TULUM, Mexico – The third night of the Wine & Food Festival 2024 at the prestigious Four Seasons, Mexico City showcased an exceptional culinary event. Six-star chefs from Tulum and Mexico City collaborated to deliver a unique dinner experience, where each restaurant hosted its own ‘chef table,’ allowing diners to move between stations and savor two exclusive dishes at each.
The main event hall at the Four Seasons was transformed into a culinary embassy featuring the finest flavors from Tulum and the capital. The atmosphere was enriched with a diverse selection of cocktails, craft beers, and wines from the renowned Valle de Guadalupe in Baja California. The evening commenced with a glass of Sauvignon Blanc from Corona del Valle, setting the stage for an extraordinary culinary journey.
The event featured Chef José Luis Hinostroza, known for his innovative approach to traditional ingredients. He served a haute cuisine version of sikil pak, a conventional Maya pumpkin seed dip, an audacious marrow with serrano chili, and a craft Lager beer. His focus on blending traditional cuisine with contemporary techniques impressed the diners.
Chefs Chris Domit and Emme Prieto from Taverna in Mexico City presented a contrasting culinary experience. Their kampachi tostada, accompanied by a chepiche sauce and house-made sriracha, was followed by a grilled lamb chop with smoked yogurt, perfectly paired with a glass of red wine. This combination elevated the dining experience to a new level of sophistication.
Representing Eloise, Loretta, and Fiamma, Chef Abel Hernández showcased his expertise with a king kampachi dish featuring coconut milk, lemon grass, black grapes, beet, and macha sauce oil. His second offering was a full-blood wagyu with foie gras and a beer mustard sauce, demonstrating his ability to blend complex flavors and textures.
Chef Jorge Dumit from Four Seasons presented a transparent bread served over foie gras, topped with hibiscus powder and Italian amarena cherry. His second dish was a casserole of mussels with shallot gel, breaded mussel, mayonnaise, and parmesan foam, highlighting his skill in combining rich and delicate ingredients.
The desserts, crafted by Chef Fabrizio Pellegrini of Italdo Pastelería, were among the highlights of the evening. Pellegrini created a replica of a Yucatecan lime filled with white chocolate ganache a liquid lemon core and a chocolate mousse with a layer of cacao mucilage, corn, and Mayan honey air. These desserts were both visually stunning and delicious.
The event concluded late in the evening, leaving attendees with a sense of fulfillment and anticipation for the penultimate night of the Wine & Food Festival 2024, which promises an array of fine wines and further culinary delights.
