Saborea Puerto Rico – A Culinary Extravaganza! May 18-21

World-famous Escambrón Beach takes center stage in a flavorful weekend.

Tastings from 30 restaurants per day of the island’s finest restaurants, plus rums, wine, beer, distilled spirits, and 50 international and local culinary personalities!

Saborea Puerto Rico: A Culinary Extravaganza takes place May 18-21, 2017, celebrating the best in Caribbean traditions and worldwide flavors with chefs from Puerto Rico and around the world.

photo by Saborea

About Event:

Each day, guests visiting the Saborea Puerto Rico Village will enjoy samples from some of Puerto Rico’s best restaurants.

Daily demo kitchens will provide visitors the opportunity to learn the techniques and ingredients to prepare recipes the way the experts do. A one-day pass allows guests to access all areas for tastings and demonstrations.

The festivities will begin on Thursday, May 18, 2017 with the Bubbles & Bites Event, Saborea Puerto Rico’s kick-off party. Local renowned chefs will delight partakers with a mix of Puerto Rican bites and champagne.

Then, the Privileged Taste of Saborea Opening Reception will take place on Friday, May 19, 2017. At this event, approximately 20 of Puerto Rico’s distinguished chefs will ‘wow’ you with their culinary creations during an intimate sit down dinner. Each chef will host a 10-person table and will prepare an incomparable meal for a privileged group.

photo by Saborea

BUBBLES AND BITES

Saborea Puerto Rico A Culinary Extravaganza’s Kick-off party! Local renowned chefs will delight partakers with a mix of Puerto Rican bites and bubbly drinks.

When: Thursday, May 18
6:00 PM – 10:30 PM
Where: Escambron Beach, Puerto Rico     – [Info Click: Here]

A PRIVILEGED TASTE

When: Friday, May 19
7:00 PM – 11:00 PM
Where: Escambron Beach, Puerto Rico
Other Info: 21 years of age and older, Dinner, Food, Spirits, Wine

Twenty of Puerto Rico’s distinguished chefs will ‘wow’ you with their culinary creations during an intimate sit-down event. Each chef will host a 10-person table and will prepare an incomparable meal for a privileged group. Wine pairing is included with dinner and the proceeds will go to the PRHTA’s Educational Fund.

[Info Click: Here]

Invited Chefs

  • Chef Maria Germania Díaz – The Condado Plaza Hilton
  • Chef Roberto Treviño
  • Chef Augusto Schreiner & Simon Majumbar – The Art of Cooking School
  • Chef Juan Peña – Fern @ The St. Regis Bahia Beach Resort
  • Chef Gustavo Sanchez – The St. Regis Bahia Beach Resort
  • Chef Lorraine Colon – Always Fabulous Food
  • Chef Juan Jose Cuevas – 1919 Restaurant @ The Condado Vanderbilt
  • Chef Giovanna Huyke & Rafael Barreras –
  • Chef Tino Feliciano – Chef Tino Latin Bistro
  • Chef Efrain Cruz – Vivo Beach Club
  • Chef Raúl Correa & Ben Vaughn – Zest Restaurant @ San Juan Water Beach Club
  • Chef Ramón Carrillo – Wyndham Rio Mar Beach Resort
  • Chef Isaac Pacheco – Caribe Hilton
  • Chef José Carles – Royal Isabela
  • Chef Enrique Piñeiro – Mesa 364
  • Chef Victor Rosado – Mi Casa @ Dorado Beach A Ritz-Carlton Reserve
  • Chef Mayra Alejandra – Café Pierre @ Doubletre by Hilton San Juan
  • Chef Carlos Portela – Orujo Taller de Cocina
  • Ana Parga – El San Juan Hotel & Casino
  • Jannette Berrios – Sheraton Puerto Rico Hotel & Casino

Pastry Chefs

  • Cielito Rosado-Cocina Artesanal
  • Obed García & Agustín Rodríguez – Sugar Lab & Paris Macarons
  • Nasha Fondeur – 1919 Restaurant @ The Condado Vanderbilt Hotel
  • Ronny Díaz – Caribe Hilton
  • Patricia Rivera – La Chilanguita
  • Café Lucero

SABOREA VILLAGE SATURDAY & SUNDAY

When: May 20 & 21
11:00 a.m. – 6:00 p.m.
Where: Escambron Beach, Puerto Rico
Other Info: 21 years of age and older, Culinary Demos, Food, Spirits, Walk Around Tasting, Wine
 [Info Click: Here]

Demo Kitchen Theater:

The General Electric (GE) Kitchen Demo Theater, the most educational and entertaining stage of the weekend, where attendees will learn novel kitchen techniques and even a few secrets from the masters.

Tasting Pavilion:

The Tasting Pavilion offers a showcase of Puerto Rico’s finest restaurants, plus a wide range of rum, wines, beer and distilled spirits.

Libation Station:

Enjoy a tasting of beer and spirits as well as a sampling of local and international fare.

Brews & Stews:

A decadent exhibit and tasting of coffee and desserts — and a delectable opportunity to indulge in local treats and homegrown java. California Wineries: Special guests from California will provide generous sampling of the region’s finest harvests.

VISIT: saboreapuertorico.com

About Puerto Rico

Puerto Rico is full of music, passion and great food. The evolution of its cuisine has transformed the island into the “Gastronomic Capital of the Caribbean”. Join us for the best culinary event in the region. Don’t miss out on this gastronomic feast, especially made for you!

Saborea Puerto Rico is a Puerto Rico Hotel and Tourism Association (PRHTA) event benefiting its Educational Fund, which provides training and certifications in a variety of specialties for people in the hospitality industry, as well as other programs geared toward the local tourism industry’s development. It aims to promote Puerto Rico as a culinary destination and provide a platform for the island’s gastronomic industry.

The PRHTA represents the private tourism industry in Puerto Rico. Founded in 1950, PRHTA has 580 corporate members, among which are large, mid-size and small hotels, restaurants, airlines and others businesses that serve the tourism industry.

For more information about PRHTA, please visit www.prhta.org.

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Foodietiando en Saborea 2012 -Cena Intima-

La gente de la Asociación de Hoteles y Turismo de Puerto Rico (PRHTA) nos invitó a lo que llamaron: A Privileged Taste of Saborea – Opening Reception este pasado viernes en el Conrad San Juan Condado Plaza Royal Room. Aqui sobre 19 reconocidos chefs locales ofrecieron a los comensales lo mejor de sus creaciones culinarias en un ambiente íntimo. Cada chef fue el anfitrión de una mesa de 12 personas y nos prepararon una cena de 3 cursos exquisita.

En nuestro caso el chef de nuestra mesa fue Chef Celso Pinto del Hotel Marriot el cual nos demostró sus técnicas culinarias.

Nos preparó:

Sopa:

Crema de coco, yuca y mariscos.
Crema de calabaza. Ambas muy bien condimentadas y los sabores principales acentuados en todo momento.

Ensalada:

Pechuga de pato servida con piña y carpaccio de tomate y ensalada verde con blue cheese, higo y dressing cítrico. Excelente, ensalada muy refrescante.

Entreé

Lomo de cordero con crust de chocolate servido con raíces del país, vegetales y una salsa de cilantro y menta. Estaba riquísimo, me estuvo curioso el crust de chocolate, note el sabor gracias a la salsa de cilantro y menta. Las raices (yuca, malanga, batata etc) tenían un tono parecido al ceviche… Muy bueno y diferente.

Los Postres estuvieron a cargo de diferentes hoteles del área y escuelas hoteleras

Ademas hubo un excelente maridaje de vinos en la cena gracias a La Bodega de Méndez.

Chef que estuvieron deleitándonos fueron:

Ángel Santiago
Ariel Rodríguez
Augusto Schreiner
Chef Tino
Cielito Rosado
Celso Pinto (Nuestro Chef esa noche)
Daniel Vasse
Dyan Smith
Efraín Cruz
Fernando Parrilla
Giovanna Huyke
Javier Menéndez
Jeremy Cruz
José Enrique
Juan Peña

Lorraine Colón
Maria Germania Díaz
Maycoll Calderón
Rocío Varela
Wayne Michaelson

Las ganancias de este evento fueron al Fondo de Educación ACT para los empleados del turismo.