{"id":6845,"date":"2020-03-22T15:02:00","date_gmt":"2020-03-22T15:02:00","guid":{"rendered":""},"modified":"2026-06-29T00:28:16","modified_gmt":"2026-06-29T00:28:16","slug":"asi-se-vivio-la-cuarta-edicion-de-club","status":"publish","type":"post","link":"https:\/\/entrepalabrasmxdigital.com\/?p=6845","title":{"rendered":"As\u00ed se vivi\u00f3 la cuarta edici\u00f3n de Club Sibarita Food Fest"},"content":{"rendered":"<p><\/p>\n<div align=\"center\" style=\"text-align: center;\">\n<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<table align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\">\n<tbody>\n<tr>\n<td style=\"text-align: center;\"><a href=\"https:\/\/entrepalabrasmxdigital.com\/wp-content\/uploads\/2020\/03\/x31.png\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"><img fetchpriority=\"high\" decoding=\"async\" width=\"464\" height=\"697\" border=\"0\" data-original-height=\"697\" data-original-width=\"464\" src=\"https:\/\/entrepalabrasmxdigital.com\/wp-content\/uploads\/2020\/03\/x31.png\" class=\"wp-image-6846\" \/><\/a><\/td>\n<\/tr>\n<tr>\n<td class=\"tr-caption\" style=\"text-align: center;\"><b><span style=\"line-height: 21.4667px;\"><span style=\"font-family: Arial, Helvetica, sans-serif; font-size: xx-small;\"><i>As\u00ed se vivi\u00f3 la cuarta edici\u00f3n de&nbsp;Club Sibarita Food Fest<\/i><\/span><\/span><\/b><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><\/p>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\n<span style=\"font-family: Avenir; mso-bidi-font-family: Avenir; mso-fareast-font-family: Avenir;\"><br \/><\/span><\/div>\n<div style=\"text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><a href=\"https:\/\/www.blogger.com\/null\" name=\"_mob83ve1866d\"><\/a>Sabores, aromas, texturas y magia colmaron la cuarta edici\u00f3n de <a href=\"https:\/\/www.clubsibarita.mx\/\"><i style=\"mso-bidi-font-style: normal;\"><span style=\"color: blue; text-decoration: none;\">Club Sibarita Food<br \/>\nFest<\/span><\/i><\/a>, el evento gastron\u00f3mico m\u00e1s importante del<br \/>\nsureste mexicano, que celebra y enaltece la esencia de las cocinas<br \/>\ntradicionales de la zona, as\u00ed<span style=\"mso-spacerun: yes;\">&nbsp; <\/span>como la<br \/>\nmaestr\u00eda y creatividad de los <i style=\"mso-bidi-font-style: normal;\">chefs<\/i><br \/>\nque innovan.<o:p><\/o:p><\/span><\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><a href=\"https:\/\/www.blogger.com\/null\" name=\"_gba2f6ooj42r\"><\/a>Cada bocado, cada sorbo se transform\u00f3 en una experiencia memorable para<br \/>\nlos asistentes a este festival fundado por <b style=\"mso-bidi-font-weight: normal;\"><span style=\"background: white; mso-highlight: white;\">Carolina Molina <\/span><\/b><span style=\"background: white; mso-highlight: white;\">y <b style=\"mso-bidi-font-weight: normal;\">Jean Philippe Gillot<\/b>, quienes cada a\u00f1o superan las expectativas al<br \/>\nofrece un programa de actividades que, durante tres d\u00edas, sumergen a los<br \/>\nparticipantes en una seductora traves\u00eda.<\/span><\/span><\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><a href=\"https:\/\/www.blogger.com\/null\" name=\"_pfkq0q9bzpme\"><\/a>Una de las cenas m\u00e1s esperadas de este encuentro gastron\u00f3mico fue sin<br \/>\nduda <i style=\"mso-bidi-font-style: normal;\">The Art Of Fine Dining<\/i>, que por<br \/>\nprimera vez reuni\u00f3 a chefs al frente de las mesas de invitados para cocinar en<br \/>\nvivo.<o:p><\/o:p><\/span><\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><a href=\"https:\/\/www.blogger.com\/null\" name=\"_9pjyxokb2094\"><\/a>\u201cLa misi\u00f3n de un chef y de la gastronom\u00eda es hacer felices a las<br \/>\npersonas y esto ha quedado comprobado en este magn\u00edfico festival\u201d, expres\u00f3 el<br \/>\nchef <b style=\"mso-bidi-font-weight: normal;\">Mikel Alonso<\/b> al recibir la <i style=\"mso-bidi-font-style: normal;\">Llave de Oro<\/i> durante la ic\u00f3nica cena<br \/>\ndisfrutada por m\u00e1s de 100 comensales en la Hacienda Santa Cruz.<\/span><\/div>\n<div style=\"text-align: center;\">\n<\/div>\n<div style=\"text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><a href=\"https:\/\/www.blogger.com\/null\" name=\"_buq20inbyrt4\"><\/a>El <i style=\"mso-bidi-font-style: normal;\">Ma\u00eetre<\/i> de la cena fue<br \/>\nPatricio Rivera R\u00edo; Sergio \u00cd\u00f1igo fue el <i style=\"mso-bidi-font-style: normal;\">sommelier<\/i><br \/>\ny Sandra Fern\u00e1ndez fue la<i style=\"mso-bidi-font-style: normal;\"> sommelier<\/i><br \/>\ninvitada. El sofisticado y exquisito men\u00fa estuvo integrado por:<o:p><\/o:p><\/span><\/div>\n<div style=\"margin-left: 36.0pt; text-align: justify;\">\n<\/div>\n<ul>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Tartar de tomate nixtamalizado con camar\u00f3n del pac\u00edfico y su cabeza (chefs Mikel Alonso y<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Gerard Bellver, de KOMA). Maridaje: Glenfiddich 12 a\u00f1os. <\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Foie gras Rougi\u00e9 de pato salteado, pur\u00e9 cremoso de coliflor, trufa negra y aire de verbena (chef<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Juantxo S\u00e1nchez, de Mundo Imperial). Maridaje: Casa Dragones.<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Pollo de rancho laqueado, dumpling vegetal, jus de cebolla y sake (chef Fernando Mart\u00ednez<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Zavala, de Migrante). Maridaje: Glenfiddich 15 a\u00f1os.<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Entomole, zanahorias confitadas en epazote, guasanas y huauzontles encurtidos (chef Mario<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Papa, de Tet\u00e9 Cocina de Barrio). Maridaje: Proventus 2015.<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Bacalao negro marinado con miso dulce, acompa\u00f1ado con boa choy salteado con mantequilla con<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">soya, reducci\u00f3n de miso y hajikami (chef Alicia Padilla, de Indochine Nizuc). Maridaje:<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Tresmano.<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Solomillo de pato, mancha de mole de chocolate, aire de lentejas de la regi\u00f3n y esferificaci\u00f3n de<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">pl\u00e1tano macho (chef Carlos Olvera, de NH Collection). Maridaje: Monte Xanic Nebbiolo<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Edici\u00f3n Limitada.<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Pl\u00e1tano, ajonjol\u00ed y chocolate (chef Nahum Velasco, de Grand Velas). Maridaje: Glenfiddich 18<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">a\u00f1os.<\/span><\/li>\n<\/ul>\n<div style=\"margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><a href=\"https:\/\/www.blogger.com\/null\" name=\"_ikkbxelt4xcf\"><\/a><\/span><\/div>\n<div style=\"margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -18.0pt;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><a href=\"https:\/\/www.blogger.com\/null\" name=\"_bl4em0c11uay\"><\/a><\/span><\/div>\n<p><span style=\"font-family: Arial, Helvetica, sans-serif;\"><\/p>\n<div style=\"text-align: justify;\">\nOtro cl\u00e1sico de Club Sibarita Food Fest fue Chefs &amp; Friends, que reuni\u00f3 a los m\u00e1s de 40 chefs invitados en el dining room del NH Collection. La comida con maridaje estuvo a cargo del chef Carlos Olvera y el sommelier Javier Toledo, as\u00ed como de Adria Marina de Georgina (Tijuana), Eleazar Bonilla de La Zebra (Tulum), Ricardo Luna de Cuna de Tierra (Hidalgo), Alex Cuatepotzo de Arango (CDMX) y Vidal El\u00edas de Micaela (M\u00e9rida). En este evento, Glenfiddich \u2013el whisky m\u00e1s premiado del mundo\u2013 y la bodega de vinos La Castellana llevaron a cabo el maridaje perfecto.<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nTambi\u00e9n se llev\u00f3 a cabo La Ruta Maya, una cena maridaje de 5 tiempos que fungi\u00f3 como homenaje a los diferentes ingredientes end\u00e9micos de Yucat\u00e1n, redescubiertos por lo chefs Sam Tarneberg y Daniel Calderas de Maya de Asia (M\u00e9rida), Christian Bravo de Sanbravo (M\u00e9rida), Jorge Ildefonso de P\u00eda Cocina Libre (Quer\u00e9taro), C\u00e9sar Casta\u00f1eda de N\u00fc (Tulum), Sara Arnaud de Apoala (M\u00e9rida) y la sommelier Carolina Mart\u00ednez.<\/div>\n<p><\/span><\/p>\n<div style=\"text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/div>\n<p><span style=\"font-family: Arial, Helvetica, sans-serif;\"><\/p>\n<div style=\"text-align: justify;\">\nAlgunas de las clases magistrales ofrecidas en esta cuarta edici\u00f3n del festival, fueron las del chef Mikel Alonso; Christiano Protti, brand ambassador de Glenfiddich; Gerardo Mart\u00ednez \u201cFiera\u201d, brand ambassador de Hendrick\u2019s Gin, y otra auspiciada por At\u00fan Dolores.<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nLos sibaritas reunidos en este festival tambi\u00e9n tuvieron la oportunidad de descubrir Yucat\u00e1n a trav\u00e9s de un exclusivo recorrido que fusion\u00f3 turismo y gastronom\u00eda. Esta traves\u00eda gui\u00f3 a los invitados hacia la antigua Hacienda Mucuych\u00e9, en donde se sumergieron en m\u00edsticos cenotes en donde alguna vez nad\u00f3 la emperatriz Carlota. En este sitio, los invitados degustaron una deliciosa comida tradicional yucateca maridada con tres variantes de la familia de cervezas Bohemia, patrocinador oficial de Club Sibarita Food Fest.<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nPara cerrar con broche de oro, los organizadores de Club Sibarita Food Fest recibieron a m\u00e1s de mil invitados en el Club Social Altozano, en donde se llev\u00f3 a cabo Taste the Best, un experiencia en la que se disfrutaron las propuestas de los chefs invitados, as\u00ed como de incre\u00edbles bebidas como Bohemia, Glenfiddich, Monkey Shoulder y Hendrick\u2019s Gin.<\/div>\n<p><\/span><\/p>\n<div style=\"text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/div>\n<p><span style=\"font-family: Arial, Helvetica, sans-serif;\"><\/p>\n<div style=\"text-align: justify;\">\nEn esta edici\u00f3n, la mixolog\u00eda tambi\u00e9n brillo con esencia propia. Destacados bartenders de la escena nacional como Gerardo Mart\u00ednez \u201cFiera\u201d, embajador de Hendrick\u2019s Gin en M\u00e9xico, cautivaron con deafiantes y refrescantes tragos que dejaron en claro, que la cocteler\u00eda va perfecto con la gastronom\u00eda contempor\u00e1nea.<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nComo parte de Taste the Best, un jurado evalu\u00f3 a detalle cada propuesta gastron\u00f3mica para elegir a la mejor de la noche, y en la que result\u00f3 ganadora la chef Alicia Padilla, de Indochine Nizuc Resort &amp; Spa, con sede en Canc\u00fan.<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: justify;\">\nEn su cuarta edici\u00f3n, Club Sibarita Food Fest reafirm\u00f3 su compromiso para potenciar y difundir la cocina de la Pen\u00ednsula a trav\u00e9s de memorables experiencias con chefs; as\u00ed como con la cultura, arte, historia, arquitectura y \u00e1reas naturales de Yucat\u00e1n, un estado que lo tiene todo.&nbsp;<\/div>\n<div style=\"text-align: justify;\">\n<\/div>\n<div style=\"text-align: center;\">\n#SibaritaFoodFest&nbsp;<\/div>\n<div style=\"text-align: center;\">\n<\/div>\n<div style=\"text-align: center;\">\n#VisitMeridaMX&nbsp;<\/div>\n<div style=\"text-align: center;\">\n<\/div>\n<div style=\"text-align: center;\">\n#VisitYucat\u00e1n<\/div>\n<p><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As\u00ed se vivi\u00f3 la cuarta edici\u00f3n de&nbsp;Club Sibarita Food Fest Sabores, aromas, texturas y magia colmaron la cuarta edici\u00f3n de Club Sibarita Food Fest, el evento gastron\u00f3mico m\u00e1s importante del sureste mexicano, que celebra y enaltece la esencia de las cocinas tradicionales de la zona, as\u00ed&nbsp; como la maestr\u00eda y creatividad de los chefs que [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6846,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1487,1429,540,212,263,636,45,1488,202,1489,1431,1490,1491],"class_list":["post-6845","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-bartenders","tag-chefs","tag-club","tag-cocina","tag-festival","tag-gastronomia","tag-ideas","tag-mixologia","tag-sabores","tag-sibarita","tag-sibaritafoodfest","tag-visitmeridamx","tag-visityucatan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - 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