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This 2023 is the celebration of the 60th anniversary of one of the favorite destinations for Mexican tourists for snow skiing, Vail Resorts. Vail’s fabulous back bowls, challenging slopes, and unbeatable powder have become paramount for ski lovers. However, for over a decade, it has become clear that true connoisseurs know that Vail is much more than that and that while they came to Vail for winter, the summer made them stay.
To bring the summer of Vail to Mexico City and celebrate Vail Resort’s 60th anniversary in style, @Discovervailco and Food & Wine Table spread their tablecloths to receive experts, journalists, influencers, and friends of the brand to enjoy a supreme meal Four hands prepared by Chefs Kevin Erving from Leonora restaurant, from the exclusive Sebastian hotel in Vail and Chef Thierry Blouet from the prestigious Café Des Artistes in Puerto Vallarta.
The event started on the right foot by welcoming guests with a refreshing glass of Whispering Angel. The hosts welcomed the attendees and shared some of the news we can expect from the destination before going to the venue’s open kitchen to meet the star chefs.
Surpassing expectations, any preconceived idea faded when trying the first of five courses, a refreshing cold crab gazpacho with lemon cream. The astringent touch of the cream added a special touch to this classic summer dish. The second course was a delicious shaken sea bass with yellow lentil stew served with quelites and pea mousseline, paired with Moet Chandon Brut, a spectacular creation by Chef Blouet.
The entrée was described as Colorado on a plate by chef Kevin Erving. It was a venison loin spiced in coffee, turnip purée, carrots, Brussels sprouts, and a Porto reduction. When paired with a Terrazas de los Andes Malbec, the flavors of this delicacy stood out with an unbeatable presence and flavor. The pre-dessert, paired with Volcán Cristalino tequila, was a Foie Gras macaron, playfully mounted on a bed of raw lentils. It was the perfect pre-dessert to pave the way for a closing worthy of such an important anniversary.
The perfect closing of the celebration was thanks to a magnificent dessert called El Higo, a mousse of white cheese, almonds, crunchy chia, and poppy that said goodbye to the guests and shared with them the taste of Vail.
The reason for bringing these two emblematic kitchen stars arises from the recent alliance between Taste of Vail and the Festival Gourmet International Puerto Vallarta, Riviera Nayarit, Tepic.
Taste of Vail, one of the most important Food and Wine Festivals in the United States, celebrated its 32nd edition 10 days ago with three international guest chefs, all of them Mexican; the International Gourmet Festival founded by Thierry Blouet will celebrate its twenty-eighth edition from November 9 to 19, in Puerto Vallarta, with the presence of several Vail Chefs, including Kevin Erving; The goal is to continue sharing flavors, cuisines, and experience year after year at both festivals.
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