Ensenada’s New Wine and Seafood Festival 2013: Winemaking, Food and Aquaculture!
By Provino (in coordination with Baja.com)
Called the Festival de las Conchas y El Vino, this is undoubtedly one of the highlights of the year in Mexico’s wine country, Ensenada!
Join in for three days of activities (April 19, 20, 21) and get to know the wide variety of produce of the Baja California region through conferences, workshops, icebreaker-cocktail parties, culinary demonstrations, barbecues and day-trips to mussel and abalone cultivation farms. The wine and seafood festival is a chance to really experience and understand why Baja is achieving universal recognition in the world of high end cuisine. It also provides an opportunity, through themed dinners at outstanding restaurants, to meet chefs and see how fresh and local ingredients are used in Baja’s gastronomy. Make your reservations now…this books up quickly and so do hotels and vacation rentals in the region!
The closing event will be held at the luxurious Coral & Marina Hotel with a full-on festival where you will sample regional seafood and the best wines of the region.
Schedule of Activities for the New Wine and Seafood Festival
Friday, April 19th
Geoduck (pronounced gooey-duck) clam farming workshop
To learn more about the management of geoduck clams.
Where: Main Conference Room – Academic Exchange Department-University of Baja California.
From 8 a.m.-3.30 p.m.
Day-trip to Erendira, Baja California to visit the abalone farms.
Starts: 10:30 am
Meeting point: Culinary Arts Faculty at the University of Baja California.
Cost: $270 pesos (includes transportation from Ensenada and lunch)
Tickets available in the Provino Comitee offices.
Ice-breaking event with local producers
Wine tasting and ceviche tasting by La Guerrerense (one of the most famous seafood purveyors in the world!).
Where: Coral & Marina Hotel
Cost: $220 pesos
Time: Starts at 7 p.m.
Saturday April 20th
Cooking demonstration and lectures by guest chefs and winemakers
Time: 10 am
Where: Culinary Arts Faculty at the University of Baja California.
Cooking demonstration by:
Chef José Luis Estevan, Restaurante Estudio Millesime, D.F.
Chef Felipe Gómez, Hotel Hotsson, León Guanajuato.
Chef Arturo Fernández, Restaurante Raíz, D.F.
Chef Cassandra Beretta, Hoteles Mayan, Nuevo Vallarta.
Chef Eduardo García, Restaurante Máximo Bistrot Local, D.F.
Winemakers lectures by:
Hugo D´Acosta, Casa de Piedra
Jose Durand, Sinergi VT
Christoph Gartner, Vinisterra
Thomas Egli, Casa de Piedra
Daniel Lonnberg, Adobe Guadalupe
Day-trip by boat to the Mussel farms
Time: 7 am
Meeting point: Ensenada Pier
Cost: $270 pesos
Visit to Maxmar Aquaculture Laboratory
Time: 10:30 am
Meeting Point: Viento Gastromic Complex in El Sauzal
Sunday April 21st
Culinary workshop: Learn to cook with shells. Host Chef: Max Bonacci, Restaurant Take it Easy, San Diego
Time: 3 p.m
Where: Viento Gastromic Complex in El Sauzal.
New Wine and Seafood Festival
Wine Tasting and food samples
Where: Coral & Marina Hotel
Cost: $400 Mexican Pesos
Free for kids up to 12 years
For a full schedule of activities visit the Provino website and follow us on Facebook www.provinoac.org @ FiestasdelaVendimiaOficial
More information: firstname.lastname@example.org Phones (646) 178 30 38 and 178 29 49
To find out about Baja.com tours and other activities in Mexico’s wine country, visit Baja.com!
THEMED DINNERS AT BAJA’S TOP RESTAURANTS:
Laja Restaurant Chef Arturo Fernández, Restaurante Raíz, D.F.
Tel. +52 (646) 155 25 56
La Manzanilla Chef José Luis Estevan, Restaurante Estudio Millesime, D.F.
Tel. + 52 (646) 175 70 73
La Contra Chef Eduardo García, Restaurante Máximo Bistrot Local, D.F.
Tel. +52 (646) 178 82 13 and 156 52 60
Corazón de Tierra Chef Elena Reygadas, Restaurante Rosetta, D.F.
Tel. +52 (646) 156 80 30
Corazón de México (antes la Embotelladora Vieja) Chef Yvan Mucharraz, Hotel Capella Los Cabos y Chef Cassandra Beretta, Hoteles Mayan, Nuevo Vallarta.
Reservaciones: Tel +52 (646) 156 53 84 email@example.com
*Chefs and dates to be arranged
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