Sundays at noon from January 15 through March 5, 2017 we will be privileged to enjoy a series of innovative chamber concerts by the Campbell Chamber, or Camerata Campbell. The concerts are normally held in the Angela Peralta Theater, but twice this season Carnavál events will dictate that the concerts take place in Casa Haas. You can purchase your tickets for specific concerts (300 pesos each) or a series pass (2000 pesos) at the Angela Peralta Theater box office—open 9am-3pm and 5-7pm—or online at CULTURA Mazatlán.
The second concert of the series will be held on January 22, 2017 at noon in the Angela Peralta Theater. “Multimedia Vivaldi” will feature Russian-born, Mexican-nationalized violinist Olena Bogaychuk. She will also play concertino, and will be accompanied by violins, cello, viola, bass and clavecín.
Would you like to hear Maestro Gordon Campbell’s “Behind the Chamber” sneak peek interview about the performance? Listen up:
Support the Camerata Tax-deductible donations to recover costs of the Camerata and the community chorus are received by the Patronato Philomusica AC, Banco Bajio account number 14166839. Your donation is tax-deductible in Mexico and worldwide. Please help support the high caliber of arts in our community by pledging generously!
To read Maestro Campbell’s bio or learn about the first concert in the 2017 Camerata Campbell series, click here.
Yes, really. If you read this blog, you know of my ten-year quest to find authentic sushi in our beloved land of fresh seafood. Sushiko does, to my chagrin, serve a few rolls with cream cheese (“gotta give clients what they want”). But Ko, the owner from Morioka who worked for years in the US and speaks English and Spanish in addition to his native Japanese, also serves real nigiri (traditional palm-made sushi, served in pairs) made with good quality rice, wasabi (it’s powdered, but just try to get it on sushi most places here in town), and served with shohga (pickled ginger root).
Ko has been a sushi chef in Tokyo, Los Angeles, and Switzerland before coming here to Mazatlán. OMG, I have died and gone to heaven! My prayers have been answered!
Sushiko has been open just one week, though Ko has been living in Mazatlán since September. Ko’s wife, Martina, is from Chihuahua. They have a 22 year old son who lives in Japan, and she has two older daughters and grandchildren also living here. Welcome!
Click on any photo to enlarge it or view a slideshow.
Ko has been a sushi chef in Japan, the USA and Switzerland in addition to Mazatlán
Cozy little place with about four tables
Martina
Yours truly enjoying life!
The nigiri offerings are few though outstanding, as you can see by the whiteboard, below. But, as time goes by, I’m sure Sushiko will serve a greater variety of fresh seafood. And it’s incredibly affordable, as you can see! Ko’s offerings vary by the day according to what’s been caught. I can’t wait till scallop season! Ko has already gotten Toyo Foods to stock a few things I’ve long been wanting, so all is, indeed, good. I may even get shime-saba, eventually!
In addition to nigiri and a few Mazatlecan-type rolls, Sushiko serves a few traditional Japanese rolls: tekka maki with tuna, umekyu with plum and cucumber, and nattoh maki with fermented soy bean. There is also cooked fare, including tempura and kushiage (Japanese kabobs).
Today’s nigiri specials
The normal menu
The new refrigeration unit
Alberto
And more good news: Ko actually has purchased and installed a professional refrigeration unit for the fish, so we can see what’s fresh and how fresh it is, and so that it can stay fresh! Not exactly common here in Mazatlán, and a wonderful sight! You other sushi shops want one? Call Alberto, the technician at Maz Refrigeration, 6691-11-5880.
Sushiko’s sign on the street
The fugu/blowfish lantern
Sushiko is located on Paseo Claussen in Playa Norte, in front of the fishermen, just south of Pescadería del Mar and Chikkowi—three of my favorite places all in one short strip! Sushiko is a small place with only four or so tables, but if my dream comes true, it’ll soon be popular and have much better digs.
It’s closed on Mondays, but open the other six days per week from 1-11pm. Telephone is 6691-42-5501. They are not doing delivery or take out, so be sure to come in or order to-go to enjoy this wonderful food. And tell them I sent you!
Every winter in Mazatlán we are privileged to enjoy a series of innovative chamber concerts on Sundays at noon. The Campbell Chamber, or Camerata Campbell, was formed in 2012, and its repertoire is based on classical and baroque music. It is an independent project supported by CULTURA Mazatlán, Instituto Sinaloense de Cultura, Proyecto Centro Histórico Mazatlán, our two local hotel associations, as well as the local and foreign communities.
This year’s season will take place January 15 through March 5, 2017. Usually the concerts are held in the Angela Peralta Theater, but twice this season Carnavál events will dictate that the concerts take place in Casa Haas. You can purchase your tickets for specific concerts (300 pesos each) or a series pass (2000 pesos) at the Angela Peralta Theater box office—open 9am-3pm and 5-7pm—or online at CULTURA Mazatlán.
January 15, 2017 is the first concert in the annual series, at noon in the Angela Peralta Theater. Entitled “Gala Handel,” the concert will feature the full Community Chorus of Culiacán as well as baritone José Manuel González Caro. The choir has never before opened the Campbell Season, so be sure not to miss it. Piano, concertino, violin, viola, cello, bass, trumpets, oboe, timpani and clavecin will accompany the singers. Would you like to hear the Maestro’s “sneak peek” about the performance? Listen up:
Support the Camerata
Tax-deductible donations to recover costs of the Camerata and the community chorus are received by the Patronato Philomusica AC, Banco Bajio account number 14166839. Your donation is tax-deductible in Mexico and worldwide. Please help support the high caliber of arts in our community by pledging generously!
Maestro Gordon Campbell
Director of our state symphony, the Orquesta Sinfónica Sinaloa de las Artes, Maestro Gordon Campbell was born in Youngstown, Ohio. Most of his life he has played the coronet professionally, and he directed orchestras in Paraguay, Uruguay and the USA in addition to Mexico. His multicultural experience has lead Gordon to produce innovative programming with a fusion of influences, blending classical and baroque music with Big Band, mariachi, tango, danzón, and the sounds of Paquito d’Rivera, Arturo Sandoval, the Beatles, Queen, Ferrusquilla and Pedro Infante.
Maestro Gordon Campbell
Gordon received Mexico’s most prestigious classical music award—the Mozart Media—in 2007, awarded to him at the Palacio Nacional de Bellas Artes in 2007 by the Austrian Ambassador. Twice his orchestras have been invited to perform at the internationally respected Festival Internacional Cervantino in Guanajuato: once with the Aguascalientes state orchestra in 1997, and again with the Sinaloa state orchestra in 2012.
Only 200 tickets are sold for this INCREDIBLE event. Last year sold out. Get your tickets now as I don’t want to hear you complaining you missed it 😉
The first two events ROCKED—al fresco dining in an organic vegetable field, with eight or nine courses prepared by a group of fine local and international chefs. The meal includes two main proteins and free-flowing wine and cocktails served by professional waiters and eaten family style with an interesting and eclectic group of people.
It’s a magical afternoon and evening, ending after the incredible colors of sunset over the fields segue into the darkness. Plus, the raffle at the end benefits a charity, so we can feel good amidst our gluttony.
Click on any photo below to enlarge it and read captions or view a slideshow.
Fire-roasted vegetable salad
Sunflowers as table centerpieces
One of the family-style dishes
Menu from 2016 FTT
Waiter brings yet another delicious course
Live music adds to the ambiance
Celestial fire show
Red and white wines poured generously
Red and white wines poured generously
Happy cooks and sous chefs
One of the desserts
Freshly picked squash blossoms
You can see how much we suffered
The 2017 Farm to Table will be held on Sunday February 12 from 1-5pm at Chuy Lizárraga’s (Chuy’s Organics) farm just north of Mazatlán at Kilometer 21. The stellar team of chefs has been slightly different each year, in order to keep things fresh and creative. In 2017 we can look forward to the work of Alastair Porteous, Water’s Edge Bistro; Gabriel Ocampo, F.I.S.H. Fresh International Seafood House; Daniel Soto, El Caprichito Mío (Culiacán); Luis Osuna, Cayenna Cocina del Mundo (Culiacán); Elmo Ruffo, La Fiera; Karl Gregg, Blue Print Group (Vancouver); and Francis Regio, Regio Hospitality Group (Vancouver)—seven chefs working together to delight our palates and souls.
Participating chefs are committed to organic food and the farm to table concept. Chef Alastair co-founded the event and continues to lead it; Sarah Emerson, Marianne Biasotti and Chuy Lizárraga have also been with the effort since the beginning. The chefs work as a team to prepare every dish, though one chef takes the lead on each course. Sarah Emerson from F.I.S.H. compared Alastair to a symphony conductor, as he works with the chefs individually to plan a menu that brings out the strengths of each. Preparing a gourmet, farm-fresh meal in a field is no easy task, but I can personally vouch that they do a splendid job. Most of the chefs even pick their own produce right in Chuy’s fields!
Tickets this year are 1400 pesos and will be available at Water’s Edge starting today, Tuesday December 13th, and at the restaurants of the participating chefs shortly thereafter. This dinner will make a wonderful Valentine’s gift. The Sunday event will take place from 1-5pm. You can drive to Chuy’s farm, or there will be bus transportation available via reservation for a separate fee.
Last year’s menu went like this:
Welcome cocktail—cucumber-mint margaritas made with Mazatlán’s own Los Osuna—prepared by Chef Alastair 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 Alastair 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
I recently had the pleasure of hosting Sarah Emerson from F.I.S.H., Yamil González from La Fiera, and Chuy Lizárraga from Chuy’s Organics in my home for a conversation about the upcoming event. Pour yourself a glass of something delectable, and sit down to listen to them tell the FTT Mazatlán story.
Are you curious about which chefs have been involved in the Farm to Table dinner? Below is a handy dandy little table. Ok, Marianne isn’t a chef, but she has prepared a drink each year, and a delicious one at that—so she is included.
Chefs
2014
2016
2017
Alastair Porteous, Water’s Edge
X
X
X
Sarah Emerson & Gabriel Ocampo, F.I.S.H.
X
X
X
Marianne Biasotti, Rico’s Café
X
X
X
Daniel Soto, El Caprichito, Culiacán
X
X
Luis Osuna, Cayenna, Culiacán
X
X
Diego Becerra, El Presidio
X
Enrique Espinoza, Rosso Nero
X
Enrique Freyre, Raggio
X
X
Héctor Peniche, Molika
X
Luis Vargas, F.I.S.H.
X
Elmo Ruffo, La Fiera
X
Karl Gregg, Executive Chef, Vancouver
X
X
Francis Regio, Regio Hospitality Group
X
The first year FTT benefitted the non-profit organization Avicultores Pérez Vidaña, an award-winning non-profit organization in Sinaloa that assists low-income families with severely handicapped children by teaching them to raise chickens and eggs for food. It also helped out the educational programs of our local Mercado Orgánico. Last year Farm to Table raffle prizes benefitted Floreser, the home for young women fleeing domestic violence. This year’s charity has, at press time, not yet been decided.
Cocktail-wise, the first year highlighted Onilikan. Last year we had beers from Tres Islas, our local microbrewery, and cocktails made with Los Osuna. In 2017 we’ll be joined by Tequila Agatha from Jalisco. The cocktail to be featured is a surprise!
I look forward to laughing, drinking and eating with you there!
My Mazatlecan nieces made delicious brownies and packed them in mason jars, then sold them to raise money to buy toys. I am so proud of their caring for others.
Helen James had her birthday party and asked everyone attending to bring toys for Pollos’ kids instead of gifts. Thanks to her friends we have three garbage bags full of brand new gorgeous toys.
Kathryn Stillings, a friend and co-worker, requested that we donate to Pollos instead of giving her a Christmas gift this year.
Salsa and Salsa took up a collection for a second year in a row and donated the proceeds.
Friends went all around town to collect gift certificates and items for our raffles and the silent auction.
About a dozen different women sewed and crocheted items during the year to donate to Pollos. Hey, guys? You make things, too; I know you do! 😉 There is always next year.
My friends and nieces showed up to a charity breakfast and, when we were short on wait staff due to people not showing up, they volunteered to help (even though they’d paid for tickets).
Other friends volunteered to sell raffle tickets, even though they’d also paid to attend. So generous!
Jeanette Leraand sold dozens of tickets, brought her zumba group to entertain us at the breakfast, and conducted a 50/50 raffle, out of the generosity of her heart.
Sonrisas, a local charity that gives scholarships to deserving yet needy young people, donated items to help us. I donate my photos to their fundraiser calendar each year; what goes around comes around!
Nearly 400 people showed up this morning to a fundraiser breakfast. Nationals showed curiosity about our foreign customs (“what’s a silent auction and did I win?”), we expats learned about Mexican customs (“2 hours of door prizes?”) and we all enjoyed one another’s company and a common purpose.
And you, no doubt, did something awesome as well!
I could go on and on. We are so incredibly blessed in this community with people who love and give, who want to help others and act on that desire. God bless you all! And thank you Yolanda Medina, who started Desayuno de los Pollos 27 years ago in honor of her namesake daughter. Please know that 4000 families, many of whom live in houses constructed of lonas / vinyl, cardboard or recycled pallets, most of whom don’t have electricity or water, will eat well for two weeks at Christmas and New Year’s because of YOU!
An extended community of expats and foreigners sold 700 tickets to the Desayuno de los Pollos / Chicken Breakfast this year, and 100% of the money taken in (180 pesos/person) goes to buy whole chickens and food / despensas for needy families (food, preparation and serving are all donated). The silent auction that I’ve been in charge of, to which a whole community of people contribute, raised 38,000 pesos this year to buy food and chickens. All of this means your donations and purchases are helping feed families for two weeks at Christmas time! Bless you! You totally and completely rock!
Please patronize the businesses that support those in most need in our community. I will list some of them below. Many others contributed to the raffles but I don’t have your names; let me know and I’ll add you to the list. Please, next time you visit one of these businesses, thank them for supporting Desayuno de los Pollos and your Mazatlán community; tell them they are good community citizens and that you appreciate them.
Banda El Recodo
Tippy Toes Salon
Ana María Osuna Rose Massage
Azteca Inn
Casa de Leyendas
Chuy’s Organics
Gaia Bistrot
Galería de Rosy
Galería Uno
Irma Alicia Gastelúm Lizárraga, artista
Karen Devine
Martha Parra, artista
May Woodford, fiber artist
Quince Letras Wrought Iron
Ricardo’s Leather Shop
La Rosa de las Barras de Piaxtla
Wendy of the baby quilts
I don’t know the names of everyone who so generously contributed, so please let me know if yours is missing and I’ll add it in!
For those of you who want to help pack food, THANK YOU. The Medina family will start packing things next Wednesday, December 14th. You can head over to Quince Letras almost any day from then till the 24th to help; call one of them first to check. They are celebrating the weddings of TWO different children this year, so EXTRA KUDOS to their family for doing the “Chickens” this year as well! I no doubt would have cancelled for sanity’s sake.
We will see the rest of you on December 24th! Instructions are in the link. Blessed holidays! Just imagine what a wonderful world it would be if everyone were as generous and considerate of others as those involved in this effort. I like that thought; we might just grow some justice and equity in this world. It’s a pleasure to know you all and work with you.
¡VidaMaz! 