For the health and safety of our patrons and speakers, masks may be required for indoor in-person Houston Seminar events, and we strongly prefer registrants to be fully vaccinated. Since events are held at a variety of venues with their own policies and protocols, there may be other requirements for some courses. We make every effort to inform guests in a timely manner if there are additional health and safety guidelines they will be asked to follow. Our trips and study tours, particularly those that include shared transportation or plane flights, may also require guidelines beyond those for in-person courses, which will be determined in conjunction with venues, vendors, and local guidelines. We will make every effort to announce these guidelines as far in advance as possible. Thank you for bearing with us as we continue to navigate the world of COVID-19 while bringing enriching experiences to our audiences.
February 2, 2016 @ 12:00 am - 11:59 amFree
The Yucatan peninsula has engendered one of the world’s most fascinating cuisines. Sharing the pantry and culinary processes of its Mexican neighbors, yet isolated from the great Poblano, Oaxacan and Pacific coast cookery, Yucatecan cuisine was developed on a solid foundation of native Maya dishes made from fresh, local ingredients like sour orange and achiote, and influenced by the flavors of far-flung cities in Spain, Portugal, the Caribbean, Africa and Arabia.
In this culinary nod to The Seminar’s spring study tour, award-winning chef Hugo Ortega and his staff will create a special tasting menu featuring the flavors and bright colors of the Yucatan. Caracol’s chef du cuisine will give a lively and informative explanation of the various dishes served. We will discover what Executive Chef Hugo passionately believes: “Mexican coastal cuisine is a source of endless study and enjoyment” at what he calls his “beach getaway.”