October 24, 2015 – The Baja Kitchen is a series of culinary demonstrations, delicious tastings and dinners showcasing Baja California and San Diego—a region where the finest chefs and ingredients recognize no (borders) lines and limitations. About 2 months ago, the group joined together to celebrate the culinary creations of the finest chefs in Baja, Valle de Guadalupe wines and regional craft beers. Emcee Troy Johnson of San Diego Magazine and The Food Network kicked off the event at 5pm, introducing the 9 incredible chefs showcased that night: Denise Roa, Javier Plascencia, Claudette Wilkins, Nancy Leon, Ryan Steyn, Chad White (currently on Bravo TV’s Top Chef), Mariela Manzano, Martin San Roman, and Ruben Ortega. A portion of the proceeds from the evening went to support educating local school children about nutrition, sustainable farming and healthy living.
The eight-course dinner featured freshly picked ingredients from Tres Estrellas’ six-acre organic, sustainable farm that is a vibrant tapestry of fruits, vegetables & herbs. Images of the plates below:
Baja Clam and Octopus Ceviche in a Citrus Marinade by Chef Ruben Ortega, paired with Champagne by Louis Roederer.
Yellowtail Hamachi by Chef Javier Plascencia and Chef Claudette Wilkins.
Eggplant Estufado with Mussels & Fresh Garden Flowers by Chef Martin San Roman, paired with Finisima Artesanal Beer.
Steamed Rice Buns with Peking Duck and Asian Vegetables by Chef Nancy Leon, paired with Serafiel Adobe Wine.
Grilled Shrimp, Warm Autumn Salad with Parmesan Foam by Chef Ryan Steyn, paired with Chardonnay from Casa Magoni.
Grilled Octopus, Tempura Green Beans & Jalapeño Compote by Chef Mariela Manzano, paired with Fusione Di Montefiori Cab-Merlot.
Rack of Lamb, Charred Sweet Potato, Mint, Leek Puree, Si Kil P’ak by Chef Chad White, paired with Brunello 2013 Villa Montefiori
Pumpkin & Pecan Tart with Cinnamon Ice Cream by Chef Denise Roa, paired with Apple Spiced Punch
