Gypsy Jan - 10-4-2012 at 08:02 AM
From Chowhound.com, posted by Dining Diva
"The 2nd annual Tijuana Innovadora conference begins next weeki. It's an extravaganza of speakers, topics and probably far too much information on
almost any topic you could possibly think of. Think of it as an ode to cross border, cross cultural, bi-national, regional possibilities.
One of the featured intereste areas is the culinary arts and next Saturday, Oct. 13th there will be an Iron Chef-style cook off with chefs from both
sides of the border using the enormous bounty of raw ingredients from both sides of the border. There will also be 4 Master Classes offered on the
same day in the afternoon in San Diego for $25. That ticket entitles you to attend all 4 master classes if desired. Link to more information http://www.tijuanainnovadora.com/2012...
If the link comes up in Spanish there should be a translate button in the upper right hand corner.
Tijuana Innovadora overlaps with the 2nd annual BC Culinary Fest and with the annual Tequila Expro (Oct. 12 - 14th). From the culinary perspective the
next 2 weeks in TJ are going to be pretty spectacular."
[Edited on 10-5-2012 by Gypsy Jan]
Feathers - 10-4-2012 at 08:39 AM
Sounds like a fabulous event... wish I was close enough to attend!
Baja Culinary Fest 2012: Gastronomic Desmadre, All Over Baja
Gypsy Jan - 10-5-2012 at 01:24 PM
More info on the Culinary Fest from The OC Weekly
"This week's Tijuana Sí! is a call to action: get down to Baja California next weekend.
October 11-14 is Baja California Culinary Fest 2012, where all the unbelievably great food we write about here is showcased for the world to come see.
Seafood, meat, beer, wine, vegetables, cheese... it's 20,000 calories under the border next weekend.
What's there to do? Tastings; guided visits of Tijuana, Ensenada and the Valle de Guadalupe that concentrate on food; a wine tour; special dinners
with wine pairings; presentations in two languages.
On Sunday, October 14, the festival will close with an exposition of restaurants, wine and beer makers, and artisans. I discovered two or three
cheesemakers whom I still visit when I head south, plus the burgeoning Baja craft beer scene, not to mention nearly every restaurant in the
gastronomic district of Tijuana. I bought olive oil and high-end coffee and danger dogs made with artisanal sausage, and ate until I was stuffed
senseless. This year, Baja California is being joined by representatives from Mexico's seafood capital, the state of Sinaloa.
If you want to stay--and understand that this is not an endorsement, nor is the omission of a hotel a vote of no-confidence--I usually stay at the
Pueblo Amigo, the Ticuán, the Grand Hotel Tijuana, or the Palacio Azteca. The Pueblo Amigo is walking distance from the border; the Ticuán is
stumbling distance from the bars and clubs on Sixth Street; the Grand Hotel is walking distance from the Gastronomic District, and the Palacio Azteca
is away from it all and quiet.
To make reservations at a restaurant, just call the restaurant; to make reservations for the tours and programs, if they're not sold out, use the
information on the program on the website.
To cab over just for the day on Sunday, any taxi driver will know where Galerías Hipódromo is; to get back to the border, just ask to be taken to la
línea (this means the San Ysidro crossing--if you want Otay Mesa, ask for la garita de Otay). Admission to the event is 50 pesos (about $4) and
includes some credit toward food and merchandise.
You need a passport to cross back northbound; if you're an immigrant, bring your visa or green card as well as your passport.
As usual, a word to the doubters about safety: I have been down to Baja so many times my passport is frayed around the edges. I'm still here, my car
is still here, and my life is far richer for having gone. I beat the drum about this a lot, though, so read this missive from my colleague Ali Trachta
at LA Weekly instead. Yes, it's safe; yes, it's different; yes, it's worth it.
For all the nitty-gritty details, see bcculinaryfest.com/english. "
[Edited on 10-5-2012 by Gypsy Jan]