Program: Gourmet & Golf Classic 2011 – Thursday 28th April – Sunday 1st May

Riviera Nayarit presents the “Rivera Nayarit” Opening Cocktail of the 2011 Punta Mita Gourmet & Golf Classic.

Four Seasons Resort Punta Mita welcomes event guests with a special reception on the beach. Guest Chefs will offer a sampling of foods from their restaurants in series of gourmet stations that will also include wine and tequila tasting booths. Los Huaracheros, the resort’s renowned Cuban band will play throughout the evening.

Thursday 28th April

Place: Four Seasons Beachfront

Time: 7:00 pm
Dress ware: Evening casual

Chefs featured:

http://puntamitagourmetgolf.com/chefs/

♦ Jorge Gonzalez

Contemporary Asian cuisine from Aramara Restaurant.

Aramara
Four Seasons Resort Punta Mita

“You’d better learn to cook, or you’re not going to survive.” Jorge Gonzalez’s mother had a way with words. And so he did, taking her counsel to heart and mastering the deceptively simple art of cheese enchiladas, which she stuffed with onions and slathered with red sauce.

You won’t find cheese enchiladas on the menu at Aramara at Four Seasons Resort Punta Mita, México, but you will find Chef Gonzalez’s “Chino Latino” fusion cuisine, or, as he puts it, “Asian dishes with Latin flair, or vice versa. There’s a lot of room for creativity.”

Gonzalez brings much to the kitchen in Punta Mita. Schooled in the culinary arts in his hometown of Guadalajara, he entered the profession when cooking was still considered more a job than an art in México. With that perception now evolved, he draws inspiration from former mentors as well as from the ingredients, which he secures from small regional producers he describes as “organic by default,” thanks to optimum growing conditions around the Resort.

“You have to understand the product and respect the ingredient before you can get creative,” he says. “Run your hands through the soil watch the fish swimming and cut it to experience the freshness. That’s the quality we have to show.”

Gonzalez knows a lot about quality and creativity. In 2006, he placed first in a national Young Mexican Chefs competition, crafting contemporary Mexican dishes including a dazzling seared lion’s claw scallop appetiser. The victory won him a turn in the kitchen of Ferran Adrià, arguably the world’s greatest chef and the visionary behind molecular gastronomy.

“My dream was always to cook with someone so important,” Gonzalez recalls of his month-long stint at Adrià’s restaurant, El Bulli, in Roses, Spain. “The experience opened my mind that everything is possible. Copying isn’t key to success in cooking – opening your mind is.”

 

♦ Richard Sandoval

Modern Mexican cuisine from Ketsi Restaurant.

Four Seasons
Mexico

Born in Mexico City, Richard Sandoval grew up surrounded by Mexican culture and food. His father, a successful restaurateur, instilled in him a passion for the cuisine of his heritage and the art of hospitality.
After living in California, where Sandoval learned to appreciate the ingredients indigenous to the area, he enrolled at the Culinary Institute of America. Upon graduation, Sandoval returned to his father’s kitchens, immersing himself in the cuisine of his homeland.

Back in the United States, his first restaurant Maya enabled Sandoval to introduce New Yorkers to the exciting, bold and flavorful foods that have become known as Modern Mexican. Chef Sandoval now boasts thirteen restaurants that span the globe including Tamayo in Denver, Pampano in New York, Mexico City and Acapulco, LA Sandia in Denver and Virginia and Maya in New York, San Francisco and Dubai.

By redefining this historic cuisine, he has become a leader in the upscale Latin culinary movement. Modern Mexican Cuisine is now recognized as one of the great culinary experiences, sentiments once reserved for French, Italian or Japanese food.

 

 

♦ Raul Lucido

Bahia beach front grill, cuisine fresh from the Pacific Ocean.

Restaurante Bahia
Four Seasons Resort
Punta Mita

Born in Mexico City in 1977, he starts his studies at the Universidad Anahuac del Sur in Mexico City, making the Certificate program with the Culinary Institute of America (CIA) in 1998.

Raul’s first job was with the famous Mexican Chef Monica Patiño at her Restaurant “La Taberna del Leon”. After a couple of months Raul had the chance to go to the Culinary Institute of America in Hyde Park, New York, in 1999 and took the opportunity to make a couple of baking courses as well.

Returning to Mexico City in 2000, he then joined IMAN restaurant as Sous Chef, working with Australian Chef Matthew Crabbe, making very nice creations between classic European, with Asian Techniques and of course a high end atmosphere.

In 2001 he moved to a small Italian Restaurant learning to make pasta & pizza in every ways possible. In 2002 Raul went to Lyon France and had the chance to study at the Institute Paul Bocuse for a 3 months training in Contemporary French Cuisine.

In 2003 Raul went to San Sebastian, Spain to work at Karlos Arguiñano’s Restaurant. This was a lifetime experience for Raul learning all the secrets about traditional Spanish food especially in Basque cooking. This is where Raul’s passion for tapas and good wine began.

After living in front of the ocean in San Sebastian, he decided to go for the Mexico’s Pacific Coast line and arrived in Puerto Vallarta as Chef Garde Manger at the Mayan Resorts.

After 6 months he took the opportunity to join Punta Mita’s Four Seasons team and start as a Jr. Sous chef. After 6 years working at the property and passing thru the employee cafeteria, Banquets and participating in different food festivals around the globe including a Mexican food promotion at the Four Seasons Riyadh in Saudi Arabia. Raul is now the head chef at Bahia Ocean Grill one of the busiest restaurants at Four Seasons Punta Mita.

 

♦ Victor Casanova

Modern Italian from Culina at the Four Seasons Hotel at Beverly Hills.

His innovative menus build on the best of classic Italian cuisine with a light modern touch, embracing a slow-food philosophy that extols small producers as it seeks to celebrate the simple foods of the past through unpretentious reinterpretations.

A graduate in Culinary Arts and Restaurant Management from the Institute of Culinary Education in New York City, Casanova joins Culina Modern Italian from his most recent position as chef de cuisine of Il Terrazzo. As head of the opening team for this fine-dining Italian restaurant located in Scottsdale’s AAA five-diamond Phoenician Resort, he quickly earned the new hot-spot rave reviews.

He was sous chef at New York’s Ocean Grill and Las Vegas’ Neros at Caesars Palace and spent four years at Buca Giovanni in San Francisco, where he designed a boutique all-Italian wine list while executing a daily farmers’ market menu.

He commenced his Italian training at New York’s renowned Beppe, and then advanced it further under Chef Scott Conant at the chic, Northern Italy-influenced Alto before relocating to San Francisco.

 

♦ Francisco Vazquez

Pastry Chef from Four Seasons Hotel Mexico City.

Four Seasons
Mexico

With 14 years working in Four Seasons Mexico City, Francisco was previously working for 5 years as a cook in restaurants and banquet halls.
In 1997 once he joined Four Seasons, he had the opportunity to go to compete at Abastur finishing 2sd in plated desserts. After this result, He kept participating in many other competitions the following years, getting some podium and taking courses in pastry and bakery until in 2006 he was asked to become judge in the context of this competition.

In 2007 he went to support Four Seasons Costa Rica as Pastry chef for8 months.
In 2008 he won first in the competition Latin American pastries from 12 countries.

With this victory he gains a pass to go to the world of pastry in Layer France 2009 trained by MOF French chocolate and sugar specialist pastry chefs.

In 2009 he returned from France with the mention of the best chocolate cake in the world.

Then in Mexico, in the pastry national competition, he won first place getting him to represent Mexico against American destination in 2010 where he won the first again and the pass to go to the 2011 Pastry World Cup in Lyon, France and participating as a judge and coach of Mexican pastries. He is actually member of Vatel Club Mexico.

 

♦ Gaston Yelicich

Islas de Flores, Jose Ignacio, Uruguay.

Jose Ignacio
New York

Gastón Yelicich was born in Uruguay in 1979. His history with the haute cuisine was begun by the end of the 90’s. At 18 years old, he traveled to Europe and started cooking in Portugal at Lisbon Expo with Martin Pittaluga. He has made internships in England, Portugal and Spain kitchens and he perfecting his culinary art knowledge.

Back in Uruguay, he worked as a Chef at the famed bistro Bajo el Alma, in the resort José Ignacio, Maldonado. This passage by the Uruguayan cuisine and the experiences he had in Europe, allowed him several seasons in kitchens such as the Prune (NoHo, New York); Casa Marcelo (Santiago de Compostela, Spain), Palate (Lisbon, Portugal).

He has worked with renowned chefs such as Fernando Trocca in Sucre (Buenos Aires, Argentina), Van Dam (New York), Andrew Di Cattaldo ( NY, USA), Fergus Henderson (St. John, London, UK) and Luiz Andoni Aduriz the award-winning Mugaritz (Basque Country).

In 2006, with his friend Francisco Molinari opens Isla de Flores 1900, located in the Palermo district in Montevideo. In 2009 they opened a branch in spa José Ignacio.

Gastón Yelicich participated as Chef of cousine of various culinary events in England, USA, Uruguay, Mexico and Brazil.

 

♦ Andrew Ormsby

Ormsby Catering
Dallas

Andrew Ormsby’s passion for fine food and hospitality has been a lifelong pursuit.  Previously, Andrew spent 10 years as a chef aboard private luxury yachts cooking with local produce from various countries around the world.

Trained in Australia, Andrew was executive chef for 7 years at the Victorian Arts Center in Melbourne, a large catering operation involving restaurants and banquets catering gala receptions for royalty and heads of state.

In 1988, Andrew coached the Australian national culinary team to 11 Gold medals in the Culinary Olympics in Frankfurt.

As native of Australia, Andrew has an inherent and often contagious spirit of fun and good humor. Sharing this energy and enthusiasm for fine food inspired him to open Andrew Ormsby Catering (AOC).

 

Wines and tequilas featured:

Humberto Falcon

 

♦ Humberto Falcon of Humberto Falcon Winery.

♦ Maria Laura Bevilacqua, sommelier of Casa Madero.

♦ Arturo Lomeli, Founder/Owner Claze Azul Tequila.

♦ German Ibarra, Tequila Master Casa Noble.

♦ Laura Catena, Enologist from Catena Wines.

 

Friday 29th April 2011

Golf Tournament

With 2 Jack Nicklaus designed courses to play over the weekend “The Punta Mita Cup” begins on Friday where you can tee off with a few of the Chefs, Winemakers and Sommelier that are here for the weekend as we begin the day with a Taittinger Toast on the first tee of the Pacifico Course.

From there the golfers spread across the 18 holes for a shotgun start to the Team Scramble Tournament for Day 1 of the Punta Mita Cup.

Throughout the morning host Chefs from the Fours Seasons will serve unique nibbles to sharpen your game and the Punta Mita Beverage Cart will offer a wide array of beverages to suit all tastes.

♦ Place: Punta Mita Golf Course – Pacific

♦ Meeting Point: Punta Mita Golf Club House

♦ Warm up 7:45 am

♦ Tee Off 8:30 am shot gun

Prizes for:

Winning Team ♦ Closest to the Pin ♦ Longest Drive Male and Female

 

Friday and Saturday for the Non Golfers Remède Spa at The St. Regis Punta Mita Resort

st. regis punta mita resort, punta de mita mexicoIncluded in your package for the Non Golfers is the opportunity enjoy an exceptional experience with a massage each day in our awarding winning spa.

The Remède Spa‘s gracious staff stands ready to attend to every detail so that guests may enjoy all the benefits of a carefree sanctuary devoted to relaxation and revitalization for body and spirit.

The 10,000 square-foot spa features all the elements one requires for ultimate indulgence, all surrounded by striking views of the untouched landscapes of Punta Mita.

The spa offers access to sauna, steam room, fitness center, salon, Jacuzzi, cold plunge pools and relaxation gardens as well as outdoor treatment options under shady canopies.

Remède Spa recognizes each guest, each face, each body is unique.

Hence, the professional staff customizes each treatment to meet individual needs and deliver the benefits each guest seeks.

With nine private treatment rooms and the Remède Luxury Suite for a unique spa experience in an intimate setting, the Spa offers a wealth of treatments and options. Nail Lounges are also available for relaxing outdoor treatments.

All Spa treatments have been carefully designed with the most natural and fresh ingredients that make up Remède, Bliss and other exclusive product lines.

♦ Time: Subject to availability please reserve your massage by upon filling out your event schedule

 

Tamai Treat – Poolside at Four Seasons Resort Punta Mita

Non-golfers are invited to spend the day in a private cabana at the Tamai adult pool complex at Four Seasons Resort Punta Mita. Enjoy an indulgent day in the sun or within your own fully furnished cabana, with lunch served in your private cabana, a bottle of Taittinger Champagne, afternoon foot massages and sweet snacks throughout the day.

Place: Tamai adult pool, Four Seasons Resort Punta Mita
Time: 10:00 am – onwards
Cost per couple: USD 175 (excluding service charge) * Not included in package

Chefs featured:

♦ Jorge Gonzalez

Contemporary Asian cuisine from Aramara Restaurant.

Aramara
Four Seasons Resort Punta Mita

 

 

♦ Francisco Vazquez

Pastry Chef from Four Seasons Hotel Mexico City.

Four Seasons
Mexico

 

 

Chef Abraham Salum returns to Mexico – childhood memories of family flavors

♦ Place: Sea Breeze – The St Regis Punta Mita Resort
♦ Time: 12:30pm
♦ Dress: Casual

Chef Abraham will delight your senses with an exquisite menu combining local ingredients and traditions with his modern cuisine of his well renowned restaurant in Dallas that bears his name. One of Mexico’s most respected wineries Monte Xanic will pair their wines as Owner Hans Beckhoff will share with secrets of the Mexican Terrior.

Chef and Owner Abraham Salum, a Mexican native, is a graduate of New England Culinary Institute in Montpelier, Vermont; and continued his education by working in kitchens in France, Belgium, Mexico and the United States.

In 2005, Abraham opened his namesake restaurant, Salum, to rave reviews and in February of 2011, he opened Komali Restaurant, contemporary Mexican Cuisine, again to rave reviews.

Salum has proven to be a legitimate fixture in the competitive Dallas restaurant market.  Chef Salum was invited to be a Celebrity chef for Super Bowl XLV at the new Cowboys Stadium in Arlington, TX and he will be cooking at the prestigious James Beard Foundation in October of 2011.

Dedicated to charity and community, Chef Salum is actively involved in events benefitting March of Dimes, The American Heart Association, AIDS Resource Center, and Lone Star Ride.  Other contributions include the Crystal Charity Ball, Toast of Life and the DIFFA Style Council.

Lunch – French Riviera

Enjoy an excursion to the French Riviera as Chef Philippe Piel showcases the Pacific’s fresh seafood with a French twist. The meal will be paired with wines from Valle de Guadalupe.

Place: Ketsi Restaurant at Four Seasons Resort Punta Mita
Time: 12:30 pm
Dress: Casual

♦ Philippe Piel

Executive Chef, Four Seasons Resort Punta Mita

Philippe Piel, the recently appointed Executive Chef of The Four Seasons Resort Punta Mita was born in Fougères, France.

At 16 he decided to transform his passion into a career and started an internship in one of the best restaurant of his born town, “les Voyageurs” and received his Certificate of Professional Aptitude (CAP) in classical cuisine in 1987.

He went to South England to learn English and Game cooking, specialty of the “Old Manor House Restaurant” in Romsey before crossing the Atlantic to work in Bermuda at “Cambridge Beaches”, the first luxury cottage colony club of the Island in 1991.

Piel then took another challenge and joined Accor Asia Pacific as Executive Chef of the Hotel Sofitel Cambodiana from 1994 to1996 in Phnom Penh, Cambodia where he was asked to cook for his majesty, Norodom Sihanouk, King of Cambodia. During this period, he also completed a training by the Western Metropolitan College of TAFE in Melbourne, Australia and he trained in 1994 at the Malaysian Airline catering kitchen in Kuala Lumpur, Malaysia to open and run the “Royal Air Cambodge” airline catering division.

Then in 1996, he moved to Indonesia to open the Novotel Benoa Bali as Executive Chef and became member of Bali’s Toques Blanches Chef Association, organizing cooking and training programs for culinary students and professional chefs.  In 1998, Chef Piel moved to Cartagena de Indias in Colombia, South America as Executive Chef of Hotel Sofitel Santa Clara where he remained until August 2001.

In September, Philippe Piel returned to Europe to train at the restaurant Le Buerehiesel,a Relais & Chateau restaurant in Strasbourg under Mr. Antoine Westermann, a Michelin three-star chef.  In October 2001 he relocated to Washington, D.C. to accept his role as the Executive Chef for the pre-opening of the Sofitel Lafayette Square in the nation’s capital and to open “Café 15” together with Westermann and his sous chef as consultant.

After 7 years in Washington D.C, Piel decided to join Four Seasons and start a new challenge at Punta Mita, Mexico.

Wines featured:

♦ Wines from Humberto Falcon and Macuzet

Humberto was born in Mexico City in August 1974. On March 1998, he joined Vinoteca, the largest wine importer and distributor in Mexico as Sales Manager. His passion with wine started here.

After an important growth in the local market, he was appointed in January 2000 as National Sales Director.
His participated every year in Vinexpo, Vinitaly, Alimentaria and Prowein.
On January 2002 he started Mariatinto, a project to produce wine in Valle de Guadalupe with his partner Chef Guillermo Gonzalez Beristain.

He was certified as Sommelier by the Court of Master Sommelier in July 2004, and have studied Enology courses at La Esuelita in Valle de Guadalupe on the summers of 2005, 2006, 2007 and 2008.

He left Vinoteca in August 2008 to start Vinos de Culto his own wine distribution and import company in Monterrey with operations in Cabos, Ixtapa, Mexico City and monterrey. After that he visited the Rousillon region in France to acquire 2 hectares of old vines to create the french version of Mariatinto, that will be released on summer 2011.

Creator of the Zonas brand, a project of 4 wines that bottle the terroir and expression of the wines of Mexico.

On March 2009 he created El Sueño, a cult wine produced with his friend James Suckling, and on Summer 2010 they created One Wine One World, a blend of wines from France, USA and Mexico.

Frequent writer in food and wine magazines in Mexico, as well as a weekly blog writer in JamesSuckling.com

 

Vallarta Adventures presents its Bahia de Bandeiras Sunset Cruise

Enjoy the sunset over the Pacific Ocean while you sip a variety of margaritas or champagne with hors d’oeuvres prepared by Chef Juan de la Cruz.

♦ Time: 4:30pm Departure The St.Regis Lobby
♦ Dress: Sailing casual
♦ Return: 7:30pm
♦ Cost per person: USD $100 (excluding service charge)

♦ Max. person: 12

 

Anthony Dias Blue

Tequila Tasting by Renowned Foodie Anthony Dias Blue

Anthony Dias Blue is the recipient of a 2001 James Beard Foundation Award as well as the 1997 Communicator of the Year Award from the prestigious International Wine & Spirits Competition in London. He is one of the most influential food and wine personalities in the United States.

His work in various media is circulated to more than 30 million global consumers each month. He can be found in print periodicals, on radio, in bookstores and in cyberspace.

For more than two decades, Anthony was associated with Bon Appétit, the largest circulation food publication in the United States, and his influential consumer-oriented “Blue Lifestyle Minute” radio program is broadcast several times each weekday on WCBS New York and KFWB Los Angeles.

Mr. Blue is Executive Director of the San Francisco International Wine Competition, the nation’s largest and most prestigious wine judging event, and is also the founding Director of its sister event, the San Francisco World Spirits Competition.

Together with Meridith May, Anthony Dias Blue has hosted weekly radio shows on some of L.A.’s to stations, taking a behind-the-scenes look at the latest trends in the beverage industry.

In April of 2007, he joined forces with Meridith May to purchase and rebrand THE TASTING PANEL Magazine as a nationwide beverage industry publication.

Discover the traditions and mystic behind Mexicos national drink and taste some of the country most unique Tequilas.

♦ Place: Altamira – The St. Regis Punta Mita Resort
♦ Time: 5pm

 

Charlie Arturaola

Begin a journey down to the land of Malbec as one of the leading specialist in this area delights you with his knowledge and wit. Enjoy a preview of his award winning short film “The Ways of Wine” after he conducts a vertical tasting of fine Malbecs.

♦ Time: 5pm
♦ Place: Altamira- The St. Regis Punta Mita Resort

The world renowned Sommelier and Wine Educator Charlie Arturaola has an impressive palate. He continues to work with the best and most prestigious eno-gastronomic names.

He can be found at the most famous wine festivals, including the Boston Wine Expo the NYC Wine Experience, the Slow Food Golden Glass Wine Competition in San Francisco, the Jackson Hole Wine Auction, and the Aspen Food & Wine Classic.

He has been featured as a speaker at FENAVIN in Spain, Masters of Food  & Wine Mendoza, Paladar do Brasil in Sao Paulo, at VinItaly in Verona and the Miami International Wine Fair. He has been a judge at the London based International Wine and Spirit Challenge, the American Fine Wine Competition and the Argentine Wine Awards.

Charlie has written articles for USA Weekend Wine Watch, the Art of The Times in Los Angeles, Wines From Spain, E-Catas in Spain and Diario del Vino, Mexico.

Arturaola starred in the movie, El Camino del Vino. It is a fictionalized documentary based on his life, filmed in Mendoza, Argentina and Montevideo, Uruguay.

 

Tasting by Peter Marks

Enjoy a magnificent wine tasting leading by Peter Marks with wines that represent the icons of the world.

♦ Time: 6pm
♦ Place: Altamira- The St. Regis Punta Mita Resort

 

 

Mexican Matchup: Traditional Mole and Tequila Tasting at Four Seasons Resort Punta Mita

Taste and sip the signature flavors of Mexico with the experts, who will discuss the history, preparation and enjoyment of moles and tequila.

Chef and tequila master featured:

♦ Raul Lucido – Restaurant chef at Bahia, Four Seasons Resort Punta Mita

♦ German Ibarra, Tequila Master Casa Noble

Place: Cultural Center, off the Lobby at Four Seasons Resort Punta Mita
Time: 5pm
Dress: casual

 

♦ Patricia Quintana

Izote
Mexico

♦ Place: Sea Breeze – The St. Regis Punta Mita Resort
Time: 7:30pm for 8pm
♦ Dress: Smart Casual

 

As a worldwide recognized Chef Patricia Quintana has spent years researching and rescuing the origins of Mexican cuisine rooted in indigenous peoples. She carries the title of Culinary Ambassador granted by the Ministry of Tourism and the Mexican Restaurant Association.

She has published over 25 books that are considered cultural heritage of Mexico and which have been translated into several languages.
 Throughout her career, she has received several awards.

She has given lectures and conferences in the U.S., Hong Kong, Austria, Singapore, Tenerife and Spain. Chef Quintana owns Izote restaurant that offers authentic Mexican food and is the creator of the brand of dressings Gavilla.

She is a tireless advocate of Mexican food and cuisine, and has set the stage for younger generations to follow leaving a legacy to the cultural heritage of Mexico and the world.

Chef Patricia Quitana presents Mexican Cuisine in recognition of it being ackowledged by the UNESCO as part of the worlds Heritage. A unique and wonderful opportunity to savor the dishes created by the Ambassador of Mexico’s Cuisines who will surely delight and surprise you with her interpretions of this intrinsic cuisine Joining her for the occasion will be locally acclaimed Winery Casa Madero.

Cocktails will be served in Sea Breeze Bar prior to dinner

 

♦ Paola Carosella

Arturito
Brasil

♦ Time: 7:30pm for 8pm
♦ Place: Carolina Restaurant – The St. Regis Punta Mita Resort
♦ Dress: Smart Casual

“Two for Tango”

A dinner which brings together one of Argentinas Top Chef Paola Carosella with one of the Countries Leaders of the Wine industry Laura Catena of the famed Catena Wines in what promises to be an evening to be remembered

Born in Buenos Aires, Argentina, Chef Paola grew up in the heart of an Italian family where the culture of food was always present.

She began her training in Paris, France at the age of 18 years old , working in major restaurants. In the United States she worked in the renown Zuni Café in San Francisco, which is considered one of her main influences, along with the years she worked with Chef Francis Mallmann.

With him she moved to Sao Paulo, Brazil, to open one of the most important restaurants of South America, A Figueira Rubaiyat.

In 2003 Chef Paola opened her first restaurant in Sao Paulo, Julia Cocina, then in 2008 opened her new restaurant, Arturito, which was named Best New Restaurant in São Paulo in 2008 by “Folha de São Paulo.”

Chef’s kitchen can be defined as classic and simple: almost everything is cook in a wood stove and her Italian roots style mixes with the best and freshest Brazil ingredients.

 

Chef Richard Sandoval Presents Dinner at Ketsi Restaurant at Four Seasons Resort Punta Mita

♦ Richard Sandoval

Modern Mexican cuisine from Ketsi Restaurant.

Four Seasons
Mexico

A dinner with the father of Modern Mexican Cuisine. A five course dinner is paired with wines from Valle de Guadalupe for a gourmet evening to remember.

Wines featured:

♦ Wines from Humberto Falcon / Macuzet /

Place: Ketsi Restaurant at Four Seasons Resort Punta Mita
Time: 7pm
Dress: Casual

 

Chef Victor Casanova, Culina Restaurant chef of Four Seasons Los Angeles at Beverly Hills.

♦ Victor Casanova

Modern Italian from Culina at the Four Seasons Hotel at Beverly Hills.

Modern Italian Cuisine will be the feature in the evening at Bahia Restaurant. Guests will be treated to the signature creations of Culina at Beverly Hills, with wines from Casa Madero.

♦ Location: Bay Restaurant – Four Seasons Resort Punta Mita
♦ Wines: Humberto Falcon of Humberto Falcon Winery and Macuzet Wines
♦ Time: 7:00 pm
♦ Dress: Casual

 

Chef’s table by Jorge González, Restaurant Aramara

♦ Jorge Gonzalez

Contemporary Asian cuisine from Aramara Restaurant.

Aramara
Four Seasons Resort Punta Mita

This exceptional Mexican chef at the Four Seasons Punta Mita will presented the special Chef’s Table experience inside the Metzeri Private Dinning Room.
♦ Place: Restaurant Aramara – Four Seasons Resort Punta Mita
♦ Time: 7:00 pm
♦ Dress: Smart Casual

 

Nightcaps @ The St Regis Punta Mita

Wind down after a long day with some after dinner drinks and relaxing live music

♦ Place: Sea Breeze – The St. Regis Punta Mita Resort
♦ Time: 1030pm

Live Music and Tequila: An Evening at Aramara Bar at Four Seasons Resort Punta Mita

♦ Francisco Vazquez

Pastry Chef from Four Seasons Hotel Mexico City.

Four Seasons
Mexico

Choose from more than 120 tequilas while enjoying live Cuban music at Aramara Bar. Special tequila soufflés and petits fours accompany the evening.

Chef featured: Francisco Vazquez, fine pastries from Four Seasons Hotel Mexico City

♦ Aramara Bar, Four Seasons Resort Punta Mita

♦ Time: 9pm

 

Saturday 30th April 2011

Golf Tournament

Day 2 of The Punta Mita Cup to be played on the newer of the two courses the Bahia Course will see a change in Format : 2 Ball Best Ball ( 2 per team ).

Each player on the team plays his or her own golf ball throughout the round, and on each hole the low score – or “best ball” – of the group serves as the team score.

A special Lunch by Guest Chefs at the Tail of the Whale Restaurant and the Prizegiving Ceremony will take place upon conclusion of the last hole with exciting prizes from Unique Collections of Tequila, Hotel stays, Wines and other surprises.

♦ Place: Punta Mita Golf Course – Bahia

♦ Meeting Point: Punta Mita Golf Club House

♦ Warm up 7:45am

♦ Tee Off 8:30am shot gun

Prizes for:

Winning Team ♦ Closest to the Pin ♦ Longest Drive Male and Female

A Special & Unique Event*

Not interested or into Golf – why not spend a day out on Mondrian, The St Regis Yacht where The St Regis Mexico City Chef Enrique Farjeat will delight your senses with an exquisite menu prepared from the freshest of ingredients from the Bahia of Banderas as you visit the Marietas Islands a haven of wildlife, have a snorkel or simply soak in the sun as you sip on a fine selection of Wines & Tequilas.

♦ Date: Saturday 30th April

♦ Pick up: 10am off the Beach at the St Regis

♦ Return: 5pm

♦ Max persons: 10

♦ Cost per person: USD $450 (excluding service charge)

* Event not included in package

 

♦ Raul Lucido

Bahia beach front grill, cuisine fresh from the Pacific Ocean.

Restaurante Bahia
Four Seasons Resort
Punta Mita

Catch of the Day at Las Cuevas Beach, with Cooking Class and Lunch at Four Seasons Resort Punta Mita

Join Chef Raul Lucido and local fisherman on the beach to choose the Catch of the Day and learn about local seafood specialties. Chef then leads a cooking class, providing recipes that guests will enjoy at lunch, and can later try at home.

♦ Place: Bahia Restaurant, Four Seasons Resort Punta Mita
♦ Time: 11:30 am to 2:00 pm
♦ Dress: Casual

 

Enrique Olivera

♦ Enrique Olivera

Bahia beach front grill, cuisine fresh from the Pacific Ocean.

Pujol
Mexico

From Mexicos critically acclaimed Pujol presents Flavours from the Fatherland entwined with the influence of Mexico. Wine pairings will be from Spanish winery “Viñedos Alonso del Yerro” in what promises to be a special Saturday afternoon lunch looking over the pacific.

♦ Time: 12:30 for 1pm
♦ Place: Sea Breeze Restaurant – The St. Regis Punta Mita
♦ Dress: Casual

Born in Mexico City after finishing his his professional studies at New York’s Culinary Institute of America, Enrique Olvera returned to Mexico to open Pujol, now considered one of Mexico City’s most essential haute- cuisine destination.

In 2004 at 27 years old, Olvera received Catadores magazine’s Chef of the Year award. In 2005 and 2007, he received the Young Restaurateur award from Mexico’s National Chamber for the Restaurant and Prepared Food Industry (CANIRAC).

He was considered one of the 30 talents of 2009 by Mexican business magazine Expansion and Mexico GQ magazine considered him one of the 15 men of the year. For its part, the Food & Wine magazine, a journal of gastronomy greater international recognition, Enrique Olvera praised as one of the 10 promises of world cuisine.

 

Lunch in the Golf Garden at Tail of the Whale Restaurant

Jose Salas

♦ Jose Salas

Restaurant Chef
Tail of the Whale, Punta Mita

Local Flavors! The classic cuisine of the Bahia de Banderas region of Mexico awaits in the Golf Garden at the Tail of the Whale Restaurant. Discover the hidden culinary treasures of this area. Exclusively for participating Golfers.

Place: Tail of the Whale at Punta Mita Golf Club
Time: 2:00pm
Dress: Casual

Born in the north of Mexico, Salas grew up in Mexico City. He discovered a taste for the kitchen from a young age helping in the family business, a small seafood restaurant. But he made his culinary studies at the Culinary and Gastronomy Institute in Mexico.

Chef Salas spent his early professional years in his native city and joined Four Seasons Hotel Mexico City in 1994 when the Four Seasons Hotels Company decided to open his first hotel in Latin America. Gaining experience in all food preparation areas he was promoted until becoming Chef de Partie.

In 1999 Salas joined Four Seasons Resort Punta Mita as Sous Chef and worked in all the restaurants of the Resort including banqueting.

In 2003 he was transferred and promoted as Resort Chef to Four Seasons Resort Carmelo, Uruguay, learning the local South America cuisine.

He came back to Mexico at Four Seasons Resort Punta Mita in 2006 to be part of the project in re-launching the Ketsi Restaurant, redefining the traditional Mexican cuisine into a modern approach respecting recipes, culture and traditions.


Vallarta Adventures presents its Bahia de Bandeiras Sunset Cruise

Watch the sun set over the Pacific as you sip on Margaritas and French Champagne with canapés and snacks prepared by Chef Juan de La Cruz.

♦ Time: 4:30pm Departure The St. Regis Lobby
♦ Dress: Sailing casual
♦ Return: 7:30pm
♦ Cost per person: USD $100 (excluding service charge)
♦ Max. person: 12

 

Tequila Tasting with Arturo Lomeli

You can’t afford to miss this one of tasting of Clase Azul one of Mexicos most exclusive boutique Tequilas.

Arturo Lomeli founded In 1997 Casa Tradicion to develop and produce Clase Azul Tequila and La Pinta Pomegranate Infused Tequila.

Since inception, Mr. Lomeli has built the company into a worldwide entity by acquiring distribution in the U.S. and Canada and founding Tequilas Premium offices in United States, Los Cabos, Cancun and the main office in his native and the International Headquarters in Guadalajara.

His main strategy has been to produce high-end and high-quality products by controlling all aspects of the production process. The products embody Mexican cultural traditions and values.

♦ Place: Sea Breeze bar – The St. Regis Punta Mita Resort

♦ Time: 5pm

 

Sommelier Edgardo Schiller

Conducts “wines of the Americas” – their terroir, secrets, trademarks & differences

Renowned in Latinamérica for his career in the wine industry and for his contribution to education and training in the art of Sommelierie, both in Argentina, Colombia and Mexico, which contributed with his knowledge to developing oenophiles and Sommeliers.

Awarded a medal by Editorial Agueda for his work as Sommelier, is currently a professor at the first University of Gastronomy in the country, Colegio Superior de Gastronomía, where he teaches undergraduate students and teaches a diploma on wines. Being also a specialist in valuation and price maker for wines that go to market and is a contributor to GQ magazine in the” Bon Vivant” Section.

Edgardo is a graduate of the Escuela Argentina de Sommeliers, and its first title in SME Management Directorate, completing his studies with various courses on marketing, tourism and techniques for tasting.

From a young age was related to the cuisine, where he became rich in knowledge of food and beverages, making his dream of owning his first restaurant in the picturesque village of San Martin de los Andes, in Patagonia Argentina, and then received the title of Sommelier in Buenos Aires, where he assumed immediately the challenge of re-structuring the career of Sommelier at Gato Dumas Colegio de Cocineros.

By the same time he shared a radio program called “Sibarita’s Corner” and worked at a famous restaurant in the area of ​​Palermo, in Buenos Aires. He also served as a promoter of brands such as Chandon Argentina, among others.

He currently works as a teacher and writer as he leads the sales management for the Federal District for a prestigious wine company. It also helps to spread the culture of wine as a juror, participating in various national and international events as the international competition “Ensenada Tierra del Vino” and the Journal Día 7, “the best Mexican wines.”

♦ Place: Altamira Bar – The St. Regis Punta Mita Resortt

♦ Time: 5pm

 

Tasting by Peter Marks

Discover wine California, considered a sacred wine region while you share the secrets of Peter Marks.

♦ Place: Altamira Bar- The St. Regis Punta Mita Resort

♦ Time: 6pm

 

Wine and Cheese the Mexican Way at Four Seasons Resort Punta Mita

A tasting of Mexican artisanal cheeses from Queretaro and wines from Valle de Guadalupe and Humberto Falcon and Christophe experts from Macuzet.

Place: Aramara Bar, Four Seasons Resort Punta Mita
Time: 5pm

Chef and wines featured:

♦ Philippe Piel

Executive Chef, Four Seasons Resort Punta Mita

♦ Wines from Humberto Falcon and Macuzet

♦ Andrew OrmsbyWin

Talent of Down Under with a Mexican flavor

Chef Andrew Ormsby presents a Taste of Down Under with a Mexican flavor. We throw out the challenge to this talented Chef to use local produce from the land and ocean in combining recipes from his homeland – savor the outcome.

Time: 7:30 for 8pm

♦ Place: Sea Breeze – The St. Regis Punta Mita Resort

♦ Dress: Smart Casual

Gala Dinner

“Haute Living” presents the Gala Dinner of the Inaugural Punta Mita Gourmet and Golf Classic 2011

What a way to end this wonderful gourmet sourjourn in Punta Mita with the unique opportunity to experience 5Chefs from around the Globe using local Mexican produce present a Menu to remember , Local French Chef Thierry Blouet joins a to be announced list of Chefs in the preparation of this special evening.

Chefs featured:

Enrique Olivera

♦ Thierry Blouet

♦ Enrique Olvera

♦ Abraham Salum

♦ Paola Carosella

♦ Enrique Olvera

♦ Abraham Salum

♦ Paola Carosella

♦ Juan de la Cruz

Time: 7:30pm for 8:30pm

Place: Astor Ballroom The St. Regis Punta Mita Resort

Dress: Beach Formal

 

Fiesta @ The St Regis Punta Mita

Join the Chefs, Winemakers, Tequila Masters & Sommeliers for a last drink as the party draws to a close.

♦ Place: Sea Breeze- The St. Regis Punta Mita Resort

♦ Time: 11pm – 1am

 

Live music and Tequila

Enjoy a selection of over 120 tequilas while enjoying live Cuban music.

♦ Place: Bar Aramara – Four Seasons Resort Punta Mita

♦ Time: 9.00pm

 

Sunday 1st May

American Airlines Farwell Brunch: “From Punta del Este to Punta Mita”

♦ Gaston Yelicich

Islas de Flores, Jose Ignacio, Uruguay.

Jose Ignacio
New York

Nothing better to enjoy the last day of Punta Mita Gourmet & Golf Classic 2011 to delight your palate with an exquisite Uruguayan Brunch hosted by Chef Gaston Yelicich.

♦ Time: As from 9am

♦ Place: Las Marietas Restaurant – The St. Regis Punta Mita Resort

♦ Dress: Casual beach

 

 

♦ Richard Sandoval

Modern Mexican cuisine from Ketsi Restaurant.

Four Seasons
Mexico

A full brunch with live chef’s stations showcases modern Mexican cuisine by Richard Sandoval at Ketsi Restaurant at Four Seasons Resort Punta Mita.

♦ Place: Ketsi Restaurant at Four Seasons Resort Punta Mita

♦ Time: 9:00 am

♦ Dress: Casual

About Emma Pérez