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. Celebrating the culinary creations of the finest chefs in Baja, Valle de Guadalupe wines and regional craft beers.
Dinners feature freshly picked ingredients from Tres Estrellas’ six-acre organic farm. This sustainable farm is a vibrant tapestry of fruits, vegetables & herbs.
Their inaugural event was in October 2015 and Chef’s Roll had the pleasure of attending this tremendous feast of Baja’s bounty.
BAJA CLAM AND OCTOPUS CEVICHE IN A CITRUS MARINADE BY CHEF RUBEN ORTEGA
YELLOWTAIL HAMACHI BY CHEF JAVIER PLASCENCIA & CHEF CLAUDETTE WILKINS
EGGPLANT ESTUFADO WITH MUSSELS & FRESH GARDEN FLOWERS BY CHEF MARTIN SAN ROMAN
STEAMED RICE BUNS WITH PEKING DUCK & ASIAN VEGETABLES BY CHEF NANCY LEÓN
GRILLED SHRIMP, WARM AUTUMN SALAD WITH PARMESAN FOAM BY CHEF RYAN STEYN
GRILLED OCTOPUS, TEMPURA GREEN BEANS & JALAPEÑO COMPOTE BY CHEF MARIELA MANZANO
RACK OF LAMB, CHARRED SWEET POTATO, MINT & LEEK PUREE, SI KIL P’AK BY CHEF CHAD WHITE
PUMPKIN & PECAN TART WITH CINNAMON ICE CREAM BY CHEF DENISE ROA
Photos by Scott Draper.
