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.
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.
- 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
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.