News from Around Banderas Bay | November 2005
|Bianco - The Best of Both Worlds
Erich Haubrich - PVNN
Just a month after their gala opening, Bianco's Chef's Table event, as part of the Festival Gourmet, was a huge success. Guest Chef Bernard Guillas from La Jolla Beach and Tennis Club, and the Bianco staff created a one-of-a-kind 6 course meal in their unique fusion style, bringing together European cuisine and traditional Mexican ingredients. Wines from around the world were served with each course to compliment the wide range of flavors and textures that are the signature of the Bianco kitchen.
|Bianco is located at 109 Insurgenetes before the bridge on the Rio Cuale. Call 222-2177
for information and reservations.
Carlos Obando and Louis Dorfman Jr. along with Executive Chef Laurent Delorme have created a wonderful concept with their progressive and sustainable cuisine. Their ingredients are the freshest available from the regional market including seafood from the pacific coast of Mexico and Banderas Bay. Their choice of Guest chef for this year's event is a reflection of their unique style and taste.
Chef Bernard Guillas' formal training began in 1978 a La Bretagne in Questembert, France, as the apprentice to world renowned Chef Georges Paineau. Later he accepted the position of chef de cuisine at Le Dolmen in French Guyana. In 1984 he worked at the world famous Maison Blanche in Washington, D.C. under former White House executive chef Pierre Chambrin. In 1989 Guillas relocated to the Grant Grill in San Diego's Gaslamp District to take the position of chef de cuisine.
Among his many awards are 2001 Best Chef in San Diego by the California Restaurant Association and 2004 Chef of the Year by Chef Magazine.
Bianco's philosophy of bringing together the best of both worlds is sure to make them an institution in the restaurant community of our region. They have the style, creativity and expertise that practically guarantee long term success. Couple that with their elegant decor, superb service and great location on the Rio Cuale and you have a winner in my book. They are truly a great addition to our city.
Bianco is located at 109 Insurgenetes before the bridge on the Rio Cuale. Call 222-2177 for information and reservations.
Read all the event stories and view the photo galleries of the Festival Gourmet International 2005, from the Jungle themed kick off at the Mayan Palace to the Tropical Odyssey Closing Gala at the Sheraton. Just follow the links below.
Tropical Odyssey - An Exotic End to Festival 2005
For an evening to be truly memorable, it takes a combination of ambiance, music, wine, food, and often, company. The Tropical Odyssey Gala that was the closing event of the Eleventh Annual International Festival Gourmet Vallarta had all of these elements.more »»»
The ABC's of Gourmet
What many consider to be the "heart and soul" of the Festival Gourmet takes place in the days between the opening and closing parties, and during the daylight hours before the coveted Chef's Tables. The cooking classes offered by the Festival Gourmet are a great way to learn new skills and rub shoulders with like-minded gourmands.more »»»
The Chef's Table Masterpiece of Cocina de Autor
Imagine this... you've invited two of the world's finest chefs into your home, as well as a sommelier, a maitre d' and staff, and a jazz duo. The linens are crisp, the glasses gleam in the candlelight, and soothing water cascades down the rock wall in your outside atrium as you watch Chefs Blouet and Tapia create a masterpiece.more »»»
To Know Wine is to Understand Life
It has been said that "to know wine is to understand life," and thanks to the wine tasting events taking place at the Sheraton Buganvilias during this year's Festival Gourmet Expo Forum, you don't have to be a wine connoisseur to explore the wonderful world of wine.more »»»
Festival Gourmet Brunch Highlights
One of the most anticipated events of the Gourmet Festival is the Brunch at the Sheraton Buganvilias in Puerto Vallarta. Chef Francis Drillien of the Sheraton Cabo San Lucas, guest chef for this event, celebrated the sea with a minimalist brunch for 400 guests on Sunday. more »»»
The Flavours of Contemporary Chile
In the leafy aerie that is the top terrace of Chef Thierry Blouet's Cocina de Autor, his guest chef Oscar Tapia gave us a little gift yesterday, an amuse-bouche, which not only pleased but teased in anticipation for the chef's table dinner they will offer this Tuesday.more »»»
Hot Opener for the Gourmet Festival International
Fire. It is fitting that this most primitive and basic of cooking methods was the theme of the opening festivities of the Festival Gourmet International at the magnificent Mayan Palace in Nuevo Vallarta.more »»»