Casa de Campo Resort & Villas celebrated the 3rd Casa de Campo Food & Wine Festival, presented by American Express, with resounding success, bringing together renowned international chefs, prominent beverage brands, and gourmet products, as well as food lovers from all over the world for an unforgettable weekend at the Marina Riverside Center and Minitas Beach Club.<\/p>\n\n\n\n
Under the stellar hosting of Ra\u00fal de Molina and Clarissa Molina, the event combined culinary talent with the elegance and entertainment characteristic of Casa de Campo. During the second day, the presenter's daughter, Mia Molina, also joined as co-host, bringing a fresh and family-friendly touch to the day and accompanying her father in presenting the chefs and activities.<\/p>\n\n\n\n
During two days of tastings, music, and sensory experiences, attendees enjoyed the creations of internationally renowned chefs such as Scott Conant, Hubert Keller, Joe Isidori, and the acclaimed Dominican chef In\u00e9s P\u00e1ez \u201cChef Tita,\u201d who proudly represented local gastronomy.<\/p>\n\n\n\n
The festival kicked off with welcoming remarks from Mr. Andr\u00e9s Pichardo, President of Casa de Campo, and Jason Kycek, Senior Vice President of Sales and Chief Marketing Officer of the resort, who highlighted the importance of the event as a platform to showcase Casa de Campo as the leading gastronomic destination in the Caribbean.<\/p>\n\n\n\n
Among the highlights were the live culinary demonstrations, where each chef delighted the audience with exclusive recipes such as Scott Conant's Ricotta Gnudi with baby tomato sauce, Hubert Keller's Watermelon Bloody Mary, Joe Isidori's Meatballs with ricotta and marinara sauce, and Chef Tita's Tuna Crudo with coconut water and guavaberry. The experiences were accompanied by live music from Cayo Arena Beat and Joseph Miller Band, as well as the rhythms of DJs Leo, Ronald, and Kambax.<\/p>\n\n\n\n
The event also marked the first participation of Ron Ozama, the new Dominican rum brand launched by former baseball player David \u201cBig Papi\u201d Ortiz. Made with local sugarcane and distilled, fermented, and aged in the Dominican Republic, Ron Ozama boasts the designation of origin \u201cRon Dominicano.\u201d Its name pays homage to the emblematic Ozama River, and its philosophy seeks to celebrate the identity, pride, and progress of Dominican culture.<\/p>\n\n\n\n
Ron Ozama presented its three versions\u2014Blanco, A\u00f1ejo, and Gran A\u00f1ejo\u2014each with distinctive characteristics that highlight the richness of Dominican rum. Its participation in the festival offered attendees the opportunity to enjoy unique cocktails and mixology experiences that showcased the best of local rum.<\/p>\n\n\n\n
The third edition of the festival culminated with the elegant \u201cDinner Under the Stars\u201d at Minitas Beach Club, where guests enjoyed an evening by the sea with a musical performance by Shalim Ortiz.<\/p>\n\n\n\n
The 3rd Casa de Campo Food & Wine Festival was supported by major sponsors, led by American Express as the main partner, and the participation of leading brands from the world of beverages and gastronomy, including Casa Brugal, Chandon Garden, \u00c1lvarez y S\u00e1nchez, Whispering Angel, Tequila Maestro Dobel, Barcel\u00f3, Estrella Damm, Corona, Presidente, Caf\u00e9 Santo Domingo, Arturo Fuente, Tabacalera de Garc\u00eda, La Bodega, El Catador, Romangus, and Ron Ozama.<\/p>\n\n\n\n
With this successful edition, Casa de Campo reaffirms its commitment to culinary excellence and its position as an international benchmark for luxury, culture, and hospitality experiences.<\/p>\n\n\n\nngg_shortcode_0_placeholder","protected":false},"excerpt":{"rendered":"
Casa de Campo Resort & Villas celebr\u00f3 con rotundo \u00e9xito el 3er Festival Food & Wine de Casa de Campo, presentado por […]<\/p>\n","protected":false},"author":1,"featured_media":17172,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"acf":[],"jetpack_featured_media_url":"https:\/\/costasur.com.do\/wp-content\/uploads\/2026\/05\/food-.jpg","_links":{"self":[{"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/posts\/17171","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/comments?post=17171"}],"version-history":[{"count":2,"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/posts\/17171\/revisions"}],"predecessor-version":[{"id":22410,"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/posts\/17171\/revisions\/22410"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/media\/17172"}],"wp:attachment":[{"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/media?parent=17171"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/categories?post=17171"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/costasur.com.do\/en\/wp-json\/wp\/v2\/tags?post=17171"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}