Black Meetings & Tourism - One & Only Palmilla Unveils First Annual Mexican Culinary Festival November 2-6, 2011

Cultural Festivals
One & Only Palmilla Unveils First Annual Mexican Culinary Festival November 2-6, 2011
Featuring Acclaimed Mexican Celebrity Chefs Enrique Olvera, Daniel Ovadía and Edgar Nunez One&Only Palmilla will play host to its first annual Mexican Culinary Festival November 2-6, 2011 featuring the best new talent in Mexican Chefs and wineries from the Guadalupe Valley. The event will showcase Mexico’s celebrity chefs Enrique Olvera from Pujol, Daniel Ovadía from Paxia and Edgar Nunez from Sud777. Guests will enjoy daily cooking demonstrations hosted by Enrique Olvera, Daniel Ovadía and Edgar Nunez in addition to three individual dinners designed by each chef. Accompanying the eclectic Mexican Cuisine will be 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. `“Not only does One&Only Palmilla boast some of the best culinary talent in the region including our three-star Michelin chef Jean-Georges Vongerichten, we are honored to showcase the best culinary talent in Mexico,” says Edward Steiner, SVP of One&Only Resorts. “It is my hope our guests will walk away with a new appreciation and knowledge for the techniques, flavors and personalities that continue to re-define Mexican cuisine and wine. This is truly a weekend not to be missed.” Weekend packages for the Mexican Culinary Festival November 2-6, 2011 include: 30% off your choice of Luxury Accommodations based on double occupancy Welcome Cocktail Reception hosted by Executive Chef Larbi Dahrouch, Enrique Olvera, Daniel Ovadía, Edgar Nunez in the Villa Cortez on Wednesday, November 2nd from 5-7PM. Daily Chef’s Cooking Demonstrations in the herb garden from 11-12AM Tequila Tasting Seminar featuring our Wine Director and Tequila Sommelier, Manuel Arteaga each afternoon from 5-6 PM Dinner each evening featuring the innovative cuisine of one of our Mexican chefs paired with some of the best Mexican wines Two USD$50 Spa Gift Certificates for any ESPA treatment Welcome Tequila Amenity Package rates start at $590 USD per room per night based on double occupancy plus tax and service. Culinary Festival Schedule of Events: Wednesday, November 2, 2011 Welcome cocktail reception hosted by Executive Chef Larbi Dahrouch, Enrique Olvera, Daniel Ovadía, Edgar Nunez in the Villa Cortez Thursday, November 3, 2011 Chef Demonstration with Chef Daniel Ovadía from Paxia including canapés and wine Tequila Tasting Seminar at Agua Bar. Dinner prepared by Chef Enrique Olvera of Pujol paired with a selection of Mexican Wines Friday, November 4, 2011 Chef Demonstration with Chef Edgar Nunez from Sud777 including canapés and wine Tequila Tasting Seminar at Agua Bar Dinner prepared by Daniel Ovadía of Paxia paired with a selection of Mexican Wines Saturday, November 5, 2011 Chef Demonstration with Chef Enrique Olvera from Pujol including canapés and wine Tequila Tasting Seminar at Agua Bar Dinner prepared by Edgar Nunez, Restaurant of Sud777 paired with a selection of Mexican Wines THE CULINARY TALENT Enrique Olvera, PUJOL As executive chef at Pujol, Enrique Olvera has re-imagined traditional, regional Mexican food and re-defined its styles, flavors, and techniques in a modern fine-dining setting. Celebrated by both the international and local press, Olvera most recently published a book UNO which reflects upon the modern gastronomy of Mexico featuring over 100 recipes from his restaurant. Olvera was born in Mexico, but moved to the US for culinary school. His professional career began in 1996 when he enrolled in the Culinary Institute of America in Hyde Park, New York. Suring his studies, he earned various awards, including the gold medal from the New York Société Culinaire Philanthropique, and the Jacob Rosenthal Leadership Award. Olvera’s first job post-graduation in 1999 was at the Everest Room, one of Chicago’s top restaurants. Daniel Ovadía , PAXIA Daniel Ovadia is the head chef and owner of Paxia Restaurants in San Angel and Santa Fe. Both restaurants are recognized in Mexico City for exquisite cuisine that is prepared and served under the strict supervision of Daniel. Daniel’s cuisine focuses on native and 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 a curated experience for his diners. Edgar Nunez, SUD777 At just 30-years old, Edgar Nunez, Executive Chef and Director of Sud777 is one of Mexico’s most outstanding young chefs. Responsible for both the preparations and operations of Sud777, Edgar’s restaurant has become a favorite among the highest executives, entrepreneurs and politicians in Mexico City. Larbi Dahrouch, AGUA The Moroccan-born Dahrouch, a former protégé of the legendary French chef Jean-Louis Palladin, traveled throughout Mexico prior to the resort’s opening to discover authentic Mexican cuisine by sampling its diverse markets and food stands. As a result, Agua’s menu features classic Mediterranean fare with decidedly Mexican influences and ingredients throughout. The finest local produce, fish and seafood and game are used throughout the menu, delivered daily by Dahrouch’s hand-picked roster of local purveyors. 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 at the Watergate Hotel in Washington, DC as well as that city’s Citronelle restaurant with Chef Michel Richard. Dahrouch has also worked in kitchens throughout the world including Paris, Los Angeles, Philadelphia and Boston. For more information or reservations, please visit www.oneandonlyresorts.com.

Cultural Festivals

One & Only Palmilla Unveils First Annual Mexican Culinary Festival November 2-6, 2011

Featuring Acclaimed Mexican Celebrity Chefs Enrique Olvera,
Daniel Ovadía and Edgar Nunez

One&Only Palmilla will play host to its first annual Mexican Culinary Festival November 2-6, 2011 featuring the best new talent in Mexican Chefs and wineries from the Guadalupe Valley. The event will showcase Mexico’s celebrity chefs Enrique Olvera from Pujol, Daniel Ovadía from Paxia and Edgar Nunez from Sud777.

Guests will enjoy daily cooking demonstrations hosted by Enrique Olvera, Daniel Ovadía and Edgar Nunez in addition to three individual dinners designed by each chef. Accompanying the eclectic Mexican Cuisine will be 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.

`“Not only does One&Only Palmilla boast some of the best culinary talent in the region including our three-star Michelin chef Jean-Georges Vongerichten, we are honored to showcase the best culinary talent in Mexico,” says Edward Steiner, SVP of One&Only Resorts. “It is my hope our guests will walk away with a new appreciation and knowledge for the techniques, flavors and personalities that continue to re-define Mexican cuisine and wine. This is truly a weekend not to be missed.”
Weekend packages for the Mexican Culinary Festival November 2-6, 2011 include:

30% off your choice of Luxury Accommodations based on double occupancy
Welcome Cocktail Reception hosted by Executive Chef Larbi Dahrouch, Enrique Olvera, Daniel Ovadía, Edgar Nunez in the Villa Cortez on Wednesday, November 2nd from 5-7PM.
Daily Chef’s Cooking Demonstrations in the herb garden from 11-12AM
Tequila Tasting Seminar featuring our Wine Director and Tequila Sommelier, Manuel Arteaga each afternoon from 5-6 PM
Dinner each evening featuring the innovative cuisine of one of our Mexican chefs paired with some of the best Mexican wines
Two USD$50 Spa Gift Certificates for any ESPA treatment
Welcome Tequila Amenity

Package rates start at $590 USD per room per night based on double occupancy plus tax and service.

Culinary Festival Schedule of Events:
Wednesday, November 2, 2011

Welcome cocktail reception hosted by Executive Chef Larbi Dahrouch, Enrique Olvera, Daniel Ovadía, Edgar Nunez in the Villa Cortez

Thursday, November 3, 2011

Chef Demonstration with Chef Daniel Ovadía from Paxia including canapés and wine
Tequila Tasting Seminar at Agua Bar. Dinner prepared by Chef Enrique Olvera of Pujol paired with a selection of Mexican Wines

Friday, November 4, 2011

Chef Demonstration with Chef Edgar Nunez from Sud777 including canapés and wine
Tequila Tasting Seminar at Agua Bar
Dinner prepared by Daniel Ovadía of Paxia paired with a selection of Mexican Wines

Saturday, November 5, 2011

Chef Demonstration with Chef Enrique Olvera from Pujol including canapés and wine
Tequila Tasting Seminar at Agua Bar
Dinner prepared by Edgar Nunez, Restaurant of Sud777 paired with a selection of Mexican Wines

THE CULINARY TALENT
Enrique Olvera, PUJOL
As executive chef at Pujol, Enrique Olvera has re-imagined traditional, regional Mexican food and re-defined its styles, flavors, and techniques in a modern fine-dining setting. Celebrated by both the international and local press, Olvera most recently published a book UNO which reflects upon the modern gastronomy of Mexico featuring over 100 recipes from his restaurant. Olvera was born in Mexico, but moved to the US for culinary school. His professional career began in 1996 when he enrolled in the Culinary Institute of America in Hyde Park, New York. Suring his studies, he earned various awards, including the gold medal from the New York Société Culinaire Philanthropique, and the Jacob Rosenthal Leadership Award. Olvera’s first job post-graduation in 1999 was at the Everest Room, one of Chicago’s top restaurants.

Daniel Ovadía , PAXIA
Daniel Ovadia is the head chef and owner of Paxia Restaurants in San Angel and Santa Fe. Both restaurants are recognized in Mexico City for exquisite cuisine that is prepared and served under the strict supervision of Daniel. Daniel’s cuisine focuses on native and 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 a curated experience for his diners.

Edgar Nunez, SUD777
At just 30-years old, Edgar Nunez, Executive Chef and Director of Sud777 is one of Mexico’s most outstanding young chefs. Responsible for both the preparations and operations of Sud777, Edgar’s restaurant has become a favorite among the highest executives, entrepreneurs and politicians in Mexico City.

Larbi Dahrouch, AGUA
The Moroccan-born Dahrouch, a former protégé of the legendary French chef Jean-Louis Palladin, traveled throughout Mexico prior to the resort’s opening to discover authentic Mexican cuisine by sampling its diverse markets and food stands. As a result, Agua’s menu features classic Mediterranean fare with decidedly Mexican influences and ingredients throughout. The finest local produce, fish and seafood and game are used throughout the menu, delivered daily by Dahrouch’s hand-picked roster of local purveyors. 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 at the Watergate Hotel in Washington, DC as well as that city’s Citronelle restaurant with Chef Michel Richard. Dahrouch has also worked in kitchens throughout the world including Paris, Los Angeles, Philadelphia and Boston.

For more information or reservations, please visit www.oneandonlyresorts.com.