On September 25, Mexico’s Valle de Guadalupe made its way north to the Park Hyatt Aviara's Masters of Food & Wine series. Diners were introduced to the region’s bounty through a four-course dinner presented outdoors in the hotel’s courtyard. Chefs Pierre Albaladejo, Miguel Angel Guerrero, Javier Plascencia and Cristophe Rull created dishes that paired with wines made by local winemakers. Vinters included Adobe Guadalupe, Lomita, Torres Alegre and Monte Xanic.
The quarterly event showcases a series of sophisticated culinary and beverage experiences at various Park Hyatt locations. Open to the public, the dinners feature award-winning chefs and sommeliers, professional chocolatiers, craft brew masters, tea producers and local farmers. On Sunday, guests were welcomed with a light reception of tapas and wine before taking their seat among four long tables. Each table included one of the night’s featured winemakers.
The first course featured wood-fired grilled octopus with winter squash and espelette chile, king trumpet mushrooms and escarole by chef Albaladejo. Moving on, Chef Guerrero opted for a Quail in Chocolate Sauce dish for the second course while Chef Plascencia created Brant Beef Culotte with vegetable and date hash, coffee and smoked chile morita sauce and creamed eggplant. Guests ended the night with an innovative dessert by the hotel’s Executive Pastry Chef.
Chef Rull’s dessert featured a crème fraiche cake with dulce chocolate mousse and raspberry marsala poached figs. The best part was that the whole thing, from its large leaf base and stem were made from chocolate and were completely edible. The Masters of Food & Wine event takes place all over the world and foodies can check their website to see where and when the next series will occur.
