Life's a Beach | Expat Life in Playa del Carmen : Wine, Travel

2013 Cancun-Riviera Maya Wine & Food Festival Scheduled for March 14 - 17

Rob Kinnon — Tue, 24 Jul 2012 19:42:00 GMT

El Dorado Spa Resorts & Hotels, an all-inclusive beachfront resort company in the Riviera Maya, Mexico, announced Wednesday that it has been selected as official host hotel of the Cancun-Riviera Maya Wine & Food Festival (CRMWFF). Recognized by the CRMWFF for its culinary commitment, El Dorado Royale will host celebrity chefs, notables and VIPs as well as the celebrity chef cooking demonstrations and a series of wine tastings during the event, taking place March 14 - 17, 2013.

“We are thrilled to name El Dorado Royale host hotel of next year’s Cancun-Riviera Maya Wine & Food Festival,” said David Amar, founder of the Cancun-Riviera Maya Wine & Food Festival, in a written release. “The resort, which affords guests the best in food and service as a part of its Gourmet Inclusive vacations, aligns perfectly with our commitment to provide an unforgettable gastronomic experience. Not only does El Dorado Royale offer gourmet a la carte meals, premium wine selections, sommeliers at every restaurant, chef’s tables and 24-hour service, it is also home to the destination’s largest Greenhouse, a 100,000 square-foot facility that impresses locals, discerning gourmands and world-class chefs alike.”

The 2013 Cancun-Riviera Maya Wine & Food Festival will build off last year’s wonderfully successful fete, which showcased 30 of the best chefs in the Americas and attracted more than 3,000 guests. As a part of the 2012 event, Azul Sensatori Hotel – a sister property of El Dorado Royale – hosted VIPs and top sponsors at Le Chique for a one-of-a-kind 12-course “Author’s Dinner.” Created by chef Jonatan Gomez Luna, one of Ferran Adrià’s disciples who develops his own creative cuisine using local ingredients, the “Author’s Dinner” beautifully exemplifies the elevated experience offered with any Gourmet Inclusive vacation.

Visit www.karismahotels.com for more information about the event and the venue.
Source: http://www.travelagentcentral.com/

Luxury in the Jungle at The Tides Riviera Maya

Rob Kinnon — Fri, 09 Dec 2011 00:49:00 GMT

"It's really unique," she gushed on the phone a few weeks ago, "you will love it!"

I cringed.

"Unique." If I had a dollar for every time a friend described a resort, a restaurant, a menu as "unique" ...well, let's just say I would be a wealthy woman. Of course it's "unique", I thought. No resort, restaurant or menu concept is exactly like any other. What she was trying to express to me was that this place was special, somehow better than anything we had seen before. Rob and I were planning to celebrate our seven year "Mexi-versary" and struggling to find just the right place to spend a special evening, just the two of us. We wanted to try something new and fabulous and after living on the Riviera Maya for seven years, that has become a tall order for us to fill. My friend was eager to recommend her new favorite dining experience at a newly renovated resort close to Playa del Carmen, so we followed her lead and reserved our spot for the special Chef's Table Dining Experience at The Tides Riviera Maya.

While investigating real estate in Xcalacoco, Rob and I came upon this property a few years back, before Viceroy Hotel Group took over operations. At that time, it was a small exclusive eco-resort called Ikal del Mar. It was quaint and rustic and set a beautiful stretch of beach on the Mexican Caribbean just north of Playa del Carmen. We were both curious to see what changes the new ownership had brought, so when we were offered a guided tour of the property, we jumped at the chance.

We arrived an hour before dinner and were greeted in the grand new foyer. We refreshed ourselves with chilled, moist face cloths and tropical welcome drinks beneath a spectacular spiral chandelier specially designed for the space. After proper introductions and a brief review of some of the improvements, both completed and still in the works, we headed down a path and disappeared into the lush green Caribbean jungle. As the sun dipped below the trees and dusk began to envelope us, we wound our way through groves of banana trees and coconut palms, across small footbridges and past waterfalls. Rounding a bend in the trail, suddenly we were met by a warm, earthy cloud of "copal", an aromatic resin burned in many traditional rites and ceremonies and a scent that is unmistakably Mayan. Before us, shrouded in the haze and clad all in white, stood a Shaman. He welcomed us and performed a customary cleansing ritual to rid us of any negative energy or malevolent spirits that may have latched onto us in the course of our day-to-day lives.

From there, we toured the Wayak Spa, a warm, serene, womb-like space where you can fully unburden yourself and leave the cares of the world behind. The candle lit whirlpool tubs were intensely inviting, the gauze draped massage room (with two tables to accommodate a romantic experience for couples) positively dream-like. In addition to traditional massage therapies, the resort also offers the use of the "temazcal", a sweat lodge used by the Maya for centuries for medicinal and spiritual healing.

One of the most interesting and unusual treatments is an open air massage done with warm organic honey harvested from "sting-less" Mayan bees kept right on the property. The therapeutic process culminates in a refreshing "rainstorm" shower with water drawn from the crystal clear cenotes that run beneath the jungle. If treating your skin with honey and cenote water is not luxurious enough, the resort boasts its own "soap concierge" charged with helping each guest select just the right handcrafted natural soap to use during their stay.

Continuing on our path toward the sea, we wandered down jungle paths now illuminated with candles, a blanket of stars glimmering through breaks in the canopy of trees.

Here and there, the path would split, branching off into the darkness toward the private villas that dot the property. When the renovations are complete, the resort will have 41 villas in total, each with a private patio, plunge pool and outdoor shower. Two of the newest villas will be set oceanfront and offer guests the highest level of amenities and VIP services. What struck me as we went along was the level of privacy that the layout and design of the resort afforded its guests. As we walked, there was a sense that the suites were there in the jungle surrounding us. You could see lights glowing through the dense foliage but you could not fully make out the source. Keeping in mind The Tides "Dine Anywhere, Anytime" policy, guests could spend an entire week in luxurious seclusion, never leaving the confines of the villa! This is a place where one can completely and utterly disappear.

Finally, our jungle path opened up revealing an elegant pool area. A series of lagoon-shaped infinity pools spread out toward the beach, surrounded by dining tables and loungers and lit by hanging rattan lanterns and torches. From the pool we could see the lofted dining room for La Marea, an elegant ocean-view restaurant with a "Mayaterranean" menu concept, a fusion of Mexican and Mediterranean cuisines. Below, the newly finished Library Lounge with its overstuffed armchairs and sofas was being stocked with books and wired with high speed internet, creating a warm and inviting place to sit and read and enjoy a glass of wine on the occasional rainy afternoon. The resort boutique was still in the works and craftsmen were putting the finishing touches on the new brick pizza oven at the oceanfront Coral Grill. Beyond that, the last lights of the sunset danced across the waters of the Caribbean. I couldn't have imagined a more romantic setting for our special evening.

We bid goodbye to our guide and settled in at a cozy poolside table for two with nothing, save a few palm trees, between us and the sea. All around us luminaria cast their warm glow creating islands of light in the darkness. Executive Chef Jetzabel Rojas came out to greet us personally and explain how the tasting menu would proceed. She was so gracious and enthusiastic about her cuisine; we couldn't help but be excited ourselves! The Chef's Table Experience at The Tides features seven signature dishes, each expertly paired with a premier Mexican wine. The courses are served at a relaxed pace and at no time did we feel rushed or pressured to finish off our generous servings of wine. Our bi-lingual sommelier was very knowledgeable about the wine pairings and was able to tell us about each of the producers, the growing region and the varietals. He was delighted to discover that Rob and I have attended numerous wine tastings featuring Mexican wines and could fully appreciate the quality of the wines that had been thoughtfully selected from the resort's 500 bottle wine cellar.

We began our dining experience with a selection of warm homemade rolls and a flavorful compound butter whipped with cream cheese. From there, we savored a delicate tuna tartar drizzled with olive oil made by Santa Tomas and served atop a crisp pita chip. This was paired with a bright sparkling wine from Freixenet. Braised short-rib tortellini followed in an unctuous gravy-like sauce served with Rogata Sauvignon Blanc from Baja Sur, an unusual wine that tasted more like a viogner than a traditional sauv. blanc but matched well with the tuna. Next, a fresh green salad was served with a more conventional citrusy Sauvignon Blanc from Casa Madero. A rich roasted "Indio" tomato soup was brought out, matched with Casa Madero's "V", a slightly sweet blush wine made from 100% Cabernet Sauvignon grapes left on the skin just long enough to impart a bit of color. The boquinete, pan seared and finished in the oven, came next, moist and crispy all at once, seasoned on the skin side only and served with a savory cilantro sauce and the tiniest pattypan squash I have ever seen. This too was successfully paired with the Casa Madero "V". From crispy fish, we moved on to the duck, two medallions of medium rare breast meat with perfectly rendered crispy skin served atop a delicate cauliflower puree. A dollop of warm pumpkin mousse and white corn with fresh farmers cheese were offered on the side. The wine pairing for this was the Viña Doña Dolores Crianza, a Cabernet Sauvignon from Freixenet. All the while, servers slipped quietly in and out of the darkness, adjusting table settings, decanting bottles, replacing wine glasses, serving and clearing plate after plate of the Chef Jetzabel's culinary creations. Each dish was beautifully presented and delicately seasoned with nuances demonstrating an unusual maturity from such a young Chef.

Finally, our desserts were placed before us. We were surprised to discover a soft ancho chile filled with guava paste placed on a swath of sweetened pasillo chile sauce. This was served with a scoop of house-made caramel ice cream and a generous pouring of Xtabentún, a liqueur made from honey and anise and produced exclusively in the Yucatán. The juxtaposition of sweet and spicy was heavenly, a master artist's palette of flavors and colors, the perfect end to a magnificent dining experience.

It's been quite a while since Rob and I have come across a place that we both could really rave about, a place that offers a dining experience we enjoy so thoroughly that we found ourselves eager to return to. When you find yourself torn between wanting to invite all your friends and wanting to keep it a well-guarded secret, you know you are onto something special. The food was honest and restrained and free from any gimmicks or trendy cooking trickery. The plates were well balanced, the flavors were pronounced without hitting you over the head with any one element. The service was smooth and unobtrusive and the atmosphere unsurpassed.

We plan to return to The Tides in the near future to partake in the cooking classes at the Casita Maya. For another special evening, perhaps our upcoming wedding anniversary, we will reserve the palapa on the pier for a private dining experience orchestrated by Chef Jetzabel. Maybe, one day soon, we will be able to take a break in the action and completely immerse ourselves in luxury, taking advantage of all the amenities and services that The Tides has to offer. Until then, we will happily recommend The Tides to our friends and customers, not just as a culinary destination but also as an exclusive, luxurious resort option for their next stay on the Riviera Maya.

1st Annual Cancun-Riviera Maya Wine & Food Festival Announced for March 2012

Rob Kinnon — Mon, 05 Sep 2011 12:35:00 GMT

Great news for foodies in Quintana Roo! The First Annual Cancun-Riviera Maya Wine & Food Festival has been announced for March 15-18, 2012. It's a culinary all-star line up with such notable Chefs as Jacques Pepin, Patricia Quintana, Aaron Sanchez, Ingrid Hoffman and the incomparable Ferran Adria among many others! Festival highlights will include an 8 course molecular gastronomy dinner prepared by top Mexican chefs who worked and studied under Adria's tutelage at his world famous "elBulli" in Spain paired with the finest Spanish wines selected especially for this event. This is a once in a lifetime opportunity for gourmands and oenophiles alike!

The Cancun-Riviera Maya Wine & Food Festival 2012 will hold over 30 innovative events for lovers of wine, food, music and culture in Cancun:

Celebrity Chef and Winemaker Dinners
Including two tributes dinners:
One to Mexico, designated by UNESCO as “Masterpiece of the Oral and Intangible Heritage of Humanity”
The other to world-celebrated chef Ferran Adrià

Celebrity Chef and Winemaker Yacht Cruise
Enjoy the company of celebrity chefs on a luxurious yacht cruise followed by a private beach club lunch

Exclusive 90+ Wines and Spirits Tastings
The best wines & spirits from Spain and 7 countries of the Americas

Exciting Cooking Demonstrations
Given by celebrity chefs from Canada, the USA, Mexico, Argentina, Brazil, Chile and Peru

American Express Gourmet Tasting Village
Walk through our Village and taste signature dishes from some of the best restaurant Chefs, paired with wines and spirits. Delight your palate with gourmet company products including coffees, ice creams, chocolates and more...

Closing Latin Grill Fiesta
Meet the best Argentinian & Brazilian Grill Chefs "Parrilladas" and enjoy a fiesta featuring surprise entertainment and fireworks.

Cancun After-Dark Parties
Sample the best tequilas, vodkas, martinis, tapas and sinful desserts; all while moving to the rhythms created by a top DJ, to take you late into the night.

To enhance your personal experience, we are limiting the number of participants at each event, facilitating interaction between guests and celebrity chefs.

Combine the Cancun-Riviera Maya Wine & Food Festival with a travel destination that no other festival can match: World class beaches, awesome Mayan sites, Spanish haciendas and colonial villages, magical underground pools "cenotes", snorkeling or diving at the world's second largest barrier reef, high seas fishing, ecological parks and pristine islands, fun adventure tours for all ages, an easily accessible airport, and a wide variety of hotels for all budgets.

The Festival is committed to giving back to our community. The beneficiary for year one is the Ciudad de la Alegria – The City of Joy. We will be supporting its goal to empower disadvantaged children, victims of violence & care for the elderly.

American Express Card members receive pre-sale access to all Festival tickets. Prices vary by event. Must pay with any American Express Card. Offer available by phone (Mon. Fri. 9:00 am 5:00 pm) and online anytime. Offer available - Pre-Sale for Card members: September 15th, 2011

Tickets ON SALE: October 1st, 2011. Tickets subject to availability.

Travels in the Yucatan - Parque Centenario and the Zoo

Rob Kinnon — Tue, 11 Jan 2011 21:01:00 GMT

Six years ago, the first time we visited the Merida Zoo, the kids were not much more than babies. We were in the city doing some exploring and celebrating Cole's 2nd birthday so a trip to the zoo seemed like the perfect way to spend the afternoon. It turned out to be the perfect time for both little one's to spike a fever and come down with some sort of horrible virus that landed us in our hotel room for a few days. Two words: diarrhea and tights. Not a good combination especially in a public restroom at a playground.

This visit was entirely more pleasant with two happy healthy children set loose in acres of fun! The Parque Centenario is free and open to the public 7 days a week. Within the perimeter of the park you will find a small but well kept zoo, a sizable playground, gardens and walking paths and a variety of vendors peddling everything from palomitas to pony rides. First on the list were the bumper boats, always big fun. Who doesn't like a stinky hot boat motor perched precariously between their thighs

First stop at the zoo was a walk through the aviary. I snapped the Peacock photo required for all zoo visits but was pretty uninspired by the rest of the inhabitants which amounted to a few ducks and some chachalacas. In separate enclosures there were a few birds of prey, toucans, parrots, guacamayas, oscillated turkeys and other birds indigenous to this area. I think I was pretty impressed six years ago.

We continued on to the primates and saw several species of baboons, spider monkeys, capuchins and two large, old chimpanzees. As you know, Rob is a big fan of all things monkey so we lingered for quite awhile. The two chimpanzees, an adult male and female were obviously tired after a long day of being gawked at and ready for the front gates to close on the last visitors. The female was quite agitated and, while most of us were giving the cage a wide berth, one small child was lured close to the cage by her antics. This was the moment she had been waiting for. She reached back, grabbed a large handful of poo and hurled it at the unknowing young boy. Great thunderous laughter exploded from the crowd of onlookers who had been waiting as patiently as the chimp for this grand finale. Primate 1. Fragile ego of small child 0.

The big cats were really something to see. It was just before feeding time and they were all really riled up in anticipation of their supper. I don't think I have ever seem tigers quite this animated. I took a quick video of the tigers but I'm not sure it's very good.

Feeding time!

Why so nervous?

Clever use for any old planes you might have laying about.

Less carnival attraction than vocational training methinks!

As the street lights turned on across the park, we returned to home base to wash the nature off and get spruced up for dinner. I had read a restaurant review on my favorite website for all things Merida, Yucatan Living, that had piqued my interest. Slavia, located on Paseo Montejo just across from the Monumento a la Patria, is not exactly the obvious choice for a family friendly meal but I had faith that the Kinnon kids would totally dig this place and the eclectic menu. My only concern was whether the staff at Slavia would welcome our motley crew. Rob didn't have any long pants, strongly recommended in the dining rooms of Merida's more formal dining rooms and the kids certainly didn't look like the typical young chic professional crowd that flocks to Slavia's funky restaurant and lounge on any given evening. Turns out my worries were for naught. The smartly dressed maitre d' greeted us warmly, welcomed us inside and settled us in to a cozy table in the front room.

This dinner falling squarely in the "special occasion" category, I requested the wine list We were presented with a nice list of wines, spirits and after dinner specialty liquors but, even better, I was invited to join the sommelier in the small temperature controlled wine vault to hand select a bottle. Joy! From their well thought out (if pricey) inventory, I selected a Cabernet-Temperanillo blend from a favorite Mexico wine house, Casa Madero, which at over 500 years old, is apparently the oldest operating winery in the Western hemisphere. This line of wines are named for the original San Lorenzo Winery, which was founded in its current location in the Valle de Parras region in Central Mexico in 1597! So far, so good.

The menu, as eclectic as the decor is dominated by what I refer to as "small plates" with a few "platos fuertes" and some fondue offerings. We had a tough time deciding what to try but settled on an array of appetizers including balsamic grilled asparagus wrapped in bacon, carpaccio, thai spring rolls and an ensalada caprese. We also tried a traditional fondue which the kids loved and a delicious grilled tuna dish. Everything was fantastic in taste and presentation with the exception of the caprese which came with edam cheese rather than the customary fresh mozzarella. It wasn't bad, just not what I wanted. The fondue was the best I have had in a long time with the perfect balance of cheeses and dry white wine and the tuna was fresh, moist and flavorful.. Yummo! We all left happy and satisfied and I wouldn't hesitate to go back, either with the kids or as a couple for a romantic evening.

Tomorrow, the feria de caballos in Tizimin. Joy!!

Go to: Day 4 - Tizimin and the Feria de Caballos

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