The Farm to Table is absolutely the best food event of the year, IMHO. Ok, Delfos’ Cuerpo Gourmet is really cool, too, and it involves performance art as well as good food in a great setting. But nothing beats great food and awesome friends in the fresh air and sunshine on a nice cool day! FTT took place on Sunday, 20 minutes north of Mazatlán, at Chuy Lizárraga’s organic farm in El Recreo. The farm is just off the highway, at kilometer 21 heading north on the toll road towards Culiacán. All 150 or so of us absolutely had a MARVELOUS time!
The day didn’t start out so great. I was so excited to have our son, Danny, home from school for Farm to Table this year. We planned to go together—along with a large group of friends with kids his age—and it was to be a wonderful way to celebrate one last hurrah as a family before he left today. Alas, Danny got sick, and had to cancel out on Sunday morning. So, we all went and had a good time, while he stayed home alone on his last day, suffering. 😦
The day fortunately ended up wonderfully. Danny felt better this morning, and I yet again realized how very blessed we are with wonderful, talented, interesting friends. What an absolutely spectacular day we had! Thank you all for joining us! And for bringing your heartfelt smiles and laughter!
The event featured seven food courses prepared on site by seven chefs—two from Culiacán and the rest from our own beloved port. In addition to the excellent cuisine, we had all-we-could-drink cucumber-mint margaritas, red and white wine, and Mazatlán’s own micro-brew, Tres Islas . So, what was on the menu, and who prepared it?
- Welcome cocktail—those cucumber-mint margaritas made with Mazatlán’s own Los Osuna—prepared by Chef Alistair Porteous, Water’s Edge
- Green ceviche—shrimp, mahi, avocado, cilantro, parsley, garlic, chilaca and anaheim chile pesto—by Chefs Gabriel Ocampo and Luis Vargas, FISH
- Tres Islas micro-brew—Belgian-style, amber color, light body, dry finish, notes of fruits and spices—by Brewmaster Edvin Jonsson
- Dual temperature salad—grilled eggplant and portobello, squash that had been roasted in the ground, tomato trilogy and sweet baby bell peppers with a cranberry, raspbery and balsamic vinaigrette—by Chef Daniel Soto, El Caprichito Mio
- Traditional risotto—on a bed of huitlachoche/corn truffles, with radish garnish, parmesan crust, and tempura zucchini blossoms—by Enrique Freyre, Raggio Cucina Casual
- My favorite: grilled sea bass—in a smoked tomatillo sauce topped with seafood gratin—by Chef Luis Osuna of Cayenna
- Greg’s favorite: chamorro/pork shoulder rib—braised with red wine, star anise, garlic, cumin and thyme—by Chef Alistair Porteous, Water’s Edge
- Cabernet Sauvignon and Sauvignon Blanc from Chucaro, along with hibiscus tea
- Fresh fruit and cheese petit fours, plus incredible breads—by Susan Reynolds, Miel Fresh Baked Goods
- Dessert coffee—organic Chiapas espresso with a spiced date pure over vanilla ice cream, topped with toasted almonds and coconut—by Marianne Bisotti of Rico’s Café
This was the second Farm to Table that’s been held, and I’m told it will now be an annual event. Thank goodness! We sat at long tables covered with white linen and decorated with sunflowers, in the middle of a green pepper field. We were entertained with saxophone music and a raffle, and were able to purchase the centerpieces to take home. The proceeds from a silent auction at the end, with LOADS of wonderful gift baskets, all went to Floreser.
Are you wondering who organized this event? Our thanks go to geniuses Alastair Porteous, Sarah Emerson and Chuy Lizárraga for the vision. Though, of course, execution is thanks to a huge team of talented and passionate people!
If you want to get one of the limited number of tickets for this event next year, get your name on a list with any of the participating chefs/restaurants now. BLESS YOU ALL who made this event happen!
PS: is your mouth watering? Want more? Read about the first FTT here.
¡VidaMaz! 
I want to do that next year! Thanks for the photo story, Dianne. (That green ceviche looks good. What’s in there?)
Ingredients are in the numbered list there, Dee. It was, indeed, nummy!
WE are very interested in joining next year. Is there a list of restaurants where we could sign up at? Very interested!!!
The list of the participating restaurants is in the post, next to the names of the chefs, Debbie—in the numbered list of what was served. FISH, Rico’s or Water’s Edge would be the easiest places to get tickets, probably. It is well worth it! There is a second group of chefs who participated in the first FTT, who now do a similar dinner but at Emerald Bay (Pueblo Bonito). Also stellar, I’ve heard, just not out in nature as we prefer. Thanks for joining us here!
If this is going to happen again this coming season (2016-17) perhaps one of the organizers can create a Facebook page and event for it? It would be a great way to spread the word.
I agree that would be wonderful, Ana.