The Divine Dish

Universal Studios International Cafe Bloggers’ Tasting Event

Posted on Feb 10, 2011 under Uncategorized | No Comment

Last night I attended, with my neighbor Todd, a very nice food blogger’s tasting event held at Universal Studios International Cafe.  The event was held to celebrate the Cafe’s recent Santé Award for Outstanding Achievement in Culinary Service and Hospitality, Chef Eric Kopelow’s 2010 Chef of the year award by Chef Magazine, and to offer food writers a chance to sample the delicious food offered at the Cafe.

The folks at Universal made us feel like stars from the beginning, leading us down a red carpet to the cafe.  We really thought this was a classy touch.

The cafe was nicely set up with satin napkins and beautiful flower displays at each table.  About thirty food writers/bloggers attended.

The European style International Cafe opened its doors at Universal in 2010, providing a new type of healthy “theme park” food.  The menu offers a wide variety of salads, cheese plates, soups and artisanal sandwiches, as well as juices and mineral waters.

After enjoying some champagne, I posed for a quick picture with Chef Eric Kopelow before the tasting began.  He then greeted all of the attendees and before each course was served came out to describe what he was serving.

Our first course was a trio of soups, included roasted cauliflower with cheddar, chanterelle mushroom and corn bisquue, and New York clam and mussel chowder.  No butter was used to prepare the soups and each one came in under 100 calories.

All three were yummy, our fave was the roasted cauliflower with cheddar. Next was a nice arugula salad with olive oil, buffalo mozzarella and heirloom tomatoes with a balsamic vinaigrette.

Next came a nice trio of sandwiches.  All the bread is made in-house daily at the Cafe.  We were served oven roasted turkey with muenster cheese and a roasted garlic sauce, smoked salmon with pickled onions and cucumbers and a dill sauce, and shaved roast beef with brie cheese and roasted pears with a peppercorn aoli.  My fave was the roast beef, Todd’s was the turkey.  It came with some tasty house made garlic dill pickles and marinated olives, as well as homemade bbq potato chips.

After sandwiches, Chef Kopelaw was awarded two honors, the Santé Award for Outstanding Achievement in Culinary Service and Hospitality for the Cafe and the 2010 Chef of the Year award from Chef magazine.

Our tasting finished with two nice desserts, a chocolate cake and mousse with chocolate ganache and a banana meringue tart.  Both came with chocolate dipped strawberries.

These probably weren’t as figure friendly as the rest of the menu items, but they were delicious.  It is nice to know that the next time you head to Universal you can enjoy tasty and healthy food in between the tram tour and rides.

Rest, Relax and Rejuvinate at the Pueblo Bonito Pacifica Resort and Spa

Posted on Feb 08, 2011 under Archives | No Comment

Many associate Cabo San Lucas with crazy nightlife and wild students on spring break.  There is a spot on the tip of Mexico’s baja peninsula where you can find a secluded sanctuary overlooking the crystal clear sea – at the Pueblo Bonito Pacifica Resort and Spa.

A winding path leads to the adults only luxury resort.  Upon arrival, guests are greeted with warm eucalyptus towels and a stellar view of the Pacific Ocean.

All of the 154 zen inspired rooms include unobstructed ocean views, pebble inlaid tile floors, large comfy beds, water, teas and onyx accents.

The patios are perfect for whale and turtle watching.

The two infinity pools are steps from the beach and are surrounded by palm trees, cacti, bougainvillea and flowers.  Guests can choose from the warmer circular pool or the crescent shaped lap pool with a swim up bar.

There are also Zen inspired sand gardens, meditation areas, a jacuzzi and a labyrinth.

The Siempre restaurant serves up a wellness inspired menu with lots of local fresh fish choices and the perfect view to enjoy a margarita at sunset. The resort’s all-inclusive option lets guests enjoy gourmet cuisine, in-suite dining, tropical drinks, daily yoga and fitness classes and other amenities for one price.

The outdoor fire pit and various private canopied beds along the sand provide a romantic atmosphere along the 2-mile private beach.

Guests can also unwind at the Armonia spa with a variety of treatments including facials, wraps and massages, a fitness center, steam room, salon and plunge pools.

Free shuttles regularly run into town for those seeking shopping or nightlife, but Pacifica is so relaxing you might be tempted to never leave the resort.  Reservations and more information is available at 1.800.990.8250.

Dinner at La Frida Restaurant, Cabo San Lucas

Posted on Jan 25, 2011 under Archives | 2 Comments

While I was visiting Cabo San Lucas for an article on the Pueblo Bonito Pacifica Resort & Spa, I also ventured over to another Pueblo Bonito property – Sunset Beach to visit the famous La Frida restaurant.   The restaurant is set in an authentic Mexican 1920’s style room.  Named after and honoring Frida Kahlo, the restaurant is filled with dresses, jewelry and other historical items.  Huge silver mirrors, wood ceilings, comfy leather and upholstered chairs, and live piano music enhance the interior space.   Outdoor, the setting is romantic with unrivaled views of the Pacific.

After chatting with Chef Antonio de Livier, my interview is featured in a previous blog, he prepared an extensive and delicious tasting menu for me.  I usually get to sample a few tasting menus a month for articles I am working on and each year there are just a few that I remember because the food was remarkably good.  Chef Antonio’s is one of these meals.  Here is a sampling of what he made for me.

The amuse was a juicy mole with cabbage and chives, served with a refreshing Mexican beer.

La Frida also has an excellent selection of cocktails that are made and shaken right at your table.  A big cart of booze is wheeled in front of you and diners order whatever they desire.  I opted for the house specialty, the Frida Margarita.

Next came a lovely plate of blue fin tuna belly served on a little tortilla and what Chef Antonio called a sample of “chicali” food, a combination of Chinese and Mexican cuisine, which was a wrapped up combination of chop suey skirt steak, shrimp and cucumber.  Both appetizers were fresh and a bit spicy.

Next game a nice gordita filled with fresh sea bass and mashed potatoes in a bright green tasty asparagus sauce.  Yum.

Next was a Yukatan pork belly on a corn and ginger cake with a pineapple foam.  This was a killer dish.  Who would think that pineapple foam on a savory cake with a spicy pork belly would taste so good?  I loved this dish.

Next came a wonderful local fish dish, ash paste mole with pan seared red snapper over potatoes with a basil mushroom sauce.  The rich sauce perfectly paired with the fish.

The last entree was a rib eye, topped with torched bone marrow (this was incredibly good and very flavorful) with poblano onion and a green raw salsa verde.  Also awesome.

For dessert the chef prepared a rich dulce de leche.

I highly recommend visiting La Frida the next time you visit Cabo.  It was one of the best meals that I have had in a long time.  Reservations recommended, 624-142-9999.

Interview with Chef Antonio de Livier

Posted on Jan 20, 2011 under Archives, Chefs, Interviews, Uncategorized | No Comment

I recently visited the Pueblo Bonito Pacifica Resort in Cabo San Lucas.  While there I was lucky enough to dine at La Frida, the Mexican-themed restaurant  which celebrates the artist Frida Kahlo at their sister resort, Pueblo Bonito Sunset Beach.   Executive Chef Antonio de Livier was gracious enough to sit down with me before he made me an elegant and lovely tasting menu at La Frida.  We talked about his philosophy on cooking, Mexican cuisine, and cuisine at La Frida.

De Livier is Mexican by birth, eclectically international in his approach to food and its preparation. Since childhood he has harbored a passion for the special qualities of Mexican foods—their tastes, textures and abundant variety. At La Frida, he combines the best of local fish, seafood, meats and fresh organic vegetables and spices in his own artistically adventuresome recipes, creating delicious nuances and intricate layers of delicate flavors. The result is a menu that brings elegance and a joyful exuberance to contemporary Mexican cuisine.

De Livier was born and educated in Mexico and speaks fluent Spanish, Portuguese and English. His passion for cooking took him to the U.S. for further study and to work with talented chefs in an international atmosphere. He was formerly with the acclaimed Great Bay Restaurant in Boston, which has lent an authentic Boston accent to his perfect command of English.   He is executive chef at restaurants Fellini’s and Las Palomos at other Pueblo Bonito resorts in Cabo.  Here is our conversation.