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Velas Vallarta

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After the seven-station tour, the assistants will enjoy petit fours and cheese made by the guests chefs: Alfredo Chávez Cibrián, Jesús Reynosa, Raúl Santana and Fulvio Ferretto, Executive Chef from Lucca restaurant at Grand Velas Riviera Maya.

Kitchen Fiesta is a tribute to the flavors that have distinguished our country; a journey through the different eras that have marked Mexican cuisine. Along with the chefs of Velas Resorts, guests will explore the gastronomic story that keeps growing day by day.

They will meet the culinary creators of Velas Resorts in a journey through the place where ideas originate and get transform into creations: the kitchen.

This event will take place at Grand Velas Riviera Nayarit, as part of the Festival Gourmet International, and will have the opportunity to gather with the chefs and know their passion and the most human side of gastronomy.

Pre-Hispanic Period

The Viceroyalty RegionalInfluence

French-Mexican delicacies

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JORGE SIERRA ALEJANDRO GOCHE ELISEO IBARRA MICHEL MUSTIÈRE

There are seven chefs participating in this experience and each one will have their own station:

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GRAND VELASRIVIERA NAYARIT

events

French-Mexican delicacies

Contemporary Mexico

Author Station Organic Cuisine5 6 7

MARCO ANTONIO HERNÁNDEZ RAFAEL BORBOLLA CLAUDIO HOTTER

Velas Resorts keep innovating their participation in events of such magnitude to provide unique experiences.

For more information, visit: www.velasresorts.com/kitchenfiesta.

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EVENTS

VELAS VALLARTA

Velas Vallarta will participate in the 6th Day of the Dead Festival in Puerto Vallarta.

In order to inforce the destination promotion and bring in the Day of the Dead celebration as one of the most important and trascendent traditions in the city, the organizing committee has created special activities from October 28th to November 2nd, in which national and international travelers as well as local community, are invited to actively participate in the celebration. Velas Vallarta will cooperate with the making of an altar at the malecón (boardwalk), all this with the only purpose to promote the Mexican traditions and institute them as new opportunities to generate more touristic inflow to the destination.

6th Day of the Dead FESTIVAL

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GRAND VELAS RIVIERA MAYA

For the first time in history, the Society for Excellence and Incentive Travel (SITE) carried out its annual meeting in the prestigious Riviera Maya, within the Grand Velas Riviera Maya’s facilities, considered one of the most luxurious in the Mexican Caribbean. Important professionals of the travel industry arranged to meet in this annual event; they enjoyed a spectacular evening debating topics related to tourism.

Some personalities that attended the event were: the Regional Director of the Tourism Board of Mexico, Rodrigo Esponda; Velas Resorts’ Vice President, Juan Vela, and senior managers of major incentive agencies of the United States. In addition, attendees enjoyed a great cocktail created by the renowned Executive Chef Michel Mustière, member of the association ”Maîtres Cuisiniers de France”.

The evening featured a screen of 30 x 4 m, which transported the attendees to a beach ambient while they enjoyed dinner at the Convention Center.

Society for Incentive Travel Excellence (SITE) event

EVENTS

To know more about Velas Resorts Meetings, click here.

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A tour to San Sebastian del Oeste, founded in 1605 and once one of the gold and silver mining centers of Mexico, is a highlight of the new cultural experience at Casa Velas in Puerto Vallarta. The experience, offered by this adults only boutique hotel and ocean club, also offers pampering perks including a suite upgrade, complimentary spa treatment, special welcome amenity and more. San Sebastian del Oeste, once a thriving provincial capital, is a taste of Old Mexico with its cobblestone streets and colorful traditional architecture. Nestled within the Sierra Madre Mountains, it’s now home of shops and restaurants as well. A complimentary upgrade to a spacious Master Suite comes with

cultural EXPERIENCE

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TRAVEL

CASA VELAS

a bottle of sparkling wine and chocolate-covered strawberries delivered in-suite upon arrival. In addition, guests enjoy a 50-minute massage per person per stay at world-class Spa with unlimited use of the hydrotherapy facilities, which include a sauna, pressure shower, steam room with eucalyptus inhalation, and Jacuzzi. Round-trip transportation to the airport and San Sebastian is also included. Additional on-site activities for guests to enjoy throughout their stay include championship golf, tequila tastings, handbag bar, and yoga among others.

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SERVICeS

In this season, there are three important dates celebrated at both Grand Velas in Riviera Nayarit and Riviera Maya: Halloween, Day of the Dead and Thanksgiving Day.

In Halloween, guests enjoyed activities such as a buffet dinner, horror movies, costume contests, dance shows and live music groups, and the famous “trick or treat”. To see the video, click here.

The Day of the Dead is celebrated with an altar contest, Mexican buffet dinners, arts & crafts and movies related to the festivities. On the other hand, next Thanksgiving Day will have, shows, parties, the making of the horn of plenty and the traditional dinner with turkey.

Seasonal festivities

GRAND VELAS

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AWARDS

awardBoth Grand Velas hotels in Riviera Maya and Riviera Nayarit was named one of the Best Spas in Mexico, a compendium published in the Spa Professional Mexico magazine, one of the most important in the country dedicated to the tourism, health and fitness industries.

GRAND VELAS

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Turtle ReleaseVelas Vallarta is a hotel committed with the environment and regional flora and fauna.

The National Mexican Turtle Center and the Nayarit Ecologist Groups (Turtle Camps “El Naranjo”), have worked with the hotel for a long time to support the preservation of sea turtles.

There are four families of turtles, two of them now extincts (toxocheydae y protostegidae); from the dermochelydae family, only exist the laud species (big turtle) and from the eight cheloniidae species, seven nestle in Mexico of which 20 has been extincted in an 80%.

The ridley turtle lay around 100 eggs; the 95% of the turtles that arrive to Vallarta are of this species. They spend aproximately one hour in leaving the sea, laying eggs and coming back to the sea. Hence the importance of taking special care of the nesting and releasing process from July and December of

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ENVIRONMENT

VELAS Vallarta

each year. Also, it is vital in the food chain because without them, there would be jellyfish overpopulation.

Some of the principal tasks of Velas Vallarta are: • Remove from the beach any moveable object that could trap, tangle or block the turtle’s access during the nesting season. • Eliminate or redirect the beach lighting.• Prohibit the usage of ATV’s during the season.• It is not allowed to take pictures with flash or lighting the release moment.• Being 10 meters away from the release and hatching moment.

Vicente Peña Aldrete, the technical responsible of the Turtle Camps mentioned that Velas Vallarta cooperation is very important for them because they always promote the participation of workers and guests, plus the importance of their proper release.

To know more, please click here.

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CUISINE

Ingredients:

• White fish fillet - 600 g• Coconut milk - 1L• Carrots - 400 g• Olive oil - 1 L• Butter - 1 kg• Thyme - 10 g• Echalote - 150 g• Parsley tails - 50 g• Whole black pepper - 1 g

GRAND VELAS RIVIERA NAYARIT

contest

Kitchen Fiesta opens its doors to the public and gives the opportunity to a person and a companion to attend this marvelous event. They will have the chance to win a 3-night/2-day stay at Grand Velas Riviera Nayarit, with air tickets included (round-trip).

Participants will have to prepare a recipe created by the Executive Chef of Grand Velas Riviera Maya, Michel Mustière, and take a picture with the finished dish. Afterwards, they will have to find the post “I want to be part of #FGIKitchenParty” on the official Facebook profile of the hotel, and comment it with the photo of the dish and an original text explaining why they would like to attend the event.

Contestants have until November 4th to participate; finalists will be announced this upcoming November 5th, 2015 on the social media profiles.

Below, we present the recipe:

• White wine - 500 ml• Cream - 250 g• Pasta for spring rolls - 10 g• Frozen peas - 80 g• Varied organic sprouts - 40g• Organic flowers - 40 g• Radishes - 40 g• Sal - 2 g• White pepper - 1 g

I want to be part of #FGIKitchenFiesta!

White fish fillet in coconut milk confit on mashed carrots with white wine sauce and beautiful crust

Serves 4

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Preparation:

White Fish FilletTo salt and pepper for an hour and cook in coconut milk.

Carrot pureePeel the carrots and place them in a stainless bowl that will be placed into the oven; cover them with olive oil. Add butter, salt, pepper and thyme.Bake at 70 °C until it gets soft. White Wine SauceChop the shallots and place them in a saucepan with the white wine, parsley tails and whole pepper, and let it reduce and dry. Add the cream and let it reduce; then

add the butter and let it reduce again. Blend, strain, seasoned and set aside. Pasta for Spring RollsButtered the tray and put the dough sheets with salt; but-tered again another tray of the same size and put it on the dough to add some pressure. Bake it at 180 °C until it turns brown. Set aside. Pea pureeBlanch the frozen peas with boiling water for three minutes and add cream. Cook, spice, mill and set to the side. Finally, you must decorate the dish with radishes, sprouts and organic flowers.

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