Inviting chowhounds to join me and your fellow eaters in Ensenada and Valle de Guadalupe from April 2 to April 9 for a series of events for the 2018 Festival de las Conchas y Vino Nuevo. The industry folks I talked to last month say that this is the best gastronomic event of the year, celebrating the fresh shellfish and wine of the area. I'm tagging San Diego, Los Angeles and California area boards because maybe you're within driving distance for the festivities.
The schedule and ticketing info can be found in these two links.
I've used google translate and cut and paste the English translations for the events below (yes, I know they're rough). Current exchange rate is approximately 18.5 pesos = US$1. Please email me (see my profile) if you'd like to meet up. Hope to see you!
Día de ostiones.
El Día: Lunes 02 de Abril de 2018
Hora: 1:00- 5:00
Lugar: Conchas de piedra, San Antonio de las Minas.
• MONDAY, APRIL 2
1:00 to 5:00 PM
Place: Conchas de Piedra, San Antonio de las Minas.
Workshop-like activity that allows people to learn from the hand of experts, the management of the product, from how to open oysters to tasting them, as well as tasting new wines from participating winemakers.
Wine tasting from 1:00 PM to 3:00 PM
Cost: $ 300.00M.N.
April 2 @ 7:00 pm - 10:00 pm Thematic Dinner: Malva
Chef Francisco Ruano (Alcalde Restaurant, Guadalajara) with host chef Roberto Alcocer. Marrying with the wineries: Bibayoff, El Cielo, Viñas de Garza and Bodegas F. Rubio. Cost: $1,200.00 MN Tickets and more info: (646)197-8103 with Carlos Andrés B. | email@example.com
Tarde de mejillones.
El Día: Martes 03 de Abril de 2018
Hora: 3:00 a 7:00 PM
Lugar: Cuatro Cuatros
Tuesday, April 3
Afternoon of Mussels
3:00 to 7:00 PM
Place: Cuatro Cuatros.
Sunset event that aims to bring attendees to the appreciation of the mussel in perfect harmony with new white and pink wines, having the sunset and the sea as a stage.
Wine tasting from 3:00 PM to 5:00 PM
Cost: $ 300.00M.N.
April 3 @ 7:00 pm Thematic Dinner: Fauna
Chef Gerardo Vázquez Lugo (Restaurant Nicos, CDMX) with host chef David Castro Hussong. Marrying with the wineries: JC Bravo, Villa Montefior, Château Camou and Rincón de Guadalupe. Time: 7:00 PM Tickets and more info: (646)103-6403
El Día: Miércoles 04 de Abril de 2018
• Wednesday 4 and Thursday 5
Aquaculture workshops 9:00 a.m. to 5:00 p.m. Place: Multipurpose room of the Academic Information department. DAY (UABC Sauzal, 4th floor.) In addition to the workshops and conferences, the Aquaculture Supply Expo will take place.
April 4 @ 7:00 pm - 10:00 pm Thematic Dinner: Finca Altozano and Animalón
Chef Paul Zamudio (Panazia, Los Cabos) with host chef Javier Plascencia. Marrying with the wineries: Lechuza, Totol, Madera 5 and Norte 32. Time: 7:00 PM Tickets and more info: (646)156-8045 | firstname.lastname@example.org
April 5 @ 7:00 pm - 10:00 pm Thematic Dinners: Manzanilla
Chef Makoto Okuwa (Makoto Restaurant, Bal Harbor Miami) with the host chefs Benito Molina and Solange Muris. Marrying with the wineries: Finca La Carrodilla, Infinito, Bodegas de Santo Tomás and Relieve. Time: 7:00 PM Tickets and more info: (646)175-7073
April 5 @ 7:00 pm - 10:00 pm Theme Dinners: Corazón de Tierra
Chefs Vania Miranda (Nobu Polanco, CDMX) and Maylin Chavez (Olympia Oyster Bar, Portland) with host chef Diego Hernández. Marrying with the wineries: Vena Cava, MD Wines, Pijoan Wines and Casta de Vinos. Time: 7:00 PM Tickets and more info: (646)156-8030
El Día: Viernes 06 de Abril de 2018
Hora: 10:00 AM to 5:00 PM
• Friday 6
Departure: 10:00 AM
Place: Lobby of the Coral & Marina Hotel
Interesting guided tour to Eréndira, South of Ensenada, where didactically you can learn how abalone are grown.
Cost: $ 540.00M.N.
Recorrido por mar
El Día: Sábado 07 de Abril de 2018
Hora: 7:00 am -11:00 am
Lugar: Muelle del Hotel Coral & Marina.
Travel by sea
Departure: 7:00 AM
Place: Pier of the Hotel Coral & Marina.
Location: illustrative yacht tour of mussel crops. Tasting of product and wines.
Cost: $ 540.00M.N.
Sábado 7 de Abril
Saturday, April 7
Time: 1:00 pm – 7:00 pm
Place: Rincon del Puerto de Quintas Papagayo
Didactic event where attendees cook their own shellfish facing the sea and taste wines from 50 wine houses; host chef Maylin Chavez (Olympia Oyster Bar, Portland) freely demonstrates several ways to cook shellfish. Demonstration kitchens:
2:00 - 3:00 PM: David Castro (Fauna) and Diego Hernández (Corazon de Tierra)
3:00 - 4:00 PM: Roberto Alcocer (Malva) / PENDING
4:00 - 5:00 PM: Javier Plascencia (Finca Altozano) and Alexis Bostelmann (Grupo Vidanta)
Price: Ticket $ 480 + $ 20 CS
April 7 @ 7:00 pm - 10:00 pm Theme Dinners: Traslomita
Chefs Daniela Mier (LUM, San Cristobal de las Casas) and Liz Galicia (El mural de los poblanos, Puebla) with the host chef Sheyla Alvarado. Marrying with the wineries: Lomita, Emevé, Return and Maciel Cava. Cost: $1,000.00 MN Tickets and more info: (646) 156.8459 | email@example.com
April 7 @ 7:00 pm - 10:00 pm Theme Dinners: Deckman's at El Mogor
Chefs Rob Ruiz (Land and Water Company, San Diego), Alexandra Suastegui (Lucas Local, CDMX) and Marcela Bolaño (Marsala, San Miguel de Allende) with host chef Drew Deckman. Marrying with the wineries: Cavas del Mogor, Cavas Valmar, La Trinidad and D'Poncelis. Tickets and more info: (646)188-3960
April 7 @ 7:00 pm - 10:00 pm Theme Dinners: Sano's
Chef Josefina Santacruz (Paprika, CDMX) with host chef Sano Hussong.
Marrying with the wineries: Parallel, Union of Producers of Valle de Guadalupe, Aborigen and Adobe Guadalupe. Tickets and more info: (646)174-4061 | firstname.lastname@example.org
Festival de las Conchas y el Vino Nuevo.
El Día: Domingo 08 de Abril de 2018
Hora: 12:00 PM - 7:00 PM
Lugar: Terraza del mar, Hotel Coral & Marina.
Place: Terrace of the sea, Hotel Coral & Marina.
Taking the sea as a stage, attendees have the opportunity to know and taste the gastronomic proposals in their different presentations, with the participation of 20 producers, more than 40 regional and national restaurants, accompanied by more than 60 wineries that offer tasting of the new labels of their production. In addition, demonstration kitchens by our guest Chefs.
2:00 - 3:00 PM: Sano Hussong (Sano's) and Josefina Santacruz (Paprika, CDMX).
3:00 - 4:00 PM: Benito Molina / Solange Muris (Manzanilla) and Makoto Okuwa (Makoto, Bal Harbor Miami)
4:00 - 5:00 PM: Drew Deckman (Deckman's in El Mogor) and Marcela Bolaño (Marsala, San Miguel de Allende)
5:00 - 6:00 PM: Sheyla Alvarado (Traslomita) and Liz Galicia (El mural de los poblanos, Puebla)
Cost: $ 850.00M.N (limited to 2000 attendees, sells out in advance)
After-party (unofficial event) - Let me know if you're attending the festival and I will provide more info on the industry after-party in Zona Centro.
Here’s the event page notice on Facebook. It currently has 1,224 people who say they are going and 8,817 who are interested. Capacity for the finale is 2,000, so don’t wait too long to purchase tickets for Sunday’s big event.
Translation of the text:
Festival of the Shells and New Wine, a great event whose main objective is to link three of the most outstanding sectors of the city: aquaculture, viticulture and gastronomy. During a complete week of didactic way the assistants can know the cultures by sea and land of mussels and abalones, to attend aquaculture workshops to know more on the marine products, to enjoy thematic dinners in the best restaurants of Ensenada, to participate in demonstrative kitchens in charge of guest chefs of international stature and learn to cook their own shells in a barbecue event, all in a special pairing with new wines that have not yet been commercialized. Taking the sea as a stage, the gastronomic festival that closes this week of activities offers the opportunity to taste culinary samples based on shellfish prepared by the best regional and national restaurants, as well as tasting white, rosé and sparkling wines from more than 60 wine houses .
Media for last year’s festival (2017):
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...
by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...
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