SAVOR BAJA

November 15-17, 2018 | Chileno Bay Resort & Residences celebrates fiery Latin flavors and global culinary artistry with “Savor Baja” food and spirits weekend. World-renowned chefs and bartenders turn up the heat during the inaugural culinary festival featuring Executive Chefs Yvan Mucharraz of Chileno Bay Resort and Chef Cassidee Dabney of Blackberry Farm. Plus, the talented Guillermo Gomez of Esperanza and Chef Guillermo Tellez of Flora Farms will add a little sizzle to the experience.

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SPECIAL GUESTS
 Joining Chileno’s Chefs & Mixologist 

CHEF CASSIDEE DABNEY – Blackberry Farm

A graduate of the New England Culinary Institute, Dabney’s experience began at Four Seasons from Germany to Hawaii. Named Sous Chef in 2010 at Blackberry Farm, she became Executive Chef of The Barn at Blackberry Farm in 2010, recognized as one of the top restaurants in the South.

GUILLERMO TELLEZ – Flora Farms

Award-winning Chef Tellez is Executive Chef of Flora Farms. The protege of Charlie Trotter, famed Chicago chef and Restauranteur, Chef Tellez graduated from the Kendall College for the Culinary Arts. In 2004 Chef Tellez launched “C” Restaurant at the world-renowned One&Only Palmilla.

CODY REQUEJO – Omega Blue

Co-founder of Omega Blue Seafood, Chef Code Requejo’s mission is to prepare seafood that is toxin free and grown in a natural and pure environment. A passionate ambassador who deeply cares about the ethical production and protection of seafood produce, Chef Requejo is an internationally recognized sushi chef.

JIM MEEHAN – Mixography

Jim Meehan is an award-winning bartender, journalist and author of the mixology industry’s preeminent bartending guide “The PDT Cocktail Book”. A Chicago native, Meehan has received noted acclaim for his work in bars across the United States. Meehan travels the globe training and teaching and calls Portland, Oregon home.

YVAN MUNCHARRAZ – Chileno Bay Resort

As an expert in contemporary and traditional Mexican cuisine, Executive Chef Yvan Mucharraz is responsible for culinary operations and development at Chileno Bay. Bringing years of experience from helming the kitchens at top luxury resorts, the multi-lingual Mucharraz is passionate about showcasing Latin-inspired cuisine in new and imaginative ways at Chileno Bay restaurant.

GUILLERMO GOMEZ – Esperanza Resort

Gomez oversees the culinary direction of the resort’s six Cabo San Lucas restaurants, including the acclaimed Cocina del Mar and new Pesca, as well as develops all the seasonal menus at Esperanza with a special emphasis on Baja’s local produce and purveyors. A native of Argentina and global traveler, Gomez’s cuisine is reflective of his international experience in destinations including Spain, France, Italy, Uruguay, Mexico and the U.S.

SAVOR BAJA SCHEDULE 

 

Helmed by COMAL’s Executive Chef Yvan Mucharraz and Mixologist Osvaldo Vasquez, Savor Baja will highlight the key elements of heat – fire, spice and smoke – and their influence in coastal Baja cuisine and cocktails as interpreted by the Chileno Bay Resort culinary team and visiting tastemakers: Cassidee Dabney, Guillermo Gomez, Guillermo Tellez, Cody Requejo and Jim Meehan.

 

THURSDAY, Nov. 15

COMAL’S RAW BAR

Join Chef Cody who will be preparing a selection of dishes using Omega Blue’s own Baja Kanpachi fish.

FIRESIDE CHAT 

6:00pm – 10:00 pm | Comal

“Historias de Mezcal” Bonfire – Hosted by Del Maguey Mezcal from Oaxaca. Meet acclaimed Bartender Jim Meehan to learn about the world-famous Mexican elixir and sample its smokey flavor. Jim will be joined by Chileno’s Pastry Chef Devin McDavid to prepare some 100% Mexican Cacao chocolate desserts.

COMAL CHARRED DINNER

6:00 pm – 10:00 pm | Comal

Each signature dish is infused with spice, fire or smoke. Hosted by Chef Yvan Muncharraz, Guillermo Gomez, Cassidee Dabney, Guillermo Tellez and Cody Requejo.

Join the Chefs in Comal Bar after dinner for an acoustic jam by Pura Vida.

 

FRIDAY, Nov. 16

SUNRISE YOGA

6:00 am – 7:00 am | Pool Deck

Begin another day in Paradise with a revitalizing yoga session surrounded by the tranquil Sea of Cortez waters and a gentle morning breeze.

“101: Slow n’ Low” COOKING CLASS WITH CHEF YVAN

2:00 pm | Chileno Activities Center

Learn the art of smoking meat with our very own Chef Mucharraz. Discover smoking 101 techniques and tips from our world-class chef.
$55 USD per person

CHILENO EN FUEGO

7:00 pm – 10:00 pm | Beach

Join Chef Tellez, Dabney, Requejo, Gomez and Mucharraz at their individual fire stations on the beach. Each chef will prepare their own signature dish with organic and sustainable products from the region.

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Live music and a prehispanic fireshow.

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Jim Meehan & Osvaldo Vasquez battle it out at a “Fire and Shake” competition. Both will create hot (spicy and chile) cocktails.

SATURDAY, Nov. 17

BEACH BOOTCAMP

8:00 am – 9:00 am | Beach

Burn instant calories with Modu on the beach so you can enjoy a guilt-free day!

This morning workout is enhanced with a cold pressed juice bar, oxygen shots and trail mix bar.

COCO LOCO FOOD TRUCK

12:00 pm – 2:00 pm | Pool

Local organic coconuts + delicious Latin Rum + locally grown Chiles. Join Osvaldo and team poolside for a spicy treat during your afternoon fiesta.

 

SPA UNDER THE STARS


Romance on Fire

After a hot tisana & tequila shot welcome, discover total relaxation in the tiki-torch lit spa gardens. Enjoy a hot stone foot massage at the reflexology chaise lounges along with aromatherapy scalp massage.
Available from 7:00pm to 8:30pm.