Life's a Beach | Expat Life in Playa del Carmen : Cooking

Notes on Napkins - Dangerous Liason in Puerto Morelos?

Rob Kinnon — Wed, 01 May 2013 18:03:00 GMT

Stop the presses!! Breaking culinary news out of Puerto Morelos!!

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Entrepreneur Catriona Brown (The Little Mexican Cooking School and Casa Caribe B&B) and Chef John Gray (John Gray's Kitchen and John Gray's Merida) are partnering up in May this year! They both have independently pioneered successful new ventures in Cancun and the Riviera Maya and are great promoters of the region garnering international and national recognition. Both Catriona Brown and John Gray are people watched by locals in the region who are never sure what they will do next.

It was announced today that John Gray will be teaching class for the first time at The Little Mexican Cooking School on Tuesdays commencing May 2nd for 4 classes only. "I am excited to be able to share my passion for authentic Mexican food and to demonstrate how these flavours can be used at home" Gray said while designing the new menu for the school on the breezy, tropical terrace of Casa Caribe in Puerto Morelos.

Brown says " I am delighted to be working with John Gray. I have always respected his passion for presenting the best to his clients." Brown opened The Little Mexican Cooking School in 2009 when it quickly rose to number 1 attraction on the Yucatan Peninsula and it has continually presented entertaining and educational classes in authentic Mexican cuisine to curious travelers.

Also announced was that for Sunday, Mothers Day May 12th, John Gray has added his touch to the already great Brunch menu at Casa Caribe. "This will be our last Sunday Brunch until November and we will look forward to seeing all our friends and visitors for a great fun day in celebration of all our wonderful Mothers".

Sunday Brunch at Casa Caribe in Puerto Morelos quickly became a tradition in the region when it opened two years ago, with two different chefs from The Little Mexican Cooking School serving up wonderful Eggs Benedict as well as Mexican specials and Berry Crepes. Now John Gray adds his touch promising a great Brunch. The lovely outdoor terrace provides an elegant location for the gathering of friends before relaxing on the beautiful Puerto Morelos beach.

When asked about future business planned together Brown said " We have some ideas!" As we said, people to watch.

Reservations for Brunch May 12th , 9am - 1pm, can be made direct to the hotel info@casacaribepuertomorelos.com or 998 251 8060. A map to the location can be found on the website http://www.casacaribepuertomorelos.com. Bookings taken for 4 or more people.

Reservations for John Gray's classes at The Little Mexican Cooking School can be made through the live calendar on the website http://www.thelittlemexicancookingschool.com, seats limited.

2013 Wine Tasting & Food Pairing Series to Begin in Puerto Morelos

Rob Kinnon — Fri, 25 Jan 2013 11:07:00 GMT

Following the overwhelming success of the 2012 season, The Little Mexican Cooking School and Casa Caribe are pleased to present the 2013 WINE TASTING AND FOOD PAIRING SERIES, offered in cooperation with La Europea and Cordon Bleu School of Gastronomy.

For 7 Friday evenings throughout the spring, the open-air terrace of Casa Caribe will be set for a civilized evening of history and appreciation of wine. "The best fun I had on holiday!" and "I have been looking forward to this all year." and "What a fun, interesting night!" are typical of the guest's comments.

Catriona Brown, Proprietor, says "In keeping with our tradition of enhancing the food culture of the region, our Wine Tastings offer an accessible, fun and educational experience. Tourists and locals alike more and more look to bring a learning experience home with them - something they can share with friends and family ".

This year there is a completely different set of wines suggested by the knowledgeable management of La Europea, selected as the best examples of the varieties. Thanks to La Europea, students will be able to have rapid home delivery of all the wines offered for tastings. The Little Mexican Cooking School is also pleased to be working with the Cordon Bleu school of Gastronomy who will be providing the wine presenters for the various events.

Each class will have at least five wines representative of the region or varietal and will cover the history, viticulture, production methods and other special information. Each class will have at least three different food plates, thoughtfully matched to the wines by Chef Cristobal Tamariz. The cost per person will be 350 pesos per 2 hour class and includes all wine tastings and food.

The first event in the series will be on Friday February 1st and will commence at 7 pm. The theme will be "An Old World New Comer: Spain" with sommelier Sergio Rossi from Argentina presenting tastings of:

VB Lagar de Cervera
VB Marques de Riscal Rueda
VR Monte Castrillo
VT Condado de Haza Crianza
VT Viña Ardanza

Each wine will be accompanied by food tastings by Chef Cristobal Tamariz.

The remaining 6 Wine & Food Evenings will begin at 6 pm and the themes will be as follows:

FRIDAY FEBRUARY 15th - The Elegance of Chardonnay and Pinot Noir
FRIDAY MARCH 1st - Across the Andes to Argentina
FRIDAY MARCH 15th - Across the Andes to Chile
FRIDAY MARCH 29th - Understanding French Wine - Bourdeaux, Burgundy & The Rhone
FRIDAY APRIL 5th - Understanding Mexican Wine - The Great Newcomer
FRIDAY APRIL 19th - All About Food and Wine Pairing - The stars of food and wine pairing

Inquiries by phone 998 251 8060 and email cat@puertomorelosliving.com. Bookings can be made by through Paypal to cat@puertomorelosliving.com

The Little Mexican Cooking School and Casa Caribe
Avenida Rojo Gomez 768 - 3.5 blocks north of the Town Square
Puerto Morelos
Quintana Roo 77580 Mexico
MX ph 52 998 251 8060
USA ph 512 410 8146
http://www.thelittlemexicancookingschool.com

Notes on Napkins - An Update from UNO to Go!

Rob Kinnon — Fri, 18 Jan 2013 16:39:00 GMT

So far, this high season in Playa del Carmen is probably the busiest I can remember since 2008....the year before tourism to Mexico was harpooned by the swine flu scare. Enduring the recent economic downturn in the US, the Riviera Maya tourism industry and has been on a steady incline and the 2012 Holiday Season saw record numbers in the resorts, hotels and vacation rentals all up and down the coast. We have certainly felt the effect in our business and it's been great! Crazy....but great!

I recently met up with my friend Susan de Lima at UNO Events and Catering in an all too brief moment of sanity between catering gigs. Susan reported to us that because she has been so busy with weddings and other special events, she has had to temporarily suspend her Menu-of-the-Day services offered at her UNO to Go storefront on 5th Av. and calle 48. To meet the needs of her catering clientele, she has all of her staff shopping, prepping food and manning events. This has meant all hands on deck 24/7 for the past month! While she has no complaints, she has had to take a step back and restructure her business model to adjust to the enormous and somewhat unanticipated increase in volume.

So, until further notice, the storefront will be closed to the public and the space reserved for food preparation and pick up of special orders.

Loyal UNO to Go fans need not despair! In order to serve the needs of her regular UNO to Go friends and customers, Susan is still filling pre-orders from a limited menu. Appetizers, meals, snacks and deserts can still be ordered with 24 hour notice and will be available for pick-up from the store. Great news for the rest of us, also struggling to get through high season!

To place your order, call 984-128-7099 or email susan@unoevents.com.

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STARTERS & APPETIZERS
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Baked Jalapeno Poppers - Stuffed with cream cheese and wrapped in proscuitto. Great as an appetizer on their own or slice them to serve on our homemade crostini or amazing gluten-free 5 Seed crackers.
120 pesos/6 large poppers

5 Seed Crackers - Gluten-free, guilt-free.
50 pesos/250 grams

Baked Crostini
20 pesos/10 pieces

Proscuitto Wrapped Dates - Baked, bite-size delights.
150 pesos/dozen

Deviled Eggs
150 pesos/dozen

Baked Brie in Phyllo - A small wheel of Brie smothered in our homemade pepper jelly then wrapped in phyllo and baked until golden brown. Freezes well to enjoy when you are ready for some cheesy goodness.
150 pesos/250 gram brie

Empanadas - Ours are baked...not fried!
240 pesos/dozen

Mini Quiches - With fillings of your choice.
120 pesos/dozen

Dips and Sauces 40 pesos/each

Spinach with Artichoke Heart
Mexican Cheese
Roasted Red Pepper with Feta
Hummus
White or Black Bean
Cumin Cilantro Sour Cream
Asian Peanut Sauce
Chipotle Honey Mustard

Chaya /Roasted Red Pepper/Cheese Tortilla Rolls - Made with tri-color tortillas, rolled and cut into bite size rolls.
120 pesos/dozen

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MAIN DISHES
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Sushi Burrito - Made with sesame seared tuna, sushi rice, cucumber, carrots avocado and ginger. Served with our wasabi sesame sauce
240 pesos/6 burritos

Lasagna - Meat or vegetarian
240 pesos (serves 4)

Shepard's Pie
240 pesos (serves 4)

Canneloni - Meat or Vegetarian
240 pesos (serves 4)

Green Salad with Dressing
180 pesos (serves 4)

Pre-Cut Veggie Mix - Disinfected and ready for use, raw or cooked. *Dressings and sauces available.
160 pesos (serves 4)

Couscous Salad
200 pesos (serves 4)

Pasta Salad
240 pesos (serves 4)

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SWEETS
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Cupcakes
240/dozen

New York Style Cheese Cake with Berry Topping
250 pesos

Shortbread Squares with Caramel & Chocolate - A delicious recipe from my Mom!
160 pesos/dozen

Brownies
200 pesos/dozen

Peanut Butter Balls - Peanut Butter fudge enrobed in chocolate
100 pesos/dozen

Truffles covered in Cocoa
120 pesos/dozen
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Exciting new menus and nutritional support services are coming soon!

For more information and special orders call 984-128-7099 or susan@unoevents.com.
UNO To Go is located on 5th Av. on the corner of Calle 48, one block north of CTM.
For detailed information about UNO Private Chef services, catering and event planning, visit the website www.unoevents.com.

Foodie Friday - Cheesy Stuffed Jalapeños

Rob Kinnon — Fri, 04 Jan 2013 11:22:00 GMT

This Holiday season was a bit challenging as it was our first sin carne. No roasted turkey on Thanksgiving. No glazed ham at Christmas. No tasty bits of prosciutto wrapped around melon, no pigs in a blanket! Somehow we muddled through and even tried a few new appetizers. One of the keepers, Cheesy Stuffed Jalapeños, was a big hit and proved to be an excellent vehicle for the soy chorizo we like. The most important thing to remember when preparing these is to wear rubber gloves or protect your hands in some way. The tiniest bit of oil from the peppers can easily make it’s way from your fingers into your eyes, nose or other "sensitive" areas. Trust me, I know!

20 Jalapeños
8 oz. cream cheese at room temperature
1/2 cup cheddar cheese – shredded
1/2 cup pepper jack cheese – shredded
1/3 cup soy chorizo

Preheat oven to 200c. In a large frying pan, thoroughly cook the soy chorizo and drain it on a paper towel. In a mixing bowl, use a fork to mash together the the 3 cheeses and the soy chorizo. Wearing rubber gloves, slice each Jalapeño in half length-wise . Fill each half with approx. 1 tsp. of cheese – chorizo mixture. Make sure it is packed in well. Arrange stuffed pepper halves on 2 large backing sheets and cook until the cheese browns on top. (about 30 min)Remove from oven and allow to cool on paper towels a bit before removing to a serving platter. If some of your guests are very sensitive to spice, replace some of the Jalapeños with mushroom caps.

Yield: 40 pieces

Notes on Napkins - NEW! John Gray's in the House!

Rob Kinnon — Wed, 12 Dec 2012 11:00:00 GMT

For years, residents and visitors to the Riviera Maya have been enjoying the fabulous cuisine and hospitality of Chef John Gray. His restaurants have achieved local and international recognition and earned the prolific Chef numerous awards and accolades. Now, you can enjoy the same great food and service in the privacy of your own home or vacation rental!

The Chef's newest venture "John Gray in the House" offers special menus and catering packages for the holidays designed especially to be served in you own condominium or villa. menus are designed to be a guideline, and can be varied or customized to suit your personal taste or the dietary needs of your family and guests.

"John Gray in the House" is completely equipped for full service catering and staffed with a team of professionals recognized for the highest quality food and service.

For menu options and more detailed information about Private Chef and catering services contact John Gray 998 214 8494, via email jgraymx@hotmail.com and visit the new John Gray in the House Facebook page.

Notes on Napkins - Breakfast is Served at Co.Cos Cocina!!

Rob Kinnon — Wed, 05 Dec 2012 11:15:00 GMT

Coty Villareal has made a quite a splash in our culinary community since beginning her top notch cooking classes to Playa del Carmen. This week Coty invited her friends and supporters for an Open House to inaugurate the new "Breakfast and Deli" at Co.Cos Cocina Cosmopolita where she will be serving breakfast and lunch. The casual bistro dining space is set up in front of the cooking "theatre", spilling out onto the covered terrace surrounding the impressive Aldea Thai complex.

If you haven't participated in one of Coty's cooking classes, I highly recommend you do so. Those of you who have enjoyed her classes already and love her cuisine will be happy to know that Co.Cos will now be open for breakfast and lunch Tuesday through Sunday from 8:00am - 4:30pm.

For the Open House, Coty and her team set out some light fare to give us all a small taste of what we can expect from her deli lunch menu. Everything was fresh and full of flavor and the prices are very reasonable. I see no reason why this new aspect to her already booming business should not be an overwhelming success!

Chicken Caesar Sandwich on whole grain bread with Parmesan cheese and Caesar dressing

Marinated Tuna on freshly grilled bread with cucumber, avocado, sprouts and mango-mint sauce

Sopa de Limon

Shrimp Salad with jicama, avocado, mango and tamarind dressing

Co.Cos Cocina Cosmopolita is located on Avenida Cozumel in the Aldea Thai resort complex in Playa del Carmen. For more information about the new cafe, the cooking school or catering services you can contact Coty at info@cookinplaya.com or 984-803-0743.

I moved to Mexico with my family in 2004 with the hope of offering our children a more global education and world view. Since then, we have traveled through Mexico, Belize and Guatemala, gathering friends and life experiences and learning a lot about ourselves along the way. When we are not out and about exploring, Rob and I own and operate BuyPlaya, a Playa del Carmen real estate company and FurnitureMex. "Life's a Beach" is a catch-all blog where you may find anything from restaurant reviews, to recipes, gardening tips, commentary about expat daily life, local events, information about moving to Mexico and educating children in Playa del Carmen. You can also find me on Facebook, Twitter and Google+.

UNO to Go! Celebrates with a Grand Inaugural Party!

Rob Kinnon — Sun, 11 Nov 2012 11:19:00 GMT

Friday night, Susan de Lima and her team opened the doors of UNO to Go for their long awaited Grand Inauguration Party. Her chic UNO sign could be seen for blocks on all sides, lighting up the Colosio at the new gourmet deli on 5th and 48th, a new base of operations UNO Events & Catering. Nearly 100 people turned up to check out Susan's latest endeavor and to celebrate the success of a friend and fellow expat! Cameras were flashing everywhere as guests mingled and chatted and enjoyed the menu offerings for the evening paired with hand selected wines.

Rob and I have always been a big fan of Susan's catering and personal Chef services. It is so nice to know you have someone as professional and creative as Susan and her Chefs to recommend to our friends and customers. We can always rest assured that we will hear rave reviews about her food and event planning services! As a matter of fact, a few people who we have referred to Susan over the years were in attendance on Friday night, lined up to congratulate her in person.

Susan had a chance to show off some of her most popular hors d'oevres as well as a few of her new culinary creations. There was a little something for everyone, including the considerable number of vegetarians and vegans in the group. It was all delicious and really showcased the fresh healthy cuisine that Susan is known for. Inside, the cold case was stocked up with perfectly seared sesame tuna, quiche, vegetarian calzones, fresh crisp salads, a large variety of dips and sauces and Susan's own gourmet aguas frescas.

A small sign in the deli case announced the services of a certified holistic nutritional planner and eating plans. Each meal will come with a complete nutritional analysis and be prepared by Susan and her Chefs in the UNO To Go kitchen on a daily basis or as needed. As Playa del Carmen grows, it seems more and more people arrive who are diabetic or suffer with food allergies or gluten sensitivities. There are others who are looking for guidance with a weight loss plan or require meals to support an established weight loss plan like WeightWatchers. This nutritional counseling is going to be a great resource and UNO to Go makes it all manageable!

What kinds of cuisine can you expect to find at UNO To Go? Asian, Mexican, Indian, Italian, Caribbean, Vegetarian, Vegan and meals to accommodate special dietary needs.

When will UNO To Go be open? Monday - Saturday from 1pm - 5pm. Following the current food truck trend, a certain amount of meals will be created every day. When they're gone, they're gone so don't wait until the last minute if you are hoping to grab dinner to go!

Where is UNO To Go located? The new shop is located on 5th Avenue and 48th street. A word to the wise: Drivers may no longer turn north onto 5th Avenue from CTM. You must head north on 10th and swing back down to 5th at Calle 50. There is plenty of on-street parking near the new store.

How will you find out what is on the UNO To GO daily menu? The daily menu is announced via email and various social media channels, so be sure to follow UNO To Go on Facebook!

If you would like to make a special menu request or would like to inquire about chef/catering services, call Susan at 984 129 8902 or shoot her an email at susan@unoevents.com. UNO Events & Catering will also be a participant at Taste of Playa 2012 so be sure to stop by their table and say "hola"!

Introducing UNO To Go! Healthy Eating Made Simple in Playa del Carmen

Rob Kinnon — Sun, 07 Oct 2012 19:05:00 GMT

Anyone who lives in Playa del Carmen or has visited the Riviera Maya can attest to the fact that this region has more than its share of beautiful people. Living the "bikini lifesyle" means watching what you eat and exercising which is often hard to do when the most readily available foods are treats like empanadas, chicharrones and carnitas! Pork fat rules in Playa del Carmen but that does not mean vegetarian, vegan and other heath conscious eaters can't find a place at the table. We have a handful of restaurants that make good vegetarian food in Playa del Carmen. It's easy to find delicious smoothies and even healthy vegetable juices. There are even a few vegan dishes popping up on a few menus but you would have a hard time finding one place whose focus is on healthy eating and accommodating specific dietary needs. Today the search for vegan and vegetarian and even gluten-free food in Playa del Carmen just got easier as Playa del Carmen's premier private chef, caterer, event planner and owner of UNO Events & Catering, Susan de Lima opened the doors of her newest venture UNO To Go!

Originally from Canada, Susan moved to Playa del Carmen in 2005 and was one of our very first friends here. She is a wonderful chef, hostess and a fountain of knowledge about tours, activities and dining in the area. She is also the Operations Director for Taste of Playa! Having experience with a wide variety ingredients and genres of cooking she has thoughtfully developed her catering menus with original recipes that reflect her own personal style of cooking with the fresh flavors of Mexico. We have had the pleasure of recommending UNO Events & Catering and her services to our friends and clients for years and we are super excited about this new development in her business plan.

Getting started, the menu will reflect the menu and the ingredients she is using for her current catering clients and as such, the menu will change daily. In keeping with Susan's food philosophy, the food will be fresh and healthy and appropriate for either lunch or dinner, served hot or cold. Her goal is to provide a variety of menu options that are suitable for vegetarian, vegan and gluten-free diets. Of course, there will be dishes for meat eaters as well. Also on hand will be a selection of healthy dips, sauces, dressings, marinades, sweets and even gourmet dog treats, all made from Susan's favorite recipes.

In the near future, Susan plans to collaborate with a certified nutritionist to provide comprehensive menu planning and meals tailored for people with special dietary needs and/or restrictions. Over the years many of Susan's catering clients have made special requests to accommodate certain dietary needs and there are certainly many people now living in the region who struggle with food allergies and sensitivities that can be very challenging to manage while working within the traditional Mexican diet. A nutritionist can provide a complete nutritional analysis, create a menu plan with meals that Susan can execute in her UNO To Go kitchen on a daily basis or as needed. This is going to become an amazing resource for people living in Playa del Carmen who are diabetic or hypoglycemic, those with food allergies or gluten sensitivities, people looking for a weight loss/maintenance plan or those who require meals to support an established weight loss plan like WeightWatchers. Rob and I are maintaining a vegetarian diet which is a real struggle sometimes because we are so busy. Menu planning and shopping for a vegetarian family is challenging and time consuming and I am really looking forward to adding Susan's healthy vegetarian and vegan meals to our repertoire.

Today, the shop opened its doors for the first time and of course, I was there along with many of Susan's friends and fellow foodies to support her and test out the very first menu. There was roasted red pepper feta dip and white bean dip, served with wholegrain bread, a fresh green salad with jamaica vinaigrette, soba noodles with mixed vegetables in a hoisin sauce and grilled chicken breasts. For dessert, white chocolate raspberry brownies! I brought enough home for dinner for the 4 of us and everything was a huge hit! Even my youngest, who is a picky eater, cleaned his plate! Hurrah!

What kinds of cuisine can you expect to find at UNO To Go? Asian, Mexican, Indian, Italian, Caribbean, Vegetarian, Vegan and meals to accommodate special dietary needs.

When will UNO To Go be open? Monday - Saturday from 1pm - 5pm. Following the current food truck friend, a certain amount of meals will be created every day. When they're gone, they're gone so don't wait until the last minute if you are hoping to grab dinner to go!

Where is UNO To Go located? The new shop is located on 5th Avenue and 48th street. A word to the wise: Drivers may no longer turn north onto 5th Avenue from CTM. You must head north on 10th and swing back down to 5th at Calle 50. There is plenty of on-street parking near the new store.

How will you find out what is on the UNO To GO daily menu? The daily menu will be announced via email and various social media channels, so be sure to follow UNO To Go on Facebook!

If you would like to make a special menu request or would like to inquire about chef/catering services, call Susan at 984 129 8902 or shoot her an email at susan@unoevents.com.

OH! Food Workshop - Sustainability you can eat!

Rob Kinnon — Mon, 24 Sep 2012 11:34:00 GMT

Sustainability. Carbon Footprint. Environmental Impact. In 2012, these terms are now a part of our everyday vernacular. Regardless of your stance on global warming, I think we all can agree that each one of us needs to do our best to minimize the negative impact increased travel might bring to the more delicate corners of the globe we explore. In keeping with this sentiment, over the past decade, "Eco-tourism" has exploded into what is now the fastest growing segment in the travel industry with no signs of abating. One can now easily plan a whole vacation geared toward conservation and preservation!

The idea for the OH! Food Workshop came about as a result of a late dinner on the shores of the Caribbean where a chef and a developer shared their ideas about sustainable tourism and decided to develop a workshop that would share their knowledge and passion about alternative lifestyles. Hartwood Restaurant Chef/Owner Eric Werner and Casa de las Olas Co-Owner Jimmy Greenfield have built businesses in Tulum that resonate with their core beliefs on sustainability. Both businesses support the environment, the local people, their economy and their culture.

Casa de las Olas provides simply elegant eco-friendly accommodations on the beach in Tulum, Mexico, a growing Mayan community located a short distance from the Cancun International Airport where the jungle and Caribbean Ocean meet. The property is 100% solar powered and makes use of geo-thermal cooling and rainwater catch systems. Grey water is re-purposed to maintain the indigenous plants that make up the landscaping and a composting station is in constant use processing organic waste materials into nutrient rich soil.

The founders of Hartwood Restaurant bring their core beliefs about sustainability straight to the table. Hartwood is a "Farm to Chef" restaurant that is 100% solar powered. Chef Werner sources the finest local ingredients in his culinary creations and chooses to prepare all meals by hand, without the use of any electrical appliances. "Farm to Chef "cooking is back to basics and showcases the rich complex flavors drawn out by slow roasting and open fire cooking. OH! Food Workshop will show participants how to successfully combine sustainable cooking methods with eco-friendly development and building practices in this unique tropical retreat.

This, the first OH! Food Workshop, will be held from November 30 - December 5, 2012. The event will be hosted by Werner and Greenfield and Ricardo Garcia Gaxiola, accomplished sommelier and owner of Off the Vine in Playa del Carmen, three men that will keep you learning and keep you laughing for 5 straight days! This will be an intimate travel experience that includes Tulum beachfront accommodations, cooking classes, a welcome evening, and a dinner party to celebrate the week on the shores of the Caribbean. To top it off, the final evening will feature event sommelier, Ricardo Garcia, hosting a special dinner where guests will learn more about the culture of Mexico through its world renowned wines and tequilas.

Come to the shores of the Mexican Caribbean November 30th - December 5th and learn how you can develop a healthy sustainable lifestyle with out compromising taste, luxury, decadence or beliefs. You can have it all and feel good about it!

Space is limited so email info@casadelasolas.com to reserve your spot and to inquire about room availability and pricing.

Learn the Art of Mixology at Viceroy Riviera Maya

Rob Kinnon — Thu, 05 Jul 2012 17:58:00 GMT

Learn how to mix Mojitos, Margaritas and other popular cocktails the way expert bartenders do by immersing yourself in the art of mixology with a unique hands-on program introduced at the Viceroy Riviera Maya. Artisanal Cocktail Coaching teaches professional mixology skills and insights that can easily be applied at home - and incorporates actually working at the resort's Coral Bar to hone your newly acquired knowledge.

"More than a class, Artisanal Cocktail Coaching is an experience where our guests learn mixology from the bottom of the glass up," explained General Manager Pedro Lara. "The full scope of mixology is covered, including understanding the unique characteristic of each ingredient, rules and techniques of blending, putting the perfect final touches on a cocktail, and practical application by working at our Coral Bar as part of the mixology team."

Guests not only learn to make a variety of different drinks like a professional bartender, but also sophisticated specialty cocktails that have been created by the master mixologists at the Viceroy Riviera Maya. These include Mojitos in fruit flavors, including Very Berry and Citric; Popsicle Margaritas, in such flavors as Ginger, Pineapple and Cilantro, and Watermelon Smash, garnished with a popsicle of a complementing flavor; Micheladas, prepared cocktails that are similar to a Bloody Mary; and Carafe sparkling drinks in unique flavors such as Julep (with aged rum, gin, sour orange and mint leaf) and Mango Basil (with rum, prosecco, mango nectar, sour orange and basil leaf). See the attached Viceroy Riviera Maya Cocktail Menu.

Artisanal Cocktail Coaching is available for one guest, a couple, or a group of up to four guests. Rather than held at a set time, it may be arranged at a time convenient for the guests. It is conducted by the Artisan Mixologist Master at the Coral Bar. The cost is $85 per guest and includes all the alcohol, mixers and other ingredients. The training is approximately 1 ½ hours, followed by about 1 ½ hours of working at the bar. In recognition of their new skills and understanding of mixology, guests receive a diploma certifying them as an ‘Artisan Cocktailier.'

"By transcending the traditional class concept with a fully immersive, hands-on experience, guests are instilled with the ability and confidence to dazzle their friends back home with the most professional cocktails," added Mr. Lara.

The Viceroy Riviera Maya is a serene hideaway of sugary-white sands lapped by the warm Caribbean and a jungle ambiance of ferns, palms and guava trees. The resort merges every luxury amenity with dramatic sea and jungle, bringing together the best of the destination. All 41 villas feature a private patio and plunge pool, outdoor shower, and a high-ceiling, thatched-palapa roof that resonates with the jungle environment. Guests enjoy fine dining on the sea-view loft of La Marea, Mexican-Mediterranean fare at beachside Coral Grill, a Maya-inspired spa, and state-of-the-art workout equipment in the fitness center. The resort has its own pier where guests can sunbathe, enjoy massages, savor romantic dinners, and may be conveniently picked up by boat for snorkeling, diving and other excursions. The six-acre resort is on the Caribbean coast of Mexico's Yucatan Peninsula 40 miles south of Cancun International Airport, and three miles north of popular Playa del Carmen, known for its beach scene, restaurants, boutiques and nightlife. For more information and reservations, contact Viceroy Riviera Maya at 866-332-1672 or reservations@viceroyrivieramaya.com.

Playa Kids Learn Side by Side with Master Chefs!

Rob Kinnon — Tue, 05 Jun 2012 13:58:00 GMT

"Los niños exploran la gastronomía a través de sus sentidos"
~Children explore gastronomy through their senses~

One of my biggest frustrations when we first moved to the Riviera Maya was the lack of activities for children. Besides going to the beach or visiting a local cenote, there was just not much out there for kids to do on the weekends or after school. Organized educational kids activities in Playa del Carmen were practically unheard of. Over the past eight years, a lot has changed! Many new schools have opened and the extracurricular options for children living on the Riviera Maya are many and varied. There are so many great sports, arts and other recreational programs available for local kids that is difficult for a parent to decide which to choose!

One annual program I have always wanted to get my kids involved with is "Aprendiendo con el Chef". For the 5th year in a row, Vatel Club de Mexico and Flora, Fauna y Cultura Mexico have joined together to present "Aprendiendo con el Chef", a wonderful culinary event for children ages 5 to 12. This is the second year that this event has been held at Parque la Ceiba in the heart of Playa del Carmen. All the funds raised by this event go toward maintaining the park and its facilities and creating even more great programs for local kids. This master cooking class for children is actually one of their oldest running programs and was started before the park itself was inaugurated! This year, I was able to reserve a place for both Cat and Cole to attend!

Throughout the morning, working side by side with distinguished Chefs from Cancun and the Riviera Maya's finest restaurants, resorts and culinary organizations, the children learned to identify the five "tastes" - sweet, salty, bitter, sour and umami - and develop new cooking skills. Clad in authentic white chef's coats and hats, the children learned to make cookie dough from scratch, build their own pizzas and even decorate their own petite cake! At the end of the day, each of the Chefs, big and small, were presented with official certificates of completion and their delicious creations to bring home!

Some of the amazing and talented Chefs who participated in this year's "Aprendiendo con el Chef" are:

Chef Alex Alcántara - Bluebay Esmerald & Bluebay Diamond
Chef Danton Valle - Fairmont
Chef Jorge Hidalgo - Omni Cancún
Chef Dennis Radoux - SIlversands
Chef Jose Mena - Secrets Maroma
Chef Hector Rosales - Sea Adventure
Chef Hector Escobedo - Banquetes Chef Escobedo, ACRIM
Chef Eric de Maeyer - Live Aqua Cancun
Chef Abel Navarro - Coral Beach
Chef Pepe Barrientos - Wicky´s Playa del Carmen
Chef Jorge Cordova - Occidental
Martin Vazquez - Live Aqua Cancún
Alfredo Santamaria - Live Aqua Cancún
Leo Zurita - Omni Cancun
Ana Manrique - NTD Ingredientes

A special thanks to Gina Taboada, Lei de Landero, Grisel Alcantara, Hector Escobedo and all the Chefs and event organizers who participate in this class year after year. Through programs like this, Parque la Ceiba and Flora, Fauna y Cultura Mexico are working towards environmental and cultural education for children and hope to encourage the greater Riviera Maya community to respect and protect the delicate natural resources of our region.

Good Eats at Home: Pizzettas Enfrijoladas

Rob Kinnon — Tue, 03 Apr 2012 00:29:00 GMT

As many of our loyal "Life's a Beach" readers will know (because they also follow me on Facebook) Rob and I are in a "crazy vegetarian phase". We have eaten no beef, chicken or pork since New Years. The good news is, we have never looked or felt better. We have had no trouble at all finding great vegetarian dining-out options and, as you all know, good grains, fruits and veggies are practically free here in Mexico. The bad news is, it's a lot more work for me to put together tasty interesting meat-free meals night after night when we dine at home....which is most of the time. The challenge is not coming up with meatless meals. The challenge is coming up with meatless meals that are healthy and packed with important nutrients. Pasta and pizza are good for a night or two a week but I'm really trying to manage our intake of refined carbs and be more creative with the limited time I have.

One thing I always keep in the house is a bean dip of some kind. On Mondays, I whip up a big batch of hummus or black bean dip to keep in the fridge for snacks. Tonight, the black bean dip doubles as the sauce for a dish I'm going to call Pizzettas Enfrijoladas. They are super easy to make and can make use of whatever combination of veggies you like which is perfect for the kids. Rob likes his with the cheese and corn hot and the rest of the toppings raw. I pile everything on at once and shred a bit of spicy arugula on top when it comes out of the oven. These are also great to bring to parties as an hors d'oeuvre. Here's how we made ours last night.

Pizzettas Enfrijoladas

Flour Tortillas
Simple Black Bean Dip (recipe below)
Shredded Manchego Cheese - (or any kind you like)
Frozen Corn - thawed
Red Onion - thinly sliced
Zucchini - thinly sliced
Red Bell Pepper - thinly sliced
Scallions - thinly sliced
Arugula - torn

Simple Black Bean Dip

3 cups Black Beans - cooked
1 small can Salsa Casera
1 tsp. Cumin

Combine all in a Cuisinart or blender and process until smooth. In a sealed container, this will keep nicely in the fridge for a week and can easily be jazzed up with whatever you like.

For the Pizzettas: Turn on your broiler. Spread a generous layer of black bean dip on a tortilla. Top with a second tortilla. Distribute cheese on top of the second tortilla. Top with frozen corn and whatever veggies appeal to you. Arrange Pizzettas on a cookie sheet and broil for 5 minutes until the cheese is bubbly and the edges of the tortillas are starting to crisp. Transfer to a cutting board, allow to cool slightly and cut into quarters. Allow at least 2 full Pizzettas per person. Serve with a nice green salad.

Big News in Little Puerto Morelos!!

Rob Kinnon — Tue, 27 Mar 2012 01:14:00 GMT

On March 20th, 2012, the International Association of Culinary Professionals (IACP) announced the finalists for their 2012 Awards of Excellence. Our own Catriona Brown, owner/proprietor of The Little Mexican Cooking School in Puerto Morelos, was notified that she is one of just three finalists in the Entrepreneur or Business Person of the Year category.

The International Association of Culinary Professionals (IACP) is a worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community. With nearly 3,000 members from more than 32 countries, this organization of creative and talented professionals is engaged in and committed to excellence in the food industry. The winner will be announced in a ceremony capping its 34th annual IACP Conference on Monday, April 2, 2012 at the New York Times Center in Manhattan.

"This is a huge compliment from my industry peers and I am stunned and delighted." said Brown, "We have all worked hard to create a wonderful experience in the understanding of Mexican food and culture and are proud to have sent nearly 2000 students home with knowledge of real Mexican food and a deeper understanding of this country." She is also cognizant of the impact overseas. "Our students go home and have parties and dinners and spread their knowledge of Mexican food and culture that they have gained from the school - thereby creating ripples that go far and wide. I intend to keep expanding the school further promote the wonderful cuisine of this fascinating country".

Chef Pablo Espinosa, Head Chef at the school, remarked "It is fun to change people's perspectives of what they believe Mexican food is."

For more information about The Little Mexican Cooking School and its offerings contact:

Catriona Brown
52 998 251 8060
52 998 159 8890
US 512 410 8146
cat@puertomorelosliving.com
http://www.thelittlemexicancookingschool.com

The Little Mexican Cooking School Grows at New Location

Rob Kinnon — Tue, 08 Nov 2011 03:53:00 GMT

The Little Mexican Cooking School in Puerto Morelos, voted TripAdvisor best attraction in the Yucatan Peninsula, has relocated to a larger, more interactive space this month for the first time since its opening in 2009.

Instructing Chef Pablo Espinosa taught the first class in the new location October 18, introducing a new format that offers a fully hands-on experience. Departing from the original, demonstration-heavy curriculum, students are now invited to create the dishes they learn about from scratch. Classes continue to feature an in-depth survey of the history and culture of Mexican cuisine and its classic ingredients.

The new season brings a complete set of fresh menus, including items like Pescado a la Talla, avocado gazpacho, pork ribs in Adobo sauce and Salsa Borracha. The kitchen classroom features personal and group work stations and observation mirrors for demonstration, allowing students to choose their level of interactivity.

The school’s new home at Casa Caribe Seaside Retreat, a newly-opened bed-and-breakfast located on the main avenue, brings students closer to the ocean and town square and offers on-site accommodation, which includes breakfast service designed by Espinosa.

The new campus also offers wireless Internet and includes an expanded selection of items used during class in The Little Mexican Kitchen Shop, where students and guests can purchase local ingredients, cookware, artisanal gifts and The Little Mexican Cooking School Cookbook (3rd edition).

Classes are offered regularly each week; contact for upcoming availability. Small groups, special events and private classes can be accommodated upon request. The Little Mexican Cooking School and Puerto Morelos are located in Riviera Maya approximately 20 miles south of the Cancun airport.

For school and booking information, visit www.thelittlemexicancookingschool.com or contact owner Catriona Brown, (998)159-8890; US (512) 410-8146; cat@puertomorelosliving.com.

A New Cooking School in Playa del Carmen

Rob Kinnon — Fri, 14 Oct 2011 16:37:00 GMT

The list of reasons to visit the Riviera Maya just keeps getting longer and longer! Co.Cos Cocina Cosmopolita Cooking School has made a huge splash in Playa del Carmen, getting rave reviews from local residents and visitors alike! After hearing from friends and fellow foodies that a new cooking school was opening up in Playa, I knew I would have to try it out.

Co.Cos' owner/founder Coty Villarreal is an accomplished Chef and student of the world. After traveling extensively though Europe and Asia, including an extended stay in Thailand, she brought her collected knowledge back to her home country, Mexico, armed with a passion to share her experiences with like-minded home cooks. It is this passion and Coty's effervescent personality that is the heart and soul of Co.Co's Cocina Cosmopolita and what makes the learning experience unique.

This is actually my third visit to Coty's cooking school. My first class was in July, a birthday present to myself, and a wonderful evening spent with good friends learning about new cuisines! In August, Women with Wine brought me back to Co.Cos for cocktails and a dizzying array of tapas. Coty was a delightful and gracious host, eager to meet new friends and show off her fantastic facilities and the scope of her catering menu. It was the perfect setting for this monthly gathering and one I hope the event organizers will choose again! (Hint, hint.) When the invitation came up to join some friends for another evening at Co.Cos, of course I jumped at the chance.

The menu we were to prepare this evening was inspired by Asian/Thai cuisine, a favorite of Coty who spent years traveling through Thailand and south east Asia, falling in love with the culture as well as the cuisine.

Starting from back to front, in groups of four, we prepared the mix for the orange-ginger sorbet, a simple process of bringing water, orange juice, sugar and grated fresh ginger to a boil and allowing it to reduce just a bit. This syrup was then strained and put aside to cool to room temp. before going into the ice cream maker.

For the remaining courses, we would work in pairs. My partner (the only boy in the group thank-you-very-much) was Stefan, an experienced cook from Frankfurt Germany here in Playa to study Spanish at one of our many local Spanish Language Schools. He was more than happy to take the lead while I snapped pictures and documented our evening.

Our next dish, a salad of warm asparagus and tempura tofu over spinach with a sweet and sour Thai dressing, raised a few eyebrows around the table. It seems tofu is not exactly at the top of everyone's weekly menu!

I myself quite like tofu. I am alone in that regard in our household as Rob won't touch the stuff and the kids give it the stink eye unless it's swimming in a bowl of miso soup. While tofu is a staple in many Asian cuisines, it seems to have a limited audience in Mexico. You would be hard pressed to find tofu tacos or empanadas offered at your neighborhood food carts. We were all looking forward to seeing what application might make this nutritious yet intimidating ingredient a viable part of our diets. Divided up into pairs, we carefully measured our ingredients for the dressing and cubed our tofu.

To expedite the process a bit, our tempura batter was prepared for us by the handsome and able-bodied Chef Nacho. We all took turns coming in for a close look.....at the batter. ;-)

Despite the escalating wine consumption, everyone managed to coat and deep fry their tofu without incident.

Finally we were able to assemble our creations and enjoy the fruits of our labors at a long dinner table set up on the open air patio. The salad was bright and bold, a combination of ingredients and flavors I would have never thought to put together on my own! I can't guarantee that I will reach for tofu the next time I make this but battered and deep fried and covered with our Thai chile dressing it certainly was delicious. I can see this salad as the platform for grilled prawns or pan seared sea scallops coming out of my kitchen very soon!

For our main course, we were to prepare chicken and shrimp stir-fried with chili, basil and garlic and served with delicate jasmine rice. Using Coty's personal collection of exotic mortar and pestles, gathered during her trips far and wide, we ground the ingredients for the "marinade". With a little elbow grease, garlic, cilantro, chile serrano and ginger all melded together for a spicy fragrant base for our dish.

After mixing up a traditional Asian sauce, each pair stir-fried the chicken hot and fast, followed by the tender shrimp. The sauce, a combination of imported fish and oyster sauces, sugar and black pepper, was thickened with a bit of corn starch, added to the hot wok and allowed to reduce and intensify in flavor. I must confess, my rice cooking skills are below par, a fact only more strongly reinforced when I tasted the light, fluffy, toothsome rice that Coty effortlessly prepared to support our stir fry creations.

The result was sublime. As I looked around at all the smiling faces and the table stacked with plates nearly licked clean, I could see that dinner had been a success! Our orange-ginger syrup had been loaded into the ice cream maker while we ate and was now beginning to solidify into a soft sorbet. The aroma of fresh ginger cleared our senses knocking us out of our wine-induced haze as we savored the last course of the evening.

While Coty and her Chefs do add support to the class, taking a few of components into their own hands, the participants are definitely getting a hand-on experience. As with any class or workshop, each participant will come away with something different. Experienced home cooks will enjoy this class just as much as those who can't tell a cuisinarte from a cutting board. No skills are required to join one of the groups, just an interest in new cultures, new cuisines and new flavors!

Co.Cos Cocina Cosmopolita offers a variety of courses in a variety of cuisines. Coty herself leads classes in Asian, Thai and Mediterranean cuisines. Chef Nacho takes the helm, introducing students to the ingredients and techniques used in traditional and contemporary Mexican dishes. Chef Hector, rounds out the Co.Cos' offerings with his expertise in French/European cooking and its particular preparations and techniques.

The classes can be conducted in English and Spanish to accommodate both locals and visitors to the area. The class size is limited to 10 students assuring that the Chef/Instructor can give the personalized attention required for a successful learning experience. Daily and monthly courses are available as well an intensive course for cooks who want to take their skills and knowledge to a higher level. Cooking classes for children have recently been added to the schedule and there is a cocktail and tapas class on Fridays for those of us who like to keep our drinking skills sharp! Discounts apply when you bring a friend!

Co.Cos Cooking School is located in the Aldea Thai complex on Calle Cozumel. For more information about cooking classes, Private Chef or in house catering services, contact Coty at info@cookInplaya.com or call (52) 984-803-0743. You can also get updates and find special offers on Co.Cos Facebook page. No matter what class you try you are sure to come away will new skills and new friends.

Don't forget to let Coty know you saw Co.Cos Cocina Cosmopolita on "Life's a Beach"!!