IN JANUARY, 13 CHEFS FROM ALL OVER THE WORLD HIT THE OAXACAN GROUND, SPENDING TWO DAYS EXPLORING MARKETS, MEETING LOCAL CHEFS, TASTING AND CREATING WITH THIS YEAR’S SINGLE INGREDIENT – PEPPERS.
The first day, Hopscotch luxe organize a visit of a pepper greenhouses with local farmer followed by a visit of the professional Oaxaca market where they discovered fresh and dry pepper. We organized a drink inside the market with local food and pepper tasting in a convivial and friendly atmosphere.
On the second day, we approach the world’s most famous Zapotec chef that opened up her home to the chefs, teaching them traditional recipes and serving up a big communal feast. We set up a scene in the middle of the courtyard, cooking things like cactus and marinated meats straight on the coals with open fires everywhere. After the feast, they visited Teotitlan del valle to meet pepper sellers and take pictures in Teotitlan’s beautiful streets.
Back at Oaxaca, and armed with their knives and inspiration, they stepped into their kitchens to create the perfect pairing between Krug Champagne and pepper.
Chefs lend themselves to the game of photos to illustrate the Krug book
Each chef were able to prepare a dish mixing pepper and Krug Champagne
The chefs harvested fresh peppers
The chefs were able to discover the Oaxaca market