When visiting paradise, it seems fitting that the food you experience be just as memorable. From January 17 – 19, 2014, Four Seasons Resort Punta Mita will be hosting a special cross-cultural culinary weekend with Celebrated Canadian Guest Chef Andrew Winfield from River Café. Over the course of two days, residents and guests will experience the unique culinary offerings of Chef Andrew Winfield.
Andrew brings a passion for local ingredients, and his unique curiosity, on a culinary journey to the Mexican Pacific to explore the regional ‘taste of place’. Every ingredient has a distinct flavor profile, but it also has history and terroir. Andrew finds a way to express purity of ingredient in delicious unexpected combinations that will surprise and delight guests. This natural culinary and cultural partnership is an extension of the first collaboration dinner that took place in September at the River Café when Four Seasons Punta Mita Chef José Salas and Mixologist and Tequila Master Alfredo Sánchez visited Calgary.
Welcome Reception featuring cocktails and tequila tasting from Mixologist and Tequila Master Alfredo Sánchez and canapés prepared by Chef José Salas. Chef Andrew Winfield will lead you through his 5 Course Chef’s Tasting Menu highlighting the freshest ingredients of the region with his unique culinary preparations. Please find the menu below:
Wood Roasted Beet Salad
Champagne Compressed Pear
Duck Prosciutto, Chevre
Slow Cooked Angus Beef
Jicama, Vancouver Island Sea Urchin Bottarga
Tonnato Sauce, Pickled Spruce Shoot
Grilled YellowFin Tuna
Triple Tail & Alberta Wild Rice Cake
Fava Bean, Grapefruit, Mint & Bison Chorizo
White Chocolate & Birch Syrup Panna Cotta
Burnt Mandarin, Papaya Gel
Hibiscus syrup, Pommegranate
US$ 85.00 + 15% service per person (including menu and a welcome drink, excluding wines). Starting 6:00pm with the cocktail reception followed by the dinner at 7:00pm.
Cooking Class and Lunch on the Beach on Saturday, January 18th:
‘Catch of the Day’ interactive cooking class on the beach featuring fresh off the boat catch with demonstration and recipes. Includes lunch with Chef Andrew Winfield.
US$ 65.00 + 15% service per person (including lunch, excluding wines) Catch of the day and cooking class 11:30 followed by lunch at 12:30
Dinner at Tamai Pool on January 18th
An interactive evening with a combination of live cooking and beverage stations where guests mingle and eat at the same time, casual seating will be offered. Stations will feature cockails by Tequila Master Alfredo Sanchez, and a variety of Chef stations featuring the unique flavours of Chef José Salas and Chef Andrew Winfield. Includes wine.
US$ 75.00 + 15% service per person (including beverages). Starting 7:00pm.
Come along and enjoy the sun, breathe in the glorious fresh sea air, and celebrate the best of both worlds!
For additional details and reservations call the resort at (329) 291 6000 and ask for Bahia Restaurant or, mail to: firstname.lastname@example.org.