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Sabor a Rosewood returns during San Miguel Gourmet festival

By Sandra Ríos

Chef Victor Palma de Rosewood San Miguel de Allende

As part of the festival San Miguel Gourmet the Rosewood hotel, together with the local tourism office, will present for the second time the festival “Sabor a Rosewood,” which will take place June 19 to 21. This year they will invite five internationally renowned chefs from this hotel chain.

We will have the opportunity to taste the culinary art of Peter Rudolph, who has a Michelin Star; Gerry Adams, from England; Chilean-born Alejandro Rojas, who will delight us with seafood; French pastry chef Nicolas Blouin, the only chef who will return from last year; and, of course, Victor Palma, from Rosewood San Miguel de Allende.

A day before the festival, the chefs will be taken to traditional places and organic producers to inspire them and allow them to become familiar with the products they will use to prepare their dishes. They will infuse their food with the smells, tastes and passion of the fertile land of the Bajío and will prepare special creative recipes with local products. A philosophy of all the Rosewood hotels is to buy food and beverages from within a 70-mile radius to benefit the local economy. They will start the tour at Ignacio Ramírez market, where many sanmiguelenses buy fruits and vegetables. They will talk with the local women who sell food there about how they make tortillas, atole, tamales and so forth. Then they will go to the Hacienda Purisima de Jalpa, one of Roswood’s main suppliers of vegetables; they will also go to taste the artisanal wine made at the Dos Búhos vineyard. Finally, they will visit the Luna de Queso factory, a gourmet cheese factory where chefs will enjoy the aromas and flavors of artisanal cheese produced by Patricia Hernández. From all these experiences, they may generate ideas for new dishes. This will take place on Wednesday and is basically the welcome to the chefs.

The opening of the festival on Thursday, June 19, will take place on the Rosewood terrace with the event “Ceviches and Margaritas” from 6pm to 9pm. Each chef will create a ceviche and margarita pairing. The cost for this event, at which people will be able to meet and talk with the five chefs, is 290 pesos per person. On Friday, the Rosewood Restaurant 1826 will provide a formal five-course dinner. Each chef will create a course and present his dish and comment on what ingredients he used, where the idea came from and the process of making his culinary creation. There will be live music and the cost will be 980 pesos, or 1,300 pesos per person with wine pairing included. On Saturday, as a way to integrate the chefs with tradition and Mexican food, five women from the region will be “adopted” for a day by the chefs, and they will go to shop at the organic market Tosma and later coo

By Sandra Ríos

A

s part of the festival San Miguel Gourmet the Rosewood hotel, together with the local tourism office, will present for the second time the festival “Sabor a Rosewood,” which will take place June 19 to 21. This year they will invite five internationally renowned chefs from this hotel chain.

We will have the opportunity to taste the culinary art of Peter Rudolph, who has a Michelin Star; Gerry Adams, from England; Chilean-born Alejandro Rojas, who will delight us with seafood; French pastry chef Nicolas Blouin, the only chef who will return from last year; and, of course, Victor Palma, from Rosewood San Miguel de Allende.

A day before the festival, the chefs will be taken to traditional places and organic producers to inspire them and allow them to become familiar with the products they will use to prepare their dishes. They will infuse their food with the smells, tastes and passion of the fertile land of the Bajío and will prepare special creative recipes with local products. A philosophy of all the Rosewood hotels is to buy food and beverages from within a 70-mile radius to benefit the local economy. They will start the tour at Ignacio Ramírez market, where many sanmiguelenses buy fruits and vegetables. They will talk with the local women who sell food there about how they make tortillas, atole, tamales and so forth. Then they will go to the Hacienda Purisima de Jalpa, one of Roswood’s main suppliers of vegetables; they will also go to taste the artisanal wine made at the Dos Búhos vineyard. Finally, they will visit the Luna de Queso factory, a gourmet cheese factory where chefs will enjoy the aromas and flavors of artisanal cheese produced by Patricia Hernández. From all these experiences, they may generate ideas for new dishes. This will take place on Wednesday and is basically the welcome to the chefs.

The opening of the festival on Thursday, June 19, will take place on the Rosewood terrace with the event “Ceviches and Margaritas” from 6pm to 9pm. Each chef will create a ceviche and margarita pairing. The cost for this event, at which people will be able to meet and talk with the five chefs, is 290 pesos per person. On Friday, the Rosewood Restaurant 1826 will provide a formal five-course dinner. Each chef will create a course and present his dish and comment on what ingredients he used, where the idea came from and the process of making his culinary creation. There will be live music and the cost will be 980 pesos, or 1,300 pesos per person with wine pairing included. On Saturday, as a way to integrate the chefs with tradition and Mexican food, five women from the region will be “adopted” for a day by the chefs, and they will go to shop at the organic market Tosma and later coo

By Sandra Ríos

A

s part of the festival San Miguel Gourmet the Rosewood hotel, together with the local tourism office, will present for the second time the festival “Sabor a Rosewood,” which will take place June 19 to 21. This year they will invite five internationally renowned chefs from this hotel chain.

We will have the opportunity to taste the culinary art of Peter Rudolph, who has a Michelin Star; Gerry Adams, from England; Chilean-born Alejandro Rojas, who will delight us with seafood; French pastry chef Nicolas Blouin, the only chef who will return from last year; and, of course, Victor Palma, from Rosewood San Miguel de Allende.

A day before the festival, the chefs will be taken to traditional places and organic producers to inspire them and allow them to become familiar with the products they will use to prepare their dishes. They will infuse their food with the smells, tastes and passion of the fertile land of the Bajío and will prepare special creative recipes with local products. A philosophy of all the Rosewood hotels is to buy food and beverages from within a 70-mile radius to benefit the local economy. They will start the tour at Ignacio Ramírez market, where many sanmiguelenses buy fruits and vegetables. They will talk with the local women who sell food there about how they make tortillas, atole, tamales and so forth. Then they will go to the Hacienda Purisima de Jalpa, one of Roswood’s main suppliers of vegetables; they will also go to taste the artisanal wine made at the Dos Búhos vineyard. Finally, they will visit the Luna de Queso factory, a gourmet cheese factory where chefs will enjoy the aromas and flavors of artisanal cheese produced by Patricia Hernández. From all these experiences, they may generate ideas for new dishes. This will take place on Wednesday and is basically the welcome to the chefs.

The opening of the festival on Thursday, June 19, will take place on the Rosewood terrace with the event “Ceviches and Margaritas” from 6pm to 9pm. Each chef will create a ceviche and margarita pairing. The cost for this event, at which people will be able to meet and talk with the five chefs, is 290 pesos per person. On Friday, the Rosewood Restaurant 1826 will provide a formal five-course dinner. Each chef will create a course and present his dish and comment on what ingredients he used, where the idea came from and the process of making his culinary creation. There will be live music and the cost will be 980 pesos, or 1,300 pesos per person with wine pairing included. On Saturday, as a way to integrate the chefs with tradition and Mexican food, five women from the region will be “adopted” for a day by the chefs, and they will go to shop at the organic market Tosma and later cooBy Sandra Ríos

A

s part of the festival San Miguel Gourmet the Rosewood hotel, together with the local tourism office, will present for the second time the festival “Sabor a Rosewood,” which will take place June 19 to 21. This year they will invite five internationally renowned chefs from this hotel chain.

We will have the opportunity to taste the culinary art of Peter Rudolph, who has a Michelin Star; Gerry Adams, from England; Chilean-born Alejandro Rojas, who will delight us with seafood; French pastry chef Nicolas Blouin, the only chef who will return from last year; and, of course, Victor Palma, from Rosewood San Miguel de Allende.

A day before the festival, the chefs will be taken to traditional places and organic producers to inspire them and allow them to become familiar with the products they will use to prepare their dishes. They will infuse their food with the smells, tastes and passion of the fertile land of the Bajío and will prepare special creative recipes with local products. A philosophy of all the Rosewood hotels is to buy food and beverages from within a 70-mile radius to benefit the local economy. They will start the tour at Ignacio Ramírez market, where many sanmiguelenses buy fruits and vegetables. They will talk with the local women who sell food there about how they make tortillas, atole, tamales and so forth. Then they will go to the Hacienda Purisima de Jalpa, one of Roswood’s main suppliers of vegetables; they will also go to taste the artisanal wine made at the Dos Búhos vineyard. Finally, they will visit the Luna de Queso factory, a gourmet cheese factory where chefs will enjoy the aromas and flavors of artisanal cheese produced by Patricia Hernández. From all these experiences, they may generate ideas for new dishes. This will take place on Wednesday and is basically the welcome to the chefs.

The opening of the festival on Thursday, June 19, will take place on the Rosewood terrace with the event “Ceviches and Margaritas” from 6pm to 9pm. Each chef will create a ceviche and margarita pairing. The cost for this event, at which people will be able to meet and talk with the five chefs, is 290 pesos per person. On Friday, the Rosewood Restaurant 1826 will provide a formal five-course dinner. Each chef will create a course and present his dish and comment on what ingredients he used, where the idea came from and the process of making his culinary creation. There will be live music and the cost will be 980 pesos, or 1,300 pesos per person with wine pairing included. On Saturday, as a way to integrate the chefs with tradition and Mexican food, five women from the region will be “adopted” for a day by the chefs, and they will go to shop at the organic market Tosma and later cook together and share recipes.

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