Oranjestad. – The creative juices are flowing at Renaissance Aruba Resort & Casino as the culinary teams of both L.G. Smith’s Steak & Chop House in conjunction with the Ocean Suites Restaurant prepare for an exciting Mexican promotion in the coming weeks.
Executive Chef Bernard Fantoli reports he will be working closely with a visiting Mexican celebrity chef, Jacobo Turquie Alcerreca, of La Panga Antigua, a famed restaurant in Los Cabos, to produce an innovative, gourmet menu, featuring the latest trends in upscale Mexican cooking.
Restaurant Manager Martrude Rutgers explains the promotion will launch with a press event on November 17th, and that special menus will be available in the L.G. Smith’s Steak & Chop House and the new Ocean Suites Restaurant from November 17th to December 11th. Food will be carefully paired with Wente Vineyard Wines.
Some of the activities surrounding the Mexican Affair at Renaissance include food & wine pairing seminars, special tastings, a beach side cocktail party and a cooking presentation at the EPI School, to benefit Aruba’s future generation of hospitality professionals in training.
California Wente Vineyards Situated in one of Northern California's historic winegrowing regions, Wente Vineyards is proud of its world-renowned wines sold in more than 100 countries around the globe. Wente Vineyards says Govert van der Hout, of Arion Wine Company, is one of America’s most progressive and innovative winery operations. Six of the vineyards top wines will be featured at the Renaissance, during the Mexican Affair. Among wines featured: Wente Chardonnay Livermore Valley San Francisco Bay; Wente Riva Ranch Chardonnay Reserve Arroyo Seco Monterey; Wente Reliz Creek Pinot Noir Reserve Arroyo Seco Monterey; Wente Syrah Livermore Valley San Francisco Bay and Wente Crane Ridge Merlot Reserve Livermore Valley.
Celebrity Chef Renaissance takes great pleasure introducing Jacobo Turquie Alcerreca, of La Panga Antigua, a famed restaurant in Los Cabos. Chef Jacobo is well known for his mastery of traditional Mexico cuisine as well as upscale Mexican fare. He has worked in both restaurant and hotel kitchens and was the winner of the 2000 USA Meat Export Federation chef competition.
A Mexican Affair at the L.G. Smith’s Steak & Chop House L.G. Smith’s will be featuring a Special Menu for the duration of the promotion. Some of the delectable offerings include a Creamy Poblano Pepper Soup with roasted corn and wild mushrooms; Grilled Romaine Lettuce Heart with roasted garlic dressing and Spanish aged cheese; Grilled Shrimp skewered on Rosemary sprigs glazed with Ancho chile & honey.
Among main course offered at L.G. Smith’s Grilled US Pork Porterhouse with date compote and wild mushroom tamal; Double Rib Pork Chop with a dry chili rub over roasted garlic mashed potatoes and rustic Molcajete salsa and Filet Mignon with Guajillo sauce, crumbled blue cheese, roasted almonds, grilled asparagus and wild mushroom tamal.
For dessert L.G. Smith’s will offer Fresh Tropical Fruit with Damiana liqueur scented Zabaglione and Mexican Flan which is classic caramel custard flavored with Kahlua. Assisting celebrity chef Jacobo Turquie Alcerreca in the kitchen, Calvert Cilie, LG Smith's Head Chef.
A Mexican Affair at the Ocean Suites Dinner on the Beach Restaurant
The Ocean Suites dinner on the beach, a brand new attraction, starts off with Traditional Tortilla Soup with regional cheese, avocado, fresh cream and Guajillo pepper strips, and continues with Watercress Salad with orange segments and julienne of Jicama, in a citrus-jalapeno vinaigrette.
For main course the restaurant offers Mar & Tierra, a perfect combination of grilled US Pork Porterhouse & Prawns with Chipotle butter over tomatillo rice and grilled vegetables.
Dessert in the form of Chef Jacobo’s signature dessert is Molten "Callebaut," a Chocolate Tamal, baked in a corn husk drizzled with Tequila Caramel and Vanilla ice-cream quenelle. Assisting the visiting chef in the kitchen, Michael Gomez, Sous Chef of The Ocean Suites.
The food and wine promotion at Renaissance is co-sponsored by Wente Vineyards, the US Meat Export Federation and US Pork.
