Puerto Rico holds first-ever Saborea Culinary Festival
The first annual culinary festival, Saborea Puerto Ric – A Culinary Extravaganza, is to be held at Isla Verde in San Juan from April 4 – 6, 2008 according to an announcement by The Puerto Rico Tourism Company (PRTC).
The festival, hosted by the Puerto Rico Hotel and Tourism Association (PRHTA), will celebrate Puerto Rico’s renowned culinary traditions and will be a chance to sample dishes prepared by some of the island’s, and the world’s, best chefs.
“We are so proud to be hosting the first annual Saborea, on the gorgeous Isla Verde Beach. The festival will bring together some very prominent chefs and sommeliers, and will allow foodies from around the world to sample the rich flavours of our island, which date back to pre-Hispanic times,†said Terestella González Denton, Executive Director of PRTC.
Saborea Puerto Rico, a weekend-long celebration, will include demo kitchens, wine seminars, a kids’ kitchens and a tasting pavilion. Chefs from Puerto Rico and other nations, including Matthew Gennuso (his restaurant was named one of the Top Restaurants of 2007*) and Bon Appétit’s wine and spirits consultant, Steve Olson, as well as 32 Puerto Rican restaurants have been confirmed, with more on the way. For more information about the festival and to buy tickets, visit www.SaboreaPuertoRico.com and to book travel to the island, visit www.GoToPuertoRico.com.
Over several years, the island’s chefs have spearheaded a Puerto Rican fusion culinary trend, blending traditional Puerto Rican flavours and dishes with international cuisines, producing flavours found nowhere else in the world. Puerto Rican cuisine is a fusion of European, Afro-Caribbean and Latin American influences. Although it is somewhat similar to both Spanish and Latin American food, it has a unique style, using indigenous seasonings and ingredients such as coriander, papaya, cacao, plantains, cassava and yampee (yams).
The original inhabitants of the island, the Arawak and Taino peoples, thrived on a diet of tropical fruit and seafood, and Créole cooking can be traced back to them. These flavours can be sampled in San Juan at restaurants, such as Panza (Chateau Cervantes Hotel), Pikayo (Puerto Rico Art Museum), and at the recently opened Budatai in Condado.
Courtesy of gotopuertorico.com/
Chitra Mogul
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