Wildcoast's Baja Bash Brings Baja Med Cuisine to San Diego

If you still haven't crossed the border, let the border cross you tomorrow night at Wildcoast's Baja Bash, a charity event to raise funds that will go to the preservation of Baja's coast and ocean. Good idea, because that's where all these wonderful seafood products come from–it's one of the many reasons we keep coming back for more tasty adventures in Baja California. 
The event is hosted by Chef Marcela Valladolid, a Tijuana native and host of the Food Network's Mexican Made Easy, as well as a ruthless judge the new CBS bake off, called the American Baking Competition. There will be tequila poured from Valladolid's own family label, Hacienda de la Flor, and Baja's and San Diego's top restaurants and chefs will be serving up the flavors of Baja California from Tijuana to Cabo. Here's what you'll find at the event.


Lucha Libre icon, El Hijo del Santo will be honored at the Baja Bash, whose illustrious career began grappling with masked opponents in the WWA, or Tijuana circuit. Music will be provided by local San Diego legends, the B-Side Players.
San Diego will be represented by chefs Chad White–a recent disciple of Baja Med cuisine–Jason Knibb, executive chef for Nine-Ten Restaurant and Bar, and Todd Nash of the Dakota Grill. 
Tijuana's Caza Club is sending chef Humberto Aviles–Caza Club is a newer restaurant in the Tijuana dining scene that highlights the fine products of Baja California on the grill. Chef Miguel Angel Guerrero's new restaurant on Av. Revolucion, El Colegio Baja Med will be there, too–pay close attention–two of Tijuana's best chefs are now on la Revu–this trend will continue!
From Cabo, Chef Drew Deckman, one of the peninsula's best proponents of using the local Baja products–you can catch him this summer at Deckman's en el Mogor, at the Valle de Guadalupe's Mogor Badan winery.
And finally, Chef Javier Plascencia will be on hand to serve the cutting edge Mision 19 cuisine that has made him an international sensation in these past couple of years. He's fresh off an appearance at the most prestigious chef event in Mexico, Chef Enrique Olvera's MesAmerica. 
This is a taste of Baja California without the border wait, and a chance to see what you've been missing if you're still on the fence about taking the plunge into Baja. 
Baja Bash, Saturday, June 15th, 6pm-10pm, Port Pavillion at the Broadway Pier, Port of San Diego, $75 a person, money goes to preserve Baja's ocean and coast.
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