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Tumbagones and Chocolate in San Miguel
Photo by Ignacio Urquiza.
This will be the first in a new series of trips designed specially for chefs and others involved in professional food preparation. While the former six chefs’ trips emphasized the distinct cuisine of the regions where the classes were held: Veracruz, Oaxaca, Puebla/Tlaxcala, Yucatán and Morelos, and last year, Guanajuato, these classes will be focused more on restaurant adaptations of foods from throughout Mexico.
The first night of this trip will be spent in the city of Guanajuato, with the following day visiting one of my favorite markets, the cast-iron and glass Mercado Hidalgo which was designed by Gustav Eiffel, of Effiel Tower fame. Then on to San Miguel de Allende where we will stay at one of our favorite places, the delightful Casa Luna B & B.
Last year we found the Sazón cooking school in San Miguel de Allende so ideal for these classes, that we are returning here again, but with a quite different and challenging format. Most of the twice daily classes will be taught by two outstanding chefs.
Chef Roberto Santibañez
Roberto Santibañez, is a native of Mexico City with Cordon Bleu training in France. Roberto had two restaurants in Mexico City where he was acclaimed as one of the first proponents of the nueva cocina-style of cooking—bringing French techniques and non-traditional ingredients to classic Mexican dishes. In 1996, Roberto had the urge to bring his innovative Mexican cuisine to the U.S., and he presided for three years as the chef of Fonda San Miguel in Austin, Texas. Then he was off to New York City where he was the Culinary Director of Rosa Mexicano’s growing number of East coast restaurants. His first book, Rosa’s New Mexican Table was released in spring, 2007. The Yucatan-style baby back ribs recipe is from his new book. Currently, Roberto is an independent consultant for restaurants and culinary institutions around the U.S.. He serves on the Culinary Institute of America's Latin Cuisines Advisory Committee which consults on how the cuisines of Latin American can be implemented into the curriculum of their San Antonio and Hyde Park Campuses and he has served as a spokesperson for the Avocado Commission, The National Peanut Board and La Costena, the International food brand.
Chef Diana Kennedy
Photo by Marilyn Tausend
Although not a restaurant chef herself, but the author of a multitude of authoritative books on Mexican cooking, Diana Kennedy will join us from her home in nearby Michoacán and will teach two classes, one on tamales from various regions of Mexico and another focusing on some unusual chicken dishes and their accompaniments—all dishes that can be prepared in restaurants and seldom are.
This trip starts in Guanajuato and ends in San Miguel de Allende.
Minimum of 10 participants and limited to 12
Cost is $3,750, exclusive of airfare to and from the Leon airport
(We will transport you to the airport in Leon from San Miguel at the end of the trip)
Please email to cul_adv_inc@attglobal.net for more information.
all material copyright 2001 by
Marilyn
Tausend.
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