Animalón: Wine and dine with Javier Plascencia under a tree in Valle de Guadalupe
Animalón, the Baja summer pop-up series by Chef Javier Plascencia, in partnership with photographer Jaime Fritsch, officially kicked off this past weekend. Diners gathered under the 100-year-old oak tree set amongst the vineyards at Finca Altozano. Bright whites, the smell of fresh leather, and the sun barely poking through the leaves greeted us as we entered into the unique space, designed and directed by Marianna Idirin. Our hands were immediately filled with a glass of Casa de Piedra’s Blanc de Blancs vino espumoso. The crisp chilled bubbly, was quite the welcome. We tucked into our table, where we would spend the following hours, watching the eight course progressive meal unfold before our eyes. From your table, you can see into the open kitchen, where Javier Plascencia and his team are preparing and meticulously plating each dish.
Each night, that the event is held there are only openings for 30 diners at each sitting. It creates the perfect close knit, and relaxing environment. A couple of dishes into the meal, the sun sets over the hills in the Valle, and the oak tree continues to glow with white lanterns, and candles throughout the space. Simply breath taking. We chose to do the pairing along side the dinner. It was perfect. We were able to enjoy some of our favorite local wineries, and breweries, as well as discover some new wines, that definitely captured our attention. The next few hours turned into a harmony of seafood, rich dishes studded with local proteins, and sips that show off the Baja region, its land, and the ingredients that make this region so special.
It’s always hard to pick favorites, but there were a couple of dishes that undoubtedly stole our hearts. The grilled brioche topped with centollo, cured egg yolk, and sea urchin was so decadent and dreamy. I also adored the grilled abalone dish. There was something about the beans on top, that I couldn’t get enough of. I absolutely had to scoop up every last bite of the green olive mole and pork jowls dish. Honestly, every dish that was set on our table that evening left us feeling inspired.
Animalón by Chef Javier Plascencia will run until September 9th, 2017 every Thursday through Saturday.
Reservations are available here.