Life's a Beach | Expat Life in Playa del Carmen : Restaurants/Bars, Puerto Morelos

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.

Wordless Wednesday - Mariscos

Rob Kinnon — Wed, 06 Mar 2013 11:03:00 GMT

Taste the Wines of Chile in Puerto Morelos

Rob Kinnon — Fri, 09 Mar 2012 18:11:00 GMT

Tonight in Puerto Morelos, Casa Caribe and Tulipanes will present their last wine tasting event for the season featuring a selection of Chilean wines. The Vines will once again be providing us the opportunity of tasting a selection of wines from Quintay of the Maipo Valley Chile where the renowned Casablanca and Leyda sub-growing regions are situated. Guests will be tasting a nice selection of their wines including their Carmenere - Chile’s own signature grape.

This red varietal disappeared from European vineyards in the mid-19th century and reappeared among Chile’s Merlot vines a hundred years later. Today over 8800 hectares of Carmenere are planted in vineyards all across Chile. The deepest, darkest, purplest of all red grapes. Enjoy it with red meats and corn-based dishes, such as Chile’s favorite pastel de choclo (corn and meat pie), or take advantage of its natural fruity-spiciness and serve it up with Indian curry or a Mexican mole.

Chef Pablo Espinosa from The Little Mexican Cooking School will be serving appetizers: brown mushrooms with stewed tomatoes, olives and cloves and a cilantro chimmichurri; tuna tartare with avocado salad and chipotle dressing and sea scallops with corn cream sauce and green bell peppers.

Please call for reservations at 998 251-8060 or cat@puertomorelosliving.com.

Chef John Gray Launches New Menu Concept

Rob Kinnon — Wed, 11 May 2011 03:17:00 GMT

The John Gray Restaurant Group is pleased to announce the introduction of a new menu concept in both of its Riviera Maya restaurant locations. Beginning in May, John Gray’s Kitchen in Puerto Morelos and John Gray’s Place in Playa del Carmen will introduce a fixed price menu. Guests will be able to choose from a selection of Chef Gray’s popular signature dishes as well as new culinary creations. The menus will change weekly and will feature seasonal produce, locally caught seafood and of, course, the creativity of Chef Gray and his enthusiastic staff. Lunch, served with a soda, iced tea or beer will be $100 pesos per person. An elegant dinner, with a choice of appetizer and entrée is set at $200 pesos.

Fans of John Gray will be pleased to know the tireless Chef will be personally heading up not only the menu creation but also its execution in both locations nightly. “Historically, the “Kitchen” in Puerto Morelos has attracted an early dining crowd. I can be there for prep and service and still have time to chat with the guests before heading south.” Gray explained “The dinner crowd in Playa tends to turn up later and stay later. It’s really the best of both worlds for me.”

The new fixed price menus were initiated this week and the response has been overwhelmingly positive from regular diners and newcomers alike. Devotees were pleased to find old favorites such as the pate, fresh fish with mango salsa and the Roquefort encrusted pork tenderloin sharing the menu with new items such as truffled deviled eggs and charred tuna served in a lettuce taco. The duck, a mainstay on Gray’s menus, has received a makeover, being roasted whole and served atop smashed sweet potatoes and wilted watercress. “I’m looking forward to mixing things up a bit.” said Gray with a boyish smile “I want people to be surprised every week!”

Special Tasting Menu Features the New Flavors of Chef John Gray!

Rob Kinnon — Mon, 13 Sep 2010 20:10:00 GMT

Last weekend, Rob and I were invited to a special evening hosted by Chef and friend, John Gray, at his flagship restaurant in Puerto Morelos. A "degustacion" menu had been planned and we were to be amongst the first to try some of his newest culinary creations. We arrived in time for the 7pm seating and quickly realized we would essentially have the restaurant to ourselves. September is notoriously slow on the Riviera Maya and we would be joined throughout the course of the evening by only a dozen or so fellow diners. We decided to sit front and center at the bar where we could easily see into the kitchen which was abuzz with activity. We were presented with the plan for the evening, a series of courses scrawled in black marker on a sheet of plain white printer paper. We were immediately intrigued. The culinary journey that followed would amuse and sometimes confuse our senses and, in the end, leave us well satisfied but wanting more!

Dirty Martinis to start the evening off right! General Manager Robb Hiner makes some of the best!

To wake up our palates, delicate lettuce tacos with Executive Chef Karl's lightly smoked Grouper

Delicate sweet potato bisque with a touch of mezcal and crowned with a grilled shrimp

Spinach and mushrooms tossed with raspberry vinaigrette and drizzled with truffle oil. I'm such a sucker for truffle oil.

Seared sea scallop atop cilantro risotto with smoked tomatoes. The smoked tomatoes alone will change your world!

Sticky sweet BBQ duck legs

Lamb lasagna served au jus - inventive and amazing!

Creme brulee a la John Gray

Chocolate mouse with baked figs and mascarpone ice cream

Finished off with a sweet late harvest Riesling

Chef Gray gathers feedback from happy diners and friends.

Me with Mitch and Sev.

The tasting menu was remarkable and Robb did a nice job helping to pair some excellent wines from the list to go with each course. Rumor has it, this may become a monthly event. At just 300 pesos per person, not including the cost of wine, you can't afford to miss out on this opportunity to tag a long as Chef Gray experiments with new ingredients and combinations of flavors. To get on the mailing list for upcoming events email karenaeb[at]hotmail[dot]com for more information and reservations. You can be sure you will see us there again!

New Degustation Menu to Preview at John Gray's Kitchen - Puerto Morelos

Rob Kinnon — Thu, 09 Sep 2010 18:49:00 GMT

The Riviera Maya's own celebrity Chef, John Gray has cooked up a truly unique and enticing "degustacion" menu for the patrons of his first and signature restaurant, John Gray’s Kitchen in Puerto Morelos. This Saturday, September 11, diners will find Chef Gray and his team in the Kitchen cooking up an array of creative dishes, made with the freshest local ingredients.

“The Special Menu is really part of my overall creative process - it allows me to experiment with the new and dynamic flavors that I am continually discovering.” He continues, “On Saturday night, I am giving myself complete culinary freedom and allowing myself to be inspired by my daily surroundings…. It’s just exciting to be able to offers diners a surprise of my interpretations of dishes that are full of generous flavors and textures, and of course which showcase high quality, local ingredients.”

The Kitchen, which opened in 2002, has become a true culinary destination and a gem of a find in Riviera Maya. In fact, the two-story building, which is nestled in a neighborhood of purposely, modest homes and typical Mexican restaurants just blocks away from the beach, actually offers diners the opportunity to feel as if they are dining in Gray’s own home.

Gray designed the building’s interior and exterior to be reminiscent of a cozy, European bistro. As such, he offers guests an experience full of intimacy, perfected by optimal lighting; a well appointed neighborhood bar; warm color scheme; California-inspired bay windows and arched view into the open kitchen. A unique piece of art greets guests as they walk into the restaurant, a drawing of “A Melting Clock.” The design was spontaneously offered to Gray by a visiting German tattoo artist, who pronounced that the drawing should be painted on what was then a plain, gray wall – that in fact resembles a canvas.

A loyal following of celebrities, world-renowned chefs, foodies, politicians and locals alike have all become charmed by John Gray’s approach to ambience, service and classic interpretations that fuse international flavors and ingredient pairings within each selection. As Puerto Morelos has become a destination for the discerning traveler, Gray has been able to offer his clientele the highest quality cuisine, all while offering a diverse selection of wines from around the world, with his newest offering being his own – John Gray’s Private Barrel Selection 2008, El Corazon. In 2008, John Gray visited the Guadalupe Valley, Baja California, Mexico’s main wine producing region, to work in collaboration with a renowned sommelier to personally hand select outstanding vintages from the region’s most acclaimed and small production vineyards. The experience offered them the opportunity to ultimately create a lesser known, yet exceptional, Mexican wine, El Corazon.

Chef Gray's Special Degustacion Menu will preview this Saturday, September 11th at John Gray's Kitchen in Puerto Morelos. The special tasting will cost $300 pesos per person. 7pm, 9pm and 10pm seatings are available. Diners are welcome to make reservations by calling John Gray Restaurant Group (998) 883-9800.

Lunch at La Suegra de John Gray in Puerto Morelos

Rob Kinnon — Mon, 16 Aug 2010 17:11:00 GMT

When you think of The John Gray Restaurant Group do you immediately think of posh high end venues with fancy wine lists and haute cuisine? If so, you may want to pay a visit to Chef Gray's laid back, seaside eatery, La Suegra in Puerto Morelos. La Suegra (The Mother in Law) features the traditional Mexican cuisine that you expect to find on the beach in a Mexican fishing village. Fresh ceviches, cockteles and tacos are popular here, to be washed back with ice cold cervezas. Chef Gray's own mother in law, Sra. Mary Navarro, presides over the small but efficient kitchen and is always on hand to make sure guests are treated like family. The atmosphere is "muy tranquilo" and the view?

Well, take a look for yourself.

Mexican Shrimp Cocktail

Marinated pork tacos

Ceviche de pulpo (octopus)

La Suegra de John Gray located on the beach, just north of the square and is open Tuesday through Sunday from noon to 8 p.m. Credit cards are not accepted. For more information, phone 52-998-871-0774.

New Cooking School Opens in Puerto Morelos

Rob Kinnon — Wed, 25 Nov 2009 00:17:00 GMT

The Little Mexican Cooking School officially hangs out its shingle on December 8th and will continue with what they call ‘cooking class adventures’ every Tuesday and Thursday until the end of April.

The school was born as a result of the passions of Australian, Catriona Brown and Canadian, Patti Murphy, both ‘foodies’ and world travelers. The classes are 6 hours per day and involve a introduction to all the ingredients of our famous Mexican palette. School and guest chefs will offer expert advice on the techniques of Mexican cuisine; and participants will have the opportunity to prepare a full menu of dishes. The finale of the day promises to be a true Mexican feast. ‘Cat’ Brown is a well known business owner and Charity Leader in Puerto Morelos. She fell in love with the Yucatan while on holiday a few years ago, and decided to plant her roots here. Patti Murphy had her first career in the restaurant business and now produces FOOD TV. She has an insatiable desire to extend her knowledge of local cuisines to the rest of the world. Their idea is to create fabulous day long food adventures for tourists at resorts in Cancun and Playa del Carmen. Brown claims that the school also will entice the growing community of expats in the area.

There are three main reasons why people will enjoy these cooking classes according to the dynamic duo heading the school. The School chef is Mexican, Claudia Ramos Cellis who was trained in several Mexican Universities with graduate training at NYC’s Culinary Institute of America and who speaks 4 languages. Claudia brings to the table a vast knowledge of all regions of Mexican cuisine, and her portfolio of world classics. Brown and Murphy are offering a special “Chef Week” once a month when one of a several International Celebrity Chefs will take over the spatula. They also promise a rotating menu each week during the month to whet everyone’s appetite. Billed as an Authentic Food Adventure for Curious Travelers The Little Mexican Cooking School looks like a sure bet for fun, excitement and taste. Visit their website at www.thelittlemexicancookingschool.com for booking information.

Sunday BBQ at La Suegra de John Gray in Puerto Morelos

Rob Kinnon — Tue, 16 Jun 2009 05:24:00 GMT

For the past few months we have been hearing some good things about the new Sunday family BBQ at John Gray's place on the beach in Puerto Morelos. So, last Sunday we broke from our traditional Sunday Funday in Playacar Phase 1 and made the drive north to check it out. In striking contrast to John's other culinary venues, La Suegra (which literally translates to the mother-in-law) de John Gray is a cozy, no-frills beach restaurant located just north of the town center, an easy walk from the zocalo by way of the beach or along the narrow streets of this still sleepy fishing village. This being our fist visit to La Suegra, we managed to walk right by the front door, completely unaware that the entrance is straight through the middle of the busy kitchen! The staff directed us inside where we were greeted by John's lovely wife Nora who was putting the finishing touches on a cake to celebrate their anniversary. Her mother, for whom the restaurant is named, was behind the line, head down, buried in work preparing the food for today's guests. The party was just getting started as we settled in to a table on the beach, kicked our shoes off and buried our feet deep in the sand.

The beach in "downtown" Puerto Morelos.

La Suegra de John Gray.

I had been given a "heads up" by John Gray's PR director, Karena Black, that the film crew from TV Azteca would be filming John and his family for several segments airing later this week. John has recently been chosen as one of the participants in the 2010 South Beach Food and Wine Festival and this recognition served as a perfect excuse to get in some valuable TV face time. We were just there to watch the action unfold and enjoy the BBQ!

John quickly dispatches a barracuda he caught just moments before!

Discussing the finer points of better BBQ over the enormous grill that he and Executive Chef Karl made themselves.

Fresh grilled snapper!

Lining up the final shot.

The kids played soccer on the beach as Rob and I tucked into the food. Pork and beef ribs, grilled chicken, spicy chorizo and shrimps were served up hot off the grill accompanied by baked beans, grilled onions and corn, creamy coleslaw and potato salad, everything you need for a BBQ feast, the homemade sauce for the ribs is worth the price of admission, a perfect balance of sweet and tangy.

At $175 pesos for unlimited servings (children pay by their weight!) it's not the least expensive of the recent all-you-can-eat BBQ offerings but the quality of the food well outweighs the difference in price. You can be sure our family will be back for more sun and fun at La Suegra.

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