September 11-13, 2014

Program

LATIN FOOD FEST!!Presented by

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Enjoy the

Latin Food FestProudly sponsored in part by the Port of San Diego

portofsandiego.org

¡LATIN FOOD FEST!Executive Director-Richie Matthews

¡Viva La Comida Latina!

We are honored to have such important corporate sponsors, including Clamato, Coco Jack, Constellation Brands, Henry Wine Group, Jarritos, Lincoln Motor Company, Mexico Board of Tourism, Northgate Markets, Rosarito Beach Hotel, Squirt, Stella Artois, and The Port of San Diego. Their respective commitment to quality pairs perfectly with the food that will be tasted at the Fest. Be sure to visit Presenting Spon-sor Lincoln Motor Company’s display at the entrance of the Grand Tasting Village to experience a Lincoln vehicle. Participating guests will receive a complimentary gift bag.

Last year, San Diego played host to the inaugural ¡LATIN FOOD FEST!, a star-studded destination event that showcased Latin cuisine while generating resources for the fight against hunger. The event attracted huge crowds for the ultimate tasting experience paired with culinary demonstrations from celeb chefs Aarón Sánchez, Javier Plascencia, Pablo Salas and Ingrid Hoffmann. This year, ¡LATIN FOOD FEST! has forged a partnership with Feed-ing America San Diego, which has been named as the exclusive non-profit partner of the 2014 Fest. Collaboration grew from our organi-zations’ overlapping goals to help eradicate hunger and its negative impact on the quality of life in the San Diego community. Taking place September 11-13, 2014, this year’s ¡LATIN FOOD FEST!, Presented by Lincoln Motor Company, offers three days of world class events for guests to enjoy, all while helping to bring awareness and raising funds for Feeding America San Diego.

+ FEED THE HUNGRYPAMPER YOUR PALATE

From the exclusive “Modern-Mexican Benefit Dinner” with celebrity chefs Richard Sandoval, Roberto Alcocer and Javier Plascencia to “Spirits of the Americas Expo,” “Grand Tasting Village,” “Latin Food Expo” and “LIVE on the Street,” ¡LATIN FOOD FEST! 2014 has quickly become the largest most attended annual Latin food, wine and spirits festival in the U.S.

To learn about and taste amazing spirits of the Latin world, including Bacanora, Mezcal, Pisco, Raicilla, Pulque, Rum, Sotol and Tequila – please join us as we kick off the 2014 ¡LATIN FOOD FEST! San Diego at the Spirits of the Americas Symposium.

THURSDAY SEPTEMBER 11Spirits of the Americas

Join today's hottest Latin culinary stars, restaurants, wineries, spirits producers and artisan food makers for the largest and most attended annual Latin food grand tasting event in California.

The industry trade show brings togeth-er grocers, food and beverage industry manufacturers, retailers, distributors, buyers, restaurant owners, hotels, media, food service, and food and beverage professionals to engage with suppliers and manufacturers of Latin food products.

SATURDAY SEPTEMBER 13Grand Tasting Village

Excitement is building in San Diego as we prepare for our signature benefit dinner, “Modern-Mexican Dinner,” which is the highlight of the festival’s fundraising activities.

FRIDAY SEPTEMBER 12Modern-Mexican Dinner

¡LATIN FOOD FEST!’s star studded street food event and concert benefit will feature the region’s top food trucks and street food vendors, a Beer Garden and an extraordinary music performance by Latin Grammy sensa-tions QUATTRO.

Latin Food Expo

‘LIVE’ on the Street

FOLLOW USfor behind the scenes action! #LFF14

twitter.com/latinfoodfest1facebook.com/latinfoodfestpinterest.com/latinfoodfest

Embark on a LatinCulinary Adventure

Ocean front eoom

2 children under 12 stay free of charge

Fast Pass For easier border crossing*

To Reserve:US. 1 866 ROSARITO www.rosaritobeachhotel.com

Just 19 milesSouth of

San Diego

WE’RE FEEDING SAN DIEGOAND TOGETHER WE’RE

FEEDING AMERICA

LEADING OUR COMMUNITY IN THEFIGHT AGAINST HUNGER

in 6 San Diegans struggle with hunger.

With your support,

Feeding America San Diego serves 73,000 children,

families and seniors in need each week.

September is Hunger Action Month. Visit feedingamericasd.orgto get involved by raising awareness about

hunger in San Diego.

VOLUNTEER DONATE ADVOCATE

DEMOS + PERFORMANCES

Main Stage

Emcee Raoul Martinez Fox 5 Welcome

Music Performance by QUATTRO

Music Performance by QUATTRO

Cooking Demos by Richard Sandoval

Live Auction

Cooking Demos by Martin San Roman

11:00 - 11:30

11:30 - 12:15

12:55 - 1:40

1:45 - 2:15

2:15 - 2:25

2:30 - 3:00

Taste Baja Expo11:15 Chef Giovanni, Televisa San Diego

Wine Tasting TentAmado Garza, Viñas de Garza Hugo Dácosta, Aborigen Victor Segura, Cava Aragon 126

1:001:302:00

Spirits of the Americas PavilionCharles Collins, Real Matlatl MezcalCoco Jack

12:001:00

Vip Playa Charles Collins, Real Matlatl Mezcal2:00

FOOD, WINE, SPIRITS + MUSIC

GRAND TASTING VILLAGESATURDAY SEPTEMBER 13, 11AM TO 3PM

RumChata ColadaP O U R Y O U R S E L F A V A C A T I O N

M A K E Y O U R O W Na d d 1 ½ o u n c e s o f

RumChata t o y o u r f a v o r i t e

P i ñ a C o l a d a r e c i p e

OF THE FEST CHEFS

Growing up in Mexico City,

Richard Sandoval would join his grandmother in the kitchen and gather around her large table with family to enjoy lively Mexican feasts prepared from scratch. From his grandmother, he learned to respect fresh, authentic, ingredients and to create the vibrant flavors that turned family dinners into celebrated events. Meanwhile, his restaurateur father – owner of Madeiras in Acapulco and Villa Fiore in Mexico City – imparted lessons in service and restaurant management.

These early influences inspired Sandoval to enroll at the Culinary Institute of America. Upon gradua-tion, he gained the attention of New Yorkers with his contempo-rary French restaurants, Savann and Savann Est. Soon, though, he returned to his first love – the food of his childhood and in 1997 opened Maya, his flagship modern Mexican restaurant in New York.

Roberto Alcocer is the Executive Chef and Owner of Malva Cocina de Baja in the city of Ensenada. Chef Roberto is passionate about his profession, has a clear philosophy regarding his discipline, the development of knowledge and a desire to transmit, study and dominate recipes and different cooking techniques, to an extent that he understands and is able to put on the table ancestral recipes as well as new techniques. Roberto has achieved a Bachelor’s degree in gastronomy in Mexico; then he studied gastronomy for one year in Bordeaux, France and completed a service course in Bruges, Belgium. He practiced in Sergi Arola’s La Broche, which has two Michellin Stars, at Le Patio in Arcachon, France, with two Michellin Stars, and at Gueriniere at Gujan Mestras in France, also credited with two Michellin Stars.

The charismatic personality of the Tijuana-born chef Javier Plascencia reflects on his take of Baja Mediterra-nean cuisine, of which he is a fervent and energetic promoter. Baja Mediterranean cuisine obtains its ingredients from the fields, orchards, and farms from both sea and land. Chef Javier Plascencia has an innate talent for selecting the freshest herbs, spices, fruits, vegeta-bles and seafood achieving combina-tions that create completely new flavor experiences.

Alicia Maher is passionate about cooking and completely in her element in the kitchen. From a very young age, she loved to cook and bake in her native El Salvador. She shopped the local markets for fresh ingredients like meats, vegetables, and spices, and learned the Salvador-an cooking traditions from her grand-mother and aunts. She is passionate about Salvadoran food and has always enjoyed preparing and sharing her home cooking with family and friends. In Delicious El Salvador loving care has been taken to rediscover, uncover, and present the everyday delicacies of home cooking that amaze, comfort, and nurture us.

Sara Polczynski is a graduate of the California Culinary Academy in San Francisco, Polczynski has spent the last 15 years working in the kitchens of San Diego’s top restaurants. After several positions, including five years as the corporate pastry chef for the Cohn Restaurant Group, she stepped out on her own as a restaurant consultant where she revamped menus for Analog and the Prado. In addition to consulting, Polczyns-ki is currently an Associate Professor of Culinary Arts for the San Diego Community College-Continuing Education program. Her love for teaching expanded into a volunteer position at Olivewood Gardens and Learning Center in National City, where she taught children how to cook fresh, flavorful and healthy foods.

Abe Botello, Executive Chef at West Coast Tavern, was born and raised in San Diego. His mother was a baker, and his parents owned Los Pinos; a Mexican restaurant in Imperial Beach. Botello started cooking in his father’s kitchen at age 16. After graduating high school, Botello attended the New School of Architecture and San Diego City College. He later decided to get back to his roots and nurture his childhood passion for cooking. He attended the International Culinary School at the Art Institute of San Diego and landed his first job at Urban Solace under direct supervi-sion of Chef Matt Gordon. Botello worked his way up and became sous chef nearly two years later. He went on to open its sister restaurant called Solace, and also the Moonlight Lounge.

Chef Javier Plascencia has appeared in publications such as Food Arts, La Buena Mesa, Gourmet Magazine, San Diego Home and Garden, Cata-dores, Food & Wine, San Diego Magazine, GQ Mexico and as well known international press like the New York Times, Los Angeles Times, The New Yorker and the Washington Post, as well as various radio and television shows in Mexico and The US.

Chef Ignacio Garcia is Executive Chef of Casa de Bandini. It’s no wonder that Casa de Bandi-ni’s Chef Ignacio is creative and com-fortable in the kitchen: as the eldest son of 20 children, hailing from Micho-acán, Mexico, he grew up baking, cooking and perfecting his craft. And, diners at Casa de Bandini have been the beneficiaries! Besides the traditional Mexican cuisine we’ve all loved, Chef Ignacio’s own signature dishes have become favorites as well. His Tequila Lime Salmon, Seafood Rellenos and Seafood Chimichanga, plus Chicken Chipotle Salad are just a few of the delectable, unique Bandini dishes with the “Chef Ignacio” stamp. Says the Chef, his own soups of the day draw a constant “ole!” from repeat diners. Caldo de Res on Thursday, a Mexican Beef Stew “soup,” Chicken Tlalpeño, with chipotle, chicken, garbanzo beans and squash, star another day, and on Sunday, constant crowds come for traditional Pozole. Chef Ignacio offers his secret, too, for his aromatic, spicy, sumptuous flavors: everything, he says, everything – is fresh.

Chef Drew Deckman, after grow-ing up in Peachtree City, GA and completing a degree in Philosophy from Rhodes College, embarked on a culinary journey that has brought him to San Jose del Cabo in what is now “DECKMAN’S San Jose.”Chef Drew spent 10 years in France, Switzerland and Germany cooking with Gas-tro-Masters such as Paul Bocuse, Jacques Maximin, Gilles DuPont and Tommy Byrne. Drew was awarded a coveted Michelin Star for his work in Restaurant Vitus in Germany as well as Rising-Star Chef in Berlin in 2003 during his tenure as Executive Chef at the Four Seasons Berlin (17pts Gault Millau).

Francisco Perez is the owner of LA and San Diego based Aqui Es Texcoco – bringing Mexican-style lamb barbecue to the US, while respecting and maintaining the authentic flavors, recipes and traditions. Their focus is 100% on the food, preparing it as it has been for hundreds of years – no flashy gimmicks or chef’s interpretations. Texcoco is pure, authentic lamb barbe-cue. For the most remarkable Barbacoa (Traditional Mexican Lamb BBQ), come and taste Aqui es Texcoco at Grand Tasting Village!

Chef Giovanni is chef and host of “Buenos Días” on Televisa XEWT.

José Bossuet Martínez, Mexico native born in Chiapas, Chef de Cuisine over a decade of culinary experience; has occupied the Execu-tive Chef position in several Luxury Hotels around Mexico, including AAA properties and Leading Hotels of the World. Author of “The Heritage of Family Tastes” in Spanish language. Professional Culinary Arts Career at “Universidad del Claustro de Sor Juana” between 1994 and 1998, winning a Double Gold Medal from the Culinary Olympics in Berlin 1996 . TURQUOIS Foundation Scholarship between 1998 and 1999, Hotel Man-agement and Art of the Table Diploma by the “Lycée Hôtelier de Monte Carlo” at Monaco. Michelin Starred restaurant trainée at “La Coupole”. Support in thecuisine for important events including F1 Grand Prix, Monte-Carlo Open de Tennis & Prince Rainier Jubilé´s. During the Mexico´s Culture Week at Monaco, Chef de cuisine in charge of the Culinary Festival at the “Café de Paris”.

Mario Medina developed his deep passion for food while spending child-hood days in the kitchen with his mother in their Mexico City home. After finishing culinary school there Mario came to the United States to follow his dream of becoming an Executive Chef. After a journey through some of the finest kitchens on the west coast of the United States, working and learning along the way, Mario’s dream was realized while working as a sous chef at Chateau La Jolla Inn. Within a year, he was offered, and accepted, a position as Executive Chef. Mario eventually took the helm at Paradise Grill in Del Mar, and is now Executive Chef at the Ravden family’s Finch’s Bistro and Wine Bar in La Jolla, which serves up unpretentious gourmet “comfort” cuisine, using only the fresh-est local ingredients, with a focus on simplicity and elegance to foodies from afar and a loyal local clientele.

Chef Adrian Cruz is an aspiring self taught chef. At a young age, he moved from Washington State to Texas with his family. His mother’s home-cooked meals inspired him to enjoy working with food in the kitchen. Although he learned some techniques from his mother, Adrian’s penchant for gastron-omy manifested itself by the time he was 12 years old. He was able to work and train at various restaurants in the Rio Grande Valley. He’s also had the pleasure of working side by side with his brothers. The Cruz Brothers are known locally for their natural talent and eagerness to create innovative signature dishes – their passion for food is generational and everlasting. Chef Adrian incorporates influenced culinary traditions from around the world into his own work, adding seasonings and techniques drawn from Asia, Mexico, Europe and the Mediter-ranean. He infuses precise technique with creative flair and adventuresome spirit to create a cuisine (comfort food or fine dining) of great finesse and balanced flavors. His reputation has given him the opportunity to host various cooking shows for local televi-sion, participate in community fundrais-ers and culinary contests.

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Martin San Roman is an award-winning chef and restaurateur and the newest member of the Season team. Martin has owned and operated several acclaimed restaurants in the U.S. and Mexico, and was a celebrity TV chef for eight years on the Televisa Network. During his illustrious career, he has proudly represented Mexican Gastronomie in England, Switzerland, Russia, Morocco, France, Japan, Singapore, and the U.S. Martin has planned and prepared special dinners for a host of internation-al diplomats and government leaders. His motivation is simple: “I live for the joy that comes from making people happy with gourmet cuisine and great service.” Martin studied culinary arts at the prestigious Ecole de Cuisine Lenotre de Paris, in France. As a member of Mexico’s National Culinary Team, Martin helped garner numerous international awards at the Bocuse d’or in Lyon, France, and the Culinary Olympics in Erfurt, Germany. He is a member of Academie Culinaire de France, Societe des Cuisiniers de Paris, the American Culinary Federa-tion, and Vatel Club de Mexico.

The cuisine of Puerto Rico has its roots deep in the countryside where the ingredients are plentiful and brought to the market fresh daily. So is the case in Mexico as well where chef Felipe currently resides. His recipes are simply exquisite and have survived the test of time.

Chef Raul Felipe is owner and Executive Chef of Food Power 2 the 5th, a catering company. Anyone intrigued about Latin flavor with a Caribbean Spanish twist should without a doubt make a call to this very exclu-sive catering company.Chef Felipe entices and delights the pallet with a wonderful blend of every-thing Mexico and the Caribbean have to offer. Chef Felipe is the Special Events Chef at Viñedos Malagon. Viñedos Malagon is a boutique winery that makes one of the best wines in the Valle de Guadalupe Region. Chef Felipe is a proven wedding food artist and has planned weddings in Califor-nia, Arizona, and most noticeably at the Oheka Castle on Long Island, New York. Chef Felipe has clients all over Southern California as well as Mexico. He has donated numerous meals at auction to raise money for charities such as Miracle Babies and the Rosari-to Boys and Girls Club. He has also done public speaking for PBS and offered not only his food but his heart to help reach common goals.

Food, Beverage, Wine & Spirits ProvidersFood & Beverage to the Food List

WINE SPIRITSNumanthia NumanthiaTerrazas de Los AndesCasa Tiene Vista VineyardBeach House WineryEncanto VinyardsBodegas Carmelo RoderoAborigenCasa de PiedraCava Aragon 126Estacion de OficiosLa LomitaParaleloTres VallesVinas de GarzaVinisterraAndeluna ChardonnayAndeluna MalbecZuccardi MalbecSanta Julia Sparkling Brut RoseVentisquero Reserva Sauvignon BlancVentisquero Reserva Pinot NoirVentisquero Reserva Cabernet SauvignonLa Cana AlbarinoBotani MoscatelSierra Cantabria RosatoBodegas Volver TempranilloTarima Hill MonastrellTres Picos GarnachaRosatello WinesMadria Sangria

Squirt Welk Resorts Northgate Markets Clamato Tacos Kokopelli Queso TijuanaBaja OliveDeckman's En El MogorLozhka Bistrot de Cocina La DiferenciaLa Terrasse San Roman Rosarito Beach Hotel Sal de Aquí Coco Savvy

Puesto Blind BurroCasa de Bandini Handlebar Hot SaucePanca Peruvian RotisserieLola's Cocina Tacos PerlaFallbrook Brewing CompanyJarritos Alfonso's of La JollaDelicious SalvadorOscar's MexicanWest Coast TavernSakTeaAchiotte Fogo de Chão Allure San DiegoSabor Con LatinoSmoked Food Joia Natural SodaAqui es TexcocoMole Oaxaca StyleRoberto's Adrian's CuisinePicada Cuisine

FOOD & BEVERAGETequila Don Ramon Dirty TequilaTequila FortalezaPisco PortonTequila San MataiasPapa's Pilar RumCerritos TequilaCasa ZapataPartida TequilaMontalvo TequilaAmbrosio TequilaRum ChataNoblez TequilaDon Loco TequilaReal Matlatl MezcalSvedka Vodka

Taste Baja whether it’s seafood in Ensenada, craft beer from Mexicali or Tacos from Tijuana, Baja’s cuisine comes from the street and has become elevated to new levels of gastronomy. Throughout ¡LATIN FOOD FES-T!’s signature event, Grand Tasting Village, dedicated pavilions will focus on specific topics, including our celebrated "Taste Baja Pavilion." With wineries, food makers, restaurants and chefs, guests can sample from a variety of tasting tents, including Tacos Kokopelli, Deckman’s, La Diferencia, Lozhka Bistro, Baja Olive, Queso Tijuana, and wines from Tres Valles, Abori-gen, Parelelo, Cava Aragon 126, Vinas de Garza, Vinistrerra, Casa de Piedra, Hacienda La Lomita – while Baja chefs Giovanni, Martin San Roman and Drew Deckman conduct cooking demonstrations.

LATIN CULINARY

TASTE BAJA

Do you know that Raicilla, a distilled spirit from Jalisco, is older than its brother Tequila? Or that 500 years ago, Spain banned wine production in Peru? So Peruvians created Pisco. This year’s ¡LATIN FOOD FEST! will host three events dedicated to educating palates and entertaining patrons about the Spirits of the Americas. To learn about and taste amazing spirits of the Latin world, including Mezcal, Pisco, Rum, Sotol and Tequila - please join us at Grand Tasting Village - “Spirits of the Americas Expo & Awards” - the largest Latin spirits and food event in California.

SPIRITS OF THE AMERICAS

Latin American cuisine is gaining international attention, with Peru leading the charge. San Diego has multiple new Peruvian restaurants, and the South American nation's tastes have once again found their way to ¡LATIN FOOD FEST!. From air-popped, heirloom chulpe corn grown in the Andes, lightly dressed with avocado oil and Peruvian spices, Pisco and wine from. Called cancha, they are a world apart from the Corn Nuts found in convenience stores.

VIVA PERU

TRENDS

W. Scott Koenig (aka. "El Gringo") has traveled extensively throughout Mexico for two decades. His blog, A GringoInMexico.com, reports on south of the border desti-nations, culture, events and food – with a recent focus on the cuisine of Baja California. He also reports for Baja.com and has been published in the Baja Times, Destino Magazine, The Oaxaca Times and The Yucatan Times. Additionally, he’s “Chief Chowzter” of Tijuana, The Valle de Guadalupe, Rosarito Beach and Oaxaca for Chowzter.com.

Tommy Gomes is a native San Diegan whose Portuguese family settled in San Diego in 1892, Tommy Gomes comes from a long line of professional fishermen. Working the city’s historic tuna fleets gave him a deep knowledge of the industry and he has since become a leading voice in seafood education. Having started at Catalina Offshore Products in 2003 as a fish filleter, today he is the company’s expert fishmonger and public face; a sustainable seafood advocate; and fixture in San Diego’s food community. His passion for teaching people about local, sustainable seafood landed him on San Diego Magazine’s list of “50 People to Watch” in 2011, and he has been named Best Fishmonger in San Diego four years running. His passion extends off the clock, too. For starters, he oversees COP’s semi-monthly nonprofit dining series, Collaboration Kitchen. With a mission to “educate, promote and have fun”, the in-ware-house event features a guest chef who cooks for an audience, and proceeds from ticket sales are donated to Tommy’s favorite chari-ties. He also regularly teaches culinary class-es, demonstrates at local food events, volun-teers with children’s fishing programs, and spends time conceptualizing and creating sustainable products out of seafood byproduct.

Juan “Martin” San Roman is an award-winning chef and restau-rateur and the newest member of the Season team. Martin has owned and operated several acclaimed restau-rants in the U.S. and Mexico, and was a celebrity TV chef for eight years on the Televisa Network. During his illustrious career, he has proudly represented Mexican Gastronomie in England, Switzerland, Russia, Morocco, France, Japan, Singapore, and the U.S.

Candice Woo is the Founding Editor of Eater in San Diego, part of the Eater National network. She is also freelance food and craft beer writer who has contributed to many local and national publications, including DRAFT Magazine, San Diego Magazine and San Diego CityBeat. Candice helps to oversee the beer competition for the Good Food Awards based in San Francisco and is a former co-leader of Slow Food Urban San Diego, a non-profit that works in food education.

BEST OF THE FEST JUDGES