Olive Oil from Spain challenges D.C. chef Katsuya Fukushima and host chef Ian Begg to find "50 Ways to Love Olive Oil from Spain."

Attendees can sample some of the results at a lively evening of tapas, Spanish wines and an olive oil tasting at Txoko for San Francisco’s Project Open Hand.

Olive Oil from Spain challenges D.C. chef and Iron Chef America champion Katsuya Fukushima and San Francisco Chronicle Rising Star chef-owner of Txoko Restaurant Ian Begg to find “50 Ways to Love Olive Oil from Spain.”

Tickets are $39.00 per person. All proceeds benefit San Francisco’s Project Open Hand, a San Francisco-based nonprofit that has provided “meals with love” to people living with serious illnesses and to seniors in San Francisco and Alameda County since 1985. Sponsors include Bodegas Riojanas, Freixenet, and Tapena Verde for wine as well as Ibérico Fresco, pure Ibérico pork from Spain.

“Because of their amazing diversity, extra virgin olive oils from Spain comprise a terrific palette for professional and home cooks alike to express their creativity. We’ve challenged Chefs Fukushima and Begg to highlight the flavors and best techniques for each of the four main Spanish olive varietals: picual, arbequina, hojiblanca and cornicabra,” says Jeffrey Shaw, Marketing Director of Olive Oil from Spain, based at the Trade Commission of Spain in New York. “We’re sharing the results with San Francisco food lovers.”

The players:

1. Katsuya Fukushima is an Iron Chef America champion. Fukushima was the first to defeat Iron Chef José Garces. Working with mentor José Andrés for over 15 years, Fukushima was head chef at Andrés’ minibar and Café Atlántico in Washington, D.C., and opening chef for The Bazaar by José Andrés in Los Angeles. He will open his own restaurant in Washington DC later this year.
2. Ian Begg is chef/co-owner of Txoko, San Francisco Chronicle Rising Star Chef and James Beard Foundation Rising Chef nominee. Begg was executive chef at San Francisco’s celebrated Café Majestic for 2 years. Under his tenure, Café Majestic earned stellar reviews, was a Chronicle Top 100 Restaurant and was named one of Esquire’s Top 20 New Restaurants.
3. Olive Oil from Spain is a collaborative campaign between Spain’s Olive Oil Industry Association, The Spanish Institute for Foreign Trade (ICEX) represented by Foods from Spain in New York, the Spanish Olive Oil Exporters Association(ASOLIVA), the Trade Promotion Agency of Andalusia (EXTENDA), and the Trade Promotion Agency of Castilla La Mancha (IPEX).
4. Project Open Hand has been providing “meals with love” since 1985 to people living with serious illnesses and to seniors in San Francisco and Alameda County and has served as a model for over 100 organizations all over the world.
5. Txoko, opened in June 2011, is San Francisco’s newest tapas restaurant. A joint effort between Chef Ian Begg and business partner Ryan Maxey, Txoko has garnered rave reviews. Located in the former Enrico’s in North Beach, it is also home to Begg and Maxey’s wildly successful Naked Lunch.

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415-500-2744 ‎

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