This November, in honor of the Xviii Festival Gourmet International in Puerto Vallarta, master chef Tierry Blouet, the creator of the event and owner of Café des Artists, and chef Javier Plascencia, the guest chef who founded the Baja Culinary Fest, took part in the safari dinner event by serving up appetizers that included three amazing fish-based appetizers, a delicious half-shell oyster, and a green martini. A safari supper consisting of appetizers at Café des Artistes, meal at trio, and dessert at the River Café was enjoyed by a few people. Foodies who were in town had the option to choose and buy tickets for any of the nearby eateries that were included on the 2012 Festival Safari menu. Chef Blouet has a worldwide reputation, and Café des Artists is one of Puerto Vallarta’s most stunning and well-known dining locations. In addition to being a teacher and the owner of other successful restaurants, chef Javier Plascencia is slated to launch a new eatery on Beverly Boulevard in Los Angeles in January. To learn about forthcoming food events, go to www.festivalgourmet.com. Thierry Blouet’s Jalapeño & Cucumber Martini, Café des Artists components: Two pieces of jalapeño without seeds two cucumber slices 1/2 cup organic agave nectar and 1/2 cup white tequila Therry Blouet One lime process: Put the cucumber, jalapeños, and organic agave nectar in a blender. Fill the shaker with all the ingredients, including the pureed cucumber, jalapenos, and agave syrup. After 16 shakes, pour into a martini glass and serve. Note: You must refrigerate the agave syrup, which has a one and a half-week shelf life. written by Bonnie Carroll Keep up with the latest developments in the food and beverage industry by reading about famous chefs, breaking news, and other pertinent information. very fascinating blog entries with gourmet recipes, culinary facts, and commentary from experts in the field of food and drink. Your go-to resource for anything related to food and drink is food & beverage globe.
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