Saborea Puerto Rico ’13 set for April 4-7

Written by  //  February 8, 2013  //  Tourism/Transportation  //  No comments

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Clarisa Jimenez offers details of the sixth edition of Saborea Puerto Rico slated to take place April 4-7.

Clarisa Jimenez offers details of the sixth edition of Saborea Puerto Rico slated to take place April 4-7.

The sixth edition of the Caribbean’s most important culinary event, Saborea Puerto Rico, a Culinary Extravaganza, will take place April 4-7 at Escambron Beach in San Juan, gathering the best in local and international cuisine.

More than 50 local and international chefs will entertain the public with their live presentations, while guests will get the opportunity to sample food from more than 50 local restaurants, as well as wines, beer, distilled spirits and more, said Clarisa Jimenez, president of the Puerto Rico Hotel and Tourism Association during a news conference Thursday.

“For many years, Saborea Puerto Rico has become synonymous with a world-class cuisine. Year after year we reaffirm that our island without a doubt is the culinary capital of the Caribbean,” Jiménez said, during the presentation at the Caribe Hilton hotel.

Every year, the Saborea event represents an economic boost to the local economy.  The 2012 edition generated more than 2,700 hotel room nights and almost $7 million in direct and indirect spending, Jiménez said.

“As part of Saborea’s ‘Six years of pure flavor’ celebration, we have extended the mix of personalities and added weekend events for the enjoyment of our visitors,” she added about the event that will take place at the beachfront Escambrón property in San Juan.

This year’s lineup includes local celebrity chefs, such as Fernando Parrilla, Augusto Schreiner, Mario Pagan and Roberto Treviño, among others, as well as several international stars, namely Chef Robert Irvine, of the Food Network’s “Restaurant Impossible,” Kevin Sbraga, winner of the seventh edition of Top Chef DC, and Marc Summers, host of the Food Network’s “Unwrapped.” Summers will join local culinary personalities for demonstrations at the event’s main kitchen.

As in years past, at Saborea, guests will enjoy samplings made by Puerto Rico’s top restaurants while cooking demos will afford them the opportunity to learn about new techniques and the ingredients used by culinary professionals in their recipes.

Island’s restaurants will be able to show off their best creations at the “Tasting Pavilion,” which will also house an array of rums, wines, beer, liquor, coffee and desserts. Various vineyards from California, which are special guests of the event, will provide the best from their harvest, Saborea organizers said.

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