Experience Puerto Vallarta, Mexico

Revamped Dining Options, New Wine and Signature Margarita Offerings & Innovative Healthy Cuisine On Tap for 2011 Create New Culinary Experience “Beyond All Compare”

Puerto Vallarta, Mexico (January 28, 2011) – Grand Velas Rivera Nayarit furthers its dining destination credentials with the addition of new Executive Chef and Director of Food & Beverage, Kunibert Lengger. Chef Lengger heads up the resort’s five restaurants, three of which have been awarded the prestigious AAA Four Diamond Award for their gourmet French, Italian or Mexican cuisine, service and stylish decor.

“Grand Velas Riviera Nayarit is very excited to have Chef Lengger on board,” said Rolando Miravete, general manager of Grand Velas Rivera Nayarit. “His international background and creative concepts will raise the bar on the culinary experience for our guests.”

Within the coming months, Lengger plans to debut a new Signature Margarita Menu that includes margaritas concocted with peanut, avocado, hibiscus, coffee, clamato, cocoa, soursop, mole, tamarindo and more at Frida, the Mexican fine dining experience known for its dishes that legendary artist Frida Kahlo made for her lover, the famed Diego Rivera. Just recently, Lengger revamped the menu at Lucca which nightly serves Italian-Mediterranean cuisine in an elegant fine dining atmosphere to offer ambitiously prepared homemade pasta like Linguine in Sundried Tomato Pesto with Goat Cheese, Basil and Taggiasca Olives and Potato Gnocchi in smooth Gorgonzola sauce, tossed with Rucola and Cherry Tomatoes. Finally, Lengger will be debuting new menus next month at Piaf, the resort’s French restaurant. New wine pairing menus as well as wine menus are also on tap for the coming months.

“Grand Velas Riviera Nayarit’s new menus will include a variety of creative, healthy cuisine options,” said Chef Lengger. “We will be changing the menus biannually, to satisfy the resort’s many guests that come several times per year.”

Chef Lengger was classically trained in Vienna, Austria, holds the Austrian Master Chef Title and was awarded a Bronze metal at the Culinary Olympics in Frankfurt, Germany.

For more information on dining at Grand Velas Rivera Nayarit, please visit:

http://vallarta.grandvelas.com/html/dining-guide-puerto-vallarta-mexica.asp

[English version see below.]

Cortesía de/Courtesy: Restaurante Emiliano | Casa Velas Hotel Boutique

Sorbete de Maracuyá

Ingredientes:

Pulpa de maracuya 250 gr | Agua 175 ml | Azúcar 125 gr | Hielo frapé lo necesario | Sal de grano lo necesario

Procedimiento:

Calentar el agua, al primer herbor agregar el azucar y mezclar hasta disolverse.  Retirar del fuego y agregar la pulpa de maracuya , colocar en un recipiente cilindrico y dejar enfriar.

Colocar como base , un recipiente de mayor tamaño que el que contiene la mezcla de maracuya, vertir el hielo y vertir sal para endurecer el hielo.  Girar el recipiente de encima mientras baja el liquido de las paredes, con una pala pastelera hasta que se forme la consistencia de sorbete. ¡Que lo disfrute!

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Passion Fruit Sorbet

Ingredients:

Passion fruit 250 gr | water 175 ml | sugar 125 gr | shaved ice as necessary | salt as necessary

Procedure:

Heat the water until it begins to boil, then add the sugar and stir until fully diluted.

Turn off heat and add the passion fruit pulp, stirring well.

Place the mixture in a cylindrical container and let cool to room temperature.

Pour the ice into a bowl or container large enough to hold the container of passion fruit mixture, and surround the ice with a layer of the coarse salt (salt helps the ice to stay firm and keeps it from melting).

Place the cylinder with the passion fruit mixture in the larger bowl.

Turn the cylinder while stirring the passion fruit mixture with a rubber spatula, scraping down the sides until a firm consistency is reached.

Scoop into small bowls or cocktail glasses, garnish with mint and enjoy!