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Shellfish and New Wine Festival

The 2013 edition of the Shellfish and New Wine Festival (Festival de las Conchas y el Vino Nuevo) is being organized once again by Provino, the organization also coordinating the Fiesta de los Viñedos en Flor (Flowering Vineyards) and the famous Fiestas de la Vendimia (harvest Festival) held in August.  The Shellfish and New Wine Festival will be held at the lovely Hotel Coral & Marina, April 19-21, featuring workshops, day-trips and seminars, as well as the ultimate tasting.  For more information, visit the Fiestas de la Vendimias/Provino facebook page.

This event includes tasting of different local shellfish, tours of shellfish farms, barbecues and wine tasting and pairing.

Program:

Thursday 18th: Thematic dinners

Friday 19th: Terrestrial route. Keynote speeches at UABC

Icebreaker opening: come and share with the producers, wine tasting and local products.

Place: Coral and Marina Hotel Time: 7 pm

Cost: $220 pesos

Saturday 20th: Demonstrative cooking

Terrestrial and maritime route. Thematic dinners. Grill

Interactive food. Learn how to cook shells with the best wines.
Place: Viento Colectivo Gastronómico
Time: 3 pm
Cost: $120 pesos

Sunday 21st Shells and New Wine Festival. Wine tasting and gastronomic samples.

Place: Coral and Marina Hotel
Time: 12 pm
Cost: $400 pesos. Children younger than 12, free.

Here’s baja.com favorite oyster recipe:

Baked Stuffed Oysters: Ostiones Al Horno by Karen Hursh Graber

This is an adaptation of a recipe we learned while camping on the beach here in Mexico. Originally, it was prepared by wrapping the stuffed shells individually in foil and placing them on a grill over the hot coals in our fire pit.

Ingredients:

  • 24 fresh oysters, shucked and bottom shells reserved
  • ¼ cup olive oil
  • 1/3 cup finely chopped white or green onion
  • 6 cloves garlic, peeled and finely chopped
  • 3 roma tomatoes, peeled, seeded and finely chopped
  • ¼ cup finely chopped cilantro
  • 1 ½ cups fine bread crumbs

Preparation:

Chop the oysters finely and set aside.

Heat the oil in a skillet and add the onion. When it begins to soften add the garlic. After a couple of minutes, add the tomato. When the tomato has rendered its juice, add the cilantro and chopped oysters. Cook until nearly all the liquid in the pan has evaporated. Add salt and pepper to taste.

Lightly oil or butter the shells. Stuff them with the oyster mixture and top with bread crumbs.

Place on a baking sheet and bake in a pre-heated 350º oven for 15 minutes.

Serve immediately. Serves 4 as an appetizer, or 2 for dinner with rice and salad.

http://www.mexconnect.com/articles/2427-baked-stuffed-oysters-ostiones-al-horno

The official date for this event has been announced. The Shellfish and New Wine Festival will take place April 19th through April 21st, 2013. However, events’ dates and details are subject to sudden change and cancellation. Please confirm with the event organizer before booking your trip.

 

For help with your travel planning please do not hesitate to call Baja.com, toll free (US/CAN) 855-BAJA (2252)-411 or email info@baja.com to reach one of our expert travel agents.
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