Casa Velas PRESSROOM
Casa Velas - Press Room
Feb 14
Puerto Vallarta, Mexico (February 14, 2011) - Velas
Resorts, Natura Bissé and Tequila Tres Generaciones
have teamed up to create a new sensory culinary
experience which exquisitely combines haute cuisine, the
aromas of natural essences, relaxing ambient music and
the unmistakable flavors of tequila. Guided by the
resort's sommelier and spa staff as wel as highly
regarded guest chefs, the four course tasting menu
intertwines flavors, aromas, colors and shapes from the
finest in Mexican and international products. The first
sensory experiences of 2011 are being kicked off in
February at Casa Velas (complimentary for hotel guests,
$50 for non-guest) and Grand Velas Riviera Nayarit ($50
per person, which also includes a gourmet dinner at the
resort's beachfront Selva del Mar restaurant).
"Although other hotels and spas may already offer some sort of sensory workshop, they focus principal y on aromatherapy combined with massage or meditation, leaving out a wealth of possibilities to complement them," said Pierre Bonin, General Director of Casa Velas. "By adding exquisite gourmet dishes created by renowned international chefs Mónica Patiño and Mikel Alonso, our resorts have obtained the perfect alchemy between aromas, libations and edibles."
February's experience menu includes:
• First Course: Tequila plata (silver tequila) with smooth texture and taste combines
with Neuro Aroma Detox (whose notes of lemon, orange, mandarin, lavender and
rosemary are primary antioxidants and purifiers). Crab Salad with tangerine dressing,
sage bread and lavender oil infusion enhances the scent as wel as the tequila taste.
• Second Course: Tequila reposado (golden in color) with a bit stronger flavor and texture and a woody finish signals the beginning of the second phase of the experience. Neuro Aroma Relax is then provided with patchouli and sandalwood, helping to activate the body's circulation. Incorporating all of the elements, Grouper Brandada wrapped in Acedera leaf with pink pine kernel, white pepper and fresh anis is then served.
• Third Course: Beginning with a taste of tequila añejo (aged for 14 months, with a dark amber tone and strong woody flavor) and accompanied by Neuro Aroma Stimuli (a mixture of notes of clove, cardamom, myrrh, incense, sandalwood and black pepper that al eviate muscle tension), Crocodile encrusted with pistachio, parsley and dandelion honey delights the taste buds.
• Fourth Course: A dessert such as a pink mousse of strawberries, raspberries, blackberries and blueberries is served with a glass of Damiana, a beverage considered to be an aphrodisiac. With its lightly bitter flavor, it is a refreshing end to this journey.
The first Sensory Workshops of 2011 were held on February 12th and 13th at 5 pm at Casa Velas, followed by Grand Velas Riviera Nayarit on February 14th and 15th at 6:30 pm. A menu wil be performed by Special Guest Chef Rafael Bautista from Les Moustaches restaurant, who holds the prestigious recognition: Star Diamond Award placing him as one of the top chefs in Mexico. Les Moustaches has been awarded with the same recognition by the American Academy of Hospitality, and is featured on the Top 10 list of restaurants in Mexico.
The Sensory Workshops are currently being held amidst the cobbled pathways and verdant surroundings of Casa Velas' botanical garden and the oceanfront Jacuzzi terrace with vistas of the sunset at Grand Velas Riviera Nayarit.
For more information and reservations on the remaining Sensory Workshops throughout the rest of 2011, please call Velas Resorts at 1-888-210-9591 or visit http://www.velasresorts.com.
New Sensory Culinary Experience Combines Tequila, Fine Dining & Spa Scents at Velas Resorts
Puerto Vallarta, Mexico (February 14, 2011) - Velas
Resorts, Natura Bissé and Tequila Tres Generaciones
have teamed up to create a new sensory culinary
experience which exquisitely combines haute cuisine, the
aromas of natural essences, relaxing ambient music and
the unmistakable flavors of tequila. Guided by the
resort's sommelier and spa staff as wel as highly
regarded guest chefs, the four course tasting menu
intertwines flavors, aromas, colors and shapes from the
finest in Mexican and international products. The first
sensory experiences of 2011 are being kicked off in
February at Casa Velas (complimentary for hotel guests,
$50 for non-guest) and Grand Velas Riviera Nayarit ($50
per person, which also includes a gourmet dinner at the
resort's beachfront Selva del Mar restaurant). "Although other hotels and spas may already offer some sort of sensory workshop, they focus principal y on aromatherapy combined with massage or meditation, leaving out a wealth of possibilities to complement them," said Pierre Bonin, General Director of Casa Velas. "By adding exquisite gourmet dishes created by renowned international chefs Mónica Patiño and Mikel Alonso, our resorts have obtained the perfect alchemy between aromas, libations and edibles."
February's experience menu includes:
• First Course: Tequila plata (silver tequila) with smooth texture and taste combines
with Neuro Aroma Detox (whose notes of lemon, orange, mandarin, lavender and
rosemary are primary antioxidants and purifiers). Crab Salad with tangerine dressing,
sage bread and lavender oil infusion enhances the scent as wel as the tequila taste.• Second Course: Tequila reposado (golden in color) with a bit stronger flavor and texture and a woody finish signals the beginning of the second phase of the experience. Neuro Aroma Relax is then provided with patchouli and sandalwood, helping to activate the body's circulation. Incorporating all of the elements, Grouper Brandada wrapped in Acedera leaf with pink pine kernel, white pepper and fresh anis is then served.
• Third Course: Beginning with a taste of tequila añejo (aged for 14 months, with a dark amber tone and strong woody flavor) and accompanied by Neuro Aroma Stimuli (a mixture of notes of clove, cardamom, myrrh, incense, sandalwood and black pepper that al eviate muscle tension), Crocodile encrusted with pistachio, parsley and dandelion honey delights the taste buds.
• Fourth Course: A dessert such as a pink mousse of strawberries, raspberries, blackberries and blueberries is served with a glass of Damiana, a beverage considered to be an aphrodisiac. With its lightly bitter flavor, it is a refreshing end to this journey.
The first Sensory Workshops of 2011 were held on February 12th and 13th at 5 pm at Casa Velas, followed by Grand Velas Riviera Nayarit on February 14th and 15th at 6:30 pm. A menu wil be performed by Special Guest Chef Rafael Bautista from Les Moustaches restaurant, who holds the prestigious recognition: Star Diamond Award placing him as one of the top chefs in Mexico. Les Moustaches has been awarded with the same recognition by the American Academy of Hospitality, and is featured on the Top 10 list of restaurants in Mexico.
The Sensory Workshops are currently being held amidst the cobbled pathways and verdant surroundings of Casa Velas' botanical garden and the oceanfront Jacuzzi terrace with vistas of the sunset at Grand Velas Riviera Nayarit.
For more information and reservations on the remaining Sensory Workshops throughout the rest of 2011, please call Velas Resorts at 1-888-210-9591 or visit http://www.velasresorts.com.
