Casa de Campo offered an unforgettable culinary experience at the Food & Wine Festival

La Romana, DR October 16, 2024.- Casa de Campo Resort & Villas celebrated the second edition of its Food & Wine Festival presented by American Express with great success, attracting prominent ambassadors of both international and local gastronomy.

On October 11 and 12, villa owners and special guests had the opportunity to delight in the exquisite dishes of internationally renowned chefs such as Hubert Keller, Scott Conant, Shawn McClain and Chef Tita, as well as prestigious chefs Rodrigo Menéndez, Saverio Stassi and Joaquín Renovales, who joined forces to offer a masterful dinner under the stars at the Minitas Beach Club.

Andrés Pichardo Rosenberg, President of Casa de Campo, said: “The success of this festival reaffirms our commitment to gastronomy and culture, offering unique experiences to our guests and the community.” Jason Kycek, Vice President of Sales and Marketing and ideologist of Food and Wine, added: “We are proud to support events like the Food & Wine Festival, which not only celebrate cuisine, but also promote interaction and enjoyment among our visitors.”

Food and Wine

The festival kicked off on Friday, October 11th, from 4:00 pm to 8:00 pm, at the stunning Marina Riverside Event Center, where attendees enjoyed a delicious array of dishes prepared by guest chefs, accompanied by a selection of beverages including wines, tequila, rum, and more. The celebration continued on Saturday, October 12th, attracting hundreds of people who shared the same passion for gastronomy.

Chef Tita, head of the Morisoñando and Aguají restaurants, highlighted the importance of this festival to highlight the richness of Dominican cuisine. 

Through her Ima Foundation, Chef Tita carries out a social impact kitchen that transforms lives through food. She explained that the kitchen is no longer just a closed space; now it is about exploring the environment and generating change, as demonstrated by her work in rural communities in the Dominican Republic.

He also emphasized that the diversity of Dominican cuisine, influenced by more than 14 cultures, is what makes it unique.

During the event, the chef prepared a shrimp dish in coconut sauce. The seafood used is from the Dominican province of Sánchez Ramírez. 

On Saturday, after the event at La Marina Riverside ended, attendees moved to the Minitas Beach Club to enjoy the “Under the Stars” dinner, where chefs Rodrigo Menéndez, Saverio Stassi and Joaquín Renovales impressed with a selection of creative dishes.

The Food & Wine Festival presented by American Express, in collaboration with Invited Clubs, offered an enriching experience that included exclusive tastings, live demonstrations and food and wine pairings. This gathering not only celebrated global gastronomic diversity, but also highlighted the culinary richness of our region.

The event was presented by Raúl de Molina, a renowned Univisión presenter, who brought his charisma and experience to the event.

About the participating chefs:

Hubert Keller: Renowned French chef with an acclaimed career in the United States, owner of iconic restaurants such as ‘Fleur de Lys’ and ‘Burger Bar’ in Las Vegas.

Scott Conant : With over 35 years of experience, Conant is a culinary master known for his focus on creating soulful food, with a successful career in restaurants and media.

Shawn McClain: A James Beard Award winner, McClain has opened several acclaimed restaurants in Chicago and Las Vegas, noted for his culinary innovation.

Chef Tita : Head chef of the restaurants Morisoñando and Aguají, author of “La Nueva Cocina Dominicana”, has taken Dominican gastronomy to a new level on international stages.

Rodrigo Menéndez : Culinary Director of Casa de Campo Resort, his international experience translates into a creative and distinctive gastronomic offering.

Joaquín Renovales Araujo : Lead Chef at SBG, he has contributed to the growth of this restaurant group in the Dominican Republic since 2008.

Saverio Stassi : Known for his signature cuisine, Stassi highlights local flavors in his Ajualä project.