On July 25, 2015 Chef’s Plate, the ultimate traveling cooking competition, headed south of the border to the Valle de Guadalupe in Baja, Mexico. Often called the “Napa of Mexico”, those in the know have been privy to its unique character that gives it a flavor of its own. Three of Baja’s top chefs cooked whole lambs fresh from the farms of El Mogor served family style to 170 guests.
In addition, each chef nominated a young chef to participate in our live culinary competition where they prepared 3 dishes for our esteemed panel of judges.
Five of the valley’s top wineries (Lomita, Monte Xanic, Viñas de Garza, Lechuza Vineyards and Aborigen) provided wine and Agua Mala, one of Baja’s best craft brewers, poured beer all night long. Pierde Almas offered several of their exceptional and unique mezcals that many guests enjoyed around the bonfire to end the night. Thanks to Chef Andrew Spurgin for being MC and to Baja Wine+Food for organizing transportation down from San Diego for many of the guests. Thanks to Rob Forsythe for photography and Sam Wells for videography.
Check out Chef’s Roll Food Blogger Carlos Walther-Meade’s account of the night over on his PS I Love San Diego blog.