{"id":1463,"date":"2014-07-09T18:34:26","date_gmt":"2014-07-09T18:34:26","guid":{"rendered":"http:\/\/rtodos-santos.mx\/?p=1463"},"modified":"2014-07-09T18:34:26","modified_gmt":"2014-07-09T18:34:26","slug":"solo-somos-un-ingrediente-mas-en-el-valle-drew-deckman","status":"publish","type":"post","link":"http:\/\/www.rtodos-santos.mx\/?p=1463","title":{"rendered":"Drew Deckman: “S\u00f3lo somos un ingrediente m\u00e1s en el Valle”:"},"content":{"rendered":"

 <\/p>\n

 <\/p>\n

\"DECKMANS\"<\/p>\n

No hay manera de negar que el chef Drew Deckman<\/strong> es, literalmente, un fil\u00f3sofo de la cocina. Luego de egresar de la licenciatura en Filosof\u00eda en Rhodes College, Georgia, Deckman se embarc\u00f3 en una traves\u00eda culinaria que le ha llevado a dirigir restaurantes en Hawaii, Roma, Shangai y hasta Hollywood. Antes de arribar a M\u00e9xico, Deckman obtuvo dos estrellas Michelin<\/a> en Europa, y cocin\u00f3 al lado de chefs como Paul Bocuse, Jacques Maximin, Gilles DuPont y Tommy Byrne.<\/span><\/p>\n

Apasionado de la cocina natural, Deckman lleg\u00f3 al Valle en 2012 con una propuesta basada en el Slow Food, un movimiento internacional que opta por regresar a la cocina natural a base de ingredientes locales y de gran calidad.<\/span><\/p>\n

\u201cNos adherimos al principio de ‘Good, Clean & Fair’, que se refiere al uso de ingredientes naturales de gran calidad, precios de mercado justos y limpieza en todos los sentidos.\u201d <\/span><\/p>\n

Deckman\u2019s en el Mogor<\/strong> ha recibido gran aceptaci\u00f3n por medios como NY Times, Fodor\u2018s, The Latin Kitchen y NWR. Pero Drew s\u00f3lo se considera \u201cun ingrediente m\u00e1s en este lugar lleno de historia y belleza natural.\u201d<\/span><\/p>\n

 <\/p>\n

\"11282508061342230489\"<\/a>Reservaciones:<\/strong><\/em><\/p>\n

(646) 188.3960<\/p>\n

Km. 85.5 Carr. Tecate-Ensenada<\/div>\n
<\/div>\n
http:\/\/www.deckmans.com<\/a><\/span><\/div>\n

\"Facebook-Logo\"<\/p>\n

\u00a0DECKMAN’S EN EL MOGOR<\/strong><\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

    No hay manera de negar que el chef Drew Deckman es, literalmente, un fil\u00f3sofo de la cocina. Luego de egresar de la licenciatura en Filosof\u00eda en Rhodes College, Georgia, Deckman se embarc\u00f3 en una traves\u00eda culinaria que le ha llevado a dirigir restaurantes en Hawaii, Roma, Shangai y hasta Hollywood. Antes de arribar a M\u00e9xico, Deckman obtuvo dos estrellas Michelin en Europa, y cocin\u00f3 al lado de chefs como Paul Bocuse, Jacques Maximin, Gilles DuPont y Tommy Byrne. […]<\/p>\n","protected":false},"author":3,"featured_media":1577,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[556,555,557,558,40,120],"yoast_head":"\nDrew Deckman: "S\u00f3lo somos un ingrediente m\u00e1s en el Valle": — Revista Todos Santos<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.rtodos-santos.mx\/?p=1463\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Drew Deckman: "S\u00f3lo somos un ingrediente m\u00e1s en el Valle": — Revista Todos Santos\" \/>\n<meta property=\"og:description\" content=\"    No hay manera de negar que el chef Drew Deckman es, literalmente, un fil\u00f3sofo de la cocina. 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