Share

Sabor a Cabo by American Express 

prepares for an evening full of gastronomy, wine, music, and enjoyment. The sum of efforts of the different restaurants, chefs and sponsors for the benefit of the Red Cross, the Los Cabos Firefighters and the Los Cabos Children Foundation reminds us of the importance of the event and its cause.

At a press conference, Giammarco Vela, president of Sabor a Cabo by American Express, spoke about the new modality of the gastronomic event where the public can vote in the following categories:

  1. Most original stand
  2. Staff with best service
  3. Choose three favorite dishes
  4. Favorite Food & Wine Pairing
  5. Favorite wine

With this, it is intended that the audience interact directly with the participating restaurants and, therefore, have their recognition for such hard work that day is used.

In turn, this is the first year that the festival has an alliance with seven hotels: Grand Solmar, Hacienda del Mar, Hacienda Encantada, Hotel Bahía, Mar de Cabo, Playa Grande and Solaz.

These hotels have prepared packages with special rates for national tourism and, thus, can have an extended stay to get to know Los Cabos through the week of gastronomic events Sabor a Cabo by American Express will offer this year.

Another dynamic is “Chef with Cabo Flavor”, a cooking contest where Carbón Cabrón, Grand Velas, La Galería, La Roca, Nick-San and Sunset Monalisa will participate.

The host chef of each restaurant will invite a winning chef for some recognition to form a team and prepare two dishes, one hot and one cold, in 45 minutes. This contest will feature the presence and deliberation of Jean George Vongerichten, Francis Reynard and Jonatan Gómez Luna.

Without a doubt, the new Sabor a Cabo by American Express dynamics will elevate the culinary experience to another level and give attendees the opportunity to enjoy a night with iconic flavors, gastronomic skills, and good food.

Share

Boletín de noticias

Enter your email address

Get our news directly in your inbox

Leave a Reply