Puerto Vallarta’s Culinary Scene Showcased At 29Th Annual Food & Wine Classic In Aspen, Colorado From June 18 – 20, 2011
For the Fourth Year in a Row, Mexico’s Most Innovative Culinary Destination offers a taste of its latest offerings.
Puerto Vallarta has one of the finest and most cutting–edge culinary scenes in Mexico, attracting food enthusiasts from around the world. Gastronomy aficionados and connoisseurs attending the 29th annual FOOD & WINE CLASSIC in Aspen, Colorado, the country’s premier culinary festival, will have the opportunity to sample a taste of what Puerto Vallarta has to offer in the tantalizing delicacies prepared by the destination’s newest resident Chef, Francisco Tadeo Ruano Chef of Garza Blanca Preserve Resort & Spa (www.blancablue.com).
At only 27 years of age, Chef Francisco Ruano has spent more than a decade excelling in top restaurants and is currently the head chef at Garza Blanca Preserve Resort & Spa and Blanca Blue Restaurant & lounge in Puerto Vallarta. He advocates modern conceptual cuisine that incorporates local ingredients to enhancing foods in their most pure forms and flavors.
Chef Francisco graduated from Casa D Cocina, the prestigious culinary school headed by Luis Irizar, a founding member of the New Basque Cuisine, in San Sebastian, Spain. He then worked in Michelin-star rated restaurants of Spain, including Chef Andoni Luis Aduriz’s Mugaritz and the Roca Brothers’ Celler de Can Roca. His career has also included collaborations with renowned Spanish Chef Ferran Adrià and Mexico’s leading Master Chefs Patricia Quintana and Monica Patiño.
Puerto Vallarta is rich in natural resources and beauty and has been a source of inspiration for chefs from Mexico and around the world who have settled in the destination to create an exciting amalgam of flavors fusing popular and regional Mexican ingredients with contemporary flavors from around the globe. Food aficionados can delight in the wide array of dining choices from family-run taco stands to internationally acclaimed restaurants, many of them Five Star Diamond Award recipients from the American Academy of Hospitality Sciences.
In November of every year, Puerto Vallarta embraces its culinary scene with the annual International Gourmet Festival. Taking place from the 10th to the 20th of November, this year the 10-day festival will feature more than 20 chefs and 30 participating restaurants offering special Chef’s Table and Winemaker dinners as well as cooking demonstrations, gourmet safaris, and cheese, wine and tequila tastings. Gerard Dupont, president of the Académie Culinaire de France (the French Culinary Academy) is a regular participant. Past participants have also included Anton Mossimann of Club Mossimann in London, winner of numerous international awards, and internationally acclaimed Mexican chef Patricia Quintana.
Puerto Vallarta also celebrates its culinary diversity with Restaurant Week, held every year, the last two weeks of May. Puerto Vallarta Restaurant Week tempts foodies with specially designed menus at over 35 of Puerto Vallarta’s top dining establishments with special three-course prix-fixe menus at up to 50% off their regular price.
Puerto Vallarta has one of the finest and most cutting–edge culinary scenes in Mexico, attracting food enthusiasts from around the world. Gastronomy aficionados and connoisseurs attending the 29th annual FOOD & WINE CLASSIC in Aspen, Colorado, the country’s premier culinary festival, will have the opportunity to sample a taste of what Puerto Vallarta has to offer in the tantalizing delicacies prepared by the destination’s newest resident Chef, Francisco Tadeo Ruano Chef of Garza Blanca Preserve Resort & Spa (www.blancablue.com).
At only 27 years of age, Chef Francisco Ruano has spent more than a decade excelling in top restaurants and is currently the head chef at Garza Blanca Preserve Resort & Spa and Blanca Blue Restaurant & lounge in Puerto Vallarta. He advocates modern conceptual cuisine that incorporates local ingredients to enhancing foods in their most pure forms and flavors.
Chef Francisco graduated from Casa D Cocina, the prestigious culinary school headed by Luis Irizar, a founding member of the New Basque Cuisine, in San Sebastian, Spain. He then worked in Michelin-star rated restaurants of Spain, including Chef Andoni Luis Aduriz’s Mugaritz and the Roca Brothers’ Celler de Can Roca. His career has also included collaborations with renowned Spanish Chef Ferran Adrià and Mexico’s leading Master Chefs Patricia Quintana and Monica Patiño.
Puerto Vallarta is rich in natural resources and beauty and has been a source of inspiration for chefs from Mexico and around the world who have settled in the destination to create an exciting amalgam of flavors fusing popular and regional Mexican ingredients with contemporary flavors from around the globe. Food aficionados can delight in the wide array of dining choices from family-run taco stands to internationally acclaimed restaurants, many of them Five Star Diamond Award recipients from the American Academy of Hospitality Sciences.
In November of every year, Puerto Vallarta embraces its culinary scene with the annual International Gourmet Festival. Taking place from the 10th to the 20th of November, this year the 10-day festival will feature more than 20 chefs and 30 participating restaurants offering special Chef’s Table and Winemaker dinners as well as cooking demonstrations, gourmet safaris, and cheese, wine and tequila tastings. Gerard Dupont, president of the Académie Culinaire de France (the French Culinary Academy) is a regular participant. Past participants have also included Anton Mossimann of Club Mossimann in London, winner of numerous international awards, and internationally acclaimed Mexican chef Patricia Quintana.
Puerto Vallarta also celebrates its culinary diversity with Restaurant Week, held every year, the last two weeks of May. Puerto Vallarta Restaurant Week tempts foodies with specially designed menus at over 35 of Puerto Vallarta’s top dining establishments with special three-course prix-fixe menus at up to 50% off their regular price.
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