Winemaker's
Dinner At Siempre Restaurant
Story
and Photos by Mary Buttaro
After
a sun and swim break at Sunset we returned to Pueblo
Bonito Pacifica Resort & Spa, a venue
so different from Sunset, to continue the Fest with
dinner at Siempre - arriving as the setting
sun began to bath the walls of the buildings in
soft pinks and yellows.
The
relaxing hint of lavender and vanilla filled the
air as we strolled through the main lobby toward
the courtyard. Once outside, with sounds of ocean
lapping shore to accompany us, we find the sinuous
path leading to the Siempre Restaurant.
Our dinner party, already arrived, was waited for
us in the Refresco Bar, right off the Siempre
dining room.
The
interior, lovely with subdued lighting created and
relaxed and romantic mood. The décor, understated
with careful Zen type editing, was attractive. We
held high expectations for the evening and were
not disappointed.
Seated
at a large round table made cross-conversation difficult
but gave privacy as the tables are generously spaced
apart, one from the other. Our service was masterful.
The
evening's menu, planned by Internationally trained
Chef Candelario Leon Olivares, was a fusion of Mediterranean
and Asian with Mexican accents. He works only with
the finest, freshest organic ingredients using seafood
from the clear Pacific waters, and high quality
meats.
This
night we are treated to "Double Dating Pairing"
- two small food servings paired with two wines
at each course. Three Sakes were sampled with the
Asian fusion foods. The memorable second course
featured Seared Chilean Sea Bass with Pink Peppercorns
paired with Gewürztraminer and a Poached Chilean
Sea Bass with Lychee Essence and Pilipino Style
Roll paired with a Riesling. Both wines from Washington
State, USA, were appropriate for their dishes.
This
magnificent dinner featured nine separate food samples
paired with ten beverages. In addition, two desserts
were served with a Late Harvest Sauvignon Blanc.
This Festival rocks!
Had
I done so, the perfect ending to a wonderful evening
would have been enjoying the beauty of the beach
at night from the ocean side Fire Pit, part of Pacifica's
holistic experience. But that did not happen. I
will hold the fantasy until next year's Festival.
Wines
served at the Siempre Dinner:
Chateau
Ste Michelle Blanc de Blancs Sparkling
A
to Z Pinot Blanc 2005, Oregon (USA)
Francis
Tannahill Dragonfly Gewürztraminer 2004
WA (USA)
Chateau
Ste Michelle Eroica Riesling 2006
WA (USA)
Shochikubai
Organic Rice Sake
Junmai
Ginjo Nama Sake made with organic
rice. Kosher Certified
Schochikubai
Nigori Silky Mild Sake (Naturally
brewed, unfiltered sake with a milky rice flavor)
Cssa
Madero Shiraz, Parras Valley (Mexico)
Columbia
Crest Grand Estate Merlot 2005,
Columbia Valley WA (USA)
Chateau
Ste Michelle Cold Creek Cabernet Sauvignon 2005,
Columbia Valley, WA (USA)
Zuccardi
Q Malbec 2005, Mendoza (Argentina)
Errazuris
Late Harvest Sauvignon Blanc, Casa
Blanca Valley, Chile
Other
Related Links:
A
Feast For All Senses
Welcome
Mexican Fiesta
Spirts
Of Mexico Seminar
Winemaker's
Dinner at Fellini's
Wines
Of The World Seminar
Winemaker's
Dinner At Siempre Restaurant
Grand
Tasting, Wines Of World
Celebrity
Chef Winemaker;s Dinner At Lafrida Restaurant
The
Venues:
Pueblo
Bonito Oceanfront Resorts and Spas
Pueblo
Bonito Pacifica Resort & Spa
Pueblo
Bonito Rosé Resort & Spa
Peublo
Bonito Sunset Beach
Peublo
Bonito Pacifica Holistic Retret & Spa
More
Links:
Cabo
Movie Clips
Cabo
Slide SHow
|