Chefs Benito Molina, Javier Plasencia and Dante Ferrero will participate in one of the most prestigious gastronomic events in San Miguel de Allende: The Big Pic-Nic that will take place on Saturday April 29th at “B’ui Cocina de Campo” headquarters restaurant.
The Big Pic-nic San Miguel de Allende 2017 (Google)
Chef Benito Molina Dubost has worked on tuna boats in Baja California Sur, consolidating his love for sea food.
Molina Dubost and Solange Muris, who are husband and wife, opened their own restaurant “Manzanilla” in honor to the olive that grows along the region of Baja California.
Chef Benito Molina Dubost and his wife (Photo: eluniversal.com.mx)
“Manzanilla”, considered among the best Mexican restaurants in the world; is known for using carefully sustainable local products in order to create exquisite dishes, and has become a gastronomic reference from Baja California and Mexico.
During “The Big Pic-nic” in presence of dozens of attendants, Molina Dubost will cut tunas to elaborate incredibly sophisticated dishes featuring his unique seasoning.
Chef Javier Plasencia is a resident of Tijuana, B.C., who has excelled for his innovative and original style, using carefully fresh and organic ingredients such as herbs, spices, fruits, vegetables to create an amazing concept called “urban gastronomy”, based on the consumption of all natural local products.
In October 2016, Plasencia inaugurated his own restaurant: “Lupe!”, which is a new proposal in Valle de Guadalupe, specialized in desserts, bakery, charcuterie and wines from the “Valley where the wine flows“.
Chef Javier Plascencia (Photo: eluniversal.com.mx)
Javier Plascencia is focusing on promoting “the creativity, special products and to boost tourism in this northern region of México”.
For the occasion in SMA, chef Plascencia will cook his famous paella; and he will reveal his latest creation: Lupe’s cakes.
Chef Dante Ferrero was born in Argentina but loves to live in Mexico. At the moment, Ferrero works at “Alodé restaurant” in Monterrey, offering his classic proposal with Argentinean style food mixed with local ingredients and techniques.
Chef Dante Ferrero (Photo: eluniversal.com.mx)
He is known as the creator of the event known as “La Vaca Es Mía”, where he cooks a whole cow in a process that takes approximately 30 hours in a grill designed for more than 600 people.
For this one-of-a-kind event, the chef will prepare two whole cows. You can’t miss this meal!.
The event is organized by the state governments of Guanajuato and Querétaro along with the San Miguel de Allende municipal authorities, and the most important vineyards of the Guadalupe Valley in Baja California, in collaboration with Grupo Modelo, among other firms.
This experience will be exclusive for 2000 people with a cost of $ 2000 pesos ($100 USD), which includes food and drinks.
Would you like to have the privilege to enjoy the magnificent work of these three great chefs?
Source: http://www.eluniversal.com.mx/
