BAJA SEAWEED EXCURSION - FUNDRAISER TICKETS

$500.00

Sampling Some of Baja's Best! Join us for seaweed food, tasting, tours, and fun!

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FUNDRAISER TICKETS

Sampling Some of Baja's Best! Join us for seaweed food, tasting, tours, and fun!

Sampling Some of Baja's Best! Join us for seaweed food, tasting, tours, and fun!

Experience a meticulously crafted journey that unveils the secrets of seaweed cultivation and processing, as industry experts take you behind the scenes. Immerse yourself in captivating discussions on the cutting-edge science and promising future of seaweed aquaculture.

As the day progresses, prepare for the grand finale—a sumptuous seaweed-inspired menu exclusively curated by the renowned Chef Javier Plascencia at Animalón. Nestled in the picturesque region of Valle de Guadalupe, Mexico's most prominent wine region, this culinary haven also boasts an abundance of cheese, olive oil, orchards, craft beer, and an array of sea treasures.

This extraordinary, high-end tour serves as an important fundraising event to keep the main festival day free to the general public.

We have put together an intimate experience with a limited capacity of only 30 people. This excursion includes 4 unique experiences that is not otherwise available to the public. Don't miss out on this exceptional opportunity! Secure your tickets now! The tour will commence in San Diego, journey through Ensenada, Autonomous University of Baja California (UABC), Blue Evolution, AlgaMar, and ultimately arrive at Animalón. Please note that a valid passport is required to cross the border, adding an adventurous touch to the excursion.

A more detailed agenda and menu will be released closer to the date of the Excursion.

For more information on the Blue Evolution farm check out this video!

Traveling to Baja:

Please, make sure you are update to date on all items required for this trip!

If any doubt about travel between US and Mexico please check this link

Agenda and Menu

Menu - Animalón

Appetizer

Tuna Ceviche

Fermented Chile / Pickled seaweed / Charred Cucumber / Corn Tostada

Entrée

Bakes Bass

Emulsion with Cauliflower+Urchin / Crispy Ulva Sea Lettuce / Jus of Smoked Fish

Main Course

Ribeye

Cherry Tomato / Ogo Seaweed / Black Garlic

Dessert

Choxolate Tarlet

Macadamia Nut / Salted Toffee / “Pixtle” (Mamey Pit) Ice Cream