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Time has come to share on the closing of the past International Gourmet Festival of Puerto Vallarta and the Riviera Nayarit. After ten days of constant activity in twenty-six restaurants distributed along our beautiful Bay of Banderas, the final encounter arrived in a gala night that was held at the gardens of the astounding Grand Velas Hotel in Nuevo Vallarta.
Approximately five hundred guests in casually elegant attires —most appropriate in our tropical Vallarta weather— punctually  showed up to register at the event’s reception and proceeded to the great lobby, the perfect place to launch this enthusiastic party. Personalities, special guests, state and city government representatives, restaurant owners, wine distributors’ representatives, local and invited chefs, sponsors, entrepreneurs, companies executives, media, press and the general public gathered there with the sole purpose of participating in an upbeat show of success of what the International Gourmet Festival of Puerto Vallarta and the Riviera Nayarit meant to our destination.
Laughter, lively conversation, hugs, music, dancing, were the elements that brought the evening to a high where the innovative and exquisite menu and the excellent wines accompanying it were the highlights.
During the event, the tourism minister of the State of Nayarit, Jorge Humberto Sánchez Ibarra, recognized and thanked the organizers for their great job and results —through the Gourmet Festival— for the worldwide promotion of the region, while he conformed the continued support of the state on the forthcoming festivals.
A key moment during the celebration was when the organizers, in the voice of Chef Thierry Blouet, after thanking all the attendees for their presence and the sponsors for their fortheir invaluable support, turned to the invited chefs recognizing them for their passionate commitment and  participation, as well as theiroutstanding work at the host restaurants. He made it especially clear that our port’s doors are always wide open for them. While the participation diplomas were handed out, Thierry also highlighted the invitation to the international chefs to, once back in their places of origin, start sharing their culinary experience with others, contributing this way in the promotion of Puerto Vallarta and the Riviera Nayarit as an authentic gourmet destination of the highest quality.
The closing of the Gourmet Festival Gourmet of Puerto Vallarta and the Riviera Nayarit was an exciting evening of reaping what the organizers have been sowing through thirteen years of work. All this time had to come and go in order to arive at this moment where the elegance, the freshness of the environment, the warmth of the people, the exquisite and delicate taste of dinner, the moonlight, the stimulating beverages, the cordial service and the spectacular entertainment could come together into a celebration that augurs an International Gourmet Festival 2008 full of new anecdotes that, like this year, will continue to be the most vibrant account on the art, the culture, the science, the experience, the creativity, the commitment, the camaraderie, the love and the passion for good food and drink, cuisine and life, which are the essential ingredients to season a most special Festival that was born to be transcendental tradition taking the name and flavors of Puerto Vallarta to ever more corners of the planet .
Our gastronomy is a delicious ambassador that year after year, enriched with new flavors, aromas and colors, through the knowledge of invited chefs, opens more and new gateways towards the hearts of gourmet travelers who, doubtlessly, motivated by the gastronomic phenomenon Puerto Vallarta and the Riviera Nayarit are experiencing and sharing, soon will feel our sand under their feet and will also savor our delicacies.
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Gala Evening Menu
“Field of Stars Salad”
Combination of herbs, watermelon, fennel, pink pepper,
horseradish, cheese crouton and yoghurt sauce.
A delicate detail of refreshing taste
“Three Chefs Cream”
Warm Mole Poblano Brulée with duck and wild seeds
Simply exquisite
“White Tailed Deer”
Deer loin over red Cole, chestnuts gnocchi and pear with
roasted pumpkin and dark chocolate.
Unforgettable
“High Temptations Bakery, Confit and Chocolate”
To break with all diets and please the child inside |
Guests Chefs
Steven Harty
Executive Chef
Mario Ruiz Martínez
Chef
Local Chefs
Angel Reyeros
Chef Executive
Hugo Esparza
Chef de Banquetes
Alfredo Chavez
Chef Pastelero |
• Click here to see the Gala Night Photo Gallery
• Click here to see the 2007 Festival Gourmet Video
See you at the next International Gourmet Festival, 2008 !!!
Jesús de Avila
E-mail: editor@pvmirror.com
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