September 23-28, 2012
This is quite a new culinary adventure for us that is based on Chef Rick Bayless’s exploration of the 775-mile-long Baja Peninsula for his recent PBS television series, Mexico, One Bite at a Time, and Chef Ricardo Muñoz’s extensive research in this region.
Both of these chefs want to share their insights on the foods and wines of Baja with other professionals involved in food service. In their classes these two chefs will focus on the dishes of Baja California, especially the incredible seafood. During this 6-day culinary experience, the group will sample an almost unending array of tacos and tostados with spicy shrimp, angel-shark, tripe, black sausage, and even uni. On the other end of the spectrum, we also will eat at some of Mexico’s most innovative restaurants including Javier Plascencia’s Mision 19 which casts classic Mexican food in a modern presentation.
Mid-week there will be a break from classes and the group will head south to the Valle de Guadalupe where according to Rick, they produced “mind-boggling good cheese, olive oil, lamb and wines.” While there, we will visit Casa de Piedra, where the reknown wine-maker, Hugo D’Acosta has a wine school nearby, and we will have comida at Chef Jair Tellez’s Restaurante Laja.
On another day everyone will board fishing boats and head out in the waters of Ensenada to visit some unusual oyster and mussel nurseries.
This trip starts and ends in Tijuana, Baja California and the trip costs $4,000, exclusive of airfare. There is a $400 single room charge. Minimum of 10 participants and limited to 16.
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