Sabor de Baja: Rosarito Gala Showcases Local Color, Regional Flavors
Thanks to the efforts of some of the region’s best chefs, the second annual Sabor de Baja was a smashing success. Photo: Sabor de Baja
In an expanded version of last year’s sold out inaugural event, hosted by the Rosarito Beach Hotel, the 2014 edition of Sabor de Baja proved to be another smashing success. The elegant affair was held on the beachside terrace adjacent to the property’s picturesque fishing pier, where scores of attendees assembled to partake in masterfully paired samples of upscale cuisine and fine wines on a balmy, late summer afternoon.
Guests all joined in to celebrate this year’s White Party theme, which produced a bright and festive gathering that drew at least twice the number of guests from both sides of the border as did the previous year’s event.
Elegant, all-white attire was the dress code du jour at the second annual Sabor de Baja. Photo: Lynn Gatch
The chef from Ensenada’s Campestre Restaurant delighted attendees as he sliced tender, grilled steak right off the bone. Photo: Lynn Gatch
Unlike many similar functions held in the area this time of year, Sabor de Baja featured educated pairing suggestions rather than leaving guests on their own to navigate the various food and beverage stations.
Refreshingly, the many who attended this event were treated to rows of booths and kiosks touting a bevy of tasty treats that incorporated select meats, seafood or cheeses into their individual culinary offerings. Neighboring each of them were samples of the appropriate wines that were selected to specifically match that particular cuisine. Hence, the best aspects of each component could be fully appreciated by those in attendance.
Top culinary honors were taken by Valle de Guadalupe’s La Terrasse San Roman, with a toothsome sphere of ultra-tender, shredded pork on a bed of arugula topped with micro greens and dressed in a savory hibiscus-grape reduction sauce. The masterpiece was paired with a fine red wine produced by AlXimia. Photo: Lynn Gatch
The tough job of official judging was conducted by a panel of gastronomic experts that included Chef Javier Plascencia, Joaquin Fernandez Rizo and Javier Gonzalez, as well as Sam Zien from the television show Sam the Cooking Guy. Despite the fact that there has to be a defined first place winner at these types of events, virtually everyone who sampled the numerous pairings available would have to admit that the competition this year was very keen indeed. After attending these types of events, I will often conclude that there were a mix of “hit” and “miss” samplings being offered. This was definitely not the case at Sabor de Baja.
These fresh and flavorful ahi wasabi cones festooned with black and white sesame seeds won the People’s Choice Award. Photo: Lynn Gatch
As more and more people begin to discover the world class wines and fine Baja Med cuisine being created in our region, upscale affairs of this nature will become increasingly popular. Until then, you can rest assured that the next Sabor de Baja will likely outdo even this year’s stellar event.
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