One&Only Palmilla Sets the Table for Mexican Culinary Festival

First annual festival will feature acclaimed Mexican celebrity chefs By: Mark Rogers
Stuffed peppers at OneOnly Palmilla // © 2011 OneOnly Resorts
Stuffed peppers at OneOnly Palmilla // © 2011 OneOnly Resorts

The Details

One&Only Palmilla
www.oneandonlyresorts.com

Mexican Culinary Festival Packages

One&Only’s festival packages, for travel beginning Nov. 2 to Nov. 5, start at $590 per night, per person, plus tax and service. The package must be booked by Nov. 3 and includes 30 percent off a choice of luxury accommodations as well as a welcome cocktail reception, daily chef’s cooking demonstrations, a tequila tasting seminar, nightly dinner, two $50 spa gift certificates and a welcome tequila amenity.

Serious foodies take note: Los Cabos resort One&Only Palmilla is preparing to host the first-annual Mexican Culinary Festival from Nov. 2 to 6, which promises to feature some of the best Mexican chefs and wineries from the Guadalupe Valley and beyond. Celebrity chefs will present daily cooking demonstrations in addition to three individual dinners designed by each chef.

Presiding over the event will be Moroccan-born Larbi Dahrouch, One&Only Palmilla’s executive chef whose Agua restaurant features classic Mediterranean fare with Mexican influences and ingredients throughout. Dahrouch began his culinary career at the age of 13 in France when he was an apprentice for the late French chef Jean-Louis Palladin in Gascony. He continued to work with Chef Palladin in Washington, D.C., at the Watergate Hotel as well as the Citronelle restaurant with Chef Michel Richard.

Enrique Olvera is executive chef at Pujol in Mexico City. At Pujol, Olvera has re-imagined traditional, regional Mexican food and aims to refine its styles, flavors, and techniques in a modern fine-dining setting. Mexican-born Olvera has earned various awards, including the gold medal from the New York Societe Culinaire Philanthropique and the Jacob Rosenthal Leadership Award. Olvera most recently published “Uno,” a book which reflects upon the modern gastronomy of Mexico and features more than 100 recipes from his restaurant.

Daniel Ovadia is the head chef and owner of Paxia Restaurants in San Angel and Santa Fe. Ovadia’s cuisine focuses on native ingredients transformed by creative culinary techniques and recipes inspired by his travels in Mexico. Renowned for his special tasting menus based on themes, regions and Mexican traditions, Ovadia even uses a crew of historians to develop an unique experience for his diners.

At 30 years old, Edgar Nunez, executive chef and director of Sud 777, is one of Mexico’s most outstanding young chefs. Responsible for both the preparations and operations of Sud 777, Edgar’s restaurant has become a favorite among the highest executives, entrepreneurs and politicians in Mexico City.

In addition, guests at the event will enjoy a collection of wine pairings curated by the award-winning vineyards of Roganto by Arturo Escalante, Vinisterra by Christoph Gartner and Singergi VT by Jose Durand.

Culinary Festival Schedule of Events:

Wednesday, Nov. 2
* Welcome cocktail reception hosted by executive chef Larbi Dahrouch, Enrique Olvera, Daniel Ovadia, Edgar Nunez in the Villa Cortez

Thursday, Nov. 3
* Chef demonstration with Chef Daniel Ovadia from Paxia including canapes and wine
* Tequila tasting seminar at Agua Bar
* Dinner prepared by Chef Enrique Olvera of Pujol, paired with a selection of Mexican wines

Friday, Nov. 4
* Chef demonstration with Chef Edgar Nunez from Sud777 including canapes and wine
* Tequila tasting seminar at Agua Bar
* Dinner prepared by Daniel Ovadía of Paxia paired with a selection of Mexican wines

Saturday, Nov. 5
* Chef demonstration with Chef Enrique Olvera from Pujol including canapes and wine
* Tequila tasting seminar at Agua Bar
* Dinner prepared by Edgar Nunez, of Sud777, paired with a selection of Mexican wines 

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