Mexico? It ain't that far, and this Wednesday is the perfect time to
cross the border. How does a pork feast, from head to tail, with paired
wines for 350 pesos (about $35) sound? Talk about a deal! Yup, on
Wednesday December 8, you can partake in 5 Chefs, 5 pork preparations, 5 Baja wines at Villa Saverios in Tijuana.
Here's the chefs' lineup:
Chef Max Bonacci from
The Linkery and
El Take it Easy (San Diego,CA)
Chef Benito Molina from
Manzanilla and Muelle Tres ( Ensenada)
Chef Jair Tellez from
Laja (Valle de Guadalupe) and Mero Toro (Mexico City)
Chef Paul Zamudio from
Peacocks(San Jose del Cabo)
Chef Javier Plascencia from
Villa Saverios, Casa Plascencia, and Mision 19 (Tijuana)
Paired with wines from Valle de Guadalupe:
Adobe Guadalupe
Aborigen
Sinergi VT
Tres Valles
Vinisterra
For reservations, call Villa Saverios, from the US dial 011-52-664-686-6443,ext. 104.
Wednesday, December 8,2010, 7PM.
Villa Saverios
Blvd Sanches Taboada
Esq. Escuadron 201
Zona Rio, Tijuana, Mexico