei:20241021T150000
DTEND;TZID=Asia/Taipei:20241021T170000
DTSTAMP:20260425T125500
CREATED:20241014T085028Z
LAST-MODIFIED:20241014T085028Z
UID:10000581-1729522800-1729530000@events.mcu.edu.tw
SUMMARY:在地與道地之間 Between Local and Authentic｜在異鄉解構家鄉味 Deconstructing the Taste of Home in a Foreign Land
DESCRIPTION:「黑白大廚 已激起全網高度討論，主廚故事與餐飲業態再度成為萬眾焦點，趕快跟上！」 \n“Culinary Class Wars” has sparked widespread discussion online\, bringing chefs’ stories and the restaurant industry back into the spotlight. Don’t miss out! \n⭐ 名廚小聚 亮點搶先看 Highlights of the Chef Gathering ⭐ \n❍ 史官 Eric Sze：風靡海外，臺式熱炒風潮先行者 A pioneer of Taiwanese stir-fry culture abroad\n✔ 特邀返台！征服紐約的料理外交大使。\n✔ 名廚獨家！無數的挫折經驗 ，沒殺死的更強大！\n✔ 強行突圍！你想不到的超有趣跨文化POP-UP合作。 \n✔ Specially invited back to Taiwan! The culinary diplomat who conquered New York.\n✔ Exclusive insights! Endless challenges that made him stronger.\n✔ Breakthrough collaborations! Cross-cultural POP-UPs you wouldn’t expect. \n❍ Joaquin Elizondo：饕客焦點，收服臺灣味蕾的拉丁美洲料理 Latin American cuisine that captivates Taiwanese palates\n✔ 風味秘訣！異國風味如何在地奪星？\n✔ 陌生又熟悉！拉美與臺灣的意外風味共鳴！\n✔ 文化共融！環遊世界後的台灣餐飲認同。 \n✔ Secret ingredients! How to adapt exotic flavors and win local hearts.\n✔ Familiar yet foreign! Surprising flavor harmonies between Latin America and Taiwan.\n✔ Cultural fusion! Global journeys and Taiwan’s dining identity.\n** 全程由主持人飲食記者邱文蕾協助翻譯 Full translation by food journalist Chiu Wen-Lei ** \n這次我們邀請，紐約臺菜代言人 886 & wenwen 主廚暨主理人 史官 Eric Sze 與 臺灣米其林指南一星餐廳 ZEA 主廚暨共同創辦人 Joaquin Elizondo 擔任講者，以及 飲食記者 邱文蕾 作為對談主持人。在主持人的穿針引線下，兩位講者們各自以「在地與道地的差異與交融」、「異鄉的挑戰」與「飲食文化的創新與影響」等方向，分享自身經驗與獨到見解，其多元視角與豐富實戰經驗，期能為大家帶來全新的啟發與思考，共同推動餐飲產業的創新與發展。 \nWe are excited to have Eric Sze\, the Taiwanese cuisine ambassador from New York and head chef/co-owner of 886 & wenwen\, and Joaquin Elizondo\, head chef and co-founder of the Michelin-starred restaurant ZEA\, as speakers. Food journalist Chiu Wen-Lei will serve as the host\, guiding the discussion. The speakers will share their experiences and unique perspectives on topics like “the differences and integration between local and authentic”\, “challenges abroad” and “innovation and impact in food culture”. With their diverse insights and extensive experience\, they aim to inspire new ideas and perspectives\, driving innovation in the culinary industry. \n活動流程 Event Schedule \n報到 Check-in 14:40 – 15:00 \n｜開場 Opening \n｜紐約臺菜浪潮 The New York Taiwanese Wave / 史官 Eric Sze｜886 & wenwen 主廚暨主理人 Chef & Co-owner of 886 & wenwen \n\n誤打誤撞的料理生涯\n肩負文化使命的紐約食物外交部： 886 / 既然不夠台，就做更「犯規」的計畫：wenwen\n揭秘886 & wenwen\n臺菜浪潮POPUP\n\n\nA serendipitous culinary journey\nCultural diplomacy through food: 886 in NYC\nBreaking the rules with wenwen: Going beyond “just Taiwanese enough”\nSecrets of 886 & wenwen\nThe Taiwanese food wave POP-UP\n\n｜只能發生在台灣的拉美餐廳 The Only Latin American Restaurant in Taiwan / Joaquin Elizondo｜ZEA 主廚暨共同創辦人 Chef & Co-founder of ZEA **由主持對談人協助翻譯 with translation by the host** \n\n多元文化的料理經歷\nZEA：台灣首間拉丁美洲Fine dining\n\n如何定義當代拉丁美洲料理? / ZEA的兩大基本原則：時間與味道\n\n\n阿根廷與臺灣的共通之處\n\n你所不知道的ZEA\n\n永續的服務\n\n\n\n\n\n\nCulinary experiences from diverse cultures\nZEA: Taiwan’s first Latin American fine dining\n\nDefining contemporary Latin American cuisine / The two pillars of ZEA: Time & Taste\n\n\nConnections between Argentina and Taiwan\n\nWhat you don’t know about ZEA\n\nSustainable service\n\n\n\n\n\n｜中場休息 Break / 自由交流 Networking \n｜嘉賓對談 Guest Panel Discussion / 現場QA \n活動結語 Closing Remarks / 自由交流 Networking 17:10 – 17:30 \n報名 To apply：https://www.accupass.com/eflow/ticket/2409180812101401919336?utm_campaign=accu_feature&utm_medium=home_north&utm_source=Web \n講者 Speakers \n史官 Eric Sze｜886 & wenwen 主廚暨主理人 \n臺裔美籍的青年廚師史官，曾受到紐約時報、美國VICE媒體特別報導，毫無餐飲背景的他，10年前隻身前往紐約留學，原本只是為解思鄉之情，開始自學家鄉菜，過程中發現自己對臺灣料理的熱忱，才興起將臺味帶到異鄉發揚光大的念頭。如今，史官已是紐約餐飲一級戰區886餐廳和wenwen餐廳的主廚兼主理人，一段無心插柳的歷程，讓他成為向紐約介紹臺灣的重要媒介。 \nEric Sze is a young Taiwanese-American chef who has been featured by The New York Times and VICE. With no prior background in the culinary arts\, Sze moved to New York 10 years ago to study\, where he started cooking Taiwanese dishes to cope with homesickness. Through this process\, he discovered his passion for Taiwanese cuisine and decided to share it abroad. Today\, he is the chef and co-owner of two renowned NYC restaurants\, 886 and wenwen\, becoming an important figure introducing Taiwanese flavors to New York. \nJoaquin Elizondo｜ZEA 主廚暨共同創辦人 \n生於1990年，自幼受同為廚師的哥哥Ignacio Elizondo啟蒙而決心投入餐飲業。就讀阿根廷廚藝學校同時在布宜諾斯艾利斯的柏悅酒店工作，後至巴黎歷練。移居亞洲後，成為香港Maximal Concepts團隊一員，隨後加入了主廚Ricardo Chaneton的知名餐廳Mono。現與太太Di共同創立ZEA，台北首間拉丁美洲Fine dining餐廳，他們精心籌劃了豐富又真誠的美食體驗，提供源自拉丁美洲的風味與傳統，並使用台灣的食材和風土重新演繹。他們的餐廳連續兩年獲得米其林一星的榮譽。 \nBorn in 1990\, Joaquin Elizondo was inspired by his chef brother\, Ignacio Elizondo\, and decided to pursue a career in the culinary industry. He studied at the Argentine Culinary School while working at the Park Hyatt Buenos Aires\, later gaining experience in Paris. After moving to Asia\, he joined the Maximal Concepts team in Hong Kong and worked with renowned chef Ricardo Chaneton at Mono. Now\, Joaquin and his wife Di have co-founded ZEA\, Taipei’s first Latin American fine dining restaurant\, reinterpreting Latin American flavors with Taiwanese ingredients. ZEA has been awarded a Michelin star for two consecutive years. \n對談主持人 Host \n邱文蕾 Chiu Wen-Lei｜飲食記者 Food Journalist \n音樂演奏學士，表演藝術行銷碩士，旅居紐約時期，因尋無合自家口味的臺菜，而開始三餐下廚，從尋找可替代的食材、調味料開始，到開設部落格，書寫日常飲食及紐約餐飲文化觀察，文章散見雜誌及各網路平台。 \nWith a Bachelor’s degree in music and a Master’s in performing arts marketing\, Chiu Wen-Lay started cooking Taiwanese dishes in New York due to the lack of authentic options. She began exploring substitute ingredients and documenting her culinary experiments on a blog\, which later evolved into writing about daily meals and New York’s food culture. Her articles have been featured in magazines and online platforms. \n✱ 會員購票優惠 Member Ticket Discounts ✱ \n加入《名廚 MINGCHU LINE 官方帳號》成為會員，即享購票優惠NT$200（數量有限，售完為止）。 \n✦ 請於活動報到時，主動出示《名廚 MINGCHU LINE 官方帳號》主頁畫面如下方圖示，如有任何問題，歡迎私訊 名廚 MINGCHU 粉絲專頁詢問。 \n \n主辦單位 Organized by｜ \n \n官方指定咖啡合作夥伴 Official Coffee Partner｜ \n \n場地協力 Venue Support｜ \n \n產業夥伴 Industry Partners｜ ​ ​ \n       
URL:https://events.mcu.edu.tw/event/%e5%9c%a8%e5%9c%b0%e8%88%87%e9%81%93%e5%9c%b0%e4%b9%8b%e9%96%93-between-local-and-authentic%ef%bd%9c%e5%9c%a8%e7%95%b0%e9%84%89%e8%a7%a3%e6%a7%8b%e5%ae%b6%e9%84%89%e5%91%b3-deconstructing-the-taste-of/
LOCATION:瓶蓋工廠台北製造所A2棟\, 南港區南港路二段13號\, 台北市\, Taiwan
CATEGORIES:ACCUPASS,名廚
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