Food & Beverage Intl. — A Feast Fpr All Senses - 1st Annual Cabo Wine & Food Festival

INTERNATIONAL

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)