http://whistlercornucopia.com/2016/10/27/baja-meets-mountain-whistlers-cornucopia/ http://whistlercornucopia.com/2016/10/27/baja-meets-mountain-whistlers-cornucopia/

Baja Meets Mountain At Whistler’s Cornucopia

October 27, 2016

http://whistlercornucopia.com/2016/10/27/baja-meets-mountain-whistlers-cornucopia/

Cornucopia is thrilled to present Chefs Benito Molina and Solange Muris as the 2016 International Guest Chefs!

Chefs Benito Molina and Solange Muris are the husband-and-wife duo behind Ensenada, Mexico’s Manzanilla Restaurant– rated as one of ‘Latin America’s 50 Best Restaurants’. Ensenada, located 120 kilometres south of San Diego on the Pacific Coast, is a popular culinary tourism destination, increasingly known for its compelling seafood-centric cookery married to the distinctive wines of the nearby Calle de Guadaloupe wine region. Since founding Manzanilla (‘Camomile’) in 2000, the couple has been recognized as pioneers of the hybrid ‘Baja Med’ cuisine that has proved such a powerful draw for dining cognoscenti.

On Friday, November 11th, Araxi Restaurant Executive Chef James Walt will welcome Chefs Benito and Solange for an epic culinary collaboration. Chef Walt joined the couple in Ensenada for the 2015 Festival de las Conchas el Vino and was challenged to craft dishes applying his internationally-gained technique to local fare. Now, with the tables turned, Chefs Benito and Solange will create Baja-inspired dishes utilizing British Columbia’s best ingredients and wines to present a multi-course dinner alongside chef Walt. An extraordinary evening – with a sunny take on tastes and flavours – is in store!

“We are truly thrilled to welcome Chefs Benito and Solange to Cornucopia 2016,” Chef James said. “The evolution of Mexican gastronomy is due to their passion to share the riches of this wonderful culture with the food community from all corners of the world. And their early commitment to sustainability has shaped their unique perspective on sourcing and cooking local. Their thoughtful treatment of seafood pulled from their back door is truly remarkable, and we look forward to welcoming our guests for this collaborative event.”

Then on Saturday, November 12th, Chefs Benito and Solange will participate in Cornucopia’s Chefs Table Luncheon series, preparing a multi-course feast for an intimate group in a secret Whistler home. And don’t miss his appearance on Cornucopia’s Culinary Stage on Sunday, November 13th, when Chefs Benito and Solange will demonstrate classic Baja cuisine